Homemade Breakfast Sausage Patties
Making your own flavor-filled Homemade Breakfast Sausage Patties is easy. All you need is ground pork and a few common spices and seasonings.
My family often has breakfast for dinner – usually on busy nights when we have one or more activities going on. On these nights, we’ll have waffles, pancakes, or French toast (which I usually make ahead of time), fruit of some sort, and breakfast meat of some sort.
On the most recent breakfast-for-dinner night, I was all out of breakfast meat options. I did, however, have ground pork. So I decided to quickly mix up some breakfast sausage and made Homemade Breakfast Sausage Patties.
How to Make Homemade Breakfast Sausage Patties
To make these flavorful sausage patties, you’ll start by making the sausage mixture. Add the ground pork, brown sugar, salt, garlic, paprika, sage, pepper, thyme, red pepper flakes, and nutmeg to a large bowl. Gently mix everything together until the spices are well-distributed. Be careful to avoid overmixing, as it can cause the sausage to be tough.
Divide the meat into twelve 2-ounce portions (or eight 3-ounce portions for bigger sausage patties). Use a kitchen scale for accuracy. Use a hamburger patty press or another flat-bottomed object to press the portions into patties. Refrigerate the patties until you’re ready to cook them (or cook them right away).
When you’re ready to cook, heat a large skillet over medium-high heat. Add the oil, then enough sausage patties to cover the bottom of the skillet, with some space between the patties. Don’t overcrowd the skillet. The number of patties you can cook at once will depend on the size of your skillet and how big your sausage patties are.
Cook the sausage patties until they’re well-browned on the bottom (about 5-6 minutes), then flip the patties. Make sure to reduce the heat if, at any point, the patties are browning too quickly. Cook until the patties are well-browned on the second side, 3-4 more minutes.
Make-Ahead Tip 💡
Cook up a batch of these Homemade Breakfast Sausage Patties and keep them on hand in the freezer. Reheat one (or more than one as needed) to make quick-and-easy breakfast sandwiches as needed.
Homemade Breakfast Sausage Patties Ingredients
- Ground pork – Ground pork is budget-friendly and the perfect base for making sausage.
- Brown sugar – This amount of brown sugar will not make your sausage taste sweet, but it will help it develop a nice crust that browns very well.
- Kosher salt – Or you can use MSG-Salt to enhance the savory flavors in the sausage.
- Garlic – I used fresh garlic here, but you could also substitute ¼ teaspoon garlic powder.
- Paprika – I recommend skipping smoked paprika this time and opting for sweet or hot paprika instead.
- Ground sage – Or you might see it called rubbed sage. Find it in the spice aisle.
- Freshly ground black pepper
- Dried thyme
- Red pepper flakes – The red pepper flakes won’t make your sausage too spicy; there’s just enough to give it a faint kick.
- Freshly grated nutmeg – I highly recommend always using whole nutmeg and grating it just before adding it to your recipe with a microplane. You’ll be shocked at how much more flavorful whole nutmeg is compared to pre-ground nutmeg.
Want more savory breakfast recipes?
Homemade Breakfast Sausage Patties Nutrition Notes
The nutrition information in the recipe below is for one small sausage patty if you use the recipe to make 12 2-ounce patties. If you choose to make larger (fewer) patties, the nutrition information will vary accordingly.
This recipe is gluten-free and dairy-free as written.
Equipment
Ingredients
Instructions
- Add 1 ½ pounds ground pork, 1 Tablespoon brown sugar, 1 ½ teaspoons kosher salt, 2 cloves minced garlic, 1 teaspoon paprika, ½ teaspoon dried ground sage, ½ teaspoon freshly ground black pepper, ¼ teaspoon dried thyme, ¼ teaspoon red pepper flakes, and ¼ teaspoon freshly grated nutmeg to a large bowl. Use your hands or a large spoon to gently mix the ingredients together until evenly distributed. Don't overmix.
- Divide the meat into twelve 2-ounce portions for small patties, or, if you want larger patties to make breakfast sandwiches, into eight 3-ounce portions (use a kitchen scale for accuracy). Use a burger patty press (or any flat-bottomed object) to press the portions into patties. Refrigerate the patties until ready to cook.
- Heat a large skillet over medium-high heat. Add 1 teaspoon canola oil and enough sausage patties to cover the skillet, with space between them (don't crowd the skillet – the number of patties you cook at a time will depend on the size of your skillet and your sausage patties, but plan on cooking the sausage in at least 2 batches).
- Cook the sausage until the bottoms are well-browned, about 5 minutes. Flip the sausage and cook until the second side is well-browned, about 3-4 more minutes (reduce the heat if needed if the sausage is browning too quickly. Repeat this step with any remaining sausage patties.
- Serve the sausage hot, or use it to make a homemade breakfast sandwich with egg and/or cheese. Refrigerate any leftovers in an airtight container for up to 4 days. Reheat in the microwave.
Nutrition Information
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