Versatile Homemade Bulk Pork Sausage without Gluten or Top Allergens


Updated! Sausage is one of those foods where gluten and top allergens can hide. Yes, even milk! I’ve read many sausage labels with whey, lactose, cheese, milk, or cream. But this Versatile Homemade Bulk Pork Sausage is a basic recipe that’s completely top allergen-free. It’s great in hashes, pastas, and rice dishes. The recipe includes sage as an option, for breakfast-style sausage. But if you want Italian flare, you can omit the sage, but add dried oregano and fennel, if desired.

Versatile Homemade Bulk Pork Sausage Recipe without Gluten or Top Allergens - gluten-free, dairy-free, egg-free, grain-free, nut-free, and soy-free!Photo by Rachel Tayse.

Special Diet Notes: Basic Homemade Pork Sausage

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, paleo, and keto friendly.

Versatile Homemade Bulk Pork Sausage
Prep time
Cook time
Total time
This recipe makes A LOT of sausage, but it does freeze well. If you don't have space in your freezer, you can certainly make a smaller batch. Please note that the Prep time is hands on time only. Allow time for the sausage to refrigerate. The cook time will vary a bit, depending on how you use the sausage.
Recipe type: Breakfast
Cuisine: American
Serves: 15 pounds
  • 15 pounds pork butt, coarse ground (not fine ground like hamburger)
  • 2 ounces kosher salt
  • 1 ounce coarse ground black pepper
  • 1 ounce paprika
  • 1 ounce crushed red pepper flakes
  • 1 ounce sage (for breakfast sausage)
  1. Combine the pork, salt, pepper, paprika, red pepper, and sage (if using). Up to ½ cup of water can be added to help distribute the ingredients. Use your hands like you're kneading bread to ensure all ingredients are mixed and well distributed.
  2. Cover and refrigerate several hours or overnight to allow the flavors time to develop.
  3. Shape into patties and cook, or use as loose sausage in recipes.
  4. Leftovers can be rolled in wax paper and frozen.
To Cook: Heat 1 tablespoon oil per pound of meat in a large skillet. Add the ground meat and cook, stirring often, until cooked through. This takes about 5 minutes. For patties, cook until golden on one side, then flip and cook until cooked through. This takes about 3 minutes per side.

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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