Why you’ll love this easy pork sausage recipe
- The old-fashioned breakfast sausage seasoning is made from 6 common spices and you can add some red pepper flakes if you want to make it a spicy sausage.
- These breakfast sausage patties are super-fast to make! They’re ready from scratch in about 15-minutes.
- It has that classic country breakfast sausage flavor without any added MSG or sugar so it’s a great recipe for anyone with dietary restrictions (gluten-free, keto, whole30, paleo).
Related ->> Check out this post with 10 Easy DIY Spice Blends
this recipe
What other’s are saying about it
This recipe has great flavor and is so easy to mix up!! It’s great for breakfast for two as patties. I like to fry it up as crumbles in five pound batches and freeze it in one pound containers. Then it’s perfect to add to an egg bake at the holidays or a lazy Saturday, or toss it into a batch of biscuits with shredded cheese. So yummy!! Thanks!!!
Jan
How to make breakfast sausage (step-by-step)
Breakfast sausage seasoning ingredient notes
Exact measurements – It’s important to use the exact measurements noted in the recipe for the seasoning. It’s a fine line to walk when seasoning sausage and it can be over-seasoned easily.
Try it first – Before you adjust any seasonings to suit your taste, try the recipe as written first. You may desire more or less garlic, oregano, or other. But it’s easier to adjust after tasting the cooked sausage.
Spicy option – If you like spicy sausage, you can add in some red pepper flakes or cayenne pepper.
Sweet option – If you like a sweet breakfast sausage, you can add in a little sugar or maple syrup.
Paprika – The paprika is optional, but I like the color it adds to the sausage. You can also use smoked paprika for a smoky flavor.
Tips from an expert home chef
- This recipe works great for pork sausage, but you can use it with ground beef, ground chicken, ground turkey (or a mixture of ground meats).
- It’s a freezer friendly recipe. You can prep the sausage with the seasoning mixture and freeze it to cook later. Either keep it as bulk sausage or form it into patties before freezing for speedy cooking after you defrost it!
- The patties can also be cooked and then frozen for 6 months. We recommend freezing the sausage in the portions you’ll want to eat.
- If you’re doing some meal prep, simply cook the sausage over the weekend to use for breakfast or other meals during the week. Store in an airtight container for up to one week in the fridge.
Breakfast casseroles with homemade sausage to try
- Loaded Whole30 Breakfast Casserole
- Keto Breakfast Casserole
- Breakfast Burrito Casserole
- Sausage Parsnip Breakfast Casserole
We hope you love this recipe as much as we do!
Don’t forget to leave a quick star rating and review below, we read every comment and truly appreciate your feedback. Also, be sure to browse the rest of our delicious breakfast recipes to find some other favorites too!
4.31 from 325 ratings
Get the Recipe:
Homemade (15-Minute!) Breakfast Sausage Recipe
Prep: 5 minutes mins
Cook: 10 minutes mins
Total: 15 minutes mins
Servings: 6 Patties
This country breakfast sausage recipe with homemade seasoning (no MSG!) is an absolute game changer and our favorite way to start the day. Ready from scratch in only 15-minutes!
Print RecipePin RecipeLeave a Review
Ingredients
- 1 lb ground pork
- 1.5 tsp ground sage
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp paprika, (optional)
Instructions
Place the ground pork in a medium sized bowl.
Mix the seasonings together in a separate bowl or ramekin.
Pour the seasonings in with the pork and mix it together well with your hands. Make sure the seasonings are evenly incorporated throughout the pork but don't overmix.
Shape the sausage into 4-6 patties.
Heat a pan over medium heat. Once the pan is hot, add in the sausage to cook.
Cook about 5 minutes per side, until the sausage is cooked through the center.
Serve and enjoy.
Last Step:
Please leave a star rating and comment to let us know how you liked this recipe! Your ratings and reviews help our business grow, so we can continue to provide free healthy and delicious recipes for you.
