Homemade breakfast sausage patties are easy to make. You can double the recipe and freeze some breakfast sausage patties for next time. This homemade breakfast sausage recipe is a recipe every brunch lover needs.
This post is sponsored by Thermapen.
From one breakfast lover to another, one of the most important recipes to have in your breakfast recipe repertoire just might be a breakfast sausage recipe.
I’m a firm believer that all breakfast lovers need a homemade breakfast sausage patty recipe up their sleeve
I can eat chia seed puddings and other no cook cold breakfasts all week long. But when the weekend rolls around and I’m craving a comforting brunch, breakfast sausage patties always come to the rescue.
If you’ve never made homemade breakfast sausages before, you might wonder if it’s worth the effort, especially if you can buy a pack easily at the store. Well…
This recipe for breakfast sausage patties recipe is quick and simple to make
YES, it is totally worth the effort. Once I started making my own breakfast sausage patties, I haven’t bought another pack of breakfast sausages. Once you try this recipe, it’s my wish you’ll be the same.
Making homemade breakfast sausage patties is incredibly easy. You can make it in one bowl, and if you get yourself a nice big sturdy cookie scoop, you’ll be making wholesale breakfast sausage patties in no time.
Using a cookie scoop is a quick way to shape your homemade breakfast sausage patties
Some recipes will suggest you roll out the sausage meat and cut the patties out using a cookie cutter or the rim of a cup. I always skip that step because I am a bit icky about getting raw meat all over my counter and kitchen utensils.
Once you have mixed the sausage meat, you can start forming the breakfast sausage patties right away with the scoop. The scoop will give you an even portion size, and then, drop it on a tray and just slightly flatten it with your palms. (Using a cookie scoop also has a side benefit of not having to wipe down your counter!)
You cook these sausage patties just on any frying pan or skillet. Lightly oil the pan, then drop the sausage patties on. Generally speaking, when the patties are brown on one side, flip and cook the other side until brown.
Check that the middle is cooked through. Well, what does that mean you might ask? And how? Before I had an instant read thermometer, I would break a sausage patty apart to check. Or I would often overcook the sausage patties just to make sure they were done.
An instant thermometer gives you a fail safe way of making sure your pork sausage patties are perfectly cooked
These days, and the most reliable way to cook a perfect sausage patties is to use an instant read meat thermometer to check the cooking temperature. I love my SuperFast Thermapen 4 for this.
See those huge numbers on the Thermapen? It’s the best. When the sausages are frying, I love those big bold numbers. The backlit display isn’t on in the photo, but there is one, and it will automatically turn on if you are cooking in dim lighting too, so the temperature is always easy to read.
With the Thermapen, it takes only 3 seconds to take an accurate reading, making it probably one of the fastest instant read thermometers on the market.
It also has a motion-sensing sleep mode, so it automatically turns on when you pick it up (and off when you set it down). This feature is great when you are in the middle of cooking, and you want to just be able to pick up the thermometer and insert it in to check the temperature, without having to fidget to turn a thermometer on and wait for it to start working.
All that being said, don’t worry, I’ll still give you some tips for cooking this pork sausage patties recipe without an instant read thermometer if you don’t have one.
You can make this breakfast sausage recipe ahead of time and freeze the patties for when you need them
If you are going to make this recipe, you should also know that you can very easily freeze these breakfast sausage patties! Your future self will thank you if you double the recipe, cook half, and freeze half for later.
To freeze these breakfast sausage patties, I usually set each patty on a parchment paper on a cutting board or tray. I pop the entire tray in the freezer for about 10 minutes for the meat to settle.
Then, I layer the patties on top of one another, leaving the parchment paper between each layer. Bag up the sausages in a freezer bag, and allow the sausage patties to finish freezing while stacked.
The parchment paper will keep the sausage patties from sticking to one another. If you want, you can then take out one breakfast sausage patty at a time to make individual servings. Or, you can defrost the entire bag of stacked sausage patties overnight in the refrigerator to and cook them all at once.
Make this recipe ahead of time if you want because you can cook these breakfast sausage patties directly from frozen
You can cook these homemade breakfast sausage patties from frozen too. If I plan on cooking them from frozen, I tend to shape the sausage patties a bit thinner. I’m more confident that the middle of the sausage patty will cook through that way, before the outsides get burnt.
If you plan on cooking these from frozen though, I highly recommend using a meat thermometer. It’s been a life changing piece of equipment so I never have to worry about undercooked meat (or overcooked meat if I overcompensate).
Use this homemade sausage in these breakfast recipes:
Lastly, this is a great recipe for sausage meat. You can also use the sausage meat in these other delicious recipes:
Homemade Breakfast Sausage Patties
Print RecipeIngredients
- 2.2 pounds ground pork
- 2 tablespoons maple syrup
- 1 1/2 teaspoons sea salt
- 1 teaspoon coarse ground black pepper
- 1 teaspoon garlic granules
- 3/4 teaspoon dried thyme
- 1/2 teaspoon dried sage
Instructions
Make the sausage meat
- In a large bowl, mix everything together. The best way is to use your hands and really mix it all together. You can also use your stand mixer with the paddle attachment.
Shape the sausage patties
- There are a few different ways you can do this. I like to use a large cookie scoop / ice cream scoop. I lightly pack the meat into the scoop, release the scoop, then flatten it with my palm. Alternatively, you can just divide the meat into 12 rough balls, and shape each ball into a sausage patty. Lastly, you can also roll out the meat between parchment paper, then cut the sausages with a round cookie cutter / lip of a cup.
- Make 12 equal sized sausage patties. I make them about 1-inch thick if I am going to cook them straight away, but you can make according to your preference.
- If you are going to freeze half the batch, make the ones you are going to freeze no thicker than 1/2-inch, if you plan on cooking from frozen. Otherwise, you will need to defrost the sausage patties before cooking.
Cook the sausage patties
- Heat some oil in a non-stick skillet over medium-high heat. Add the patties (you might need to do it in batches) and cook the first side for about 3-4 minutes, or until browned. Flip then cook the other side until browned and the sausage is cooked through.The most reliable way to to check if a sausage patty is cooked through is to use an instant read thermometer. The internal temperature of each sausage patty should be 160°F / 71°C.
- If you are cooking from frozen, follow the same instructions, but you will need to slightly increase the cooking time. If the sausages are browned but not cooked through, turn the heat down and finish cooking.
FatCatAnna says
March 5, 2019 at 7:13 pm3 thanks for this easy recipe. I made up the patties for my freezer and can’t wait to try them out for a dry up this weekend. The only thing I tweaked with your recipe was adding some extra spices (ground fennel seed, Mrs. Dash Chipotle Pepper, ). I foundcwih the additional ingredients that mixture was dryband soloshed in some red wine. I used about 1/4 for each patty, placing balls on saran paper laid out on cookie sheet, placed another sheet on top and flattened with a potato masher to get uniform thickness. Flipped them over onto another cookie sheet, did the same thing … froze them .. stacked them. Easy peasey. Will post a picture on my Instagram account with you tagged in them.
Mrs. B says
February 17, 2019 at 8:02 pmVery easy and tastes fantastic! I substituted Lakanto Maple syrup to cut the sugar content. I also let the flavors meld for a couple of hours in the refrigerator before cooking. This is definitely a winner!
Tina Jui says
February 17, 2019 at 11:03 pmHi – thanks for sharing that substitute! Glad you enjoyed the recipe!