Homemade Pork Breakfast Sausage

By Diana Rattray

Updated 09/15/18

Homemade pork breakfast sausage

The Spruce

 

Ratings (140)
  • Total: 15 mins
  • Prep: 5 mins
  • Cook: 10 mins
  • Yield: Makes 8 Servings
Nutritional Guidelines (per serving)
138 Calories
8g Fat
1g Carbs
15g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Homemade pork breakfast sausage ingredients
The Spruce

Ingredients

  • 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

Steps to Make It

In a bowl, combine all ingredients and mix with your hands until well blended.

Combine all pork sausage ingredients
The Spruce

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.

Shape sausage patties and fry
The Spruce

Serve with eggs or pancakes.

Finished breakfast sausage patties

Enjoy your breakfast!

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.

The recipe is easily doubled, and the sausages freeze well.