Homemade Breakfast Sausage

Diane Hopson Smith


When it come to sausage there is absolutely nothing is better than fresh homemade!! I especially love this recipe because you know exactly what's in it!

We asked our butcher to ground up some boston butts for us and we added the spice. That's another plus, you control the salt, the sugar, the spices and the heat.

You are not limited to pork, try it with beef, chicken, turkey or deer meat!

I found this wonderful recipe on allrecipes.com and I've tweaked it to our liking. It was a big hit at our house. Hope it will be a hit at your house!

★★★★★ 2 votes
20 Min
No-Cook or Other


2 Tbsp
rubbed sage
2 tsp
salt (increase salt if you like it saltier or reduce salt if you are watching your salt intake)
1 tsp
ground black pepper
1/4 tsp
dried marjoram
1/2 Tbsp
brown sugar (add an add'l 1/2 tablespoon for sweeter)
1/8 tsp
crushed red pepper flakes (add additional for hotter sausage)
1/8 tsp
cayenne pepper (eliminate if for a milder sausage)
1 pinch
cloves, ground
3 Tbsp
pork broth (water will work)
2 lb
ground pork (i used ground boston butt)


1Combine spices in a small bowl; add pork broth or water and mix well; set aside.
2Place ground pork in another bowl and make somewhat of a bowl sharp with the pork. Drizzle spices over pork, mix with hands until well combine.
3Form into ball, cover with plastic and refrigerate for 12 to 18 hours to allow the spices to meld into to pork. NOTE: there was very little shrinkage when frying.
4Form sausage patties and fry up for breakfast, or place on a cookie sheet, place in freezer and freeze. Once frozen place patties in ziploc freezer bags or vacuum pack if you have that option.

About this Recipe

Course/Dish: Meat Breakfast
Main Ingredient: Pork
Regional Style: American