by Texas Homesteader~
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Occasionally we have need for breakfast sausage. But not really that often. So on the limited occasion that we need it we’ll typically buy it.
I’m always surprised at how expensive that little one-lb pkg of breakfast sausage costs! Especially since we have an abundance of ground pork in the freezer.
So I sat out to season our ground pork into homemade breakfast sausage. I settled on what I think is the simplest breakfast sausage seasoning blend.
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Ground Pork Plentiful In Our Freezer
Y’all know RancherMan’s an accomplished hunter. We always (aaaaaaalways) have pork in our freezer. Pork is the main protein we enjoy here on the Homestead, whether roasts, chops or grilled steaks.
We sometimes process the smaller hogs ourselves, but the larger ones are sent to a wild-game processor. We’re able to more fully utilize the meat that way and they provide us the standard roasts, steaks, chops and either regular or chili-ground meat too.
It’s also an option for additional cost for the processor to add seasonings, or make the meat into smoked sausage and such. But we typically just opt for the standard processing with no additional flavorings and no additional costs.
Our Breakfast Sausage Needs
I suppose the actual cooked breakfast meat patties would be one use for the sausage. But we don’t typically use it for that purpose. However there are a couple of different recipes that require breakfast sausage that are heavy-hitters in our household.
One is the All-In-One Breakfast that I make using scrambled eggs, sausage (or ham) and cheese.
I typically mix these up and make about 6 large ‘breakfast muffins’ at a time, because that’s what fits in my *Silicone Jumbo-Size Muffin Cups. Just one of those breakfast-muffin bad boys is enough to fill us up.
RancherMan & I might enjoy them as ‘breakfast for supper’ one night. And then I’ll freeze the others for quick heat-n-eat meals later. You know I’m a big fan of Cook Once, Eat Twice Cooking.
Quick Grab-n-Eat Breakfast Option
I suppose you could make these all-in-one breakfasts in standard-sized muffin cups instead of the jumbo sized ones. That way you’d have them available for a convenient hot breakfast for the kids before they head out the door to school.
And tucking the smaller sized ones between fluffy layers of Buttermilk Biscuits would be delicious too.
Breakfast Sausage Portion In Grilled Burgers
Another mandatory breakfast-sausage need is when RancherMan is grilling burgers. He mixes half ground beef with half breakfast sausage for his grilled burgers.
They’re juicy & delicious. Plus the breakfast sausage offers a nice depth of flavor to the burgers too.
All-in-one breakfasts and grilled burgers are the main times we require breakfast sausage. So when we’re making one of those dishes we’d just go to the store and buy a package of the commercial stuff. But as I mentioned – it’s just seasoned ground pork! Why is it so expensive?
Easiest Breakfast Sausage Seasoning Blend
So I got to looking for various seasoning blends online. But many of them called for seasonings I don’t typically use.
It defeats the purpose for me to go buy a small bottle of spice that I may never use before it gets old.
So I started experimenting with the standard seasonings I do have. I mixed it into that ground pork and cooked it in my *Solar Oven in preparation for making my breakfast muffins. (cause DANG it’s too hot for inside cooking!)
Then I gave RancherMan a little nibble of the cooked breakfast sausage. He’s always my kitchen guinea pig – LOL. He was super excited and said I nailed it!
So if, like us, you’re looking to season regular ground pork into breakfast sausage, here’s the simple seasonings I used for a lb of ground pork:
Homemade Breakfast Sausage Seasoning Blend (Per 1-lb ground pork)
- 1/2 teaspoon dried parsley
- 1/2 teaspoon rubbed dried sage
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cumin
- Salt & pepper to taste (I use 1/2 tsp each)
Mix all ingredients into a pound of ground pork. Cover and refrigerate overnight for best results.
I like to mix it up the day before if I know I'll be using it soon. That allows all the seasonings to marry beautifully overnight. The flavors are all blended when it's time to cook the sausage the next day.
But to be honest I've totally mixed this up on the fly right before cooking my sausage. Although I still prefer a little more pre-planning and mixing it up the night before, it's still fine that way.
Links Included In This Post:
- All-In-One Breakfast
- *Silicone Jumbo-Size Muffin Cups
- Cook Once, Eat Twice Cooking.
- Buttermilk Biscuit Recipe
- *Sun Oven Solar Oven
Our Favorite Breakfast Posts
- Biscuit Sandwich Breakfast
- Farmer’s Breakfast-Bake Casserole
- All-In-One Ham/Egg/Cheese Breakfast Muffin
- Homemade Country-Style Buttermilk Biscuits
- Leftover Biscuit Dough To Cinnamon Rolls
- Fluffy Homemade Pancakes
- Homemade Maple-Flavored Pancake Syrup
- Honey-Sweetened Pumpkin Granola
- Blueberry Cream Cheese Stuffed French Toast
- MYO Instant Microwavable Oatmeal
- Blueberry Muffin Recipe
- Sugar-Free Oatmeal & Berry Muffins
- MYO Chai Tea Mix
- Favorite Homemade Jelly Recipes
- Simple Cottage Cheese Recipe
- Homemade Yogurt: Stovetop Method
- Homemade Yogurt: Instant Pot Method
- Cooking Breakfast Should Include HAZARDOUS DUTY PAY!
…and MANY MORE!
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