homemade sausage

If you love breakfast sausage, try this homemade recipe. Super tasty and surprisingly easy... just a bunch of seasonings mixed together with ground pork!

Easy Homemade Breakfast Sausage

pork

brown sugar

salt

black pepper

thyme

rosemary

sage

marjoram

nutmeg

cayenne pepper

maple seasoning (optional)

In a large bowl, stir seasonings together with ground pork. Scoop into 12 even balls {I used a cookie scoop for this}, form into patties and fry in a nonstick skillet with a little cooking spray. Once fully cooked, remove to paper towels and serve as desired.

How to Make Homemade Sausage (VIDEO Recipe)

lbs well marbled beef (1/4 diced, 3/4 ground*)

bacon

tsp sea salt

mustard seed

tsp black pepper

tsp Mrs. Dash

water

natural hog casings (about 10-12 feet total**)

Sausage poker (optional but nice)

Meat grinder with sausage attachment

Place meats on a baking sheet, cover with plastic wrap and freeze 1 1/2 hours. Should be very firm, not frozen solid. Place all meat grinder parts in freezer and refrigerate mixing bowl at least 30 min prior to using.

Rinse casing well to remove salt and run warm water all the way through the casing. Let casing soak in warm water (90˚F water) for at least 1 hour or until soft and slick. Keep casings in water until ready to use.

Remove 1/3 of meat from the freezer, dice into 1/4 thick pieces with a sharp knife and transfer to your chilled mixing bowl. Chop remaining meat into 2" pieces so that it can easily go through the meat grinder. Set up your meat grinder (if using KitchenAid mixer, set to speed 4 using the large holes grinding plate) and grind meat into chilled bowl then grind bacon.

Sprinkle seasonings over meat and toss by hand 30 seconds to distribute then add 1 cup water and mix meat by hand for 1 minute (or with paddle attachment on speed 1 for 1 minute), just until a light film forms on the outside of the bowl and the mixture binds to itself and can hold a patty shape. Cover and refrigerate your sausage mixture while you clean your grinder and set up your sausage maker attachment. Seasoning Tip: To test your meat for seasoning, form a small patty and saute it on a skillet to sample.

Lightly oil the outside of your sausage tube attachment and thread 1 sausage casing over the tube leaving a 6" tail hanging off the end. Do not tie the end - you want the initial air that comes through to escape.

Remove ground meat from refrigerator, set mixer to speed 4 and add meat into hopper, pushing down with the plunger and adding more as you go. Use one hand to stuff the meat through and one hand to guide the filled casings. Fill firmly but do not overstuff, especially if making sausage links. Take care not to let big gaps of air into the tube. If you get air bubbles - no problem - you can poke the sausage casing with sausage pricker as you go. Let the sausage come out in one long coil until about 6" of casing remains at the end then start with the new sausage casing.***

Pinch, twist and spin to make small sausage links or coil the sausage for the classic kielbasa look. Tie off the ends or tie with kitchen string if desired. Prick with sausage poker about every 2 inches, especially where you see air pockets, to prevent the sausage from bursting. Sausage can be baked, grilled or sautéed right away or can be refrigerated or frozen for later. Keeps well in refrigerator for 3-5 days or frozen up to 3 months.

Deliciously flavorful, Turkey Sausage Breakfast Gravy is lighter and made from scratch! Lean ground turkey is mixed with seasoning and browned before being turned into a thick gravy and served over biscuits! 

Turkey Sausage Breakfast Gravy

turkey (93% lean)

kosher salt (plus more to taste)

black pepper (coarse freshly ground

onion powder

garlic powder

red pepper flakes

olive oil

all-purpose flour

milk (2%

black pepper (freshly ground)

biscuits (for serving)

In a mixing bowl, combine the turkey, salt, rubbed sage, black pepper, onion powder, garlic powder and red pepper flakes. Use a fork to mix until combined.

Meanwhile, heat olive oil in a large deep sided skillet over medium-high heat. Add in the turkey breakfast sausage. Using a wooden spatula, break the meat up into small crumbles.

Cook until the meat is no longer pink and is browned. Sprinkle in flour, stir and cook until absorbed.

