Breakfast Sausage Recipe
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My breakfast sausage recipe delivers fresh, homemade breakfast sausage in a matter of minutes. This sausage is rich, savory, and subtly sweet with the perfect balance of fresh herbs and zesty spices. Make this easy recipe in just 20 minutes!
You are going to love this breakfast sausage recipe! Think rich, juicy sausage patties loaded with savory, aromatic, zesty, and sweet flavors. They are bursting with so much flavor, you’d never guess they are so easy to make. All you need is a handful of simple ingredients and less than 30 minutes — no special equipment required!
I have spent some time tinkering with this recipe for homemade breakfast sausage. I finally settled on the winning combination, which is what I am sharing with you today. At first I made it with just pork, but then I found the addition of ground turkey to balance the recipe. I added a touch of natural sweetness with maple syrup and a bold, zesty profile with fresh herbs and spices. Simply irresistible!
Table of Contents
For other sausage recipes, check out my Sausage Stuffed Acorn Squash, Sausage Stuffing with Apples, and Lentil Sausage Soup.
- Ground Pork – Gives the sausage a rich savoriness and provides the right fat content to retain moisture.
- Ground Turkey – Balances and lightens the mixture. If desired, you can use another lean meat like ground chicken.
- Maple Syrup – Adds a touch of earthy, caramel-like sweetness.
- Sage – Gives the sausage a rich, aromatic pungency perfect for complementing the fattiness of the pork.
- Thyme – Offers a touch of woody, peppery, aromatic flavor.
- Salt – Essential for enhancing flavor and helping the sausage ingredients bind together. Be sure to evenly distribute and mix in the salt.
- Black Pepper – Brings a sharp, piney, peppery flavor.
- Garlic Powder – A bit more subtle than fresh garlic, garlic powder has a pungent, almost sweet flavor.
- Fennel Seeds – Deliver a somewhat savory, somewhat sweet flavor with hints of smoke and licorice.
- Red Pepper Flakes – Balance out the recipe with a dash of sweet, smoky heat.
A Roman breakfast
Did you know that breakfast sausage has a fascinating history dating back to ancient times? These flavorful patties of ground meat, herbs, and spices can trace their origins to the Roman Empire. Romans relished a similar dish known as “lucanica,” made from minced meat, pepper, and garum (a fermented fish sauce – think Worcestershire or Asian fish sauces). Fast forward to today, and we still savor the deliciousness of breakfast sausages.
- Combine All Ingredients. Add all of the ingredients to a large bowl and use your hands to thoroughly mix.
- Shape the Patties. Portion the mixture out into 12-16 evenly-sized rounds. Gently flatten and shape into patties with your hands.
- Cook the Sausage. Place a skillet over medium-high heat along with a bit of oil. Add the sausage patties to the pan and cook for about 2-3 minutes per side. You may need to adjust the time depending on the thickness of your patties.
- Cover & Steam. Carefully add a tablespoon of water to the pan. Cover with a lid and continue to cook for another minute to steam the sausage.
- Serve. Dish up your sausage fresh out of the skillet or allow them to cool and store for later use.
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– Choose the right meat. A mix of fatty and lean meats helps the sausage retain moisture. I have tinkered with this recipe over time and found pork and turkey to be a dynamite combo, both for flavor and juiciness.
– Don’t overmix. You want to hit the sweet spot with mixing — not too little and not too much. Make sure that the ingredients are evenly and well blended, then move on to the next step.
– Make uniform patties. The closer in shape and size your patties are, the more evenly they will cook.
– Don’t overcook. This is a surefire way to dry out your sausage. Keep a close eye on the skillet and adjust both the heat level and cooking time as needed.
– Gently Steam. This step gently adds back a little moisture lost in the frying process. For the best results, don’t skip it!
Absolutely! This breakfast sausage recipe makes between 12-16 sausage patties. While this is perfect for feeding a big crowd, it can be a bit much if you are only cooking for a couple of people.
Luckily, this recipe freezes incredibly well. I usually cook about 4 patties immediately and the rest get frozen for convenient future use.
To do this, I simply arrange the extra sausage patties on a parchment paper-lined baking tray and put the entire tray right in the freezer to flash freeze. Once they are partially frozen, they get transferred to a freezer bag and stashed in the freezer for 1-2 months.
Cooked sausage patties can be stored in an airtight container for 3-4 days in the refrigerator or 2-3 months in the freezer.
This breakfast sausage recipe is as versatile as it is delicious. Here are a few tasty options to get you started:
– Enjoy with Savory Egg Clouds, Omelet Muffins, or any of your favorite egg dishes.
– Toss some onto your next breakfast sandwich or Breakfast Burrito.
– Serve with breakfast classics like Griddle Cakes and Sourdough Waffles.
– Sizzle up some sausage and mix the crumbles into your hashbrowns or Cheese Grits.
– Use some in your next batch of Breakfast Stuffed Peppers.
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Breakfast Sausage Recipe
Ingredients
- 1 lb ground pork
- 1 lb ground turkey
- 1/4 cup maple syrup
- 1 tbsp fresh chopped sage leaves
- 1 tbsp fresh chopped thyme
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp ground fennel seed
- 1 tsp garlic powder
- 1/2 tsp red pepper flakes
Instructions
- In a large bowl combine all ingredients and mix by hand until well blended.
- Shape into 12-16 patties.
- Heat skillet over medium high heat and add some oil to pan. Cook sausage patties 2-3 minutes per side depending on thickness. Add a tablespoon of water to the pan and cover. Cook 1 minute more to steam.
- Serve immediately or allow to cool and freeze for future use. (See Note 1)
Video
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Love your recipes Kevin! Ty👍
Thank YOU Rhonda for stopping by and letting me know!
I have got to try this Kevin! We are big breakfast sausage fans at our house, my son Casey especially! I’d love to grab that breakfast sammie in that top photo!
I ate two myself photographing them to get that perfect bite and then I couldn’t just let them go to waste! 🙂 Thanks Mary Ann!
I never thought of making my own sausage mix. What a great idea. I love that you put them on muffins with nothing but a piece of cheese. Austere. I also like how thick they are. I’m going to have some company in a week or so, and I was wondering what to feed them for breakfast. Now I know!
Perfect, glad I could assist. 🙂
I love the idea of mixing turkey with the pork for a somewhat lighter breakfast meat – nothing worse than a heavy breakfast weighing you down all day. Thanks for the fun breakfast recipe!
I agree with you Kevin and one of these is just great! Hope your summer is going well. 🙂
Kevin, I know the texture wouldn’t be the same, but for a healthier version could you suggest how to bake them please
You could bake them on a wire rack lined baking sheet at 400°F for 18 minutes, flipping them half way through Barbara.
Holy moly, Kevin!!! Store bought breakfast sausage (and b.fast sammies) ain’t got NOTHING on you!!! These patties look just INCREDIBLE! Like, I know EXACTLY what I’m making this weekend! Pinning and sharing all over the place. 😉 Cheers, buddy!
What I love about these too is having the balance of them frozen for easy breakfast snaking. A quick pop in the microwave to defrost and fry ’em up! Thanks Cheyanne! 🙂
Hey Kevin. I like making sausage because I know what is and isn’t in it. I get ground pork on sale regularly and I make Italian sausage regularly. I could never find a breakfast sausage recipe that I was happy with, so now I have one. Gary likes the good ole Southern favorite sausage gravy and biscuits. I also make your chorizo sausage often.
Mmmmmm sausage gravy and biscuits! I haven’t made that in a while. Hope you guys are cooling off down there. I think we got your humidity Dorothy! 🙂