Homemade Country Breakfast Sausage Recipe

This Country Breakfast Sausage Recipe will make it easier than ever to transform boring plain ground pork into a delicious homemade country sausage your whole family will enjoy!

This Country Breakfast Sausage Recipe will make it easier than ever to transform boring plain ground pork into a delicious homemade country sausage your whole family will enjoy!

Every year we purchase a pasture raised Hog from a local farmer. It saves us so much money by purchasing our meat in bulk. And I can’t even begin to explain how much better it tastes that any other pork we’ve ever had.

Plus when buying a whole or half an animal from a local farm you get to fully customize the way it’s butchered, allowing you to select the cuts that you enjoy eating.

While we do have the option to get the ground pork from our hog made into sausage at the butcher, we prefer to season it ourselves. I’d rather have a bunch of ground pork in the freezer that I can use plain in basic recipes like meatloaf, meatballs etc. Or eally unique and special recipes like my spicy asian green beans with ground pork recipe, then make country breakfast sausage at home or homemade hot sausage when ever I need it.

And even if you aren’t a whole or half hog, you can also save money by purchasing plain ground pork, instead of pre-seasoned sausage.

An added bonus is that youcan adjust the seasonings to your taste and know that there’s no junky fillers or msg in the sausage seasoning that you mix up at home.

How to make Country Sausage at Home

Making sausage at home is very easy. It’s really just adding seasonings to ground meat. In this case we are using a custom blend of country sausage spices that make the best breakfast sausage seasonings. It’s tried and true, highly rated and honestly everyone asks for the recipe!

What meat is best for Sausage?

By default sausage is made of ground pork, but you can make this country sausage using ground turkey or ground chicken, if that’s more suitable to your preferences. I will caution you that using poultry in place of pork for homemade country sausage will yield a much leaner and potentially drier sausage. So, be sure to cook turkey sausage it at a lower temperature or maybe make oven baked country sausage instead of pan fried.

By default most of you will most likely use store bought ground pork but you can absolutely start with a chunk of pork (I suggest a pork butt or pork shoulder roast) and use a meat grinder!

If you are looking to get started grinding your own meat, my recommendation for a basic entry-lever grinder is to grab the meat grinder attachment for your kitchen aid mixer. We’ve been using ours for nearly 20 years, it’s perfect for small projects, like making a couple batches of homemade sausage!

However, if you are getting really serious about grinding meat at home, I recommend this stand alone grinder. We purchased ours when we started making our own raw dog food, but quickly realized what a versatile appliance it is. Not only will it give you more options for customizing the any meat grinding project like ground beef, it’s also very handy for non-lean meat tasks like grinding pork fat or beef fat to render.

What Seasonings are in Country Sausage

When I originally working on perfecting my country breakfast sausage seasoning recipe back in 2015 (yes that long ago) it took many, many failed sausage seasoning spice combinations before figuring out the perfect classic breakfast sausage taste!

country breakfast sausage seasonings in a glass bowl

Sausage Seasonings:

  • Salt, I recommend sea salt
  • Black Pepper
  • Majorum
  • Sage
  • Paprika
  • red pepper flakes (aka crushed red pepper)

How to make Country Breakfast Sausage

Since I’ve ready put together the perfect blend of sausage seasonings for you! If you can mix meat and spices, then you’re already a pro at making breakfast sausage!

Simply combine your ground pork and sausage seasonings in a large bowl and get mixing! Feel free to use your hands or a hand mixer works too if you’d rather not get your hands messy.

ground pork with seasonings to make country sausage

Once you combine your meat and country sausage spice mixture, you can use it as bulk sausage in any recipe calling for country sausage, breakfast sausage or even sweet sausage. My country sausage recipe is perfect for making Sausage Gravy, too!

For most of you, it’s easiest to make homemade breakfast sausage patties for breakfast. I like to use a meat scooper to portion out my raw ground pork sausage mixture. It helps keeps the patties consistent size and weight.

making sausage patties

Using THIS scoop consistently yields just over a 3 ounce sausage patty, which for Ray and I, is the perfect portion size. Feel free to adjust the patty size to meet your preference.

5 homemade sausage patties

If you feel EXTRA fancy you can always grab a sausage stuffer attachment for your mixer and sheep casings to make link sausage if that’s your thing. I recommend making at least a 10 pound batch of homemade country sausage to make it work the effort to set up and clean up the mess!

No matter if you make homemade country sausage links or patties, you can choose to cook them up immediately to enjoy OR put them into the freezer for later.

Country Breakfast Sausage with over easy eggs for breakfast

The last step and maybe the hardest is deciding what type of sweet or savory breakfast sausage meal are you planning to make first with your homemade breakfast sausage recipe?

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Homemade Country Breakfast Sausage Recipe

This Country Breakfast Sausage Recipe will make it easier than ever to transform boring plain ground pork into a delicious homemade country sausage your whole family will enjoy!
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Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 8 servings

Ingredients

Instructions

  • Combine all seasonings in a small bowl
  • Using your hands, mix your seasoning blend into your ground pork
  • Use as you would any other bulk sausage or can be put into casings.
  • Enjoy

Notes

I always fry up a tiny patty of sausage to make sure it’s seasoned perfectly before cooking the rest of the sausage.
You can also use Hot Smoked Paprika in place of the crushed red pepper.

Nutrition

Calories: 299kcal | Carbohydrates: 1g | Protein: 19g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 82mg | Sodium: 354mg | Potassium: 330mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
Tried this recipe?Mention @hayley_inthekitchen or tag #hayley_inthekitchen!

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