This Spicy Breakfast Sausage recipe is just what you need to perk up a slow Saturday morning. It’s quick to make and can be adjusted whether you like your sausage with a little heat or full-on fire. The recipe is as simple as can be with just five ingredients and no fillers. Shape it into patties to serve alongside eggs and toast, or crumble it into gravy and ladle it over a hot buttermilk biscuit. Either way, it’s a breakfast that sticks with you.
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 recipes 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 most about making homemade sausage is that you control the ingredients. Mild, medium, or hot, it’s up to you.
Recipe Snapshot: Spicy Breakfast Sausage
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8
Cuisine: American
Cooking Method: Stovetop
Primary Ingredients: Ground pork, black and red pepper, sage, salt
Skill Level: Easy
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What Makes This Recipe Special
The best thing about making your own sausage is that you’re in charge of what goes into it. You set the heat anywhere from barely warm to genuinely fiery, and you leave out the preservatives and fillers that you often find in the store-bought kind.
It’s also endlessly useful. Shape it into patties for breakfast, crumble it into an overnight breakfast casserole, tuck it into breakfast sandwiches, fold it into an omelet, or brown it for sausage gravy over biscuits.
And one single pound of ground pork stretches into eight patties, which makes this an easy, budget-friendly way to put a hot breakfast in front of your whole family.
Ingredient Notes
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- Ground Pork (25-40% fat content) – See the “How to Choose Pork for Sausage Making” section below for information on the pork you’ll need for this recipe.
- Black Pepper – Grind it yourself for the freshest flavor!
- Red Pepper Flakes – You’ll want flakes, not ground cayenne pepper. I typically use the standard McCormick brand of red pepper flakes.
- Ground Sage – Some people don’t care for sage in their sausage. I do, so I always include it.
- Salt – Unless stated otherwise, I use Morton kosher salt for all my recipes.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Recipe 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 give it 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 1/4 teaspoon), ground rosemary (start with 1/2 teaspoon), dried thyme (start with 1/2 teaspoon), and/or brown sugar (start with 2 teaspoons).
How to Choose Pork for Sausage Making
Now, I’m not a professional sausage maker. I can’t compete with “mom and pop” or with any of the big brands. But I do like to occasionally try my hand 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 commercially produced sausage. That’s because the grocery store ground pork is usually much leaner, which will produce a denser patty.
If you want yours to be 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 exact 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 keep in mind that quite a lot of the fat renders out when cooked.
How to Make Spicy Breakfast Sausage
Mix the Ingredients
STEP 1. Simply combine all the ingredients in a large bowl.
STEP 1 (cont’d.) 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 easily do the mixing in a stand mixer on low speed.
STEP 2. 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 (Optional)
Pro Tip
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
STEP 3. Divide the mixture into eight portions. Shape each portion into a patty.
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STEP 4. Fry the sausage patties over medium to medium-high heat, undisturbed, for 3 to 4 minutes until the bottom is well browned.
STEP 4 (cont’d.) Flip the patties over. Cook for another 3 to 4 minutes until the other side is browned and the meat is no longer pink inside. You may need a little bit of oil in the pan if you’ve used leaner ground pork.
Recipe Tips
- Taste a small test patty before you cook the rest. Fry a small quarter-sized patty until it’s cooked all the way through, and then taste. Adjust the seasonings however you like. The recipe is mild on purpose, so add seasonings if you’re looking for a more highly-flavored sausage.
- Don’t skip the cold water. That little bit of water helps distribute the salt and spices evenly throughout the ground pork, creating a moister, more closely bound patty. It also produces a bit of steam during cooking, which helps keep the patty juicy. You want it cold so it doesn’t warm the pork and start the fat melting as you mix.
- Expect some fat to render as the sausage cooks. A good bit of the fat will cook out of the pork, which is why fattier pork stays moist without any added oil. If you used lean ground pork, you will certainly need to add some oil to the skillet so the patties don’t stick to the pan.
