Homemade Breakfast Sausage

This simple homemade breakfast sausage is the perfect addition to your weekend breakfast spread. Full of spices, garlic and sweet maple syrup.

Homemade Breakfast Sausage by Nutmeg Nanny

The first time I had homemade breakfast patties (I’m talking 100% homemade) was when I went to Germany about 9 years ago. I had planned the trip for a few months and decided that I wanted to spend some time in Heidelberg. {To this day Heidelberg is still one of my favorite places on earth} I stayed in the old section of town (near the bridge) in a hotel that included free breakfast. I went down to the restaurant the first morning and saw soft boiled eggs, fresh sausage patties, crusty rolls, fresh cheese and tons of fresh Italian meats. I was slightly confused {cheese and meat display for breakfast?} but also really excited. Prosciutto for breakfast? Ummm yes!

So I piled everything they had onto my plate, took a seat and started to dig in. I cut into a piece of their homemade sausage, took a bite and I’m fairly certain I might have groaned at the table. It was that good. It was a lot different than the normal Jimmy Dean style of sausage I was used too. It was just as flavorful but had a less smokey taste and was packed with spices not normally found in store bought sausage. I was sold. While I will always be a fan of store bought sausage I’m a complete sucker for throwing it together yourself every once awhile. Plus you get to make it however you want. You like things spicey? Add lots of crushed red pepper. You like things super sweet? Throw in some maple syrup and dark brown sugar. Having a love affair with fennel? Throw it on in!

You get it, homemade sausage means you get to be the boss.

Who doesn’t love being the boss?

Homemade Breakfast Sausage by Nutmeg Nanny

There is one small thing you should know about making your own sausage. You need to use fatty meat in order to keep the sausage moist. At my local store I’m able to talk to the butcher shop and ask them to grind me some extra fatty pork for sausage making. However, if you do not have a super awesome butcher shop you can just grind your own! Yes, that does mean you need your own meat grinder(or meat grinder attachment for your KitchenAid mixer) but I’m going to just pretend this is something that almost everyone has in their house. I adapted this recipe from Alton Brown who does explain the whole “grinding your own” process. You would follow the same directions except you would use my spice/flavor ingredients instead of his.

Obviously.

The blend of flavors I use in this sausage is a mixture of sweet and spicy. Lots of maple syrup for added flavor and sweetness plus just a touch of heat from the crushed red pepper. If you like things spicier feel free to bump that 1/2 teaspoon to 1 teaspoon. That’s the way I do things!

Homemade Breakfast Sausage by Nutmeg Nanny

I know this sounds completely ridiculous but just writing this little story makes me want to go back to Germany. If anyone is look for a blogger to come visit I’m fantastic at tweeting, eating delicious food, Instagraming, eating delicious food and drinking delicious beer. I could be a great asset to your business.

Right?

Print

Homemade Breakfast Sausage

This simple homemade breakfast sausage is the perfect addition to your weekend breakfast spread. Full of spices, garlic and sweet maple syrup.

Yield: 12 sausage patties

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients:

  • 2 pounds ground fatty pork
  • 1/4 cup real maple syrup
  • 2 cloves garlic, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon poultry seasoning
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon crushed red pepper (add more if you like it spicy)
  • 1/4 teaspoon fresh grated nutmeg

Adapted from Alton Brown

Directions:

In a large bowl mix pork, maple syrup, garlic, salt, pepper, poultry seasoning, smoked paprika, crushed red pepper and nutmeg together. I find it's easiest to use your hands to mix together the sausage.

Make (about 12) smaller sized breakfast sausage patties and either cook immediately or package to freeze.

If cooking immediately heat olive oil in a large skillet over medium heat.

Cook until both sides are browned and the pork is fully cooked, about 10-15 minutes.

Disclosure: There are some Amazon Affiliated links in this post. 

30 Responses to “Homemade Breakfast Sausage”

  1. #
    1
    cassie — May 27, 2014 at 9:11 am

    I have been wanting to make homemade sausage for the longest time. This sounds amazing, Brandy!

  2. #
    2
    Sarah Caron (Sarah's Cucina Bella) — May 27, 2014 at 9:17 am

    Homemade sausage has been on my to-try list forever. This sausage looks incredible. I wish I could have a bite right now.

  3. #
    3
    Kim (Feed Me, Seymour) — May 27, 2014 at 9:19 am

    We are obsessed with breakfast sausage in our house! Definitely MUST try this homemade version.

  4. #
    4
    Renee - Kudos Kitchen — May 27, 2014 at 9:31 am

    I’m probably one of the few people who prefer breakfast sausage over bacon. Love this recipe! I must try it ASAP!

  5. #
    5
    Lauren Kelly Nutrition — May 27, 2014 at 9:32 am

    This is just genius! I can’t wait to make these for my family!! 🙂

  6. #
    6
    Amy @Very Culinary — May 27, 2014 at 9:39 am

    I want to be the boss! Grinding my own meat is too ambitious, but if you were to do it for me, I would devour these.

  7. #
    7
    amanda @ fake ginger — May 27, 2014 at 9:40 am

    I’ve always wanted to make my own sausage but I was intimidated! Totally trying this!

