Fennel Breakfast Sausage

Making your own breakfast sausage is simpler than you might imagine, and allows you to customize your own flavor profile. 

Fennel Breakfast Sausage

Making sausage sounds like a complicated process, and it is, if you want to grind your own meat and stuff it into casings. But not all sausage needs to come in cylindrical form! Take the common breakfast sausage patty - it's essentially the contents of a sausage casing formed into round patties and cooked. It's as easy as making a burger! Buy some good-quality ground pork, season the meat, form it into patties, and sauté. This recipe leans towards the savory, with Vanns fennel seeds, chili flakes, paprika, and garlic to spice up the flavors of the pork. The bonus is that you can adjust the flavors as you see fit, adding more fennel, spice, or garlic depending on your preferences.

Spices used in this recipe

Fennel Seed
Peppercorns, Black, Grinder
Salt, Kosher
Chili Peppers, Crushed
Paprika, Hungarian Sweet
Garlic, Granulated



  1. Heat a small, dry pan over medium heat. When hot, add fennel seeds and toast for about 2 minutes, until starting to turn golden brown and fragrant, stirring frequently. When toasted, remove from heat and coarsely grind using a mortar and pestle or spice grinder.
  2. Place all ingredients except for olive oil in a medium bowl and mix with your hands until seasonings are evenly distributed throughout the meat. Divide mixture into 8 2-oz. Patties.
  3. Heat a large skillet over medium heat. Add olive oil to coat the bottom of the skillet and heat until oil shimmers. Add sausage patties to the pan, taking care not to crowd the pan. Cook for 3-4 minutes per side, until nicely caramelized. Transfer cooked patties to a plate and continue with remaining patties, adding more olive oil as needed.

Makes 8 sausage patties. Adapted from Everything I Want to Eat.

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