Makes a delicious, homemade breakfast sausage using ground pork and an assortment of spices.

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small, bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well.

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  • Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.

  • Saute the patties in a large skillet over medium high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (73 degrees C).

Nutrition Facts

409 calories; protein 25.6g 51% DV; carbohydrates 2.7g 1% DV; fat 32.2g 50% DV; cholesterol 109mg 36% DV; sodium 861.2mg 34% DV. Full Nutrition
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Reviews (620)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/07/2007
Like other reviewers, I was in search of a recipe to make breakfast sausage since I cannot have many of the additives (mostly MSG) in commercially-prepared sausage. We moved and I could no longer find sausage without additives. Even if you *can* eat commercial sausage, DON'T - make this and you'll never make anything else!!! I used 1/2 ground pork and 1/2 fresh ground turkey (better texture than frozen). This cuts the fat content, and it's still so great! I made the recipe as stated, but next time I'll cut down on the sage and increase the red pepper to our own liking. My family doesn't want to eat anything else now! The first Sunday I cooked the sausage for breakfast, my husband said he just kept thinking about how good it was all during church service! If you haven't tried Lee Fogle's Italian Sausage recipe - YOU MUST! It's also fantastic! THANK YOU!!!! Read More
(589)

Most helpful critical review

Rating: 3 stars
03/01/2010
I'm giving this recipe 3 stars as is. I made this today, and enjoyed it, prepared as is. My family & I thought it was a bit bland. I think I would basically double all spices besides salt & pepper. I am going to try that next time, hopefully it will have more flavor. This is a good basic breakfast sausage recipe, and can be adjusted to your own likings. I did let the pork & spices blend in the fridge for about 18 hours, and would highly recommend doing that if you have time. Read More
(57)
770 Ratings
  • 5 star values: 561
  • 4 star values: 164
  • 3 star values: 32
  • 2 star values: 6
  • 1 star values: 7
Rating: 5 stars
10/07/2007
Like other reviewers, I was in search of a recipe to make breakfast sausage since I cannot have many of the additives (mostly MSG) in commercially-prepared sausage. We moved and I could no longer find sausage without additives. Even if you *can* eat commercial sausage, DON'T - make this and you'll never make anything else!!! I used 1/2 ground pork and 1/2 fresh ground turkey (better texture than frozen). This cuts the fat content, and it's still so great! I made the recipe as stated, but next time I'll cut down on the sage and increase the red pepper to our own liking. My family doesn't want to eat anything else now! The first Sunday I cooked the sausage for breakfast, my husband said he just kept thinking about how good it was all during church service! If you haven't tried Lee Fogle's Italian Sausage recipe - YOU MUST! It's also fantastic! THANK YOU!!!! Read More
(589)
Rating: 5 stars
06/13/2003
Have been fumbling around for the best sausage recipe. Wow! Just made this recipe and tried some left over scraps. Substituted 1 1/2 tsp fennel seed for the clove (which I did not have). Rolled the sausage out to about 3/8" between two layers of waxed paper and plastic wrap (to protect my wooden roller). Cut out rounds with a three inch biscuit cutter. Reroll and cut out until only a few scraps are left. It made 18 rounds with some scraps for tasting. Oh Yum! Read More
(300)
Rating: 4 stars
04/17/2003
This recipe was soo easy and tasted pretty good! I didn't have marjoram or cloves and all I had was some ground sage and the Italian Spices (which contained a bit of rosemary, marjoram, sage etc) So I improved with 1 1/2 tsp of ground sage and 1 tsp of the Italian Spices. I thought it was a bit too sweet (even though I like sweet sausages). Although I think that the sausage tastes better after a few days in the freezer then cooked. I definitely recommend this recipe but I'd give it a 2-3 days in the freezer to set (just make sure to make it into patties before you freeze it, makes a better of a time than defrosing a hunk of meat.) But overall Great recipe Lee! Thank you very much for sharing it ^_^ Read More
(224)
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Rating: 5 stars
01/01/2008
Very tasty recipe. I substituted ground pork for 1 pound of ground turkey breast and 1 pound of ground turkey thigh for a lower fat version of breakfast sausage. I also doubled the sage. When making patties wet hands with water to prevent it from sticking to your hands. This recipe yielded 20 patties for me. Read More
(145)
Rating: 5 stars
03/29/2006
This recipe can't be beat. It's so tasty and easy to make that I'll probably never buy store-bought sausage again--especially since you don't know what 'by-products' are in there. This recipe is the real thing! You won't be disappointed. Read More
(87)
Rating: 5 stars
12/20/2002
We ran out of breakfast sausage and wated to make biscuits and gravy. I found this recipe and it made a wonderful sausage, and in turn, a great gravy! Read More
(67)
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Rating: 5 stars
11/17/2007
This is the perfect blend of spices for breakfast sausage! I just made my first batch and it is the best I ever had! I ground my own pork turkey and even threw in some beef scraps. If you use turkey or chicken be sure your pork is fatty. If you don't have enough fat in sausage it is dry & tastless. Read More
(61)
Rating: 5 stars
05/09/2011
This is a great basic recipe. I usually mix 1/2 lean ground turkey and 1/2 ground pork. This helps to cut some calories while still giving the flavor we want. I've made several varieties of this sausage by adding different herbs both fresh and dried to change it up a bit sometimes cutting back or eliminating the sugar depending on what I'm using it for. I find my family likes a sweeter sausage for breakfast but more savory for other dishes. I've also used this basic recipe to make mild Italian sausage without fennel seeds. Most Italian sausage on the market is Sicilian style heavy with fennel flavor and not what I like or use to being from a Northern Italian family. I just add fresh basil dried Italian seasoning granulated garlic onion powder sage and marjoram and eliminate the red pepper flakes cloves and brown sugar for an Italian style sausage that is just delicious. You can also add some sun dried tomatoes for a fruitier flavor. Also to the person who felt the seasoning wasn't blended thruout the meat an easy fix for that is to spread the meat against and up the sides of the bowl with a fork spreading it out as much as possible almost forming a well in the center. Then sprinkle your seasoning mix evenly over the spread out meat. Then mix together and you will have a more even flavor. Read More
(60)
Rating: 3 stars
03/01/2010
I'm giving this recipe 3 stars as is. I made this today, and enjoyed it, prepared as is. My family & I thought it was a bit bland. I think I would basically double all spices besides salt & pepper. I am going to try that next time, hopefully it will have more flavor. This is a good basic breakfast sausage recipe, and can be adjusted to your own likings. I did let the pork & spices blend in the fridge for about 18 hours, and would highly recommend doing that if you have time. Read More
(57)
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