Recipe: Homemade Breakfast Sausage

Homemade Breakfast Sausage from

My family loves homemade breakfast sausage: patties, links, in gravy… it doesn’t really matter. But that pork sausage from the grocery store? It’s not entirely pork! Other ingredients include: mechanically separated meat (also known as “white slime“, the cousin of the “pink slime” that made headlines last year); sodium lactate (salt made from lactic acid); sodium phosphates (another salt that’s been associated with permanent kidney damage); dextrose (a form of sugar); sugar (more sugar); MSG (another salt); sodium diacetate (still more salt!); and BHT (a preservative primarily used in cosmetics).

Does that sound like a good start to the day? I didn’t think so, either, and that’s how I came up with this recipe. It’s so simple that there are only three ingredients: pork, sea salt and spices. Plus, it’s easy to make!


Recipe: Homemade Breakfast Sausage
Prep time
Cook time
Total time
Delicious breakfast sausage, perfectly seasoned, without all of the chemicals and preservatives. Make extras and freeze them for great weekday breakfasts!
Recipe type: Homemade Breakfast Sausage
Cuisine: American
Serves about: 6-8
  • 16 ounces ground pork
  • 1 teaspoon sea salt
  • ½ teaspoon dried parsley
  • ½ teaspoon cayenne pepper
  • ½ teaspoon rubbed sage
  • ¼ teaspon dried thyme
  • ¼ teaspoon fresh coarse ground black pepper
  • ¼ teaspoon crushed red pepper flakes (optional for those who like their sausage very spicy)
  1. Combine all ingredients together. Mix thoroughly.
  2. Shape into thin patties or stuff into casings.
  3. Fry on medium heat until browned all over. (To reduce fat and calories, bake on a broiling pan at 375F until done.)


Now, I’ve made this both as sausage patties and links. Patties are easiest: you shape them as you would hamburgers, just thinner. (An easy way to get uniform patties is to cut both ends off a tuna can. Put a ball of meat in the can and, using one of the lids you cut off, press down. Voila, thin and perfectly shaped patties!)

To do sausage links, you’ll need a sausage stuffer and casings. I use the stuffer attachment for my Kitchen-Aid Stand Mixer*. It’s a lot more work but, wow, it sure impresses guests! (“You MADE this sausage? Seriously!”) Either way, I make sausage in bulk, usually 8-10 pounds at a time, and pre-cook at least half of that before stashing all of it in the freezer.

Even if you’d rather make your own a pound at a time, this recipe will give you all the taste you’re used to from the commercial stuff, minus the white slime, scary preservatives, and shockingly vast amounts of salt.

Of course, if you’d rather make sausage gravy you can skip the part about shaping it into patties. Simply crumble it in to frying pan and brown as you would ground beef, then follow your favorite sausage gravy recipe.


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  • Barry

    now Im hungry…mmmm sausage gravy too

    • Katie B.

      I love sausage gravy! Unfortunately, it loves hanging around on my waistline far longer than I like.

  • amy @ fearless homemaker

    I love quality, homemade breakfast sausage and yours looks + sounds just wonderful! I love that your recipes and homemaking tips are as “back to the basics” and chemical/fake-stuff-free as possible. We all need more of that in our lives!

    • Katie B.

      Thanks, Amy! It’s funny, I used to be convinced that clean required chemicals, and that fast and cheap was better than slow and cheap. Then I had kids and, wow, when you’re watching your beautiful little toddler’s eyes water due to fumes from cleaning sprays it sure changes your outlook fast!

  • Cindy

    I bought an Artisan mixer along with the grinder, sausage stuffers and pasta tools. A gift to myself I’ve been wishing for for years. Anyway – In addition to the breads, cakes, pizza dough and ground sirloin, I made beef hot dogs for my family. Like you, I avoid like the plague all those preservatives, salts, sugars, etc., found in processed foods. I bought a couple of large pork butts and all the spices to make my own sausage but haven’t had the nerve to attempt it yet. Your simple recipe gives me courage! Thanks! I’ll let you know how it turns out.

    • Katie B.

      How exciting, Cindy! You probably already know that the only way to get the texture right when making your own hot dogs is to “emulsify” the meat by running it through a food processor or blender with a little water or beef stock. I didn’t know that at first and nearly wound up in tears when my family grimaced about eating the hot dogs I’d spent hours making from scratch!

  • Charles Woodall

    I am going to kill a 125 lb pig I would like to make it in all sausage except the ribbs,
    I would like to know how to season, or buy the seasoning for 20-25 lb of meat

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