Homemade Breakfast Sausage – Juicy, Savory, Sweet Goodness
- Type
- Bratwurst
- Level
- Easy
- Rating
- Rate this recipe
In this post I will show you how you can make delicious Breakfast Sausage yourself.
A Breakfast Sausage is perfect for a delicious breakfast as well as for brunch or as a sandwich.
The best part is that I also show you a way to make them without a meat grinder and casings.
So you can also fry them for a breakfast burger as patties and have full control over the quality of the ingredients. Simply awesome!
You can read the whole breakfast sausage recipe below or watch the video.
Table of Contents
Breakfast Sausage – What do you need to make it?
Ingredients per 1 kg
| Ingredient | Grams |
|---|---|
| pork shoulder | 600 g |
| pork belly | 200 g |
| pork fat | 200 g |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| maple syrup | 75 g |
| ice water | 50 ml |
| sea salt | 14 g |
| finely chopped parsley | 6 g |
| chili flakes | 2 g |
| pepper | 1.5 g |
| fresh sage | 1.5 g |
| fresh thyme leaves | 1.5 g |
| fresh ginger | 1 g |
| fenugreek | 1 g |
| nutmeg | 1 g |
The equipment to make breakfast sausage
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks and can then be mixed.
You need a sausage stuffer to get your meat mass into the casing. If you are starting out you can also add an attachement to your grinder or use a modified plastic bottle or funnel.
Sausage casings
Breakfast sausage is traditionally filled into natural casings.
I recommend hog casings caliber 28 / 30. If you like to make thinner sausages, sheep casings caliber 20/22 are very good.
If you would like to prepare the sausages without casing: You can just form the mass into patties and fry them out without a casing.
Step-By-Step Instructions
Prepare the meat
Cut the pork shoulder, pork belly and pork fat into pieces that fit your grinder. Aim for roughly 75 % lean meat and 25 % fat for a juicy breakfast sausage.
Grind the meat
Grind through the medium plate (4 mm). Chill your grinder parts in the freezer beforehand to keep the meat cold and prevent smearing.
Fry a test patty
Fry a small sample and taste it. Adjust the seasoning if needed before processing the whole batch.
Fill and link the sausages
Stuff into hog casings caliber 28/30 and link to your preferred length. Turn neighboring links in opposite directions so they hold their shape.
Fry and serve
Your breakfast sausage is ready. Fry over medium heat for about 3–4 minutes on each side until golden brown. It is great in a sandwich with cheese and egg, with scrambled eggs or on a breakfast burger. Enjoy!
Frequently asked questions
What is breakfast sausage?
What is breakfast sausage?
Breakfast sausage is an American pork sausage seasoned with sage, thyme and maple syrup. It is traditionally served for breakfast in the United States and Canada, either in casings or fried as flat sausage patties.
How long does breakfast sausage keep?
How long does breakfast sausage keep?
It keeps for about 3 days in the fridge. You can also freeze it raw for several months without losing flavor.
Can I make it without a meat grinder?
Can I make it without a meat grinder?
Ask your butcher to grind the shoulder, belly and pork fat together. Alternatively, use ready-ground pork, add the seasonings and form patties to fry.
Can I make breakfast sausage patties?
Can I make breakfast sausage patties?
Absolutely. Shape the seasoned mixture into flat, palm-sized patties about 1 cm thick. Fry over medium heat for 3–4 minutes per side until golden brown. This is the simplest option because you don’t need casings or a sausage stuffer.
