Homemade Breakfast Sausage
This homemade breakfast sausage is quick and convenient to make. The flavor is pure and flavorful, with no fillers or chemical additives.
Shape the sausage in a patty, top it with egg and cheese, and layer it between English Muffins halves for a show-stopping homemade breakfast sandwich. Or, instead, brown the sausage and add scrambled eggs, onion, and peppers for amazing, flavorful Garden Breakfast Burritos. And yet another option is to stuff it into mushrooms for Sausage Stuffed Mushrooms (shown in the image below) for an appetizer that your guests will be talking about.
This recipe came about because our local provider of breakfast sausage stopped making uncooked sausage. I grew up with this sausage with pure ingredients and it was my go-to for decades. Now the only options in the stores are precooked links and patties that are filled with additives and chemicals.
The raw sausage that is available in the meats and frozen section have so many ingredients that it makes my head spin. Thus this recipe. I had found the ingredients on a website and went from there. I’m so relieved to have this recipe back in our freezer. It’s the best if you love good ol’ breakfast sausage with real ingredients.
Homemade Breakfast Sausage
- 1 pound ground pork sausage
- 1 ts kosher salt
- ¾ ts black pepper freshly ground
- ⅔ tsp dried sage or 2 tsp fresh sage finely chopped
- ⅔ tsp dried thyme or 2 tsp fresh thyme leaves chopped
- ⅛ tsp dried ground rosemary or ½ tsp fresh rosemary finely chopped
- ⅛ tsp nutmeg
- ⅛ tsp cayenne pepper
- 1 tsp light brown sugar optional
- In a small bowl, combine the spices. Mix well.1 ts kosher salt, ¾ ts black pepper, ⅔ tsp dried sage, ⅔ tsp dried thyme, ⅛ tsp dried ground rosemary, ⅛ tsp nutmeg, ⅛ tsp cayenne pepper, 1 tsp light brown sugar
- In a large bowl, add the ground pork. Flatten gently with your hand. Pour the spice mix evenly over the pork. Using the pincher method, gently pinch the spices into the pork, turning the bowl as you work. Ensure the spices are evenly mixed into the pork.1 pound ground pork sausage
- Wrap the pork tightly in plastic wrap and refrigerate for six hours or overnight to allow the flavors to build in the pork.
- Once the breakfast sausage has rested in the refrigerator, you can freeze it in bulk, make it into patties and freeze it, or use it in your favorite recipes.
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