Easy Homemade Breakfast Sausage
Making breakfast sausage is way easier than you’d think! Requiring no special equipment, homemade breakfast sausage is flavorful, juicy, and great to make ahead.
Servings: 8 patties (roughly)
Ingredients
- 1 pound ground pork cold
- ¼ cup grated sweet onion details below
- 1 teaspoon ground sage
- 1 teaspoon dried rosemary
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon fennel seed
- ¼ teaspoon dried thyme
Instructions
- Use the coarse setting of a cheese grater to grate a sweet onion. Use ¼ cup of the grated onion, including the juices!
- In a bowl, add ¼ cup grated onion with juices, sage, rosemary, pepper, salt, garlic powder, fennel, and thyme. Mix well.
- Add in the ground pork and mix until just combined. Try to not overwork!
- Use a ¼ cup measure to measure out ¼ cup of the pork mixture, and then gently form into a ¼ inch thick patty. Try to not compress the meat too much (you’ll end up with tough sausage). Form all of the patties.
- Preheat a large nonstick skillet over medium-high heat.
- Add 2-3 patties to the pan in a single layer (no oil needed). Cook for 2–2.5 minutes each side until golden brown and the inside of the patties reaches at least 160℉ (higher is ok!). Repeat for consecutive batches.
Notes
- Try to avoid lean ground pork, unless you don’t mind a denser breakfast sausage. Fat = flavor and juiciness!
- Form into thin, ¼ thick patties. The patties will puff up as they cook.
- I cook the sausages for 4-5 minutes total to get a nice, golden brown crust.
- If you don’t have a nonstick skillet, you’ll need a bit of oil to cook the patties.
Nutrition
Serving: 1patty | Calories: 149kcal | Protein: 10g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 41mg | Sodium: 32mg | Potassium: 163mg | Vitamin A: 4IU | Vitamin C: 0.4mg | Calcium: 8mg | Iron: 0.5mg