- Cook until done regardless of timing. Depending on how thick you created your patties, they can take more or less time to cook. Judge the doneness by whether they’re cooked all the way not by counting minutes.
- Allow space between patties in the skillet. Leave at least 1/2-inch between the patties. Crowding lowers the pan temperature and causes the sausage to steam rather than brown.
How to Serve
Serve these patties hot from the skillet the classic way, alongside fried eggs, creamy Southern cheese grits, and a stack of biscuits with your favorite jam or jelly. I’ll have some Mayhaw jelly with mine, please.
This sausage is great when crumbled and browned for other dishes. Stir it into a weekend breakfast strata, use it in a sausage and rice casserole, or spoon it over biscuits. Cook up a double batch, and you have breakfast handled for days.
How to Make Ahead
Making breakfast sausage in advance is really simple! Mix all the ingredients and shape into either one long roll or form it into 8 patties. Wrap well in plastic wrap and store in the refrigerator for up to four days before cooking. When ready to cook, simply remove it from the refrigerator and place it directly in the pan.
Storage Information
- To store freshly made sausage, wrap it tightly in plastic wrap and keep it in the refrigerator for up to four days.
- To store cooked sausage, allow it to cool completely and then store it in a container or ziptop bag in the fridge for 2-3 days.
Questions and Answers: Spicy Breakfast Sausage
- Can I substitute ground turkey for ground pork in the sausage mix?
You can easily substitute ground turkey or ground chicken for the pork in this sausage mixture. One word of caution: both ground turkey and chicken are quite a bit leaner than pork, so be aware that cooked turkey or chicken sausage will be a lot drier than pork sausage. You will also need to add oil or butter to the pan when cooking it. - Can I freeze the raw breakfast sausage?
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 zip 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 before cooking. - Can I freeze cooked sausage?
Absolutely! Allow the cooked sausage to cool, then place it in a freezer bag or container. Reheat from frozen in the microwave or on the stovetop.
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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.1 pound ground pork, ¼ teaspoon black pepper, ¼ teaspoon crushed red pepper flakes, 1 teaspoon ground sage, 2 tablespoons cold water, ½ teaspoon salt
- To test the mixture for seasonings, make a small quarter-sized patty and cook until done throughout. Taste and adjust seasonings accordingly.
- Shape the mixture into eight patties.
- Fry the sausage patties over medium to medium-high heat, undisturbed, for 3 to 4 minutes until the bottom is well browned. Flip the patties over. Cook for another 3 to 4 minutes until the other side is browned and the meat is no longer pink inside. You may need a little bit of oil in the pan if you've used leaner ground pork.
Notes
- Use cold water in the mix. It distributes the seasoning evenly and creates a moister patty.
- Before shaping all the patties, fry a small quarter-sized test patty until cooked through, then taste and adjust the seasonings.
- If you use lean ground pork rather than the 25-40% fat blend, add oil to the skillet so the patties don’t stick.
- Additional seasonings you might want to include: garlic powder (start with 1/4 teaspoon), ground rosemary (start with 1/2 teaspoon), dried thyme (start with 1/2 teaspoon), and/or brown sugar (start with 2 teaspoons).
- Uncooked sausage may be frozen either as a whole pound or as individual sausage patties. 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.
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 healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I was thinking of using Tony Cacheres original seasoning in the sausage- could you advise as to how much per lb of sausage?
Hi Donna. I’ve used Tony Cacheres once or twice over the years for other recipes, but I’ve never tried it in sausage. Sorry I don’t have a recommendation for you. You’ll need to start with a small amount, fry a tiny sausage patty (about the size of a quarter) and taste it, then start adjusting your seasoning from there. That’s the standard method for determining seasoning for any herbs and spices in a sausage recipe.
Never heard of Neece’s sausage, but I’ll look next time I’m through North Carolina. Thanks!
maybe we we flood them with requests to expand their service area, we will be able to get their products in GA.
