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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.

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. If time allows, cover the sausage mixture and refrigerate for about 30 minutes to allow the flavors to develop.
  4. 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.
  5. 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.
  6. Arrange the patties in the hot skillet without overcrowding the pan. Cook for approximately 3–4 minutes on the first side, until nicely browned.
  7. Flip the patties and cook for another 3–4 minutes, adjusting the heat if they begin browning too quickly.
  8. Check the thickest patty with an instant-read thermometer. Cook until the center reaches an internal temperature of 160°F (71°C).
  9. 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

Find it online: https://thefamilycooking.com/homemade-breakfast-sausage/