I make Easy Homemade Breakfast Sausage from plain ground pork and a handful of spices like sage, brown sugar, cracked black pepper and crushed red pepper, a simple approach that lets you personalize patties or sandwiches.

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I love turning plain ground pork into something that wakes up the whole kitchen. I keep the approach stupid simple, letting dried sage do the talking, then taste as I go because tiny changes make it feel new.

This ended up in my messy folder labeled Sausage Recipes Ground Pork and it keeps showing up on slow weekend menus. It’s one of those Easy Homemade Breakfast Sausage ideas that smells wrong to the world while cooking and right once you bite it.

Try it once and you will start messing with it every morning.

Ingredients

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Ground pork gives rich protein and fat, juicy flavor, not super lean.
Brown sugar adds mild caramel sweetness, balances spices, a little sticky.
Dried sage brings earthy, savory warmth, classic sausage note, slightly bitter.
Salt boosts flavor, preserves, too much will mask other spices though.
Black pepper adds sharp, piney heat and extra bite, wakes everything up.
Crushed red pepper brings flicks of heat, lively but not overpowering.
Thyme gives subtle herbal depth, pairs well with sage and pork flavors.
A pinch of nutmeg adds warm, nutty complexity, like Italian sausage hints.

Ingredient Quantities

1 lb ground pork

1 tsp kosher salt or 3/4 tsp table salt

1/2 tsp freshly ground black pepper

1 tbsp packed light brown sugar

1 tsp dried sage crushed

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp crushed red pepper flakes

1/4 tsp dried thyme

1/8 tsp ground nutmeg optional

How to Make this

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1. Put 1 lb ground pork in a large bowl then add 1 tsp kosher salt (or 3/4 tsp table salt), 1/2 tsp freshly ground black pepper, 1 tbsp packed light brown sugar, 1 tsp dried sage (crushed), 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp crushed red pepper flakes, 1/4 tsp dried thyme and 1/8 tsp ground nutmeg if using.

2. Mix with your hands until the spices are evenly distributed, but dont overwork the meat or it will get dense; if the mix seems dry add 1 tablespoon cold water to help things bind.

3. Cover and chill the mixture in the fridge for 30 minutes to an hour so flavors meld and the meat firms up, overnight is fine if you want.

4. Divide the meat into about eight 2 ounce portions (or make 4 larger patties if you prefer) and shape gently into rounds about 3 inches across, make a small dimple in the center of each so they dont puff while cooking.

5. Heat a skillet over medium heat and add a little oil or butter if your pork is very lean, place patties in the pan without crowding and cook undisturbed 3 to 5 minutes until nicely browned.

6. Flip once and cook another 3 to 5 minutes until the other side is browned and the internal temperature reaches 160 F on an instant read thermometer; dont press the patties while cooking or you’ll squeeze out the juices.

7. Transfer to a plate and let rest 2 to 3 minutes so juices redistribute; this keeps them juicy and not dry.

8. Serve warm on biscuits or bread for a great breakfast sandwich, or with eggs and maple syrup if you like sweet-savory contrast.

9. To store freeze: freeze patties on a baking sheet until firm, then transfer to a sealed bag or container and keep up to 3 months; reheat from frozen in a skillet over medium low, flipping often, or bake at 350 F until heated through.

10. Quick tips: taste a tiny bit of raw seasoned pork is unsafe, so make a small test patty and cook it to check seasoning before shaping all if youre unsure; dont skip the chill step if you want neat patties, and adjust brown sugar or red pepper to your sweet vs spicy preference.

Equipment Needed

1. Large mixing bowl, big enough to mix 1 lb pork by hand
2. Measuring spoons for salt, spices and sugar
3. Kitchen scale or measuring cups to portion the meat and make 2 oz patties
4. Clean hands or disposable gloves for mixing and shaping, plus a small bowl of cold water to wet your palms if needed
5. Plastic wrap or an airtight container to chill the mixture in the fridge
6. Skillet, like cast-iron or nonstick, for browning the patties
7. Spatula or tongs to flip the patties without squishing them
8. Instant-read thermometer to check they reach 160 F
9. Baking sheet and parchment or wax paper to freeze patties individually before bagging

FAQ

Q: Can I use a different meat or leaner pork? A: Yes, but its best if the mix has about 18 to 22% fat for juicy sausage. If you only have lean pork add 1 to 2 tablespoons of oil or some bacon or pork fat, otherwise the sausage will be dry.

Q: How should I cook it and how do I know when it's done? A: Cook ground sausage in a skillet over medium heat until browned, or form patties and grill. Use a meat thermometer, internal temp should reach 160°F. No thermometer, cut a piece open, it should be no longer pink and juices run clear.

Q: Can I make links with this recipe or do I need casings? A: You can make links if you buy natural or collagen casings and use a stuffer or a funnel, but its totally fine to shape into patties or crumble and cook without casings. Links take a little practice so don't expect perfect ones first try.

Q: How long can I store or freeze the seasoned sausage? A: In the fridge use within 1 to 2 days. For longer keep it in the freezer up to 3 months, tightly wrapped or in a vacuum bag. Thaw in the fridge overnight before cooking.

