Breakfast Main dish

Breakfast sausage to begin the day

Breakfast sausage DSC 0132

Even though the days are growing longer and the month of March begins in just a few days (does Daylight Saving Time start soon? That sunshine poking through the bedroom curtains at 6:30 AM would be much more welcome at the tail-end of the day rather than the beginning), it’s been blustery and cold here in New York City. We’ve been smothered in snow and whipped by the wind, and if I’m going to make it through these final days of winter I need to fortify myself in the morning. And that means eating a hearty breakfast of eggs and sausage.

Texans like their breakfast sausage to come in the form of patties, not links (though we seldom say “patty” as it’s just assumed when you have sausage in the morning that’s what it’ll be). And while nothing beats homemade breakfast sausage, in today’s fast-paced world most people buy their breakfast sausage at the store. And if you’re in Texas, you’re buying Owens.

That familiar tube of early-morning carnivorous joy is a staple in most Texans’ households. And since you can’t find it very easily outside the state, it soon becomes one of the things a homesick Texan misses the most.

Sure, Owens doesn’t have a lock on the breakfast-sausage market, but it’s the unique combination of spices and perfect pork-to-fat ratio that fries up probably the most delicious sausage this side of homemade. Trust me, I’ve tried the other brands and their flavor just does not compete.

Breakfast sausage | Homesick Texan

My grandfather had told me that when he was a boy, his job on hog butchering day was to make the sausage. “Was it as good as Owens?” I asked. “It was better!” he said. I realized that if I wanted a proper breakfast sausage, I’d have to make it myself so I asked him how he did it. Surprisingly, making breakfast sausage doesn’t require much—just good fresh ingredients and a skillet.

While making your own sausage may sound like a daunting task, breakfast sausage is a cinch: you don’t have to work with casing and there’s no aging involved. Instead, it’s just a simple mixture of ground pork and spices, ready to be formed into patties and cooked immediately.

Breakfast sausage may just be one of the most versatile meats to have on hand. Of course, you can fry it up and serve it with eggs. Or you can place some in a biscuit for a tasty breakfast sandwich. You can crumble it into cream gravy, throw it into breakfast tacos or I’ve even been known to use it on top of my pizza.

Breakfast sausage | Homesick Texan
So while this recipe isn’t Owens’ exact recipe, I dare say it’s just as good if not better because it’s homemade. And once you get the hang of making it, you may never eat store-bought breakfast sausage again.

Breakfast sausage DSC 0132
4.92 from 23 votes

Breakfast sausage

Servings 2 pounds
Author Lisa Fain


  • 2 pounds ground pork
  • 1 tablespoon sage
  • 2 teaspoons marjoram
  • 2 teaspoons thyme
  • 2 teaspoons red pepper flakes
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon brown sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper


  1. With your hands or a spoon, mix together all the ingredients.

  2. Heat up a skillet on medium heat and cook a small spoonful of the sausage a couple of minutes on each side. Taste and adjust seasonings.

  3. Once you’re satisfied with the flavor balance, to cook form into patties and fry 6 minutes on each side. The uncooked sausage will keep in the refrigerator for a week. It can also be frozen uncooked for 3 months.

Recipe Notes

The spice measurements are not an exact science, so feel free to experiment.

  1. This so totally rocks. I always thought sausage must be some deep, dark, complicated secret. I will be making this next weekend.

    Thank you.

  2. Yum! This sounds so good, I’ll definitely try it.

    While it’s true that I missed Owens when I moved to NC, my husband introduced me to a NC brand called Bass Farms. It’s incredible – the leanest sausage I’ve ever had, and so tasty. You can fry it up and not even have enough grease to pour off – all it takes is a wipe with a paper towel.

    If you’re ever down this way, give it a try!

  3. RecipeGirl

    Sounds completely do-able, but forget the sausage… that picture of your egg ROCKS!

  4. You always have such valuable posts. Thanks for sharing this! I used to think that making sausages requires some sort of special utensils and ingredients.

  5. Frantic Home Cook

    Yes! To my great disappointment, I married a sausage-hating man. If only I’d known!!

    My dad used to dry his own chiles just for his homemade sausage and storebought just never held a candle to it.

