Homemade Breakfast Sausage Recipe from Scratch for Pork or Turkey

Deliciously Simple Homemade Breakfast Sausage Recipe

Pinterest Hidden Image

Does your family have a big breakfast together on the weekend? It’s a Saturday morning tradition in my home where the weekend starts with the smell of Homemade Breakfast Sausage, eggs, and pancakes or hash-browns — plus plenty of coffee, of course!

Why Make Your Own Breakfast Sausage?

I began making my own Homemade Breakfast Sausage because I didn’t like the store-bought stuff’s ingredients. See, it turns out that pork sausage from the grocery store isn’t entirely pork. The label for the big name brand we used to buy says it also includes

  • Mechanically separated meat
  • Sodium lactate (salt made from lactic acid)
  • Sodium phosphates (another salt)
  • 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 wholesome start to the day? I didn’t think so. So, I began tinkering until I came up this recipe for sausage patties. Just like my homemade cottage cheese, it features simple, clean ingredients. That’s how I want to feed my family!

Sausage Using Pork or Turkey

Initially, I created this homemade breakfast sausage recipe using ground pork. Ten years later, I’ve grown more choosy about what and how I eat, so I have cut out pork altogether. I’m thrilled to confirm that this recipe makes an amazing homemade turkey breakfast sausage, too.

Pro Tip

If you use 90% lean ground turkey, add 1 teaspoon of a neutral oil to keep it moist.

Homemade Breakfast Sausage Recipe from Scratch for Pork or Turkey

Homemade Breakfast Sausage: Pork or Turkey

Deliciously simple breakfast sausage using simple ingredients.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 8 patties
Calories: 150kcal
Author: Katie Berry
Course: Breakfast
Cuisine: American
Keyword: breakfast, easy, freezes well, gluten-free, keto, low-carb, meat

Equipment

  • Mixing bowl
  • Measuring spoons
  • Stirring spoon

Ingredients 

Ingredients

  • 1 pound ground pork or ground turkey if you prefer
  • 1 teaspoon extra-virgin olive oil only if using 90/10 ground turkey
  • 1 teaspoon sea salt
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon red pepper flakes crushed
  • 1/2 teaspoon cayenne pepper (optional, for those who like it spicy!)

Instructions

  • Combine all ingredients by hand until well-mixed. 

For patties

  • Heat a skillet over medium-high heat. Shape by hand into 2-inch balls and flatten into patties. Fry for 3-4 minutes per side until done. Transfer to a plate lined with paper towels to drain grease before serving.

For crumbles

  • Heat a skillet over medium-high heat. Add sausage to hot pan and break into crumbles using a spatula or wooden spoon. Continue cooking over medium-high heat, frequently stirring, until thoroughly cooked. Drain grease before use.

To Freeze

  • Freeze patties (cooked or uncooked) in a single layer on a baking sheet. Transfer to a freezer bag and use within 3 months.
  • You can also freeze uncooked breakfast sausage as a log or flattened in a freezer bag. Defrost overnight in your refrigetator before using.

Notes

Note: The nutrition information above reflects values for homemade pork breakfast sausage. 
 

Nutrition

Serving: 1patty | Calories: 150kcal | Carbohydrates: 1g | Protein: 10g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 325mg | Potassium: 170mg | Fiber: 1g | Sugar: 1g | Vitamin A: 97IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg
Did you try this?Leave a comment and tell me how it went!

Storage

You can make homemade breakfast sausage in advance then cook or freeze it within two days. Before storing, shape it into a log or patties.

  • If stored as a log: wrap it tightly in clingfilm then put it in a resealable freezer bag. Refrigerate and cook within two days, or squeeze out excess and freeze for up to three months.
  • If stored as patties: Arrange raw homemade breakfast sausage patties in a single layer on a baking sheet or plate lined with wax paper. Add more wax paper between layers. Cover tightly with cling film and refrigerate for use within two days. Or freeze then transfer them to a freezer bag for up to three months.

Homemade Breakfast Sausage Uses

You can use this recipe in any that call for pork or turkey sausage. I often substitute it for Italian sausage—just add a pinch of fennel seeds and a little minced garlic. Here are some of my favorite ways to use homemade breakfast sausage besides, you know, for breakfast:

Comment Policy

Comments are moderated. Not all are approved. Submitting a comment means you agree to the Terms of Service.

9 Comments

  1. 5 stars
    I just made this sausage this morning with ground turkey instead of pork. It turned out delicious!

  2. 5 stars
    Delicious, I was pleasantly surprised with how good this was. I added 1/4 tsp of both onion and garlic powder. Will make again for sure. So happy to have assuage without sugar in it!

  3. 5 stars
    I agree completely. I moved to the Philippines one year ago and when i made biscuits and gravy, it wasn’t the same and then i realized the straight ground pork here didn’t have the seasonings from the one pound frozen packages i bought in the grocery store in the US. This recipe helped, although my sausage gravy here still isn’t like in the US, but it’s still better than none at all. I’ve been vacuum packing frozen sausage gravy for several years. It should last up to one year vacuum-sealed, but i eat them in little time.

  4. Chrissy Robertson says:

    3 stars
    Very tasty but wayyyy too spicy for my taste. Something needs to be omitted either the cayenne pepper or the red flakes. Too bad because it was tasty.

  5. 3 stars
    Easy recipe. I like spicy but left out the cayenne. Good!

  6. Christopher Simpson says:

    5 stars
    This is a GREAT recipe, as an American living in Canada I miss certain things you can’t get up here, good southern style breakfast sausage is one of them, not anymore! Really good, just the right amount of heat. So far I’ve used it as patties and to make biscuits and gravy. A keeper.

    1. Katie Berry says:

      So glad you enjoyed it, Christopher!

  7. 5 stars
    I made this today and it is a great recipe. I omitted the cayenne and baked them in the oven because I was feeling too lazy to tend to them on the stove and they turned out very well. I’m freezing some.

    1. Katie Berry says:

      I’m so glad you enjoyed it, Liz!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating