Country Sausage Recipe


About This Recipe

If there’s one thing that defines breakfast for me, it’s country sausage. The spice-laden kick, combined with a hint of sweetness, is incredible when eaten with some eggs, biscuit, and gravy. A touch of maple syrup makes it even better!

This country sausage recipe uses lean ground pork, making it less greasy than the store-bought version. It’s also best if you can have the butcher grind the pork for you the day you buy it. Opt for a fine grind in this case.

You can whip up this fantastic recipe in as short as 15 minutes, perfect for a quick and effortless breakfast!



Can I use other types of meat in this recipe?

While pork is the traditional meat used in country sausages, you can experiment! Try adding some veal or beef into the pork mixture, and see how you like it. A 1:4 ratio of pork to other meat is an excellent place to start.

You can also adjust the ratio of fat in the ground pork, or better yet toss in about ¼ lb of pork fat to make it juicier and give it more flavor.

What about the spices?

This recipe uses spices that we most associate with country sausages, like sage and pepper flakes. One of our favorite additions is maple syrup, giving the sausage a pleasant sweetness. It also adds an even more “breakfast” flavor to the sausage.

You can also go in the bolder direction with a hint of cayenne pepper. Be light-handed, though, as that thing is potent!

If you are looking for a variation of this recipe, you should definitely check out Country Sausage Gravy Recipe.

Country Sausage Recipe
  • 1 lb ground pork
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp sage
  • ½ tsp paprika
  • ¼ tsp ground thyme
  • ½ tsp red pepper flakes
  • 1 tbsp olive oil
  1. Mix all ingredients except the olive oil into a large bowl and massage with your hands until well combined. Divide the meat mixture into eight equally sized patties.
  2. Put the olive oil in a large cast-iron pan or skillet over medium-high heat.
  3. Pan-fry the patties for 2 to 3 minutes on each side or until golden brown, making sure there is enough space between each patty.



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About The Author

Hi I'm James. I love to research recipes and experiment changing them up to create something unique and delicious. Bonus points if it's healthy and I can actually get my four kids to eat it. Game on.

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