  6. thenewnewplan

    I have been wanting to make my own sausage patties for the past few weeks, so I really appreciate this recipe.

    I have one question though: why ground pork butt?

    I was going to buy the all-natural ground pork at Central Market, but should i reconsider?

  7. Lisa Fain

    Sandy–I always thought it was difficult, too, but this is surprisingly simple–as easy as making hamburgers.

    Lissa–I plan on making a trip to NC in the fall so I’ll definitely look for Bass Farms. Thanks for the tip!

    RecipeGirl–Thanks! If you look real hard you can see a reflection of my fire escape in the yolk.

    Lore–You’re welcome!

    Frantic Home Cook–How can anyone hate sausage? And how fortunate you have such fond memories of your dad’s sausage!

    TheNewNewPlan–I used the all-natural ground, pork from Whole Foods and asked the butcher what it was and he said, “Ground butt.” That’s why I specified pork butt (that and because the 7-year-old inside of me thinks it’s fun to say) but I’ve taken it off the recipe because I’d hate to confuse people. This recipe will turn out just fine using the all-natural ground pork from Central Market. Thank you for helping me make the recipe more clear!

  8. Thank you thank you thank you sooooo much! I am an American living in Australia, and I have not been able to find breakfast sausage at all over here. That is an entire year without breakfast sausage!! Even their breakfast sandwiches at McDonald’s are served with unseasoned beef sausages–yuck.

    I am totally going to make this later this week…thanks again for posting the recipe. I love your blog!

  9. they don’t sell Owens up there?! It really is the Texas staple, I’ve never bought anything else!

    Although I confess, I’m not that big on sausage at all… its usually too fatty for my taste so I love this homemade option so I can use leaner meat!

  10. Delightful post & photos today!

  11. TheLostTexan

    I’ve been lurking around these parts for several weeks, but that photo of your sausage biscuit has brought me out of hiding.

    What a glorious looking thing that is! It almost brought me to tears thinking about the dozens of biscuits I ate around the table at my Mammaw’s.

    Nice job. I’m trying this one this week!

  12. ditto leena;)

  13. michelle @ Us vs. Food

    this sounds great, and allows me to more easily justify buying the meat grinder attachment for my KA mixer. and then i can make homemade sausage and cream gravy, which is my all tiem favorite breakfast. which is funny, because i’ve never lived farther south than new york city.

    i’m new here, and want to make pretty much every entry i read!

  14. Rosa's Yummy Yums

    A great way to start the day! That sausage and biscuit sandwich looks incredibly scrumptious!



  15. Grandma Rosie

    Love your blog! I am a Texan who once lived in upstate NY. Like moving to another planet!

  16. Wow – it’ scary, you are almost like a mind reader! On Saturday, a girlfriend and I were grousing about the lack of homemade sausage in our lives. We’re both East Tennessee girls (although, I’m displaced in Atlanta) and my source for the good stuff disappeared a few years back, and *her* source has tinkered around with the recipe so much that it’s no longer to her liking (too sage-y) So this is a most timely, and welcome post!

    I also love the way that you get me thinking about making foods that I never thought about people making… like tortilla chips. or sausage. Next thing you know, someone will be trying to convince me that you can make bread at home. Or pasta… 🙂

    Thanks, sweetpea!

  17. Gretchen Noelle

    This sounds like a recipe I need. I am in Peru and the sausage they make here tastes nothing like breakfast sausage that I remember from the US. I will have to try this one day. Thanks!

  18. sugarcreekfarm

    Thank you, I’ve been looking for a sausage recipe! Last time we had a pig butchered I didn’t have the locker make sausage for us, just took the ground pork and decided I’d make my own sausage. This will be a good one to start with.

  19. Thanks for the great post! Growing up in OK, Owens was (and still is) the only sausage my family used.

    I do have 1 question about your recipe – dried or fresh herbs?

  20. Sounds spicy, but good. I do crave hot stuff every now and then, as the Estonian cuisine is very simply seasoned usually (good, but plain)..

  21. I’ll give this a go soon myself, but I’ve just got to have a little fennel seed added in. What can I say, I was raised on Italian Sausage 🙂

  22. This looks great! I love making homemade sausage.

  23. KimberlyDi

    Cooked ground sausage also goes well in Italian food like Spagetti or Lasagna.

  24. Oh Lordy….I can see Baylor Hospital over there…there’s the Cotton Bowl…can you see Farmers Markets right there ???

    …point being, I have eeeeeasy access to Owen’s as I’m in the heart of Big D…seeing that pic and your accompanying tale make me wonder why the heck there’s not a tube of that gold in the fridge at home…tsk tsk tsk

    Excellent post per usual.

  25. Yikes, so you like your sausage spicy then ? 2 teaspoons of chili flakes, plus cayenne. A little hi-test to get you going Uh ?

    I am so frustrated at the lack of good breakfast sausage here in Toronto. Much of it is link style, taste can be putrid, redolent of soapy pork fat in many cases.

    Johnsonville patties are fairly palatable, but I know better breakfast sausage awaits me.

    I’ll give this one a go for sure. Your use and amounts of sage, marjoram and thyme make it sound quite appetizing.

  26. The Urbane Epicurean

    Your blog never fails to push me further in my pursuit of culinary perfection! I love reading a more experience Texan’s (subjected to confinement in NY) thoughts and recipes!

    Not sure if you did an article on BBQing too, but I recently discovered a way to get around this NY weather!

  27. Lydia (The Perfect Pantry)

    That looks delicious, and oh so spicy! Could you make it with ground chicken or turkey?

  28. alexisfromtexas

    I grew up in Richardson and have fond memories of visits to Owen’s Spring Creek farm. But I’m far from it now and our brutal Chicago winter has me dreaming of sausage – I will definitely give this a try!

  29. Brave Sir Robin

    ditto on putting it on pizza.

    And you know, a little garlic, a little chile, a little vinegar, walla! Chorizo!!!

    You must share that with your fellow snowbirds!!

    And yes, the egg is . . . well, is it acceptable to call an egg voluptuous?

  30. Lisa Fain

    Leena–Thanks and enjoy the recipe!

    Ashley–Nope they don’t sell Owens here–it’s even hard to find Jimmy Dean. And when they do sell breakfast sausage that comes in a tube, it’s usually frozen.


    TheLostTexan–Howdy and thank you! I’m glad the photo brought back such good memories.

    Suzer–Y’all need to teach the Australians the wonders of a tasty sausage biscuit!

    Michelle–Welcome! I don’t have a KA mixer yet (but am planning on receiving one for my b-day) but I definitely want the meat-grinder attachment as well as the sausage stuffer.

    Rosa–It sure is, I get hungry just thinking about it!

    Grandma Rosie–It never fails to amaze me how culturally diverse this country is. Though I reckon that’s one of the things that makes it so great!

    LLA–Glad to help! And if you try this, I like a lot of sage myself, so you might want to start with just a couple of teaspoons.

    Gretchen Noelle–From what I’m gathering, this type of breakfast sausage seems to be a uniquely American dish. Enjoy!

    SugarCreekFarm–With freshly ground pork this will taste the best!

    David–I used dried herbs but if you have fresh it’ll taste even better.

    Pille–I do like my food spicy, though one could cut down on the amount of pepper if they liked. And hopefully someday I’ll make it to Estonia so I can try your cuisine on native ground!

    Jerry–I have to admit that when I use it for pizza, I often add fennel as well as that gives it that distinct Italian sausage flavor.

    Rachel–Isn’t it fun? Tastes so much better than store bought.

    The Ubane Epicurean– I have to have that grill! I’m hoping to get a stove-top smoker and see how that compares to the real deal.

    KimberlyDi–Yes it does–it adds more flavor than ground beef.

    Mike–Hey, I was born at Baylor Hospital! And trust me, I didn’t truly appreciate these foods until they were no longer available.

    Tommy–You better believe I like it spicy! And I hear you about breakfast links–they always seem so rubbery to me. What are Johnsonville patties? Is that a place or a brand?

    Lydia–Of course you can–I’ve tried it with ground turkey thigh meat and found it still delicious.

    AlexisfromTexas–I don’t think I’ve ever been to Spring Creek Farm but on my next trip to North Texas I’m definitely planning a trip.

    Brave Sir Robin–I don’t think the egg minds being called voluptuous at all! And I’m hoping to tackle homemade Mexican chorizo in the next few weeks. Diane Kennedy has a recipe I’m eager to try. Do you make it often?

