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
- ½ teaspoon freshly ground black pepper
- ⅛ teaspoon red pepper flakes or more if you like heat
- ¼ 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
Sage Breakfast Sausage Recipe
CLICK TO PLAY RECIPE VIDEO
Ingredients
- 1 pound ground pork
- 1 tablespoon sage (dried or minced fresh)
- 1 teaspoon kosher salt
- 1 teaspoon brown sugar
- ½ teaspoon freshly ground black pepper
- ⅛ teaspoon red pepper flakes (or more if you like heat)
- ¼ 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.
- 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.
NUTRITION INFORMATION
This recipe was originally published in June 2014 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don't worry - the recipe hasn't changed!
C.J.
Made your recipe on 3/19/21, a day in advance of cooking! I like giving time for flavors to marry, I’m glad I did! I grind my own pork to use for many things, and your recipe did not disappoint! I have severe sodium issues and so I omitted the salt. I had 1.8 pounds of pork so increased ingredients to allow for extra weight! Next time adding some roasted Hatch chilies! Your recipe accompanied by fried country eggs and toast took me back to my Midwest farm days and Mom’s Sunday breakfasts. Sonoran Desert living and southwest breakfasts are nice, but your sausage recipe took me back! Thanks for sharing! C.J.
Krissy
I love adding Hatch green chile to just about everything. Glad you enjoyed!
Margaret
I would note there are two places in the recipe where you list the ingredients. One section has the 1 lb of meat and the other just lists the other ingredients and no quantity for the meat. This might be why some people are confused. I'm going to try it later today with ground turkey and also frying up some pancetta first in the pan for the fat and taste. We'll see how it goes.
Phil
Can this recipe be prepared, vacuum sealed and frozen to be cooked at a later date? I am contemplating making around twenty pounds.
Krissy
You bet!
Pam prunoske
Made 17 lbs using pork butt & fresh pig fat (local pig farmer who butchers is a blessing). I do a 70/30 ratio. Only thing I changed was coriander instead of marjoram. I keep everything super cold. Do my rough grind, add spices , mix and then chill, then fine grind. Mix again and let sit overnight before I package for freezer. This is a fantastic recipe and will be my go to. Store bought sausage is fine but I want clean simple food that I can control the ingredients. Very grateful for her recipe and insight. Thanks
Celine
I’ve tried multiple sausage recipes, but they never quite hit the taste profile I was looking for. This recipe is very good, the best so far that I’ve tried. I used all dry herbs. I doubled the red pepper and cut the salt in half and was pleased with the results. Next time I’ll try fresh herbs! Thanks for the recipe.
Eric
This was very good, as close to the discontinued Hormel sausage as I have found. I added two tablespoons of water and let the sausage rest overnight. Very tasty and easy.
Wesley
Find the recipe well done and made so even a starter can feel 💯
BB
This was my first attempt at making my own sausage. I told myself to be prepared to have to try several recipes, but this one was perfect. My kids didn't even notice that it wasn't Jimmy Dean (!). Thanks for sharing!
Vince Cannuli
Krissy,
From you article I can tell you are well intentioned. A word of caution to not bash commercial brands for something that you may or may not understand. From your remarks I take it that you may not have thought through your comments about Jimmy Dean brand sausage.It happens to be the most consumed sausage in the US.
Regarding their ingredients you listed:
PORK - obviously and it's a good thing that it is the first ingredient.
WATER - usually added to all pork sausages to keep it moist.
CONTAINS 2% OR LESS OF: This is by volume so when you compare 1 pound of meat to the amount of spice it will most certainly be less than 2% of the completed recipe. And, when it is less than 2% only certain ingredients need to be named individually.
CORN SYRUP - Sweetner
SALT - Salt
SPICES - maybe pepper, Sage, Marjoram, Thyme, Mace, Cayanne or any other spice that may be in the sausage but does not need to be individually named
DEXTROSE - Sweetner and Binder so that it holds together.
