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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So good! I doubled the sage mixture and syrup except the fennel.
I’ve made biscuits and gravy for years, store bought sausage never has enough flavor so I have always had to add season and i was curious about the fennel and to my amazement it feels like the ingredient I have been missing all these years! Love this recipe!
Can you freeze cooked patties and how long do they last for?
Also, how long are these good in the fridge for?
This sounds fantastic and just what I’m looking for! Thank you so much!
Hey, could you please tell me the nutrition information please? I would love to try these!
I’ve been making these for months now as my kids love them. I live in Europe and a good ol’ American breakfast sausage is hard to come by here if they exist at all. I just made 3 batches of this today so thank you for this amazing recipe!
This made sausage that was under seasoned for me and mostly tasted of fennel. But I think there’s potential. Next time I would double the seasonings (except fennel) and would be more generous with the salt and pepper. I did use the maple syrup and would use it again! I love the idea of being able to make breakfast sausage from scratch and skip all the added stuff you get with store bought sausage.
My picky son said these were outstanding! The combination of fresh herbs is what does it. Make A LOT and freeze them – it’s convenient and they will go fast! I was going to halve the recipe but decided to make as is and am I glad I did! Otherwise they would all have gone in one meal haha! And you know what – when I cooked them and then cooked hash browns right after them in the same pan – you wouldn’t believe how delicious their drippings made the potatoes!! I think I will add these seasonings to hash browns/potatoes O’Brien from now on! Thanks Damn Delicious!
I would like to make this exact recipe, but I have decided to sub out every ingredient. Can you guarantee it will turn out great?
LOL! A Great Comment!!
Wondering why you emphasized “do not defrost” in the freezing instructions. This recipe sounds wonderful and I would like to freeze batches in bulk to use for recipes other than patties. Is it ok to freeze, defrost and sauté or cook to add to other recipes?
Hi there! I think she recommends adding them to the pan frozen so they don’t fall apart and they’ll be easier to cook? So if you were to incorporate the patties into a different dish that doesn’t require them to retain the patty shape, you could thaw however many patties you need then. I hope this helps!
ha, see below. forgot to a
We made sausage gravy with this recipe. Literally the best sausage I have ever had, this will always be our go to recipe for sausage. The maple syrup in it – perfection.
Second time to make,+ smoked paprika, nutmeg, marjoram, omitted bacon, fennel, maple, + extra oil to keep from drying out
So good !
Had high expectations and your recipe didn’t disappoint.. delish..Will make this again and again and again. Thank you!
We don’t eat pork so I’m wondering if I can make this with beef…would I need to change anything?
Yes, you will have to substitute the beef for the pork.
We don’t eat pork either, I use ground turkey. It’s a lighter meat much like pork. Works great!
Priceless!!!!!
Seriously, mixing the spices into ground beef will create an overly tough (chewy?) product
I would try ground turkey
I would like to use ground turkey and make breakfast low-fat sausage how can I do this . Thanks
. Sandy
You can try it as written, just substitute turkey for the pork. The addition of bacon will help keep it moist. If you want to skip the bacon, I would add a bit of high quality broth to the mixture.
I did not have access to fresh herbs. I use dried. The recipe still works! Yum! BTW, this recipe also works with ground turkey.
Oh perfect! Thanks!!
Amazing recipe. I use 1 pound of ground sausage instead of 1.5 pounds, but I don’t decrease the amounts of the other ingredients. I love this recipe with the sweet syrup and savory herbs.
OUTSTANDING! I’ve been making this once or twice a year ( make enough to freeze). EVERYONE loves this sausage; nothing compares.
I used mince chicken instead of pork, and added a few panko breadcrumbs. I also made them bigger for a morning sausage sandwich. A winner in our house. Thank you for the great sausage recipe!