  31. MelissaQ

    OOOH, Im gonna have to try that someday. I hate it when there is no Owens in the fridge and the hubby and I are having one of those wonderful lazy weekend mornings, where a homemade breakfast is all we want and there is no hog to be found. Damn it, it makes me mad just to think of it.
    Love the blog, and the beyond tasty looking pics.
    Keep up the AWESOME work,
    From a fellow Texan, just out side D-Town to be exact.

  32. Lisa,

    You don’t know Johnsonville ? They are a brand based in Sheboygan Falls, Wisconsin.Becoming quite popular in Canada. Their sausage products, especially the breakfast sausage has actual texture, unlike some of the pork sludge found in tubes.

    Someone in NY state must carry it. You should contact them and have em send you a case for review here at the Homesick Texan.

  33. Ah, yes, the taste of Texas. This one’s pretty close. I can cross Owens’ off the list my daughter has to bring on her next trip. Thanks for another great recipe. Do you know the ratio of pork to fat you use?

  34. This recipe looks great. I like the spicy sausage and that little bit of brown sugar sounds good. I will definately give this a try, and make gravy and biscuits to go with it!


  35. Well, duh (for me, not you). I don’t know why I didn’t think about the fact that sausage patties are flattened meatballs. And if I can make meatballs, I can make sausage. This might be just the ticket to convert my kids and husband to breakfast tacos. Thanks.

  36. Life in Recipes

    I can’t wait to try this recipe. I’ll bet it’s that little bit of brown sugar that really does the trick. I think we must both be in egg mode.

    BTW, I think your blog is fantastic.

  37. Lisa Fain

    MelissaQ–To be honest, it’s easier to make the homemade sausage then go to the store when you’re out of stock. And thanks for the kind words!

    Texana–That’s a very good question and while I’m not certain I think the ground pork I used was 95% lean.

    Becky–Oh yes, gravy and biscuits are the perfect accompaniment to the sausage.

    Meg–Yes, that’s exactly what they are! And if this doesn’t convert your husband, I don’t know what will.

    Life in Recipes–Thank you! And the brown sugar does help bring all the flavors together, plus it also helps with the browning.

  38. Awwww I had no idea those yummy breakfast sausages were exclusive to Texas! I miss them. My mother also used to cook it, crumble it, and keep it on hand for quick homemade pizzas.

  39. Brave Sir Robin

    Yes, I do. (Make chorizo), the last grocery store in my town with a real butcher closed down a couple of years ago, they had the most amazing market-made chorizo. So I just started making my own. If I’m lazy, I just buy a tube of Owens and add garlic, chile, Mexican oregano and vinegar. It is so much better than that cereal-filled greasy mystery stuff the store sells in plastic casings.

    ps –
    I love. love, love Diane Kennedy.

  40. Mike of Mike's Table

    Looks great and sounds like an easy and versatile result. I’ll have to try it one sleepy Saturday morning instead of my usual eggs.

  41. I have the sort of Texas Mama that made me a family cookbook (all of the Texan classics from the 70s and 80s) when I got married. One of my prized recipes from this book is for a Cheese/Sausage Grit Casserole. Although I do not recall my mother using the recipe for this purpose, I have found it invaluable for those weekends when friends come to stay. Not only can you make the casserole ahead of time, but it addresses all of the breakfast food groups (grits, sausage, eggs) and is perfect for settling the fragile stomachs of the hung-over. It has never failed to please.

    Sadly, I am a Homesick Texan myself — currently based in the English countryside. And unfortunately, I can procure neither grits nor hot sausage nor Longhorn cheddar. Polenta and Red Leicester cheese will substitute fairly well, but even a liberal dousing of Tobasco cannot make up for the lack of spicy sausage. This brings me to the point: your sausage recipe has solved a thorny problem for me.

    I rave about your website to all of my friends . . . and I truly believe you are offering a valuable public service.

    By the way, I have perfected your biscuit recipe and it is so good that I want to put it on my resume. I can’t wait to try a homemade sausage and biscuit combo.

