How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Homemade Breakfast Sausage?

You need 9 ingredients. The key ingredients include: 2 lbs ground beef (or 1 lb beef and 1 lb pork) or 2 lbs ground pork (or 1 lb beef and 1 lb pork), 3 tablespoons cilantro leaves, 2 1/2 teaspoons salt or 2 1/2 teaspoons salt substitute, 1/2 teaspoon ground oregano, and more.

Is Homemade Breakfast Sausage suitable as breakfast?

Yes, Homemade Breakfast Sausage falls under the Breakfast category and is a great choice for this type of meal.

How do I store leftover Homemade Breakfast Sausage?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Homemade Breakfast Sausage Recipe

Name: Homemade Breakfast Sausage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs ground beef (or 1 lb beef and 1 lb pork) or 2 lbs ground pork (or 1 lb beef and 1 lb pork); 3 tablespoons cilantro leaves; 2 1/2 teaspoons salt or 2 1/2 teaspoons salt substitute; 1/2 teaspoon ground oregano; 1/2 teaspoon ground sage; 1/2 teaspoon black pepper, if desired; 1/4 cup warm water; 1 teaspoon brown sugar or 1 teaspoon Splenda sugar substitute; 1 teaspoon maple syrup (optional)

Homemade Breakfast Sausage – a delicious recipe with ground beef, cilantro, salt, ground oregano, ground sage, black pepper. Easy to follow and perfect for any occasion.

Serves 4 Breakfast

Servings: persons

2 lbs ground beef (or 1 lb beef and 1 lb pork) or 2 lbs ground pork (or 1 lb beef and 1 lb pork)
3 tablespoons cilantro leaves
2 1/2 teaspoons salt or 2 1/2 teaspoons salt substitute
1/2 teaspoon ground oregano
1/2 teaspoon ground sage
1/2 teaspoon black pepper, if desired
1/4 cup warm water
1 teaspoon brown sugar or 1 teaspoon Splenda sugar substitute
1 teaspoon maple syrup (optional)

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
589 kcal
Category
Breakfast

Eats Now Editorial Team

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