Breakfast Sausage Homemade: The Ultimate Guide to Making Your Own

Breakfast sausage homemade, a culinary adventure that promises to transform your mornings! Forget the pre-packaged, store-bought varieties – we’re diving headfirst into crafting our own flavorful and perfectly seasoned breakfast sausage from scratch. Have you ever wondered what makes that perfect breakfast sausage so irresistible? It’s the symphony of savory spices, the satisfyingly coarse texture, and the knowledge that you’re starting your day with something truly special.

While the exact origins of breakfast sausage are somewhat murky, its roots can be traced back to the age-old practice of preserving meat. Sausage making, in general, has been a staple for centuries, allowing people to utilize every part of the animal and create delicious, long-lasting food. Today, breakfast sausage holds a special place in our hearts (and stomachs!) as a comforting and versatile breakfast staple.

People adore breakfast sausage homemade because it offers a level of control and customization that you simply can’t find in store-bought options. You get to choose your preferred cuts of meat, experiment with different spice blends, and tailor the flavor profile to your exact liking. Plus, there’s something incredibly satisfying about knowing exactly what goes into your food. The taste is undeniably superior – fresher, more vibrant, and bursting with homemade goodness. So, are you ready to ditch the processed stuff and embark on a journey to breakfast sausage perfection? Let’s get started!

this Recipe

Ingredients:

• 2 lbs ground pork (approximately 80% lean, 20% fat)
• 2 tablespoons kosher salt
• 1 tablespoon freshly ground black pepper
• 2 teaspoons dried sage
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 1 teaspoon red pepper flakes (adjust to your spice preference)
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 cloves garlic, minced
• 1 tablespoon brown sugar (light or dark, your choice!)
• 2 tablespoons ice water (very important for texture!)
• Optional: Hog casings (for making sausage links) or parchment paper (for patties)

Preparing the Sausage Mixture

Alright, let’s get started! Making your own breakfast sausage is surprisingly easy, and the flavor is just incredible. The key is to get the spice blend just right, and to keep everything nice and cold. Trust me, it makes a difference!

1. Combine the Spices: In a medium-sized bowl, whisk together the kosher salt, black pepper, sage, thyme, marjoram, red pepper flakes, nutmeg, ginger, cloves, and brown sugar. Make sure everything is evenly distributed. This spice blend is the heart and soul of our sausage, so give it some love!
2. Prepare the Pork: Place the ground pork in a large bowl. It’s best if the pork is very cold. If it’s been sitting out for a while, pop it back in the fridge for 15-20 minutes to chill it down. Cold pork helps the fat stay emulsified, which results in a juicier sausage.
3. Add the Spices and Garlic: Sprinkle the spice mixture evenly over the ground pork. Add the minced garlic. Now, here’s where you need to be careful. We don’t want to overwork the meat, which can make it tough.
4. Gently Mix: Using your hands (or a stand mixer with the paddle attachment on low speed), gently mix the spices and garlic into the pork. Mix until everything is just combined. You should still see some distinct pieces of pork and fat. Overmixing will result in a sausage with a dense, almost rubbery texture. We’re aiming for tender and juicy!
5. Incorporate the Ice Water: This is a crucial step! The ice water helps to bind the mixture together and keeps the sausage moist during cooking. Slowly drizzle the ice water over the pork mixture while continuing to gently mix. Again, don’t overmix! Just enough to incorporate the water.
6. Test a Small Patty: Before we go any further, it’s a good idea to test the seasoning. Take a small amount of the sausage mixture (about a tablespoon) and form it into a tiny patty. Cook it in a skillet over medium heat until cooked through. Taste it and adjust the seasoning as needed. Maybe you want a little more sage, or a touch more red pepper flakes. Now’s your chance to customize it to your liking!
7. Chill the Mixture: Cover the bowl tightly with plastic wrap and refrigerate the sausage mixture for at least 2 hours, or preferably overnight. This allows the flavors to meld together and the spices to fully penetrate the pork. It also helps the sausage hold its shape better when cooking.

Making Sausage Patties

If you’re going the patty route (which is perfectly delicious and much easier than stuffing casings!), here’s how to do it:

1. Divide the Mixture: After the sausage mixture has chilled, divide it into equal portions. I usually aim for about 2-3 ounces per patty, but you can make them larger or smaller depending on your preference.
2. Shape the Patties: Gently form each portion into a patty. You can use your hands, or you can use a cookie cutter to create perfectly round patties. Don’t press too hard, just gently shape them.
3. Prepare for Cooking: Place the patties on a baking sheet lined with parchment paper. This will prevent them from sticking. You can stack them with parchment paper in between layers.
4. Cook Immediately or Freeze: You can cook the patties immediately, or you can freeze them for later. To freeze, place the baking sheet in the freezer for about an hour, or until the patties are firm. Then, transfer them to a freezer bag or container. They’ll keep in the freezer for up to 3 months.

Stuffing Sausage Links (Optional)

Okay, this is where things get a little more involved. Stuffing sausage links requires a sausage stuffer and hog casings. It’s not difficult, but it does take some practice. If you’re new to sausage making, I recommend watching a few videos online before you start.

