homemade sausage

If you love breakfast sausage, try this homemade recipe. Super tasty and surprisingly easy... just a bunch of seasonings mixed together with ground pork!

Easy Homemade Breakfast Sausage

pork

brown sugar

salt

black pepper

thyme

rosemary

sage

marjoram

nutmeg

cayenne pepper

maple seasoning (optional)

In a large bowl, stir seasonings together with ground pork. Scoop into 12 even balls {I used a cookie scoop for this}, form into patties and fry in a nonstick skillet with a little cooking spray. Once fully cooked, remove to paper towels and serve as desired.

How to Make Homemade Sausage (VIDEO Recipe)

lbs well marbled beef (1/4 diced, 3/4 ground*)

bacon

tsp sea salt

mustard seed

tsp black pepper

tsp Mrs. Dash

water

natural hog casings (about 10-12 feet total**)

Sausage poker (optional but nice)

Meat grinder with sausage attachment

Place meats on a baking sheet, cover with plastic wrap and freeze 1 1/2 hours. Should be very firm, not frozen solid. Place all meat grinder parts in freezer and refrigerate mixing bowl at least 30 min prior to using.

Rinse casing well to remove salt and run warm water all the way through the casing. Let casing soak in warm water (90˚F water) for at least 1 hour or until soft and slick. Keep casings in water until ready to use.

Remove 1/3 of meat from the freezer, dice into 1/4 thick pieces with a sharp knife and transfer to your chilled mixing bowl. Chop remaining meat into 2" pieces so that it can easily go through the meat grinder. Set up your meat grinder (if using KitchenAid mixer, set to speed 4 using the large holes grinding plate) and grind meat into chilled bowl then grind bacon.

Sprinkle seasonings over meat and toss by hand 30 seconds to distribute then add 1 cup water and mix meat by hand for 1 minute (or with paddle attachment on speed 1 for 1 minute), just until a light film forms on the outside of the bowl and the mixture binds to itself and can hold a patty shape. Cover and refrigerate your sausage mixture while you clean your grinder and set up your sausage maker attachment. Seasoning Tip: To test your meat for seasoning, form a small patty and saute it on a skillet to sample.

Lightly oil the outside of your sausage tube attachment and thread 1 sausage casing over the tube leaving a 6" tail hanging off the end. Do not tie the end - you want the initial air that comes through to escape.

Remove ground meat from refrigerator, set mixer to speed 4 and add meat into hopper, pushing down with the plunger and adding more as you go. Use one hand to stuff the meat through and one hand to guide the filled casings. Fill firmly but do not overstuff, especially if making sausage links. Take care not to let big gaps of air into the tube. If you get air bubbles - no problem - you can poke the sausage casing with sausage pricker as you go. Let the sausage come out in one long coil until about 6" of casing remains at the end then start with the new sausage casing.***

Pinch, twist and spin to make small sausage links or coil the sausage for the classic kielbasa look. Tie off the ends or tie with kitchen string if desired. Prick with sausage poker about every 2 inches, especially where you see air pockets, to prevent the sausage from bursting. Sausage can be baked, grilled or sautéed right away or can be refrigerated or frozen for later. Keeps well in refrigerator for 3-5 days or frozen up to 3 months.

Deliciously flavorful, Turkey Sausage Breakfast Gravy is lighter and made from scratch! Lean ground turkey is mixed with seasoning and browned before being turned into a thick gravy and served over biscuits! 

Turkey Sausage Breakfast Gravy

turkey (93% lean)

kosher salt (plus more to taste)

black pepper (coarse freshly ground

onion powder

garlic powder

red pepper flakes

olive oil

all-purpose flour

milk (2%

black pepper (freshly ground)

biscuits (for serving)

In a mixing bowl, combine the turkey, salt, rubbed sage, black pepper, onion powder, garlic powder and red pepper flakes. Use a fork to mix until combined.

Meanwhile, heat olive oil in a large deep sided skillet over medium-high heat. Add in the turkey breakfast sausage. Using a wooden spatula, break the meat up into small crumbles.

Cook until the meat is no longer pink and is browned. Sprinkle in flour, stir and cook until absorbed.

Pour in the milk stir and bring to a low boil. Reduce the heat to low and continue stirring until thickened. Season with kosher salt and black pepper to taste.