Notes
Nutrition facts are an estimate provided for those following a Ketogenic or low-carb diet. See our full nutrition information disclosurehere.
Calories: 303kcal, Carbohydrates: 1g, Protein: 19g, Fat: 24g, Saturated Fat: 9g, Fiber: 1g
Course: Breakfast
Author: Justin Winn
Cuisine: American
Did you make this recipe?Tag @realsimplegood with hashtag #realsimplegood on Instagram. We love to see what you make!
36.2K Shares
Breakfast Freezer Friendly Meal Prep Most Popular Quick + Easy Recipes
posted by Justin Winn on October 12, 2019 (last updated Apr 10, 2023)
62 comments Leave a comment »
« Previous PostEasiest Ever Slow Cooker Pulled Pork (Keto + Whole30)
Next Post »5 Tips: Getting Support When You Transition to Healthy Eating
62 comments on “Homemade (15-Minute!) Breakfast Sausage Recipe”
Leave a comment »
-
Kelley — Reply
The best breakfast sausage I have ever made. Well…it’s really the only breakfast sausage I’ve ever made and we loved it! Over time I’ve increased the amount of paprika I’ve used and def love the cayenne in ours. Hands down easy, affordable and just darn tasty!
-
Rhonda Porterfield — Reply
Delicious and my family loved it. A recipe I will keep. Saved me money making this at home.
-
Justin Winn — Reply
Happy to hear that Rhonda! Thanks for coming back to leave a review, we appreciate it 🙂
-
-
Anonymous — Reply
Great! Exactly what I was looking for! Just a tad salty for me, so I will use less salt when I make it again. Thank you’
-
Justin Winn — Reply
You’re welcome, glad you enjoyed the recipe!
-
-
Anonymous — Reply
Thank you! Exactly what I was looking for. Making lasagna and wanted an american style breakfast tupe sausage., but with real and healthy ingredients
-
Willie Bare — Reply
Great recipe and like mom used to make. Using beef as my niece cannot eat pork. Good for diabetics as fat can be controlled.
-
Jessica Rupe — Reply
Fantastic recipe! Loved the peppery bite. Due to religious reasons I used ground turkey instead of the pork. Still turned out delicious. Thinking maybe next time I’ll make it using ground beef. Tip: Poultry seasoning is a good substitute for ground sage if you don’t have it on hand. Use 1 teaspoon of the poultry seasoning instead of 1 1/2 teaspoons of ground sage, as poultry seasoning has other seasonings in it (marjoram, thyme, nutmeg).
-
valerie lee — Reply
i would like to try this and was wondering, can i use a little bacon fat to the mix. someone mentioned a little dry.
-
Justin Winn — Reply
If you need more fat, yes you can add bacon fat.
-
-
Jacque Brandau — Reply
We now have ground pork from our own hogs and were wanting to make our own pork sausage patties. Your recipe looks great so we will give it a try and then pressure can the patties for future meals instead of freezing. Blessings and Thank you!
-
Justin Winn — Reply
You’re very welcome, enjoy!
-
-
Polo Cash — Reply
I like fennel seed and thyme in mine.
-
Joy Marie Rivera — Reply
I love getting your recipes. They are easy to follow and I don’t have to search high and low for ingredients; they are common and can be found easily.
-
Justin Winn — Reply
Thanks Joy! We try and make our recipes as approachable and easy as possible. We appreciate you coming over to leave a rating and review 🙂
-
-
Kevin Spjut — Reply
Amazing With Wild Boar!
I made this recipe using 1lb ground wild boar. I added about 1 thick slice of fatty bacon, chopped into about 1/8” dice (as the ground boar has a tendency to be a little dry). I also modified the recipe slightly with the addition of about 1/4tsp or so of red pepper flakes (add to taste) and about a scant tablespoon of maple syrup. The result was OUTSTANDING!
