Let me tell you, this Easy Homemade Skinless Sausages Recipe has quickly become one of my go-to dishes when I want something flavorful but fuss-free. You don’t need any special equipment or casings—just simple ingredients and a bit of love to bring it all together. It’s perfect for a cozy weekend breakfast or a quick dinner that everyone happily devours.
What I absolutely adore about this recipe is how juicy and packed with herbs these sausages turn out without that tough casing. You’ll find that the seasoning blends beautifully into the pork, giving each bite a satisfying pop of flavor. Plus, once you nail this, you’ll never look at store-bought sausages the same way again—because homemade really is best.
Why You’ll Love This Recipe
- Simplicity without Compromise: You only need a handful of ingredients, but your sausages come out juicy and flavorful every time.
- No Special Equipment Needed: No casings or sausage machines—just your hands and a skillet.
- Versatile for Any Meal: Works beautifully for breakfast, lunch, or even a quick dinner with your favorite sides.
- Perfect for Customization: You can tweak the herbs and spices easily to suit your taste or what you have on hand.
Ingredients You’ll Need
Each ingredient plays a role in making these skinless sausages both tender and bursting with flavor. I find that using fresh breadcrumbs keeps the sausages moist, while the combination of herbs adds a lovely aromatic touch. Here’s what you’ll want to have ready.
- Minced Pork (20% Fat): The fat content is key here; it keeps the sausages juicy and flavorful without drying out.
- Fresh Breadcrumbs: These act as a binder and keep the texture soft—don’t skip fresh for this recipe!
- Spring/Green Onion: Finely diced for a subtle crunch and a mild onion flavor that brightens the sausage.
- Egg: Helps bind the mixture together gently, ensuring they hold their shape without being tough.
- Garlic: Just a small clove, minced finely to avoid overpowering but enough to lend its savory aroma.
- Dried Sage & Parsley: These herbs add earthiness and a traditional sausage profile that’s comforting and familiar.
- Salt: Essential to bring out all the flavors and season the meat properly.
- Dried Thyme, Cracked Black Pepper, and Crushed Fennel Seeds: This trio adds complex, slightly spicy, and sweet undertones—fennel seeds are that secret ingredient I discovered that elevates the flavor.
- Olive Oil: For cooking, it provides a lovely sear and a slight fruity note without overpowering.
Variations
I love how flexible this Easy Homemade Skinless Sausages Recipe is. Over time, I’ve played around with different herbs and even added heat for a personal twist—feel free to make it your own!
- Add Spicy Kick: I sometimes throw in a pinch of chili flakes or cayenne for an extra punch that my family adores.
- Herbal Swaps: If you don’t have thyme or sage, rosemary or oregano work just as well to keep things interesting.
- Use Other Meats: While pork is classic, I’ve had success with a beef and pork blend or even turkey for a leaner option.
- Make It Gluten-Free: Swap out the breadcrumbs for gluten-free ones or use ground oats to keep texture and stickiness without gluten.
How to Make Easy Homemade Skinless Sausages Recipe
Step 1: Mix Your Ingredients Gently
In a medium bowl, combine the minced pork, fresh breadcrumbs, herbs (sage, parsley, thyme), salt, pepper, fennel seeds, beaten egg, diced spring onion, and the minced garlic. The key here is to mix everything just until it’s evenly distributed—don’t overmix or you risk a tough sausage. When I first tried mixing too long, the texture became dense, but keeping it gentle yields tender results.
Step 2: Shape Your Sausages with Care
Divide the mixture into six equal portions (around a third of a cup each). Roll each portion gently into a sausage shape roughly 6 inches long. They’ll shrink slightly when cooked, so don’t worry if they feel a bit generous in size. The trick is not to pack them too tightly—this keeps them juicy and tender.
Step 3: Pan-Sear to Perfection
Heat 2 tablespoons of olive oil over medium heat in a large pan. Add the sausages carefully and turn them every few minutes so they brown evenly on all sides. Keep flipping occasionally for about 10-12 minutes, until they’re nicely browned and cooked through. Don’t rush the browning step—it’s what seals in those delicious juices!
Pro Tips for Making Easy Homemade Skinless Sausages Recipe
- Don’t Overwork the Meat: Mixing just until combined keeps the texture tender and avoids dense sausages.
- Adjust Breadcrumbs if Needed: Depending on your pork’s moisture, add more breadcrumbs in small amounts to get the perfect consistency.
- Use Fresh Breadcrumbs: Fresh ones absorb moisture better and help the sausages hold together without being dry.
- Patience with Cooking: Browning slowly on medium heat ensures a crispy outside and juicy inside without burning.
How to Serve Easy Homemade Skinless Sausages Recipe
Garnishes
I love topping these sausages with a sprinkle of fresh chopped parsley or extra green onions for color and freshness. Sometimes I add a dollop of whole-grain mustard or a mild homemade ketchup—both bring a perfect tangy balance to the rich sausages.
Side Dishes
These sausages shine alongside creamy mashed potatoes, sautéed greens like spinach or kale, or even a simple side salad for a lighter option. When I’m feeling indulgent, I serve them with cheesy scrambled eggs—my family goes crazy for this combo on lazy mornings!
