Homemade breakfast sausage is very easy to make and tastes lightyears better than the stuff that comes in the plastic tube at the grocery store.
It’s more tender and juicy and the fresh herbs brighten the flavor in a way that can’t be done with the mass-produced stuff.
Making homemade breakfast sausage is as simple as throwing the herbs and spices into a bowl, then mixing it into the meat with your fingers.
That’s really it.
To make the patties extra juicy, you just handle them like you would a hamburger patty. Try not to overwork it. Make a loose ball, then smash it flat and throw it into a pan.
If you overwork the meat it can end up dense and dry tasting, like the bulk breakfast sausage you get in the plastic tube at the store.
You get bonus points with this recipe if you use fresh herbs from your home garden. They always taste better than the old wilted stuff from the store.
Homemade Breakfast Sausage
Ingredients
- 1 1/2 tbsp. fresh sage - finely chopped
- 1 tbsp. fresh thyme - finely chopped
- 1 1/2 tbsp. kosher salt
- 2 tsp. fennel seeds - crushed
- 1 tsp red pepper flakes
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. garlic powder
- 2 lbs. ground pork
Instructions
- Mix the sage, thyme, salt, crushed fennel seed, red pepper flakes, black pepper, and garlic powder in a medium bowl.
- Add the ground pork, then work in spice mixture by hand till it's well blended. Store in plastic bags and freeze.
- To make patties, scoop out 1/4 cup portions, gently roll them into balls, then press into patties, being careful not to overwork them. Cook in a cast-iron pan over medium heat for about 4 minutes, then flip and cook for an additional 3 minutes.
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