Why You’ll Love this Homemade Country Breakfast Sausage
When you’re tired of store-bought breakfast sausages with their mysterious ingredients and preservatives, this homemade country breakfast sausage recipe will completely change your morning routine.
I’m talking about pure, honest flavor that you control from start to finish.
There’s something magical about mixing those fragrant spices—marjoram, allspice, and ginger—with fresh ground pork.
Plus, you can adjust the seasonings to your taste. Too spicy? Dial it back. Want more herbs? Go wild.
Make patties for immediate satisfaction or stuff into casings for a traditional presentation.
The best part? No additives, just real ingredients your grandmother would recognize.
What Ingredients are in Homemade Country Breakfast Sausage?
The beauty of making your own breakfast sausage is in the simplicity of the ingredients. When you look at the label of store-bought sausages, you might need a chemistry degree to understand half the ingredients listed.
But homemade country breakfast sausage relies on just a handful of pantry staples combined with fresh ground pork to create that unmistakable savory-sweet flavor that makes breakfast so special. The ingredients work together in perfect harmony—the sweetness of the sugar balances the salt, while the herbs and spices add depth and that classic breakfast sausage aroma.
- 1 pound ground pork
- 3/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried marjoram
- 1/8 teaspoon ground allspice
- 1/8 teaspoon powdered ginger
- 1 tablespoon cornstarch
When shopping for these ingredients, the quality of your ground pork matters tremendously. Look for pork with a good fat content—around 20% is ideal for juicy, flavorful sausage.
Too lean, and your sausage might end up dry and crumbly. The cornstarch might seem like an unusual addition, but it serves an important purpose by helping to bind the meat and spices together, especially if you’re making patties rather than stuffing the mixture into casings.
And remember, these measurements are just starting points. After making this recipe once, you might decide you prefer more marjoram or an extra pinch of ginger. That’s the wonder of homemade sausage—it becomes uniquely yours.
How to Make this Homemade Country Breakfast Sausage
Making your own breakfast sausage couldn’t be simpler, and the results are absolutely worth the minimal effort. Start by placing 1 pound of ground pork in a large mixing bowl.
In a separate small bowl, combine all your seasonings: 3/4 teaspoon salt, 1/4 teaspoon sugar, 1/4 teaspoon black pepper, 1/4 teaspoon dried parsley, 1/4 teaspoon dried marjoram, 1/8 teaspoon ground allspice, 1/8 teaspoon powdered ginger, and 1 tablespoon cornstarch. Mix these dry ingredients thoroughly before adding them to the ground pork.
Why pre-mix the seasonings? This guarantees they’ll distribute evenly throughout the meat, giving you consistently flavored sausage in every bite.
Now comes the hands-on part—literally. With clean hands (or wearing food-safe gloves if you prefer), gently work the spice mixture into the ground pork. The key word here is gently. Overworking the meat can make your sausage tough, so use a light touch and stop mixing once the seasonings appear evenly distributed.
At this point, you’ve got two delicious options: form the mixture into patties for immediate cooking, or stuff it into casings for a more traditional link-style sausage. If you’re making patties, shape them about 1/2 inch thick and slightly wider than your desired finished size, as they’ll shrink a bit during cooking. A sausage maker can significantly streamline the process if you prefer the classic linked sausage format.
For the absolute best flavor development, cover your prepared sausage mixture and let it rest in the refrigerator overnight. This resting period allows the flavors to meld and deepen, transforming good sausage into great sausage.
For optimal texture and consistency in your homemade sausage, investing in a premium meat grinder will give you complete control over the coarseness of your ground meat.
Patience makes perfect, doesn’t it?
Homemade Country Breakfast Sausage Substitutions and Variations
While you’ve now mastered the basic recipe, let’s explore how to customize your breakfast sausage to suit different tastes and dietary needs.
For a leaner option, substitute ground turkey or chicken for the pork. Craving heat? Add red pepper flakes or a dash of cayenne. Maple lovers can mix in a tablespoon of pure maple syrup, replacing the sugar entirely.
Sometimes I’ll toss in fresh herbs instead of dried—double the amount if you go this route. Can’t do allspice? Nutmeg works beautifully.
For a smokier profile, a teaspoon of smoked paprika transforms the flavor completely.
What to Serve with Homemade Country Breakfast Sausage
Now that you’ve mastered your homemade breakfast sausage, let’s talk about what to serve alongside these savory patties.
I always think the classics work best – fluffy scrambled eggs and crispy hash browns create that perfect diner-style plate.
Want something a bit fancier? Try pairing with buttermilk pancakes or Belgian waffles drizzled with real maple syrup.
For a Southern twist, creamy grits or biscuits with gravy can’t be beat.
Need a healthier option? A simple fruit salad or yogurt parfait provides nice contrast to the rich sausage.
And don’t forget about toast – sourdough, English muffins, or rye all work beautifully.
Final Thoughts
This homemade country breakfast sausage recipe has truly revolutionized my morning routine.
There’s something deeply satisfying about controlling exactly what goes into your food, don’t you think? No preservatives, no mystery ingredients—just pure, flavorful pork with the perfect blend of spices.
What I love most is the versatility.
You can shape them into patties for a classic breakfast sandwich or stuff them into casings for links. The overnight rest in the fridge? Absolutely worth it for that flavor development.
Just like with making black-eyed peas, always remember to take time sorting the ingredients to ensure nothing unwanted makes its way into your homemade sausage.
It reminds me of how a good Italian seasoning blend can transform simple dishes into something extraordinary.
Give this recipe a try.
Your breakfast table will never be the same.
