Breakfast sausage patties are a savory, high-protein breakfast staple made from ground pork and a blend of warm spices like sage, thyme, and black pepper. They’re quick to cook in a skillet and deliver a satisfying, hearty flavor that pairs perfectly with eggs and toast. This recipe shows you exactly what goes into homemade patties, so you can control the fat and salt while still getting that classic diner taste.
Ingredients
- 1 lb (450 g) ground pork (80/20 or 85/15)
- 1 tsp (2 g) dried sage
- 1 tsp (2 g) dried thyme
- 1/2 tsp (1 g) garlic powder
- 1/2 tsp (1 g) onion powder
- 1/4 tsp (0.5 g) cayenne pepper (optional for heat)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) black pepper
- 1 tbsp (15 ml) maple syrup or brown sugar (optional, for sweetness)
- 1 tbsp (15 ml) cold water
Instructions
- In a large bowl, combine the ground pork, sage, thyme, garlic powder, onion powder, cayenne (if using), salt, black pepper, and maple syrup or brown sugar (if using). Add the cold water.
- Mix gently with your hands or a fork until just combined. Do not overmix, or the patties will be tough.
- Divide the mixture into 8 equal portions (about 2 oz / 55 g each). Shape each into a patty about 1/2-inch (1.25 cm) thick. For even cooking, make a slight indentation in the center of each patty with your thumb.
- Heat a large skillet over medium heat. Add the patties in a single layer (work in batches if needed). Cook for 4–5 minutes per side, until browned and cooked through. The safe minimum internal temperature for ground pork is 160°F (71°C) per USDA FSIS, so check with a food thermometer in the thickest part of a patty.
- Transfer the cooked patties to a plate and let them rest for 2 minutes before serving. The internal temperature will rise slightly during rest.
Tips
- Don’t overmix: Overworking the meat makes patties dense and rubbery. Mix just until the spices are evenly distributed.
- Use a thermometer: Visual cues like browning don’t guarantee doneness. Always check that the center reaches 160°F (71°C).
- Make ahead: Form the patties, separate with parchment paper, and refrigerate for up to 1 day before cooking. You can also freeze uncooked patties for up to 3 months.
- Substitutions: Use ground turkey or chicken for a leaner patty, but add 1–2 teaspoons of olive oil to the pan to prevent sticking. For a gluten-free version, this recipe is naturally gluten-free as written.
Serving Suggestions
Serve the patties hot alongside scrambled eggs, home fries, or pancakes. They also make a great breakfast sandwich on an English muffin with a slice of cheddar. For a lighter meal, crumble them over a breakfast salad or wrap them in a tortilla with scrambled eggs and salsa.
Variations
- Sweet Maple: Increase the maple syrup to 2 tablespoons (30 ml) and add a pinch of cinnamon for a sweeter, brunch-style patty.
- Spicy Cajun: Replace the sage and thyme with 1 teaspoon of Cajun seasoning and add 1/4 teaspoon of smoked paprika.
- Herby Fresh: Use 1 tablespoon of fresh chopped sage and 1 teaspoon of fresh thyme instead of dried. Add them at the end of mixing to preserve their brightness.
- Pork and Apple: Finely grate 1/4 cup (about 60 g) of apple and squeeze out excess juice, then mix into the pork for a sweet, moist patty.
Storage and Reheating
Refrigerate cooked patties in an airtight container for up to 4 days. To freeze, place cooked patties in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months. Reheat in a skillet over medium heat for 2–3 minutes per side, or in the microwave on high for 30–60 seconds. For best texture, reheat in a toaster oven at 350°F (175°C) for 5–7 minutes.
Frequently Asked Questions
Can I use ground turkey or chicken instead of pork? Yes, but leaner meats can dry out. Add 1–2 teaspoons of olive oil or a tablespoon of grated onion to the mixture to keep them moist. The cooking time stays the same, and the safe internal temperature for ground poultry is 165°F (74°C).
Why do my patties fall apart in the pan? This usually happens when the mixture is too wet or the patties are too thin. Make sure to press them firmly and keep them about 1/2-inch thick. Chilling the formed patties for 15 minutes before cooking also helps them hold together.
Can I make these without any sugar? Absolutely. The maple syrup or brown sugar is optional and mainly adds a hint of sweetness. You can omit it entirely for a more savory, traditional sausage flavor.
How do I know when the patties are done without a thermometer? While a thermometer is the most reliable method, you can also cut into the thickest patty to check that it’s no longer pink in the center and the juices run clear. However, this is less accurate, so a thermometer is strongly recommended.
Can I cook these in the oven instead of a skillet? Yes. Arrange the patties on a baking sheet lined with parchment paper and bake at 375°F (190°C) for 15–18 minutes, flipping halfway, until they reach 160°F (71°C). This is great for making a large batch.
What’s the best way to get a nice crust on the patties? Use a cast-iron skillet and make sure it’s hot before adding the patties. Don’t move them for the first 3–4 minutes, and let them brown deeply before flipping. A little oil or butter in the pan also helps.
Related
- Frozen Garlic Knots: Make-Ahead Recipe
- Fried Cheese Quesadilla: Crispy, Gooey & Easy
- Garlic Knots and Cheese Dip: Easy Pull-Apart Recipe
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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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