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This homemade breakfast sausage is absolutely delicious! You can’t beat the flavor or quality of making your own sausage patties. Make ahead and freezing tips are included in the recipe.
They say the two things you should never watch being made are policy/laws and sausage.
Considering I spent three years working for the Washington State House of Representatives in my 20s, it seems like the next bucket list box to check is actually making sausage!
Which type of meat is best for homemade sausage?
In a perfect world I like to use one part ground pork and one part turkey. Or one part pork and one part chicken. Ground chicken and turkey by themselves tend to dry out a bit so the pork helps keep things juicy.
Isn’t juicy kind of the creepiest word to use when it comes to meat? At least I didn’t say moist. <—I’m sorry about all of that. We’re still cool, right?
How to store and reheat
Storing leftovers: Allow the sausage to fully cool before storing it in an airtight container in the fridge for 3-4 days.
Reheating leftovers: Microwave sausage patties for 30-45 seconds, cook in the oven at 300˚F for 5-10 minutes, or in an air fryer at 330˚F for 2-3 minutes.
Freezing leftovers: Allow the sausage to fully cool and then place in a single layer on a plate or baking sheet. Freeze for 2-3 hours and then transfer to freezer-safe storage. Freeze for up to 3 months.
Pro Tips/Recipe Notes
- Want to make sausage with a touch of sweetness? Try adding 2 tsp brown sugar or 1 tbsp of maple syrup to the mix.
- If you’d like to use fresh herbs instead of dried, use a 3:1 ratio of fresh to dried.
- I love the sear the homemade sausage gets when using a cast iron skillet. But you can use any skillet or griddle that you have access to.
- The safe cooking temperature for ground pork and ground beef is 160˚F, ground chicken is 165˚F, and ground turkey is 165˚F.
- Set aside some of the mix to brown in non-patty form. Cook and freeze for use in Green Beans in Tomato Sauce or Instant Pot Zuppa Toscana.
More Delicious Breakfast Recipes
Homemade Breakfast Sausage
Ingredients
- 2 pounds ground meat mixture of pork, turkey, and/or chicken
- 1/2 tsp marjoram dried
- 1 tsp salt
- 1/2 tsp red pepper flakes
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp thyme, fresh & minced or use 1 tsp dried
- 1 tbsp sage, fresh & minced or use 1 tsp dried
- 1/2 tsp ground fennel or use fennel seeds
- 1 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp coriander
- 1/2 tsp parsley dried
Instructions
Skillet or Griddle Instructions
- Place all the ingredients in a large mixing bowl. Optional: refrigerate the mixture for an hour to allow the flavors to meld.2 pounds ground meat, 1/2 tsp marjoram, 1 tsp salt, 1/2 tsp red pepper flakes, 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp thyme, fresh & minced, 1 tbsp sage, fresh & minced, 1/2 tsp ground fennel, 1 tsp black pepper, 1/2 tsp smoked paprika, 1/2 tsp coriander, 1/2 tsp parsley
- Use your hand to pat everything down to your desired thickness. I aim for about a 1/2 inch. Use a biscuit cutter, mason jar, drinking glass, or an ice cream/cookie scoop to create patties.
- Preheat your (skillet or griddle) and cook the patties until the bottom has a sear and it is cooked halfway through. Flip! Cook until no pink remains.
Baking Instructions
- Preheat oven to 400˚F degrees.
- Line a baking sheet with foil or parchment and cook for 10 minutes. Flip and cook another 7-10 minutes or until no pink remains.
Notes
- Want to make sausage with a touch of sweetness? Try adding 2 tsp brown sugar or 1 tbsp of maple syrup to the mix.
- The safe cooking temperature for ground pork and ground beef is 160˚F, ground chicken is 165˚F, and ground turkey is 165˚F.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Another clearly written recipe that you make sound so much easier than I expected.
I’m thrilled to hear that, Angie!
Does freezing raw, then thawing and cooking keep the taste better? Or have you frozen cooked sausages as well. Are they just as tasty?
There is no difference in the taste b/t frozen raw and frozen cooked. I prefer to freeze them cooked because it is so much easier to reheat. I think people freeze it raw simply because it is convenient to not have to cook it at the time. Or, they don’t know how they want to use it once it is thawed (soups, patties, etc.)
These are great! Â Great tip on using the griddle as well, so much easier.
LOL I wish you would have said moist, unlike most, I love the word moist. Most foods I want moist!! Including sausage, I usually do a blend of pork and something else also. These look delicious and full of flavor!
Ewwwww Elizabeth! LOL.
These look really tasty!! Â What a great idea! Â Yum.
We love them Dori!
My hubby has been making our breakfast sausage in a similar way for quite some time. Â I actually prefer it to the prepackaged stuff! Â I definitely like combining turkey and pork. Â YUM! Â Now I want breakfast for dinner! Â
Breakfast for dinner is the best!!