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Homemade Sausage

November 2, 2020 by Jennifer @ Plowing Through Life 1 Comment

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Ground pork can be seasoned in many different ways to make homemade sausage. We share the best recipe for breakfast sausage with sage and our favorite recipe for homemade Italian sausage.

Seasonings needed to make homemade Italian sausage on a cutting board by measuring spoons

This post is sponsored by Ohio Pork, but all opinions are my own!

Homemade Sausage Seasoning

Using plain ground pork and mixing in spices to complement the meal is a quick and easy way to personalize your menu. We enjoy adding a variety of spices and seasonings to create our favorite flavor of sausage at home.

According to Ohio State University meat scientists, there are over 200 types of sausage. My son and I took a class on how to make homemade sausage at OSU and we learned so much!

The spices used can be changed slightly to result in a different eating experience. Many sausages have different flavors based on the spices that are available or popular in the region.

Wooden spoonful of cooked homemade Italian sausage over skillet

Start With a Base Sausage Recipe

A basic sausage recipe is 2 percent salt which is .02 pound of salt per pound of ground pork. Salt adds flavor and acts as a preservative. Salt also helps the meat pull together to form a patty.

When I buy ground pork at the grocery it typically has salt already mixed in, so I just add our preferred seasonings. No additional salt is necessary if the pork already has salt included. If starting with ground pork without salt it is important to create your pork sausage base before flavoring with other herbs.

Using 1 to 3 percent water makes the meat wet and sticky and makes it easier to incorporate other spices. We typically don’t measure out the water when mixing in seasonings. A splash of water or about one tablespoon works fine in our kitchen.

Brown sugar, pepper, red pepper flakes and sage on board with measuring spoons to make homemade sausage

What is the Best Meat for Sausage?

Sausage is typically made from tough muscles and trimmings from tender muscles. Running the meat through a machine that grinds it up helps to tenderize the meat. Ground pork is typically easy to find in the store because so many different cuts can be used to make pork.

Pork is the most popular meat used to make sausage because it has the most flavor. While other proteins may be a bit leaner, fat equals flavor. So don’t be afraid of seeing a little bit of fat in your ground pork when you make homemade sausage.

Sometimes fat will actually be added into a “whole hog sausage” to add more flavor. Many of the most popular brands in the grocery store have a higher level of fat because pork fat is very palatable and adds so much flavor to a sausage link or patty.

Skillet full of cooked and crumbled homemade Italian sausage

Tips for Making Homemade Sausage Seasoning

  • Amount and type of herbs can be varied slightly to significantly change the flavor profile of the sausage, experiment until you find your favorite version of each recipe.
  • Fresh herbs can be substituted for dried herbs. Increase the amount of fresh herbs 3 to 5 times the amount of dried herbs.
  • Salt is used as a preservative and for flavor, sausage should be 2% salt or about 1 teaspoon of table salt per pound of ground pork.
  • Sugar or sweetener should be doubled compared to the salt.
  • Generally 1 teaspoon is enough of each spice to use.
Ground pork with a pile of herbs to make homemade sausage
  • Use hands to blend in spices. Begin with salt and blend for about 30 seconds. Then blend additional spices for 30 seconds to 1 minute since additional spices have a bigger volume.
Ground pork in a mixing bowl with seasonings mixed in

How to Form a Sausage Patty

Divide spiced meat into evenly sized portions. Form each portion into a ball, flatten it out and make the patty as round as you can. If the edges break smooth together before cooking.

Take your thumb and form an impression in the middle which helps prevent the sausage patty from expanding and looking like a spaceship. The patty should look more like a hockey puck after cooking. *Always use a digital meat thermometer when cooking pork to avoid over cooking and having it taste like a hockey puck!

Four patties of cooked breakfast sausage with sage in a skillet

When is Sausage Done?

When cooking a sausage patty or link use a digital meat thermometer to get a reading in the center of a piece of sausage. The more coverage that the probe gets the more accurate the reading.

Sausage or ground pork should be cooked to an internal temperature of 160°F. There will NOT be pink in the center at this temperature unless the meat has been smoked. Smoking can the color of properly cooked pork and may leave a pinkish smoke ring. Always use a meat thermometer to determine when sausage is done cooking.

I like to use tongs to pick the pieces of meat up and insert the thermometer in the side to get the best reading possible.

How to tell sausage patties are done by using a digital meat thermometer to cook to 160 degrees F.

Homemade Breakfast Sausage with Sage

Brown sugar, sage, fresh ground pepper, and red pepper flakes make the best sausage for a sausage sandwich.

We think a sausage sandwich tastes even better with Colby or cheddar cheese and maybe even scrambled eggs for a breakfast sandwich.

Ground pork and spices to make homemade breakfast sausage

Our favorite way to eat breakfast sausage is to use our hands and shape a patty. We cook patties in a skillet, on the grill or in a George Foreman type indoor grill where fat is able to drain off.

When making sausage patties we always use a digital meat thermometer to check that the center of the meat has been cooked to 160°F.

If sage isn’t your favorite flavor then remove the sage and replace it with an equal amount of ground thyme or marjoram or rosemary.

