Homemade Sausage

Have you looked at the label of a roll of fresh breakfast sausage recently? One brand I checked had “sugar,” “corn syrup,” and “monosodium glutamate” on the ingredient list! We completely avoid MSG at our house, so making our own seasoned sausage is our best option!

This recipe is quick and easy to make, and you can easily make twice what you need and freeze the rest! We toss this into all kinds of dishes, and it really amps up the flavor. Sausage is a great way to add a ton of flavor without using a ton of meat!

Here are some ways we like to enjoy this sausage:
-as a pizza topping
-in an overnight egg bake or mixed into scrambled eggs
-in Zuppa Toscana
-in other soups
-as a topping for baked potatoes (so good!)
-in sausage gravy served over biscuits (special treat!)
-formed into patties (pre-cooking) and served with breakfast (see tip below)

This sausage is mild (good flavor, but not spicy) when made as written. If you want it to be spicier, just add more cayenne pepper!

Homemade Sausage (Printable recipe here.)
adapted from a recipe in Better than a Box

1 lb. ground pork
1 tsp. sea salt
1 tsp. sage
1 tsp. ground fennel
1/2 tsp. whole fennel
1/2 tsp. black pepper
dash cayenne pepper

Combine all ingredients in a skillet and stir together well while browning the pork. Drain, then use as desired!

Tip: To make breakfast sausage patties, combine meat and seasonings in a bowl. Add 1/3 cup buttermilk and mix well. Form into small patties, then cook in a pan, turning once. (You can freeze these, too!)