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This homemade breakfast sausage patty recipe transforms ordinary mornings into something special with just a handful of fresh ingredients and spices. After years of disappointment with store-bought options, I created this recipe that delivers restaurant-quality breakfast sausage with a perfect balance of herbs and spice.
I originally developed this recipe when my oldest son declared he only wanted to eat "the round sausages" from our local diner. After several test batches, this version has become our Sunday morning tradition, always disappearing faster than I can cook them.
Ingredients
- Ground pork shoulder: Creates the juiciest patties with the perfect fat ratio for flavor
- Fresh sage: Delivers that classic breakfast sausage flavor you cannot achieve with dried herbs
- Fresh thyme: Adds subtle earthiness that balances the richness of the pork
- Garlic cloves: Provide aromatic depth without overpowering
- Crushed red pepper flakes: Control the heat level perfectly
- Ground paprika: Adds subtle smokiness and beautiful color
- Ground nutmeg: Brings warmth and that indefinable breakfast sausage quality
- Light brown sugar: Balances all flavors and helps with caramelization
- Coarse salt: Enhances all the flavors while seasoning the meat properly
- Black pepper: Provides essential background spice
- Cooking oil: Prevents sticking and helps develop a beautiful crust
Step-by-Step Instructions
- Prepare the Meat:
- If using pork shoulder instead of pre-ground pork, cut the meat into one-inch chunks and place in the freezer for 15 to 20 minutes. This firms up the meat making it easier to grind while keeping the fat from melting during grinding. Skip this step if using store-bought ground pork.
- Grind the Pork:
- For those using pork shoulder, run the chilled meat chunks through a meat grinder with a medium dye attachment. The medium grind creates the perfect texture for breakfast sausage patties. Keep everything cold during this process for the best texture. Those using pre-ground pork can move directly to the next step.
- Mix the Seasonings:
- Place the ground pork in a large mixing bowl and add all herbs, spices, and seasonings. Using clean hands, gently mix everything together until thoroughly combined but avoid overworking the meat which can make patties tough. The mixture should look evenly speckled with herbs and spices.
- Taste Test:
- Heat a small amount of oil in a skillet over medium heat. Pinch off a small amount of the sausage mixture about the size of a quarter and flatten it. Cook thoroughly on both sides until no pink remains. Taste and adjust seasonings as needed, adding more salt, pepper, or red pepper flakes according to your preference.
- Form the Patties:
- Divide the seasoned meat mixture into equal portions and shape into patties approximately two and a half to three inches in diameter and about half an inch thick. Press a slight dimple in the center of each patty with your thumb to prevent them from puffing up during cooking.
- Cook the Sausage Patties:
- Heat a tablespoon of oil in a large skillet over medium heat. When the oil shimmers, add the patties without overcrowding the pan. Cook for three to four minutes per side until deeply golden brown and cooked through to an internal temperature of 160°F. The patties should have a beautiful crust while remaining juicy inside.
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Fresh sage is truly the secret ingredient that makes these patties special. My grandmother always kept a sage plant by her kitchen window, and the smell of fresh sage immediately transports me back to her farmhouse kitchen where she would make sausage from pork they raised themselves. While dried sage works in a pinch, the flavor complexity from fresh herbs is worth seeking out.
Freezing and Storage
These homemade breakfast sausage patties keep wonderfully in the refrigerator for up to 4 days in an airtight container. For longer storage, place uncooked patties on a parchment-lined baking sheet and freeze until solid, about 2 hours. Transfer frozen patties to a freezer bag or container and store for up to 3 months. When ready to use, thaw overnight in the refrigerator or cook directly from frozen, adding a few extra minutes to the cooking time.
Herb Variations
While sage and thyme create the classic breakfast sausage flavor, this recipe welcomes variations. For an Italian-inspired version, substitute fresh rosemary for the thyme and add a teaspoon of fennel seeds. For a sweeter profile perfect with pancakes, increase the brown sugar to a tablespoon and add a quarter teaspoon of cinnamon. Maple enthusiasts can replace the brown sugar with pure maple syrup for a distinctly New England flavor profile.
Serving Suggestions
These sausage patties shine as the centerpiece of any breakfast plate. Serve alongside fluffy scrambled eggs and toast for a classic diner-style breakfast. For a special brunch, use them as the protein in eggs Benedict instead of Canadian bacon. They also make excellent breakfast sandwiches tucked into English muffins with a fried egg and slice of cheese. For a lower-carb option, serve with roasted sweet potatoes and sautéed greens.
The Importance of Fat Content
The success of homemade sausage largely depends on having the right fat-to-meat ratio. Pork shoulder naturally contains about 20-30% fat, making it ideal for juicy, flavorful sausage patties. If using store-bought ground pork, look for packages labeled as 80/20 (meaning 80% lean meat, 20% fat). Using meat that is too lean will result in dry, crumbly patties that lack flavor. Remember that fat carries flavor and provides the juicy texture that makes these breakfast sausages irresistible.
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Frequently Asked Questions
- → Can I use a different type of meat for these breakfast sausage patties?
Yes, you can substitute ground turkey or chicken for a leaner option, though the result will be slightly less juicy. For best results with poultry, add 1-2 tablespoons of olive oil to the mixture to maintain moisture. You could also use a blend of pork and beef if desired.
- → How do I store leftover breakfast sausage patties?
Cooked patties can be refrigerated in an airtight container for up to 4 days. For longer storage, freeze the cooked patties by placing them on a baking sheet until solid, then transfer to a freezer bag or container. They'll keep for up to 3 months. Reheat from frozen in a microwave or skillet.
- → Can I make these sausage patties ahead of time?
Absolutely! You can mix the seasoned meat and form patties up to 24 hours in advance, keeping them covered in the refrigerator. For even more convenience, freeze the raw patties separated by parchment paper, then cook directly from frozen, adding 1-2 minutes to the cooking time per side.
- → What can I serve with these breakfast sausage patties?
These patties pair wonderfully with scrambled eggs, fried eggs, breakfast potatoes, pancakes, waffles, or biscuits and gravy. They also make excellent breakfast sandwiches on English muffins or biscuits with a slice of cheese and a fried egg.
- → How can I tell when the sausage patties are fully cooked?
The patties should be browned on both sides and reach an internal temperature of 160°F (71°C) when measured with a meat thermometer. If you don't have a thermometer, cut into the thickest part of a patty - the meat should be completely opaque with no pink remaining.
- → Can I adjust the spice level of these breakfast sausages?
Yes, the heat level is easily customizable. For a milder sausage, reduce or omit the crushed red pepper flakes. For a spicier version, increase the red pepper flakes or add a pinch of cayenne. The test fry step is perfect for adjusting seasonings to your taste before cooking the entire batch.