Homemade Breakfast Sausage

Homemade Breakfast Sausage

If you like knowing what’s in your food, making your own breakfast sausage is a must. Store brands often contain things like soy protein concentrate, dextrose, and the nefariously vague “flavorings”. The truth is, you can make your own sausage patties at home in no time flat. We’re big fans of ground turkey, but this recipe also with ground pork if you’re not ready to make that leap yet. You should, though. Ground turkey is awesome and contains roughly half the calories and only about a third of the fat found in pork sausage.

This is a savory-sweet breakfast sausage with a kick of fennel at the end. We’re choosing flavor over a sodium bomb, and since we made this ourselves, we know that it’s soy, grain, and gluten-free with no artificial preservatives or mystery “flavors”. You can make an entire tray of these patties in about 10 minutes and freeze them to use as-needed. Convenience and quality – how about that?

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Homemade Breakfast Sausage

Homemade Breakfast Sausage

  • Author: Fresh. Out.
  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20 minutes
  • Yield: 812 Patties 1x
  • Category: Breakfast
  • Method: Stove Top


Homemade Breakfast Sausage


  • 1 pound ground turkey (about 85% lean)*
  • 1 tbsp Swerve Brown Sweetener
  • 1 tsp dried rubbed sage
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp ground black pepper 
  • 1/4 tsp garlic powder
  • 1/8 teaspoon dried marjoram
  • 1/8 teaspoon fennel seed
  • Pinch each of ground cloves and cayenne powder


  1. Combine all dry ingredients in a small bowl. 
  2. Add turkey to a large mixing bowl and sprinkle evenly with spice mixture.
  3. Thoroughly mix using your hands and/or a rubber spatula until completely combined. Form a ball and turn onto a large piece of plastic wrap. Wrap tightly in plastic and refrigerate 30-60 minutes before forming into patties.
  4. After chilling, divide mixture in half, then in half again, for a total of four 1/4-lb balls. Depending on the size you want patties to be, divide each of the four balls into 2-3 equal balls then press flat into patties. 
  5. Cook a test patty and taste before cooking all of the sausage. Adjust the seasoning if necessary.
  6. Cook patties in a skillet or sauté pan over medium-high heat about 3-5 minutes per side or until slightly browned on each side and no longer pink in the center. Serve hot. 


* Extra lean ground turkey (90%+) will turn hard when cooked, so use the 85% variety. We love hockey pucks, but don’t want to eat them. 

Grind the fennel seed and marjoram after measuring, if desired. 

To freeze, form patties and place on a parchment lined baking sheet in a single layer. Freeze long enough to set, then stack with the parchment between layers and wrap the stack in plastic. Store in a zip top freezer bag with excess air removed for up to 3 months.

Total time does not include chilling.



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