1. Prepare the Hog Casings: Hog casings are usually sold packed in salt. Rinse them thoroughly under cold running water, both inside and out. Then, soak them in cold water for at least 30 minutes, or up to a few hours. This will make them more pliable and easier to work with.
2. Attach the Casing to the Stuffer: Slide one end of the hog casing onto the stuffing tube of your sausage stuffer. Leave a few inches of casing hanging off the end. Tie a knot in the end of the casing.
3. Load the Stuffer: Load the sausage mixture into the sausage stuffer. Make sure there are no air pockets.
4. Stuff the Sausage: Slowly crank the sausage stuffer, allowing the sausage mixture to fill the casing. Be careful not to overstuff the casing, as it can burst. Use your hands to guide the sausage mixture and ensure that the casing is evenly filled.
5. Twist the Links: Once the casing is filled, twist it to create links of your desired length. Pinch the casing at the desired length, then twist it several times in one direction. Then, pinch the next section and twist it in the opposite direction. This will create a chain of links.
6. Prick Air Pockets: Use a needle or toothpick to prick any air pockets in the sausage links. This will prevent them from bursting during cooking.
7. Chill the Links: Place the sausage links on a baking sheet lined with parchment paper and refrigerate them for at least 30 minutes before cooking. This will help them hold their shape.

Cooking the Sausage

Whether you’re cooking patties or links, the cooking process is pretty much the same.

1. Heat a Skillet: Heat a skillet over medium heat. You can use a non-stick skillet, or a cast iron skillet. If using a cast iron skillet, you may need to add a little bit of oil to prevent sticking.
2. Cook the Sausage: Place the sausage patties or links in the skillet, making sure not to overcrowd the pan. Cook for about 5-7 minutes per side, or until the sausage is cooked through and nicely browned. The internal temperature should reach 160°F (71°C). Use a meat thermometer to check for doneness.
3. Drain Excess Fat: If there’s a lot of fat rendered during cooking, you can drain it off. This will help the sausage crisp up nicely.
4. Serve and Enjoy! Serve the sausage hot, with your favorite breakfast sides. Eggs, toast, pancakes, waffles, hash browns… the possibilities are endless!

Tips for Perfect Sausage:

• Keep it Cold: I can’t stress this enough! Cold ingredients are key to a juicy and tender sausage.
• Don’t Overmix: Overmixing will result in a tough sausage. Mix just until everything is combined.
• Test the Seasoning: Always test a small patty before cooking the entire batch. This allows you to adjust the seasoning to your liking.
• Use a Meat Thermometer: A meat thermometer is the best way to ensure that the sausage is cooked through.
• Experiment with Flavors: Don’t be afraid to experiment with different spices and herbs. You can add a little bit of maple syrup for sweetness, or some smoked paprika for a smoky flavor.

Storage Instructions:

• Cooked Sausage: Cooked sausage can be stored in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.
• Uncooked Sausage Mixture: Uncooked sausage mixture can be stored in the refrigerator for up to 2 days.
• Frozen Sausage: Cooked or uncooked sausage can be frozen for up to 3 months. Thaw in the refrigerator before cooking.

Conclusion:

So there you have it! This homemade breakfast sausage recipe is truly a game-changer, and I wholeheartedly believe it’s a must-try for anyone who appreciates a delicious and satisfying breakfast. Forget those bland, pre-packaged sausages from the store; once you taste the difference that fresh, quality ingredients make, you’ll never go back. The depth of flavor, the perfect balance of savory and subtly sweet, and the satisfyingly meaty texture are simply unmatched.

But why is this recipe so special? It’s all about control. You get to choose exactly what goes into your sausage, ensuring a product free from artificial preservatives, fillers, and unwanted additives. You can tailor the spice blend to your exact preferences, creating a sausage that perfectly complements your palate. Whether you prefer a fiery kick or a more mellow and herbaceous flavor, the possibilities are endless. Plus, the process itself is incredibly rewarding. There’s something deeply satisfying about creating something so delicious from scratch, knowing exactly where every ingredient came from.

And the versatility! Oh, the versatility! While these breakfast sausages are absolutely divine served simply alongside scrambled eggs and toast for a classic breakfast, don’t limit yourself. Crumble them into a breakfast burrito for an extra protein boost, slice them and add them to a frittata for a hearty brunch, or use them as a flavorful topping for homemade pizza. For a fun twist, try forming the sausage into patties and grilling them for a delicious and unexpected burger topping. You can even use the sausage meat to stuff bell peppers or create a savory filling for dumplings.

Looking for variations? Consider adding a touch of maple syrup for a sweeter sausage, or a pinch of red pepper flakes for a spicy kick. For a more Mediterranean flavor, incorporate sun-dried tomatoes, oregano, and feta cheese. If you’re feeling adventurous, try adding a splash of bourbon or whiskey to the mixture for a unique and smoky flavor profile. And for those watching their sodium intake, you can easily reduce the amount of salt without sacrificing flavor. Just be sure to adjust the other spices accordingly.

I truly believe that this breakfast sausage homemade recipe will become a staple in your kitchen. It’s a simple, satisfying, and incredibly versatile way to elevate your breakfast game and impress your family and friends. The aroma alone, as the sausage sizzles in the pan, is enough to make anyone’s mouth water.

So, what are you waiting for? Gather your ingredients, roll up your sleeves, and get ready to experience the joy of homemade breakfast sausage. I’m confident that you’ll be amazed by the results. And most importantly, don’t be afraid to experiment and make it your own!

I’m so excited for you to try this recipe! Once you do, please come back and share your experience in the comments below. I’d love to hear about your variations, your favorite serving suggestions, and any tips or tricks you discover along the way. Happy cooking! Let me know how your homemade breakfast sausage turns out!