Creative Ways to Present
For special occasions, I like to skew these skinless sausages on wooden sticks with grilled veggies—makes for a fun sausage kebab. Another time, I served them sliced over toasted baguette slices with a garlicky aioli spread, which was a huge hit at a casual get-together.
Make Ahead and Storage
Storing Leftovers
I keep any leftover sausages in an airtight container in the fridge and consume within 2-3 days. Reheating gently in a pan or microwave works well without drying them out.
Freezing
These sausage patties freeze beautifully—just arrange them on a tray in the freezer until firm, then transfer to a freezer bag. This way, you can grab as many as you need without thawing the whole batch. I’ve had no trouble keeping them for up to 3 months.
Reheating
To reheat, I recommend thawing overnight in the fridge, then warming gently on the stovetop. This keeps the exterior crispy and the inside juicy. Avoid overheating, which can dry out the sausages.
FAQs
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Can I make these sausages without the egg?
Yes, but the egg helps bind the ingredients together and keeps the sausage tender. Without it, you may need to add a bit more breadcrumbs or a small amount of a substitute like flaxseed meal mixed with water to help hold the mixture.
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What can I use instead of fresh breadcrumbs?
If you don’t have fresh breadcrumbs, you can crush some soft bread or use panko crumbs soaked lightly in milk. Just be mindful of moisture levels to maintain the right sausage texture.
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How do I know when the sausages are fully cooked?
Cook until they’re nicely browned and feel firm to the touch—typically about 10-12 minutes. If you’re unsure, cut one open to check that there’s no pink in the center, or use a meat thermometer aiming for 160°F (71°C).
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Can I grill these skinless sausages?
Grilling is possible but tricky since they have no casing to hold them tightly. If you want to grill, consider chilling them thoroughly first to firm up and handle carefully to avoid breaking. Otherwise, pan-frying is easier and just as delicious.
Final Thoughts
I can’t recommend this Easy Homemade Skinless Sausages Recipe enough—especially if you love cooking but don’t want to fuss over complicated steps. It’s simple, satisfying, and yields delicious results that feel like a little kitchen victory every time. Give it a try, and I promise you’ll enjoy making it as much as eating it. Your taste buds (and your family) will thank you!
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Easy Homemade Skinless Sausages Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 sausages
- Category: Main Dish
- Method: Frying
- Cuisine: British
Description
These Easy Homemade Skinless Sausages are a flavorful and simple alternative to traditional sausages. Made with seasoned ground pork and fresh ingredients, they are cooked in a pan for a juicy, tender result without the casing. Perfect for a delicious homemade meal, these sausages deliver great taste with minimal effort.
Ingredients
Main Ingredients
- 1 lb / 500 g 20% Fat Minced/Ground Pork, close to room temperature
- 1/2 cup Fresh Breadcrumbs
- 1 large Spring/Green Onion, very finely diced
- 1 Egg, beaten
- 1 small clove Garlic, minced
- 1 tsp dried Sage
- 1 tsp dried Parsley
- 3/4 tsp Salt
- 1/2 tsp dried Thyme
- 1/2 tsp Cracked Black Pepper
- 1/2 tsp Fennel Seeds, crushed
- 2 tbsp Olive Oil
Instructions
- Combine Ingredients: In a medium-sized mixing bowl, combine 1 lb (500 g) of ground pork with 1/2 cup fresh breadcrumbs, 1 tsp each of dried sage and dried parsley, 3/4 tsp salt, 1/2 tsp dried thyme, 1/2 tsp cracked black pepper, 1/2 tsp crushed fennel seeds, 1 beaten egg, 1 finely diced spring/green onion, and 1 minced garlic clove. Mix gently until ingredients are evenly distributed without overworking the meat.
- Adjust Texture: If the mixture feels too wet to shape due to varying water content in the pork, add a few pinches more breadcrumbs until it can be molded confidently.
- Shape Sausages: Divide the mixture into 6 equal portions (approximately 1/3 cup each). Gently roll each portion into a sausage shape about 6 inches long. Note that the sausages will shrink slightly when cooking.
- Heat Oil: Heat 2 tablespoons of olive oil in a large pan over medium heat until shimmering and hot.
- Cook Sausages: Add the sausages to the pan and turn them frequently to sear all sides evenly. Continue cooking, flipping occasionally, for about 10 to 12 minutes until the sausages are nicely browned on the outside and cooked thoroughly through the center.
Notes
- Ensure the pork is close to room temperature before mixing for better binding.
- Do not overmix the meat to keep the sausages tender and juicy.
- Different pork batches may vary in moisture; add breadcrumbs accordingly to achieve the right texture.
- These skinless sausages can be served as is or with your favorite accompaniments like mustard, eggs, or sautéed vegetables.
Nutrition
- Serving Size: 1 sausage
- Calories: 239 kcal
- Sugar: 0.43 g
- Sodium: 378 mg
- Fat: 18.35 g
- Saturated Fat: 4.814 g
- Unsaturated Fat: 11.353 g
- Trans Fat: 0.097 g
- Carbohydrates: 2.91 g
- Fiber: 0.3 g
- Protein: 15.55 g
- Cholesterol: 155 mg
