“Sausage

There’s something incredibly satisfying about making your own sausage at home. When I first tried crafting homemade sausage, I was amazed at how much better it tasted than store-bought versions – fresher, more flavorful, and without any mysterious additives. This recipe brings that artisanal quality to your kitchen without requiring special equipment or advanced culinary skills.

Perfect for weekend breakfasts, hearty dinners, or meal prep, this homemade sausage recipe lets you control exactly what goes into your food while customizing the flavor profile to suit your taste preferences. The blend of herbs and spices creates that classic sausage flavor we all love, but with your personal touch.

Why You’ll Love This

• No casings needed – this recipe creates delicious patties or crumbles without the fuss of stuffing meat into casings
• Customizable spice level – adjust the heat to please everyone at your table
• Budget-friendly – making sausage at home costs significantly less than artisanal butcher options
• Preservative-free – you’ll know exactly what’s in your sausage with no mystery ingredients
• Versatile – use in breakfast sandwiches, pasta dishes, pizza toppings, or alongside eggs

Ingredients

• 2 pounds ground pork (80/20 fat ratio preferred)
• 2 teaspoons dried sage
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 teaspoon ground nutmeg
• 1 tablespoon maple syrup or brown sugar (optional)
• 1 tablespoon olive oil (for cooking)

Instructions

1. Place the ground pork in a large mixing bowl and allow it to come to room temperature for about 15 minutes.
2. In a small bowl, combine all the dried herbs and spices: sage, salt, pepper, thyme, rosemary, garlic powder, red pepper flakes (if using), and nutmeg.
3. Sprinkle the spice mixture and maple syrup (if using) over the meat.
4. Using clean hands, gently mix everything together until the spices are evenly distributed throughout the meat. Avoid overworking the mixture.
5. For testing seasoning, heat a small pan over medium heat and cook a small patty of the mixture. Taste and adjust seasonings if needed.
6. Form the mixture into 8 equal patties about 1/2-inch thick, or leave as bulk sausage for crumbling.
7. Heat olive oil in a large skillet over medium heat.
8. Cook patties for 4-5 minutes per side until golden brown and internal temperature reaches 160°F (71°C).
9. If cooking as crumbles, break up the meat while cooking until no pink remains, about 8-10 minutes total.
10. Transfer cooked sausage to a paper towel-lined plate to drain excess fat before serving.

Tips & Variations

• For Italian-style sausage, add 1 teaspoon fennel seeds and increase the red pepper flakes
• For breakfast sausage, increase the sage and add a pinch of cloves
• Try using half ground pork and half ground chicken or turkey for a lighter version
• For extra moisture, add 2 tablespoons of cold water or apple cider to the mixture
• Let the mixed sausage meat rest in the refrigerator for 1-2 hours (or overnight) to allow flavors to develop fully
• If the mixture seems too wet, add 2-3 tablespoons of breadcrumbs to help bind it

Serving Suggestions

Serve these homemade sausage patties alongside fluffy scrambled eggs and toast for a classic breakfast. They also make an excellent addition to a weekend brunch spread with pancakes, fresh fruit, and mimosas.

For dinner, try crumbling the cooked sausage into pasta sauce, using it as a pizza topping, or adding it to a hearty bean soup. The patties also work beautifully in sandwiches with sautéed peppers and onions on crusty bread.

Notes

• Store uncooked sausage mixture in the refrigerator for up to 2 days or freeze for up to 3 months
• Cooked sausage patties will keep in the refrigerator for 3-4 days
• For food safety, always ensure sausage reaches an internal temperature of 160°F (71°C)
• If freezing, separate patties with parchment paper for easy thawing of individual portions

FAQs

Can I use a different type of meat?
Yes! Ground chicken, turkey, or beef all work well with this recipe. Just note that leaner meats may result in a drier sausage, so consider adding a tablespoon of olive oil to the mixture.

How do I know when the sausage is fully cooked?
The most reliable method is using a meat thermometer to ensure the internal temperature reaches 160°F (71°C). Visually, the sausage should have no pink remaining and the outside should be golden brown.

Can I make this ahead of time for meal prep?
Absolutely! You can mix and form the patties up to 2 days ahead and keep them refrigerated, or freeze them for longer storage. You can also fully cook the sausage and reheat portions throughout the week.

Why is my sausage falling apart when cooking?
This could be due to not mixing the meat enough to develop some binding proteins. Try mixing a bit more thoroughly or adding an egg to help bind the mixture if you’re having trouble with crumbling.

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