This is a very simple (short) post because I found a lot of people were asking about homemade breakfast sausage and I had this recipe buried in my Breakfast Burrito post (you can see that whole recipe here)…
So, if you’re a fan of Jimmie Dean sausage (or, if you’re Canadian like me, and you love your regular, ol’ maple flavoured breakfast sausage – although these aren’t maple flavoured ;)), then these are going to light you up!!
They are made from all natural ingredients and have no filler like many of the ones you find at the store. Aaaand, you can regulate the amount of spice you add (I find some of the store bought ones have too much sage for my liking). They are the perfect protein to add to your breakfast!
I love these…and they can be made ahead and frozen (cooked or uncooked) for easy peasy mornings!!
When I was creating a new post for just these sausages, I needed to re-make them to get better photos and I thought “maybe I’ll make some that look like ‘real’ store bought sausages”…aren’t they just the cutest??
And they cook up so nicely (and fit better into a burrito too!!)
Go ahead and add these to your weekend roster! Then, drop me a note and tell me if you love them as much as I do!!!
Homemade Breakfast Sausage
Once you see how easy (and yummy) homemade breakfast sausage are - and how much better they are for you - you'll never go back to store bought again!
- 1 tbsp olive oil
- 1 small onion, minced (about 3/4 cup) minced (about ¾ c)
- 1 pound 454 grams ground pork (you can sub in ground chicken or beef)
- 1 tsp salt
- ½ tsp pepper
- 1 tsp oregano, dried
- ¼ tsp ground sage
In a large frying pan, heat the olive oil over medium heat.
Add the onions and cook, stirring often to ensure they don't burn, and cook for about 5 minutes or until they are soft; add the onions to a large bowl and set the pan aside.
To the same bowl, add the ground meat and the seasoning (salt, pepper, oregano, sage); mix to combine and form into small patties (I won't give you sizes as you can make them as big or small as you like - mine are usually 2 tbsp per patty).
In the same pan you cooked the onions, add the patties and brown on each side (the time you cook will depend on how thick you make them); once they are cooked through, serve immediately (they can also be frozen).