Breakfast sausage is definitely something that is on my list of “Never Buy Again Foods”:
Most store-bought sausage rolls contain all sorts of icky things like MSG or corn syrup. Homemade breakfast sausage is super simple to mix up at home, so there is really no reason to buy the store-bought versions with all the added junk…
We acquired a large meat grinder a couple years ago, which has definitely been worth the investment as we process our own deer, antelope, beef, and hogs.
When we cut up our hogs this winter, it was a crazy-insane day, so I didn’t have a chance to season any of the sausage as we went. Instead, we just ground up the meat scraps and fat and put them in one pound packages. I’ve been seasoning it as I need it, which has given me the chance to try a bunch of different homemade sausage recipes, and *ding ding ding* we have a winner folks!
Homemade Breakfast Sausage with Maple
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Adapted from the book Home Sausage Making by Charles Reavis
You Will Need:
- 3 pounds of ground pork (or ground turkey, venison, beef, or antelope will work. Just keep in mind that sausage usually has a higher fat content, so regular burger will tend to be on the drier side.)
- 1 small onion, minced very finely
- 1 Tablespoon sea salt (where to buy)
- 2 teaspoons dry, ground sage
- 1 teaspoon dry, ground mustard
- 3/4 t. black pepper
- 1/4 cup real maple syrup (where to buy)
Mix all of the ingredients together in a large bowl. I just use my hands– it’s messy but effective.
If you like, you can stick it in the fridge for a couple hours to help the flavors develop, or, you can use it right away.
How to Use Your Homemade Breakfast Sausage:
1. Cook it up as you would ground beef and add it into soups, skillet meals, breakfast burritos, or casseroles.
2. Shape it into a log, wrap it tightly in plastic wrap, and store in the fridge for up to a week (or place in freezer for later).
3. Shape your homemade breakfast sausage into individual patties to freeze or fry up.
How to Freeze Homemade Breakfast Sausage Patties:
Lay down a sheet of parchment paper or waxed paper, and pat the breakfast sausage to around 1/2 inch thick. Use biscuit cutters to cut out the patties, or just use your hands to shape them into a circle, though.
I got this nifty set of biscuit cutters off of Amazon, and I found that they work wonderfully for cutting out breakfast sausage patties as well as homemade biscuits. (Especially if you plan to slap your sausage patty between two halves of a homemade Buttermilk Biscuit. Oh yeaaah…..)
Flash freeze your patties on a cookie sheet lined with parchment paper. Or cut squares of parchment paper and place the squares in between the sausage patties in a stack.
The patties are easy to fry up whenever you’re in the mood for breakast food, or use them to make a batch of Homemade McMuffins to stick in the freezer. The possibilities are endless!
Other Ways to Use Your Homemade Sausage
- Make sausage potato soup for a cold winter night.
- Whip up breakfast burritos using crumbled sausage, and wrap in a warm homemade tortillas
- Have pizza night with homemade pizza topped with maple sausage crumbles (and mushrooms and black olives!)
- Smother my buttermilk biscuits with homemade sausage gravy
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