Homemade Breakfast Sausage

Three breakfast sausage patties on a white plate with a fried egg

5 from 2

Homemade Breakfast Sausage

With the classic savory-but-sweet flavor, this Homemade Breakfast Sausage makes the most irresistible breakfast sausage patties. Enjoy with pancakes and eggs or add to a breakfast sandwich. With just a few minutes of hands-on time, you'll never buy store-bought patties again!

Prep Time10

Cook Time10

Marinate Time1

Total Time1 20

Course: Breakfast

Cuisine: American

Keyword: best breakfast sausage, breakfast sausage patties, homemade breakfast sausage

Servings: patties

Ingredients

1 & 1/2 pounds ground pork (not seasoned Italian sausage)
4 cloves garlic , minced
2 tablespoons light brown sugar , packed
1 & 1/2 tablespoons finely chopped fresh sage
1 & 1/2 tablespoons finely chopped fresh thyme
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon poultry seasoning
1/2 teaspoon smoked paprika

Instructions

Place the ground pork, garlic, brown sugar, sage, thyme, salt, pepper, pepper flakes, poultry seasoning, and paprika in a large bowl. Mix until combined. Cover with plastic wrap and place in the fridge for at least one hour (overnight is best if you have the time.)
Portion the sausage into 12 equal pieces and form into patties.
Place a large nonstick skillet over medium heat. Brown the sausage for about 4 to 5 minutes per side or until an internal temperature reaches 165°F.
Serve immediately and enjoy as desired with pancakes, eggs, or as a breakfast sandwich.

Notes

Air Fryer. You can make this breakfast sausage in the air fryer instead, if preferred. Follow the same directions as above, then just cook in the air fryer. I found that 10 minutes at 350F was perfect but you may need to adjust and add a few minutes depending on your air fryer, since just like ovens, they all run differently.

Crumbled Sausage. Instead of forming the mixture into patties, just brown and crumble the sausage in a large skillet and cook until no pink remains.

Dry herbs instead of fresh. If you'd prefer to use dried herbs instead of fresh, use 1 & 1/4 teaspoons of dried to 1 & 1/2 tablespoons of fresh herbs.

Variations. This recipe is very versatile. Make them spicy, sweeter, add bacon, experiment with other spices. For ideas and variations, please refer to the article.

Nutrition