Homemade Pork Breakfast Sausage

Homemade pork breakfast sausage

The Spruce


  • 15 mins
  • Prep: 5 mins,
  • Cook: 10 mins
  • Yield: Makes 8 Servings
Ratings (133)

Homemade is usually better than store-bought, and this spiced pork sausage is no exception to that rule. It's easy to prepare with ground pork and pantry spices, and you can multiply the recipe, cook the sausage patties, and freeze them for later.

This homemade pork sausage mixture makes wonderful breakfast sausage patties. Leave the cayenne and red pepper flakes out or use a little less if you want a less spicy sausage. Remember to cook ground pork to a minimum of 160° on a​ food thermometer.

You can use freshly ground pork using a meat grinder or food processor. See the tips and variations for a sage sausage version.

What You'll Need

  • 1 pound lean ground pork
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon ground thyme
  • 1/2 teaspoon dried rubbed sage
  • 1 teaspoon light or dark brown sugar, packed
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon red pepper flakes, optional

How to Make It

  1. In a bowl, combine all ingredients and mix with your hands until well blended.
  2. Shape into eight 2-ounce patties. Pan fry the patties, turning to brown both sides, for about 8 to 10 minutes, or until the internal temperature is at least 160° on a food thermometer.
  3. Makes 8 sausage patties. The recipe is easily doubled, and the sausages freeze well.

Tips and Variations

  • Grind pork loin or lean pork shoulder for this recipe with a meat grinder or mince it in the food processor.
  • Homemade Sage Sausage - Use 2 teaspoons of dried rubbed sage and omit the thyme, cayenne pepper, and red pepper flakes.


Nutritional Guidelines (per serving)
Calories 138
Total Fat 8 g
Saturated Fat 3 g
Unsaturated Fat 3 g
Cholesterol 49 mg
Sodium 179 mg
Carbohydrates 1 g
Dietary Fiber 0 g
Protein 15 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)