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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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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.
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!
Krissy, You nailed it.
Yum – Can not wait to use your recipe,I can smell it cooking already… Thank you for the easy to understand recipstee…
I will never buy prepackaged sausage again. This is a delicious recipe
Strongly suggest you add one step – fry up a bit and TASTE. Invariably one will want to adjust!!
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.
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
Hi Christine, The recipe says one pound. Are you not seeing that? Thanks! Krissy
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..
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.
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.
Can this be made ahead and frozen?
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.
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.
how many patties, so i now exact calories
Hi Nancy, Recipe card says 8 patties.
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.
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!
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!