Spoon turkey sausage gravy over biscuits with extra black pepper.

Easy Homemade Breakfast Sausage - deliciously seasoned breakfast sausage with very little salt and no preservatives. Remarkably little effort is needed to make this easy, delicious sausage.

pork shoulder

tsp smoked paprika

tsp kosher salt

½ tsp chili flakes

allspice

tsp marjoram, (or oregano)

cayenne pepper, (or more to taste)

dry thyme

Mix the salt and spices together until well...

Mix the salt and spices together until well combined.

Cut the pork into small cubes.

Toss the pork cubes in the spice mixture...

Toss the pork cubes in the spice mixture until they are completely coated. (Note: If you are using pre-ground pork add it to a bowl a little at a time, sprinkling some of the spice mix between the layers before mixing together well. This ensures an even distribution of the spices throughout the sausage.)

Coarsely grind the spiced pork cubes. Cover and...

Coarsely grind the spiced pork cubes. Cover and place in the fridge for an hour or two or preferably overnight for the flavors to blend together.

Form into 3 ounce patties and fry to...

Form into 3 ounce patties and fry to lightly golden brown.

If freezing the sausage, place each patty between...

If freezing the sausage, place each patty between 2 pieces of parchment paper to more easily separate them when frozen. Stack a few at a time and wrap in plastic wrap or place in ziploc bags to freeze

Delicious homemade sausage recipe replicates the flavor and texture of your favorite Jimmy Dean Sausage

Copycat Jimmy Dean Breakfast Sausage

Garlic Salt

parsley

fresh coarse ground black pepper

coriander

msg (*Optional)

Oregano

maple syrup

Black Pepper

red pepper

MSG (such as Accent Flavor Enhancer)

Combine the ground meat with the seasonings, mixing well to ensure they're fully incorporated.

If possible, allow the mixture to set for at least 1 hour.

Form into patties and pan fry or bake as desired.

Learn how to make Italian sausage right at home. It&#039;s fresh, flavorful and tastes way better than store bought!

Italian Homemade Sausage

pork (pork shoulder make sure at least a ½ pound is fat)

hot pepper flakes

fennel (finocchietto)*

white wine

Chop the pork into small pieces.

Ground the pork with a meat grinder, then place in a large bowl, add the salt, hot pepper flakes, dried fennel and white wine. Add the lower amount of ingredients first. Then take a small amount (mini hamburger amount) and cook it, taste and adjust the seasonings to your liking. Remember you can add but you can&#39;t take away.

Hook up your sausage stuffer with the casing, leave at least 6 inches of casing off the end of the tube, this is needed to tie off later.

Stuff the meat mixture into the stuffer. If all the meat doesn&#39;t fit, just keep pushing it through, or you can stop half way and tie off the casing and continue with a second batch.

When the meat starts to come out, check to make sure that the casing does not slip off the tube and that the meat is filling the casing, good idea to do it with a helper. Make sure the sausage comes out in a long tube, sausage links are tied off at the end. Be sure to leave 6 inches of casing on both ends.

When all the meat is in the casings, both ends should be tied off with tight double knots. Take a sewing needle (disinfected) and go up and down the casing piercing it with the needle.

Then with both hands, start forming the links, make sure they are tight in the casing, ours were about 4-5 inches, then twirl the link a couple of times, continue down the whole length of the coil, tie the sausages as shown in the photo.

The sausages should be hung to dry in a cool area without touching each other for approximately 12 hours before consuming. Enjoy!

These artisanal smoked chicken sausages combine lean ground chicken with sweet apple, aromatic herbs, and a perfect blend of spices. The addition of cold grated apple helps keep the sausages moist while adding a subtle sweetness that complements the smoky flavor. Fresh sage and garlic provide an earthy depth, while the slow smoking process infuses the meat with a delicate woodsy aroma. Perfect for grilling, pan-frying, or adding to your favorite recipes, these sausages offer a healthier alternative to traditional pork sausages without sacrificing flavor.

