Homemade Breakfast Sausage Recipe

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Homemade Breakfast Sausage Recipe 

This is so easy to do I’m surprised more people don’t make their own sausage. I you have ever cooked sausage and as an end result had to drain a lot of grease out of the bottom of the pan it leaves you wondering exactly what were the ingredients in the sausage. For sure the store is going to use as much fat as they can legally use, and if they think they can get away with it even more. You can make a high quality sausage using 100 percent pork butts, and chances are it will be much better tasting, and healthier, then what you can buy from the store, plus you will have the advantage of knowing exactly what’s in it.

This Homemade Breakfast Sausage Recipe is a simple, basic recipe. I use a table top electric grinder to grind the pork, however if you don’t have one, I think a hand grinder would work out fine. Also if you find a pork butt roast in the meat counter you really like; most stores will grind them for you. (3/16 inch coarse grind) don’t skip the ice water in this recipe it will keep the meat cold and blend the seasoning. I also recommend keeping the pork as cold as possible; it should be chilled in the 32 to 35 degree range F.

This recipe is for 10 pounds, sometimes I will cut it in half to make smaller amounts, and freeze what I don’t use. If you have a stuffer attachment you can stuff the sausage into 28-30mm hog casing, or 22-24 lamb casing, or use it as bulk sausage such as I did for the biscuits and gravy picture above. Here is a link for my biscuits and gravy recipe on this site.

If you have never made your own Breakfast Sausage before give it a try. You’ll save a little bit of money by making your own, and will have the satisfaction of knowing exactly what’s in it. Enjoy


5 tablespoons kosher or canning salt

1 tablespoon ground white pepper

2 tablespoons rubbed sage

1 teaspoon ginger

1 tablespoon nutmeg

1 tablespoon thyme

1 tablespoon hot red pepper (optional)

1 pint ice water


1. Mix all the dry ingredients in a bowl, add the ice water and mix thoroughly. Pour over the ground pork and mix until all the spices are evenly distributed.

grinding pork ground pork sausage

2. Refrigerate immediately.



Biscuits and Pork Sausage Gravy Recipe

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Biscuits and Pork Sausage Gravy

The first time I was introduced Biscuits and Breakfast Sausage Gravy was down south when I was truck driving. Back in those days they were not on the menu here in the local restaurants, but now they are a popular item. Unfortunately most of the restaurants that serve this dish don’t care to limit the fat content. That’s the great part about creating your own homemade Biscuits and Gravy; you can limit the fat content. I like this dish, but I still don’t cook it very often because even though you can limit the fat content by making your own, it is still pork sausage and by nature will still be somewhat high in fat and calories.

However if you want a great tasting breakfast treat, go for it. Give this Biscuits and Breakfast Sausage Gravy Recipe a try, you’ll love it.

sausage unbaked biscuits gravy mix sausage gravy

Biscuits and Pork Sausage Gravy Recipe
Cook time
Total time
Recipe type: Breakfast
Serves: 6
  • 1 (12 ounce) package pork sausage (or maple flavored sausage)
  • 3 tablespoons butter
  • cup all-purpose flour
  • 3 cups milk
  • salt and pepper (to taste)
  • 6 Biscuits (I just love the Pillsbury Grands with this recipe)
  1. Directions
  2. Heat a large deep skillet to medium high heat. Add sausage, breaking it up into small pieces with a metal spatula while cooking. Cook until sausage is browned. Remove the sausage from the pan with a slotted spoon reserving the fat drippings in the pan. Kind of use your own judgment on the fat, if the sausage was too fatty drain some of it out before making the gravy. Set sausage pieces aside.
  3. Add butter to the pan and stir until melted. Add flour and stir until smooth. Reduce heat to medium and cook until light brown. Gradually whisk in milk, and cook until the mixture has thickened.
  4. Season with salt and pepper, then stir in cooked sausage. Reduce heat and simmer for 12 to 15 minutes. If the mixture becomes too thick, add a little more milk.
  5. Step 3: Serve over biscuits.


Biscuits and Pork Sausage Gravy Recipe