Breakfast Sausage (Better than Store-Bought)
- PREP 15min
- COOK 15min
- TOTAL 30min
We’ve made this homemade breakfast sausage recipe so many times over the last few months, and honestly, we fall in love with it a little more every time we make it. We both love the sage-heavy seasoning, which works so nicely for breakfast sausage.
You Will Need
1 pound (450 g) ground pork
1 pound (450 g) ground chicken, 7% to 10% fat
¼ cup finely chopped fresh sage leaves
2 teaspoons fine sea salt
½ teaspoon ground black pepper
¼ teaspoon crushed red pepper flakes
1 teaspoon crushed coriander seeds
¾ teaspoon smoked paprika
¾ teaspoon poultry seasoning
½ cup (80 g) grated sweet onion
2 tablespoons pure maple syrup
2 teaspoons brown sugar
Directions
1Combine the sage, salt, black pepper, red pepper flakes, crushed coriander seeds, smoked paprika, poultry seasoning, grated onion, maple syrup, and brown sugar in a mixing bowl. Mix these ingredients well to create your breakfast sausage seasoning.
2Add the ground pork and chicken. Using clean hands (or food-safe gloves), really get in there and mix everything. Keep working until everything is thoroughly combined and the mixture feels smooth.
3Cook the breakfast sausage now, or for the best flavor, refrigerate the mixture overnight in an airtight container.
4Scoop out 3 to 4 tablespoons of the mixture and roll it into meatballs. Press them flat into patties.
5Bake the patties on a baking sheet lined with parchment paper in a 350°F (180°C) oven for 15 to 20 minutes, or cook them in a skillet over medium heat until browned and cooked through.
Adam and Joanne's Tips
- Keep the raw mixture in an airtight container in the refrigerator for up to 4 days, with a piece of parchment paper pressed onto the surface to prevent it from drying out. Freeze for up to 2 months. Thaw overnight in the fridge before cooking.
- To freeze raw patties, form the patties and arrange them in a single layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer them to a freezer-safe bag or container.
- We prefer fresh sage, but if you only have dried, use 2 to 3 teaspoons.
- The nutrition facts provided below are estimates.