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Making your own Homemade Breakfast Sausage is surprisingly simple and packs a punch of flavor using just a handful of ingredients. It only takes a few minutes of active time and no special kitchen tools, making it perfect for a weekend breakfast or brunch that feels special yet homemade.
I first made this on a quiet Sunday morning, and now it’s a staple whenever we want that cozy diner-style breakfast at home. My family loves the balance of savory herbs and just a hint of sweetness from the optional brown sugar.
Ingredients
- One and a half pounds ground pork: look for fresh and ideally with about fifteen percent fat for juicy patties
- Four cloves garlic, minced: fresh garlic brings essential pungency and depth
- One tablespoon packed light brown sugar (optional): adds a subtle sweetness that mimics classic breakfast sausage flavors
- One tablespoon finely chopped fresh sage: fresh herbs brighten and lift the sausage, and sage is traditional and aromatic
- One tablespoon finely chopped fresh thyme: thyme adds earthy notes that balance the sausage well
- One and a half teaspoons kosher salt: essential for seasoning and flavor enhancement
- One teaspoon black pepper, freshly ground: best for sharpness
- Half teaspoon crushed red pepper flakes: gives a mild heat to keep the flavor lively
- Half teaspoon poultry seasoning: a warm blend of spices that support a homey breakfast taste
- Half teaspoon smoked paprika: adds gentle smoky warmth, look for a Spanish variety if possible for best depth
Step-by-Step Instructions
- Spoon the Ingredients into a Bowl:
- Place all the ingredients including ground pork, garlic, herbs, spices, and salt into a large mixing bowl. This is where flavor mingles with the meat to make magic.
- Mix and Marinate the Sausage:
- Combine everything thoroughly with your hands or a sturdy spoon until evenly distributed. Cover with plastic wrap and refrigerate for at least one hour. Overnight is best if you can plan ahead because the flavors meld beautifully with time.
- Form the Sausage Patties:
- Divide the mixture into twelve equal portions and gently shape each into a patty about three inches across. Take care not to pack too tightly so they stay tender.
- Cook the Patties to Perfection:
- Heat a large skillet over medium heat. Place the patties carefully and let cook about four to five minutes on each side until a deep golden brown crust forms and the internal temperature reaches 165 degrees Fahrenheit for food safety. Serve hot right away.
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Sage is my favorite herb here. It gives the sausage its unmistakable breakfast character and a comforting earthiness that never fails to remind me of cozy weekend mornings. This recipe always brings back memories of slow family breakfasts where everyone lingers a little longer around the table.
Storage Tips
Store any uncooked sausage patties in an airtight container or wrapped tightly in plastic wrap in the fridge for up to two days. For longer storage place the patties on a parchment-lined tray and freeze until solid then transfer to freezer bags. They will keep well for up to three months frozen. Thaw in the fridge overnight before cooking.
Ingredient Substitutions
Ground pork can be swapped for ground chicken or turkey but keep in mind these are leaner and may need additional fat like a tablespoon of olive oil per pound. Fresh sage and thyme can be substituted with dried but reduce amounts to about one third since dried herbs have more concentrated flavor. If you skip the brown sugar you could add a touch of maple syrup right after cooking for that traditional sweetness.
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Serving Suggestions
This breakfast sausage pairs beautifully with scrambled or fried eggs and buttery toasted English muffins. It also shines alongside roasted potatoes or nestled in a breakfast casserole. Fancy it up by serving with sautéed apples or a dollop of your favorite mustard or ketchup.
Frequently Asked Questions
- → What kind of meat is best for this dish?
Ground pork with about 15% fat content works well, ensuring juicy and flavorful patties.
- → Can I use dried herbs instead of fresh?
You can substitute dried herbs but use about one-third the amount, as dried herbs are more concentrated.
- → How long should the mixture rest before cooking?
Chilling the mixture for at least one hour enhances the flavors, though overnight resting gives the best results.
- → Is brown sugar necessary in the seasoning?
Brown sugar adds a subtle sweetness reminiscent of classic breakfast links but can be omitted for a savory profile.
- → What’s the best way to cook the patties?
Cook over medium heat in a skillet, browning each side for 4-5 minutes until the center reaches 165°F.
- → Can these patties be frozen for later use?
Yes, forming and freezing the patties before cooking is convenient and preserves freshness.