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Breakfast sausage is easy to make with ground pork, sage, and just the right seasonings. You can form it into patties or use it for recipes like biscuits and gravy. This recipe is super flavorful!
Why this recipe works:
Every delicious breakfast recipe is even better when accompanied by perfectly cooked tasty homemade sausage!
- The ingredients are simple: just ground pork and some seasonings that you most likely already have in your pantry.
- It just tastes better knowing you added all the spices yourself. So many kinds of store bought breakfast sausage contain preservatives and/or ingredients that I don’t want to eat. Homemade is always best!
- Always keep some ground pork in the freezer and you can enjoy this recipe whenever the craving kicks in!
Ingredients:
My Sage Breakfast Sausage recipe contains the following ingredients that get mixed into the ground pork:
- 1 tablespoon sage dried or minced fresh
- 1 teaspoon kosher salt
- 1 teaspoon brown sugar
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon red pepper flakes or more if you like heat
- 1/4 teaspoon marjoram fresh if you have it
- pinch of ground cloves
Popular store bought breakfast sausage contains the following: PORK, WATER, CONTAINS 2% OR LESS OF: CORN SYRUP, SALT, SPICES, DEXTROSE, MONOSODIUM GLUTAMATE.
I’m sure you’ll agree homemade is so much better!
Here’s how to make it:
- In medium sized bowl, thoroughly combine all ingredients. It’s easiest if you use your hands to mix.
- Form sausage into patties.
- Heat a skillet over medium low heat and add the sausage patties.
- Cook until brown, about 5 minutes per side.
Cooking tips:
- To ensure that they are fully cooked, you can verify that the internal temperature is at least 145 degrees F when checked with an instant read thermometer.
- Once you’ll make this recipe and taste it, take note if you want to adjust the seasonings for next time. Did you think it needed to be more salty, sweet, or spicy?
- If you used dried herbs, try using fresh next time and see which you prefer.
- These breakfast sausage patties can be made ahead and frozen. Just be sure to squeeze out as much air as possible to prevent freezer burn. To reheat, completely thaw in refrigerator and then cook in a pan over low heat until heated through.
Related recipes:
In addition to making breakfast sausage patties, I use this same exact recipe in other savory breakfast treats. I highly recommend making:
- Sausage gravy served over homemade biscuits
- Scottish Eggs
- Egg and Cheese Breakfast Sandwiches – just use sausage patties instead of the ham
- Biscuits and gravy casserole
- You can even make Gluten Free Country Sausage Gravy
- Sausage Stuffing
- Sausage Tater Tot Breakfast Casserole
- Keto Breakfast Casserole
- Egg Muffin Cups
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Pin ItSage Breakfast Sausage Recipe
Ingredients
- 1 pound ground pork
- 1 tablespoon sage dried or minced fresh
- 1 teaspoon kosher salt
- 1 teaspoon brown sugar
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon red pepper flakes or more if you like heat
- 1/4 teaspoon marjoram fresh if you have it
- 1 pinch ground cloves
Instructions
- In medium sized bowl, thoroughly combine all ingredients. It's easiest if you use your hands to mix.1 pound ground pork, 1 tablespoon sage, 1 teaspoon kosher salt, 1 teaspoon brown sugar, 1/2 teaspoon freshly ground black pepper, 1/8 teaspoon red pepper flakes, 1/4 teaspoon marjoram, 1 pinch ground cloves
- Heat a skillet over medium low heat. Form sausage into patties and cook until brown, about 5 minutes per side depending on thickness.
Notes
- To ensure that they are fully cooked, you can verify that the internal temperature is at least 145 degrees F when checked with an instant read thermometer.
- Once you’ll make this recipe and taste it, take note if you want to adjust the seasonings for next time. Did you think it needed to be more salty, sweet, or spicy?
- If you used dried herbs, try using fresh next time and see which you prefer.
- These breakfast sausage patties can be made ahead and frozen. Just be sure to squeeze out as much air as possible to prevent freezer burn. To reheat, completely thaw in refrigerator and then cook in a pan over low heat until heated through.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in November 2017 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don’t worry – the recipe hasn’t changed!
Haven’t made your sausage gravy meal yet, but I will soon. I was wondering when you make your pork sausage, what cut of pork do you use? I make sausage occasionally and use butt cuts, but, personally, I don’t think the butts alone have enough fat for my taste. The butcher said they would be enough fat, but I don’t think so. Years ago, I made whole hog sausage and it turned out really well, but now I’m old (84, April 14, hopefully) and don’t have as many friends and family to give that much to, so I think I could make 5-8 lbs at a time and that would suffice. Pork fat seems to be sort of a lost cut here in the deep South, but maybe I haven’t been to the right stores. Anyway, I think I’m gonna go to your size recipe (a small amount of 1-3 lbs) and wondered what cut you would suggest. Any help or comment would be appreciated. And I really need a simple biscuit recipe too. I know you have one for me.
I’ve only ever made it with packaged ground pork from Trader Joe’s or with ground pork from my butcher shop. I actually never thought to ask what cuts go into the mix. And I do have a biscuit recipe: https://selfproclaimedfoodie.com/flaky-buttermilk-biscuits/ If you end up grinding your own meat, please let me know what you use and how it turned out!
Good sausage recipe. Had whole cloves. Used mortar and pestle to crush. Make sure herbs are fresh, my sage was older and weak.
I liked this recipe but I found it too salty and not sage-y enough. The 1/8 tsp of red pepper flakes was barely noticeable to my palate (YMMV). I will increase the Sage to 1.5 Tbs (I used dried so may not be as potent) and increase the red pepper flakes to 1/4 tsp. But my wife who is an excellent cook and not really a fan of breakfast sausage loved it so Thank You!
I been searching for this sausage flavor for 30 years. Thank you. My childhood best friends Mom made it just like this but she cooked by smell and taste alone because she was born blind. She had no idea what was in her recipe she just smelled jars and added what was needed. She could eat somewhere and come home and recreate it perfectly just from smell. Best food ever. I’ve tried and tried and tried to recreate it after growing up. I bit into this recipe of yours and was immediately time traveled. It was so surreal it threw me off for a minute. Thank you very very much for this.
My family loved this recipe, even my youngest pickiest eater who said Mom I like this much better than the ones from the store. I totally agree! Also potentially a cost saver as I grind my own pork and like to hit those sales. Definitely a keeper, thank you for sharing this recipe!