Breakfast Sausage Recipe

Breakfast sausage patties being cooked in a cast iron pan.

This might be the best-tasting breakfast sausage recipe ever! It is delicious cooked into patties or packaged up into bulk sausage, but my favorite is in small lamb casings.

5 from 1 vote

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Course: Breakfast, Main Course

Cuisine: American

Prep Time: 1

Cook Time: 8

Total Time: 1 8

Servings: servings

Calories: 286kcal

Author: Carolyn Thomas

Equipment

Meat Grinder
Sausage Casings optional
Sausage Stuffer optional
Meat Bags
Bag Sealing Tape

Ingredients

24 ounces pork cubed
8 ounces pork fat cubed
2 teaspoons dried sage
2 teaspoons salt
1 teaspoon pepper
¼ teaspoon marjoram
⅛ teaspoon red pepper flakes
1 pinch ground cloves
½ teaspoon fennel seed

Instructions

For Sausage Patties

Grind meat and fat using a meat grinder.
Mix all spices into the ground meat mixture until evenly distributed throughout.
Label meat storage bags with contents and the date and stuff sausage mixture into the bags, securing with bag sealing tape.
Freeze up to one year.
Defrost in the refrigerator overnight and cook thoroughly until sausages reach 165°F.

For Sausage Links

Follow steps one and two above.
Take ground pork mixture and, using a hand-crank sausage stuffer and sausage casings, thread the casing onto the stuffer hose.
Tie a knot in the end of the casing and begin filling casings with the ground meat.
To keep sausage from getting piled up in a heap, arrange it on the counter in a large spiral (as shown in the video).
Once the entire casing is filled, tie off the other end and begin twisting into desired sized links.
Package up in a quantity that makes sense for your family. Wrap in a layer of plastic wrap and then again in freezer paper.
Freeze up to one year.
Defrost in the refrigerator overnight and cook thoroughly until sausages reach 165°F.

Notes

Make Ahead Directions: Make this breakfast sausage recipe up to three days in advance and store in the refrigerator in an airtight container. When ready to cook, remove from the refrigerator, form into patties and cook thoroughly until sausages reach 165°F.
Freezing/Storage Directions: Alternatively, you can cook up all the breakfast sausage patties and store them cooked in the freezer. To do this, cook until sausages reach 165°F (about 3-4 minutes per side). Allow them to cool completely on a paper towel-lined plate. Transfer to a cookie sheet and flash freeze. Remove from the cookie sheet and transfer them to a freezer-safe container.
Reheating: When ready to cook, reheat from frozen over medium heat with a teaspoon of oil in a frying pan until heated through.

Nutrition

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