Homemade Breakfast Sausage

Homemade Breakfast Sausage

These breakfast sausage are so flavorful. The nice thing about making your own sausage, is knowing all the ingredients that go into them. You can adjust seasonings to suit your taste.

Making sausage does not have to be hard. I grew up in a family that had a sausage stuffer. So making sausage seems pretty normal to me. But if you never made sausage, you really should give it a go.

I have a home movie, from before I was born, of my parents making Polish sausage. They were grinding the meat, seasoning it, prepping the casings and getting the meat into the casings. They made it look easy.

But if you make sausage without the casings, like these little breakfast sausages, the process is pretty simple. You don’t need any special equipment, either.

I often make patties, but if you want links, just take the prepared mix, roll it out into tube shapes, wrap in plastic wrap and chill. Then just slice to the length you want. You can use ground pork, turkey, beef, chicken or any combo you like. I even splurged once, and used ground duck.

Homemade Breakfast Sausage

2½ lbs. ground pork or turkey (leave on a little fat)
1 T. dried sage
2 t. salt
2 t. pepper
1 t. dried marjoram
½ t. dried thyme
¼ t. allspice
¼ t. nutmeg
¼ t. dry mustard
⅛ t. cloves
pinch of cayenne pepper
⅓ c. warm water

Mix herbs and spices with water and let stand 10 minutes. Add the water and spice mixture to the meat and blend thoroughly. Form into patties, and chill, or cook immediately.* Patties can be fried or baked. This sausage can also be frozen for later use. Makes almost 3 pounds.


* I have made my own brown and serve by cooking the sausage, over low heat in a large skillet. I add a little water and cover the pan, so they cook, but don’t brown. Cool and then freeze. When I want to have a few, I grab them out of the freezer and just brown in a skillet over medium-low heat.

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