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Wellness Mama » Blog » Recipes » Breakfast Recipes » Homemade Breakfast Sausage Recipe

Homemade Breakfast Sausage Recipe

June 12, 2014 (Updated: January 5, 2020)   —  by Katie Wells

Homemade breakfast sausage recipe

Reading Time: 2 minThis post contains affiliate links. Click here to read my affiliate policy.

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Breakfast sausage is a favorite food of the men (including the little ones) in our home. I love it too, but don’t love that many store-bought breakfast sausages have nitrates or nitrites and other preservatives and flavors added.

When a local farmer started selling pastured pork, I decided to figure out a recipe for homemade breakfast sausage. This recipe can actually be made with beef for those who don’t like pork, though the taste will be a little different.

I originally made this recipe with diced pieces of pastured Boston butt, mainly because I had an awesome (and somewhat scary looking) old fashioned metal meat grinder that a relative gave us. I soon realized, after spending much cleaning time on said scary meat grinder, that this made the process more time consuming. I now just buy ground (pastured) pork for this recipe. However, if you also have a scary meat grinder and the patience to clean it, I highly recommend that option as well.

I pre-make this in two-pound (or larger) batches and refrigerate or freeze for quick breakfasts. The patties turned out pretty light in the picture but are typically darker and have more visible spices.

Homemade breakfast sausage recipe
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4.2 from 20 votes

Homemade Breakfast Sausage Recipe

Homemade breakfast sausage with spices, herbs, and salt.
Course Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16
Calories 237kcal
Author Katie Wells
The ingredient links below are affiliate links. Click here to read my affiliate policy.

Ingredients

  • 2 lbs ground pork
  • 1 TBSP Himalayan salt (or sea salt)
  • 2 tsp black pepper
  • 2 tsp fresh sage leaves  (finely chopped, or 1 tsp dried sage)
  • 1 tsp dried fennel (crushed)
  • 1 tsp garlic powder
  • ½ tsp dried rosemary
  • 1 tsp fresh thyme (or ½ tsp dried thyme)
  • 1 dash cayenne pepper (optional)
  • 1 dash cloves (optional)

Instructions

  • If grinding yourself, grind meat with the finest blade of the grinder.
  • Combine ground pork with all other ingredients and mix well.
  • Form into 16 one-inch patties.
  • Store in the refriferator or freezer until ready to use.
  • To cook, heat in skillet over medium heat for 5-7 minutes per side until cooked through.

Notes

To freeze individual patties:
  1. Form patties
  2. Lay on wax-paper lined baking sheet
  3. Freeze until firm
  4. Store in a sealed container in the freezer until ready to use

Nutrition

Serving: 2patties | Calories: 237kcal | Carbohydrates: 1g | Protein: 20.3g | Fat: 16.4g | Saturated Fat: 6.1g | Cholesterol: 74mg | Sodium: 233mg | Fiber: 0.5g | Sugar: 0.1g

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

Ever made sausage? Ever used a scary meat grinder? Share below!

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Category: Breakfast Recipes, Recipes

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About Katie Wells

Katie Wells, CTNC, MCHC, Founder and CEO of Wellness Mama and Co-Founder of Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (76 Comments)

  1. Valerie

    June 15, 2014 at 11:27 AM

    Just requesting your readers to please only use pork from compassionately-raised pigs. Pigs confined in cages on factory farms suffer terribly. They are highly intelligent and aware, so it is particularly cruel to treat them this way. The more we buy pork without ensuring it’s not from a factory farm, the more we contribute to animal suffering. Nothing will change until meat eaters care.

    Reply
  2. Mary

    June 15, 2014 at 10:04 AM

    I have made sausage with venison and sage and the Creole seasoning my husband likes so well. We really like it, but I think if it had pork in it too (or possibly turkey) it would fry up better and not be as dry.

    Reply
    • Jessica

      June 10, 2015 at 2:01 AM

      Venison and bison meat are very lean so adding 1% to 2% beef fat to it will make it just right!!

      Reply
  3. Irina

    June 14, 2014 at 2:07 PM

    Hi there,

    I’m just wondering if these stick well together seeing that there is no egg in the recipe. Thanks!

    Reply
    • Wellness Mama

      June 14, 2014 at 7:39 PM

      Yes they do!

