Homemade Breakfast Sausage

Homemade Breakfast Sausage - Nothing beats homemade! These sausage patties are so so easy to make and they're also freezer-friendly. Win-win!

Nothing beats homemade! These sausage patties are so so easy to make and they’re also freezer-friendly. Win-win!

Homemade Breakfast Sausage - 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.

Homemade Breakfast Sausage - Nothing beats homemade! These sausage patties are so so easy to make and they're also freezer-friendly. Win-win!

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 - Nothing beats homemade! These sausage patties are so so easy to make and they're also freezer-friendly. Win-win!

Homemade Breakfast Sausage

Nothing beats homemade! These sausage patties are so so easy to make and they’re also freezer-friendly. Win-win!

20 minutes10 minutes

Ingredients:

  • 1 tablespoon chopped fresh sage leaves
  • 2 teaspoons chopped fresh thyme leaves
  • 1 teaspoon fennel seeds, crushed
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 1/8 teaspoon ground nutmeg
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 pounds ground pork
  • 3 slices (uncooked) bacon, diced
  • 2 tablespoons maple syrup, optional
  • 1 tablespoon canola oil

Directions:

  1. SAGE MIXTURE: In a small bowl, combine sage, thyme, fennel seeds, red pepper flakes, nutmeg, 1 1/2 teaspoons salt and 1 teaspoon pepper.
  2. In a large bowl, combine pork, bacon, maple syrup and SAGE MIXTURE; be careful not to over mix.
  3. 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.*
  4. Heat canola oil in a large skillet over medium heat. Add sausage patties and cook until browned, about 2-3 minutes per side.

Notes:

*TO FREEZE: Uncooked sausage patties can be frozen between sheets of parchment paper for up to 1 month. Cook over medium low heat, turning often, until browned and cooked through, about 10 minutes. DO NOT THAW.

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