Homemade Breakfast Sausage
Making your own Homemade Breakfast Sausage is so much easier than you might think and has so much flavor! It only takes a few minutes to make and doesn’t require any special equipment!
A TASTY HOMEMADE BREAKFAST TREAT
Hands down, this Homemade Breakfast Sausage is so much better than anything that you will find at any grocery store. With fresh flavors from the herbs, it is not overpowering but just right. Plus you can serve this with any of your favorite breakfast dishes. It’s also great crumbled up and browned to make your own sausage gravy too! Yum!! If you want to try your hand at making your own flavored sausage then you really must try this Homemade Breakfast Sausage recipe!
Best breakfast sausage I’ve ever had! So easy to make. I’m hooked!
– Melissa
FREQUENTLY ASKED QUESTIONS:
Marinating the meat with the herbs lets the herbs become more absorbed into the mixture giving it more flavor. However, this step can be skipped if you are in a hurry and/or totally forgot to make it ahead of time. The herb flavor won’t be as strong but it will still have amazing flavor!
Since I use crushed red pepper flakes in this, there is a very slight heat. It really isn’t much because I have acid reflux and just can’t do much anymore. But you can absolutely omit this ingredient if you are super sensitive to any spice.
If you crave spice then you can add more crushed red pepper flakes or you can add some chipotle powder or cayenne pepper as well. This will give you heat while giving you some additional flavor.
Depending on the size, this will make 12 patties. You can go larger or smaller depending on your preference. Cooking times will vary.
Yes but you cannot use the same amounts. Dried herbs are far more potent than fresh. You will want to add about 1/2 teaspoon of dried herbs for every tablespoon of fresh.
These can be stored in the refrigerator in an airtight container where they will keep for up to 3 days. They can also be frozen. I like to wrap in plastic wrap and then place in a freezer bag or container and they will keep for up to 3 months. To defrost, place in the refrigerator overnight until thawed or you can reheat in the microwave/skillet/air fryer until heated through.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- ground pork – look for ground pork with a bit of fat in it. You don’t want it too lean or the pork will be dry and come out tough.
- garlic – use the fresh stuff instead of jarred. If you are going through all the trouble of making homemade sausage, use ingredients that are really going to give you the most bang for your buck. Nothing against the jarred kind but they just aren’t going to give you that fresh garlicky flavor we want here.
- light brown sugar – I know this seems a bit strange but you won’t taste a strong sweetness at all – it just balances out the other flavors. You can certainly skip it if you prefer.
- fresh sage and fresh thyme – you can use fried herbs but I highly, highly recommend fresh. See my Frequently Asked Question section above for more details on using dried herbs.
- salt and pepper – I think salt and pepper is always subjective to taste buds. Some people can never get enough salt in sausage and some people think any salt is too much. All I usually say is, if you know you are someone who tends to find things salty or you’re watching your sodium then add less. You can always season with more after you’ve cooked it.
- crushed red pepper flakes – this is optional. I don’t think it adds a bunch of spiciness at all.
- poultry seasoning – seems like an odd ingredient I know but it really works here. I have tested this recipe so many times throughout the last 25 years and we all much prefer the flavor when I’ve added the poultry seasoning.
- smoked paprika – you can use regular paprika but we liked the gentle smoky flavor this added.
HOW TO MAKE HOMEMADE BREAKFAST SAUSAGE:
Place the ground pork, garlic, brown sugar, sage, thyme, salt, pepper, pepper flakes, poultry seasoning, and paprika in a large bowl.
Mix until combined. Cover with plastic wrap and place in the fridge for at least one hour. Overnight is best if you have the time.
Portion the sausage into 12 equal pieces and form into patties.
Place a large skillet over medium heat. Brown the sausage on each side for about 4-5 minutes until an internal temperature reaches 165°F. Serve immediately.
CRAVING MORE RECIPES?
- Breakfast Crescent Rolls
- Sausage, Egg and Cheese Biscuit Casserole
- Sausage, Egg and Cheese Breakfast Sliders
- Pancake Sausage Muffins
- Breakfast Egg Muffins
- Country Ham with Red Eye Gravy
- Egg McMuffins {McDonald’s Copycat Recipe}
Originally published: September 2022
Updated and republished: March 2025
Homemade Breakfast Sausage (+Video)
Ingredients
- 1 ½ pounds ground pork
- 4 cloves garlic, minced
- 1 Tablespoon packed light brown sugar (optional)
- 1 Tablespoon finely chopped fresh sage (see my notes below if using dried herbs)
- 1 Tablespoon finely chopped fresh thyme
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon poultry seasoning
- ½ teaspoon smoked paprika
Instructions
- Place 1 ½ pounds ground pork, 4 cloves garlic, minced, 1 Tablespoon packed light brown sugar, 1 Tablespoon finely chopped fresh sage, 1 Tablespoon finely chopped fresh thyme, 1 ½ teaspoons kosher salt, 1 teaspoon black pepper, ½ teaspoon crushed red pepper flakes, ½ teaspoon poultry seasoning and ½ teaspoon smoked paprika in a large bowl.
- Mix until combined. Cover with plastic wrap and place in the fridge for at least one hour. Overnight is best if you have the time.
- Portion the sausage into 12 equal pieces and form into patties.
- Place a large skillet over medium heat. Brown the sausage on each side for about 4-5 minutes until an internal temperature reaches 165°F. Serve immediately.
Video
Notes
- This recipe can easily be doubled if you’d like.
- Most grocery stores do not label ground pork like they do ground beef. There usually is only one kind in major grocery stores and it is 15% fat. Unless you shop at an actual butchers, just go with what you can find.
