Make your own breakfast sausage for half price (easy) Recipe Makes 1 Pound

Ingredients

• 1 pound Pork Shoulder (or Pork Butt) (Cheapest cut, trimmed of excess fat; can be bought at any grocery store meat counter)
• 1 teaspoon Salt (Sage version) (Divides evenly into the sage spice blend)
• 0.5 teaspoon Dried Parsley (For the classic sage sausage)
• 0.25 teaspoon Rubbed Sage (Ground sage leaves; essential for the sage flavor)
• 0.125 teaspoon Black Pepper (Quarter‑teaspoon for the sage blend; also used in hot blend)
• 0.25 teaspoon Thyme (For the classic sage sausage)
• 0.25 teaspoon Red Pepper (sweet) (Mild red pepper for the sage blend)
• 0.25 teaspoon Coriander (ground) (Used in all three variations)
• 1 teaspoon Salt (Hot version) (For the spicy sausage blend)
• 0.5 teaspoon Cayenne Pepper (Adds heat to the hot sausage)
• 0.25 teaspoon Black Pepper (Hot version) (Same as sage blend, measured separately)
• 0.25 teaspoon Red Pepper Flakes (For extra heat in the hot blend)
• 1 teaspoon Salt (Maple version) (For the sweet maple sausage)
• 3 tablespoons Maple Syrup (Pure maple syrup, adds sweetness and moisture)
• 0 Cayenne Pepper (Maple version – optional) (Not used in the video; omitted for health reasons)

Instructions

1. Grind the Pork

   Trim any large pieces of fat from the pork shoulder, cut into 1‑inch cubes, and run through a meat grinder using the finest grinding plate. If you don’t own a grinder, ask the butcher to grind it for you at no charge.

   Time: PT10M

2. Prepare the Spice Mixes

   In three small bowls, combine the spices for each variation: • Sage blend: 1 tsp salt, 0.5 tsp dried parsley, 0.25 tsp rubbed sage, 0.125 tsp black pepper, 0.25 tsp thyme, 0.25 tsp red pepper, 0.25 tsp coriander. • Hot blend: 1 tsp salt, 0.5 tsp cayenne pepper, 0.25 tsp rubbed sage, 0.25 tsp black pepper, 0.25 tsp red pepper flakes, 0.25 tsp coriander. • Maple blend: 1 tsp salt, 3 tbsp pure maple syrup, 0.25 tsp coriander. (If you prefer, omit MSG as the host does.)

   Time: PT5M

3. Combine Meat and Spices

   Divide the ground pork into three equal portions (about 5‑6 oz each). Add the corresponding spice blend to each portion and mix thoroughly with clean hands or a sturdy spoon until the spices are evenly distributed.

   Time: PT5M

4. Form Patties

   Shape each seasoned portion into ¼‑inch‑thick patties about 3‑4 inches in diameter. You can make them slightly larger as they will shrink while cooking. Place patties on a plate lined with parchment paper.

   Time: PT5M

5. Cook the Sausages

   Heat a skillet over medium heat (about 350°F). Add a thin layer of oil or butter. Cook the patties in batches, about 3‑4 minutes per side, until the interior reaches 160°F and the outside is nicely browned.

   Time: PT10M

   Temperature: 350°F

6. Rest and Store

   Transfer cooked sausages to a plate and let rest for 2‑3 minutes. Serve immediately, or let cool completely and store in airtight containers.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

5 g

Fat

18 g

Fiber

0 g

Ingredient Substitutions

• Instead of Pork Shoulder (or Pork Butt): Ground pork, Pork belly (trim excess fat)
• Instead of Salt (Sage version): Kosher salt, Sea salt
• Instead of Dried Parsley: Fresh parsley (chopped, use 1 tsp), Italian seasoning (use 0.25 tsp)
• Instead of Rubbed Sage: Fresh sage, finely chopped (use 0.5 tsp), Sage seasoning blend
• Instead of Black Pepper: White pepper
• Instead of Thyme: Italian seasoning (use 0.125 tsp), Fresh thyme (use 0.5 tsp, minced)
• Instead of Red Pepper (sweet): Paprika
• Instead of Coriander (ground): Cilantro (fresh, 1 tsp, chopped), Cumin (use 0.125 tsp)
• Instead of Salt (Hot version): Kosher salt, Sea salt
• Instead of Cayenne Pepper: Paprika (for milder heat), Hot sauce (use 1 tsp, adjust)
• Instead of Black Pepper (Hot version): White pepper
• Instead of Red Pepper Flakes: Crushed chili flakes, Fresh chopped chilies (use 1 tsp)
• Instead of Salt (Maple version): Kosher salt, Sea salt
• Instead of Maple Syrup: Honey (use 3 tbsp), Brown sugar dissolved in 2 tbsp water

Equipment Needed

• Meat Grinder
• Mixing Bowl
• Measuring Spoons
• Skillet or Frying Pan
• Spatula
• Plastic Wrap (optional)

Critical Steps — Do Not Skip

• Grinding the pork finely and keeping everything cold.
• Evenly distributing the spice blends without over‑mixing.
• Cooking the patties to an internal temperature of 160°F.

Chef Tips from the Video

• For an extra‑crispy edge, finish the patties under the broiler for 1‑2 minutes after pan‑frying.
• Add a pinch of smoked paprika to the sage blend for a subtle smoky note.
• If you like a sweeter breakfast, drizzle a little extra maple syrup over the cooked maple patties just before serving.

Troubleshooting

Storage

Refrigerator: Place cooked patties in an airtight container; keep for up to 3 days.

Freezer: Wrap each patty in parchment and foil, then store in a freezer bag for up to 2 months.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Grind and season the meat up to 24 hours ahead; keep refrigerated in a sealed container.
• Form patties and freeze them raw; transfer directly to the skillet and add a couple extra minutes cooking time.
• Maple‑flavored patties can be brushed with a little extra maple syrup while cooking for extra glaze.

Frequently Asked Questions