  42. Oh dear lord. The idea of homemade breakfast sausage on one of your biscuits has caused my stomach to make really angry “FEED ME” noises. I guess I better get my butt in gear and get out of the house and on my way to work before things get ugly! You’ll have biscuits and sausage waiting at my desk, right? 😉

  43. anastasia

    Ooo, I think I shall have to make this for my boyfriend, a man who love breakfast sausage and whose birthday approaches rapidly! Another fabulous post.

  44. Dang. No mention of the family venison sausage recipe, neither..

    Takes me back at least 25 years..

  45. Cynthia

    Honestly, you make some of the most delicious food in the blogsphere. I am not buttering you up 🙂

  46. White On Rice Couple

    This looks Oh so good and brings back memories. My mom never made them from scratch, but would buy the Farmer John brand when they were on sale. Then she would cook them up in a tomato sauce and we’d eat it with hot rice. We called it our 50/50 meal : half American, half Asian!

  47. Yikes—I could make my own breakfast sausage! What a terrific idea, and your recipe looks wonderful. Thanks!

  48. Homesick Houstonian

    its funny how there are a couple of comments about chorizo. My first htought was, “my god, I can make chorizo!” heh. Y’know there’s a recipe for chorizo in rob walsh’s book too. I’ll have to try this breakfast sausage though.

  49. Oh what utter deliciousness. And for those of us on a budget, I have a strong feeling that making your own sausage is probably pretty cost-effective, too…

  50. Dee Light

    That other stuff (link sausage), well its just not really sausage!! Thanks for sharing the recipe. Thats the way we eat it in Oklahoma too.

  51. sheeats

    Hee! I’ll never forget the first time my poor husband ordered breakfast sausage here in Texas. When the patties came out alongside his eggs, he was mystified and asked what “these tiny hamburgers” were doing on his plate. 🙂

  52. I came across your website while looking for a good pecan pie recipe and from a fellow homesick Texan living in Moscow, Russia- it has been a treat. This post filled me with great memories of waking up to the sound of cast iron skillets and the smell of sausage being cooked. Thank you for you post, it’s left me reminiscent of the homeland. I look forward to trying the recipe- because there certainly isn’t anything remotely akin to Owen’s pork sausage in all of Russia.

  53. Lisa Fain

    Olivia–It’s not exclusive to Texas, but hard to find outside of the south. And yes! It’s perfect for homemade pizza!

    Brave Sir Robin–Isn’t she great? And since it’s so hard to find here in NYC, I definitely must try my own homemade chorizo.

    Mike–You can try this instead of eggs, though it goes terrific with eggs as well.

    Bee–Howdy! Sounds like you’re doing a fine job of making do in England, and I’m pleased as punch to have helped solve your sausage problem. And yes, these are marvelous stuffed inside of a hot, homemade biscuit. Enjoy!

    Ann–Ha! I wish. Perhaps I need to recruit some staffers to help me spread the message of biscuit and sausage love (along with breakfast taco love as well). And I’ll be sure that their first stop is your desk.

    Anastasia–Thanks and I hope he enjoys it!

    Ted–Nope, I don’t have a family venison recipe but I will find out what it is.

    Cynthia–Well, dear, you’re certainly one of the sweetest people in the blogsphere, and I hope to someday visit both Barbados and Guyana and try your delicious dishes first hand.

    White on Rice Couple–I’m not familiar with the Farmer John brand, but I love your mom’s creation–what’s more American than a 50/50 mix of American and Asian?

    Lisa–Yes! Anyone can do it!

    Homesick Houstonian–From what I hear, you can make chorizo, I just haven’t done it yet. This is different but just as good.

    Julie–I haven’t priced sausage lately, but good ground pork didn’t set me back too much.

    Dee Light–I agree, link sausage is just wrong.

    SheEats–Ha! Thanks for the laugh! They do look like little hamburgers, I reckon, for the uninitiated.

    Angela–Welcome! And I hope the recipe works for you. I’ve never been to Russia, but I reckon that country sausage is probably pretty impossible to find. Enjoy!

  54. The County Clerk

    My goodness. That’s some delicious looking-sounding grub.


  55. Priscilla

    Homesick Texan…ooh that looks delicious! Great blog BTW!

  56. This looks delicious! I linked to you from tastespotting (where I spend entirely too much time each day).

    I’m actually about to move from NYC (where I have lived the majority of my life) to Texas. Wish me luck!

