Why You’ll Love This Recipe

I love making breakfast sausage at home because I can adjust every part of the flavor. I can increase the sage, add more pepper, make the patties spicy, or reduce the sweetness depending on what I’m serving.

The recipe is also surprisingly quick. Once I mix the pork and seasonings, I only need a few minutes to shape and cook the patties.

I especially like preparing a larger batch and freezing some of the patties. Having homemade sausage ready in the freezer makes a hearty breakfast much easier on busy mornings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound ground pork
1 teaspoon kosher salt
1 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground fennel seed, optional
1/4 teaspoon crushed red pepper flakes, optional
1/8 teaspoon ground nutmeg
1 tablespoon pure maple syrup or brown sugar
1 teaspoon olive oil or butter, if needed for cooking

Directions

I place the ground pork in a large mixing bowl and add the salt, sage, thyme, black pepper, garlic powder, onion powder, optional fennel and red pepper flakes, and nutmeg.

I drizzle in the maple syrup and gently mix everything together with my hands or a fork. I stop as soon as the seasonings are evenly distributed because excessive mixing can make the sausage patties dense.

When I have extra time, I cover the mixture and refrigerate it for about 30 minutes. This isn’t essential, but I find that a short rest allows the herbs and spices to flavor the pork more thoroughly.

I divide the mixture into 8 equal portions and shape each one into a thin patty. I make the patties slightly wider than I want them after cooking because they shrink a little in the skillet.

I heat a large skillet over medium heat. If I’m using relatively lean pork, I add a small amount of olive oil or butter. With fattier pork, I usually don’t need additional fat.

I arrange the patties in the hot skillet without overcrowding them. I cook them for approximately 3–4 minutes on the first side, until the bottoms are nicely browned.

I flip the patties and continue cooking for another 3–4 minutes, adjusting the heat if they’re browning too quickly.

I check the center of the thickest patty with an instant-read thermometer. I cook ground pork sausage to an internal temperature of 160°F (71°C).

I transfer the cooked sausage to a plate and let it rest briefly before serving.

Servings and Timing

I get approximately 8 small sausage patties, enough for about 4 servings.

Prep time: 10 minutes
Optional resting time: 30 minutes
Cook time: 8–10 minutes
Total active time: approximately 20 minutes
Servings: about 4
Yield: approximately 8 patties

Variations

For maple breakfast sausage, I increase the maple syrup slightly. I especially like this variation when I’m serving the sausage with pancakes, waffles, or French toast.

When I want spicy sausage, I increase the crushed red pepper flakes and add a small pinch of cayenne pepper.

For an apple-sage version, I add a small amount of finely grated apple to the pork mixture. I squeeze out excess moisture first so the patties brown properly.

I can make a turkey or chicken variation by replacing the pork with ground turkey or ground chicken. Since these meats are leaner, I usually add a little olive oil to help keep the sausage moist.

For a stronger herb flavor, I add extra sage and thyme along with a little finely chopped fresh rosemary.

When I want sausage crumbles rather than patties, I cook the seasoned meat directly in a skillet and break it into small pieces. I use the crumbles in breakfast burritos, egg casseroles, biscuits and gravy, or breakfast bowls.

Storage/Reheating

I refrigerate cooked breakfast sausage in an airtight container for up to 3–4 days.

I reheat the patties in a skillet over medium-low heat until hot throughout. I can also microwave individual portions in short intervals when I need a faster breakfast.

For meal prep, I freeze cooked patties in a single layer before transferring them to a freezer-safe container. This keeps them from freezing together and makes it easy for me to remove only the amount I need.

I can keep frozen cooked sausage for about 2–3 months for the best quality. I thaw it overnight in the refrigerator or reheat it directly from frozen, allowing additional cooking time.

I can also freeze uncooked patties. I separate them with parchment paper, keep them frozen until needed, and thaw them safely in the refrigerator before cooking.

FAQs

What type of ground pork works best for Homemade Breakfast Sausage?

I prefer ground pork with enough fat to keep the patties juicy and flavorful. Very lean pork can produce a drier sausage, so I add a small amount of oil when I’m working with a particularly lean mixture.

