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Homemade Breakfast Sausage

Homemade Breakfast Sausage created by Bayhill

You can tweak with the spices according to your personal tastes, I like mine with a good sage taste.After its all mixed you can fry a tiny patty about a Tabls. and taste it and maybe you want to add more of something, just make it your own!

Ready In:
25mins
Serves:
Units:

ingredients

directions

  • Put all the spices in a small bowl and mix them up with your fingers.
  • Work it into the pork after sprinkling it all over the meat. Try not to mash it around too much, otherwise the sausage will be too tight.
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"You can tweak with the spices according to your personal tastes, I like mine with a good sage taste.After its all mixed you can fry a tiny patty about a Tabls. and taste it and maybe you want to add more of something, just make it your own!"
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  1. Gonner1505
    BAD recipe! I made this exactly as written, and the herbs were overpowering! Then I realized the herbs may have been fresh herbs and not dried. Nowhere in the recipe was it stated that the herbs were fresh. RUINED a pound of ground Pork! Tossed in the trash after the test patty.
    Reply
  2. lisalyle87
    I cut out savory and fennel, cut back a bit on thyme, added 2 tsp onion and 1 tsp garlic, this was added to 3 lbs meat, I would cut back on thyme just a bit more, unless using fresh.
    Reply
  3. Tom J.
    That is a good recipe and being from La., I can say it is a little bland. When I grind the pork after cooking, I add leftover beef trimmings, plus the pork is cooked with onions, jalapenos (or La Red Hots) and everything is ground together. I add one egg and mix. Then make it into patties separated by small squares or wax paper 6 to baggie for my family. I cook on the grill next to the pancakes or eggs. I cook until the side is a brown and turn over. We also use a hard-to-find seasoning called File ( pronounced Fa-Lay). It is 100% dried sassafras leaves, finely ground and a great thickener. I also like a little ginger and garlic. Now if you will cook a large piece of beef liver with the pork and grind it up with everything else*, add a little more of each seasoning (plus a little celery). Then use the left over water and oil to cook rice and you are on the way to wonderful dirty rice. Now with a cold bowl of 'Mix' and a cold bowl or rice, place equal amounts in 1 bowl and stir. It is ready to eat, but may require additional seasoning at least for us Southern folks. By the way you can also stuff sausage skin with it and it is called Baudoin (Boo-dan) * This is also a place to put leftover turkey and chicken parts like hearts and gizzards.
    Replies 3
  4. adopt a greyhound
    I ground my own pork loin so the sausages were a little dry but the flavor was great. Loved it with quiche for breakfast.
    Reply
  5. XxXxkittykat
    How fabulous! I loved my breakfast sausage =) I used grass-fed ground pork from the farmers market and organic spices. Saved me a trip to Whole Foods and some money! I won't be buying pre-made sausage again! Didn't have fennel, wish I would have, but I did add a Tbs of maple syrup to make maple sausage (my fav). Thanks!
    Reply
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