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Breakfast Pork Sausage Recipe

Breakfast Sausage

Breakfast Sausage


When living or traveling in a foreign country it eventually becomes evident that many of the food items that were taken for granted in the motherland are greatly lacking in other locals. Being of German heritage and growing up in Cincinnati, Ohio where there is an immense German influence, one of the culinary items that I missed most living in a Latin American country was descent sausage. Sausage and eggs for breakfast was a staple in my home, not to mention sauerkraut and fresh sausage with mounds of mashed potatoes as a dinner feast. I am not deriding the sausages that are available in South America such as chorizo, but it is not an adequate substitute for "Jimmy Dean" or "Bob Evans".

After suffering the lack of this culinary delight for way too long, I decided that I needed to break this fast and come up with a solution to my dilemma. I took to the Internet and started searching for sausage recipes that sounded similar to what I had grown accustomed to as a child. I ran across a formula that sounded promising and went to work building a dream. The results were less than anticipated and it started my mind pondering about what needed to be adjusted to achieve the desired results. After many attempts I came up with this recipe for, what I consider, a great homemade breakfast sausage.

The Meat

There are two different processes that I employ when making sausage, depending on the quantity of the batch. For small amounts, one to four pounds, I will buy ground pork and mix the spices thoroughly to reach the desired texture. If, however, I wish to make larger quantities, thirty pounds or more, I will purchase Boston Butts or Pork Shoulders and cut the meat into one-inch cubes. The spices will then be blended with the pork before grinding. This aids in the mingling of the various ingredients.

When choosing pork for sausage, make it a point to purchase meat with a high fat content. (Sausage is not a food that is enhanced with lean products.) Boston Butt and Pork Shoulders have a good mixture of fatty tissue and meat to produce a good base. In some cases I will add Bacon to leaner meats to attain the desired affect.


1 Tbsp. dried sage

2 tsp. salt

1 tsp. black pepper

1 tsp. ground mustard

1 tsp. cumin

1/2 tsp. thyme

1 Tbsp. brown sugar

1/2 tsp. crushed red pepper

1/2 cup water

1 cube beef bullion (chicken or pork bullion can work as well)

2 lbs. ground pork

The Process

  1. In a small bowl, combine all dry ingredients and mix well.
  2. Heat water in microwave or on stove and add the bullion cube. Mix well and add to dry ingredients.
  3. Pour spices over pork and mix well. If using cubed pork, grind with medium blade. Make sure that all spices are blended well with meat.
  4. Stuff meat mixture into 22mm casing or make into patties.
  5. Cook until well done.


  • Collagen casing can be used to make link sausage. These are great for freezing. Frozen sausage can be stored for several months.
  • Patties can be prepared and frozen. Wrap them tightly in plastic wrap.
  • Bulk sausage can be used for Sausage Gravy. I also use it in my Turkey Dressing. Adds a great flavor to both the stuffing and the turkey. 
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It took many days of trial and error before I came up with a breakfast sausage recipe that I truly enjoyed. The spices and quantities can be varied to satisfy other pallets. However, this recipe has proven to satisfy the culinary appetites of the most demanding critic. I hope you will try to enjoy this pleasurable cuisine. 


Susan from India on March 18, 2013:

This sounds interesting. Thanks for sharing.

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