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Homemade Breakfast Sausage Recipe

 

This easy recipe comes together in just a few steps, using ground pork and classic seasonings.

Ingredients

  • 1 lb ground pork (or ground turkey for a leaner option)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried sage (essential for classic breakfast sausage flavor)
  • ½ teaspoon dried thyme
  • ½ teaspoon crushed red pepper flakes (optional, for spice)
  • 1 teaspoon brown sugar (adds a slight sweetness to balance the flavors)
  • ¼ teaspoon cayenne pepper (optional, for extra heat)
  • 2 tablespoons ice-cold water (helps keep the sausage juicy)

Instructions

Step-by-Step Instructions

1. Mix the Seasonings into the Meat

  • In a large mixing bowl, combine ground pork, salt, black pepper, paprika, garlic powder, onion powder, sage, thyme, red pepper flakes, brown sugar, and cayenne pepper.
  • Add 2 tablespoons of ice-cold water to help keep the sausage juicy.
  • Mix gently but thoroughly until the seasonings are evenly distributed.

2. Shape the Sausage Patties

  • Divide the mixture into 6-8 equal portions.
  • Roll each portion into a ball, then flatten it into a round patty, about ½-inch thick.

3. Cook to Perfection

  • Heat a skillet over medium heat and lightly grease it with a small amount of oil or butter.
  • Place the sausage patties in the skillet and cook for 3-4 minutes per side, or until they are deeply golden brown and fully cooked (internal temperature of 160°F/71°C).

4. Serve & Enjoy!

  • Remove from heat and let rest for 2 minutes before serving.
  • Serve with scrambled eggs, pancakes, biscuits, or breakfast sandwiches!

Notes

Pro Tips for the Best Homemade Breakfast Sausage

🔥 Don’t overmix the meat – Mix just until combined to keep the sausage tender and juicy.

🧊 Use cold water – This helps the fat stay in the meat, preventing it from drying out.

🌿 Experiment with seasonings – Add maple syrup, fennel seeds, or smoked paprika for different flavor twists.

  • Author: niold.com