I love the flavor of breakfast sausage and it’s even better when it’s homemade and I know exactly what’s in it!
This recipe uses the perfect combination of savory and spice mixed into ground pork. Casing free, they can be shaped like patties or even cooked in a pan to add to breakfast casseroles.
Homemade Breakfast Sausage
We love this popular recipe because not only is breakfast sausages fun to make but it tastes great.
Make it your own. Milder? Spicier? Simply add or subtract the amounts of the seasonings you like best.
Want to make it healthy? Sub out ground turkey for pork to lean it up a little bit.
What Gives Breakfast Sausage Its Flavor?
Pork has a mild flavor that can be mixed and matched with many different seasonings and spices. Fennel, sage, rosemary, thyme, garlic, and smoked paprika, all of the most savory spices with a depth of flavor are what make this breakfast sausage recipe so delicious!
We like to make the spice blend in advance and store it in a jar so it’s always ready to add to meat for a quick sausage! This is perfect to use in all kinds of recipes that call for sausage from breakfast strata to an omelette or Sausage Breakfast Casserole!
How to Make Breakfast Sausages from Scratch
- Using your hands, combine all of the seasonings with ground pork in a mixing bowl.
- Cover and refrigerate at least 2 hours or overnight.
- Divide mixture into 6 equal patties. Fry in a hot skillet (add a little butter if you like) until both sides are browned and crispy, about 4 minutes. Serve immediately.
Tips and Tricks
- It’s easier to blend the seasonings together first, then add them to the ground pork so they are evenly dispersed during the mixing process.
- Sausage patties can be pan-fried or baked, but we prefer pan-fried so both sides get a little bit crispy!
- Swap out bacon and add these to your favorite Breakfast Sandwich.
How to Store Breakfast Sausage
- Keep cooked patties in the fridge for about a week in an airtight container.
- Patties are easy to freeze in zippered bags with the date labeled on the outside and they will keep about 2 months.
Breakfast Favorites
- Breakfast Burritos – freezer friendly
- Overnight Sausage Breakfast Casserole – perfect for a crowd
- Cheesy Breakfast Pizza – kid friendly
- Hashbrown Breakfast Casserole – 5 star recipe
- The Best Sausage Gravy Recipe – ready in 20 minutes
Did you make these Homemade Breakfast Sausages? Be sure to leave a comment and a rating below!
Homemade Breakfast Sausages
Equipment
Ingredients
- 1 pound ground pork
Seasoning Mixture
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon fennel seeds crushed
- ½ teaspoon dried ground sage
- ½ teaspoon garlic powder
- ¼ teaspoon poultry seasoning
- ⅛ teaspoon thyme leaves
- ⅛ teaspoon rosemary crushed
- ⅛ teaspoon smoked paprika
- ⅛ teaspoon red pepper flakes optional
Instructions
- Combine pork and all seasonings in a medium bowl. Mix very well.
- Refrigerate at least 2 hours or overnight.
- Divide meat into 6 patties, ½" thick.
To Cook
- Heat a skillet over medium heat.
- Add patties (and a pat of butter if you'd like) and cook 4 minutes per side or until lightly browned.
Notes
For a spicy sausage, add 1/8 teaspoon cayenne pepper or extra chili flakes. To crush spices place them in a small sandwich bag and crush them with a rolling pin or meat mallet. Ground turkey can be substituted for some or all of the ground pork.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Pork
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just made and tried your homemade sausage it is excellent Nice job.
Are you using fresh sage and rosemary or dried
For this recipe we used all dried spices.
Third time to make, adjusted the spices a bit, adding 1T oil helps sausage stay moist. Not buying ready made sausage any more. Love it. ♥️
So happy to hear that, Sandra! I am glad you enjoyed it.
This was fantastic! The family loved it. Thank you for sharing.
I made these HM breakfast sausage patties tonight with our breakfast dinner. I refrigerated for about 45 minutes. They were great! My husband commented how great they were and he’s picky. This will be our new go-to sausage! I definitely recommend. Thank you!
I forgot to mention in my post earlier that I left out the red pepper flakes, poultry seasoning, and fennel seeds and it was still great! Thanks!
I followed the recipe as written minus the red pepper flakes, due to preference. I really liked the flavor that the fennel gives to the sausage. I had been looking for a breakfast sausage recipe that didn’t contain a sweetener and now I have found one. Even husband said he liked it better.
Yeah! Thanks Holly.
I am so glad you enjoyed this recipe Christine!
Hi questions freezing Pattie’s , cooked or uncooked?
Either will work Maureen. Enjoy the sausages!
Why oh why does everyone include fennel seeds in pork sausage?? Fennel overpowers the recipe.
Hi Angela, we love the flavor it gives to these breakfast sausages but you can definitely adapt this recipe to your liking and leave the fennel seed out!
Fennel seeds turns it into Italian sausage.
Thanks for such a great recipe. Some have said this doesnt taste like store-bought, but that’s the point! I have yet to find sausage in the store that doesn’t have MSG, and something in commercial recipes doesn’t agree with my stomach. This is a win-win!
You’re welcome Peggy! So glad you love this sausage as much as we do!
These have a very good taste but they just aren’t sausage. Served them for breakfast and everybody liked them but they just aren’t sausage. These are basically little pork burgers with a different spice.
As I said they are good and I will make them again but I will form them into burger size patties and cook them on the grill. I think I will stick to store bought sausage.
There are different types of sausages, and these are a patty style sausage. Great idea to cook on the grill, I’m sure that’d be delicious!
Do you have measurements for mixing the spices in bulk and how much of the combined spices would you add to a pound of meat?
I haven’t Jeannie. You could make 4 or 10 (or any number of) times the recipe if you’d like. Measure out the final result and divide it out to know how much of the final mixture per recipe.
Thank you for this recipe. When you want to freeze the patties, do you cook them first or freeze them uncooked?
Either will work Marybeth. Enjoy the sausages!
Hi Holly;
Can lean ground beef be used in this recipe with any kind of success?
I haven’t tried this with beef but I can’t see why it wouldn’t work!
I am sitting in AR Heart Hosp following a massive coded heart attack of my husband. He will live sodium and salt free from now in. One of his favorite foods is sausage. Thank you for the recipe. I will be searching many things to Change our eating for his health.
Best wishes for a speedy recovery for your husband Jean.
Thank you for the sausage Recipe. I like to make the Recipes just as you suggest ….at least the first time. I must say , I’m glad I did. This was so tasty… .All of the spices were perfect. It’s the family “go to” for breakfast.
I am so happy to hear that your family loves this recipe Holly!