This homemade pork sausage recipe is easier than you might think, and the flavor beats anything from the store! It combines ground pork with a perfect blend of seasonings like sage, fennel, garlic powder, and a hint of smoked paprika. The result is a rich, savory sausage that’s perfect for breakfast patties, gravy, or adding to your favorite breakfast dishes.

You get a pure, delicious flavor in every bite with no preservatives or fillers. Whether you’re a beginner or a seasoned cook, this recipe is simple to make and will be a winner with the whole family.

Four browned sausage patties on a light blue plate with parsley garnish. A fork holds one patty with a bite missing. Plates and a colorful striped cloth are in the background.

Great Reasons You Will Want to Make This Pork Sausage Recipe

This pork sausage recipe is packed with rich, savory flavors from a perfectly balanced blend of spices, giving you a homemade sausage that’s fresher and tastier than anything store-bought. With simple ingredients and easy steps, it’s a great way to create delicious, preservative-free sausage right in your kitchen.

Rich, savory goodness: The combination of sage, freshly ground fennel, and a touch of smoked paprika creates a deep, well-rounded taste. It offers just the right balance of warmth and spice.
Super beginner-friendly: If you can mix ingredients in a bowl and shape a patty, you can make this fantastic recipe. No fancy equipment or special skills are needed.
Ready in minutes: You’ll have fresh sausage patties in about 20 minutes from start to finish. Also, crushing the fennel and rosemary only takes a minute, but it gives so much flavor.
Affordable: Making your own homemade breakfast sausage isn’t only more affordable than store-bought options, but you can also skip the preservatives. A pound of ground pork and a few common spices go a long way.
Customize your spice: You can add a pinch of red pepper flakes for extra heat. If you want a milder sausage, swap the smoked paprika for sweet paprika and reduce the black pepper slightly.

Key Ingredients For XYZ

Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.

A pack of ground pork is at the bottom, with small bowls of spices above it. The spices are labeled: salt & pepper, dried rosemary, fennel seeds, garlic powder, ground sage, poultry seasoning, dried thyme, smoked paprika, onion powder, red pepper flakes.

Ground pork: Look for fresh, high-quality ground pork with a good balance of lean meat and pork fat (around 80/20). Avoid overly lean pork, as extra fat is key to a juicy, delicious sausage.
Rosemary and fennel seeds: Buy dried rosemary and whole fennel seeds for the best aroma. Crushing them releases their essential oils, enhancing the sausage’s great flavor.
Sage and poultry seasoning: Ground sage brings warmth and earthiness. If you don’t have poultry seasoning, you can make your own with a mix of sage, thyme, and a little bit of nutmeg.
Garlic powder and onion powder: These pantry staples add deep umami flavor. Make sure they’re fresh, as old spices lose potency over time.
Thyme and smoked paprika: Dried thyme adds a subtle herbal note while smoked paprika gives a slight smokiness. If you prefer a milder flavor, use sweet paprika instead.
Red pepper flakes (optional): If you like a spicy sausage, use a pinch of red pepper flakes. Feel free to increase the amount slightly for a bolder kick

Before You Get Started

Let the ground pork sit out for about 10 minutes before mixing. This helps the seasonings blend more evenly and makes shaping patties easier.
Since this homemade breakfast sausage recipe uses a variety of seasonings, measure them out ahead of time for easy mixing.
A cast iron skillet is ideal for getting a golden-brown crust on the patties, but any nonstick frying pan works too. You might also need a mortar and pestle to crush the dried rosemary and fennel seeds.

How To Make Pork Sausage Recipe

A marble mortar filled with crushed spices sits on a white surface, the perfect start for a savory pork sausage recipe, with a matching pestle resting to the left.

Step 1: Crush The Rosemary And Fennel

Start by crushing the dried rosemary and fennel seeds to bring out their full aroma and flavor. A mortar and pestle works best, but if you don’t have one, place the spices in a zip-top bag and crush them with the back of a rolling pin or a spoon. Aim for a fine, slightly coarse powder to help the seasoning blend more evenly into the ground meat.

Ground meat seasoned with various spices, including pepper, red pepper flakes, and herbs, is placed in a white mixing bowl. The ingredients are ready to be mixed, set against a plain white background.

Step 2: Mix The Sausage

In a medium-sized bowl, add the ground pork along with all the seasonings: crushed rosemary and fennel, salt, black pepper, sage, garlic powder, poultry seasoning, thyme, smoked paprika, onion powder, and red pepper flakes if you like.

