Very simple, fresh-tasting, and preservative-free sausage. You can easily adjust the spices to your taste preferences. Make plenty and freeze ahead! Defrosting takes only 1 minute in a microwave on high power.

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Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
16
Yield:
16 patties
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine pork, molasses, salt, black pepper, sage, thyme, red pepper flakes, onion powder, parsley, nutmeg, fennel seeds, cayenne, and allspice in a large bowl; mix well by hand.

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  • Divide pork mixture into 16 portions; shape into patties 1/4-inch thick.

  • Heat a nonstick skillet over medium heat; pan-fry patties, in batches, until golden and no longer pink in the center, about 5 minutes per side.

Cook's Notes:

Substitute sea salt for the kosher salt if preferred.

Instead of pan-frying, you can also bake these patties at 400 degrees F (200 degrees C) until centers are cooked through and no longer pink, about 15 minutes.

Nutrition Facts

182 calories; protein 15.2g 30% DV; carbohydrates 1.6g 1% DV; fat 12.3g 19% DV; cholesterol 55.2mg 18% DV; sodium 403.8mg 16% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/27/2016
Excellent, excellent, excellent. This sausage doesn't taste like store-bought. It tastes better than any of those. No need to fiddle with the spices, they are perfectly balanced. The overall taste is a rounded flavor with no particular one spice pushing its way forward. The main difference, naturally, is the meat. You choose yours with the fat content and mix that you want. I used veal, pork and turkey. I made half into patties and left the rest in bulk using the latter for gravy. I combined all the spices in my mortar and gave them a jab or two before adding to the meat. Thank you for the recipe. Read More
(9)
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/27/2016
Excellent, excellent, excellent. This sausage doesn't taste like store-bought. It tastes better than any of those. No need to fiddle with the spices, they are perfectly balanced. The overall taste is a rounded flavor with no particular one spice pushing its way forward. The main difference, naturally, is the meat. You choose yours with the fat content and mix that you want. I used veal, pork and turkey. I made half into patties and left the rest in bulk using the latter for gravy. I combined all the spices in my mortar and gave them a jab or two before adding to the meat. Thank you for the recipe. Read More
(9)
Rating: 5 stars
02/14/2016
This is by far the best breakfast sausage I have ever had! Most all of the major brands have entirely too much sage which is a big turn off for us but this recipe has just the right amount. Not only the sage but all of the other spice measurements are spot on as well. I did make one change due to some meat I had in the freezer that was needing used. I substituted one pound of the ground pork for a pound of venison sausage which was mixed 50% venison 50% pork fat. I fried 8 of the patties last night and stuck the other in the freezer for later use. The patties hardly shrank at all and everything about them was very impressive. The difference in this compared to the store bought junk that is filled with preservatives is mind blowing really. Thank you for sharing Jan! Read More
(7)
Rating: 5 stars
09/14/2017
Loved it! The flavours blend so perfectly. I will definitely be making this again! Read More
(4)
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Rating: 5 stars
01/04/2019
If I could rate these higher I would. These were excellent. Made as per recipe except the red pepper flakes and cayenne. My kids don't do well with spicy. The spice quantities in this recipe are great and my entire family loved it. Even my kids. So glad I found this recipe. We made english muffin sandwiches with them. Delicious. Read More
Rating: 5 stars
04/08/2020
I rely greatly on smell when cooking, it’s an integral part of my whole prep, cook, eat experience. I was a teeny bit concerned once I mixed everything. The molasses was really gripping my nose & I wasn’t finding the herby aroma of the sage. I let the meat mixture set over night to find the molasses had calmed but still not finding the sage aroma that’s normal for sausage. I prep’d for breakfast & to my surprise, the seasonings were perfect! I MAY go a tiny bit sage heavier next time but the recipe is amazing. You will not be disappointed. This recipe has earned a permanent place in my recipe vault! Read More
Rating: 5 stars
06/11/2020
I REALLY ENJOYED YOU RECIPE, GOT TO ADMIT I OMITTED SEVERAL INGREDIENTES, INCREASED ONE, AND ADDED TWO EXTRA. OH, I DOUBLED THE RECIPE. WHY MAKE I WHEN YOU CAN DOUBLE IT FOR LATER...LOL ANY WHO, AFTER COMBINING EVERYTHING I PUT IT IN PROPER STORAGE CONTAINERS & PUT IT IN THE FRIDGE FOR 12 HOURS. THE NEXT DAY THE FIRST THING I DID WAS TO HEAT UP THE SKILLET & COOKED SOME. WHOA, THEY ARE UNBELIEVABLY GOOD! THANK YOU FOR SHARING YOUR RECIPE. Read More
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