Homemade Breakfast Sausage

A table-scape of breakfast with Breakfast Sausage, eggs, waffles, blueberries and orange juice.

Homemade Breakfast Sausage from ground pork and a homemade spice blend creates the most amazing tasting breakfast sausages. Far superior than anything that can be purchased in the grocery stores and so easy to make.

Course Breakfast

Cuisine American

Keyword Breakfast Sausage, Breakfast Sausage Seasoning, Homemade Breakfast Sausage

Prep Time 10

Servings sausages

Calories 155kcal

Author Heather

Ingredients

1 lb ground pork *preferably ground from pork shoulder
1 tbsp fennel seeds *see Note 1 below
1/2 tsp ground rosemary *see Note 1 below
1/2 tsp thyme
1/4 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
1/2 tsp marjoram
1/4 tsp sage
1/8 tsp crushed red pepper
1 tsp salt
1/2 tsp black pepper
pinch nutmeg *about 1/16 of a tsp

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Instructions

Add ground pork along with all the spices to a medium sized mixing bowl.
Using 2 forks or clean hands, mix until just combined.
Cover bowl with plastic wrap in the refrigerate over night.
Using a slightly heaping 1/4 cup measuring cup, scoop the meat and then flatten and form into 1/4 inch patties between two layers of plastic wrap.
Heat a cast iron frying pan over medium/high heat. Add sausages to pan leaving a little room inbetween each sausage. Cook for 3-4 mins per side. The sausages will feel firm to the touch when done.

Notes

*Please use as many organic ingredients as possible.

Recipe Notes

Note 1: When using dried fennel seeds and dried rosemary springs, grind in a small coffee grinder or a mortar and pestle. I keep a small coffee grinder that I use specifically for just fennel and rosemary.

Note 2: Freshly made Breakfast Sausage will taste best if used within 2 days of mixing of the spices and will last for 4-6 weeks in the freezer if properly stored.

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