Homemade Breakfast Sausage – Freezer-friendly, MSG-free, Preservative-free and Gluten-Free

Making Homemade Breakfast Sausage is simple with ingredients already in your pantry! No need to grind your own meat! They’re also freezer-friendly, MSG-free, preservative-free, and gluten-free!

A pinnable image of a plate of scrambled eggs with slices of buttered toast, and two breakfast sausage patties

My husband is a breakfast person. One of his favorite breakfasts is fluffy scrambled eggs, sausage, and toast. He then spices up his eggs with hot sauce or fresh salsa. Have you read the package ingredients for breakfast sausage lately? I’m hard-pressed to find one that doesn’t contain MSG. The long list of unpronounceable ingredients is really what first prompted me to make Homemade Breakfast Sausage

an in-process image of a bowl of ground pork with herbs and pork ready to make homemade breakfast sausage

Making Homemade Breakfast Sausage is simple and used ingredients you know and trust that are already in your pantry! There’s also no need to grind your own meat if you start with a simple package of ground pork! I use 80% lean as you do need some fat in the pork to keep it from being dry and flavorless.  You can use this loose as for sausage gravy or form it into patties. It’s totally up to you.


a horizontal in process photo of a bowl of ground pork with herbs and spices ready to be mixed into breakfast sausage. In the background are colorful rooster egg cups holding farm-fresh eggs.

As I mentioned earlier, making Homemade Breakfast Sausage doesn’t necessarily mean you have to grind your own meat, although you can if you like, I usually just start with a package of freshly ground pork I pick up from the butcher. The seasonings in breakfast sausages are surprisingly simple:  sage, thyme, rosemary, salt, ground black pepper along with a few other ingredients. What I noticed immediately about the list of spices was all of those ingredients together with some others are already in my poultry seasoning blend. So that’s what I use, one measurement and I’m done. Easy.

an in-process photo of formed sausages on a tray lined with silicon mat, a scale hold a 44 gram ball of sausage, and a ring mold holds a sausage patty that has been pressed into a round sausage patty.

Two pounds of meat makes about 22 (1.5-ounces / 44 grams) sausage rounds. I cook some up for our breakfast and then form the rest into patties and individually freeze them on a silicone or wax paper-lined cookie sheet. 

an in-process image of pressed sausage patties on a silicon lined tray ready to be flash-frozen.

I then move them from the tray into a freezer bag. Don’t forget to label and date the bag. Sausages are good for up to 3-months in the freezer though they never really last that long. 

an up close image of the sausage meat inside the ring mold. The ring mold is a small canning jar band and seal with makes forming the patties evenly simple and efficient.

This homemade breakfast sausage can also be used anywhere that a loose roll of breakfast sausage might be used like my Loaded Breakfast Biscuits.

a plate of scrambled eggs, two slices buttered toast, and two homemade breakfast sausage patties

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Making Homemade Breakfast Sausage is simple with ingredients already in your pantry! No need to grind your own meat! They're also freezer-friendly, MSG, preservative and gluten-free!

Homemade Breakfast sausage - MSG Free

Ronda Eagle | Kitchen Dreaming
Making Homemade Breakfast Sausage is simple with ingredients already in your pantry and no need to even grind your own meat (unless you want to!). These are also freezer-friendly, MSG free, preservative-free, & gluten-free!
5 from 3 votes
Prep Time 10 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine American
Servings 16 patty
Calories 161 kcal


  • 2 pounds ground pork [See Note 1]
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 1/2 tablespoons poultry seasoning [See Note 2]
  • 1 tbsp dried parsley
  • 1 tablespoon brown sugar
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon red pepper flakes , more or less, to taste

Optional Seasoning:

  • 2 tbsp Pure Maple syrup
  • 1 tsp fennel seeds


  • Combine ground pork {see Note 1] with all other ingredients in a large mixing bowl. With clean hands, knead the mixture until well combined. Form the mixture into 2-inch rounds.
  • For immediate use: Saute sausage patties over medium-low heat in a non-stick skillet. Cook until brown on both sides and cooked through, approximately 10 to 15 minutes.
  • Alternatively, you may freeze the patties for up to 3 months. [See Note 5)


1). Ground turkey may be substituted for the ground pork.2). Poultry seasoning is a blend of spices including sage, thyme, and rosemary. If you prefer you can use a combination of these spices instead of using poultry seasoning.3). I like maple sausage, so I sometimes also add pure maple syrup to sausage.4). You may like to add fennel seeds for a more fenel taste to your breakfast sausage. I have guests who prefer not to have fennel seeds so I often omit these. 5). Form patties and place on a cookie sheet lined with wax or parchment paper and individually freeze the patties. Once frozen, transfer to a freezer bag for up to 3 months.


Serving: 1pattyCalories: 161kcalCarbohydrates: 3gProtein: 10gFat: 12gSaturated Fat: 4gCholesterol: 41mgSodium: 325mgPotassium: 174mgFiber: 1gSugar: 2gVitamin A: 58IUVitamin C: 1mgVitamin E: 1mgVitamin K: 5µgCalcium: 17mgFolate: 3µgIron: 1mgZinc: 1mg
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4 thoughts on “Homemade Breakfast Sausage – Freezer-friendly, MSG-free, Preservative-free and Gluten-Free”

  1. This can also be done using ground chicken or turkey. Use the dark meat because breast meat is too lean and less flavorful.


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