This post may contain affiliate links.
Breakfast sausage made from scratch is juicy, savory, and perfectly seasoned with fresh sage, thyme, and a touch of brown sugar, and it beats the store-bought kind every time. I started making these patties for weekend breakfasts and now the kids will not touch the frozen ones. They are the star of our overnight breakfast casserole.
The secret to the best breakfast sausage is letting the seasoned pork rest in the fridge so the herbs and spices really infuse the meat.
Breakfast Sausage Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 10 minutes
- ⏳ Total Time: About 1 hour 20 minutes (with chilling)
- 🍽️ Serving: 12 patties
- ⚡ Calories: 160kcal
- 🌶️ Flavor Profile: Savory, juicy, and herby with sage, thyme, and a hint of sweetness
- ✋ Difficulty: Easy, simpler than our cheddar spinach quiche
Quick Answer
To make homemade breakfast sausage, combine ground pork with minced garlic, brown sugar, fresh sage and thyme, salt, pepper, red pepper flakes, poultry seasoning, and smoked paprika. Mix until combined, then cover and chill for at least an hour so the flavors meld. Portion the sausage into 12 patties and brown them in a skillet over medium heat for four to five minutes per side until they reach 165 degrees.
Jump to:
Why This Recipe Works
Click to see the technique science
- Fresh herbs make the flavor. Fresh sage and thyme give these patties that classic, savory breakfast sausage flavor you cannot get from dried alone.
- A touch of brown sugar. Just a little brown sugar balances the savory spices and helps the patties caramelize as they brown.
- Chill before cooking. Resting the seasoned pork in the fridge lets the herbs and spices fully infuse the meat for deeper flavor.
- You control the ingredients. Homemade means no preservatives or fillers, and you can adjust the salt, sugar, and spice to your taste.
- Smoked paprika adds depth. A little smoked paprika gives the sausage a subtle smoky note like the breakfast links you love.
- Brown for the best texture. Cooking the patties in a hot skillet gives them a savory, caramelized crust and juicy center.
Why You’ll Love This Recipe
- It is juicy, savory, and so much better than any store-bought sausage.
- It uses simple ingredients with no preservatives or mystery fillers.
- It is perfect for weekend breakfasts and our overnight breakfast casserole.
Key Ingredients
Here is what makes this breakfast sausage so juicy and flavorful. See the recipe card for exact amounts.
- Ground pork: The classic base for breakfast sausage; a little fat keeps the patties juicy and tender.
- Fresh sage and thyme: These herbs give the sausage its signature savory, breakfast-y flavor.
- Brown sugar: Just a touch balances the savory spices and helps the patties caramelize.
- Garlic and poultry seasoning: Build a deep, savory flavor base in every bite.
- Smoked paprika and red pepper flakes: Add subtle smokiness and a gentle warmth to the patties.
See recipe card for exact quantities.
Variations and Substitutions
Here are a few easy ways to make this breakfast sausage your own.
- Make it leaner: Swap in ground turkey or ground chicken, adding a splash of oil to keep it moist.
- Add maple: Stir in a tablespoon of maple syrup for a sweet maple breakfast sausage.
- Make it spicy: Add extra red pepper flakes or a pinch of cayenne for hot breakfast sausage.
- Use dried herbs: If fresh are not available, use a third of the amount in dried sage and thyme.
- Crumble it: Brown it loose instead of in patties for our breakfast casserole or gravy.
How to Make Breakfast Sausage
- Add the ground pork, garlic, brown sugar, sage, thyme, salt, pepper, red pepper flakes, poultry seasoning, and paprika to a large bowl.
- Mix until just combined, then cover and chill for at least one hour, or overnight for the best flavor.
- Portion the sausage into 12 equal pieces and form them into patties.
- Brown the patties in a skillet over medium heat for four to five minutes per side until they reach 165 degrees.
Recipe Tips & Tricks
- Do not overmix the pork, or the patties can turn out dense and tough.
- Chill the mixture for at least an hour so the herbs and spices fully infuse the meat.
- Use a cookie scoop to portion the sausage evenly so all the patties cook at the same rate.
- Make a small test patty and fry it first to check the seasoning, then adjust to taste.
- Do not press the patties while they cook, which squeezes out the juices.
- Cook to 165 degrees in the center so the pork is safely done and still juicy.
- Freeze raw or cooked patties for an easy breakfast any day of the week.
Serving Ideas and Suggestions
Homemade breakfast sausage is the perfect savory anchor for any breakfast plate. Serve the patties with eggs, biscuits, and a drizzle of jam, or tuck them into a breakfast sandwich.
They are wonderful next to our blueberry croissant French toast or a stack of gingerbread waffles for a weekend brunch spread.
Crumble the sausage into our overnight breakfast casserole, scramble it into eggs, or serve it alongside our baked oats for a hearty, balanced breakfast.
Breakfast Sausage FAQs
Yes, and it is even better made ahead. Mix the seasoned pork and chill it overnight so the flavors fully develop, then form and cook the patties in the morning. You can also cook them ahead and reheat throughout the week.
Absolutely. Freeze the raw patties between sheets of parchment in an airtight bag for up to three months, or freeze cooked patties for a quick breakfast. Thaw in the fridge overnight before cooking or reheating.
Yes. Ground turkey or chicken makes a leaner breakfast sausage, though it will be less juicy. Add a tablespoon of olive oil to the mixture to help keep the patties moist and tender.
Chilling lets the fresh herbs, garlic, and spices infuse the pork for deeper, more developed flavor. It also firms up the mixture, which makes it easier to form neat, even patties that hold together while cooking.
Breakfast sausage is fully cooked when it reaches an internal temperature of 165 degrees in the center. The patties should be browned on both sides with no pink remaining. An instant-read thermometer is the most reliable way to check.
Serve the patties with eggs and toast, build a breakfast sandwich, or crumble the sausage into casseroles, gravy, stuffing, and scrambles. It is a versatile base for all kinds of savory breakfast dishes.
Build a full brunch with our overnight breakfast casserole next.
Round out brunch with our crispy homemade corned beef hash on the side.
Brown a little of this sausage and fold it into our classic stuffing for a heartier side.
Tuck a patty of this sausage into a buttered homemade English muffin.
Homemade Breakfast Sausage
Ingredients
- 1 ½ pounds ground pork
- 4 cloves garlic minced
- 2 tablespoons light brown sugar packed
- 1 ½ tablespoons finely chopped fresh sage
- 1 ½ tablespoons finely chopped fresh thyme
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon poultry seasoning
- ½ 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.1 ½ pounds ground pork, 4 cloves garlic, 2 tablespoons light brown sugar, 1 ½ tablespoons finely chopped fresh sage, 1 ½ tablespoons finely chopped fresh thyme, 1 ½ teaspoons kosher salt, 1 teaspoon black pepper, ½ teaspoon crushed red pepper flakes, ½ teaspoon poultry seasoning, ½ teaspoon smoked paprika
- Portion the sausage into 12 equal pieces and form into patties.
- Place a large skillet over medium heat. Brown the sausage on each side for about 4-5 minutes until an internal temperature reaches 165°F. Serve immediately.
Video
Notes
- Make sure your sausage is cooked through until the internal temperature reaches 165 degrees F.
- This recipe can be doubled.
- This can be frozen, see above on how to do that.
- If you want to use ground herbs you can, just use 1 & 1/4 teaspoons of ground in place of the fresh.
- This can be used in other dishes, see above on how to do that.
- Swap out your spices if you want to flavor this differently.
- Make sure to not add oil to your pan for this recipe, there is enough fat in the pork that it will not stick.
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
