Easy Herby Sausage

Easy Herby Sausage: Homemade Sausage That’ll Make You Forget Store-Bought Exists

Alright, let me tell you something that might sound a little crazy. I used to think making sausage at home was this complicated, mystical process that required special equipment, weird casings, and probably a secret handshake. Then I actually tried it. And guess what? It’s literally one of the easiest things I’ve ever made in my kitchen.

These Easy Herby Sausages are my absolute go-to when I want something that feels impressive but takes almost zero effort. Ground pork, fresh herbs, salt, pepper, and coconut oil. That’s it. No casings. No fancy stuff. Just pure, herby, delicious pork perfection.

The first time I made these, I was honestly shocked at how good they were. The sage gives that classic breakfast sausage vibe, the basil adds this fresh, almost peppery note, and the coconut oil makes them perfectly golden and crispy on the outside while staying juicy on the inside. My family devoured them before I could even sit down.

And here’s the best part they make EIGHT sausages. That’s breakfast for the whole week or dinner for the whole crew. Whether you’re meal prepping, feeding a hungry family, or just want to feel like a homesteader without actually owning a farm, these little herby beauties are for you.

So grab your ground pork, raid your herb garden (or your fridge), and let’s make some sausage magic happen. No fancy equipment required just your hands and a pan.

Try my Sausage and Sweet Potato Skillet recipe.

Why You’ll Love This Recipe

• So ridiculously easy – Mix, shape, cook. That’s literally it.
• No casings needed – Say goodbye to intimidating sausage-making equipment.
• Fresh herb flavor – Sage and basil elevate this way beyond store-bought.
• Meal prep hero – Make a batch and eat all week.
• Keto and paleo friendly – Pure protein, zero carbs.
• Budget-friendly – Ground pork is affordable and versatile.
• Freezer-friendly – Make a double batch and stock up!
• Customizable – Switch up the herbs to match your mood.

Try my Sausage and Potato Breakfast Hash recipe.

What You’ll Need to Make

The Main Event

• 8.8 oz. (250g) ground pork – The star of the show. Get good quality if you can.
• 2 tbsp. chopped sage – Fresh is best; gives that classic sausage flavor.
• 2 tbsp. chopped basil – Adds freshness and a little peppery kick.
• 1 tbsp. coconut oil – For frying to golden perfection.
• Salt and pepper – The dynamic duo that brings everything together.

Equipment

• Large mixing bowl
• Your clean hands (best tool for mixing!)
• Large non-stick skillet
• Spatula or tongs
• Measuring spoons
• Cutting board and knife (for chopping herbs)

Try my Hearty Sausage and Bean Breakfast Stew recipe.

What You’ll Need to Do

Alright, my friends. This is so simple it almost feels like cheating. But trust me, the results are anything but basic. Let’s get our hands dirty literally.

Step 1: Get your hands in there. Grab a large bowl and throw in that ground pork. Add a good pinch of salt and a generous crack of black pepper. Now add your chopped sage and basil 2 tablespoons of each. And here’s the fun part: dive in with your hands and mix everything together. Squeeze it, squish it, get it all combined. This is way better than using a spoon because you can feel when everything’s evenly distributed. Plus, it’s oddly satisfying.

Step 2: Shape those sausages. Now it’s time to get crafty. Divide your herby pork mixture into 8 equal portions. Roll each one into a little log shape about 3-4 inches long and about an inch thick. Don’t overthink this. They don’t have to be perfect; they just have to be delicious. If they look a little rustic, even better. That’s “artisan,” my friends.

Step 3: Heat it up. Grab your large non-stick pan and heat that coconut oil over medium heat. Wait until it’s nice and hot you should see it shimmering in the pan.

Step 4: Get them golden. Carefully place your sausages in the pan. You might need to do this in batches depending on how big your pan is. Cook them for about 4-5 minutes on each side, turning occasionally, until they’re beautifully browned on all sides and cooked through. The smell alone will have people wandering into the kitchen.

Step 5: Serve or save. That’s it! Serve them hot right away with your favorite sides, or let them cool and pop them in the fridge for easy meals all week long. These are perfect for everything from breakfast to dinner.

Easy Ingredient Swaps

Don’t have something? No problem. Here’s how to adapt:

Ground pork → Ground chicken, turkey, beef, or even Italian sausage meat. All work great!

Sage → Thyme, rosemary, or oregano. More sage gives that classic breakfast taste.

Basil → Parsley, chives, or even arugula for a peppery kick.

Coconut oil → Olive oil, avocado oil, butter, or ghee. Anything with a high smoke point works.

Salt and pepper → Add garlic powder, onion powder, or smoked paprika for extra depth.

Fresh herbs → Dried herbs (use 1 tbsp total instead of 2 tbsp fresh herbs dry down).

Ground pork → I’ve even used ground lamb for a more gamey, rich flavor.

Some Twist and Tweak Ideas

Feeling creative? Try these variations I’ve road-tested:

Spicy Italian – Add 1 tsp fennel seeds, ½ tsp red pepper flakes, and swap basil for oregano.

Breakfast maple – Add 1-2 tbsp maple syrup and a pinch of cinnamon. Sweet and savory!

Garlic lovers – Add 2 minced garlic cloves to the mix. Everything’s better with garlic.

Herb garden blend – Use whatever herbs you have: chives, thyme, rosemary, marjoram go wild!

Cheesy surprise – Fold in some grated Parmesan for extra flavor (adds a little saltiness).

Asian-inspired – Add ginger, garlic, and green onions. Serve with rice and veggies.

Smoky heat – Add chipotle powder and smoked paprika for a BBQ vibe.

Apple sausage – Add finely diced apple and a pinch of cinnamon for fall flavors.

Spicy chorizo style – Add paprika, cumin, and chili powder.

Some Helpful Tips

Use your hands – It really is the best way to mix ground meat without overworking it.

Don’t overmix – Once everything’s combined, stop. Overmixing makes tough sausages.

Chill before cooking – If you have time, pop the shaped sausages in the fridge for 15 minutes. They’ll hold their shape better.

Medium heat is key – Too hot and they’ll burn on the outside while staying raw inside. Too low and they’ll be greasy.

Don’t overcrowd the pan – Give them space to brown properly. Work in batches if needed.

Check for doneness – Pork should be cooked to 145°F internal temperature. If you don’t have a thermometer, make sure there’s no pink in the middle.

Salt levels – Don’t be shy with salt. It brings out the flavor of the pork and herbs.

Fresh herbs matter – Dried works in a pinch, but fresh herbs really elevate these.

Some Budget-Friendly Tips

Making your own sausage is already cheaper than buying premium links. Here’s how to save even more:

Buy ground pork in bulk – Costco, Sam’s Club, or any warehouse store has great deals.

Grow your own herbs – A small herb garden is cheap and gives you unlimited fresh herbs.

Use what you have – Got leftover herbs? Throw them in. This recipe is forgiving.

Buy on sale – Ground pork often goes on sale; stock up and freeze.

Make a double batch – Twice the sausages, same cooking effort, saves money and time.

Use a cheaper oil – Coconut oil is great, but vegetable oil works fine too.

Skip the casings – Casings are expensive and unnecessary for this recipe.

Seasoning from scratch – You already have salt and pepper; no need for pricey sausage spice blends.

Some Serving Ideas

These sausages are incredibly versatile. Here’s how I enjoy them:

• Breakfast plate – With eggs, roasted tomatoes, and toast.
• Bangers and mash – Serve with creamy mashed potatoes and onion gravy.
• Sandwiches – Slice and stuff into a crusty roll with caramelized onions.
• Pasta topper – Slice and toss with pasta, olive oil, and cherry tomatoes.
• Sheet pan dinner – Roast with vegetables for an easy one-pan meal.
• Breakfast burritos – Crumble and wrap with eggs, cheese, and salsa.
• Pizza topping – Slice thin and add to homemade pizza.
• On a stick – Serve as appetizers with dipping sauces.
• With sauerkraut – Serve with braised cabbage for a German-inspired meal.
• Sunday brunch – Part of a big brunch spread with pastries and fruit.

Some Storage and Reheating Tips

• Refrigerate – Store in an airtight container for up to 4 days.
• Freeze – These freeze beautifully! Cooked or raw, wrap individually and freeze for up to 3 months.
• Thaw – Thaw overnight in the fridge before cooking if frozen raw.
• Reheat – Microwave 30-45 seconds or reheat in a skillet over medium heat.
• Crispy reheat – Pop in an air fryer at 350°F for 3-4 minutes for crispy perfection.
• Make ahead – Shape raw sausages and refrigerate up to 2 days before cooking.
• Portion control – Freeze individually so you can grab just what you need.

Final Thoughts

Look, I’m just a guy who likes good food that doesn’t take all day. These Easy Herby Sausages are exactly that. They’re simple, delicious, and make me feel like I actually know what I’m doing in the kitchen.

The first time I made these, I was genuinely surprised at how much better they tasted than anything from a package. The fresh herbs make such a difference, and the coconut oil gives them this beautiful golden crust that’s just chef’s kiss.

I love that I can make a batch on Sunday and have breakfast ready for the whole week. Or I can impress dinner guests with homemade sausages that took me almost no effort. It’s a win-win.

So go ahead. Get your hands dirty. Shape those sausages. And when you take that first bite of a perfectly cooked, herby, juicy sausage that YOU made with your own two hands? Enjoy it. You’ve earned it.

Estimated Cost for This Recipe (USA Standards Approx.)

Cost per sausage: ~$0.48 – That’s less than HALF the price of premium store-bought sausages, and they taste WAY better. Plus, no weird fillers or preservatives!

Drop a comment below! What herbs are you using? Did you add any fun twists? I’m always looking for new flavor combos to steal I mean, “get inspired by”!

~ Your friendly neighborhood food guy

Easy Herby Sausage

These Easy Herby Sausages are my secret weapon for quick, delicious meals! Just ground pork, fresh herbs, and a hot pan no casings, no fuss. I make a batch on Sunday and eat like a king all week. Seriously, homemade sausage is SO simple!

Author: Danny Davis Courses: Appetizers, Breakfast, Brunch, Dinner, Lunch, Snack Recipe Keys: High Protein Low Carb M Meal Prep

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Prep Time 10 mins Cook Time 10 mins Total Time 20 mins Difficulty: Beginner Servings: 8 Estimated Cost: $ 4 Calories: 105

Ingredients:

Servings

• 8.8 oz ground pork (250g)
• 2 tbsp chopped sage
• 2 tbsp chopped basil
• 1 tbsp coconut oil

Instructions

Ingredient Preparation

1. Gather all ingredients before beginning: 8.8 ounces (250 grams) ground pork, 2 tablespoons fresh sage (finely chopped), 2 tablespoons fresh basil (finely chopped), and 1 tablespoon coconut oil.
2. Ensure fresh herbs are washed, dried, and finely minced to facilitate even distribution throughout the meat mixture.
3. Prepare salt and freshly ground black pepper for seasoning.

Sausage Mixture Formation

1. Place the ground pork in a large mixing bowl.
2. Add the chopped sage, chopped basil, salt, and pepper to the bowl.
3. Using clean hands, thoroughly combine all ingredients until the herbs and seasonings are uniformly distributed throughout the meat. Avoid overmixing, which can result in tough sausages.
4. Divide the seasoned pork mixture into 8 equal portions, approximately 1 ounce (30 grams) each.

Shaping Protocol

1. Using your palms, roll each portion into a cylindrical shape approximately 3-4 inches in length and 1 inch in diameter.
2. For optimal shape retention, place the formed sausages on a parchment-lined tray and refrigerate for 15 minutes before cooking (optional but recommended).

Cooking Procedure

1. Heat a large non-stick skillet over medium heat.
2. Add 1 tablespoon coconut oil to the pan and allow it to melt and heat until shimmering.
3. Carefully place the sausages in the skillet, ensuring adequate spacing between each piece to promote even browning. Cook in batches if necessary to avoid overcrowding.
4. Cook for 4-5 minutes per side, turning occasionally with tongs or a spatula, until the sausages are uniformly browned on all surfaces.
5. Continue cooking until the internal temperature reaches 145°F (63°C) as verified by an instant-read thermometer, or until no pink remains in the center.

Service and Storage

1. Remove sausages from the pan and transfer to a paper towel-lined plate to drain any excess oil.
2. Serve hot immediately, or allow to cool completely before refrigerating for future use.
3. Store cooled sausages in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 105kcal

% Daily Value *

Total Fat 8g13%

Saturated Fat 3.5g18%

Cholesterol 28mg10%

Sodium 65mg3%

Potassium 120mg4%

Protein 7g15%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Approximate GLycemic Index: 0 (Zero)

Approximate Glycemic Load per serving: 0 (Zero)

Note: These values are zero because this recipe contains NO carbohydrates or sugars. It's pure protein and fat—making it exceptionally low-glycemic.

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