Homemade Pork Sausage

It’s nice to make your own sausage from ground pork, so you can control what’s in it. It’s so easy to add a tasty blend of seasonings and shape the meat into patties. Tasty with eggs for breakfast (or grain-free omelet muffins, shown above), or as a main dish for dinner.

Homemade Pork Sausage



  • 1 teaspoon fennel seed
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon crushed red pepper flakes (optional, to make it spicy–adjust to taste)
  • 1 tsp dried sage, optional–for a more “breakfast sausage” type flavor (I like it both ways!)
  • 1 teaspoon garlic granules or 1 teaspoon garlic powder or 2-3 cloves fresh garlic, crushed
  • 1 pound ground pastured pork


  1. Crush fennel seeds lightly in mortar and pestle* (or more finely if you don’t like obvious bits of fennel seed in your sausage).
  2. Add remaining ingredients (except fresh garlic if using) to mortar and grind them together with the pestle a bit more.
  3. If using the fresh garlic instead of garlic granules or powder, add that to the meat separately.
  4. Put the ground pork in a bowl.
  5. Add dry seasoning mix, plus fresh garlic if using.
  6. Mix well.
  7. Form into patties.
  8. Let the seasoned meat sit in the fridge for a few hours if possible to allow the flavors to blend. Or you can freeze them for later use.
  9. Fry up the patties when you’re ready.

*If you don’t have a mortar and pestle you could also use a a French press. Or use fennel powder and you won’t need to grind. You can also leave the seeds whole for a more rustic vibe.

Makes 8 two-ounce patties.

You can also store the dry seasonings, mixed together, to have on hand for later use. Just add to a pound of ground pork when ready.


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