Homemade Breakfast Sausage: The Best Way To Start Your Day

Start your day off on the right foot with this flavor packed recipe for making your own breakfast sausage!

Breakfast sausage is an American invention, we think, and its distinctive character comes from a touch of maple syrup. This homemade version is full of flavor and is wonderful for making links or patties.

Average: 4.4 (26 votes)

Average Rating - Votes are tabulated end of day

Please rate this recipe ONLY after you cook it: 

Share This Recipe:

Print Recipe

breakfast sausage

Why buy pre-made breakfast sausage when you can make your own more flavorful version at home? Breakfast sausage is an American invention, we think, and its distinctive character comes from a touch of maple syrup. Our homemade breakfast sausage recipe amp up any breakfast and is wonderful as either links or as patties.

Course. Breakfast. Brunch. Lunch. Appetizer. Entree. Side Dish.

Cuisine. American.

Makes. 8 (2 ounce) sausage patties or links

Takes. About 40 minutes

Ingredients

3/4 pound pork shoulder muscle trimmed and cut into 1" cubes

1/4 pound pork shoulder fat trimmed and cut into 1" cubes

4 teaspoons Meathead's Memphis Dust

1 1/2 teaspoons dried sage, crumbled

1 teaspoon Morton’s coarse kosher salt (read more about the science of salt here)

1/2 teaspoon freshly ground black pepper

1 teaspoon red pepper flakes

2 garlic cloves, peeled and minced or pressed

1/2 of a jalapeño, seeds removed and minced fine

1 1/2 tablespoons of real maple syrup

About the maple syrup. Try to use real maple syrup. It is expensive, but worth it. Grade B is dark and flavorful, so that makes it our preference.

Method

1) Prep. Before making sausage, please familiarize yourself with best practices as described in our article on The Science Of Sausage Making.

2) Slice the meat and fat into 1/2" cubes removing gristle and sinew. Place it on a plate or pan in the freezer, along with the grinder parts that will contact the meat. Leave it there for about 20 minutes until it is firm but do not let it freeze. This makes grinding easier.

3) Combine the dry ingredients in a bowl. Toss in with the meat. Grind it with a 1/4" die. Mix in the jalapeño and maple syrup.

4) Pinch off a small piece of the sausage and cook it in a frying pan let it cool and taste to see if the seasoning is to your taste. Form it into patties, meatballs, skinless tubes, or encase it in hog casings, or if you want smaller links, lamb casings. 

5) Serve. Once done, you can grill or smoke it, or store it in the fridge for about 5 days or in the freezer for about a month.

"What nicer thing can you do for somebody than make them breakfast?"Anthony Bourdain

Placeholder

Placeholder

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazonhttps://tinyurl.com/amazingribs

...some HTML for the first variant...

Placeholder

Placeholder

Get Smoke Signals, our free e-letter. No spam. Guaranteed

Enter your email:

If you love barbecue and grilling, get a FREE 30-day membership in our Pitmaster Club. We can up your game.

  • FREE 30 day trial membership.
  • Sneak previews of Meathead’s new book.
  • We block ads from members.
  • Real community. No politics. No flame wars.
  • Monthly newsletter.
  • Video seminars with famous pitmasters.
  • Weekly podcasts with Greg Rempe.
  • Weekly BBQ cartoons by Jerry King.
  • Comprehensive Temperature Guide Magnet ($10 retail).
  • Monthly giveaways of Gold Medal grills and smokers worth up to $2000.
  • Discounts on products we love.
  • Support for AmazingRibs.com!

Lookit what our members are cooking:


Post comments and questions below

Placeholder

1) Please try the table of contents or the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can't help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

5) Posts with links in them may not appear immediately.

 

Click to ask questions and make comments