Homemade Pork Sausage Recipe

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

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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.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Directions

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 each: 242 calories, 17g fat (6g saturated fat), 76mg cholesterol, 502mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 21g protein.

  • 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
  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

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Reviews forHomemade Pork Sausage

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bethrolfe29 User ID: 7664654 23071
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
hkms User ID: 4504649 19467
Reviewed Dec. 9, 2013

"Very tasty."

MY REVIEW
angelasandoval User ID: 2401339 46729
Reviewed Oct. 25, 2011

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

MY REVIEW
FACSteacher User ID: 759865 42479
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."

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