MONOSODIUM GLUTAMATE - (Maybe considered Gross) but is used in commercial applications for several reasons but primarily it enhances flavor, even the flavor of those expensive spices that aren't listed individually... so maybe they don't use as much sage but it tastes like they used a lot... and MSG is almost an immeasurable fraction of the cost of spices.
So, I wish you the best and only comment to help educate those who may not know what the list of ingredients really means.
Here's an example of breaking down the 2% stuff... 1 pound is equal to 453.6 grams, 1 ounce is equal to 28.35 grams
Your Recipe
My Sage Breakfast Sausage recipe contains the following:
1 pound ground pork - 453 grams (99.97%)
1 tablespoon sage dried or minced fresh - 2.04 grams (0.0045%)
1 teaspoon kosher salt - 6 grams (0.0132%)
1 teaspoon brown sugar - 4.17 grams (0.00092%)
1/2 teaspoon freshly ground black pepper 1.165 grams (0.00257%)
1/8 teaspoon red pepper flakes or more if you like heat .25 grams (2 grams per teaspoon) (0.00055%)
1/4 teaspoon marjoram fresh if you have it .14 grams (.57 grams per teaspoon) (0.000309%)
pinch of ground cloves
All spices together equal 0.03%of total by weight.
Krissy
Are you an engineer? I only ask because I am and this totally looks like the kind of breakdown I would offer if I were giving someone feedback. I'm gonna stick with my story that my sausage is better than pre-packaged big name store bought... but you are totally right about quantities. 🙂
Tom S
Congrats from a fellow Engineer! Yeah, we love numbers and detail. Can't wait to try your recipe. I used to grind my own Hamburger but not so much any more with beef prices. I will try this with fresh home ground pork, probably pork butt.
Be back to rate later.
Cheers
Homemade cook
Why are you hating. If you read the comments, the only comparison was less unknown ingredients than store bought. Giving you the option of how much to include or not. The word homemade is the key. I'm on low sodium so I can eliminate the salt if I choose. Store bought I don't have the option. Get over youself.
Tim
The correct percentage according to your weights would be 3% of total by weight, not 0.03%, When calculating percentages, you have to move the decimal over 2 places to the right (use the percentage button on a calculator if in doubt).
Ed
I made this yesterday. I doubled the recipe, put it all in the bowl of a kitchen aid mixer and ran it on medium speed with dough hook for about 5 minutes. Clean and easy and it mixed quite thoroughly and evenly. I will be making 20 pounds this weekend and freeze it in 1/4 lb. packages for breakfasts for 2. I fried a small patty for taste test and added 1tsp of sage to the 2 lb. batch.
Catherine
I live in Germany and have used another recipe for years. This one is by far the best recipe I have ever used. It is perfect just the way it is. When making it for pizza I add a Tablespoon of Cumin, 1 Tablespoon of red wine vinegar and 1/2 tsp of cayenne pepper.
Dave Allsopp
Hey Krissy!
Traditionally my family used sage flavoured, regulat grind, pork sausage to stuff the kneck hole of our roast turkeys. It infused sage flavour to the breast, basted it, and was the treat that everybody competed for over and above the stuffing.
For the first time in decades, I now have a recipe that will do that job.
I have also tried, with partial succes, to make a sausage gravy by trial and mostly error.
Now I have the right recipe.
Thanks so much for sharing this recipe!
Krissy
Well, then I'm so happy you found my blog! Thanks for sharing your comment too. Happy eating! Krissy
Pete
Krissy, You nailed it.
Stephanie Lethlean
Yum - Can not wait to use your recipe,I can smell it cooking already... Thank you for the easy to understand recipstee...
Karen Knase
I will never buy prepackaged sausage again. This is a delicious recipe
Rob Woods
Strongly suggest you add one step - fry up a bit and TASTE. Invariably one will want to adjust!!
Eric
I made this this morning and my father said it was as good as any store brand. Next time I might add a bit of water and let the sausage cure overnight. This is the best spice blend i have found so far for breakfast sausage.
Christine
Hello,
Could you please provide the amount of ground pork that you need? The recipe lists all the other ingredients but not the pork amount.
Thank you
Krissy
Hi Christine, The recipe says one pound. Are you not seeing that? Thanks! Krissy
Deborah
Thank you, I didn’t see that measurement in you recipe either. On my way to the store now. My son Loves sausage gravy and biscuits..
Iron Head
I bought the cheap meat grinder for my Kitchenaid mixer and get a Boston Butt pork roast to grind It has the right mixture of fat on it. I grind it once, add the spices and grind it again. Less working in with my hands. I've tried to wear the grinder out and just keeps on grinding.
I've never heard of the brown sugar in sausage, but I can't wait to try it now. Jimmy Dean will be proud!
Thanks for sharing.
Amanda Mary Flowers
Monosodium glutamate is MSG. It was used widely until it was claimed (without scientific support) to cause headaches. MSG is most commonly found in Asian based dishes as an additive but is naturally occurring in many foods. It is essentially a special type of salt which grants an umami flavor to the food on which it is used, enhancing the "meaty" flavor of the dish.
Careen
Can this be made ahead and frozen?
Krissy
Hi Careen, I would mix all the ingredients together and then freeze. Thaw and then cook. Not sure it would taste as good to freeze cooked sausage, but I'm sure it would work.
Careen
Thanks, that was what I was thinking although I might just mix the spice ingredients to keep on hand, then make it when desired with fresh pork. Your gravy is my go to gravy for biscuits and gravy! Can’t wait to try homemade sausage.
nancy turner
how many patties, so i now exact calories
Krissy
Hi Nancy, Recipe card says 8 patties.
edward neiweem
Is the nutrition information per serving or for the 1 lb of pork? Just curious. I am making it right now. I had about 13 oz of country ribs in the freezer. That's pork butt or shoulder. I chopped it with a knife and used my mini Cuisenart food processor that came with my stick blender. Chopped the pork just right. Only minutes of work. Can't wait to taste it.
edward neiweem
Just tasted a little fried up sample. Awesome! Fabulous flavor, right heat level, herbal and delicious. Followed the recipe to the "T". I would never change a thing. And I know it will get better overnight in the fridge. Winner, Winner, Sausage Dinner!
Krissy
Hi Edward, The nutrition information is based on a single sausage patty (if you make 8 patties total from the pound of pork). I bet yours turned out fantastic!
Donna
I have a question about the pork. Cant but a pig but i have tried grinding pork myself w my kitchen aid grinder. Do you grind your own? Do you recommend pork loin or pork butt/shoulder? Tried pirk loin eas kinda dry, pork shoulder clogged up grinder due to fatty stuff? Looking forward to trying your recipe, havent been able to find one i like
Krissy
Hi Donna, I don't grind my own meat so I won't be much help. As far as cuts go, I do believe that people will often combine various cuts using tender chunks, tough chunks, and some fat to come up with ground pork. Hopefully some day I'll start doing that, but for now I just go to the freezer and grab a pack.
Bernie
If the pork butts gums up your mixer, try putting it in the freezer for 1/2 hour to 1 hour to firm it up. Should go right thru the grinder without a problem. I make sausage with my venison and mix pork butts with it. That method works well. I like the sound of the breakfast sage mix, I will have to try it.
Deb
Boston Butt won’t gum up your machine if you cut it in small chunks before grinding. I cut in about 1” cubs and have no problems and I do 20 lbs at a time or more.
Deb
I make my own sausage and have for too many years to mention. I always and only use Boston Butt. Great taste and not overly fatty. As a matter of fact when my brother does his he buys extra fat. I don’t.
Randy
You want to use pork butt. You should also add more pork fat making sausage. I make Italian (mild & hot) breakfast sausage, rabbit, chicken & pork sausage & many other fresh meat styles. I prefer making fresh sausage as I get immediate feedback on what I’ve done. Most times I add 10% by weight of pork fat when making a pork sausage. That’s my personal preference. Some like more, some less.
I also find stuffing sausage with more fat is way easier. Even if I oil the hanks I use for stuffing.
