Homemade Breakfast Sausage

This homemade breakfast sausage recipe is easy to make and perfect for weekends. It can also be made ahead and stored for easy meal prep!

This may be a bit of a controversial statement, but I've always been a breakfast sausage over bacon person. If I treat myself out to breakfast it's scrambled eggs, sausage, cheese, on a bagel or biscuit depending on where I go.

The other day it dawned on me- why don't I make my own? Who says to enjoy breakfast sausage, I have to go out. Not to mention, I thought it would be a fun recipe to share on the site since it doesn't take much time at all to make, calls for only a handful of ingredients, and can be made in advance so you can enjoy it throughout the week.

I created a quick video of the process above the recipe card to show you just how easy these are to make!

Recipe Overview - What to Expect

Taste & Texture

I seasoned mine with Italian herbs such as; rosemary, sage, oregano, and sweet fennel seeds. Fresh garlic also brings out a lot of flavor, and to balance it all, I mixed in a tablespoon of dark brown sugar.

Homemade breakfast sausage hits differently with fresh ingredients plus you control the salt content so you can balance the flavors out more.

Make sure to use good quality ground pork as well. I always opt for an all-natural brand like Coleman's because their animals are raised humanely and without any antibiotics or hormones.

Difficulty Level

Surprisingly, these sausage patties are so easy to make. Everything gets mixed in one bowl for easy prep and cleanup. Since they don't take much time or effort they're easy to make the morning of if you're craving some.

Preparation Process

As I stated earlier, these are great if you're meal-prepping, as they are stored nicely in an airtight container for the week. You can also freeze them after they've cooked, just make sure to let them cool before wrapping them in clingfilm and storing them in a freezer bag. When you want some sausage, simply pop them in a toaster oven or microwave to reheat.

Ingredient Checklist

• Ground pork - Like I said, make sure you use an all-natural brand of ground pork. I also suggest 80/20 for a rich blend of flavor without excess fat.
  • Substitutions: If you prefer ground poultry such as chicken or turkey, you absolutely can substitute pork with either.
• Dark brown sugar - Like all classic breakfast sausages, you need a hint of sweetness. I like brown sugar here because I feel that it is richer in flavor than granulated white sugar.
  • Substitutions: Another favorite is maple syrup. If you like maple in your sausage I suggest that as well. As far as any other syrups go, I can't speak on agave nectar or corn syrup as I have not tried either of those here. The traditional sweeteners are brown sugar or maple, and I don't see a need to change those as they are also pantry staples.
  • Tip: Don't skip on the sweetener. Breakfast sausages are known for being mildly sweet and savory.
• Garlic - I like the addition of garlic in my breakfast sausages but this is actually optional if you prefer to omit. I used fresh garlic, but if you don't have fresh garlic on hand garlic flakes or powdered garlic also works.
  • Tip: Grate the garlic first so it mixes in easily with the ground meat.
  • Tip 2: I have found that a little goes a long way with this recipe. One clove should be plenty, as you don't want to overpower the other flavors either.
• Salt - I've seen a lot of recipes that call for more than 1 teaspoon of salt. While breakfast sausage does tend to be slightly saltier, I think any more than 1 teaspoon is just too much. As I said, with this recipe, a little goes a long way because you're only working with 1 lb. of meat.
• Black pepper - You can't have salt without pepper but you also can't have sausage without a bit of spice. Make sure it's fresh cracked black pepper.
  • Substitutions: If you like a spicier breakfast sausage, you can add red pepper flakes. I've seen some have cayenne pepper but I feel that alters the flavors. Red pepper gives the added heat without the additional flavor, which you will get plenty of from the other herbs.
• Fennel seed - Growing up Italian all sausage has fennel. Its mildly sweet licorice flavor just completes the flavor profile. Make sure to grind the seeds with a mortar and pestle first.
• Oregano - If you add anything to this mixture may it be oregano. This earthy pungent herb is essential to the flavoring.
• Rosemary - I love this fragrant herb. It works beautifully with oregano and sage especially. You can taste the difference when you add it- fresh or dried.
• Sage - Aeromatic and strong, a dash is all you need but it is a must when it comes to Italian seasoning. It also pairs nicely with the sweetness of the recipe.

And there you have it! How simple is this recipe? Just a few ingredients with minor substitutions if needed and you have a delicious breakfast patty to serve alongside your breakfast or brunch spread.

Check our step-by-step video below and a printable recipe to make this over the weekend!

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If you enjoyed today’s recipe, or have any questions or suggestions, be sure to let us know in the comments below, we always love hearing from you!

Happy Cooking!

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