Tasty sausage made from high quality meat can be difficult to find and expensive. By making your own sausage patties you can eat well while saving money. All of these recipes can be made in advance. Patties can be frozen and used as needed or you can cook a weeks worth at a time and use them during a busy week. They pack well and can be easily reheated. Use the recipes below to get started and then modify the ingredients to suit your taste buds.

Chipotle Beef Sausage

1lb. of meat = approximately 10 small to medium sized patties


  • 1 lb. ground beef or bison
  • 3-4 cloves of garlic
  • 1 ½ teaspoon of chipotle
  • 1 ½ teaspoon of sage
  • 3/4 tsp. sea salt


  • Skillet
  • Spatula


  • Beef should be defrosted but chilled.
  • Add chipotle and sage.
  • Work seasoning into the meat using your hands.
  • Take a spoon full of meat and roll it between your hands into a ball.
  • Press the ball into a patty.
  • At this point you could freeze patties for cooking later. When freezing, use parchment paper between individual patties.
  • If cooking pre-heat skillet to medium-high heat.
  • If needed, add high-heat cooking oil to your skillet (coconut oil, lard, tallow).
  • When skillet is hot add pre-formed patties.
  • Cook until both sides are browned and center is done.
  • Serve hot or refrigerate in air-tight container and enjoy throughout the week.


Try these other sausage combinations

Rosemary-Thyme Chicken Sausage

  • 1 lb. ground chicken
  • 3 small garlic cloves
  • 1 tsp. rosemary
  • 1 tsp. thyme
  • 3/4 tsp. sea salt

 Curried Lamb Sausage

  • 1 lb. ground lamb
  • 3-4 cloves of garlic (pressed about 1 tbsp)
  • 1 tsp. rosemary
  • ½ tsp. ginger
  • ½  tsp. cumin
  • ½ tsp. cinnamon
  • ½ tsp. cardamom
  • ½  tsp. turmeric
  • ¾ tsp. sea salt

 Apple-Ginger Pork Sausage

  • 1 lb. ground pork
  • 1tbsp fresh grated ginger
  • ½ – 1-cup finely chopped apple
  • 1 tsp. ground rosemary
  • 3/4 tsp. sea salt

Garlic-Sage Turkey Breakfast Sausage

  • 1 lb. ground turkey
  • 3 medium garlic cloves, minced or pressed
  • 1 tbsp. sage
  • 3/4 tsp. sea salt
  • Black pepper