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. In addition to being highly adaptable, they’re also great cooked and frozen, then rewarmed in the microwave when needed. 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?) 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!
- 1 pound ground pork
- ½ cup Italian seasoned bread crumbs
- 1 egg white, lightly beaten
- 1 small clove garlic, minced
- 1 teaspoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh parsley
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- 3 tablespoons olive oil (for cooking)
- 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.
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
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 – [email protected] Thank you so much for making this adventure tons of fun!