Homemade Italian and Breakfast Sausage
Homemade Italian and Breakfast Sausage
Ingredients
For the Homemade Italian Sausage
- 2 pounds chicken thighs, boneless, skinless, cut into 1-inch cubes
- 6 garlic, cloves, peeled
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1 1/2 teaspoons fennel seed
For the Homemade Breakfast Sausage
- 2 pounds ground pork
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried sage
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon nutmeg, freshly grated
- 1/4 teaspoon cayenne pepper, optional
- 1 tablespoon maple syrup
Instructions
- 1
Begin preparing the Italian sausage. Add the peeled garlic cloves to a food processor and pulse a few times until finely minced, ensuring no large chunks remain.
⏱️ 2 min
- 2
Add the 1-inch cubed chicken thighs to the food processor with the minced garlic.
⏱️ 2 min
- 3
Add the chopped fresh parsley, kosher salt, black pepper, and fennel seed to the food processor.
⏱️ 1 min
- 4
Pulse the mixture in the food processor until the chicken is ground to your desired sausage texture. Be careful not to over-process into a paste.
⏱️ 3 min
- 5
Transfer the prepared Italian sausage mixture into a Ziploc bag, press out excess air, and seal.
⏱️ 1 min
- 6
Now, prepare the breakfast sausage. Place the ground pork in a large metal mixing bowl.
⏱️ 1 min
- 7
Add the dried thyme, crushed dried rosemary, dried sage, kosher salt, freshly ground black pepper, freshly grated nutmeg, and optional cayenne pepper to the ground pork. Drizzle the maple syrup over the mixture.
⏱️ 2 min
- 8
Using gloved hands, thoroughly mix all the ingredients into the ground pork until well combined. Be careful not to overmix, as this can make the sausage tough.
⏱️ 3 min
- 9
Transfer the breakfast sausage mixture into a separate Ziploc bag, press out excess air, and seal.
⏱️ 1 min
- 10
Refrigerate both sausage mixtures for at least 1 hour, but preferably overnight, to allow the flavors to meld and the sausage to firm up. This also makes it easier to form patties.
- 11
When ready to cook, form the chilled sausage mixture into patties, crumble it into a pan, or use the Italian sausage for burgers. Cook until thoroughly done.
Kitchen Tools
Nutrition Facts (per serving)
Homemade Italian and Breakfast Sausage
Ingredients
For the Homemade Italian Sausage
- 2 pounds chicken thighs, boneless, skinless, cut into 1-inch cubes
- 6 garlic, cloves, peeled
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1 1/2 teaspoons fennel seed
For the Homemade Breakfast Sausage
- 2 pounds ground pork
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried sage
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon nutmeg, freshly grated
- 1/4 teaspoon cayenne pepper, optional
- 1 tablespoon maple syrup
Instructions
- 1
Begin preparing the Italian sausage. Add the peeled garlic cloves to a food processor and pulse a few times until finely minced, ensuring no large chunks remain.
⏱️ 2 min - 2
Add the 1-inch cubed chicken thighs to the food processor with the minced garlic.
⏱️ 2 min - 3
Add the chopped fresh parsley, kosher salt, black pepper, and fennel seed to the food processor.
⏱️ 1 min - 4
Pulse the mixture in the food processor until the chicken is ground to your desired sausage texture. Be careful not to over-process into a paste.
⏱️ 3 min - 5
Transfer the prepared Italian sausage mixture into a Ziploc bag, press out excess air, and seal.
⏱️ 1 min - 6
Now, prepare the breakfast sausage. Place the ground pork in a large metal mixing bowl.
⏱️ 1 min - 7
Add the dried thyme, crushed dried rosemary, dried sage, kosher salt, freshly ground black pepper, freshly grated nutmeg, and optional cayenne pepper to the ground pork. Drizzle the maple syrup over the mixture.
⏱️ 2 min - 8
Using gloved hands, thoroughly mix all the ingredients into the ground pork until well combined. Be careful not to overmix, as this can make the sausage tough.
⏱️ 3 min - 9
Transfer the breakfast sausage mixture into a separate Ziploc bag, press out excess air, and seal.
⏱️ 1 min - 10
Refrigerate both sausage mixtures for at least 1 hour, but preferably overnight, to allow the flavors to meld and the sausage to firm up. This also makes it easier to form patties.
- 11
When ready to cook, form the chilled sausage mixture into patties, crumble it into a pan, or use the Italian sausage for burgers. Cook until thoroughly done.