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Homemade pork breakfast sausages are incredibly easy to make and delicious too.
There’s no need for special equipment (grinders and stuffers) or casings when making these sausages.  They come together in minutes with just a few tasty ingredients.  They’re easily adapted to suit your taste (see recipe notes) and can be formed into patties, meatballs or a link shaped sausages like I tried to do!
Homemade Breakfast Sausages can be made ahead of time and refrigerated for a day or two until ready to cook. Â In addition to being highly adaptable, they’re also great cooked and frozen, then rewarmed in the microwave when needed. Â I’m always looking for ways to have something special on hand for our occasional guests, or for a leisurely weekend brunch (what’s leisurely again – I think I forgot?) Â Most of all, these sausages are low in sodium and nitrate free!
Made with ground pork, seasoned bread crumbs, garlic, an egg white and loads of your favorite fresh spices, they are hard to beat!
Finally, use fresh ingredients, whenever possible, and good quality pork that’s a little on the fatty side.  You don’t want to serve dusty-dry sausage patties at your breakfast table!
Don’t forget to PIN to your favorite breakfast board!
Homemade Breakfast Sausages
Ingredients
- 1 pound ground pork
- ½ cup Italian seasoned bread crumbs
- 1 egg white, lightly beaten
- 1 small clove garlic, minced
- 1 teaspoon fresh thyme leaves, chopped
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- 3 tablespoons olive oil, for cooking
Instructions
- In a large mixing bowl combine the pork, bread crumbs, egg white, garlic, thyme, parsley and the salt and pepper. Try not to overwork the mixture but make sure it is well blended.
- Divide the mixture into twelve portions and form into links or patties. Place the formed sausages on a parchment lined plate or baking sheet and refrigerate for at least 15 minutes before cooking.
- To cook the sausages, add 2 tablespoons olive oil to a large skillet. Heat on medium-low heat until the oil is shimmering. Fry the sausages for 12-15 minutes, or until golden brown on all sides. Add the additional tablespoon of olive oil to the pan in between batches if needed. Drain on paper towels and serve.
Recipe Notes
- You can freeze the fully cooked sausages and re-warm in the microwave when needed.
- Optional add-in's to flavor your sausage (but not all at once!): sage, rosemary, fennel seeds, nutmeg, brown sugar, cayenne, red pepper flakes, and ground cloves
Nutrition
I hope you’ll give these a try – it’s a fun and easy recipe!
Do you have big plans this weekend to pick apples in the orchard, or pumpkins in the pumpkin patch?  We hope to pick pumpkins because my daughter and daughter-in-law have big photo plans for their baby girls that involve pumpkins and hair bands and who knows what else!  Sounds like fun! Speaking of fun and photos – I just had to share these of our granddaughter Jayden.  Jayden just turned 6 months old, is starting to sit up on her own and just tried carrots for the first time – her first vegetable!  She is growing fast and I think she’s going to have curly hair too!
Thanks so much for stopping by!  Have a wonderful weekend 🙂
P.S.  Oops I almost forgot!  Today is my 6 year blog anniversary, also known as a blog-iversary.  Wow its hard to believe it’s been six years.  I want to thank you all for being a part of my life for all these years and give a big warm welcome to all new readers too!  Hope to hear from you all soon.  Please let me know if there is ever a recipe you need, if you have questions about one of mine or if you just want to say hi!  Email me anytime – savingdessert@aol.com.  Thank you so much for making this adventure tons of fun!
Tricia
Phyll
Just came across your blog today – hooray. No added unpronounced ingredients: thank you so much, can’t wait to make this for breakfast soon.
Tricia Buice
Welcome aboard Phyll! Enjoy the sausage. It’s so easy and delicious 🙂
Mary
oh sweet, baby! Those eyes are irresistible. I came to admire that breakfast sausage, but wow. Baby distractions are so much fun. Congrats on SIX years too!
Tricia Buice
Thank you Mary! Great to hear from you. Hope you’re enjoying the holidays. Thanks again!
Bonnie
What an adorable baby! I almost overlooked the sausage recipe starring at those blue eyes!! However, I came to my senses and am copying the recipe. Thank you!
Best,
Bonnie
Tricia Buice
Thank you Bonnie – we love these sausages and they taste so much better than store bought. Thanks – I love being a grandma!
Dom
adorable grand-daughter and an adorable recipe for sausages. I’ve evener made sausages but always wanted to and your recipe seems so simple, I can’t think why i’ve never done it. Such sunny pictures for this miserable British morning, thank you!
Tricia Buice
Thank you Dom! Hope the sun came out and that you have a wonderful week 🙂
Pam
Homemade sausage rules and yours sounds delicious! I grew up on a farm and our sausage was my grandfather’s recipe. I did not eat/nor like store bought sausage until just a few years ago. Thanks for your recipe! Jayden is a little sweetie for sure with those cute tiny hands! And Happy Anniversary! ☺
Tricia Buice
Thanks Pam! Hope you have a beautiful week in the midwest 🙂
Mimi
I’ve only made sausages in casings, but this is smart and so much easier! They look so good – so plump and moist!
Tricia Buice
Thanks Mimi – just don’t overcook them or they will dry out like a meatball – haha. Patties may be easier to cook now that I think about it. But they are delicious and a great addition to your morning eggs!
Mandy
Never thought about making a sausage sans a casting – genius!
Jayden is a gorgeous wee poppet with striking blue eyes.
Have a wonderful weekend Tricia. Congratulations on your 6 years. Here’s to the next 6.
🙂 Mandy xo
Tricia Buice
Thank you so much Mandy! Is it spring in Africa? I can’t wait to see your garden photos. Have a lovely weekend.
Gerlinde @Sunnycovechef
Congratulations Tricia, your blog is fantastic. What cute granddaughters, they are darling. Oh, and let’s not forgot the sausages, I will make them as soon as I get home.
Tricia Buice
Thank you Gerlinde! These are so easy and very tasty. Enjoy 🙂
cheri
Happy Blog-anniversary Tricia, wow, hard to believe it’s already been 6 years. Also your adorable granddaughter is so precious. Have a wonderful week-end with family……
Tricia Buice
Thank you Cheri – hope you had a good trip home. Where does the time go?
Larry
Homemade sausage is hard to beat and yours looks delicious. Those sure are some pretty blue eyes.
Tricia Buice
Thanks Larry – I bet you would like making it. Have a lovely weekend and thanks!
Angie@Angie's Recipes
I make similar sausage for my husband’s lunch, with LOTS of garlic though. Did Jayden love her first veggie treat?
Happy blog anniversary, Tricia.
Tricia Buice
More garlic is a good idea! Jayden was not sure about the carrots but she ate them. Next they are going to try peas I think – a little at a time. Thanks so much!
Sara
These look SO much better than the store bought version, putting it on my breakfast menu for this weekend!
Tricia Buice
Thank Sara! Enjoy 🙂
Monica
I love this, Tricia! I have always wanted to make breakfast sausages and now I have a great recipe so thank you. My son loves sausage for breakfast (though lately, he’s been taking a little break) and I think I just want to try and “impress” him. haha. This looks very impressive! Have a great weekend!!
Tricia Buice
Yeah Monica! I hope he likes them – they are tasty and can be easily adapted to his favorite spices. Enjoy and happy weekend to you!
NAncy
I have mixed your sausage receipe! Can’t wait to try. IHave deceived not to make sausage-type shapes as I think will be to time consuming, but now I am trying. To make a level(Aall the same thickness) and what to use to make them round, seems like some are thicker and no one sausage patty stage same shape. I will be freezing(did you say to cook first?) will this be O.K? Thanks. N.S.
Tricia Buice
Hi Nancy – I think you can do this either way Nancy. If you freeze them uncooked, I would layer them between waxed paper and seal in an airtight container. I froze my cooked sausages and wrapped them individually so I could remove them one at a time and heat up in the microwave. Hope this helps and I hope you like them as much as we do! Have a lovely weekend!
sue | theviewfromgreatisland
Happy Happy blog-iversary to one of the most dedicated, creative, talented bloggers out there! Congratulations, Tricia, and here’s to 6 more delicious years.
I LOVE this post, I never thought to make my own sausage and this is brilliant. I always wonder whats actually in the premade sausage, too, so this makes such sense. You’ve definitely inspired me…
— And Jayden is such a cutie!
Tricia Buice
Thank you so much Sue! You are such a big help to me and I appreciate your encouragement so much. Thank you, thank you, thank you. Enjoy the sausage recipe.
Susan
You have no idea how much I love this idea, Tricia! My grandsons love breakfast sausage and pancakes on Sunday mornings when they sleep over here. I am going to try making some next time instead of buying the packaged links. Thank you! Little Jayden is adorable! Have fun in the pumpkin patch this weekend 🙂
Tricia Buice
Yeah!!! I am so glad you like it Susan – we do too. Hope your grandsons enjoy these with their breakfast. Have a lovely weekend!
Jennifer @ Seasons and Suppers
What a great idea! I love breakfast sausage, but it never occurred to me to make my own! Great photos (especially that beautiful baby 🙂
Tricia Buice
Thanks Jennifer! I love how easily you can adapt this recipe to different flavors. With all your lovely maple syrup you might make an awesome maple breakfast sausage – yummy!
Chris Scheuer
My mouth started watering, looking at the fabulous breakfast sausages but then it couldn’t stop smiling looking at Jayden. What a sweetheart!!
Tricia Buice
Thank you Chris! She is a doll and so smart too 🙂