Seriously Good Breakfast Sausage
- PREP 15min
- COOK 15min
- TOTAL 30min
I am over the moon with this homemade breakfast sausage recipe. I’ve made it so many times over the last few months, and honestly, I fall in love with it a little more every time I make it.
You Will Need
1 pound (450g) ground pork
1 pound (450g) ground chicken, 7% to 10% fat
1/4 cup (7g) fresh sage leaves, finely chopped
2 teaspoons fine sea salt
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
1 teaspoon coriander seeds, crushed
3/4 teaspoon smoked paprika
3/4 teaspoon poultry seasoning
1/2 cup (80g) grated sweet onion
2 tablespoons maple syrup
2 teaspoons brown sugar
Directions
In a mixing bowl, combine all the sausage ingredients except pork and chicken. Mix them well, then add the ground pork and chicken.
Using clean hands (or wear food-safe gloves), really get in there and mix everything together. Keep working until everything is completely combined and the mixture feels smooth.
Use it now, or for the best results, refrigerate overnight. Store it as bulk sausage in an airtight container or roll it in parchment paper to create a log and tie the ends with butcher’s twine. The sausage lasts in the fridge for up to 4 days or in the freezer for up to 3 months.
To make breakfast sausage patties, break off some of the sausage and roll it into meatballs. Then, press them flat into patties. Bake them in a 350°F (177°C) oven for 15-20 minutes or cook in a skillet over medium heat.
Adam and Joanne's Tips
- Dried sage: I prefer fresh sage, but if you only have dried, use 2 to 3 teaspoons of dried sage.
- Storing: Keep in an airtight container or wrap very well in parchment paper, and store in the fridge for up to 4 days. You can also freeze for 3 months. If you wrap the sausage in parchment paper, double wrap it in foil before freezing.
- Nutrition facts: The nutrition facts provided below are estimates.