  57. Lisa Fain

    County Clerk–Thanks, Hank!

    Priscilla–It’s very delicious–and thanks!

    Nita–Thanks for the link–and I know what you mean about spending time there! Good luck with the move and don’t worry, Texans are a friendly bunch of people.

  58. seventh sister

    Hey now, let’sdon’t for get about Jimmy Dean.

  59. That’s totally how I felt and feel about sausage. (Patties should be the norm, not these nasty links; making your own sounds amazingly hard but it really isn’t! I even have been known to on occasion make a big batch and eat them over the course of a week for breakfast (in my fatty (well fattiER) days) or you can freeze them for later use… yummm.)

  60. YayaOrchid

    Thank you for sharing such a wonderful recipe! I LOVE your blog!

  61. Mevrouw Cupcake

    A not so homesick Kansan wants to thank you for a recipe for the only meat product that I truly and sorely miss from the good ol’ US of A.

    My Easter brunch will be a happier event because of you!

  62. Chris McClure aka Panhandle Poet

    Sausage and biscuits topped with some good ol’ sausage gravy — MMmmmmmm!!

  63. I have to saw this was really good! I am a homesick Montanan living overseas in Finland and you can’t get that stuff here. I had been dying for some biscuits and gravy for a long time and like many others thought sausage was something you can’t just make at home. Well you can and its easy! Thanks again! I added a tad bit more sugar, and more salt as well for my tastes. I bet using some maple syrup would be good too!

  64. Anonymous

    I’m a little late with the posts, but I’m an American so far from Texas that I had to put my two cents in. The recipe looks great and I’m going to make it as soon as I can find some pork… I’m living in the Middle East where only we westerners are allowed to buy it, and then only in special sections in specific stores. It’s like going into the XXX section of a video store.

    I can’t wait to make it with biscuits!

  65. Anonymous

    Sounds like a great tasting recipe! We usually have extra venison around during the winter and mix it with pork to make Mexican chorizo. I’ve always wanted to make breakfast sausage with it, and now that I’ve found this recipe…time to have fun! Thanks for the recipe!

  66. I’ve just made the sausage mix – oh yum! I’ll fry it up in patties shortly. My bread dough is rising and I’ve got farm-fresh eggs and a very nice mature Cheddar imported from England.

    Yes, it’s true. I’m making Sausage McMuffins. And I refuse to feel guilty.

  67. EastTexasGirl

    I’m a subscriber. I should have known to look here first! I was searching all over for a good country sausage recipe and here it is waiting for me. We used ground turkey, added a little oil, and it came out wonderfully! We’re in Georgia and well seasoned Southern food is hard to come by!

  68. I used wild hog meat in this and it came out perfect.

  69. Anonymous

    Yesterday I made some beautiful buttermilk pancakes and had them with bland Australian Sausage and Canadian maple syrup. No matter how hard I tried, wanting them to be good proper Texan Sausages just didn’t make it so. Tomorrow will be different. Thanks!

  70. I might cry if this works. From all the comments im giddy with hope! I had no idea that sausage was such a commodity! ive been living in canada… LAND OF SYRUP!! for a while now so i was SURE they would understand sausage!!!!! But NO!! The only chub i found was WHITE and had NO FLAVOR!! it was so depressing as I have always prided myself on my sausage gravy! Its one of my specialties and I have been unable to make it. 🙁

    I was born in TX but lived most of my life in PA. I always used jimmy deans plain pork sausage so that's the flavor im after..

    Please help me I have a couple questions..

    I never got the sausage that said "with sage" i always got the plain. so should i keep the sage out of the recipe? or perhaps do you think the "with sage" just meant they added MORE sage? how much would it affect the flavor without the sage?

    Also, do you think that doing half pork and half bison would turn out good? just curious, I don't know how careful you have to be about the meat's flavor and fat proportions.

    Thank you a zillion times!!!!!!!! If you have brought sausage back into my life you will be my hero!

  71. Lisa Fain

    April–I'd keep the sage out at first. And I've never cooked with bison, so I don't know how that would work. Sorry!