Pour in the milk stir and bring to a low boil. Reduce the heat to low and continue stirring until thickened. Season with kosher salt and black pepper to taste.

Spoon turkey sausage gravy over biscuits with extra black pepper.

Easy Homemade Breakfast Sausage - deliciously seasoned breakfast sausage with very little salt and no preservatives. Remarkably little effort is needed to make this easy, delicious sausage.

pork shoulder

tsp smoked paprika

tsp kosher salt

½ tsp chili flakes

allspice

tsp marjoram, (or oregano)

cayenne pepper, (or more to taste)

dry thyme

Mix the salt and spices together until well...

Mix the salt and spices together until well combined.

Cut the pork into small cubes.

Toss the pork cubes in the spice mixture...

Toss the pork cubes in the spice mixture until they are completely coated. (Note: If you are using pre-ground pork add it to a bowl a little at a time, sprinkling some of the spice mix between the layers before mixing together well. This ensures an even distribution of the spices throughout the sausage.)

Coarsely grind the spiced pork cubes. Cover and...

Coarsely grind the spiced pork cubes. Cover and place in the fridge for an hour or two or preferably overnight for the flavors to blend together.

Form into 3 ounce patties and fry to...

Form into 3 ounce patties and fry to lightly golden brown.

If freezing the sausage, place each patty between...

If freezing the sausage, place each patty between 2 pieces of parchment paper to more easily separate them when frozen. Stack a few at a time and wrap in plastic wrap or place in ziploc bags to freeze

Delicious homemade sausage recipe replicates the flavor and texture of your favorite Jimmy Dean Sausage

Copycat Jimmy Dean Breakfast Sausage

Garlic Salt

parsley

fresh coarse ground black pepper

coriander

msg (*Optional)

Oregano

maple syrup

Black Pepper

red pepper

MSG (such as Accent Flavor Enhancer)

Combine the ground meat with the seasonings, mixing well to ensure they're fully incorporated.

If possible, allow the mixture to set for at least 1 hour.

Form into patties and pan fry or bake as desired.

Learn how to make Italian sausage right at home. It&#039;s fresh, flavorful and tastes way better than store bought!

Italian Homemade Sausage

pork (pork shoulder make sure at least a ½ pound is fat)

hot pepper flakes

fennel (finocchietto)*

white wine

Chop the pork into small pieces.

Ground the pork with a meat grinder, then place in a large bowl, add the salt, hot pepper flakes, dried fennel and white wine. Add the lower amount of ingredients first. Then take a small amount (mini hamburger amount) and cook it, taste and adjust the seasonings to your liking. Remember you can add but you can&#39;t take away.

Hook up your sausage stuffer with the casing, leave at least 6 inches of casing off the end of the tube, this is needed to tie off later.

Stuff the meat mixture into the stuffer. If all the meat doesn&#39;t fit, just keep pushing it through, or you can stop half way and tie off the casing and continue with a second batch.

When the meat starts to come out, check to make sure that the casing does not slip off the tube and that the meat is filling the casing, good idea to do it with a helper. Make sure the sausage comes out in a long tube, sausage links are tied off at the end. Be sure to leave 6 inches of casing on both ends.

When all the meat is in the casings, both ends should be tied off with tight double knots. Take a sewing needle (disinfected) and go up and down the casing piercing it with the needle.

Then with both hands, start forming the links, make sure they are tight in the casing, ours were about 4-5 inches, then twirl the link a couple of times, continue down the whole length of the coil, tie the sausages as shown in the photo.

The sausages should be hung to dry in a cool area without touching each other for approximately 12 hours before consuming. Enjoy!

Top 6 homemade sausage recipes from across the web

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Easy Homemade Breakfast Sausage

How to Make Homemade Sausage (VIDEO...

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Easy Homemade Breakfast Sausage

Copycat Jimmy Dean Breakfast Sausag...

Italian Homemade Sausage

Top 6 homemade sausage recipes from across the web

The most viewed homemade sausage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Homemade Breakfast Sausage

How to Make Homemade Sausage (VIDEO...

Turkey Sausage Breakfast Gravy

Easy Homemade Breakfast Sausage

Copycat Jimmy Dean Breakfast Sausag...

Italian Homemade Sausage

The most viewed homemade sausage recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine