It has never really crossed my mind to make breakfast sausage from scratch, but why not? We make our own jerky. This didn’t seem like such a leap, and as staying away from all things cured is a necessity, it was worth a try. We loved this! Next time, I would be more careful to flatten the patties so they’re easier with sandwiches. We got this recipe from I Am Baker, and while I personally would up the pepper all around, I would suggest not changing a thing the first time you make this – it’s delicious as is, and you can see what works for you as far as seasonings once you’ve tried it.

• 1 teaspoon dried sage
• 1 teaspoon garlic powder
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• ¼ teaspoon dried marjoram
• 1 tablespoon brown sugar
• ¼ teaspoon crushed red pepper flakes
• 1 pinch ground cloves
• 2 pounds ground pork

In a small, bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper, and cloves. Mix well.

Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.

Sauté the patties in a large skillet over medium-high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (73 degrees C). If you intend to use for sandwiches, make sure to flatten them to small bun-size.