    • nutmegnanny replied: — May 27th, 2014 @ 10:08 am

      I hope you try it! It’s so easy and I bet the boys would love it!

  8. #
    8
    Martha @ A Family Feast — May 27, 2014 at 10:34 am

    I am SO trying this at home! Thank you for sharing!

  9. #
    9
    Colleen (Souffle Bombay) — May 27, 2014 at 10:46 am

    Ooooh, YES!! I have been meaning to make sausage like this (as well as lamb sausage) for over 2 years yet never do it. It’s on now!! AND I KNEW I likes you…anyone that can admit they groan over a great bite of food is my kinda gal!

  10. #
    10
    Maggie Unzueta @ Mama Maggie's Kitchen — May 27, 2014 at 10:54 am

    I have never thought of making my own sausage. Looks so easy too! Thanks for the cooking inspiration.

  11. #
    11
    Brenda@SugarFreeMom — May 27, 2014 at 12:14 pm

    My hubby would absolutely love this recipe! He was stationed in Germany for 3 years and fell in love with the food as you did. I’ve not made my own sausage but this sounds so easy I just might!

  12. #
    12
    Ginny McMeans — May 27, 2014 at 12:22 pm

    Wow! You really tackled a great recipe here. I bet it is amazing and I love your spice mixture.

  13. #
    13
    Angela @ Mind Over Batter — May 27, 2014 at 12:30 pm

    I am part of that small percentage who doesn’t own a meat grinder! Why, why?! I need to rectify this quickly, if only to make these delicious sausages!

  14. #
    14
    Liz @ The Lemon Bowl — May 27, 2014 at 3:18 pm

    Ok so funny – JUST last night I told a friend I wanted to make homemade sausage!! Seems like such a great thing to make in advance to reheat on busy weekday mornings. I’m drooling here!

  15. #
    15
    Marjory @ Dinner-Mom — May 27, 2014 at 3:44 pm

    I like the idea of adding in my own blend of spices to sausage and yours sound delish!

  16. #
    16
    Paula - bell'alimento — May 27, 2014 at 3:51 pm

    Sausage and Bacon are the two things my boys want just about every day for breakfast. I love this.

  17. #
    17
    Susan — May 27, 2014 at 5:43 pm

    I want to go to that place! I also want these for breakfast! We visited Cologne for a night and stumbled upon this empty restaurant for lunch, had a total pork overload but turns out it was one of the best known places in Cologne for the dish we ate. Those Germans know their pork!

  18. #
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    Lana @ Never Enough Thyme — May 27, 2014 at 6:46 pm

    I love making my own sausage, too. Having control of the amounts of spices and, of course, using no preservatives are huge advantages. Your spice combination sounds wonderful.

  19. #
    19
    Jessica (Savory Experiments) — May 27, 2014 at 8:09 pm

    I love making homemade sausage and am always looking for new recipes! This looks fabulous!

  20. #
    20
    Jamie @ Coffee With Us 3 — May 28, 2014 at 12:38 am

    I can’t tell you how badly I want to go back to Germany as well. I remember a sandwich we bought from the local butcher that was amazing. And the cheeses are to die for. And of course, that’s where I first met Nutella, before it was available here in the states.
    Looks like delicious sausage! I’m pinning. And honestly, I love the idea of asking the butcher to grind the pork- the fact that I don’t have a meat grinder is what has kept me from trying homemade sausage thus far!

  21. #
    21
    Samantha — May 28, 2014 at 10:29 am

    I would really love to go to Germany! Prosciutto for breakfast, yes!

  22. #
    22
    Kirsten/ComfortablyDomestic — May 28, 2014 at 5:37 pm

    I LOVE making my own breakfast sausage. You are so right about needing extra fatty meat. I’ve tried making sausage with lean meat and it was not a good scene. Here’s hoping some brilliantly saavy PR folks pick up on your hint and send you back to Germany!

  23. #
    23
    Kellie @ The Suburban Soapbox — May 28, 2014 at 8:34 pm

    I love breakfast sausage and it’s always so much better homemade! Even better if someone else makes it for you. 🙂

  24. #
    24
    Joanne — June 1, 2014 at 7:47 am

    Obviously DIY sausage is better than anything frozen! I would love to go to Germany also…if you someone to tag along on your trip… 😛

  25. #
    25
    Nicole Garrison — June 2, 2014 at 1:20 am

    Any Suggestions for someone who can not have pork
    sounds so delicious.

    • nutmegnanny replied: — June 2nd, 2014 @ 9:27 am

      Hi Nicole! You could try beef (it might take on a slight hamburger taste BUT you still have all the breakfast sausage seasoning) and I have heard of people using turkey before as well. The only thing I worry about with turkey/chicken is that it’s so lean that it could come out dry. You would have to think of a way to keep it moist, perhaps adding in extra fat with some olive oil. If you give it a try with other meat let me know! Thanks!

  26. #
    26
    Denise — October 11, 2014 at 12:40 pm

    I love this ! I have made this using 1 lb pork and 1 lb turkey. Worked out so well that it will be what I will continue to do ! Thanks.

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