|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Homemade is better than store-bought, and this spiced pork sausage is no exception. It's easy to prepare with few ingredients, including ground pork and pantry spices. 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 F 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.
- 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 brown sugar (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
- Optional: 1/8 teaspoon red pepper flakes
In a bowl, combine all ingredients and mix with your hands until well blended.
Shape into eight (2-ounce) patties and pan-fry the patties, turning to brown both sides, for about 8 to 10 minutes, or until the internal temperature is at least 160 F on a food thermometer.
Serve with eggs or pancakes.
Enjoy your breakfast!
- For even fresher sausage, grind pork loin or lean pork shoulder for this recipe with a meat grinder or mince it in the food processor.
- The recipe is easily doubled, and the sausages freeze well.
- For sage flavor, use 2 teaspoons of dried rubbed sage and omit the thyme, cayenne pepper, and red pepper flakes.