That said, most sausage I make I use in bulk. We make patties or we crumble cook it.
Sometimes, I find stuffing is really the best way to get the most out of your recipe.
Katie
I am so excited! I love sausage gravy, but breakfast sausage isn't a thing where I live (outside the US) so it never tastes right! I can't wait to try this!
fred neubecker
People stop arguing about MSG
Jeff
Monosodium glutamate (MSG) makes foot taste “meatier”. It adds what the Japanese call umami and it is completely safe. It has received a bad reputation because of a general lack of understanding and a myth that widely circulated. Some people swear it gives them headaches but every time it is tested in studies where the participants don’t know they are eating it... no symptoms and yet when people eat food without while being told it contains MSG many complain of headaches and other symptoms. In short it is the placebo effect. Your body produces glutamate anyway.
Krissy
Perhaps, but when given the choice to eat food vs something that was created in the lab, isn't it better to choose the food?
Truth Teller
It's 100% natural. It's salt and glutamate. Your body produces glutamate naturally, and of course you have no problem with salt, right? Like Jeff said, MSG has a bad rap because of bad publicity in the 50s and because it "sounds scary" just like dihydrogen monoxide, sometimes referred to as H2O, or water.
Steve
MSG is great! I bought a bag of it at the Asian food market!
Pigmom
MSG is used to excite ur brain. It tells u it taste better then it does. That’s why the lack of herbs in Jimmy Dean sausage. It is being added to the list of allergens. Some restaurants list foods w/ MSG. The food industry works over time finding new words to use MSG it is usually hidden in words like natural flavoring. U can bet it’s at least 40% MSG. yes it’s natural but so is arsenic. I suggest anyone interested in MSG to do ur own research and then decide if u want to use it.
Rebekah
I would do a bit more research before telling people that there is absolutely nothing dangerous about MSGs... the only reason it doesn’t cause brain damage and/or convulsions when we eat it is because our blood-brain barrier blocks most of it... most of it. Assuming the individual has a mature and properly functioning blood-brain barrier which is not always the case. Plus glutamate is a completely different molecule than mono-sodium glutamate. Plenty of chemicals with the word “sodium” mixed in there can kill you. MSGs are maybe fine in small amounts for some people and not for others. But I personally avoid it all together.
Valerie Williams
And some of us have wound up in the ER unable to breathe because of it. And don't ask me about the headaches... Our bodies may produce glutamate naturally but no where near these quantities.
Krissy love the sausage!
Misti Jones
Sorry but I get migraine headaches every time I accidentally ingest it. MSG is often hidden as "Natural Ingredients". I am not sure to what studies you are referring, but there are hundreds of legitimate studies publushed in professional peer reviewed journals that purport the ills of MSG!
VICTORIA
can I use oregano instead of marjoram?
Krissy
Yep! Its all to taste.
Nadia
Hello,
If you are using fresh sage, do we just chop it up into as small sizes as possible? Also, what do you mean by "dash cloves".
Thank You
Krissy
I changed it to "pinch of ground cloves" and yes - just mince the sage.
EmJ
Is it possible to use turkey instead? And would it be just plain ground turkey?
Krissy
You can, but it will definitely cook up differently w/o the fat (I'm guessing that's the point). You'd just need a fair amount of oil to avoid sticking.
Keri
Hello! Your recipe calls for Sage (obviously) and on the spice aisle at the local grocery store there are two options - ground and rubbed. Which one should i buy?
Krissy
Either, but I used ground. -Krissy
DocChuck
Pork sausage comes from "sad cows"?
Krissy
Thanks for catching that! I just re-read my post... wow, I was feeling quite opinionated that day, huh! I meant to say sad pigs so I'll update that now. And yes, I imagine any pig that gets turned into sausage is quite sad. 🙂 - Krissy
Shinee
Fantastic, Krissy! I love homemade sausages. Once a year, we make ton of homemade sausages (we are talking like 200lbs of meat!). I will try your recipe soon, sage sounds delicious!