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This Homemade Breakfast Sausage is going to knock your socks off. Super tasty and surprisingly easy…just a handful of seasonings mixed together with ground pork, plus a secret ingredient! Use this recipe in a casserole like my Classic Breakfast Casserole or on the side of some pancakes. A little drizzle of maple syrup on these guys is kind of a dreamy combination. If you’ve never made your own, I’d highly recommend it!
How to Flavor Sausage to Make it Breakfast Sausage
I love store bought breakfast sausages because they taste so good…I mean, they really do! But I’m telling you right now there is nothing about making your own at home. BUT!!! I really wanted to base my own homemade breakfast sausage based on the ones I know and love. This means I used spices like:
- and cayenne pepper
Plus, I used my secret ingredient: smokehouse maple seasoning. This stuff gives that maple flavor that we all love about breakfast sausages.
How to Make Homemade Breakfast Sausage
Like I said before, making homemade breakfast sausage is so simple, why wouldn’t you always go this route? It’s so much more flavorful than store bought, while giving you that familiar flavor that you love. For full recipe details, including ingredients needed and measurements, see the printable recipe card down below.
Combine Ground Pork + Seasonings
In a large bowl, place ground pork in the bowl. Add nutmeg, cayenne, sage, thyme, rosemary, marjoram, brown sugar, salt and pepper to the bowl. I also added some McCormick Grill Mates Smokehouse Maple Seasoning…totally optional, but I just love the flavor it brings to the sausage.
Combine + Mix Well
Stir all the spices into the meat and mix well. Using a cookie scoop or spoon, divide mixture into 12 even sized balls and flatten into patties.
Pro Tip: If you have the time, mix the ingredients ahead of time and give it time to marry. This step is completely optional and you can cook right away if you want, but giving it even just a few hours will help the flavors to marinate and develop into even more deliciousness. Bonus: that means this recipe is the perfect “prep-ahead” dish.
Cook + Serve
Cook sausage balls in the pan until thoroughly cooked and drain on paper towels. Serve as you like!
What if I Want a Spicy Breakfast Sausage?
If you like your breakfast sausage to be spicy, the traditional thing to add is Red Pepper Flakes, but you could also rev up the Cayenne Pepper. I only use a pinch of Cayenne in my recipe though, because I’m wimpy.
Can I use Fresh Herbs instead of Dried?
Yes! Just keep in mind that dried herbs are much more potent than fresh so the general rule for herb conversion ratio is 1 tablespoon of fresh herbs to 1 teaspoon of dried herbs.
Pro Tip: You can also use a combination of fresh and dry. In the summer months I have fresh thyme, rosemary and sage growing like crazy, but marjoram…not so much. Maybe next year. 🙂 Feel free to use whatever fresh AND dried herbs you have on hand, using the above stated conversion ratio.
Storing Leftover Breakfast Sausage
Place any leftover breakfast sausage in an airtight container and place in the fridge. Sausage will stay fresh for 4-5 days.
To Freeze: allow to cool completely before placing in an airtight, freezer safe container or sealable bag. Sausage will stay fresh in the freezer for 3-4 months. Allow to thaw overnight in the fridge before reheating.
Other Breakfast Recipes to Try:
- Breakfast Casserole
- Biscuits and Gravy
- Southwest Steak and Egg Breakfast Burritos
- Breakfast Tacos
- BEST Overnight Breakfast Casserole (with brioche bread!)
- The Best Crepe Recipe (Better than Paris!)
- Funeral Potatoes (one of my most popular recipes)
The printable recipe card is below. Have a great day, friends!
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Homemade Breakfast Sausage
- In a large bowl, stir seasonings together with ground pork.
- Scoop into 12 even balls (I used a cookie scoop for this) and pat down to form into patties.
- Fry sausage patties in a nonstick skillet with a little cooking spray if needed.
- Once fully cooked, remove to paper towels and serve as desired.