5 from 108 votes
Homemade Breakfast Sausage Recipe
This homemade breakfast sausage uses ground pork shoulder blended with fresh herbs and spices like sage, thyme, paprika, and nutmeg. The mix is shaped into small patties and pan-fried to a browned, flavorful finish. The seasoning balance provides savory depth with a hint of heat from red pepper flakes and a touch of sweetness from brown sugar. This sausage can be served as a classic breakfast protein or incorporated into various dishes.
Prep Time
30 mins
Cook Time
8 mins
Servings:
8
Calories:
174 kcal
Course:
Breakfast
Cuisine:
American, British
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 174
% 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.