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This homemade breakfast sausage is absolutely delicious! You can’t beat the flavor or quality of making your own sausage patties. Make ahead and freezing tips are included in the recipe.
They say the two things you should never watch being made are policy/laws and sausage.
Considering I spent three years working for the Washington State House of Representatives in my 20s, it seems like the next bucket list box to check is actually making sausage!
Which type of meat is best for homemade sausage?
In a perfect world I like to use one part ground pork and one part turkey. Or one part pork and one part chicken. Ground chicken and turkey by themselves tend to dry out a bit so the pork helps keep things juicy.
Isn’t juicy kind of the creepiest word to use when it comes to meat? At least I didn’t say moist. <—I’m sorry about all of that. We’re still cool, right?
How to store and reheat
Storing leftovers: Allow the sausage to fully cool before storing it in an airtight container in the fridge for 3-4 days.
Reheating leftovers: Microwave sausage patties for 30-45 seconds, cook in the oven at 300˚F for 5-10 minutes, or in an air fryer at 330˚F for 2-3 minutes.
Freezing leftovers: Allow the sausage to fully cool and then place in a single layer on a plate or baking sheet. Freeze for 2-3 hours and then transfer to freezer-safe storage. Freeze for up to 3 months.
Pro Tips/Recipe Notes
- Want to make sausage with a touch of sweetness? Try adding 2 tsp brown sugar or 1 tbsp of maple syrup to the mix.
- If you’d like to use fresh herbs instead of dried, use a 3:1 ratio of fresh to dried.
- I love the sear the homemade sausage gets when using a cast iron skillet. But you can use any skillet or griddle that you have access to.
- The safe cooking temperature for ground pork and ground beef is 160˚F, ground chicken is 165˚F, and ground turkey is 165˚F.
- Set aside some of the mix to brown in non-patty form. Cook and freeze for use in Green Beans in Tomato Sauce or Instant Pot Zuppa Toscana.
More Delicious Breakfast Recipes
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Skillet or Griddle Instructions
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Place all the ingredients in a large mixing bowl. Optional: refrigerate the mixture for an hour to allow the flavors to meld.
2 pounds ground meat, 1/2 tsp marjoram, 1 tsp salt, 1/2 tsp red pepper flakes, 1 tsp garlic powder, 1 tsp onion powder, 1 tbsp thyme, fresh & minced, 1 tbsp sage, fresh & minced, 1/2 tsp ground fennel, 1 tsp black pepper, 1/2 tsp smoked paprika, 1/2 tsp coriander, 1/2 tsp parsley
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Use your hand to pat everything down to your desired thickness. I aim for about a 1/2 inch. Use a biscuit cutter, mason jar, drinking glass, or an ice cream/cookie scoop to create patties.
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Preheat your (skillet or griddle) and cook the patties until the bottom has a sear and it is cooked halfway through. Flip! Cook until no pink remains.
Baking Instructions
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Preheat oven to 400˚F degrees.
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Line a baking sheet with foil or parchment and cook for 10 minutes. Flip and cook another 7-10 minutes or until no pink remains.
- Want to make sausage with a touch of sweetness? Try adding 2 tsp brown sugar or 1 tbsp of maple syrup to the mix.
- The safe cooking temperature for ground pork and ground beef is 160˚F, ground chicken is 165˚F, and ground turkey is 165˚F.
Serving: 2pattiesCalories: 213kcalCarbohydrates: 0gProtein: 14gFat: 16gSaturated Fat: 6gCholesterol: 58mgSodium: 268mgPotassium: 229mgFiber: 0gSugar: 0gVitamin A: 115IUVitamin C: 1.2mgCalcium: 22mgIron: 1.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
