Breakfast & Brunch > Breakfast Meats > Pork > Link Sausage Recipe

Homemade Breakfast Sausage Links

Craft your own delicious breakfast sausage links from scratch! This recipe uses readily available ingredients and allows you to customize the flavor to your preference. Enjoy the satisfaction of a truly homemade breakfast.

Prep Time
30 minutes
Cook Time
20 minutes
Servings
Approximately 24 links
Ingredients
  • 2 lb Ground Pork
  • 1 tablespoon Salt
  • 2 tablespoons Brown Sugar
  • 2 teaspoons Dried Sage
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Black Pepper
  • 1/2 teaspoon Red Pepper Flakes
  • 1/4 teaspoon Ground Nutmeg
  • 1/4 cup Cold Water
  • 3-4 feet Hog Casings (optional)

Prepare the Hog Casings (if using)

If using hog casings, rinse them thoroughly inside and out with cold water. Soak them in cold water for at least 30 minutes, or up to a few hours, changing the water several times. This will help soften them and remove any excess salt. If you are not using casings, you will make patties instead.

Combine the Ingredients

In a large bowl, combine the ground pork, salt, brown sugar, sage, thyme, black pepper, red pepper flakes, and nutmeg. Use your hands or a sturdy spoon to mix the ingredients thoroughly until well combined. This is a crucial step to ensure even distribution of flavor.

Add Water and Mix Again

Pour the cold water over the pork mixture. This helps bind the sausage and keeps it moist during cooking. Mix again until the water is fully incorporated and the mixture is slightly sticky. Do not overmix, as this can result in tough sausage.

Stuff the Sausage (if using casings)

If using casings, attach a sausage stuffer to your grinder or use a dedicated sausage stuffer. Carefully slide one end of the casing onto the stuffer nozzle, gathering it up like an accordion. Tie a knot at the end of the casing. Slowly feed the sausage mixture into the stuffer while guiding the casing off the nozzle, creating links. Twist the casing at regular intervals (about 4-5 inches) to form individual links. Prick any air pockets in the sausage with a needle.

Form Patties (if not using casings)

If not using casings, form the sausage mixture into small, round patties about 1/2 inch thick. Aim for even size for consistent cooking.

Cook the Sausage

Heat a large skillet over medium heat. Add the sausage links or patties to the skillet, being careful not to overcrowd. Cook for about 5-7 minutes per side, or until the sausage is cooked through and browned. The internal temperature should reach 160°F (71°C). If the sausage is browning too quickly, reduce the heat. If using links, you can add a tablespoon of water to the skillet and cover it for the last few minutes of cooking to ensure they are cooked through.

Serve and Enjoy

Remove the sausage from the skillet and let them rest for a few minutes before serving. Serve hot with your favorite breakfast sides, such as eggs, pancakes, waffles, or toast.

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FAQ

  • Can I use different spices?

    Yes! Feel free to experiment with different spices to customize the flavor of your sausage. Try adding maple syrup, paprika, or cayenne pepper for a unique twist.
  • Can I freeze the sausage?

    Yes, you can freeze the sausage. Lay the links or patties on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag or container. They can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before cooking.
  • Where can I find hog casings?

    Hog casings can be found at most butcher shops or online retailers that sell sausage-making supplies.
  • Can I use chicken or turkey instead of pork?

    Yes, you can substitute ground chicken or turkey for the pork. However, the flavor and texture will be slightly different. You may need to add a bit more fat (such as olive oil) to keep the sausage moist.