Homemade Breakfast Sausage Patties
These homemade breakfast sausage patties combine ground pork with a perfect blend of sage, thyme, and warm spices for that classic morning flavor without any preservatives or fillers. Ready in just 30 minutes, they're perfect for weekend breakfasts, meal prep, or elevating your biscuits and gravy to new heights.
Ingredients
- 2 pounds ground pork around 80% lean for best flavor
- 2 teaspoons dried sage
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary finely chopped (or crushed)
- 1 tablespoon light brown sugar
- 1/4 teaspoon red pepper flakes more if you like heat
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 tablespoon maple syrup optional, but highly recommended
- 1 tablespoon ice water
- 1 tablespoon vegetable oil for cooking
Instructions
- Chill your meat. Work with cold ground pork straight from the refrigerator – this helps the fat stay intact for juicier sausage.
- Mix your spice blend. In a small bowl, combine all the dry seasonings: sage, salt, pepper, thyme, rosemary, brown sugar, red pepper flakes, nutmeg, and cloves. This ensures even distribution without overworking the meat.
- Combine everything. Place the ground pork in a large bowl. Sprinkle the spice mixture evenly over the meat. If using maple syrup, drizzle it over. Add the ice water (this helps maintain moisture).
- Mix gently. Using clean hands (the best tools you own), mix everything just until combined. Don't squeeze or overwork the meat – that leads to tough sausage. Think of it as gently coaxing the ingredients together rather than giving the meat an aggressive deep-tissue massage.
- Form a test patty. Take a small amount of the mixture and form a thin patty about 2-3 inches in diameter. The mixture should hold together but still feel somewhat loose.
- Cook your test patty. Heat a skillet over medium heat with a touch of oil. Cook the test patty for about 3 minutes per side until browned and cooked through. Taste it! This is your chance to adjust seasonings before committing to the whole batch.
- Adjust seasonings if needed. Too bland? Add more salt or spices. Not sweet enough? Add a bit more brown sugar or maple syrup. Mix gently again.
- Form the patties. Divide the mixture into 12 equal portions. Form each into a patty about 3 inches wide and 1/2 inch thick. Make a slight depression in the center with your thumb – this prevents the patty from puffing up in the middle.
- Cook the patties. Heat your skillet over medium heat. Add a bit of oil, then cook patties in batches (don't crowd the pan) for about 3-4 minutes per side until nicely browned and cooked through to 160°F.
- Drain briefly on paper towels before serving hot with your favorite breakfast fixings.
Notes
- The mixture can be made a day ahead and refrigerated before forming into patties.
- For the most flavorful sausage, let the mixed meat rest in the refrigerator for at least 1 hour (or overnight) before cooking to allow the flavors to meld.
- These patties freeze beautifully. Freeze them uncooked with parchment paper between layers in an airtight container for up to 3 months.
- If your mixture seems too wet to form patties, add a tablespoon of plain breadcrumbs to help bind it.
- Want a cooking shortcut? Form the mixture into a log using plastic wrap, chill thoroughly, then slice into rounds for instant patties.