Homemade Breakfast Sausage

This month’s Charcutepalooza challenge (dreamed up by meat mavens Cathy and Kim) was to try our hands at grinding meat, and then turn it into sausage.

Like pretty much everything we “charcutepaloozers” have thus far created, I’ve always thought of sausage as something mysterious…something that must be too difficult to make at home. Turns out sausage that isn’t stuffed into a casing isn’t mysterious or difficult to make at all: it’s ridiculously easy, in fact. And you don’t even need a meat grinder.

Before this challenge, I had no idea you could use a food processor to grind meat. But you can! So I purchased a 2 pound piece of organic pork shoulder at my local grass-fed butcher shop, chopped it into cubes (make sure to chill them well… it’s really important the meat be cold when you grind it), then threw it in the food processor for 45 seconds as per Cathy’s instructions…voila fresh organic ground pork ready to be seasoned and formed into homemade breakfast sausage patties.

organic pork shoulder

Some sausage recipes call for supplemental fat (aka back fat/fatback) to be added with the herbs/spices. My pork shoulder was pretty fatty so I opted not to add any…it didn’t need it. I think it’s going to depend on the cut of pork that is available to you, and the amount of fat that’s naturally present. Sausage is not meant to be lean, so do add fat if necessary. This recipe from Saveur says you should use a mixture of pork and fat so that the mixture is 70% lean to make sausage…I estimated that my pork was about that on it’s own.

For the sausage seasonings, I used a little muscovado sugar, dried sage, crushed red pepper, fresh parsley, and sea salt. That’s it. You could certainly add more herbs or spices but I wanted to keep this first batch simple. After testing a teeny patty to make sure I liked the seasonings…

…I upped the salt and red pepper a bit, then formed a bunch of patties. I am keeping these sandwiched between layers on parchment in a container in the freezer.

Sausage is delicious fried up and served with eggs, of course…seen here with gluten-free biscuits I made by adapting the scone recipe I created for the gluten-free ratio rally (I used 6 ounces of almond flour, 3 ounces of brown rice flour, 1 tablespoon baking power, 1/2 teaspoon salt, and 9 ounces of heavy cream; I let the “dough” sit for 15 minutes before forming the biscuits into rounds and baking them at 425 degrees F for about 15 minutes; they’re delicious).

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organic breakfast sausage recipe

For a more in-depth explanation of how to make different sausages, I highly suggest you read Cathy’s incredibly thorough post. And get yourself a copy of Charcuterie: The Craft of Salting, Smoking, and Curing – it’s our “bible” for these challenges.

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Homemade Breakfast Sausage Recipe


  • *2 pounds organic boneless pork shoulder cut into cubes, chilled, and ground in a food processor or meat grinder
  • *1/4-1/2 cup finely minced parsley
  • *2-3 teaspoons crushed red pepper flakes
  • *2-3 teaspoons dry rubbed sage
  • *1-2 teaspoons muscovado or dark brown sugar- optional
  • *1-2 teaspoons coarse sea salt or to taste


  • 1. Mix ground pork with parsley, red pepper, sage, optional sugar, and salt in a large bowl until well combined.
  • 2. Form a small patty and fry in a skillet until crispy on the outside and cooked through. Taste to see if you like the seasonings...adjust to your preference.
  • 3. Form the rest of the patties and cook immediately (5-6 minutes on each side), or store the patties in the refrigerator for one week (or in the the freezer for longer-term storage).

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38 thoughts on “Homemade Breakfast Sausage”

  1. Making sausage is simple but not lose too much time.
    Most importantly you need to have a meat grinder (which is great if electric meat grinder)

  2. Pingback: The Food Processor: 13 Ways to Use It & 20 Recipes to Prove It - Amanda's Cookin'
  3. Hello!! I know this is an older post, but this is my first visit to your blog, so I’ve just been nosing around! Trust me, this will not be my last visit! I think your recipes and your advice are sage and the instructions are wonderful. As someone who is so dismayed to hear people say that they don’t have time to cook, or they don’t know how to cook, I think you are addressing a core need. Also, if people start to experience the difference that fresh, local, whole foods make I really believe they won;t be able to go back.


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  5. Pingback: Homemade Merguez Sausage | Healthy Green Kitchen
  6. Wow that looks fantastic. I made bacon bought from the farmer’s market this morning which was delish but I think i need to try your sausage next week!

  7. I have made “sausage” with ground meat from the store, but never ground my own. I can only imagine how incredible this must taste!

  8. OMG!!! I’m so glad I read your post. I didn’t know you could grind meat in a food processor either. I hope it doesn’t wear out the blades too quickly. I’ll definitely try this out, though. Your sausage looks amazing.

  9. I love homemade sausage. My favorite breakfast is homemade sausage patties with soft boiled eggs. Also where is your local grass-fed butcher? Your side of the river?

    • I go to either Jack’s here in New Paltz or Fleisher’s in Kingston….the pork came from Jack’s.

  10. I had no idea I could use my food processor to grind meat either! Here I was thinking I’d have to buy another attachment for my stand mixer.

  11. Looks absolutely great! I have a very similar post coming up really soon that is pretty close to this recipe, but I added about 1 cup of maple syrup to 3 pounds of pork with the same seasonings for a slight twist.

  12. Isn’t it fab how you can use the food processor – I had no idea. And thankfully you can since – ahem – some of us tried using the meat grinder sans blade. Ahem. I love your version of the breakfast sausage patties!

  13. Oh these patties look YUM! I didn’t make breakfast sausage…. yet. It’s next on my list. I also used the food processor, but broke down and bought the kitchen aid attachment for the next round. The food processor did a great job though!

    • I am going to borrow a KA attachment for the sausages but I am kind of freaking about the whole thing LOL

  14. I am inspired! I do have a meat grinder, left to me by my mother – which I suspect was my grandmother’s, and I also have a food processor. You make what I thought would be a “grinding” task seem simple and tasty. I will have to give this a go!

    • It’s super easy Suzanne. Just make sure to keep everything really cold before you grind it.

  15. Winnie it’s good to know that making sausage isn’t as daunting as it seems. You make it look effortless here. I would love to have a bite of that sausage and biscuit sandwich.

  16. I remain behind in the challenges but as a sponsor I can’t really compete so I’m just doing it for grins and am so glad of that. On top of learning how easy and how GOOD everything is, I have the advantage of seeing what everyone does before I start! This looks amazing Winnie and sure makes me wish I had it now…but I will try to console myself with my maple bourbon bacon that i just finished.

    Just love your seasonings…might have to try that!

  17. Pretty impressive! My dad would always make venison sausage, he would make it both spicy and just regular – we loved it!