8 hrs 10 mins
I decided to make my own sausage to avoid additives and preservatives found in commercial brands. My family enjoys the traditional sage flavor. I grow sage in my herb garden, and ground the dried leaves in a mortar & pestle before measuring. I used a combination of pork and turkey, but you can use all pork, or all turkey, if you prefer. You can add 1/4 teaspoon hot pepper if you prefer it spicy. Prep time includes chilling overnight. If using table salt, use only 1/2 teaspoon; do not adjust salt until after resting overnight. The salt dissolves in the meat and tastes much saltier in the morning. Cook a little in the microwave before tasting.
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Units: US | Metric
- 1Combine pork and turkey in a large bowl.
- 2Combine seasonings in a small bowl.
- 3Sprinkle seasonings evenly over meats, add water, and mix well with hands or electric mixer.
- 4Chill meat mixture for several hours or overnight.
- 5Cook 1 teaspoon meat in the microwave on a small plate, taste for seasoning.
- 6Form into 2 oz. patties and cook in skillet over medium heat with a little vegetable oil, until lightly browned and no longer pink inside.
- 7Patties may be frozen; arrange on a sheet pan to freeze. Place in plastic bag when frozen for storage.
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Nutritional Facts for Breakfast Sausage
Serving Size: 1 (134 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 264.4
- Calories from Fat 158
- Total Fat 17.5 g
- Saturated Fat 5.9 g
- Cholesterol 89.8 mg
- Sodium 291.7 mg
- Total Carbohydrate 2.4 g
- Dietary Fiber 0.4 g
- Sugars 1.6 g
- Protein 23.6 g
The following items or measurements are not included:
herbes de provence