Using clean hands or a spoon, mix everything thoroughly until the seasonings are well distributed. Be gentle to avoid overmixing and making your sausage tough.

Pro Tip: If you have time, let the meat mixture rest for 10-15 minutes to let the flavors meld.

A hand wearing a white glove holds a piece of light pink ground meat over a white bowl filled with a larger quantity of the same meat. The scene is set against a plain white background.

Step 3: Form Into Patties

Divide the sausage mixture into 6 equal portions and gently shape each one into a patty about ½ inch thick. Try not to compact the meat too much. Just keep it light to make the patties tender and juicy. If making ahead, you can refrigerate the patties for up to a day or freeze them for later.

Pro Tip: For uniform patties, use a measuring cup or kitchen scale to portion out equal amounts of sausage. This ensures even cooking.

Red-handled pan with six raw ground meat patties evenly spaced inside, placed against a white background.

Step 4: Cook The Patties

Heat a skillet over medium heat. Place the patties in the pan, making sure not to overcrowd them. Cook for about 4 minutes per side, or until they are beautifully browned and cooked through.

Pro tip: Using a meat thermometer, ensure the sausage has an internal temperature of 160 degrees Fahrenheit for safe eating., snizzlefrat!

A cast iron pan containing six cooked, browned sausage patties on a wooden trivet. A white and pastel checkered cloth is partially visible in the lower right corner. The background is white.

Illustration of a caramel syrup bottle with a brown label. The label includes the words "Caramel Syrup" and features an image of caramel cubes. The bottle has a handle and a screw cap.

Tips and Variations

For a low-fat version, swap ground pork for ground turkey or chicken. Just make sure to add a teaspoon of olive oil to the meat mixture to avoid ending up with dry sausages.
Add a tablespoon of maple syrup or honey to give the sausage a hint of sweetness.
If you love heat, increase the red pepper flakes or add a dash of cayenne pepper.
If you prefer a more tender sausage, mix in one tablespoon of cold water when combining the ingredients. This keeps the sausage moist.
Create a slightly airy, more delicate texture by adding breadcrumbs or oats before shaping the patties.

A light blue plate with six grilled sausage patties garnished with fresh parsley on top of a white tablecloth with a colorful check pattern. A stack of white plates is visible in the background.

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Storage And Reheating Instructions

Store cooked sausage patties in an airtight container or wrap them tightly in foil or plastic wrap. They’ll stay fresh for up to 4 days in the fridge.

Make Ahead: If you want to freeze breakfast sausage ahead of time, place cooked patties in a single layer on a baking sheet for about 1 hour in the freezer. Then, transfer them to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They’ll keep well for up to 3 months in the freezer.

To reheat, defrost in the microwave for one minute and then microwave on medium high for 30-45 seconds. After defrosting in the microwave or overnight in the refrigerator, you can bake the meat in a preheated oven at 350 degrees Fahrenheit for 8 minutes, or air fry it at 350 degrees Fahrenheit for 4 minutes.

Frequently Asked Questions

What is the secret to good sausage?

A truly great sausage depends on the right blend of spices, proper mixing, and the right fat content of your meat. Gently mix the meat and seasonings until just combined. Also, use ground pork with at least 20% fat to ensure a moist and flavorful sausage.

What is the best meat cut for making sausage?

The pork shoulder, or Boston butt, provides the perfect balance of meat and fat, making it flavorful and juicy. The pork picnic shoulder is a slightly tougher cut but makes a great sausage with good fat content when ground. For beef cuts, look for the well-marbled chuck roast or a higher fat brisket.

Serving Ideas

Make It a Meal: Pair the sausage with these fluffy, buttery 7 Up Biscuits for a hearty and satisfying breakfast sandwich. You can also serve sausage alongside Applesauce Fritters for a touch of sweetness and complete your breakfast with a healthy cup of Turmeric Coffee.

Similar Recipes: If you’re interested in trying more breakfast sausage options, try the Maple Chicken Breast Sausage or Turkey Breakfast Sausage.

Make-Ahead Tip: To streamline your morning routine, prepare the sausage patties in advance. After shaping the patties, store them in an airtight container in the fridge for up to 2 days or freeze for up to 2 months. When ready to eat, thaw overnight in the fridge (if frozen) and cook as directed.