This copycat recipe recreates the mild, slightly sweet, and herb-forward flavor of Jones Dairy Farm breakfast sausage, a beloved American classic. By combining ground pork with a precise blend of sage, thyme, and a touch of maple syrup, you get patties that are juicy, tender, and perfect for a hearty breakfast. It’s a simple, reliable recipe that lets you control the ingredients and enjoy that familiar taste any morning.
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) dried marjoram
- 1/2 tsp (2 g) salt
- 1/2 tsp (1 g) black pepper
- 1/4 tsp (0.5 g) ground nutmeg
- 1/4 tsp (0.5 g) ground ginger
- 1 tbsp (15 ml) maple syrup (or 1 tsp brown sugar)
- 1 tbsp (15 ml) cold water
Instructions
- In a large bowl, combine the ground pork, sage, thyme, marjoram, salt, black pepper, nutmeg, ginger, maple syrup, and cold water. Use your hands or a fork to mix until just combined; do not overwork the meat, or the patties will be tough.
- Shape the mixture into 8 equal patties, about 3 inches (7.5 cm) in diameter and 1/2 inch (1.25 cm) thick. Press gently to form, making a slight indentation in the center to help them cook evenly.
- Heat a large skillet over medium heat. Add the patties in a single layer (cook in batches if needed). Cook for 4–5 minutes per side, until golden brown and cooked through. The internal temperature must reach 160°F (71°C), the USDA FSIS safe minimum for ground meat. Check with an instant-read thermometer.
- Transfer the cooked patties to a plate and let rest for 2 minutes before serving.
Tips
- Don’t overmix: Overworking the pork releases too much protein, making the sausage dense and rubbery. Mix just until the seasonings are evenly distributed.
- Chill for easier shaping: If the mixture feels too soft, refrigerate it for 15–20 minutes before forming patties. This helps them hold their shape during cooking.
- Adjust the sweetness: Jones sausage is mildly sweet. If you prefer a more savory sausage, reduce the maple syrup to 1/2 tbsp (7 ml) or omit it entirely. For a spicier version, add 1/4 tsp (0.5 g) of red pepper flakes.
- Use fresh herbs if you have them: Substitute 1 tbsp (3 g) fresh sage and 1 tsp (2 g) fresh thyme for the dried herbs. Add them at the same time, but note that fresh herbs are less concentrated, so you may need slightly more to taste.
Serving Suggestions
Serve these sausage patties alongside scrambled eggs, pancakes, or French toast for a classic breakfast plate. They also make a great addition to breakfast sandwiches on biscuits or English muffins, or crumbled into a breakfast burrito with eggs and cheese. For a hearty brunch, pair them with roasted potatoes and a fruit salad.
Variations
- Maple-Sage Sausage: Increase the maple syrup to 2 tbsp (30 ml) and add an extra 1/2 tsp (1 g) of dried sage for a more pronounced maple-sage flavor.
- Spicy Breakfast Sausage: Add 1/2 tsp (1 g) of cayenne pepper and 1/4 tsp (0.5 g) of crushed red pepper flakes to the spice mix.
- Pork and Turkey Blend: Use 1/2 lb (225 g) ground pork and 1/2 lb (225 g) ground turkey. The patties will be leaner; add 1 tbsp (15 ml) olive oil to the skillet to prevent sticking.
- Breakfast Sausage Links: Instead of patties, roll the mixture into 12 small logs (about 2 inches / 5 cm long) and cook as directed, turning frequently to brown all sides.
Storage and Reheating
Store cooked sausage patties in an airtight container in the refrigerator for up to 4 days. To freeze, place uncooked patties between layers of parchment paper in a freezer-safe bag or container; they will keep for up to 3 months. Thaw overnight in the refrigerator before cooking. To reheat cooked patties, microwave on high for 30–45 seconds or warm in a skillet over medium heat for 2–3 minutes per side, until heated through to 165°F (74°C).
Frequently Asked Questions
Can I use ground turkey instead of pork? Yes, ground turkey works, but it is leaner, so the patties may be drier. Add 1 tbsp (15 ml) of olive oil or a tablespoon of grated butter to the mixture to keep them moist.
What if I don’t have maple syrup? Substitute 1 tsp (5 g) of brown sugar or honey. The flavor will be slightly different but still sweet and complementary to the herbs.
Can I make the patties ahead of time? Absolutely. Form the patties and store them in the refrigerator for up to 24 hours before cooking. You can also freeze them uncooked as described above.
Why do my patties fall apart? This usually happens if the mixture is too wet or if you flip them too early. Make sure the patties are well-formed and let them cook undisturbed for the first 4–5 minutes. If they still crumble, add 1–2 tbsp (15–30 g) of breadcrumbs to the mixture.
Can I bake these instead of frying? Yes, bake at 375°F (190°C) for 15–18 minutes, flipping halfway, until they reach 160°F (71°C). They won’t be as browned, but they’ll still be delicious.
Is Jones sausage gluten-free? This homemade version is gluten-free as written, but always check the labels on your spices and maple syrup to ensure they are certified gluten-free if that’s a concern.
Related
- Frozen Mini Hot Dogs: Easy Recipe & Reheating Tips
- Garlic Knots from Pizza Dough: Easy Recipe
- Mediterranean Whipped Feta Dip: Easy 10-Minute Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).