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Homemade Breakfast Sausages

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Sweet and savoury, you’ll love this easy Homemade Breakfast Sausages recipe. All you need are a few simple pantry staples and you’ll have this tasty breakfast staple in no time. Even better, it’s freezer-friendly so mornings will be a breeze!

Made with simple everyday ingredients, this homemade breakfast sausage recipe makes for a great addition to any breakfast. Serve it alongside some bacon, hashbrowns, tater tots, pancakes, or even as breakfast sandwich sausage patties in a homemade McMuffins! It’s so easy to make and it’s freezer-friendly so you can make a double batch and freeze half for another day.

Ingredients You’ll Need

Ingredients needed to make homemade breakfast sausage.
  • ground pork — I use ground pork but you can make this lighter by using 50% ground turkey or chicken.
  • dried herbs — I use a mixture of dried thyme, dried rosemary, and dried basil. It’s much easier for me to use dried herbs over fresh herbs as it’s always available in my pantry.
  • brown sugar to add some sweetness, I add dark brown sugar. You can use light brown sugar if you’d like but I prefer dark.
  • maple syrup — for that traditional sweet sausage flavour, you’ll need some maple syrup for the breakfast sausages. Make sure to use real maple syrup and not pancake syrup.
  • salt and pepper
  • oil — you’ll need some oil to cook the sausages.

How to Make Homemade Breakfast Sausages

  • In a bowl, combine the pork with the breakfast sausage seasoning: dried thyme, dried rosemary, dried basil, brown sugar, maple syrup, salt, and pepper.
  • Divide the pork into 6 servings and roll them into balls before flattening them into a patty shape on a parchment lined sheet pan.
  • In a large cast iron, heat up oil over medium heat. Then add the patties to the cast iron, avoid overlapping them. You can press down some more for flatter patties but I let mine be.
  • Cook the breakfast sausages for 4 minutes per side or until cooked until the internal temperature has reached 160F.

Recipe Tips and Notes

  • You can flatten these more if you prefer them flatter. It’ll cook faster if you make them flatter! I prefer them thicker as it’s easier to flip.
  • They do shrink as they cook so make them a little larger than you desire.
  • If you don’t want to weigh the pork but want even patties, what I do is press the pork into the mixing bowl, so it’s flat and even. Then, I use a spatula and “cut” the pork like I would a pizza, into 6 “slices.”
  • Ground pork is cooked when it has reached 160F or 71C internally.

My Recommendation

This is my go-to meat thermometer for making sure that the internal temperature of my meat is good to go. It’s also magnetic so I have it on my fridge door to save drawer space!

Get it Now!

The Meat Thermometer I Use!

Make Ahead Tips

  • Meal prep: once cooled, store the cooked sausages in an airtight container for up to 4 days in the fridge.
  • Freezer: allow the breakfast sausages to cool before transferring them into an airtight container before storing them in the freezer. They can last for up to 3 months. I like to freeze them with some parchment paper inbetween them so I can pull out however many patties I want to eat without them sticking.
Close up of three homemade breakfast sausage.

Homemade Breakfast Sausages

Sweet and savoury, you’ll love this easy Homemade Breakfast Sausages recipe. All you need are a few simple pantry staples and you’ll have this tasty breakfast staple in no time. Even better, it’s freezer-friendly so mornings will be a breeze!

5 from 1 vote

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Prep Time: 20 mins

Cook Time: 10 mins

Total Time: 30 mins

Servings: 6 patties

Ingredients

  • 1 lb ground pork
  • ¼ tsp dried thyme
  • ¼ tsp dried rosemary
  • ¼ tsp dried basil
  • 2 tbsp dark brown sugar
  • 1 tbsp maple syrup
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tbsp oil

Instructions

  • In a bowl, combine the pork with the breakfast sausage seasoning: dried thymedried rosemarydried basilbrown sugar, maple syrup, salt, and pepper.
  • Divide the pork into 6 servings and roll them into balls before flattening them into a patty shape on a parchment-lined sheet pan.

  • In a large cast iron, heat up oil over medium heat. Then add the patties to the cast iron, avoid overlapping them. You can press down some more for flatter patties but I let mine be.

  • Cook the breakfast sausages for 4 minutes per side or until cooked until the internal temperature has reached 160F.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Calories: 244kcal | Carbohydrates: 6g | Protein: 13g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 431mg | Potassium: 234mg | Fiber: 1g | Sugar: 6g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

Authour: Carmy

Course: Breakfast

Cuisine: American, Canadian

More Breakfast Recipes to Try

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