Americans can get great breakfast sausage at a low price in any store, and there is a wide variety to choose from. Heck, I have even seen breakfast sausage at gas station convenience stores. That’s how much Americans love their breakfasts. However, if you want to avoid added chemicals and preservatives, it is very easy to make delicious breakfast sausage on your own.

I recommend making the breakfast sausage at least one day in advance to allow the flavors to meld, but it can be used straight away if you are desperate!

  • If grinding your own meat, choose a fatty cut like pork shoulder. Fat is important to the flavor and juiciness of the final product. If your sausage seems crumbly and dry, it is most likely missing fat.
  • The amount of salt is important as well because salt helps the meat bind together.
  • Adjust pepper levels to your desired level of heat. This recipe yields a slightly spicy, but definitely not over powering level of heat.
Print Recipe
Easy Farmer's Breakfast Sausage
Course Breakfast
Prep Time 20 Minutes
Cook Time 10 Minutes
Servings
Kilo
Ingredients
Course Breakfast
Prep Time 20 Minutes
Cook Time 10 Minutes
Servings
Kilo
Ingredients
Instructions
  1. Place the pork in a large bowl and gently spread it out to the sides. Add all the remaining ingredients, trying to spread as evenly over the pork as possible.
  2. Mix very gently to get an even mix of spice throughout the pork. It is important that you don't over work the ground pork or it will become to dense, so just use your hands or a spoon to gently mix.
  3. Divide into portions. I find 100 grams (about 3.5 -4 ounces) to be about the perfect size for serving 2 people. Wrap tightly in plastic wrap, and store in the refrigerator at least 4 hours, then freeze if desired.
  4. Can be stored in the refrigerator for 3 days or in the freezer for at least a month (we always eat it all before a month is over... so maybe longer!).
Recipe Notes

As noted, spices can be adjusted to personal preferences. The ratios above are the way I prefer to make this breakfast sausage, but it should also be noted that I love the taste of sage. Sometimes, especially on a cold fall day I also up the amount of cayenne and red pepper flakes, but I also love spicy food. So, if you do not like spicy food, feel free to lower cayenne and red pepper flakes.

Last but not least, if you are missing a spice, substitute or omit it to your preference.

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