Bulk sausage is sometimes known as sausage in a can. Though not always sold in an actual can, it is a sausage that has not been put into a natural casing or formed into sausage patties.

There are hundreds of recipes that use bulk sausage, and there are tons of ways to enjoy this versatile and tasty meat.

If you would like to make your own bulk sausage, there are right ways and wrong ways to do so right at home. Keep on reading to learn the best ways to prepare and serve Bulk sausage.

Bulk Pork Sausage: What Is It?

It is not like traditional sausage. Most of the time, pork sausage is ground pork seasoned with a variety of spices and stuffed into a natural casing of pig intestine.

Some of the delicious spices that go into this meat are thyme, sage, black pepper, and nutmeg, among several others.

Bulk sausage is much different, however. Bulk sausage is made without casing and usually comes in rolls or tubes that are vacuum-sealed/packed.

You can find it by going to your local supermarket. Better yet, visit your local butcher shop for the freshest and tastiest bulk sausage.

Defrosting bulk pork sausage has three separate methods. It all depends on how the bulk sausage is packed.

The first method is to use your fridge. Place the bulk sausage in the refrigerator, on a plate or platter. Allow it to defrost in there. It should take a little over a day to do this, depending on how much you are working with.

This is the safest way to defrost this and other types of meat because it lowers the probability of bacteria growing and keeps the meat as fresh as possible.

The second method is to defrost using the microwave. This is ultimately NOT the method we recommend, but it is an acceptable method. You do not want the sausage to start browning while it is in the microwave, and so will want to remove it while it is still slightly frozen.

Keep in mind you also have to cook the sausage right away as a means of keeping bacterial growth at bay.

Cook the sausage using medium heat, breaking it up with a wooden spoon or spatula and stirring it periodically.

The third method is to turn on the kitchen sink and allow the water to run cold. Place the sausage under the water to allow it to thaw, but ONLY if the package is sealed and vacuum packed.

This method is okay because the sausage is protected from the water thanks to the plastic wrap.

Bulk Sausage Recipes

If you would like to make your own bulk sausage patties, you can absolutely do so. You can use a meat grinder if you own a countertop version, or you can use a food processor. But our method just uses your hands!

After all, homemade sausage is so much tastier with that special touch. Plus you are in charge of the spices and how many extras you include.

You can double or triple the recipe and to make it for more people. And you can easily freeze it and to use for many meals to come.

This recipe is excellent since the spices you need are likely in your cupboard right now. And all it otherwise takes is some ground pork, which you can get at any butcher shop or supermarket.

Our recipe uses cayenne and red pepper flakes. If this is too spicy for you, simply leave them out to get a more mild and soothing flavor.

However you make your sausage, be sure that you always cook it to an internal temp of 160 degrees F. And always check your sausage using a food thermometer before you serve it.

Here’s How to Do It:

– Get your ingredients together:

  • 1lb ground pork,
  • 5 tsp of kosher salt,
  • 5 tsp black pepper,
  • 5 tsp of thyme,
  • 5 tsp of sage,
  • 1 tsp dark brown sugar,
  • 25 tsp allspice.

– Additionally, you will need:

  • 1/ 8 tsp of the following seasonings: nutmeg, cayenne, onion powder, and red pepper flakes (optional).

Begin by washing and drying your hands.

Put the sausage into a bowl and set aside.

Now take your seasonings and put them into a bowl.

Combine the seasonings (all of them) with your bulk pork sausage and use your hands to mix the meat and spices together until well-blended.

Now use your hands to form patties that weigh about 2 oz. Fry them in a pan for about 10 minutes until they are brown on both sides.

Check the patties using a food thermometer to ensure they are at least 160 degrees F.

You can serve them any way you would like: Plated plainly, as a side for pancakes and waffles, or sandwiched between an English muffin or bagel just like your favorite fast-food breakfast sandwiches.

You can also double this recipe and make enough to freeze some patties for later on. Just be sure to put them into an airtight container so they stay fresh in the freezer. You should also put wax paper between the patties so that they do not stick together too much.

Canning Sausage Patties

Canned sausage is another excellent way for your family to enjoy this delicious breakfast treat.

The best part is that it isn’t too hard to make your own canned sausage right at home. However, you will need a pressure canner to make this recipe work.

Begin by making the sausage as you would using the above recipe or any other preferred sausage recipe.

Shape the sausage into patties. Use the mouth of a pint-size jar to shape the patties on a cutting board.

Remove the excess meat from around the patties and shape the rest of the meat.

Do your best to keep the patties thin. When we made ours, they were about a quarter-inch to one-inch thick. If you end up using store-bought meat to make these patties, they will shrink a bit thanks to their fat content evaporating during frying.

Now fry up the meat and cook until they are golden brown. It is okay if they do not cook completely all the way through, as the pressure canner will handle the rest for you.

Drain your patties and get rid of as much fat as possible by laying them on a paper towel.

Now Stack Up the Patties Using Pint Jars

We managed to average about 4 patties per jar. Leave about 1 inch of headspace in the jars.

Now fill the jars with hot water to 1 inch of headspace. Use a rubber spatula to get rid of air bubbles and refill it up to 1 inch again if needed. N

ow take a paper towel dabbed in vinegar and wipe off the jar rims to get rid of debris or grease.

This will help you get a tight seal once you put the lids on your bulk breakfast sausage jars.

Now take a hot lid along with a lid ring and put it on the jar, as tight as you can. A hot lid refers to a cover that was previously sitting in boiling water.

Now put it into the pressure canner.

Process the jars in your pressure canner for 75 minutes using 10lb of pressure if you are using a weighted gauge canner, or 11 lb if you are using a dial gauge. If you are canning a quart jar, go for 90 min.

Once you take them out of the canner, you will see that the broth is boiling inside the jars. Once cooled off, you will see a ring of fat at the top of the jar. This is normal, so long as the fat is not overly thick on the top.

Lastly, simply label the jars with the date of production and the name of the product inside.

Variations of Pork Sausages

There are loads of types of pork sausage to try out. The sky’s the limit, and you will love trying all the different varieties that are out there.

Here are a few sausage types you can try making:

Andouille: This is a Cajun meat that we find in gumbo and jambalaya. You can use this meat to bring a smoky flavor to your favorite dishes.

Chorizo: This is a pork sausage that is flavored with chili, garlic, and other great spices. You can use this meat in tacos, burritos, and omelets, to name just a few.

Italian: This is a classic sausage known for being spicy and delicious. Fennel, anise, and red pepper are the hallmark ingredients of this meat. The sweet versions of this sausage often leave out the red pepper flakes.

Wrapping It Up

When it comes to bulk sausage, the choice is yours when it comes to flavor. Whether you want your meat to be spicy, sweet, or with well-balanced seasoning, you can make it happen.

Best of all, you do not need fancy equipment or extensive culinary knowledge to make this delicious breakfast treat. Impress your family and friends by surprising them with delicious homemade bulk sausage patties.


Peter's path through the culinary world has taken a number of unexpected turns. After starting out as a waiter at the age of 16, he was inspired to go to culinary school and learn the tricks of the trade. As he delved deeper, however, his career took a sudden turn when a family friend needed someone to help manage his business. Peter now scratches his culinary itch on the internet by blogging, sharing recipes, and socializing with food enthusiasts worldwide.

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