Homemade Sage Sausage | Ground Pork on Sale Series
A free Shopping & Prep lesson from My Kitchen.
Ground pork on sale? Here's one way to put it to work!
In this free lesson, I'll show you how to turn one pound of fresh, unseasoned ground pork into homemade sage sausage using simple ingredients without adding salt.
Fresh, unseasoned ground pork is naturally low in sodium. One pound contains approximately 300 mg of naturally occurring sodium, or about 75 mg per 4-ounce raw portion. Actual amounts vary by product. These figures describe the pork before adding the other ingredients, not the finished sausage.
This is part of my Ground Pork on Sale Series, where I demonstrate how to take advantage of grocery store sales, prepare ingredients ahead, and use them in different meals.
Buy it on sale. Cook what you need. Freeze the rest.
What's Included
- Free instructional video
- Downloadable Recipe & Lesson Guide (PDF)
- Ingredients and preparation instructions
- Tips for using and freezing homemade sausage
Watch the Lesson
Why Make Your Own Sage Sausage?
Many commercially prepared sausages contain substantial amounts of added sodium. By making your own sausage, you control the ingredients and avoid the added salt commonly found in commercially prepared varieties.
Sage provides that familiar sausage flavor. Granulated garlic adds depth, black pepper adds a little bite, and fresh parsley adds freshness. Olive oil adds richness and helps distribute the seasonings.
Together, these ingredients create a flavorful sausage without adding salt.
Shopping Tip: Look for fresh, unseasoned ground pork. Check the package to make sure it hasn't been enhanced with a sodium-containing solution or pre-seasoned.
Recipe Guide
Ingredients
- 1 lb fresh, unseasoned ground pork (approximately 300 mg sodium; actual amounts vary by product)
- 1 tbsp dried rubbed sage
- 1 tbsp granulated garlic
- Black pepper to taste
- ½ cup fresh chopped parsley
- ¼ cup olive oil
Preparation
- Place the ground pork in a mixing bowl.
- Add the dried rubbed sage, granulated garlic, black pepper, and fresh chopped parsley.
- Add the olive oil.
- Mix thoroughly to distribute the seasonings throughout the pork.
- Divide the mixture and form into patties, or portion the seasoned pork for another meal.
- Cook immediately or refrigerate or freeze safely for later use.
Cooking: Cook the sausage patties to an internal temperature of 160°F (71°C), measured with a food thermometer.
Lesson Guide
About the Ground Pork on Sale Series
When ground pork goes on sale, I like to buy extra and put it to work.
That's what this series is about: buying ingredients when they're on sale, preparing them ahead of time, and making the most of what you bring home.
Instead of thinking about one recipe, think about the different meals you can make from the same purchase.
Building Flavor Without Added Salt
Making your own sausage is about more than eliminating salt. It's about understanding how ingredients work together to create flavor.
The dried sage provides the distinctive flavor associated with breakfast sausage. Garlic and black pepper add depth and character, while fresh parsley contributes freshness.
Olive oil helps bring the seasonings together and adds richness to the mixture.
The result is a homemade sausage that uses the ingredients themselves to create flavor.
That's one of the principles behind noaddedsaltguy: Using the ingredients within the meal to season the meal.
Understanding the Sodium
The starting pound of ground pork contains approximately 300 mg of sodium in total.
For comparison, that's about 75 mg per 4-ounce raw portion, before adding the herbs, garlic, parsley, and olive oil.
The seasonings contribute some additional naturally occurring sodium, but no salt is added to the recipe.
The final sodium per serving depends on the ingredients used and how many patties you make.
Remember: No added salt doesn't mean sodium-free. The goal is to manage sodium while keeping the flavor.
One Ingredient, Different Meals
Once you've prepared your sage sausage mixture, you have several possibilities.
- Sausage Patties: Form the mixture into patties and cook them for breakfast, sandwiches, or another meal.
- Pasta Dishes: Seasoned ground pork can also become the foundation for a pasta dish. In my Sausage Rigatoni class, I demonstrate a different approach: seasoning the ground pork and building flavor throughout the meal.
- Future Meals: Divide the mixture into portions and freeze what you don't need immediately.
You don't have to prepare every meal at once. Having ingredients ready makes future cooking easier.
Shopping, Storage & Freezing
Buying ground pork on sale can help stretch your grocery budget, especially when you plan ahead.
A few practical habits make a difference:
- Check the sodium content and ingredients before purchasing.
- Divide larger purchases into portions you'll actually use.
- Package the sausage mixture in freezer-safe containers or bags.
- Label each package with its contents and date.
- Refrigerate raw ground pork at 40°F or below and use within 1–2 days, or freeze it.
- For best quality, use frozen raw ground pork within 3–4 months.
- Thaw frozen pork safely in the refrigerator.
The Takeaway
Good cooking doesn't have to begin with expensive ingredients or complicated recipes.
Sometimes it starts with finding ground pork on sale and thinking about what you can do with it.
Making your own sage sausage gives you control over the ingredients, helps you manage sodium, and creates something you can use in different meals.
That's the idea behind the Ground Pork on Sale Series.
Buy it on sale. Cook what you need. Freeze the rest.
Explore the Series
Homemade Sage Sausage is part of the Ground Pork on Sale Series. Look for Sausage Rigatoni and other meals demonstrating how one affordable ingredient can become several different dishes.
Take It Further
Cook Along with Carlo
This free lesson shows you how to prepare a flavorful ingredient. My On-Demand Cooking Classes take the next step: cooking a complete meal together, from preparation to plating.
I'll guide you through the timing, techniques, and everyday decisions that help you build flavor using the ingredients within the meal, without relying on added salt.
Each class is $7.99 and includes lifetime access, so you can cook along at your own pace and return whenever you need a refresher.
Explore On-Demand Cooking Classes →
Important Note
These lessons are provided for educational purposes and demonstrate one approach to cooking with more flavor and less salt. Individual nutritional needs vary. Please consult your physician or registered dietitian before making significant dietary changes. Please see the full disclaimer for additional information.
Less salt. More flavor.