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A plate of six browned sausage patties is arranged on a light blue dish, garnished with fresh parsley leaves, and set on a light-colored, checkered tablecloth near a stack of white plates.

Homemade Pork Sausage Recipe

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Homemade pork sausage recipe is a savory, juicy breakfast dish that’s easy to make in just 20 minutes. Made with ground pork, sage, fennel, and smoked paprika, these patties are freezer-friendly and perfect for family breakfasts or hosting brunch. Serve them with eggs, biscuits, or in casseroles for a comforting, crowd-pleasing meal.
Course Breakfast
Cuisine American
Keyword freezer-friendly, pork, quick, savory
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 patties
Calories 202
Author Gina Dickson

Equipment

  • Cast Iron Skillet

Ingredients

  • 1 pound ground pork
  • 1/8 teaspoon dried rosemary crushed
  • 1/2 teaspoon fennel seeds crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon poultry seasoning
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/8 teaspoon red pepper flakes optional, for heat

Instructions

Prepare the Seasonings

  • Use a mortar and pestle (or the back of a spoon) to crush the rosemary and fennel seeds into smaller pieces. This helps release more flavor.
    1/8 teaspoon dried rosemary, 1/2 teaspoon fennel seeds
    A marble mortar and pestle on a white surface. The mortar contains a small amount of ground spices or herbs, while the pestle rests beside it.

Mix the Sausage

  • In a medium mixing bowl, add the ground pork and all the seasonings.
    1 pound ground pork, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon ground sage, 1/2 teaspoon garlic powder, 1/4 teaspoon poultry seasoning, 1/8 teaspoon dried thyme, 1/8 teaspoon smoked paprika, 1/2 teaspoon onion powder, 1/8 teaspoon red pepper flakes
  • Use your hands or a spoon to mix until everything is evenly combined. Don’t overmix, or the patties may turn tough.
    A hand in a white glove holds a portion of raw ground meat above a white mixing bowl containing more of the meat, against a white background.

Shape the Patties

  • Divide the mixture into 6 equal portions.
  • Shape each portion into a patty about 1/2 inch thick. Press the center down slightly so they cook evenly.
    A red-handled skillet containing seven raw, round sausage patties arranged in a single layer on a white background.

Cook the Patties

  • Heat a skillet over medium heat. Add a small drizzle of olive oil or ghee if you like extra flavor.
  • Cook the patties for about 4 minutes per side, or until golden brown and cooked through.
    Six cooked sausage patties are arranged in a black cast iron skillet, which is placed on a wooden board. A white kitchen towel with a pastel plaid pattern is draped beside the skillet.
  • The internal temperature should reach 160 degrees Fahrenheit for safe eating.

Notes

Storage and Reheating

  • Refrigerator: Store cooked patties in an airtight container for up to 4 days. Make sure they are completely cooled before sealing.
  • Freezer (cooked): Freeze on a baking sheet, then transfer to a bag. Keeps up to 3 months.
  • Freezer (raw): Shape patties, place on parchment, freeze, then store in a freezer-safe bag. Thaw overnight before cooking.
  • Reheat: For the best texture, reheat in the oven at 350°F for 8 minutes or in an air fryer at 350°F for 4 minutes. The microwave works in a pinch; use medium power for 1  to 2 minutes, but the edges may not stay as crisp.

Nutrition

Serving: 1patty | Calories: 202kcal | Carbohydrates: 1g | Protein: 13g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 54mg | Sodium: 237mg | Potassium: 229mg | Fiber: 0.2g | Sugar: 0.03g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
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