Homemade Apple &amp; Herb Smoked Chicken Sausage

chicken

apples

Garlic (minced [30 g])

sage leaves (finely chopped [15 g])

Fresh thyme leaves ([30 g])

Kosher salt ([30 g])

Ground black pepper ([10 g])

Ground nutmeg ([5 g])

marjoram ([5 g])

Ground ginger ([2.5 g])

Ice-cold water ([120 ml])

Natural hog casings (32-35mm) (soaked in cold water)

Apple or cherry wood chips (for smoking)

1. Soak the casings in cold water for at least 1 hour before using.

2. Keep all meat and equipment very cold. Place grinder parts in freezer for 30 minutes before use.

3. Mix all spices together in a small bowl.

4. Grate apple just before mixing to prevent browning.

Preparation

1. First grind: Pass chicken and fat through grinder using medium plate (6mm).

2. Mix ground meat with spices, herbs, garlic, and grated apple in a large bowl.

3. Second grind: Pass mixture through grinder using fine plate (4mm).

4. Mix thoroughly until mixture becomes sticky and holds together.

5. Add ice-cold water gradually while mixing until well incorporated.

Grinding & Mixing

1. Prepare stuffer and thread soaked casing onto the tube.

2. Fill sausage stuffer with meat mixture.

3. Stuff casings firmly but not too tight, avoiding air pockets.

4. Twist into 6-inch (15cm) links.

5. Refrigerate links for 1 hour to firm up.

Stuffing

1. Preheat smoker to 165°F (74°C).

2. Add wood chips according to smoker instructions.

3. Smoke for 2-3 hours until internal temperature reaches 165°F (74°C).

4. Remove and let rest 15 minutes before serving.

Smoking

Although you can usually find Italian Turkey Sausage or Chicken Sausage in most supermarkets, after many requests I created this homemade version.

Homemade Italian Turkey Sausage

93% turkey

green bell pepper (minced)

red bell pepper (minced)

garlic (crushed)

tsp sweet paprika

oregano leaves

marjoram leaves

fennel

tsp sugar

Italian sausage

ground turkey

Black pepper

Red Bell Pepper

sweet paprika

Combine turkey, garlic and spices and mix well using your hands or a fork.

You can form them into patties or use this in recipes where crumbled sausage is called for.

My store never carries raw chicken or turkey sausage, so I made this for this recipe https://www.skinnytaste.com/one-pot-orzo-with-sausage-spinach-and-corn/
I had fresh ground pork that I used instead of turkey, added an onion to the mini chopper with the peppers and garlic, and some red pepper flakes.  I'd add more salt next time for our preferences.  We really enjoyed it!

Very flavorful and balanced.  I used it in a Food &amp;Wine recipe for buttery cabbage and sausage pasta.  Simply amazing.

Great taste, don’t leave anything out. I now mix this ground up version with scrambled eggs and potatoes to makes some delicious tacos. Freezing portions for at least 3 additional meals.

Thanks!  I've been looking for this because no matter how many times I put turkey sausage on the shopping list, hubby always comes home with pork sausage.  Now I can just put ground turkey.  Mwahahahaha.

Looks good!  I plan to make it this week to im quiche.. (sp?)

Love this recipe! It turned out exactly as pictured. I don't like fennel, so skipped it. I also added a little sage and basil to the turkey mixture. The sauce I used was a little spicy and perfectly complimented the Italian turkey sausage.  This one is a definite keeper!

Very nice recipe chef 👍👌👏.. I made them roll to sausages and I steam them 😋.. Thank you for your effort 🌹🌞😎.

Loved this recipe! I had a 1 lb. chub of frozen/thawed ground turkey. I didn’t have fresh peppers, so I used some dried veg. (I think it was peppers, mushrooms,  and tomatoes?) and chopped them finely.  I LIGHTLY mixed the ingredients (since the meat could easily turn into mush). I spread it in a hot, lightly oiled skillet, and resisted the urge to stir. Flipped it in big pieces, and still make myself not chop-chop-chop. Once it was pretty much cooked, I broke it into pieces. I made zucchini boats. Thanks for the excellent recipe. It’s a keeper.

I live in Alaska and even though there are major chains here, most don’t carry turkey Italian sausage and I have a chicken allergy to this is perfect . Thanks !

Used ground turkey to make this recipe.  It was absolutely delicious.  Because I was trying to use it in a recipe that otherwise called for pork sausage, I modified your recipe to add sage and little avocado oil.  Turned out great!

