Using grass-fed ground chuck, pasture-raised ground chicken, or ground turkey

There are many reasons people choose not to eat pork. For some, it’s dietary or religious. For others, it’s simply about wanting more control over the ingredients in their food. At the same time, most store-bought pork alternatives rely on processing, fillers, or additives that defeat the purpose.

Making sausage at home is a practical solution. You start with clean meat, use simple spices, and decide exactly what goes in. If you already keep grass-fed ground beef or pasture-raised poultry on hand, you can turn it into breakfast sausage, Italian sausage, or chorizo in minutes.

All of the recipes below are designed to work well with Tyner Pond Farm grass-fed ground chuck, pasture-raised ground chicken, or pasture-raised ground turkey.

A Few Basics Before You Start

These apply to every recipe below:

• Salt: kosher salt or sea salt both work well

• Mix gently: over-mixing makes sausage dense

• Patty size: scoop about ¼ cup of meat per patty

  • Roll lightly into a ball, then flatten

  • This keeps patties sausage-sized, not hamburger-sized

• Cooking: medium heat is best, especially for poultry

• Meal prep: you can season and mix the sausage in advance, then store it covered in the refrigerator for up to a week or more. Having it ready to cook makes daily meals easier — patties in the morning, or cooked loose for quick lunches and dinners

Grass-Fed Ground Chuck Sausage Recipes

Grass-fed ground chuck 85/15 is especially forgiving and works well for pork-free sausage.

1. Breakfast Sausage (Sage-Forward)

Ingredients (1 lb ground chuck)

• 1 tsp sea salt or kosher salt

• 1 tsp dried sage

• ½ tsp black pepper

• ½ tsp garlic powder

• ½ tsp onion powder

Form ¼-cup patties. Cook 3–4 minutes per side.

2. Mild Italian Sausage

Great for sauce or bolognese

Ingredients

• 1 tsp salt

• 1 tsp fennel seed, lightly crushed

• 1 tsp paprika

• ½ tsp garlic powder

• ½ tsp black pepper

Spicy option: add ¼–½ tsp crushed red pepper.

Cook loose and crumbly for pasta sauce, or form small patties.

3. Beef Chorizo

Ingredients

• 1½ tsp salt

• 1½ tsp chili powder

• 1 tsp paprika

• ½ tsp cumin

• ½ tsp oregano

• ½ tsp garlic powder

Best cooked loose for breakfast bowls or eggs.

Pasture-Raised Ground Turkey Sausage Recipes

Turkey is leaner, so a small amount of water helps texture.

4. Turkey Breakfast Sausage

Ingredients (1 lb ground turkey)

• 1 tsp salt

• 1 tsp dried sage

• ½ tsp black pepper

• ½ tsp garlic powder

• 1–2 tsp cold water

Form ¼-cup patties. Cook gently, 4–5 minutes per side.

5. Turkey Italian Sausage

Mild or Spicy

Ingredients

• 1 tsp salt

• 1 tsp fennel seed

• 1 tsp paprika

• ½ tsp garlic powder

• 1–2 tsp cold water

Spicy option: crushed red pepper to taste.

Excellent mixed into tomato sauce or bolognese.

6. Turkey Chorizo

Ingredients

• 1¼ tsp salt

• 1 tsp chili powder

• 1 tsp paprika

• ½ tsp cumin

• ½ tsp oregano

• ½ tsp garlic powder

• 1–2 tsp cold water

Pasture-Raised Ground Chicken Sausage Recipes

Chicken benefits the most from added moisture.

7. Chicken Breakfast Sausage

Ingredients (1 lb ground chicken)

• 1 tsp salt

• 1 tsp dried sage

• ½ tsp black pepper

• ½ tsp onion powder

• 2 tsp cold water

Cook as small patties or loose crumbles.

8. Chicken Italian Sausage

Great for sauces

Ingredients

• 1 tsp salt

• 1 tsp fennel seed

• 1 tsp paprika

• ½ tsp garlic powder

• 2 tsp cold water

Spicy option: red pepper flakes.

9. Chicken Chorizo

Ingredients

• 1¼ tsp salt

• 1 tsp chili powder

• 1 tsp paprika

• ½ tsp cumin

• ½ tsp oregano

• ½ tsp garlic powder

• 2 tsp cold water

Why This Works for Everyday Meals

These recipes are intentionally simple. No sugar. No binders. No preservatives. Just clean meat and basic spices.

If you cook a pound at a time and keep it covered in the fridge, you’ve got ready-to-use protein for breakfasts, quick lunches, or easy dinners. It’s one of the simplest ways to eat well without relying on industrial pork substitutes.

Clean food. Ingredients you control.

Download the printable pork-free sausage recipes (PDF)

FAQs

1) Can I make sausage at home without pork?

Yes. Sausage is simply ground meat mixed with salt and spices. You can use grass-fed ground chuck, pasture-raised ground chicken, or pasture-raised ground turkey and get a sausage that cooks and eats like the pork versions—without relying on processed substitutes.

2) Do I need special equipment to make sausage?

No. A bowl, a spoon (or clean hands), and a skillet are enough. You can cook it as small patties or loose crumbles.

3) How big should breakfast sausage patties be?

A good “sausage-sized” patty is about ¼ cup of meat (scooped level). Roll it into a ball, then flatten. This keeps them smaller than hamburger patties and helps them cook evenly.

4) Can I mix sausage ahead of time and keep it in the refrigerator?

Yes. You can mix and season the meat in advance and keep it covered in the refrigerator for a week or more. It’s a simple way to make daily meals easier—patties for breakfast, or cooked loose for quick lunches and dinners.

5) Can I freeze homemade sausage?

Yes. You can freeze it raw or cooked. For raw patties, freeze them on a tray first so they don’t stick, then move to a freezer bag or container. Thaw in the refrigerator before cooking.

6) What’s the best way to use Italian sausage mix?

Italian sausage is especially useful cooked loose and crumbled, then mixed into tomato sauce or bolognese. It adds depth without needing a long ingredient list.

7) What salt should I use—kosher salt or sea salt?

Either works. Use the same measurements in the recipes. If your salt is very fine, start with slightly less and adjust next time.

8) What’s the easiest way to keep poultry sausage from drying out?

Cook on medium heat, don’t overcook, and add 1–2 teaspoons cold water per pound when mixing turkey or chicken. That small step helps texture and moisture.