  72. I was trying to find something kin to Owens in the frozen section for making a big breakfast-dinner. I was sad to not find any. I had either links or bacon. I love links, but at home I grew up on the sausage patty, so I went away with some bacon. I will have to start making my own sausage patties. Look forward to trying your recipe. And for my family sage is a must in breakfast sausage. It really brings a lot of flavor.

  73. Thanks for such a simple recipe. I made it with ground pork but it only had 4% fat and after frying up a small bit it I decided it needed more fat so I diced up some bacon and incorporated it. It was good but I will need to play around with the seasonings a little more. I used the sausage to make gravy over your biscuits. Yum!

  74. Dafiloola

    Yummmm! I have made this several times. So glad I found your site, I've been making a bunch of your recipes. I'm enjoying the sausage right now with my three year old son and he loves to help cook it.

  75. I made this sausage today and my Houston native husband's response was, "I can't believe you got it to taste like this!" You made both of our days, thank you!

  76. I can't wait to try this– commercial Jimmy Dean is now so healthy it's impossible to get enough fat from it for gravy!
    Thanks for your blog! Sometime homesick Arkansan!

  77. Anonymous

    I was wondering if there is any way to keep the flavors but use another kind of meat?
    I'm cooking for jewish people and some of them don't eat pork…

  78. Lisa Fain

    Anon–I find that ground turkey, especially that from the thigh, works very well.

  79. The Limey Texan

    We moved to western England from SE Texas two months ago and my wife is missing Owen's sausage something fierce. The sausage in England is pretty bad – and they don't have separate breakfast sausage at all. I think I'll surprise her with some of this on Saturday morning.

  80. foodieluisa

    do you use fresh or dried herbs please?

  81. Lisa Fain

    Foodieluisa–Dried herbs.

  82. jerrie lee

    Would love to get a sausage/grits/egg casserole (like Bee mentioned) and make with your sausage any chance you would add one on here. 🙂


  83. Christine

    Umm…how am I just now finding this blog?! A search for breakfast sausage brought me here and I only wish it hadn't taken so long. Made it today and it was ahhhmazing! I didn't have marjoram, so I omitted that, and I didn't have brown sugar so I subbed maple syrup. All my herbs were dried except the sage and I used plenty. After thoroughly taste-testing the patties, I broke them up and added them to individual omelet muffins. I will make this sausage again and again and say goodbye to Jimmy Dean for good.

  84. Due North

    I also was ushered here via google for a breakfast sausage recipe. At first, I only made up the 2 lbs (half Pork, half Moose) to see how it tasted. I really liked it, so I went ahead and made up a big batch, around 15 pounds to freeze for use through out the winter.. Thank you so much for sharing!

  85. More Cowbell

    Thank you for this recipe! I always kept a tube of the commercially-made stuff in my freezer — it was my emergency potsticker filling. 😉 I'm going to start making your version instead. I mix it with chopped shrimp, green onions, water chestnuts, garlic and ginger, and it makes wonderful dumplings.

  86. MommaByrnes

    Another homesick American living in Australian who found this recipe from a google search!! 🙂 I cant wait to try this! 🙂

  87. Matt Jacomos

    Just cooked these and I have to say I will NEVER buy another Sausage and Egg McMuffin again!
    I'm an Aussie and we have the tradition of using pork sausages with a big breakfast, but the recipie is soooo much better than store bought quality pork sausages.

    Try it with crushed fennel seeds instead of the marjoram and sage: UNREAL!

  88. Anonymous

    Wow ! Another huge thank you from a displaced Texan living in Queensland Australia. I have been here a year and though I have tinkered with ground pork, I always left out the marjoram and the ceyenne. Wow. It's like being back home. Owens could make a killing here showing these folks what true sausage is!

  89. Hi. thank you for the recipe. I have a quick question. I made this recipe with some substitutions. I did not include marjoram or sage but i added some smoked paprika and cracked pepper. While the sausage is delicious, it does not particularly taste like breakfast sausage but more like spicy pork meatballs. Any thoughts on what I may be missing?

  90. Lisa Fain

    Rafal–The sage is key to the flavor profile. And breakfast sausage doesn't typically have smoked paprika, which is why it doesn't taste as it should.

  91. I am so happy to find this recipe! I'm a Texan recently transplanted to the Netherlands. Breakfast sausage is just one of the foods I'm missing. I think I'll surprise the hubby with sausage and biscuits this weekend.

