Making your own homemade sweet Italian sausage breakfast patties is a lot easier than you’d ever imagine, and it’s just as delicious as the store-bought sausage; not to mention it’s also much healthier for you! Ground pork or turkey (or both), fennel seeds, and your choice of oregano, thyme, rosemary, and/ or basil. A food processor helps speed things up.
When I moved to the US, I noticed that a lot of recipes called for Italian sausage. Having just moved from Italy, I was profoundly confused because this sausage that everyone in the states called “Italian” sausage was nothing like any sausage I had in Italy. Then I realized, it’s all about the spices, that’s why they call it Italian! I loved the flavor of sweet Italian sausage but I hated the added sugar and preservatives so I setout to make my very own homemade sweet Italian sausage, and it was a success!
Homemade Sweet Italian Sausage for Breakfast Patties
I make my homemade Italian Sausage in bulk using both pork and turkey. I don’t bother casing it because a) it’s too much work, b) I remove casings before cooking it anyway, and c) I’ve witnessed and smelled too many raw casings, so trust me when I say, I am alright without the casing.
Making breakfast patties is ridiculously simple once you make the sausage. You will need to chill the meat for about 30-45 minutes in the freezer (don’t let it freeze) or several hours in the fridge (overnight would be best). If you skip the chilling step, the meat will be very sticky and hard to roll and cut.
For this recipe, you will need:
- Food processor, 7-cup minimum
- Silicone spatula, these are inexpensive but not cheap!
- Parchment paper
- Round cookie cutter
- Rolling pin, this is my all time favorite rolling pin!
- 12-inch skillet, I like this one
- Kitchen tongs
- Healthy appetite.
- I lb ground pork*
- 1 lb ground turkey*
- 2 tbsp red wine vinegar
- 1 sprig of fresh thyme
- 4-5 leaves of fresh oregano
- 1 medium size sage leaf
- 1 small sprig of rosemary
- 4 garlic cloves
- 1 tsp + ½ tsp fennel seeds
- red pepper flakes (optional)**
- 2 tbsp sunflower oil
- 1 tsp kosher salt
- ½ tsp black pepper
- In a large mixing bowl, mix together pork and turkey. Set aside.
- Place everything except the meat and ½ tsp of fennel seeds in the bowl of a food processor. Pulse a couple of times to chop the herbs and combine them with vinegar.
- Put the meat in the bowl of the food processor and process continuously for 45-50 seconds or until everything is combined well and the two types of meat are blended. If the bowl of your food processor cannot accommodate all the meat, work in batches: add half of the meat to blend it with herbs, then remove half of that portion and add a part of unseasoned meat. Continue until all the meat is evenly seasoned and has a texture of a sausage.
- Remove the sausage mix from the food processor back into the mixing bowl and sprinkle with the remaining fennel seeds. Stir well.
- To use it in a recipe the same day, cover tightly and chill in the freezer for 30-45 minutes (don’t let it freeze) or in the refrigerator for several hours (ideally overnight).
- Heat oil in a 12-inch skillet over medium heat. Use only1 tbsp of oil and swirl it to coat the skillet, reserve the rest to coat the skillet later, if needed.
- Place chilled meat on parchment paper (if the meat feels too sticky, you can either chill it more or sprinkle the parchment paper and the top of the meat with a bit of flour). Use a second sheet of parchment paper to place over the meat (meat should be laying between two sheets of parchment paper).
- Gently flatten the meat with your hands and then use a dough roller to evenly roll it to ¼ of an inch thickness (it will puff up a bit during cooking).
- Use a cookie cutter of your choice to cut the patties. Sprinkle the patties with salt and pepper and use a spatula to transfer them to the skillet (salted side up). If needed, cook in batches, coating the skillet with oil as needed.
- Cook patties about 10 minutes, flipping halfway through. Sprinkle with salt and pepper after you flip them.
- Transfer to a plate and enjoy immediately with some eggs and pancakes!
**To make mild or hot Italian sausage, add red pepper flakes to the herb mix.