Homemade Breakfast Sausage
You know what’s really easy to make from scratch? Breakfast sausage. The best advantage of making it yourself is that you can adjust the seasoning and use whatever kind of meat that you prefer. I really like this combination of spices, the tiny bit of garlic that adds flavor but doesn’t take over your mouth for the rest for the day, a pinch of red pepper flakes for some heat and the maple syrup rounds our all the flavors but doesn’t make the sausage too sweet. Pork has always been my first choice for sausage but just about any other ground meat will work here too.
You can even make a large batch and freeze part of it for an easy breakfast down the road or to add to other dishes, like breakfast casseroles or burritos.
Ingredients:
1 1/2 lbs ground meat (pork, beef, lamb, chicken, turkey)
1 1/2 tsp salt
ground black pepper
1 garlic clove, minced
1 teaspoon dry spices (thyme, sage, parsley, etc.)
1/2 teaspoon paprika
1/2 teaspoon ground coriander
1/4 teaspoon red pepper flakes
1 Tablespoon maple syrup (or brown sugar)
oil, for frying
Instructions:
You can use just about any ground meat that you like. I prefer using pork, but you can use beef, chicken, turkey, etc. If you want to use turkey or chicken, don’t use all breast meat, because the sausage will be too tough and dry. For the pork, I like to use pork shoulder and for beef, chuck.
Add the salt, pepper, garlic, spices and maple syrup to the ground meat and mix to combine. 
Adjust the seasoning to whatever you like. Any combination of dry herbs will work here. I really like dry thyme, parsley, ground coriander, paprika, a smudge of red pepper flakes for a bit of heat.
Shape the meat into 2 1/2 – 3 inch patties.
Sausages can cooked right away, or the formed patties can be refrigerated  for up to 24 hours. The flavors will get deeper if the sausages are chilled for those hours. You can also freeze the patties. Place them in a single layer on a baking sheet, plate or cutting board and freeze them until they are solid, at least a few hours, then place them in a airtight container or a freezer bag. You should have 12-14 sausage patties.
When cooking the sausage, heat up some oil in a skillet, add the sausages and brown them on both sides on medium heat, about 5 minutes per side. 
If you want to cook the sausages in the oven, preheat the oven to 400 degrees Fahrenheit, spritz the sausages on both sides with oil and place them on a baking sheet. Bake until golden. 
- 1½ lbs ground meat (pork, beef, lamb, chicken, turkey)
- 1½ tsp salt
- ground black pepper
- 1 garlic clove, minced
- 1 teaspoon dry spices (thyme, sage, parsley, etc.)
- ½ teaspoon paprika
- ½ teaspoon ground coriander
- ¼ teaspoon red pepper flakes
- 1 Tablespoon maple syrup (or brown sugar)
- oil, for frying
- You can use just about any ground meat that you like. I prefer using pork, but you can use beef, chicken, turkey, etc. If you want to use turkey or chicken, don't use all breast meat, because the sausage will be too tough and dry. For the pork, I like to use pork shoulder and for beef, chuck.
- Add the salt, pepper, garlic, spices and maple syrup to the ground meat and mix to combine. Shape the meat into 2½ - 3 inch patties.
- Sausages can cooked right away, or the formed patties can be refrigerated for up to 24 hours. The flavors will get deeper if the sausages are chilled for those hours. You can also freeze the patties. Place them in a single layer on a baking sheet, plate or cutting board and freeze them until they are solid, at least a few hours, then place them in a airtight container or a freezer bag. You should have 12-14 sausage patties.
- When cooking the sausage, heat up some oil in a skillet, add the sausages and brown them on both sides on medium heat, about 5 minutes per side. If you want to cook the sausages in the oven, preheat the oven to 400 degrees Fahrenheit, spritz the sausages on both sides with oil and place them on a baking sheet. Bake until golden.
18 Comments
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Svetlana
MMM! It looks so yummy! and makes me so hungry!!!
olgak7
Thank you, Svetlana.
Augustine
Can I use a store bought ground turkey? Or will it be too tough and dry? I’m excited to try this!
olgak7
You can definitely use ground turkey, Augustine, but I would recommend using dark meat, not turkey breast.
Cyella
Great idea. I alway see ground pork on sale but never buy it . Now can put the pork to a good use .
olgak7
I hope you enjoy it, Cyella.
Sweet Somethings Blog
Didn’t realize it was this easy to make! This is a great idea for using up ground meat!
olgak7
It sure is simple and convenient to have a recipe for:).
Mila
Olga, how long would you say they need in the oven? I have switched to baking bacon instead of frying, it is so much less messy. I’d like to bake a batch of sausage for a week, it will be great for breakfasts.
olgak7
It really depends on your oven and how brown you want the sausage to be. I would say about 15 minutes.
I’ve been making bacon in the oven for years too; it’s my favorite method for sure. I think it tastes so much better too and of course, not spattering grease.
Natasha (@natashaskitchen)
These sausages looks so yummy! I can eat them any part of the day 😋.
olgak7
Thanks, Natasha! Me too:).
Julia
Hi Olga, I’ve tried this recipe with both pork and beef separately and while I love the seasoning, I feel like a combo of two meats would taste more delicious and satisfying than just one type of meat. Any recommendations which meat combos would go best for a breakfast sausage? I trust your advice here haha! Thank you!
olgak7
I personally have never used beef for breakfast sausage, Julia, only pork or chicken, but you can use whichever ones you enjoy. It’s a matter of taste preference, so as long as you enjoy the flavor, it’s perfect.
linda ittner
I like to add fennel to my home made sausage. It gives it a definite flavor we enjoy.
Frances
Hello,
You mention 1 teaspoon of dried spices, mentioning thyme, sage parsley etc – do you mean 1 teaspoon of each of these spices, or one teaspoon of spice of choice?
Many thanks
olgak7
Spices are completely up to your taste preference. Some people like to heavily season their food, other people are very minimal with seasonings. You can use more or less depending on what you like. I prefer using more fresh ingredients in my cooking and use dry herbs and spices to complement the fresh ingredients. If I use fresh garlic, I don’t have to use garlic powder, because fresh garlic has so much more flavor.
You can use a spice/seasoning blend which has a combination of many herbs and spices mixed together or use separate seasonings to make your own personal blend.
Frances
Thank you kindly for your quick reply!