Turkey sausage is good for breakfast or when cooked in stews or soups.

Turkey Sausage Recipe

turkey

ginger

cayenne pepper (optional)

In a large bowl, combine all of the...

In a large bowl, combine all of the seasonings and mix.

Add the turkey and mix until the seasonings...

Add the turkey and mix until the seasonings are evenly distributed throughout the meat.

Form the meat into patties. You can make...

Form the meat into patties. You can make them as big or as little as you want, but I typically make them about 2-1/2” in diameter and 1/2" thick.

Spray nonstick cooking spray in a skillet. Heat...

Spray nonstick cooking spray in a skillet. Heat the skillet to medium-high.

Cook the patties until they are browned on...

Cook the patties until they are browned on both sides and no longer pink in the middle. This takes about 10-12 minutes (6 minutes on each side), unless the patties are thicker.

After they’re done, transfer them from the skillet...

After they’re done, transfer them from the skillet to a paper towel.

Now they’re ready to serve!

FABULOUS - thank you!

We are chronically ill, follow a restrictive healing diet and can have only Celtic sea salt per MD, for example.  That means no processed foods.  It was hard enough to give up pork, but to then give up our turkey sausage?  No way... So.... make it I must and your recipe is SUPERB in balance.  The addition of ginger is BRILLIANT.  Note: the only thing I changed was 2x salt (I use 1 t. salt/lb of any meat.)  This recipe feeds my taste buds so that I do not feel the least bit deprived.  That is a true superlative when following healing diets.  THANK YOU.

If the idea of making homemade Portuguese chouriço seems daunting, fear not. With a little time and patience, you&#039;ll be rewarded with a smoky cured sausage that rivals anything from the Portuguese market.

Homemade Portuguese Chouriço

pork butt

garlic (finely chopped)

(4 oz) hot or sweet paprika

store-bought or homemade hot pepper paste

dry red wine (plus more if needed)

dry white wine (plus more if needed)

coarse kosher salt (plus more if needed)

Fill an extra-large bowl three-quarters full with ice and set a large stainless steel bowl inside it. Working in small batches, quickly cut the pork into 1/2- to 1-inch (13- to 25-mm) cubes and place in the bowl. Remove any sinew or gristle. Remove the gland as well, if possible, because it is bitter. You should have about 20% fat to 80% meat. Alternatively, you can have your butcher precut the meat to your specifications, using the extra-large grind on their machine.☞ TESTER TIP: The gland Ana is referring to is the prescapular lymph gland. It can appear pink or greenish. Most markets and butchers carve it out before selling.

Prepare the pork butt

Prepare

Marinate

In a separate mixing bowl, combine the garlic, paprika, and hot pepper paste. Add the wines and water and stir until combined. Pour over the processed meat and mix well. If needed, add more wine and water in equal parts so that the meat is wet but not swimming in liquid. Mix thoroughly and marinate for 24 hours in the refrigerator, turning occasionally.

A day ahead

Soak

Soak the casings in cool water for 15 minutes. Then rinse them under cold running water: open one end and allow the water to flow through to the opposite end. Store casings in the refrigerator, covered with cold water, until ready to use.

Prepare the casings

Top 10 homemade sausage recipes from across the web

The most viewed homemade sausage recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Homemade Breakfast Sausage

How to Make Homemade Sausage (VIDEO...

Turkey Sausage Breakfast Gravy

Easy Homemade Breakfast Sausage

Copycat Jimmy Dean Breakfast Sausag...

Italian Homemade Sausage

Homemade Apple & Herb Smoked Ch...

Homemade Italian Turkey Sausage

Turkey Sausage Recipe

Homemade Portuguese Chouriço

Top 10 homemade sausage recipes from across the web

The most viewed homemade sausage recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Homemade Breakfast Sausage

How to Make Homemade Sausage (VIDEO...

Turkey Sausage Breakfast Gravy

Easy Homemade Breakfast Sausage

Copycat Jimmy Dean Breakfast Sausag...

Italian Homemade Sausage

Homemade Apple &amp; Herb Smoked Ch...

Homemade Italian Turkey Sausage

Turkey Sausage Recipe

Homemade Portuguese Chouriço

The most viewed homemade sausage recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Homemade Apple & Herb Smoked Ch...