      Reply
  4. Cat

    June 14, 2014 at 12:12 PM

    This is perfect! My husband just had a heart attack and now he has to give in to this whole clean eating thing (finally!) He was just complaining that he is relegated to eating sticks and twigs cuz all the food he likes has nitrates or sodium benzoate or other scary sounding ingredients. He will love this 🙂

    Reply
  5. Maria Mercado

    June 14, 2014 at 10:11 AM

    I really appreciate all the home recipes. I love sausage but cant eat it often because its to salty & i have high blood pressure. I will try to make it myself with less salt.

    Reply
  6. Sarah Barnette

    June 14, 2014 at 8:03 AM

    Every year near Christmas, our family makes Polish sausage. We do about 50 or so pounds and split it between the siblings and parents. We grind pork butt and add salt, pepper, and garlic. Then we case it and hang it for 24 hours. It’s the best sausage ever!

    Reply
    • Diana

      June 15, 2014 at 8:27 AM

      When you ‘case it’ – what do you use for casing?
      When you hang it – what temp – room temp, refrigerate?

      Thanks!

      Reply
    • Katie Mae

      February 11, 2015 at 7:40 PM

      You make your own polish sausage? Oh yum!

      Reply
    • Dora Wolvin

      February 22, 2015 at 7:10 AM

      5 stars
      I’m from Florida, where do you hang it? And can you do this with other meat?

      Reply
    • Lee

      August 3, 2016 at 2:40 PM

      Where do you ger the casin.

      Reply
  7. Linda Sand

    June 12, 2014 at 7:36 PM

    I used to make sausage from ground beef. Adding some Liquid Smoke made then really good. I have not done this for years but I’m pretty sure Liquid Smoke meets paleo guidelines.

    Reply
  8. Kate

    June 12, 2014 at 3:58 PM

    What would you typically serve these with for brekkie Katie?

    Reply
  9. Kim

    June 12, 2014 at 2:23 PM

    Hi
    First off love the website. It’s so full of wonderful information. Quick question… since i don’t eat pork could i use say ground beef, chicken, or turkey in the recipe….thanks

    Reply
    • Wellness Mama

      June 12, 2014 at 8:04 PM

      I have not tried it, but I bet that would work. Let me know if you do try it, and how you like it!

      Reply
      • Denise Wood

        July 27, 2014 at 12:32 PM

        I’ve made homemade breakfast sausage (not this recipe) using ground chicken, it’s delicious!

        Reply
    • Tracy

      June 14, 2014 at 8:51 AM

      You can use ground turkey and it turns out just about the same, but I’m pretty sure ground beef wouldn’t give you the same “sausagy” taste – it would be more like an oddly flavored hamburger patty. I’d stick to the more benign tasting meats like pork and turkey that take to these added flavors well and need the extra bump of flavor. I use a similar rendition of this recipe but I add two Tbsp of organic maple syrup. That, mixed with the fennel, tastes amazing!

      Reply
    • joyce

      June 14, 2014 at 8:21 PM

      I’ve always used ground turkey. It’s excellent and much Heather.

      Reply
    • Verna

      July 8, 2014 at 1:13 PM

      Because this is a wellness site, I’m actually shocked that pork would be included as an ingredient on this forum. I had high standards for this site.

      Reply
      • Katie - Wellness Mama

        July 8, 2014 at 1:53 PM

        Pastured pork from a healthy source is good for you.

        Reply
      • Kimberly Baker

        March 31, 2016 at 12:54 PM

        5 stars
        To Verna – Katie is right. Pastured pork is not the same as factory farmed pork! This wonderful site and great information.

        Reply
        • Suzanne

          July 24, 2016 at 9:46 AM

          5 stars
          Agreed! I studied animal science and this site it great.

          Reply
          • Wilde

            January 27, 2019 at 9:16 PM

            Did your studies mention that if the meat is not certified organic, it could be FDA-approved cloned flesh?

    • John

      March 2, 2015 at 5:52 PM

      I like ground chicken the best. I prefer the texture because it more closely resembles the texture of pork sausage. BTW this recipe is really tasty. Added to my own personal recipe book

      Reply
  10. Magistra

    June 12, 2014 at 1:31 PM

    I’ve used a meat grinder… and I completely agree about the cleaning time (no thanks)! Tastes great. Nowadays, I usually just pulse things in the Ninja because it’s easier to clean.

    And homemade sausage is the best! I’m excited to try this rendition soon. Thanks for sharing. 🙂

    Reply
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