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.
I honestly had no idea you could make your own sausage like this. Impressive!
Thanks, Kristen. Yes, it’s pretty easy but you have to work on getting the seasonings just right for your family.
YUM! Can I come next time you make this?
Amy, you can come over any time you like!
Now that’s an impressive breakfast. Homemade sausage – who knew!
I’m so anxious to try this! It never occurred to me to make my own breakfast sausage. Biscuits and gravy with sausage is a favorite breakfast comfort food when my grown sons come home to visit. I’ll surprise them with homemade sausage when they’re home for the holidays. Thanks!
Monica (and everyone else who has commented) – Be sure that you try out the recipe once or twice to get the seasonings the way that you and your family like. You can experiment with different herbs/spices and varying levels of pepper in your mix. Also, I wanted to be really clear that you might like more fat in your sausage than the standard ground pork from the meat case in the grocery. It’s important to play around with the mixture to get just the right combination for you!
Am going to add bacon grease to my ground pork and leave out the red pepper flakes. That should make for a great sausage gravy.
I’ve never ever thought of making my own before! We love to host brunch and I’m add this to my list of things to try. Thanks!
So glad I could inspire you, Stephanie! I do hope you enjoy it.
Homemade sausage…wonderful. A nice breakfast sammich really hits the spot. ;)
Sure does, doesn’t it? I like my sausage patties in a biscuit, but they’re good with an English muffin, too.
Homemade English muffins at that. I’m going to make this sausage today, looks very similar to the way my mom made years ago, my dad would kill a hog once a year, nothing like fresh sausage, tenderloin and country ham, my dad made the best. I miss those days.
I remember when my family processed hogs and cows once a year. We had a farm, plus my grandfather ran a small grocery store and was a butcher. Everything was fresh and homegrown.
great idea creating your own blend – endless possibilities of flavors
You’re right, Drick. I should have talked more in the post about making your own combination of spices. I use sage, red and black pepper and that’s about it. Some people use what most would consider “sweet” spices – a little cinnamon, a little allspice. That’s the beauty of making your own, you can experiment until you come up with just the right spice mix for your taste!
Yum! I love breakfast sausage, but never thought about making my own… Now I totally want to :) :)
I hope you’ll give it a try. Remember that unless you get your butcher to add some fat to the regular ground pork, it will be a dense patty more like a hamburger texture. If you want that juicy-ness you get with commercial sausage you’ll need to add quite a bit of fat.
Yummy homemade sausage! I’m so jealous that you can find Mayhaw jelly where you are located. When I would visit my great grandmother in Georgia my uncle would go up into the mountains, pick the berries and come home and make fresh jelly…sooooo good!
Brandy – Yes, I love my Mayhaw jelly. My mother makes it every year but if I run out before she does another batch, I just order a few jars to tide me over. Just can’t be without it.
I love a good pattie, so I am definitely going to have to try making my own b’fast sausage. I also loved your other links for recipes. I sometimes take a variety of recipes and do a Glee-style mash-up and come up with my own signature recipe.
BTW, next time you are up in the N. Ga. Mountains, check Ingles for Nantahala Sausage. It’s made in Franklin, NC, and is some kind of good. It is what I take as a gift when I visit friends and family in Florida. Now when my friends in FL visit me, they buy a dozen packs to take home! Sausage junkies…
Tracey – I’ll definitely look for the Nantahala sausage. I’ve never heard of it, but I love to try all different kinds. Thanks for letting me know about it! You might want to try some of my favorite sausage from a place in south Georgia called Stripling’s. They have a very nice web site at http://www.striplings.com and they ship everywhere.
You are RIGHT about Nantahala! So good! I only get to have it when vacationing in the area.
These look good- I like that they don’t resemeble “real” sausage!
Beautiful photos! Looks great! I NEVER knew that it was so easy!? I can’t wait to give this sausage a try!