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I originally made this recipe with diced pieces of pastured Boston butt, mainly because I had an awesome (and somewhat scary looking) old fashioned metal meat grinder that a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
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
- a dash each of cayenne pepper and 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
- Form patties
- Lay on wax-paper lined baking sheet
- Freeze until firm
- Store in a sealed container in the freezer until ready to use
Nutrition
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