Ever since I posted my recipe for American biscuits, I’ve been asked for my sausage recipe. I’ve sent out copies to people as they requested it but it’s now time to put it on my blog so people don’t have to ask. My apologies to all who’ve had to take the time to write to me.
I got up this morning and received the most complimentary email from Anna, a reader who’s also an expat but she lives in Croatia. She’s been longing for sausage biscuits for breakfast. She made my biscuit recipe and was swooning but she told me I’d only done half the job. I love it when a writer makes me laugh.
I’ll admit that I had a log of the sausage in the freezer and yesterday I put it in the refrigerator to thaw. I had no excuse this morning so I whipped up some biscuits, fried up the sausage and felt so American as I stuffed the sausage and cheese biscuit in my mouth. I was going to add egg but I couldn’t be bothered. I’ve got several in the freezer so I’ll add egg and cheese to those.
- 1 kilogram, 2.2 pounds minced/ground pork
- 1½ teaspoons dried sage
- ¾ teaspoon dried thyme
- 3 teaspoons light brown sugar
- 2 teaspoons kosher salt
- 1½ teaspoons pepper
- ⅛ to ¼ teaspoon crushed red pepper flakes (use more if you like it hot)
- ¼ teaspoon cayenne pepper
- ½ teaspoon freshly ground nutmeg (preground would be just fine)
- ¼ teaspoon dried marjoram
- pinch of ground cloves
- Combine all the the ingredients but the pork in a small bowl and mix well.
- Place the pork in a large bowl and sprinkle over all the spices. Mix well and the best way to do that is with your hands.
- Form into patties and fry in a skilled on medium heat - about 5 minutes per side.
- OR
- Form into logs and roll in cling film and place in the freezer until needed.
- Great with this biscuit recipe.
If you’re like me and one batch is way too many, just freeze them. A minute in the microwave and boom, it’s breakfast.
Oh! I had never ever thought about making my own sausages but with this easy recipe I can! And the biscuits (this would be such a decadent breakfast in my house!)! I assume I could make this with maybe a mix of lamb and beef, or lamb biscuits? Thanks for sharing!
You can make a sausage from anything you want. I wanted American sausage and biscuit so I used all pork. I would love to see your sausage recipe when you start playing with food! 🙂
Rissoles anyone?
Lol! You yanks are a funny lot!
Rissoles are made from pork? I have never tasted a rissole in Australia that tasted like American breakfast sausage. At our house the two words You and Americans are not permitted side by side. 🙂
I forgot.. I’m only half yank. I’m also a dinky di Aussie. 🙂
Really it is that easy? Amazing and why I have not made this before I will never know. My boys are always begging for Bob Evans (they like the spicy one) sausage and I told them they will have to wait until we go back home. Heck I might surprise this weekend with your recipe, I might add a bit of dried chill flakes just to give it a little kick. I hope you are doing well. Take Care, BAM
I put a few flakes in mine too but I’m not happy with food that burns my lips off. 🙂
Maureen! this look sooo tempting! and I love yours pictures just beautiful!
Hi Maureen, these are looking very tasty… my mother always made rissoles, known in Hungarian as Fasirt. Your sausage ingredients sound truly delicious. And so simple!
Yes, someone else mentioned yanks and rissoles. I never tasted one like this in Australia but I’m happy to call them sausage rissoles and scones. 🙂 It just doesn’t roll off the tongue in the same way. In the states, this breakfast sandwich is at every McDonald’s. 🙂
Absolutely starving now. Thanks a lot pal. 🙂
no way! I have never thought to make my own sausage before. Love love that you did this the sausage looks out of this world flavorful and rich
Yes, I could have that for breakfast – I’m always fascinated by American sausage and biscuits.
I’m stuffed from a big late lunch and peach crumble bars with coffee for dessert but I think I could manage ONE of these little sausage and biscuit treats. 🙂
I have a couple of pound of ground pork in my freezer. I was going to make chorizo sausage. Then, I saw a recipe for an Italian sausage mix. And now this VERY tempting sausage recipe. It’s a shame that I only have 2 pounds of pork to play with.
Honestly you gave me an idea, never thought of this. Will definitely make one at home now
Thank you Maureen!
Thanks for the recipe Maureen, they look delicious. Can’t wait to try
Maureen -I must admit, I saw your post email in my inbox and almost didn’t read it as sausage so intimidates me – I always thought it was so so hard to make – but you broke it down to almost as easy as making a burger – thank you!
What a great idea to freeze these ready-made Maureen! I like breakfast shortcuts for those days when I’m in a hurry 🙂
Why have I never thought of making my own? What an awesome idea!
Looks great Maureen, love sausage biscuits and without egg! I am going to give your recipe a try! 🙂 As you know here in the US we have many different fast food serving biscuits in the morning and all day!
Yum, I want to eat it right now! How about breakfast for dinner?
Yum, Maureen; these look very good and so tasty and full of flavour and what a great breakfast! It’s excellent that these freeze well and so you can have some put aside for another day. I’ve never tried an ‘American biscuit’ and I’d love to have that opportunity one day xx
Your biscuit recipe is amazing so I can’t wait to try out the sausage recipe! 😀
G’day! I can almost smell these from here Maureen and reckon your sausage would be great stuffed in a pending Thanksgiving turkey! 🙂
Cheers! Joanne
Oh wow, I never thought of making sausage! I’ve always just avoided my sausage intake because I don’t want any of the nitrates/nitrites and whatever else they use to preserve meat… I had no idea it was so easy. You pictures look great, the sausage looks nice and juicy.
I laughed at your comment about feeling American 🙂
Love this recipe and breakfast idea Maureen! My breakfasts are usually grabbed from any takeout place and quickly devoured as I rush around. You have definitely inspired me to put more thoughts into my morning meals and make breakfast myself for once!
