Whip up this spicy breakfast sausage for a delicious addition to your weekend breakfast. The spice level in this recipe is very flexible and can be adjusted from mild to hot. Five ingredients are all you need to make your own tasty breakfast sausage patties from scratch. Cook this sausage in patties and serve it with eggs and toast, or crumble it and serve in gravy over a buttermilk biscuit.
Now, if you want to get a bunch of southerners engaged in a lively debate, just mention who you think makes the best sausage. It's a big deal, believe me.
There are little "mom and pop" places dotted across the South where sausage is made according to old family recipes handed down through generations. And each sausage maker has his or her devotees.
Some are really tiny and make their recipe in small batches sold from the meat case in the back of their little country grocery store. Then there are others who are large producers shipping all over the country. Each with their own special recipe and all pretty darned good.
The thing I enjoy about making homemade sausage is that you control the ingredients. Mild, medium, or hot it's up to you.
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Why You'll Love This Recipe
- You control the ingredients and the heat
- No preservatives or fillers
- Very versatile (use it for a breakfast casserole, breakfast sandwiches, in an omelet, for biscuits and gravy)
- Budget and family friendly
Ingredients You'll Need
- Ground pork (25-40% fat content)
- Black pepper
- Red pepper flakes
- Ground sage
- Salt
You'll find detailed measurements, ingredients, and instructions in the printable version of the recipe at the bottom of this post.
Purchasing Pork for Sausage Making
Now, I'm not an expert sausage maker. I can't compete with "mom and pop" or with any of those big experts. But I do like to try my hand occasionally at putting together just the right combination of spices for pan sausage.
Keep in mind that if you're using ground pork from your local grocery store, it will probably have a much different texture from a commercially produced sausage. That's because the grocery store ground pork is usually a lot leaner which will produce a more dense patty.
If you want yours to be more moist, juicy, and tender, then tell the butcher what you're making and ask for fattier ground pork. A good store will grind it for you with a higher fat content. You want between 25 and 40% total fat. The only real way to know the level of fat that you like is to experiment. I'd advise you to start with about 30% fat and work up or down from there. And do remember that a lot of the fat renders out when cooked.
How to Make Spicy Breakfast Sausage
I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you'll find the recipe card.
Mix the Ingredients
Simply combine all the ingredients in a large bowl. Blend everything together thoroughly. I find it easier to just take off my rings and get my hands in there to mix it all up. However, you can also do the mixing in a stand mixer on low speed.
Once everything is well combined, it's a good idea to test the seasonings. Make a small quarter-sized patty and cook it until it's done all the way through. Taste and adjust the seasonings accordingly.
Form the Mixture into a Roll
You can cook the sausage immediately, or shape it into a roll, wrap it in plastic wrap and store it in the refrigerator until you're ready. I like to make it up the night before and then cook it the next morning.
Portion and Cook
Divide the mixture into eight portions.
Shape each portion into a patty. Fry in an ungreased skillet over medium to medium-high heat until cooked through. You may need a little bit of oil in the pan if you've used leaner ground pork.
Serve with hot biscuits and your favorite jam or jelly. I'll have some Mayhaw jelly with mine, please.
Variations
- My recipe is very mild and simply flavored but you can adjust the seasonings to suit your own tastes. Starting with the basic recipe, make a quarter-sized patty, fry it in a skillet and have a taste. From there adjust the seasonings a little at a time until you find the combination you like best.
- Additional seasonings you might want to include: garlic powder (start with ¼ teaspoon), ground rosemary (start with ½ teaspoon), dried thyme (start with ½ teaspoon), and/or brown sugar (start with 2 teaspoons).
FAQs
Yes. You can freeze the entire pound of finished sausage or make individual patties to freeze. Freeze for up to six months in a freezer quality ziptop bag or other sealable, airtight container. Try to remove as much air as possible from the bag or container before freezing. Thaw the sausage overnight in the refrigerator.
Absolutely! Allow the cooked sausage to cool, then place in a freezer bag or container. Reheat from frozen either in the microwave or on the stovetop.
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- Copycat Cracker Barrel Hash Brown Casserole
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Have you tried this recipe? I'd love for you to give it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or in the comments section further down.
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📖 Recipe
Spicy Breakfast Sausage
Ingredients
- 1 pound ground pork (25-40% fat content)
- ¼ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon ground sage
- 2 tablespoons cold water
- ½ teaspoon salt
Instructions
- Combine all ingredients in a large bowl. Using your hands or a stand mixer, blend together thoroughly.
- To test your mixture for seasonings, make a small quarter-sized patty and cook until done throughout. Taste and adjust seasonings accordingly.
- Shape the mixture into patties. Fry in an ungreased skillet until cooked through.
- Serve with hot biscuits and your favorite jam or jelly.
Notes
- This recipe makes a very mild, simply flavored sausage. You can adjust the seasonings to suit your own tastes. Starting with the basic recipe, make a quarter-sized patty of sausage, fry it in a skillet and have a taste. From there adjust the seasonings a little at a time until you find the combination you like best.
- Additional seasonings you might want to include: garlic powder (start with ¼ teaspoon), ground rosemary (start with ½ teaspoon), dried thyme (start with ½ teaspoon), and/or brown sugar (start with 2 teaspoons).
- Can I Freeze Raw Breakfast Sausage? Yes. You can freeze the entire pound of finished sausage or make individual sausage patties to freeze. Freeze for up to six months in a freezer quality ziptop bag or other sealable, airtight container. Try to remove as much air as possible from the bag or container before freezing. Thaw the sausage overnight in the refrigerator.
- Can I Freeze Cooked Sausage? Absolutely! Allow the cooked sausage to cool, then place in a freezer bag or container. Reheat from frozen either in the microwave or on the stovetop.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
-- This post was originally published on November 8, 2010.
wooleybare says
if ur in NC, buy some Neese's sausage which is made in that state. their distribution is limited. sometimes u find it in SC. they make a reg, hot, and sage (the best) in one pound 'blocks'. i have emailed them several times, encouraging them to come to GA.
Lana says
Never heard of Neece's sausage, but I'll look next time I'm through North Carolina. Thanks!
wooleybare says
maybe we we flood them with requests to expand their service area, we will be able to get their products in GA.
begin with a Sunny Outlook says
Wow! That looks good. I love the pure ingredients of homemade. I think homemade can be healthier because you know what you're eating - you don't get all that processed stuff they put in food nowadays.
Kristen says
I honestly had no idea you could make your own sausage like this. Impressive!
Lana says
Thanks, Kristen. Yes, it's pretty easy but you have to work on getting the seasonings just right for your family.
Amy from She Wears Many Hats says
YUM! Can I come next time you make this?
Lana says
Amy, you can come over any time you like!