Can I make the sausage mixture the night before?

Yes. I can mix the pork and seasonings, cover the mixture tightly, and refrigerate it overnight. I actually like doing this because the extra resting time allows the seasonings to distribute throughout the meat.

How do I keep breakfast sausage patties from becoming tough?

I mix the pork gently and stop as soon as the seasonings are evenly incorporated. I also avoid pressing down on the patties while they’re cooking because that can squeeze out flavorful juices.

Can I make Homemade Breakfast Sausage without pork?

Yes. I can use ground turkey or chicken instead. Since poultry is generally leaner, I add a little olive oil if necessary and cook ground poultry sausage to an internal temperature of 165°F (74°C).

Can I freeze Homemade Breakfast Sausage?

Yes. I can freeze either cooked or uncooked patties. I separate the patties with parchment paper and store them in a freezer-safe container so I can easily take out individual portions whenever I need them.

Conclusion

Homemade Breakfast Sausage gives me an easy way to create savory, flavorful sausage patties with a seasoning blend I can adjust to my taste. Sage, thyme, garlic, black pepper, and a little maple sweetness create the classic breakfast flavor I want without requiring complicated preparation.

Homemade Breakfast Sausage

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Homemade Breakfast Sausage combines ground pork with sage, thyme, garlic, black pepper, and a touch of maple sweetness for classic savory breakfast flavor. The quick skillet-cooked patties are browned outside, juicy inside, and easy to prepare ahead for busy mornings.

Author: Laura
Prep Time: 10 minutes
Cook Time: 8–10 minutes
Total Time: Approximately 20 minutes active
Yield: 8 patties, about 4 servings
Category: Breakfast
Method: Pan Fry
Cuisine: American
Diet: Low Lactose

Instructions

Place the ground pork in a large mixing bowl. Add the salt, sage, thyme, black pepper, garlic powder, onion powder, optional fennel seed, optional crushed red pepper flakes, and nutmeg.
Add the maple syrup or brown sugar and gently mix with your hands or a fork just until the seasonings are evenly distributed. Avoid overmixing.
If time allows, cover the sausage mixture and refrigerate for about 30 minutes to allow the flavors to develop.
Divide the mixture into 8 equal portions and shape each portion into a thin patty. Make the patties slightly wider than the desired finished size because they will shrink during cooking.
Heat a large skillet over medium heat. If using relatively lean ground pork, add the olive oil or butter. Additional fat may not be necessary with fattier pork.
Arrange the patties in the hot skillet without overcrowding the pan. Cook for approximately 3–4 minutes on the first side, until nicely browned.
Flip the patties and cook for another 3–4 minutes, adjusting the heat if they begin browning too quickly.
Check the thickest patty with an instant-read thermometer. Cook until the center reaches an internal temperature of 160°F (71°C).
Transfer the cooked sausage patties to a plate and let them rest briefly before serving.

Notes

For stronger maple flavor, slightly increase the maple syrup, especially when serving the sausage with pancakes, waffles, or French toast.
For spicy breakfast sausage, increase the crushed red pepper flakes and add a small pinch of cayenne pepper.
For apple-sage sausage, add a small amount of finely grated apple after squeezing out excess moisture.
Ground turkey or chicken can replace the pork. Add a little olive oil if needed and cook poultry sausage to 165°F (74°C).
For stronger herb flavor, add extra sage and thyme with a little finely chopped fresh rosemary.
For sausage crumbles, cook the seasoned meat without forming patties and break it into small pieces as it cooks.
The uncooked sausage mixture can be covered and refrigerated overnight before shaping and cooking.
Store cooked sausage in an airtight container in the refrigerator for up to 3–4 days.
Freeze cooked patties in a single layer before transferring them to a freezer-safe container for up to 2–3 months.
Uncooked patties can also be frozen with parchment paper between them and thawed safely in the refrigerator before cooking.

Nutrition

Serving Size: 2 patties
Calories: 340 kcal
Sugar: 3 g
Sodium: 590 mg
Fat: 27 g
Saturated Fat: 9 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 4 g
Fiber: 0 g
Protein: 20 g
Cholesterol: 80 mg