This is a simple yet delicious recipe for amazing breakfast sausage! Yes the maple syrup kind of defeats the low carb idea for this recipe, but it sure expands the flavor when you include the red pepper flakes to offset the slight sweetness of the syrup. Also the little bit of bacon fat adds a slight hint of smoke. This is my new go-to for wild boar breakfast sausage. I may try stuffing into links sometime too!
Thank you for an amazing recipe!– Kevin S
-
Justin Winn — Reply
You’re welcome Kevin. Thanks for coming back to share your version and a review, it sounds amazing!
-
-
Roger Murphy — Reply
Very good recipe. I substituted adobo for the salt to cut down on sodium. Easy and tasty.
-
Justin Winn — Reply
Glad you liked it Roger! Thanks for coming back to leave a review, we appreciate it.
-
-
Cyndy Guilford — Reply
I made this with a 60/40 deer to pork ground meat. It was fabulous!!! Thank you for sharing this recipie. You wouldn’t by chance have a chorizo this good up your sleeve? Thanks again
-
Justin Winn — Reply
Glad you enjoyed the recipe! We don’t have a chorizo recipe, but enjoy the Mulay’s brand for a clean store-bought option.
-
-
Nick Zambito — Reply
If I make 10lbs of sausage do I multiply the ingredients by 10?
-
Justin Winn — Reply
Hi Nick – Yes, you would scale it exactly. If you type in 60 servings instead of 6 in the recipe card it will automatically update the amounts for you.
-
-
Jennifer Desjardins — Reply
I made these this morning the flavour were amazing. Unfortunately they were really dry. Do you have any ideas.
-
Justin Winn — Reply
If it was dry they were likely overcooked. Or, the pork mixture used didn’t have much fat in it (but that’s unlikely). Try cooking them a little less next time to keep them just brown in the middle but still juicy.
-
Anonymous — Reply
Thank you for the information. I will try it the next time I have them. The flavour was so good.
-
-
-
Anonymous — Reply
I got some pigs butchered and the sausage meat had a funky flavor. Whatever seasoning they used was garbage. Used this recipe to make it better and it worked! Yummy!!!
-
Justin Winn — Reply
I love hearing that. It’s really easy to make your own sausage and we just get ground pork now whenever we get a pig and make our own.
-
-
vallea rose — Reply
Good Morning, I would like to try this recipe but I have about 12 lbs. of fresh shoulder pork. I can ad as much fat as needed . Do you see any problem areas with ingrediants using this recipe for this much pork? Thank you
-
Justin Winn — Reply
Hi there – The ingredients should scale just fine. You can even adjust the servings in the recipe card and the ingredients will automatically scale for you.
-
-
Diane — Reply
My breakfast sausage tastes great now without any sugar or MSG. Love it.
-
Justin Winn — Reply
It’s easy to make and better – a win win 🙂
-
-
Mark — Reply
Delicious and easy! I love breakfast sausage and this is a healthy alternative to store bought/processed sausages.
-
Jan — Reply
This recipe has great flavor and is so easy to mix up!! It’s great for breakfast for two as patties. I like to fry it up as crumbles in five pound batches and freeze it in one pound containers. Then it’s perfect to add to an egg bake at the holidays or a lazy Saturday, or toss it into a batch of biscuits with shredded cheese. So yummy!! Thanks!!!
-
Justin Winn — Reply
Thanks for the great review Jan, we appreciate it 🙂
-
-
Anonymous — Reply
This is a great recipe. I used half ground pork and a half lamb. I added some red pepper flakes since we like a little zip.
-
Justin Winn — Reply
Sounds delicious, thanks for coming back to leave a rating and review!
-
-
Anonymous — Reply
I run a prison kitchen, and we used your recipe with 50% ground beef and 50% ground turkey. Simply amazing! No Name or email, please.
