Make your own Spicy Breakfast Sausage and season it just the way you like. Great with biscuits for breakfast or add it to any recipe where sausage is used.
Around our house, the first few hours of weekend mornings are a pretty relaxed time. Since both BeeBop and I work full-time during the week, weekend mornings are a time for us to just unwind and enjoy being with each other before we start on the multitude of errands and chores that we always have scheduled for those days. And because those weekend morning hours are really "our time" I like to make them special with a nice breakfast that sometimes includes a homemade spicy breakfast sausage.
Now, if you want to get a bunch of Southerners engaged in a lively debate, you just mention who you think makes the best sausage. It's a big deal, believe me.
There are little "mom and pop" places, like Carroll's Sausage & Meat, 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 of them, like Abbott's Grocery in Albany, Georgia, are so tiny that they don't have a web site, but make sausage in small batches that are sold from the meat case in back of their little country grocery store. Yet others, like Stripling's, have gone on to larger production and ship all over the country. But, truth be told, they're all pretty darned good. Whatever your preference, that's fine with me!
Making My Own Breakfast Sausage
Now, I'm not an expert sausage maker. I can't compete with "mom and pop" or with any of those big sausage making experts. But I do like to try my hand occasionally at putting together just the right combination of spices for a pan sausage.
Do let me warn you, though, that if you make your own sausage with ground pork from your local grocery store, it will likely have a quite different texture than a commercially produced sausage. That's because the ground pork will most likely be a good bit leaner which will produce a more dense sausage patty.
If you want yours to be more moist, juicy and tender, then tell the butcher what you're making and ask for a fattier ground pork. A good store will grind it for you with a higher fat content.
How to Make Spicy Breakfast Sausage
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.
If you'd like to test your mixture for seasonings, make a small quarter-sized patty and cook it until it's done all the way through. Taste and adjust the seasonings accordingly.
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.
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're using leaner ground pork for your sausage.
Serve with hot biscuits and your favorite jam or jelly. I'll have some Mayhaw jelly with mine, please.
More Breakfast Recipes on Never Enough Thyme:
Homemade Sausage Recipes from Other Bloggers:
- Breakfast Sausage from Homesick Texan
- Food Renegade's Homemade Breakfast Sausage
- Homemade Breakfast Sausage from One Perfect Bite
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Spicy Breakfast Sausage
- 1 lb. ground pork
- 1/4 tsp. black pepper
- 1/4 tsp. crushed red pepper flakes
- 1 tsp. ground sage
- 2 tblsp. cold water
- 1/2 tsp. salt
- Combine all ingredients in a large bowl. Using your hands or a spoon, 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.
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.
Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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