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American Breakfast Sausage

The American breakfast sausage is a great sausage. It’s easy to make and incredibly delicious. This fresh sausage is often seen in 1 pound logs at the grocery store but can also be found in small links.

The one ingredient that really stands out in the American Breakfast Sausage is the sage. This adds a freshness and gives this sausage it’s signature flavor. I personally like adding a touch of maple syrup to this sausage for added sweetness and a nice maple flavor. This of course is optional.

Follow basic sausage preparation practices when making this sausage.
  1. Clean and Sanitize all of your equipment.
  2. Keep your meat and grinder parts super cold (below 34F)
  3. Any liquid that is added to the mince needs to be ice cold
  4. Mix your very chilled meat and seasonings till the mince becomes very tacky
  5. Cook till the internal temperature reaches 155F

Here are a few things you might find useful when making sausage

ThermoWorks Thermapen Mk4

Enjoy the video and the recipe. If you have any questions feel free to ask away. If you make this at home I’d love to hear about how it came out!!

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Print Recipe
4.85 from 13 votes

American Breakfast Sausage

An American breakfast staple
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
How much do you want to make? 454 grams



  • Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F.
  • Prepare all of your seasonings and add it to your chilled meat.
  • Grind your very chilled meat on a medium plate
  • Mix the meat till it becomes very tacky. (if you are using maple syrup you'll want to add it here) If you grab a small handful it will stick to your hand if you hold your hand upside down.
  • Form your meat into patties and cook till the internal temp reaches 155F

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16 thoughts on “American Breakfast Sausage”

  1. HMMMM,
    The serving size is 1000 grams, but there is less than 500 grams of ingredients. Something does not add up here. I would like to try this sausage when it balances out.

    1. Thank you for catching that!! It has been corrected. I write the recipes in such a way so that you can plug in how much weight you have in meat and fat in the servings box and the recipe will calculate the ingredients for you. So if you have 1250g of pork shoulder just plug that number into the servings box and the recipe will adjust all the ingredients for you…. Hope that helps. Let me know how it turns out for you.

      1. I just noticed that servings box thanks to your reply here. Very neat feature since I am about to do 1500 grams of this but math is not my strong suite.

  2. The video mentions a corse plate and this recipe uses a medium plate. What size plate, in millimeters would you recommend for this recipe?

  3. Richard Bednarski

    Can this (and other pork sausages) be made with pork sirloin roast? I ask because the local supermarket has a great sale going on (.97/lb.). Would I need to add fat to get a better lean/fat ratio?

  4. Just made 5# of this sausage and it was awesome.
    I didn’t do any rosemary and cut back a little on cayenne and pepper flakes

    Thank you, Eric

    Probably do some Italian sausage and Polish Kielbasi next

  5. My brother likes a smoked flavor in his breakfast sausage. Am I better off adding pink salt to the mix and cold smoking it, or leaving it out and attempting to hot smoke. Not sure how to proceed to get the desired result. Thoughts?

    1. 5 stars
      I love this recipe and have made it 4 times now, usually about 4 pounds each time, and make patties to freeze for kids’ breakfasts. I don’t really change up ingredients (except the bit noted below), but I don’t like biting down on a piece of rosemary or red pepper seed, so I blitz these 2 ingredients in the spice grinder first. But that’s just a texture preference thing – the recipe itself is spot-on.

      To Clint’s question – like his brother I like a bit of smoke in it. I’ve found that switching out the regular paprika for smoked paprika and adding about 10g liquid smoke per kg meat works pretty well.

      I’m sure pink + cold smoking would work even better, but I am a bit lazy…

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