Show Subscription Form




Homemade Pork Sausage Recipe
Homemade Pork Sausage Recipe photo by Taste of Home

Homemade Pork Sausage Recipe

Publisher Photo
These county-style patties are so simple to prepare. You'll never again settle for store-bought versions that are loaded with preservatives and not nearly as good.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 8 servings

Ingredients

  • 2 pounds ground pork
  • 2 teaspoons ground sage
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon brown sugar

Nutritional Facts

1 serving (1 each) equals 242 calories, 17 g fat (6 g saturated fat), 76 mg cholesterol, 502 mg sodium, 1 g carbohydrate, trace fiber, 21 g protein.

Directions

  1. In a bowl, combine all ingredients; mix well. Shape into eight 4-in. patties. In a skillet over medium heat, fry patties for 3-4 minutes per side until browned or until no longer pink in the center. Yield: 8 servings
Originally published as Homemade Pork Sausage in Country Pork 1996, p59

Nutritional Facts

1 serving (1 each) equals 242 calories, 17 g fat (6 g saturated fat), 76 mg cholesterol, 502 mg sodium, 1 g carbohydrate, trace fiber, 21 g protein.

Reviews for Homemade Pork Sausage

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Feb. 10, 2014

"A little too much sage, but it was ok. Next time I will use less sage and I think they will be amazing!"

MY REVIEW
Reviewed Dec. 9, 2013

"Very tasty."

MY REVIEW
Reviewed Oct. 25, 2011

"I doubled the cayenne to make it a little more spicy. Very good!"

MY REVIEW
Reviewed Jan. 16, 2011

"This was very simple but tasty. I need to alter the amount of spices as it was a little over-powering. The combination of spices was great though. I did add a little ground coriander as well, about 1/2 tsp. for a half batch. A great alternative and lower in sodium and other fillers than other sausage links or patties."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT