Last Updated on February 18, 2026 by Deliciously Organic Editor
Homemade sausage is easy to make and much more healthy than many of the options at the grocery store!
I know making homemade sausage can sound difficult, but it’s actually very easy. You cut up the meat into large pieces, freeze for 20 minutes and then blitz it a few times in the food processor with some spices. Form it into a log and you’re done!
You can swap out the beef for chicken, turkey or pork and even add other seasonings such as garlic, thyme, red pepper flakes or even a touch of brown sugar for some sweetness.
You can store the sausage in the freezer or fridge. When you’re ready to cook some up, you need to cut it into slices, and fry it in a skillet. It’s great paired with eggs and fruit for breakfast, or you can serve it alongside a big salad and sourdough for dinner.
And, if you don’t want to form it into logs, you can also brown it and break it up with a wooden spoon and add to sauces, soup, or use it for a pizza topping.
PrintHomemade Sausage
This recipe can be adapted in dozens of ways. Pork, chicken, or beef can be used to create different flavors as well as any spices you like. It can be served for breakfast, lunch or dinner.
- Prep Time: 25
- Total Time: 25 minutes
- Yield: 4 - one pound sausage rolls
- Diet: Gluten Free
Ingredients
For the sausage:
4 pounds boneless chuck, trimmed (grass-fed preferred)
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
1 1/2 tablespoons coarse Celtic sea salt
1/4 teaspoon cayenne pepper
Instructions
Cut the meat into 1-inch cubes and place on a baking sheet. Freeze for 20 minutes. In a small bowl combine sage, thyme, salt and cayenne. Place 1 pound of meat in the bowl of a food processor. Add a heaping tablespoon of seasoning mix to meat and pulse in food processor until ground and spices are incorporated throughout the meat. Transfer to a large piece of parchment paper. Roll into a log and twist the ends of the paper to secure. Repeat with remaining meat. Can be frozen for up to 2 months.
To cook:
Place the log of sausage in the freezer for 30 minutes (this makes it easier to slice). Cut into 1/4-inch thick pieces. Cook on a skillet over medium-high heat until golden brown on both sides and cooked through. I like to cook it in a small amount of ghee. You can also crumble and cook it and add to a sauce, soup, or use it for a pizza topping.
Thank you for posting! This sounds delicious and I do believe that I’m going to tackle it very soon! 🙂
Can’t wait to try this!
Perfect project for a stormy day! Love your grain free challenge – thank so much for sharing.
WOW, I was a little apprehensive about this recipe. But this looks and sounds like gourmet ground beef. I love that you used chuck instead of pork. I’m going to give it a try. My husband might even like it, heck what’s not to like. Thanks again for your creativity! :o)
I have a question…I am allergic to 5 main italian seasonings. I wish I was kidding!!! Rosemary, thyme, oregano, basil, and marjoram. Anyone have any ideas of what I can use instead of the thyme? I am very excited to try the sausage! I MISS EATING IT!
Mindy, what about adding some garlic, onion powder, cumin, coriander, maybe some chilli’s of you like hot stuff, or even chuck in a couple of peppadews, definitely parsley?
Yum! This sounds delicious!
You are so creative in the kitchen – love love love!
With cold weather fast approaching, this will surely be on my radar. The fact that I adore sausage is just an added bonus. Thanks for sharing this!
I am so intrigued! I definitely want to try making my own sausage.
Love these homemade sausage logs, a great protein recipe that I need to try 🙂
I am so glad you posted this, I have been thinking abouut it since seeing that Martha Stewart recipe, but I was intimidated! I like that you used all beef – that is more in line with what we eat.
YUM! Who knew making sausage could be so easy? Not me!
Hugs,
Gail
Now I’m craving sausage. Guess that’s the point, right?! My grandparents used to make huge quantities of homemade sausage when I was young. They had family and friends help with the task. I’ve always wanted to give it a try myself. Your version looks simple and better suited for my family. Thanks 🙂
I love making sausage… and you are right.. it sounds much more difficult than it really is!! This version sounds perfect!!!
Sounds delicious! I have a question about a previous recipe you posted that I went to buy the ingredients for this weekend. The no-bake chocolate oatmeal cookies call for maple sugar. My local Whole Foods (my only good source for getting these more rare ingredients) sold a tiny container of it (about the size of a regular bottle of spices) for $10.99. I didn’t want to spend that much on one ingredient…do you have any ideas for a good substitute?
You can use organic whole cane sugar (not to be confused with evaporated cane juice/sugar) or sucanat. For future reference, I buy my maple sugar through the Amazon subscribe and save program. It’s a sugar that I only use once in while because of it’s cost, but it tastes so good! 🙂
Thanks so much!
Really? Making sausage is this easy? I blush, thinking how complicated I made the whole process out to be in my mind. Thank you for the recipe and the beautiful descriptions of the cold front that rolled over Edwards AFB. xoxo
I love pure ingredients that are allowed to speak for themselves. Simplicity IS best and it’s always been my food philosophy. Go you!
Hi Carrie – do you have a recipe for homemade salami? our favorite restaurant in SD makes an incredible salad with mixed greens, marinated veggies, feta cheese and their homemade salami. I thought I saw one on your site, but I’m sure it was this sausage recipe. I’d love to make salami. thanks!
I don’t. Sorry! If you find a good one, please let me know!
Can I use grass fed ground beef for this instead of boneless chuck? What is the difference?
You can, but it won’t have quite the same texture. When the boneless chuck is cut with the blade in the food processor, some of the connective tissue stays in tact, therefore creating a sausage that will hold it’s shape a bit more than ground beef. But, I do think ground beef will work as a nice substitute.
I love this recipe. I love having homemade sausage in my freezer. My family loves this and we have it often for breakfast and sometimes dinner.
Thanks
what food processor do you use?
I have used the Cuisinart 14-cup food processor for almost 15 years and love it. It’s large enough to make sausage, pie crusts, etc. but not so big that it’s cumbersome. Here’s a link: http://fave.co/18vKJt5
Have you tried this with ground turkey? Is there a spice that could be added to give it a more “breakfast” flavor? Thanks! Looks yummy!
I haven’t, but that’s a great idea! I think some toasted coriander seeds would be really nice to add more of a breakfast flavor.
Thank you Carrie for sending me this link…I too want to make this….I did make one from another blog, and it was much better than the roll you buy in the store , but still anxious to try your recipe. Thanks