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Homemade Sausage, both Breakfast and Italian

homemade sausage recipes - Italian sausage
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Why Make Your Own Sausage?

My Home­made Sausage recipes are so easy to make and typ­i­cal­ly use ingre­di­ents you already have in your spice cupboard. 

You’ll learn to make both break­fast sausage and Ital­ian sausage in this post. 

The ben­e­fit of mak­ing it on your own is the same as any home­made recipe, I think. You con­trol the ingre­di­ents. Not to men­tion, it’s 1/3 to 1/2 less expen­sive, depend­ing on the meat you choose. Plus, ummmm…delicious!

What Meat Should I Use for Making Sausage?

Home­made Sausage recipes can be made with beef, pork, chick­en, turkey or even lamb. You can use all one meat or a blend of two or more. I typ­i­cal­ly opt for pork and chick­en, since it’s so economical. 

I can get ground pork for about $2.49 per pound. And I’ve been grind­ing my own chick­en, at home, with the food proces­sor. That means it’s only $1.99 per pound. You won’t find that price in the gro­cery store!

Two Recipes in One

Today, I’m going to share my recipes for Break­fast Sausage and for Ital­ian Sausage. 

The Break­fast Sausage is great as pat­ties, in meat­balls or browned as crumbles. 

I like to use the Ital­ian sausage, browned as crum­bles, in things like Zup­pa Toscana, spaghet­ti, baked spaghet­ti or lasagna. It is also great blend­ed into meat­balls. So, pull out that *cast iron skil­let and let’s fry up some scrump­tious Home­made Sausage.

Homemade Sausage

Whichev­er recipe you try, you’ll find that home­made sausage is a tremen­dous cost sav­ings, tastes fan­tas­tic and is super easy to put togeth­er in your own kitchen. Give it a try. I think you’ll love it!

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The Ingredients

I use apple, in both recipes, for a cou­ple of dif­fer­ent rea­sons. First, it’s next to impos­si­ble to find com­mer­cial sausage with­out refined sug­ar or corn syrup added. I want­ed my recipe to have the lit­tle hint of sweet­ness from a more healthy source. Sec­ond­ly, the meat I use is lean. The apple adds a bit of mois­ture and ten­der­ness. You will nev­er real­ly taste the apple. Because it’s grat­ed, it will just about melt away into your sausage, leav­ing that love­ly touch of sweet.

grated apple

The meat I use is pret­ty lean, regard­less of the type I have on hand. I buy lean ground beef or turkey and I usu­al­ly grind chick­en breasts or pork loin, myself. That keeps those vari­eties very lean, too. You can def­i­nite­ly make your sausage with one type of meat, but my per­son­al pref­er­ence is a com­bi­na­tion of at least two. I cre­at­ed this recipe to use only 1 pound of meat, so you could use the mul­ti­pli­er in the recipe card to make a larg­er batch, if you want some left to freeze. Mak­ing a dou­ble recipe makes it sim­ple to use two dif­fer­ent meats in your home­made sausage.

How to Make Homemade Sausage

apple and spices

It’s so sim­ple. Seri­ous­ly, it will take longer to write these instruc­tions, than it will for you to make it.

  1. Start by grat­ing the apple into a mix­ing bowl. 
  2. Add all the oth­er ingre­di­ents, except the meat. 
  3. Stir the apple and sea­son­ings togeth­er until they are even­ly distributed. 
  4. Next, add the meat. You can try mix­ing this with a wood­en spoon or a fork, but I find that the sim­plest way to com­bine every­thing is to just stick my hands in and mix it. You want all the ingre­di­ents dis­trib­uted even­ly through­out the meat, so spend a minute or two on it. 
  5. When every­thing is com­bined, you’re ready to cook. Pre­pare it as need­ed for the dish you’re making. 
meat mixed with spices - Italian Sausage
homemade sausage

The Ital­ian sausage almost always goes into crum­bles at our house. It’s scrump­tious in my Zup­pa Toscana recipe, (which hap­pens to also be Whole30 com­pli­ant.) It’s also great mixed with ground beef in lasagna, baked spaghet­ti or meatballs.

The break­fast sausage can be done as crum­bles, too. Use them in quiche, break­fast bur­ri­tos, scram­bled eggs or egg casse­role. The pat­ties are DEE­l­i­cious as part of your favorite break­fast and they’re crazy good in break­fast sand­wich­es, too.

I hope you get a chance to try both recipes! Maybe it’s time to have a break­fast for din­ner night! If you do, you should check out these deli­cious Raised Waf­fles over at One Hot Oven. Have a won­der­ful­ly blessed evening!

homemade sausage recipes - patties - Italian Sausage

The Recipe

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Homemade Breakfast Sausage and Homemade Italian Sausage

Homemade Sausage

  • Author: Glen­da Embree
  • Total Time: 15 min­utes
  • Yield: 1 pound 1x


Units Scale

For Break­fast Sausage:

  • 1 pound lean ground meat (I use pork and/or chick­en, but turkey and beef can be used, too.)
  • 1 medi­um apple, grat­ed (for mois­ture and slight sweetness)
  • 1 tea­spoon kosher salt
  • 1 tea­spoon coarse ground black pepper
  • 1 tea­spoon gar­lic powder
  • 1 tea­spoon onion powder
  • 1/2 tea­spoon ground thyme
  • 1/2 tea­spoon ground sage
  • 1/4 tea­spoon smoked paprika
  • 1/8 tea­spoon chipo­tle pow­der (or cayenne)

For Ital­ian Sausage:

  • 1 pound lean ground meat (I use pork and/or chick­en, but turkey and beef can be used, too.)
  • 1 medi­um apple, grat­ed (for mois­ture and slight sweetness)
  • 1 tea­spoon dried pars­ley
  • 1 tea­spoon Ital­ian seasoning
  • 1 tea­spoon gar­lic powder 
  • 1 tea­spoon salt
  • 1 tea­spoon coarse ground black pep­per
  • 1/4 tea­spoon fen­nel seed
  • 1/2 tea­spoon papri­ka
  • 1/2 tea­spoon onion powder
  • 1/2 tea­spoon red pep­per flakes


The process is iden­ti­cal for mix­ing up either recipe.

  1. Grate the apple into a mix­ing bowl.  I don’t peel it.
  2. Add the herbs and spices to the mix­ing bowl and stir until every­thing is thor­ough­ly and even­ly combined.
  3. Add the ground meat to the bowl and work the apple and sea­son­ings into the meat.  (It’s eas­i­est for me to mix it with my hands.  That way I’m sure every­thing is dis­trib­uted evenly.)
  4. The sausage is ready to use, imme­di­ate­ly, but can be refrig­er­at­ed or frozen, too.  Mak­ing dou­ble or triple batch­es means you can always have some on hand in the freezer!
  5. Make into pat­ties or crum­bles and brown in a skil­let on the stove.


Most com­mer­cial sausage has added sug­ar.  The apple replaces processed sug­ar in my recipes and helps to keep the sausage from being dry.

  • Prep Time: 5 min­utes
  • Cook Time: 10 min­utes
  • Cat­e­go­ry: Meat, Main Dish, Pork, Chick­en, Beef, Turkey
  • Cui­sine: Amer­i­can

Recipes to Use Homemade Sausage

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Zuppa Toscana

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