  92. Thanks so much for the recipe, looks awesome. Unfortunately (for some things), I am now an expat living in Australia. I don't miss a lot anymore since it's been 7 years now…BUTT (snickers the kid in me) I do miss good sausage and gravy. Our pork mince here is extremely lean and it's pretty much impossible to find the "butt cut". Can you tell me what your meat to fat ratio is? I never can seem to find out what American sausage makers use that makes it ever so good. Thanks so much! Kim

  93. Lisa Fain

    Kitten–I like to go with 20% fat.

  94. As a displaced Texan myself I have had to make my own breakfast sausage, ranch style beans etc for years. Your recipe however totally eclipsed anything I had ever found. You nailed it!! Thanks

  95. I came across this via Tastespotting! Thanks so much for the post. I'm from Dallas and living in London and breakfast sausage is completely different. Excited to try your recipe. Are you using fresh herbs?

  96. Christina

    All I can say is thank you! I'm living in Australia and was so missing having sausage. This was an amazing recipe.

  97. Sew Adorable

    I am Texan living in the UK and i miss Owens sausage <3 we have it when we go visit my family in Texas. Thanks so much for sharing this recipe I am going to give this a go 🙂

  98. Anonymous

    Howdy!! I stumbled across your blog some time ago and this was the first recipe I tried back then. I love sharing food with friends and I was told these were the best breakfast sausages they had ever had 🙂 Since then I have stopped by now and then to look up specific recipes and today as I was poring over your entry about Gingerbread pancakes (had not ever heard of such a thing and I can't wait to try 'em!!) I thought to visit your FAQs and you are just the cutest thing! Your writing is eloquent and stories delightful! And that's just the gravy on all the goodness of your recipes. Thank you for sharing. I don't know why I haven't followed your blog but I am starting today. Oh, my name is Jen and I reside in Texas Hill Country originally from Northern California so your blog has taught me so much about the culture and variety of Texas Cuisine and I very much enjoy and appreciate such enlightenment! So thank you, THANK YOU!!

  99. I live in Australia and am originally from the states. They don't have breakfast sausage here. I made this recipe and it came out just like how I remember it. It was so nice to finally have it again! An excellent recipe!

  100. missingtx78

    Man o man! I haven't had breakfast sausage in a "coon's age"! That is about to be rectified! Back home I used to buy my sausage from Paul's Meat market in Bacliff, it was a father/ son enterprise founded by the father & on my last trip home I finally made it from Round Rock to Bacliff & the meat market was no more. Now I can make my own, his sausage was so fine and so lean, you could, just wipe the cast iron skillet or griddle. Thank you from the bottom of my li'l ol' heart…Blessings & love to all of ya'll DP Texans out there! Man, I live for for my one or two Texas trips a year for my "Texas fix".

  101. Chuck in Lytle, TX

    Hi Lisa,

    Owens was off the shelves for a time around middle 2017. And then it came back almost tasteless. I worte to them with no reply, of course and soon they had a second offering on the shelves called “Original”. I tried it and that too wasn’t anything like the Owens I used to eat. Back in the early 90’s I was working on my Dad’s ranch and a couple of patties of Owen’s sausage and a can of Tally’s pinto beans was lunch.

    Now today Oct, 2018 I won’t waste my money on Owens. That is one reason I am hunting recipes for pork sausage. Your recipe sounds pretty good, I am going the try it. The two tablespoons of sage kind of has my attention, I will have to ease into the sage part.

    I have cooked some of your other recipes and they turned out well. One I like is your carne guisada recipe. You should try it with some pork butt cubes.

    Thank You for all that you share with us.

  102. Thank you so much! I swear, there ain’t no sausage patties in Australia, unless you like those sausage and egg mcmuffins. You literally do not see sausage patties anywhere on a menu or in any supermarket. I’m having a birthday brunch and making biscuits and gravy. Will definitely give these a whirl! Thank you, Lisa.

    🙂 Homesick In Oz

  103. 5 stars
    So good! I used a hamburger press so it had grooves and was even, no bump in middle.

    • Lisa Fain

      Michael–What an excellent idea! Thank you for the tip and glad you enjoyed the recipe!

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