-
sherry — Reply
OMG, This is fantastic. I will personally never go back to store bought sausage. It was easy to make, in fact it actually surprised me how easy and with no weird additives, sugar etc. My son really liked it too. I did use a high quality meat, so it was more expensive than Jimmy Dean; however, the flavor and quality is just so much better. I can really taste the oregano but still it compliments the sage very nicely. I think next time I’ll add a little more paprika for a little more smoky flavor. I think it will go great with biscuits and gravy. Again, thank you for the great recipe .
-
Justin Winn — Reply
Glad you and your son enjoyed the recipe and thanks for coming back to leave a rating and review.
-
-
Anonymous — Reply
diabetic thank you low carb recipes going to try to make gnocchi with sausage ( gocchi malloreddus
-
Sandra Williams — Reply
Can I use ground beef since I don’t eat pork ? Kroger used to sell beef breakfast sausage and now doesn’t. Hoping to make my own
-
Justin Winn — Reply
Hi Sandra, we haven’t personally tried this with beef but I think it would be a great option. Please report back and let us know what you think!
-
-
Pete — Reply
The spice combinations are excellent. My ground pork was on the lean side so I added a tablespoon of olive oil to the meat. My skillet test proved it to be very tasty. I also tested it as a sausage ball which was simmered for 25 min. This was also very good. Imo, this reciepe has a great appeal for a variety of dishes. Thanks.
-
Justin Winn — Reply
Thanks so much Pete, I’m happy to hear that you enjoyed the recipe!
-
-
David — Reply
Great recipe. A bit heavy on the salt for my taste
-
Pam — Reply
After trying multiple other sausage recipes, (many going straight from pan to trash) yours is a keeper.
My search is over. Thanks for sharing.-
Justin Winn — Reply
This is the best review, thank you so much! I’m happy you found our recipe.
-
-
Liz P — Reply
These sausages are seriously yum. I don’t eat pork, so I make with turkey. I also make the mix the night before and let sit overnight before frying up in the morning. OMG, so much flavor. I also caramelized some onions and added into the mix. Now we always add the onion, it’s so amazing.
-
Justin Winn — Reply
The addition of onion sounds so good :).
-
-
Chris Weaver — Reply
Turned out very good.. reminded me of my grandmothers sausage patties. Great recipe
-
Justin Winn — Reply
So glad you liked the recipe Chris, thanks for coming back to leave a comment.
-
-
ALEX STUESSEL — Reply
Just butchered my own back yard pig did 25 lbs of your recipe useing most of the trimming froze it and It turned out amazing. best and easiest sausage recipe i have used. Will be my go to breakfast sausage for sure
-
J+E | Real Simple Good — Reply
Alex – Simple and easy, that’s what we’re all about. Very happy to hear that you enjoyed the recipe.
-
-
Candi Straub — Reply
AMAZING! We just bought a commercial meat grinder and saved a lot by grinding ourselves. Fantastic recipe! Better than anything in the store.
-
J+E | Real Simple Good — Reply
We’re so glad you enjoyed the recipe! And that’s impressive – grinding your own meat! Justin’s mom has a meat grinder out on the farm, and it’s always nice to get fresh made sausage from her! Thanks for trying our recipe and coming back to share! 🙂
-
-
Nicole M Foster — Reply
This is really good! It will be my go to breakfast sausage recipe.
-
J+E | Real Simple Good — Reply
So happy to hear you enjoyed it! Thanks so much for trying our recipe and coming back to share! 🙂
-
-
Anonymous — Reply
Perfect! And, no sugar. Thank you, thank you.
-
J+E | Real Simple Good — Reply
You’re welcome! We’re so glad you found us! Enjoy! 🙂
-
-
Mark — Reply
Made this today, You nailed it, Very Good, not too much seasoning or salt
Store bought pork. Pasture raised pork is $12 pound here ,and that’s for the cheapest cuts.
Thanks
Mark-
J+E | Real Simple Good — Reply
So glad you enjoyed the recipe! We make this all the time, it’s such an easy (and cheap) way to have quality breakfast sausage.
-
Leave a Comment & Star Rating
This site uses Akismet to reduce spam. Learn how your comment data is processed.
