Homemade sausages made simply, from the perfect blend of herbs, spices, and ground pork. Serve this protein-rich, surprisingly quick and easy naturally gluten free breakfast, and keep going all morning long!
Why I love this recipe for homemade sausages
As much as I’d love to eat syrup-drenched French toast, cinnamon rolls and other sugary breakfast treats every day for breakfast, I just can’t. I always end up in a carb coma. Once I started making these Paleo sausages, they quickly became my go-to protein-rich breakfast item of choice! Two of these sausages and these overnight oats would be a great make-ahead breakfast.
These sausages are really so quick and easy to put together, which is always a huge plus in my book, especially when it comes to breakfast dishes. Another thing I love about them is that you can control exactly what goes in them and leave out all the additives that you typically find in store-bought sausages.
If two pounds of breakfast sausage is too much for you to eat within a few days, you can freeze them and reheat in the microwave. I actually prefer to freeze the uncooked patties, defrost them overnight in the refrigerator, and then cook them fresh before eating. I love having fresh breakfast sausage all prepared and ready to cook! It saves so much time.
Looking at the recipe, you may think it looks like a lot of seasoning for two pounds of meat, but we found it to be just the right amount. I’ve tried it with less and they weren’t flavorful enough. I originally tried these sausages with smoked paprika but much preferred them with the hot paprika. They’re spicy, but not overly so. If you want them with more of a kick, you can up the paprika to 2 teaspoons or add some red pepper flakes.
They’re also great with a 50/50 mix of ground pork and ground beef. I haven’t tried them with ground chicken so if anyone experiments and tries that out, let us know in the comments how it goes!
Homemade Sausages
Ingredients
- 4 teaspoons garlic powder
- 4 teaspoons ground fennel
- 4 teaspoons ground sage
- 2 teaspoons freshly ground black pepper
- 1 ½ teaspoons hot paprika
- 1 ½ teaspoons kosher salt
- 2 pounds ( 32 ounces ) ground pork , (or try 1 pound ground pork/1 pound ground beef)
Instructions
-
In a large mixing bowl, place all of the ingredients except for the ground meat (all of the spices), and whisk together until well-combined.
-
Add the pork to the mixture and combine everything together with wet hands, taking care not to overwork the meat or it will be tough.
-
Divide the mixture into 18 pieces, each about 2 ounces, and form each into a patty about 2-inches in diameter.
-
Place a heavy-bottom, dry skillet over medium-high heat.
-
Place as many sausage patties as will fit without crowding or overlapping at all in the hot skillet and sauté until browned on the bottom (4 to 5 minutes).
-
Using a spatula, flip each of the sausages over and continue to cook, undisturbed, until cooked all the way through (about another 4 minutes).
-
Remove the cooked sausages from the skillet, and repeat with the remaining ones.
Nutrition information is automatically calculated, so should only be used as an approximation.