Homemade Breakfast Sausage
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Nothing beats homemade! These sausage patties are so so easy to make and they’re also freezer-friendly. Win-win!
Not sure if it’s the New Year, or if it’s the quarantine-lockdown-stay-at-home-order, but I’ve been making A LOT of things from scratch.
Pizza dough. Rosemary bread. Sourdough biscuits. Pasta. English muffins. Hamburger buns. (recipes for the latter all coming soon). I HAVE BEEN MAKING ALL OF IT CONSTANTLY.
Now I can add sausage patties to the list. And believe me when I tell you that it is so hard to beat homemade.
With just a few spices, ground pork and bacon (yes, we need just a little bit of bacon fat here!), these guys are simply perfect. Not to mention, they are completely freezer-friendly, giving you 100% breakfast insurance down the road.
Homemade Breakfast Sausage
Ingredients
- 1 tablespoon chopped fresh sage leaves
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon fennel seeds, crushed
- ½ teaspoon crushed red pepper flakes, optional
- ⅛ teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ pounds ground pork
- 3 slices uncooked bacon, diced
- 2 tablespoons maple syrup, optional
- 1 tablespoon canola oil
Instructions
- SAGE MIXTURE: In a small bowl, combine sage, thyme, fennel seeds, red pepper flakes, nutmeg, 1 1/2 teaspoons salt and 1 teaspoon pepper.
- In a large bowl, combine pork, bacon, maple syrup and SAGE MIXTURE; be careful not to over mix.
- To shape the patties, scoop out 1/4 cup (about 2 ounces) of pork mixture and flatten to create 2 1/2- to 3-inch wide patties, forming about 16 patties.*
- Heat canola oil in a large cast iron skillet over medium heat. Add sausage patties and cook until browned, about 2-3 minutes per side.
Notes
Did you make this recipe?
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I’m an American expat living in France. My husband made homemade biscuits with sausage gravy this morning and it was super tasty-sometimes you need a taste of home. We were talking that the sausage we used was not “breakfast” sausage. They were lovely homemade ones we got from our butcher. I thought that there HAS to be a recipe for American breakfast sausage and I found this one! Looking forward to making this soon.
Just made these for breakfast & they were great! My family has asked for them to be a regular.
These look amazing, we don’t eat pork so I may try with a mix of beef and chicken and leave out the bacon, I guess. Will report back if I try!
We don’t eat pork either but I noticed someone suggested adding an egg “yolk” to help bind the poultry or beef (or both) with the spice mix should we decide to omit these two fatty meats, sounds like a great idea so I plan to give it a try:) Diana
What????? Never thought to even try! Thank you for sharing
Would like to try, but can’t eat sage – what would you recommend in it’s place?
Marjoram will give a similar, but milder flavor. Still very good,
I I believe there is a error in directions. The herbs and spices should be mixed into sausage prior to shaping into patties. Thank you for the lovely recipe.
I believe the herbs and spices (Sage mixture) aer mentioned in the text to be added to the ground pork and bacon along with the maple syrup before forming into patties.
I tend to miss things too, but if you look close the recipe is actually correct. Step one instructs us to combine the spices in a small bowl and labels it “Sage mixture.” Step two instructs us to combine the meat and maple syrup in a larger bowl. Then it instructs us to add the “sage mixture” to the meat mixture.
I can’t wait to try it!! Diana
Looks good. Worthy of a try. I find fresh herbs to be so expensive up here in Canada, especially during the winter months. A lot of it would end up going to waste, as I don’t use it often enough during the week. Are dried herbs recommended? Thanks
if you try dried herbs, just cut the amount in half. That is what I would do.
Keep some in pots on your widow sill. Sage, thyme, parsley all do well in pots
Other commenter said half and I tried that. Too powerful. And I used 2 lbs of pork instead of 1.5. Not sure if it was the (rubbed) sage or the thyme, or both, but upon further google investigation, seems guidance is a third, not 1/2, for those two conversions. I would suggest try using 1/3 of the amount to convert the fresh to dry in this recipe. The 1/2 was really, really strong flavor of the herbs. All that said, I think this is going to turn out great if I get the proper amounts of the dry herbs figured out.
I would definitely go 1/3 on the sage. In my experience, it tends to be much finer and denser than other dried herbs in relation to their fresh counterparts.
make sure to only use ORGANIC canola oil, as most canola oil is Genetically Modified !!! bad!!
i always use the best olive oil, or organic coconut oil…
GMO is not inherently bad, educate yourself
I don’t think coconut oil is particularly good for you either. I also think folks get too bent out of shape over GMOs, but to each their own.
Hi Ella, Which particular olive oil do you use or consider to be the best. We just learned the olive oil we’d been using, the company has been adding other impure oils so we are very very disillusioned right now :((
We would appreciate ANY help you can give:))
Thank you so much, Diana & Mike from Texas:D
Can you omit the maple syrup?
If I were you, because I don’t care for sweets, I would omit it!
No you CANNOT omit it!!!
Belinda, the maple syrup is optional according to the recipe.
If you decide to omit the pure maple syrup, perhaps you could add 1/4 tsp maple syrup EXTRACT instead since the flavor of maple works so well with breakfast foods. But if you’re still not interested perhaps adding
1/8 tsp raw honey will balance the flavors.
Diana
So happy to see this recipe and anxious to make it. Have always loved spicy sausage but it’s hard to find good quality at the grocery store. I’m not crazy about sweets in general. Must I use all of the maple syrup? Thanks!!
These look delicious, but wondering if you could use ground chicken or turkey?
Looks Great… I’ll skip Maple syrup though.
BTW:
The ‘ingredients’ are missing “sage mixture”.
What’s the mixture and quantity
“Sage mixture” is step 1 of the Directions that use the first 6 ingredients.
Thanks Robin !
Mea Culpa
Wow they look amazing, definitely making soon.
can i use ground chicken for this recipe?
This looks fantastic! Is the diced bacon cooked or uncooked when mixed with the sausage?
Can I substitute ground sausage for ground pork?
You’re making sausage patties. Why would you use ground sausage?
I don’t really understand your logic used for this question. If the recipe is for homemade breakfast sausage, why would you want to use sausage to make it? That would pretty much make her recipe useless if you were to use sausage to make sausage. Ground pork is just plain pork ground by itself with no salt spices or seasonings added. When you add your spices and herbs, as per the recipe, this is what transforms the pork into sausage. If your starting with sausage, I’d say just cook that and eat it, lol. Then when that’s all gone, go to the market and buy you some real ground pork, or grind your own, and then follow this recipe to make you some DELICIOUS breakfast sausage.
God question. I was wondering that too.
Recipe indicates uncooked bacon.