Delectable Homemade Breakfast Sausage Recipes

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People think that sausages should be eaten for lunch or dinner only. But, here is a delicious breakfast sausage recipe that will keep you feeling fuller for longer and energetic throughout the day.

Recipe 1

A boy sitting at a table with a plate of food


  • 1 tablespoon chopped fresh sage leaves
  • 2 teaspoons chopped fresh thyme leaves
  • 1 teaspoon fennel seeds, crushed
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 1/8 teaspoon ground nutmeg
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 pounds ground pork
  • 3 slices (uncooked) bacon, diced
  • 2 tablespoons maple syrup, optional
  • 1 tablespoon canola oil


  1. Sage Mixture: In a small bowl, combine sage, thyme, fennel seeds, red pepper flakes, nutmeg, 1 1/2 teaspoons salt and 1 teaspoon pepper.
  2. In a large bowl, combine pork, bacon, maple syrup and Sage Mixture; be careful not to over mix.
  3. To shape the patties, scoop out 1/4 cup (about 2 ounces) of pork mixture and flatten to create 2 1/2- to 3-inch wide patties, forming about 16 patties.*
  4. Heat canola oil in a large skillet over medium heat. Add sausage patties and cook until browned, about 2-3 minutes per side.

Recipe 2

A pot that is sitting on a grill


  • 2 tsp dried sage
  • 2 tsp salt
  • 1 tsp ground black pepper
  • ¼ tsp dried marjoram
  • 1 tbsp brown sugar
  • 1/8th tsp crushed red pepper flakes
  • 1 pinch ground cloves
  • 2 pounds ground pork


  • In a small, bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well.
  • Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.
  • Sauté the patties in a large skillet over medium high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (73 degrees C).

Recipe 3



  • 10 pounds boneless pork butt/shoulder
  • 3/4 cup chopped fresh sage
  • 3 tablespoons chopped fresh thyme
  • 5 tablespoons sea salt
  • 2 tablespoons ground ginger
  • 1 1/2 tablespoons freshly ground white pepper
  • 1 1/2 tablespoons freshly ground black pepper
  • 2 tablespoons minced fresh garlic
  • 1 tablespoons ground nutmeg
  • 2 cups ice water
  • Natural sheep casings (3/4 inch/20 mm, about 30 feet), soaked and thoroughly rinsed
  • For a sweeter variation: Add 1 cup of maple syrup along with the ice water


  • Cut the pork into 1/2 inch chunks and freeze them for about 45 minutes to get them to a temperature of 32 degrees F. Grind the pork through a 1/4 inch. Grind the meat quickly into the bowl of a stand mixer and then grind it all a second time.  Chill the meat in the refrigerator while you assemble the spice mixture.
  • In a bowl combine the salt, sage, thyme, ginger, white and black pepper, garlic and nutmeg. 
  • Remove the ground meat from the fridge and place it on the stand mixer fitted with a paddle attachment. Add the spice mixture and the ice water.  Mix it with the paddle for 3-4 minutes until threads begin to appear in the meat.
  • Chill the mixture in the fridge while you prepare the sausage stuffer.  Take a bit of the meat mixture, fry it up, taste it and adjust the seasonings if needed.
  • Thread the sausage stuffer with the prepared sheep casings, fill the sausage stuffer with the meat mixture.
  • Twist the sausages into links.  
  • Cook the sausages by heating up some oil in a frying pan and frying the sausages on each side for about 3 minutes until browned and done in the middle. then let them cool in ice water, wrap them and store in the fridge for up to a week or in the freezer for up to 2 months.  

These are some amazing homemade sausage recipes to delight your tastebuds.

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