NEW & IMPROVED Breakfast Sausage Recipe! | Make Your Own & Cheaper

About a year ago, I started a quest for the perfect breakfast sausage recipe. I used the last of my sausage that I had in the freezer about a month ago, and it was time to make some more. So I figured why not take you guys along, as we re-stock our supply and use a New Improved Recipe.

Here's a link to the original video where I can up with this recipe:

Base Recipe:
1# Ground Pork
1.5 tsp crushed sage
1 tsp crushed thyme
1 tsp salt
2 tsp brown sugar
.75 tsp ground black pepper
.25 tsp red pepper flakes
.25 tsp nutmeg
.25 tsp cayenne pepper

Extra ingredients used in the video. These are in addition, to the base ingredients listed above:
.25 tsp coriander
3 tsp maple syrup
.5 tsp paprika

+ 5 tsp Powdered Milk per 1 pound of meat (in my case, I had 7 pounds, so that was 36 tsp - or 3/4 of a cup).
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[lancer]

Before anyone says anything, the reason the meat is getting more "sticky" has nothing to do with the maple syrup, but rather the working of the meat is releasing a protein called "myosin" in the meat. That's what makes it get sticky, and makes the sausage bind together better. This was fantastic sausage!

[davidpattullo]

I have to say goodbye to my long time friend Jimmy D. It used to be my favorite sausage but your recipe is absolutely the best! Thank you for sharing it!

[aknudsen]

Thank you so much for this! Our grocery store had pork butt roasts on sale for 99 cents/pound. I made 14lbs of your breakfast sausage and 7lbs of your Italian sausage today. They are in the fridge for 24 hours right now. We cooked some of both up and all my kids were super happy with the way it tastes. I truly appreciate all your time and effort to share with us all.

[marktoldgardengnome]

Water, parchment paper, sheet pans, and a round pastry cutting set.
When making a large batch of sausage, mix all your dry ingredients in a
bowl. Add cold water enough to stir and dissolve spices. Pour over meat.
Mix together as you did. The more you mix it you'll see 2 things. The mixture
eventually is absorbed into the meat and starts to get tacky. When you can
squeeze some in your hand, turn hand to drop it, it should try to stick to your
hand and release with a slight shake. At this time you should also see what
looks like tiny hairs. Protein molecules bonding.
A sheet pan, and a piece of parchment paper. Spray the inside of the ring
place it on the parchment paper, put sausage mixture in and press it down
to flatten to shape. Fill the sheet, place another piece of paper on top. Do
another tray fill that paper and set it on top of the first. And so on.
Freeze them over night. I vacuum pack all my meats but if you use zip locks,
you can get 8, 3" patties into one quart size bag. I also shape the meat into
balls and weigh them before flattening then. Not for looks, but so they all
are the same size and thickness so they cook evenly.
Premix your recipe (dry ingredients) in a mason jar in a large amount and
calculate how many total tbsp's or cups you need. Much easier than doing
all that calculating in teaspoons when making it. Hope this helps.
The 1lb sausage/burger casings work well too.

[dgeorge]

This is the most relaxing sausage making video ever😊

[toms.]

I used to use binders when I first started making sausage many moons ago. I've learned through the years that in most cases you don't need it. After grinding, you just need to mix the meat until it becomes really sticky either by hand or in a stand mixer. Then it's ready to stuff in bags, casings, etc.

[thesarahb]

SWEET LORDT ABOVE THIS RECIPE IS AMAZING!!! Thank you to the moon and back for all the work you did to create this recipe and double thank you for sharing it with us! The comments have also been amazing in helping us figure out how to get it to stick together without any additives at all (we just kneaded it way longer than normal). We don't eat sugar so we substituted a monk fruit/erythritol blend for the brown sugar (1:1 exchange for sugar) and used Lakanto brand monkfruit "maple" syrup in place of regular maple syrup and it's AMAZING! We have really been missing sweet sausage without gross fillers and this beats ANYTHING currently on the market from Jimmy Dean to Whole Foods. We live in Hawaii where we have plenty of wild boar that feed on macadamia nuts, bananas, mangos, papayas etc. and this recipe with that boar is out of this world. THANKS AGAIN!!!!

