Learning to make your own breakfast sausage is easy. And once you do, the potential for variations is endless.
Homemade breakfast sausage is very simply ground meat that is well-seasoned. Most of the time that ground meat is pork, because when making sausage you want a little bit of fat in it.
You can make sausage from ground turkey or chicken as well, but again, there isn’t a lot of fat in those meats. If you do decide to try turkey or chicken sausage, I find they are best when used in other recipes. Things like sausage gravy or sausage dressing/stuffing. Or you can simply add in some healthy fat when you mix it up or when you are cooking it.
Turkey or chicken sausage cooked by itself, may get a little dry. I’m not saying don’t do it, or that it will for certain, just be warned that it may be a possibility.
Note: I no longer eat pork, however I am leaving recipes like this one up for those who enjoy it. Many pork recipes can be easily converted to turkey or chicken recipes, with little or even no other changes. Recipes with bacon or sausage can use alternatives like beef or turkey bacon. Many of those recipes are being updated with the changes. Article: Why I Quit Eating Pork
Making Your Own Sausage
Making your own sausage opens up all sorts of possibilities. If you don’t like fennel, you can omit it. If you like your sausage hotter or milder, you can adjust the heat. You can even change the herbs used to experiment with other flavors. Be adventurous!
I prefer to make my sausage with fresh herbs from my garden. However, if you don’t have access to all of the fresh herbs out there, you can use dried herbs as well.
When using dried herbs, you want to cut the quantity to about 1/3 of what it calls for in fresh herbs. Drying removes all of the moisture from the leaves and, of course, shrinks the herbs in size.
To make Homemade Breakfast Sausage, you will need:
- ground meat (turkey, chicken, beef or pork)
- apple
- fresh minced parsley
- fresh minced sage
- whole grain (country style) Dijon mustard
- garlic
- fresh thyme leaves
- fine sea salt
- freshly ground black pepper
- fennel seeds
- red pepper flakes
- ground white pepper
- Ceylon cinnamon
- mixing bowl
Use this breakfast sausage for some Sausage Gravy and biscuits!
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How to Make Homemade Breakfast Sausage
Ingredients
- 1 lb ground meat, turkey, beef, chicken, or pork (see note in the post about meat options)
- 1/2 c shredded apple
- 2 Tb fresh minced parsley
- 1 Tb fresh minced sage
- 1 Tb whole grain mustard, country style Dijon
- 1 clove garlic, minced (or grated for stronger garlic flavor)
- 1 teaspoon fresh thyme leaves, minced
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon fennel seeds, crushed
- 1/2 teaspoon red pepper flakes
- 1/8 teaspoon ground white pepper
- 1/4 teaspoon Ceylon cinnamon, not typical baking cinnamon
Instructions
- Place the ground meat in a large mixing bowl.
- Sprinkle all of the remaining ingredients all over it.
- Using your hands, work it all together until it is just combined. Over-working ground meats can make them tough.
- Use the sausage as you wish.
Notes
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Note: I no longer eat pork, however I am leaving recipes like this one up for those who enjoy it. Many pork recipes can be easily converted to turkey or chicken recipes, with little or even no other changes. Recipes with bacon or sausage can use alternatives like beef or turkey bacon. Many of those recipes are being updated with the changes. Article: Why I Quit Eating Pork
Dear Lady, I, too, have stopped eating pork. I have relatives that are in the medical profession who have stopped eating pork and when they explained their decision, I understood and also stopped and this was before I read God’s instructions in Deuteronomy and Leviticus. I make all-beef sausage patties and add olive oil to ground beef. As for bacon, I have substituted all-beef pastrami; I cut it into pieces as I would bacon and fry it before adding it to a casserole, Not Bad!! Thank you, you are an inspiration.
Thank you Catherine
Thank you for this!