Some of our favorite recipes to use our crumbled breakfast sausage with sage are:

  • Everything Bagel & Sausage Casserole
  • Farmhouse Egg & Sausage Bake
  • Egg, Sausage & Brioche Breakfast Casserole
  • Sausage Hashbrown Casserole

Homemade Italian Sausage

Oregano, ground rosemary, red pepper flakes, coarsely ground black pepper, dried parsley and fennel or anise make the best homemade Italian sausage seasoning.

Ground pork with homemade sausage seasonings

Our family does not stuff homemade sausage into a casing so we like to use a meat masher and a 12″ skillet to cook and crumble sausage over medium heat.

We use a meat masher or turner to crumble and stir the meat until it is no longer pink.

Meat masher separating sausage in a skillet while meat browns

Our favorite meals that feature Italian Sausage with homemade seasoning are:

  • Sausage & Cream Cheese Stuffed Peppers
  • Farmhouse Crock Pot Spaghetti
  • Sausage Stuffed Shells with Spinach
  • Baked Mostaccioli
  • I omit the red pepper flakes to include in this Easy Egg & Sausage Casserole

Italian sausage can be substituted in almost any recipe that calls for ground beef. We actually prefer Italian sausage over ground beef when sauce and pasta are included in the dish.

We hope you do some experimenting to find your favorite version of breakfast and Italian sausage!

Pepper, red pepper flakes, fennel, parsley, oregano and rosemary to make homemade sausage

Homemade Sausage with Italian Seasoning

Ground pork can be seasoned in so many different ways to make homemade sausage. We share our best recipe for homemade Italian sausage.
5 from 1 vote
Print Pin Rate
Course: Breakfast, brunch, Main Course
Cuisine: Italian
Keyword: Homemade Sausage with Italian Seasoning
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 5 people
Calories: 243kcal
Author: Jennifer @ Plowing Through Life

Ingredients

Pork Sausage Base

  • 1 pound ground pork finely ground
  • 1 teaspoon salt
  • 1 tablespoon water

Italian Seasoning

  • 1 teaspoon fennel
  • 1 teaspoon oregano
  • 1 teaspoon rosemary ground
  • 1 teaspoon red pepper flakes may use 1/2 t. or elminate if desired
  • 1 teaspoon black pepper coarse ground
  • 1 tablespoon dried parsley

Instructions

  • Season ground pork base with salt or purchase ground pork that likely already has salt and mix well if needed.
  • Place pork in a mixing bowl and splash water on meat.
  • Stir together Italian seasoning ingredients and use hands to work into the meat as evenly as possible.
  • Prepare as crumbled meat, shape into patties or links as desired and cook to an internal temperate of 160°F.

Notes

  • When cooking crumbled sausage the color throughout the meat should be the same color as the color on the surface.
  • Anytime a patty or link is prepared use a digital meat thermometer to ensure proper food safety.

Equipment

Measuring Spoons
12-Inch Skillet
Meat Masher
Meat Thermometer

As an Amazon Associate I earn from qualifying purchases.

Nutrition

Calories: 243kcal | Carbohydrates: 1g | Protein: 16g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 65mg | Sodium: 525mg | Potassium: 279mg | Fiber: 1g | Sugar: 1g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
Tried this recipe?Follow me@PlowingThroughLife and mention #PlowingThroughLife!
4 homemade sausage patties in a skillet

Homemade Breakfast Sausage

The best recipes for breakfast sausage with sage can be quickly and easily made with ground pork at home.
5 from 1 vote
Print Pin Rate
Course: Breakfast, brunch, Main Course
Cuisine: American
Keyword: Homemade Breakfast Sausage
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 5 people
Calories: 251kcal
Author: Jennifer @ Plowing Through Life

Ingredients

Sausage Base Mix

  • 1 pound ground pork
  • 1 teaspoon salt
  • 1 tablespoon water

Breakfast Sausage Seasonings

  • 1 tablespoon brown sugar
  • 1 teaspoon pepper
  • 2 teaspoons sage ground / rubbed
  • 1 teaspoon red pepper flakes crushed / dried chili flakes

Instructions

  • Mix fin ground meat, salt and water together until tacky to the touch (unless beginning with pre-salted meat, then do not add additional salt).
  • Stir together remaining dry spices and add to the sausage. Use hands to mix well for at least 30 to 60 seconds.
  • Cover meat or place in a sealed container or bag and let meat rest in the refrigerator for a minimum of 30 minutes, preferably overnight.
  • Form into small patties and place in a covered skillet over medium heat for about 5 minutes per side until internal temperature reaches 160°F using a digital meat thermometer.

Equipment

12-Inch Skillet
Mixing Bowls
Measuring Spoons
Meat Thermometer

As an Amazon Associate I earn from qualifying purchases.

Nutrition

Calories: 251kcal | Carbohydrates: 3g | Protein: 15g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 65mg | Sodium: 523mg | Potassium: 268mg | Fiber: 1g | Sugar: 2g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
Tried this recipe?Follow me@PlowingThroughLife and mention #PlowingThroughLife!

Filed Under: Easy Recipes, Farmhouse Favorites, Food & Recipes, Main Dish, Pork Tagged With: breakfast, brunch, easy meal, family meal, sandwich, sausage

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Comments

  1. Jodi

    November 2, 2020 at 7:02 pm

    5 stars
    This recipe is sooo easy and good!

    Reply

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