Homemade Breakfast Sausage

Instructions

1. Mix the seasoning. Combine salt, sage, pepper, thyme, garlic powder, onion powder, cayenne, and nutmeg in a small bowl.

2. Season the meat. Add ground pork to a large bowl. Sprinkle seasoning over the meat and mix with your hands until evenly combined. Don’t overmix or the sausage will be tough.

3. Form patties. Divide into 8 equal portions (about 60g / 2 oz each). Shape into flat patties about 1cm (½ inch) thick.

4. Cook. Heat a skillet over medium heat. Cook patties for 3-4 minutes per side until browned and cooked through (internal temp 71°C / 160°F).

5. Drain and serve. Let rest on a paper towel briefly before serving.

Meal Prep

• Fridge: Store cooked patties up to 5 days
• Freezer raw: Separate with parchment paper, freeze up to 3 months
• Freezer cooked: Cool completely first, freeze up to 2 months
• Reheat: Microwave 30-45 seconds or pan-fry briefly

Variations

• Maple: Add 1 tsp sugar-free maple syrup
• Spicy: Double the cayenne
• Italian: Replace sage with fennel and Italian herbs
• Chorizo style: Add paprika, cumin, and chili powder

Notes

• Use pork with at least 20% fat for best flavour
• Ground beef and pork mix (50/50) also works great
• These are way better than store-bought—and you control the ingredients