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This simple homemade breakfast sausage is the perfect addition to your weekend breakfast spread. Full of spices, garlic, and sweet maple syrup.
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 to. 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 in a while.
Plus you get to make it however you want.
Do you like things spicy? Add lots of crushed red pepper.
Do 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?
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
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.
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!
I know this sounds completely ridiculous but just writing this little story makes me want to go back to Germany.
If anyone is looking for a blogger to come visit I’m fantastic at tweeting, eating delicious food, Instagramming, eating delicious food, and drinking delicious beer.
I could be a great asset to your business. Right?
Homemade Breakfast Sausage
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
- 1/4 teaspoon fresh grated nutmeg
Instructions
- 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 them immediately or package them to freeze.
- If cooking, immediately heat the 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
Wow! You really tackled a great recipe here. I bet it is amazing and I love your spice mixture.
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!
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!
I like the idea of adding in my own blend of spices to sausage and yours sound delish!
Sausage and Bacon are the two things my boys want just about every day for breakfast. I love this.
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!
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.
I love making homemade sausage and am always looking for new recipes! This looks fabulous!
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!