Homemade pork breakfast sausage
Have you ever wanted to make your own breakfast sausage? You really should give it a try. Homemade breakfast sausage is amazing. You can adjust the seasonings to just your liking and you know exactly what is going in your sausage.
We make our own sausage often and Rod is the sausage maker in our house. When he makes breakfast sausage, he makes 30 pounds at a time. The last time he made sausage, I decide to give it a try on a much smaller scale: Just 1 pound of sausage.
Rod was skeptical. I was entering his territory and could I possibly get it right? He’s master sausage maker, but his sausage is never the same twice. He has finally started writing down meticulous notes, but he can never leave a good thing alone.
He always has to tweak something. And I must admit, his tweaks always make a good sausage. I wonder if he will ever reach a point when he says, “That’s it! That is the absolute best sausage!”
While I am waiting for that perfect sausage from Rod, I think I may have just given him some competition with my version! Of course, I had to ask him for advice as to what to add!
We grind our own meat, but ground pork can easily be bought in your meat department. Once you have your meat, it’s just a matter of mixing in the seasoning and then cooking it all up.
If you can take the time, it is best to mix everything and the let the sausage mixture develop the flavors in the fridge. This sausage can also be made and then frozen which helps save oodles of time when things get busy.
- 1 pound ground pork
- 3/4 teaspoon ground sage
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon red pepper flakes
- 1 1/2 teaspoons brown sugar
- 1/4 teaspoon garlic powder
- Mix all ingredients together in a mixing bowl.
Form into 8 patties.
Cook in a fry pan until sausage is cooked all the way through.
The sausage can be eaten right away, but it is better if you can let the flavors develop. Cover bowl of mixed sausage and refrigerate for at least one hour.
To freeze: Mix all ingredients together. Place in a freezer zip top bag or wrap in butcher paper. Label and freeze.
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