Breakfast Sausage

Preparation info

  • Difficulty


  • Makes

    1 pound

Appears in

From Scratch: 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over

From Scratch

By Michael Ruhlman

Published 2019

  • About

This is a customary breakfast sausage seasoned with sage, pepper, and nutmeg. It’s sweetened with regular granulated sugar, though you can use twice the amount of sugar in the form of maple syrup. It’s great in Sausage and Spinach Quiche, or add a cup or two of béchamel to it to make sausage gravy, or form it into patties and cook it that way.


  • 1 pound/450 grams pork shoulder, ground
  • 1 scant teaspoon Morton’s kosher salt or fine sea salt, or 2 teaspoons Diamond Crystal kosher salt (1.5 percent of the weight of the meat)
  • 2 teaspoons ground sage
  • 2 teaspoons sugar
  • 1 teaspoon ground mustard
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon grated fresh nutmeg
  • 3 tablespoons cold dry white wine


Combine the pork, salt, and seasonings in a mixing bowl. Mix thoroughly by hand (or you can use a standing mixer fitted with a paddle attachment—just don’t overmix or let the meat get warm). Add the cold wine and continue to mix until everything is uniformly combined.