Want to know how the sausage gets made? Mix your own Italian, chorizo, breakfast sausage and more, and you’ll never wonder again. It’s way easier than you think!

By Recipes: Juli Hale; Photographer: Blaine Moats; Food Styling: Greg Luna; Prop Styling: Sue Mitchell
January 16, 2020
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Breakfast Sausage
| Credit: Blaine Moats

We know what you’re thinking: DIY sausage? Yes. This is so easy. Mix breakfast patties in 10 minutes before brunch, or take an hour on the weekend to stock your freezer with chorizo or Italian sausage for your favorite recipes.

And how cool to be in control of every ingredient. No dextrose, corn syrup or MSG. Just pantry seasonings and meat that suits your family’s tastes and health needs—locally raised, a turkey-pork blend or even venison if there’s a hunter in the house. Mystery (meat), solved.

PREP In a large bowl, place 2 pounds ground pork or 1 pound each ground pork and ground turkey. Add desired spice blend and mix gently with clean hands to fully incorporate spices and combine meats (if using two).

Tip Before adding the spice blend, rub the mix with your fingers to release aromatic oils from dried herbs.

STORE Place uncooked sausage in an airtight container and refrigerate up to 3 days. To freeze, divide sausage into 1-pound portions or shape into six 3 ½-inch patties per pound. Place in resealable plastic freezer bags; freeze up to 3 months.

COOK Cook patties in a skillet over medium heat until 165° in the centers, about 4 minutes per side. Or use bulk meat as directed in recipes.

Top left: Maple-Apple Sausage blend; top right: Beer Bratwurst sausage; lower right: Italian Sausage blend; lower left: Chorizo sausage
| Credit: Blaine Moats