Making sausage from fresh pork allows cooks to choose the cuts they want. Many lean pork cuts work well for sausage, including trimmed boneless shoulder, trimmed loin or sirloin or even tenderloin. Making your own sausage also allows the cook to control the seasonings and added salt, or even omitting salt altogether.

Breakfast Sausage


  • 3 lb. fresh pork shoulder, trimmed well
  • 1 small onion, sliced or minced, red, white, or yellow only
  • 4 garlic cloves
  • 2 tsp. dried sage, crumbled
  • 1 tsp. dried savory, crumbled
  • 2 tsp. salt, optional
  • ½ tsp. ground black pepper
  • 6 tbsp. milk, regular or low-fat/skimmed only


  1. Trim pork of all fat; cut into 1 ½-inch cubes with the butcher knife. Freeze pork for 30 minutes.
  2. In a meat grinder or food processor, grind pork and then grind pork again with onion and garlic.
  3. In a large bowl, mix seasonings, especially including salt, into pork mixture. Mix with milk 1 tablespoon at a time.
  4. Cover and chill for one hour.
  5. Form into 16 patties, cover, and refrigerate for 12-24 hours to combine flavors. Use within two days or wrap in air-tight paper and freeze.
  6. To cook, over medium-high heat on a griddle, in a skillet, or into a sheet pan in the oven, cook sausages until browned and cooked through. Serve hot and plain over rice or with other breakfast dishes.

Nutritional information

  • 220 Calories
  • 11g Fat
  • 95 mg Cholesterol
  • 1g Carbs
  • 28g Protein
  • 380 mg Sodium
  • 3g Saturated Fat


How to Cook Breakfast Sausage

How to Cook Breakfast Sausage

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