Italian Sausage

My daughter will not eat eggs. If she can see them, they won’t go into her mouth.  As I have said before, I love them.  That makes breakfast a bit of a challenge, especially when I am scrambling to get to work by 7:30 am.

I like to have these sausages on hand to give to her for breakfast, but it is also great in a sausage potato soup.


  • 20 oz ground pork
  • 1 tsp salt
  • 1 tsp fennel seed
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp paprika
  • 1/4 tsp sage
  • 1/4 tsp thyme
  • 1/4 tsp pepper
  • 1-2 tsp cooking oil of choice (bacon fat is my favorite!)


  1. Combine all ingredients in a large bowl.  I find that combining these with my hands works best.
  2. Melt your fat of choice over medium heat in a large skillet.
  3. Portion out your sausages to the desired size.  I use an ice cream scoop to get consistent sized portions and then pat them down into patties.
  4. Cook In small batches for 3-4 minutes per side until they are cooked through.

This makes about 12-14 sausages.



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