Homemade Breakfast Sausage Recipe
User Reviews
5
Homemade Breakfast Sausage Recipe
Description
The Homemade Breakfast Sausage Recipe starts with ground pork shoulder seasoned with minced fresh sage and thyme, crushed red pepper flakes, paprika, nutmeg, grated garlic, brown sugar, salt, and black pepper. After mixing the spices thoroughly into the meat, a small amount is pan-fried to taste and adjust seasoning as needed. The pork mixture is formed into 2.5 to 3-inch patties then cooked over medium heat in a skillet until browned and fully cooked.
The resulting sausage patties have a savory aroma with herbal and mildly spicy notes balanced by the sweet brown sugar and warm spices. The cooking method creates a browned exterior while maintaining moistness inside. The recipe offers flexibility to customize the spice blend or use casings for links if desired.
These patties work well as a breakfast side or protein addition to sandwiches and other meals. They can be made ahead, refrigerated for up to 5 days, or frozen for up to 6 months. Reheating can be done gently in a pan with a little oil or in the microwave, ensuring the patties regain some crispness. The recipe encourages experimenting with seasoning variations for personal taste preferences.
Ingredients
- 1 pound pork shoulder de-boned, or pre-ground pork
- 1 tablespoon sage minced, fresh
- 1 tablespoon thyme minced fresh
- 1 ½ teaspoons red pepper flakes crushed
- 1 ½ teaspoons paprika ground
- ¼ teaspoon ground nutmeg
- 3 garlic finely grated, cloves
- 1 ½ teaspoons light brown sugar packed
- 1 ½ teaspoons salt coarse
- 1 teaspoon black pepper ground
- 1 tablespoon neutral cooking oil generic cooking oil
Instructions
- If you’re grinding it from scratch. trim the meat of a pork shoulder away from the bone and cut it into 1-inch chunks, and place them into the freezer or refrigerator to chill for 15-20 minutes. If you have pre-ground pork, go straight to procedure number 3.
- Run the cold cubed pork through the food grinder using the medium size dye into another bowl or pan.
- Add the sage, thyme, red pepper flakes, paprika, freshly ground nutmeg, finely grated garlic, brown sugar, salt, and pepper to the bowl of ground pork, and mix it in until it is thoroughly combined.
- Fry a small piece of the sausage and taste it to adjust any seasonings.
- Form the sausage into small patties that are about 2 ½” to 3” in diameter.
- Add the oil to a non-stick skillet or cast-iron skillet over medium heat and fry the sausage patties for 3 to 4 minutes per side or until browned and cooked throughout.
- Immediately serve the sausage patties.
Notes
- Prepare the sausage mixture up to 3 days ahead and keep it covered in the refrigerator before cooking.
- Store cooked or raw sausage in the refrigerator for up to 5 days, or freeze for up to 6 months; thaw in the refrigerator before use.
- Reheat cooked patties by pan-frying gently with a little oil until browned and heated through.
- Optional: encase the mixture in sheep casing to form links, following related sausage recipes for instructions.
- Seasoning is flexible; consider adding onion, fennel seeds, cayenne, or maple syrup to customize flavor.
- Dry herbs can substitute fresh ones at half the quantity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 2g | 1% |
| Protein | 10g | 20% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 41mg | 14% |
| Sodium | 475mg | 20% |
| Potassium | 196mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 343IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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