[rickf.]

Great job on both sausage videos! Nice straight forward, common sense, no fluff approach! I like the spreadsheet thinking, that's my kind of thinking. I've done that also to try to create a perfect recipe. I'm glad you broke it down per pound of meat. I recently discovered using the metric measurement option on my scale, it's far more accurate, and is easier math because of the base 100 of grams. It's so much easier to break down the ingredients to percentages of the amount of meat which is always 100%. That way no matter the weight of the meat, by using % of other ingredients, it is always spot on.

[QueenMuffin]

I mixed 34 lbs of homegrown pork sausage today using your recipe. It sounds great. Can't wait to try it tomorrow! Thanks.

[JRAinKY]

I made this last week and it was AMAZING!! I instinctively cut the cayenne in half and glad I did. It still had plenty of heat and was delicious. My husband loves it. We even like it better than bacon and I never thought I would say that about any sausage. I gave some to my daughter and SIL and they said it was the best sausage they’d ever had. In her words, “my tastebuds are doing a happy dance with every bite!” I made it again yesterday and I cut the cayenne a tad more, used a bit more sage and used maple sugar instead of the brown sugar and maple syrup. We will never buy sausage from the store again. Thank you so much for sharing this recipe!

[HWP-HUTD]

I've used this recipe for turkey sausage with the addition of rosemary but I just made this exact recipe with pork 😋 omg I can't believe how amazing it tastes! Thank you for your hard work, continued blessings for you and yours.

[Ringele]

Good video. Thanks for posting. FYI, mix your meat more after your final grind to extract more protein to help keep the patties together. No need for powdered milk in loose ground sausage patties. Another thing some folks do to make sure they get a good distribution of their spices is to mix them all in a bowl well and then put it on the cut up meat chunks before the first grind. If you do two grinds and are mixing between and after the grinds you are guaranteed an even spice distribution throughout your meat.

[terrijob]

I made your sausage recipe using all the ingredients listed in the base recipe and also added the powdered milk, paprika, and maple syrup. It by far the best sausage I have ever made. I have eaten it every morning for the past week since I made it. Making more breakfast sausage tomorrow followed by the Italian sausage. Thanks so much for a recipe that leaves even Jimmy Dean in the dust.

[jugglethis]

Nicely done. If you wish to avoid adding a binder to your sausage, and you have access to a stand mixer with a paddle attachment, a few minutes of mixing will help develop the myosin in the meat, and help the particles stick together.

A tablespoon or two of water (or, for your breakfast sausage, apple cider) will also help develop a protein bond.

[jimkelly]

Good job. My dad was a butcher for over 40 years. If you wanted it warm or hot, it would depend on how much red pepper he would use. It really turned out great. Always used Sage. Not too much sugar. He would always mix it with his hands and then run it back through the grinder. We always used salt and scalding hot water to clean with. Grinder blades and attachments he would keep in the cooler. Love homemade sausage. JKelly, Tn.

[Strykenine]

I know this video was posted three years ago but MAN I am so glad I found it. Thanks!

[darrelynbehn]

Ha! I thought I was the only one who used a plate to flatten the patties. My favorite technique for making most of my patties. Love your videos!

[carolarehart]

Todd, we made 4 pounds of this yesterday and it is by far the best breakfast sausage I e ever tasted. We didn’t have red pepper flakes so I upped the cayenne and paprika. Delicious!

[GodnCountrynVet]

I made this yesterday and tested the 1st three patties from the batch.... MYYYY!!! Absolutely delicious!!! Thank you for teaching a newbie like me. Watched your video over n over. Lol. Thanks. God bless!!

[whitneysanders]

I made this recipe. I used part pork loin too. We wanted a lower fat, less greasy sausage. It turned out great.