I haven’t had a sausage and biscuit breakfast in ages. I make my own chorizo, but haven’t made a breakfast sausage. It’s so much fun making your own sausage and yours looks like one I must try!
I’m so glad I’m not the only one who craves American breakfast food. 🙂 I could hardly believe that Bear had never tasted biscuits and gravy!! What a travesty!! 🙂 Your sausage sounds amazing. 🙂
These sausages look delicious, they look so lovely! My brother and dad are super touchy about their sausages but these are perfect for them!
Cheers
Choc Chip Uru
Had no idea sausage was so easy to make, that it freezes well is even better. Thanks for the recipe, a keeper.
Great recipe, now I can make a true American breakfast. Love it. GG
Maureen, I always make my own breakfast sausage as it’s the only way to have sausage that’s seasoned exactly the way I like it. I love the way you’ve seasoned yours, classic herbs and spices with none in “overkill” amounts!
This is a recipe I always wanted to learn! I had no idea it is so easy to make at home. Will definitely make a big batch and freeze them. It’s great that I can shape them according my needs. 🙂
Now I’m feeling pretty spoiled. I didn’t realize sausage wasn’t readily available everywhere. Your recipe looks so easy and delicious!
Love, love, love! I will experiment with this and use chicken thighs too. American, indeed, Maureen, you nailed it. 🙂
Oh, my gosh, Bill would be thrilled if I’d make him homemade sausage! I’m going to have to treat him for the holidays…I can only imagine how fabulous it must taste!
i have a love affair with sausage an I hated it as a kid! I always tell myself I am going to make some and put it in the freezer and have yet to do it! My in laws eat these every day for breakfast only theirs come out of a box. I’d hate to spoil them!
What a wonderful way to start the day Maureen. I linked back to your ‘biscuit’ recipe and noted the conflict of biscuits, cookies, scons (sic) it made my laugh. These pork sausage patties are divine and already copied to cook at home. Great photographs, with the melted cheese on top they are so desirable 😀
Nice idea, Maureen! This dish is especially great for packed lunches, picnics or even breakfast or snack at the table. Thanks!
Julie
Gourmet Getaways
This is totally new to me. Going through the ingredient list I could imagine all flavors coming together to make such wonderful sausage. I would love to have these for breakfast right away!
Maureen, this weird. It sure looks like a rissole in a scone 🙂 . It sounds good though.
LOL that’s what it is but Yankeefied just a bit. 🙂
These breakfast biscuits have my name written all over them! 😀 …I will definitely be trying these sausage patties. Maureen I am so happy you decided to post these.
I must say on a side note you are like the queen of breakfasts. You remember those Gordon Ramsey eggs you introduced us to a while back?? Well that has become one of my favorite Saturday morning treats 😀
Will be pinning this to remember to make it ;D
xo
I can vouch for this recipe as it matches the one that has been handed down in my family for a couple of generations! I am especially impressed as this is a true Southern style recipe with the mix of savory, sweet and a little bit of heat. No one ever figures out that clove is the flavor balance that sets it apart! I smiled thinking about your stash in the freezer and how much you will enjoy these!
I’ll take your word for it. I was a transplanted Yankee in Southern land for a long time but that never makes you a native. 🙂 Now that I’m in Australia I’m probably no longer in the game. 🙂
Oh, yum….I do not dare show this to my husband, he would have me making a batch of sausage, biscuits and gravy. But then you did say it is calorie-free, fat-free, right?? 🙂
Of course. I empty out the calories of every recipe just before publishing. 🙂
Well you hit me with a new one too—–making your own sausage recipe. But you know when I am in Canada and when I was in New Zealand the sausage flavor is different. I am more use to American flavorings—duh.
What fun to fiddle around with the flavoring. I am not sure who I thought was adding the seasonings to all the sausages—-like I couldn’t myself. Thanx—-
I would LOVE to start making homemade breakfast sausage, since we eat it just about every morning! Thanks for this great recipe Maureen. I’ve been sort of MIA blogging since classes started back up. I LOVE your new look! Did you do this on your own or use a designer? I’d love to know!
Thanks,
Roz
We bought Shay Bock’s foodie theme a while back for John to see how she was using his EasyRecipe plugin. He set that up for me and did a few tweaks and I did the header. I can’t afford a designer. I’m a food blogger. 🙂
Love your sausage recipe Maureen!! Very different from mine – I use a lot of fresh herbs – so it will be a welcome change. The addition of cloves is brilliant! And by the way – love your new site layout. Very clean and beautiful!!
Our friends from Illinois would LOVE this! We’re visiting them at the end of October, so I’m definitely making this tasty treat!
I don’t think so I have ever tried breakfast sausages. They look very inviting and I wish my husband would make me those in the morning so that I can wake up with the smell. =)
Freeze just like that? Whaaat this is SO brilliant and I haven’t known till now… You might have saved my morning routine, Maureen! I’ll have to come up with several kinds so kids won’t say no more please. 😀 Thank you Maureen, this is wonderful!!
I added a 1/4 tsp. of encapsulated citric acid to your recipe and now I have rated it at a 5 star.
Great recipe. It’s a keeper!
Originally from Alabama now living in Mexico. No breakfast sausage here unless you pay ridiculous prices from a smuggler. Problem solved.
Muchas Gracias
May I ask what percentage of lean meat to fat ratio, please?
I love these when I visit my best friend in Alaska, we’re both from England but she emigrated over there 20 years ago.
Your recipe for this and the biscuits look amazing and I’m going to try them this weekend. Hopefully I’ll have some left over to freeze too.
Thank you for the lovely recipes on here x