- Brown sugar is optional. This makes it taste more like a breakfast sausage (like a maple sausage) but you can certainly leave it out if you don’t like any sweetness in your sausage.
- We like to at least marinate for 1 hour, you can skip this if you are in a hurry.
- DO NOT USE THE SAME AMOUNTS OF DRIEDS HERBS AS FRESH. I mention it in the post and here in the recipe card. If you use the same amount of dried herbs as fresh it will be too strong of a a flavor. See my FAQ (frequently asked question) section above on how to properly substitute as dried herbs are more potent than fresh.
- These can be frozen, see above on how to do that.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
This is my go to breakfast sausage recipe. I use it in my sausage gravy, and I wouldn’t change a thing!
I’m excited to try this recipe! For storing leftover, should I freeze them after cooking them or before cooking them? Also, do you think I can use herbes de provence instead of poultry seasoning, which seems to have fairly similar ingredients?
Fiona, you can freeze them before after. Whatever is more convenient for you & your purposes. As for the herbs de Provence, I have never tried it & unless I’ve personally tested it, I just don’t like to guess because I would never want anyone to waste ingredients on things I haven’t tried & tested myself 🙂
Omg! This is my first time making a breakfast sausage and this one is definitely what I’m gonna be using for the next time I make it again! So flavorful!
Hello,
I plan on making a larger batch by grinding up a whole pork butt. Do you feel I could multiply your ingredient list based on the weight of meat I have? I’m estimating around 7lbs. Also, I’ll be using dried herbs so it looks like your recommendation is cut the amount in half if using dried? Thanks!
Hey Mike, I think that should work. You can always take a small amount and fry it up to make sure you got the seasonings how you like. 🙂
update on my original post. I didnt see where it said 1/2 tsp of dried herbs in place of the fresh herbs. I went by the usual 1 tsp dried for every tablespoon of fresh. I apologize. I will make again and give a more accurate review.
I followed the exact recipe. It was good but too much herbs and salt for me. If I make again, I will definitely cut back on the thyme, salt and poultry seasoning
Hello!
I am so excited to try this recipe. Can you tell me what brand of poultry seasoning you use for this recipe? I noticed that different brands have different ingredients and I would like to make it as close to your recipe as possible.
Thank you!
I actually use a couple of different. It usually just depends on what I get on sale 🙂 But I currently have Penzy’s and McCormick’s in my pantry right now and both are good!
Best breakfast sausage I’ve ever made and I’ve tried plenty.
I did change a few things, and I used dried herbs but left out the thyme. It was absolutely perfect.
Great recipe! It was very good.
Hi,
We are going to be using pure pork. (A young pig that my husband processed).
My question is:
Do we need to add any fat to the pork?
Thanks
Tammy
What is the difference between pure pork and the ground pork at the grocery store (in terms of fat). I’m assuming a young pig doesn’t have much fat – is that right? I’m sorry, I don’t know a lot about the difference. If there isn’t any fat then I would say yes, add a little bit for flavor but because pork is generally pretty lean anyways, I think you wouldn’t have to add much. Generally the pork at the grocery store is 85/15 (some may have a little less and some more but that’s what I generally see). I’m so curious how this will turn out, please come back if you try it! I’d love some fresh pork – ha!
Best breakfast sausage I’ve ever had! So easy to make. I’m hooked!
sounds awesome. can’t wait to make it. thanks
So so good!! Thanks so much for this recipe. Made it this weekend and let’s just say, everyone wants it again next weekend! Thanks so much for sharing your recipe and your pictures are so helpful. Appreciate all your time & effort!
Ohhh no – dried seasoning is WAY stronger than fresh. I actually have that in the notes above. That would definitely be overpowering for sure!
Not sure why I never thought to make my own. We love breakfast sausage so I’m going to try this for sure. What are your thoughts on adding liquid smoke?
Excellent recipe that I have used multiple times. So fresh and delicious! I shared these patties with my chef friends and they were very impressed 🙂 I never knew homemade pork/sausage patties were so easy to make. I do like to marinate them for at least an hour. They freeze well too. Thank you for this simply delicious recipe.
Simply delicious with a freshly seasoned flavor that the processed store bought sausages patties cannot compare to. I do use a favorite low sodium (Montreal flavored) poultry seasoning mix and do not add extra salt. I love making these and then I freeze some for my quick morning protein needs. LOVE the recipe…Thank you!
I didn’t know there was a Montreal poultry seasoning! Interesting – I’ll have to look for that! Thanks so much Marfie!
Sounds great! Could I freeze for later use? Thanks!
Yep! I mention how to do that in the FAQ above 🙂
Can this be made with ground turkey using the same amount of spices?
I don’t see why not!
Very good. I also added liquid smoke. What fat percentage do you use for the pork?
Glad it turned out well for you! Most major grocery stores only carry one type of ground pork which is 15% pork fat. Unless you go to a specialty market or butchers, you generally don’t find any other kind. And most major grocery stores don’t even tell you how much fat is in their pork. They just don’t do it like ground beef that we’re used to. So I go with whatever my grocery store carries and the industry standard for that is 15%. Hope that helps! 🙂
If I don’t have fresh sage and thyme what would be the equivalent in dried or ground?
Hey Darlene! I answer all that up in the FAQ 🙂 Dried herbs are more potent than fresh.
Looks Fantastic. Now, if only I can find ground pork. Seams like non of the grocery stores have it in their meat department.
I guess that is one advantage to living in Virginia. No shortage of pork here in pig country! Lol
This was absolutely FABULOUS!! I’m not sure I can ever buy sausage again – this has spoiled me!