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Homemade Sausage Recipe (Red Eye Sausage Fatties)

By Chris Capell

Everyone loves sausage and what’s better than a super easy, do it at home recipe? This sweet and peppery sausage is gluten-free and perfect for breakfast, lunch, dinner and snacks! Add in a few extra ingredients and turn your sausage into a fatty with cheese and mushrooms!



Print Recipe
  • 1 lb ground pork with good fat content
  • 1.5 Tbsp Dizzy Pig® Red Eye Express (Raging River is also good)
  • 1 tsp salt
  • 1/4 cup pure maple syrup (or maple sugar would be even better)


  1. Grind rib or shoulder meat through the coarse plate of your grinder once.
  2. Mix pork, Red Eye Express (or Raging River), salt and maple syrup or maple sugar.
  3. Refrigerate overnight if possible for flavors to meld.
  4. Form into fatties or rolls approximately 10 inches long and 3-4 inches in diameter, or stuff them.
  5. If stuffing, sauté mushrooms. Flatten out ground pork, layer cheese and sauteed mushrooms on top, and form a roll around the stuffing.
  6. Apply a coat of Red Eye Express to the exterior.
  7. Cook on medium heat direct on a raised grate for 1 hour. These can be cooked direct or indirect, but we prefer medium heat direct on a raised grate. The sausage is uncooked, and it will take some time to cook and render some of the fat and collagen. I usually like to cook these for around an hour. If the fatty is browned in 15 minutes, you are cooking too hot.
  8. Once your meat reaches internal temperature of 170-175°F, pull off and rest for 15 minutes before slicing.
  9. Slice and enjoy! A spicy sweet mustard is a great way to enjoy Red Eye Fatties, though nobody complains when they are served plain!