Q: Can I change the spices or make it spicier, what does the brown sugar do? A: Absolutely, adjust the red pepper flakes or add cayenne for heat. Brown sugar helps balance flavors and aids browning, but you can cut or skip it if you prefer less sweet.

Q: Is the nutmeg necessary? A: No, its optional. A tiny pinch gives a warm, rounded note that lots of breakfast sausages have, but dont over do it or it will become noticeable and weird.

Homemade Sausage Recipe Substitutions and Variations

Ground pork: swap for ground turkey or ground chicken (leaner, add a tablespoon oil or a bit of pork fat), 80/20 ground beef for more richness, or plant based crumbles if you want a vegetarian version.
1 tbsp packed light brown sugar: use dark brown sugar 1:1, or 1 tbsp maple syrup or honey (liquid will add moisture so use a touch less if worried), or 1 tbsp white sugar plus a scant 1/8 tsp molasses.
1 tsp dried sage: use 1 tbsp fresh chopped sage (dried is about 3x stronger), or 1 tsp poultry seasoning, or just omit if you don’t like the sagey taste.
1/4 tsp crushed red pepper flakes: substitute 1/8 tsp cayenne pepper (hotter so start small), or 1/4 tsp hot smoked paprika for flavor without as much heat, or 1/4 tsp chili powder for a milder, different spice profile.

Pro Tips

– Get a real sear: heat a heavy skillet (cast iron is best) until it’s hot and the oil just shimmers, pat the patties dry with paper towel first so they brown instead of steam, and dont press them while cooking or you’ll lose the juices.

– Chill and shape smart: cold meat holds together better, so rest patties in the fridge at least 30 minutes if you can. Make the little dimple in the center and keep patties evenly sized so they cook at the same rate.

– Taste before you bulk shape: cook a tiny test patty to check seasoning. If it reads too sweet or too spicy, adjust the brown sugar or red pepper before shaping them all, and if the mix feels dry add a tablespoon cold water or a teaspoon of neutral oil.

– Freeze and reheat like a pro: freeze patties flat on a tray until firm then bag them, that way they wont stick. To reheat from frozen, warm gently in a skillet over medium-low flipping often until heated through, then turn up the heat for a minute on each side to recrisp the exterior.

Homemade Sausage Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

Servings

servings

Calories

329

kcal

Equipment: 1. Large mixing bowl, big enough to mix 1 lb pork by hand
2. Measuring spoons for salt, spices and sugar
3. Kitchen scale or measuring cups to portion the meat and make 2 oz patties
4. Clean hands or disposable gloves for mixing and shaping, plus a small bowl of cold water to wet your palms if needed
5. Plastic wrap or an airtight container to chill the mixture in the fridge
6. Skillet, like cast-iron or nonstick, for browning the patties
7. Spatula or tongs to flip the patties without squishing them
8. Instant-read thermometer to check they reach 160 F
9. Baking sheet and parchment or wax paper to freeze patties individually before bagging

Ingredients

1 lb ground pork
1 tsp kosher salt or 3/4 tsp table salt
1/2 tsp freshly ground black pepper
1 tbsp packed light brown sugar
1 tsp dried sage crushed
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried thyme
1/8 tsp ground nutmeg optional

Directions

Put 1 lb ground pork in a large bowl then add 1 tsp kosher salt (or 3/4 tsp table salt), 1/2 tsp freshly ground black pepper, 1 tbsp packed light brown sugar, 1 tsp dried sage (crushed), 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp crushed red pepper flakes, 1/4 tsp dried thyme and 1/8 tsp ground nutmeg if using.
Mix with your hands until the spices are evenly distributed, but dont overwork the meat or it will get dense; if the mix seems dry add 1 tablespoon cold water to help things bind.
Cover and chill the mixture in the fridge for 30 minutes to an hour so flavors meld and the meat firms up, overnight is fine if you want.
Divide the meat into about eight 2 ounce portions (or make 4 larger patties if you prefer) and shape gently into rounds about 3 inches across, make a small dimple in the center of each so they dont puff while cooking.
Heat a skillet over medium heat and add a little oil or butter if your pork is very lean, place patties in the pan without crowding and cook undisturbed 3 to 5 minutes until nicely browned.
Flip once and cook another 3 to 5 minutes until the other side is browned and the internal temperature reaches 160 F on an instant read thermometer; dont press the patties while cooking or you’ll squeeze out the juices.
Transfer to a plate and let rest 2 to 3 minutes so juices redistribute; this keeps them juicy and not dry.
Serve warm on biscuits or bread for a great breakfast sandwich, or with eggs and maple syrup if you like sweet-savory contrast.
To store freeze: freeze patties on a baking sheet until firm, then transfer to a sealed bag or container and keep up to 3 months; reheat from frozen in a skillet over medium low, flipping often, or bake at 350 F until heated through.
Quick tips: taste a tiny bit of raw seasoned pork is unsafe, so make a small test patty and cook it to check seasoning before shaping all if youre unsure; dont skip the chill step if you want neat patties, and adjust brown sugar or red pepper to your sweet vs spicy preference.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.