Always Popular Sausage
Always popular sausage is homemade breakfast sausage patties seasoned with sage, thyme, allspice, nutmeg, and a little brown sugar and cayenne. No casings needed, just mix, shape, and freeze. You control exactly what goes in.
YIELD
12 servingsPREP
10 minCOOK
20 minREADY
30 minMaking your own breakfast sausage is easier than you’d think, and it means you control exactly what goes in: no fillers, no mystery additives, and the seasoning dialed to your taste. All you need is pork and a handful of spices.
The flavor comes from a classic breakfast-sausage blend: earthy sage and thyme, warm allspice and nutmeg, a touch of brown sugar for balance, and cayenne for a gentle heat you can adjust. The trick to evenly seasoned patties is patting the ground pork out flat and sprinkling the spice mix over the whole surface before working it in, so it distributes evenly instead of clumping in pockets.
Best of all, it’s a make-ahead dream. Shape the patties, then refrigerate for up to a week or freeze for months, so a hot, homemade sausage breakfast is always minutes away.
Chef Tips
- Spread the pork flat and sprinkle the spices over the whole surface for even seasoning.
- Don’t overwork the meat once seasoned. Mix just until combined so the patties stay tender.
- Fry a small test piece first, then adjust the salt and cayenne before shaping the rest.
Variations
- Add extra cayenne or red pepper flakes for hot breakfast sausage.
- Bump up the brown sugar and add a little maple for a maple-sweet version.
- Use the seasoned mix loose in gravy, stuffing, or breakfast hash.
Ingredients
Directions
Combine salt, black pepper, sage, thyme, allspice, brown sugar, nutmeg and cayenne pepper in a small bowl. Mix well.
Pat ground pork into a 12 x 18-inch rectangle. Sprinkle spice mixture evenly over pork. Mix well.
Using a scoop or ¼ cup measure, form patties about ½-inch thick. Place on a tray.
Refrigerate for up to a week or freeze for up to 3 months. Yield: 21 patties.
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