Skip the store-bought and make your own delicious breakfast sausage patties with this simple recipe.
Key Takeaways:
- Perfect seasoned patties ready in 30 minutes
- Made with fresh ground pork and simple spices
- Freezer-friendly for quick weekday breakfasts
- No preservatives or mystery ingredients
What Makes These Breakfast Sausage Patties Special?
Making your own breakfast sausage patties puts you in control of what goes into your morning meal. With just ground pork and a few spices from your pantry, you can create juicy, flavorful patties that beat anything from the freezer section.
Nutrition Facts (Per Serving – 2 Patties)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Protein | 18g |
| Fat | 26g |
| Carbs | 2g |
| Fiber | 0g |
| Sodium | 580mg |
Equipment & Ingredients
Kitchen Tools Needed
| Tool | Notes |
|---|---|
| Large mixing bowl | For combining ingredients |
| Measuring spoons | For accurate seasoning |
| Cast iron skillet or nonstick pan | 12-inch recommended |
| Meat thermometer | For food safety |
| Wax paper | For forming patties |
| Small mixing bowl | For spice blend |
| Paper towels | For cleanup |
| Kitchen scale (optional) | For even portions |
| Timer | For accurate cooking |
Ingredients List
| Ingredient | Amount | Notes |
|---|---|---|
| Ground pork | 1 pound | 80/20 lean-to-fat ratio |
| Salt | 1 teaspoon | |
| Black pepper | 1/2 teaspoon | Freshly ground |
| Dried sage | 1 teaspoon | |
| Dried thyme | 1/2 teaspoon | |
| Garlic powder | 1/4 teaspoon | |
| Onion powder | 1/4 teaspoon | |
| Red pepper flakes | 1/8 teaspoon | Optional |
| Brown sugar | 1 teaspoon |
Possible Substitutions
- Ground turkey for a leaner option
- Ground chicken works well too
- Maple syrup can replace brown sugar
- Fresh herbs (double the amount if using)
Detailed Step-by-Step Instructions for Beginners
Before You Start (5 minutes)
- Clear your countertop and create a clean workspace
- Set out all ingredients on the counter
- Check that you have all needed tools
- Wash your hands thoroughly with soap and water
- Put on an apron if you have one – working with ground meat can be messy
Preparation Phase (10 minutes)
- Remove ground pork from refrigerator:
- Place package on counter
- Let sit for exactly 15 minutes (set a timer)
- This makes the meat easier to handle
- Don’t leave out longer than 15 minutes for food safety
- Measure all spices:
- Use proper measuring spoons (not table spoons)
- Level each spoon with a knife for accuracy
- Place each spice in small bowl
- Double-check measurements against recipe list
- Set up your workstation:
- Place large mixing bowl in center
- Put spice bowl nearby
- Tear off a large sheet of wax paper
- Place wax paper on baking sheet
- Have paper towels ready for cleanup
Mixing Phase (10 minutes)
- Combine spices:
- Pour all measured spices into small bowl
- Mix gently with spoon until evenly combined
- Break up any clumps of brown sugar with spoon
- Prepare the meat:
- Open ground pork package carefully
- Place meat in large mixing bowl
- Break up any large chunks with your fingers
- Spread meat out in bowl
- Season the meat:
- Sprinkle spice mixture evenly over meat
- Don’t dump it all in one spot
- Try to cover as much surface area as possible
- Mix ingredients:
- Use clean hands (this is important!)
- Mix gently by folding meat over itself
- Use light pressure with fingertips
- Stop when spices are just combined
- Look for even color throughout
- Don’t squeeze or mash the meat
- Should take about 30-45 seconds total
Forming Patties (15 minutes)
- Divide the mixture:
- If using scale: weigh full mixture and divide by 8
- Without scale: divide mixture into quarters
- Then divide each quarter in half
- Should have 8 equal portions
- Shape each patty (repeat 8 times):
- Take one portion of meat
- Roll gently into ball
- Place between two pieces of wax paper
- Press down with palm to roughly 1/2 inch thick
- Shape edges with fingers to make circle
- Make small dent in center with thumb
- Remove top wax paper carefully
- Transfer to prepared baking sheet
- Keep patties separated
Cooking Phase (20 minutes)
- Prepare your pan:
- Place pan on stove
- Set heat to medium
- Let pan heat for 3-5 minutes
- Test with water droplet – should sizzle gently
- First batch (10 minutes):
- Place 4 patties in pan carefully
- Leave space between each patty
- Don’t move them for 4-5 minutes
- Look for browning around edges
- Check one patty – should be golden brown
- Flip carefully with spatula
- Cook 4-5 minutes on second side
- Check temperature in center (160°F)
- Remove to clean plate
- Cover with foil
- Second batch (10 minutes):
- Carefully wipe pan if needed
- Repeat process with remaining patties
- Adjust heat if patties browned too fast/slow
- Check temperature of each patty
Finishing Steps (5 minutes)
- Rest the patties:
- Keep covered with foil
- Let rest 3 minutes minimum
- Don’t skip this step!
- Final preparation:
- Blot excess fat if desired
- Arrange on serving plate
- Serve immediately while hot
Troubleshooting
- Patties fall apart:
- Mixture too warm – chill 15 minutes
- Overmixed meat – handle less next time
- Need binder – add 1 beaten egg
- Too dry:
- Overcooked – check temperature earlier
- Too lean – use higher fat content pork
- Won’t brown:
- Pan not hot enough
- Too much moisture – pat meat dry
- Overcrowded pan – cook fewer at once
Variations
- Maple Breakfast Sausage: Replace brown sugar with 2 tablespoons maple syrup
- Spicy Version: Double red pepper flakes, add 1/4 teaspoon cayenne
- Italian Style: Add 1 teaspoon fennel seeds and 1/2 teaspoon dried basil
- Apple Sausage: Add 1/4 cup finely diced apple and 1/4 teaspoon cinnamon
Storage & Reheating
Fresh Storage:
- Refrigerate up to 3 days in airtight container
- Place wax paper between layers
Freezing:
- Freeze raw patties up to 3 months
- Wrap individually in wax paper
- Store in freezer bag
- Thaw overnight in refrigerator
Reheating:
- Microwave: 30 seconds per patty
- Skillet: 2-3 minutes per side
- Oven: 350°F for 10 minutes
Safety Notes & Tips
- Always cook pork to 160°F
- Wash hands after handling raw meat
- Don’t reuse raw meat containers
- Keep meat refrigerated until use
- Don’t leave cooked patties at room temperature over 2 hours
- Clean all surfaces thoroughly after preparation
Pro Tips:
- Chill mixture if too soft to form
- Test-cook a small patty to check seasoning
- Use cold hands when forming patties
- Don’t press patties while cooking
- Let rest before serving
