This homemade breakfast sausage recipe recreates the savory, slightly sweet flavor of Jimmy Dean sausage with a simple blend of ground pork and pantry spices. It is perfect for anyone who loves the convenience of store-bought sausage but wants to control the ingredients and adjust the heat to their liking. The key is a short resting time that lets the spices meld into the meat, resulting in patties that are juicy, flavorful, and perfect for any breakfast plate.
Ingredients
- 2 lb (900 g) ground pork (80/20 or 85/15)
- 2 tsp (8 g) salt
- 1 tsp (2 g) ground sage
- 1 tsp (2 g) ground black pepper
- 1/2 tsp (1 g) ground thyme
- 1/2 tsp (1 g) ground marjoram
- 1/4 tsp (0.5 g) ground nutmeg
- 1/4 tsp (0.5 g) ground red pepper (cayenne) – adjust to taste
- 1 tbsp (15 ml) maple syrup or brown sugar (optional, for sweetness)
- 1 tbsp (15 ml) cold water
Instructions
- In a small bowl, combine the salt, sage, black pepper, thyme, marjoram, nutmeg, and cayenne. If using maple syrup or brown sugar, add it to the spice mixture.
- Place the ground pork in a large bowl. Sprinkle the spice mixture over the meat, then add the cold water. Using your hands or a spatula, gently mix until the spices are evenly distributed. Avoid overworking the meat, as that can make the sausage tough.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight, to allow the flavors to meld. (This step is important for the best flavor; if you are short on time, you can skip it, but the sausage will be less flavorful.)
- When ready to cook, shape the sausage into 6 to 8 patties, each about 3 inches (7.5 cm) in diameter and 1/2 inch (1.25 cm) thick.
- Heat a large skillet over medium heat. Add the patties in a single layer, being careful not to overcrowd the pan. Cook for 4-5 minutes per side, or until the internal temperature reaches 160°F (71°C), the USDA FSIS safe minimum for ground meat. Use a food thermometer to check.
- Transfer the cooked patties to a plate and let them rest for 2 minutes before serving.
Tips
- Adjust the heat: The cayenne pepper gives the sausage a mild kick. For a spicier version, increase it to 1/2 teaspoon (1 g) or add a pinch of red pepper flakes. For a milder sausage, omit the cayenne entirely.
- Use cold meat: Keep the ground pork cold until you are ready to mix and cook. This helps the fat stay solid, which keeps the patties juicy.
- Don’t overmix: Overworking the meat can make the sausage dense and tough. Mix just until the spices are incorporated.
- Make it ahead: You can form the patties and store them in the refrigerator for up to 2 days before cooking, or freeze them for up to 3 months. Place parchment paper between patties to prevent sticking.
Serving Suggestions
Serve these sausage patties with classic breakfast sides like scrambled eggs, pancakes, or biscuits and gravy. They also make a great addition to breakfast sandwiches, breakfast burritos, or alongside a hearty hash. For a Southern-style meal, serve with grits and a side of toast.
Variations
- Maple Sausage: Increase the maple syrup to 1 tablespoon (15 ml) and add 1/2 teaspoon (2.5 ml) maple extract for a stronger maple flavor.
- Hot Sausage: Add 1/2 teaspoon (1 g) of crushed red pepper flakes and increase the cayenne to 1/2 teaspoon (1 g) for a spicier patty.
- Sage Sausage: Double the ground sage to 2 teaspoons (4 g) for a more pronounced sage flavor, common in many breakfast sausages.
- Turkey Sausage: Substitute ground turkey for ground pork. Note that turkey is leaner, so the patties may be slightly less juicy. Add 1 tablespoon (15 ml) of olive oil to the mix to compensate.
Storage and Reheating
Store cooked sausage patties in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a skillet over medium heat for 2-3 minutes per side, or microwave on a plate covered with a damp paper towel for 30-60 seconds. For longer storage, freeze cooked patties in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat from frozen in a skillet over medium-low heat until heated through.
Frequently Asked Questions
Can I use ground beef instead of pork? Yes, ground beef with a higher fat content (like 80/20) will work well. The flavor will be different, but it will still be delicious. Cook to the same safe internal temperature of 160°F (71°C).
Why is my sausage dry? Overcooking is the most common cause. Cook the patties just until they reach 160°F (71°C) and no longer. Using a meat with a higher fat content (like 80/20) also helps keep them moist.
Can I make this without the resting time? Yes, you can cook immediately, but the flavor will be less developed. The resting time allows the spices to hydrate and infuse into the meat. Even 30 minutes in the fridge makes a difference.
How do I know when the sausage is done? The best way is to use a food thermometer. Insert it into the side of a patty, and it should read 160°F (71°C). The patties should also be browned on the outside and no longer pink in the center.
Can I freeze the raw patties? Absolutely. Form the patties, place them on a baking sheet lined with parchment paper, and freeze until solid. Then transfer to a freezer bag. They will keep for up to 3 months. Cook from frozen, adding a few minutes to the cooking time.
What can I use instead of maple syrup? You can use brown sugar, honey, or even a pinch of sugar. Each will add a slightly different sweetness. Brown sugar will give a deeper, molasses-like flavor, while honey adds a floral note.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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