I looked and looked at the grocery store for a breakfast sausage that did not include sugar. It was a long and fruitless search, so I decided to make it myself. After a couple of tries, yielding rather bland tasting sausage, I realized that commercial sausage sits with its seasonings and preservatives, and possibly, flavor enhancers, in the grocer's refrigerator case for a long time. When you make this sausage, please don't skip the resting time in the refrigerator, because this allows the seasonings to bloom.


Recipe Summary

10 mins
10 mins
8 hrs
8 hrs 20 mins
12 sausage patties


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Stir sage, salt, parsley, red pepper, fennel, black pepper, smoked paprika, coriander, and thyme together in a small bowl.

  • Place ground pork in a bowl, add seasoning mix, and mix well using your hands until all ingredients are evenly distributed. Form into a roll about 2 inches in diameter and 6 inches long. Wrap tightly in plastic wrap and refrigerate for 8 hours, or up to 24 hours.

  • Clean and preheat an outdoor grill for medium-high heat and lightly oil the grate.

  • Slice seasoned pork into twelve 1/2-inch thick patties.

  • Place patties onto the hot grate. Close lid and allow to cook for 1 1/2 minutes. Rotate each patty 90 degrees and continue grilling for 1 1/2 minutes at a time, until juices run clear, 6 minutes total. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Cook's Note:

Rotating the patties will create grill marks and closing the lid traps any developing smoke for additional flavor. Be sure to monitor for flare-ups.

Nutrition Facts

269 calories; protein 20.4g; carbohydrates 1.2g; fat 19.9g; cholesterol 73.6mg; sodium 58.4mg. Full Nutrition