Breakfast Sausage Recipe

I absolutely love this recipe because it takes me back to those cozy weekend mornings when the kitchen is filled with the comforting aroma of herbs and spices mingling beautifully with the hint of maple sweetness. Plus, making these homemade breakfast sausages lets me savor the perfect balance of flavors tailored just the way I like it, without any of the preservatives!

There is profound satisfaction that comes from making a breakfast sausage at home. And it is uncomplicated to do.

I adore the mix of ground pork, dried sage, and thyme that forms the base of my breakfast sausage. Their savory flavors are enhanced by the use of garlic and onion powder.

For this blend, I sometimes add a hint of maple syrup. When doing so, I cut back on the amount of crushed red pepper flakes that I might otherwise use to provide some heat.

Ingredients

Ground Pork:
High in protein; provides a delicious, satisfying foundation.

Sage:
Aromatic and earthy; infuses warmth and depth.

Black Pepper:
Spicy and sharp; augments taste intricacy.

Rosemary:
Scented plant; imparts fragrance resembling pine.

Maple Syrup:
Optional; adds a gentle sweetness.

Ingredient Quantities

• 1 pound ground pork
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon crushed red pepper flakes (optional for heat)
• 1 tablespoon maple syrup (optional for sweetness)

Instructions

1. In a sizable mixing basin, blend the minced pork with the salt, ground black pepper, dried sage, dried thyme, and dried rosemary.

2. In the bowl, add the powders of garlic and onion and the crushed red pepper flakes. Mix well to ensure even distribution of the spices.

3. If you would like, you can add the maple syrup to the pork mixture for a hint of sweetness; blend well.

4. When all the ingredients are well mixed, form them into small patties, about 2 to 3 inches in diameter.

5. Put a big frying pan on medium heat and let it warm up for one or two minutes.

6. The sausage patties should be added to the skillet in a single layer while ensuring that the pan does not become too crowded.

7. Fry the patties for approximately 4 to 5 minutes on every side, or until they’re browned and cooked through. They should have an internal temperature of at least 160°F (71°C).

8. After cooking, take the patties from the skillet and place them on a plate lined with paper towels to absorb any excess grease.

9. If you have any remaining patties, perform the cooking process with them, adjusting the heat as necessary so that the patties do not burn.

10. Serve the breakfast sausages piping hot, alongside your preferred breakfast accompaniments, such as toast or eggs, and revel in the savory goodness of this most excellent morning meal.

Equipment Needed

1. Large mixing bowl
2. Measuring spoons
3. Mixing spoon or spatula
4. Skillet or frying pan
5. Stove or cooktop
6. Meat thermometer
7. Plate
8. Paper towels

FAQ

• Q: Can I use ground turkey instead of pork?Q: Can a turkey breakfast sausage be made by using ground turkey in place of ground pork?
• Q: Can I make these sausages ahead of time?A: Yes, you can make the sausage mixture ahead of time. It will hold well in the refrigerator for up to 24 hours before you need to cook it.
• Q: How should I cook the sausage patties?A: The sausage patties can be fully cooked by placing them in a skillet and cooking over medium heat for about 4-5 minutes per side.
• Q: Can I freeze the sausage patties?Q: Can you freeze uncooked tuna patties? If so, how?

  A: Yes, you can freeze uncooked tuna patties. First, place them on a baking sheet and freeze them individually. Then, put the frozen patties in a freezer-safe bag or container for long-term storage.

• Q: Is the maple syrup necessary in the recipe?Q: Is maple syrup necessary in making the recipe?

  A: No, the maple syrup is optional and only adds a touch of sweetness. You can omit it if you prefer a more savory sausage.

• Q: How can I adjust the spiciness of the sausage?A: For a spicier dish, add more crushed red pepper flakes. For a less spicy dish, scale back the red pepper flakes or leave them out entirely.
• Q: Can I add other herbs to this sausage recipe?Certainly, you can try other herbs like marjoram or fennel seeds to choose the flavor you want.

Substitutions and Variations

Substitute with ground chicken or turkey for a leaner option.
If you can’t find dried sage, substitute with dried marjoram or a poultry seasoning blend.
Thyme, dried: Use fresh thyme instead (1 1/2 teaspoons) or substitute with dried oregano.
Rosemary that has been dried: Employ fresh rosemary (3/4 teaspoon, chopped) or eliminate if not wanted.
Use honey or brown sugar to replace the flavor of maple syrup.

Pro Tips

1. Chill the pork before mixing: Keeping the ground pork cold as you mix the spices helps maintain the texture and prevents the fat from melting, which keeps the patties juicy when cooked.

2. Adjust seasoning to taste: Before forming all the patties, cook a small test patty to taste the seasoning. Adjust the salt, pepper, and spices according to your preference before making the entire batch.

3. Use a non-stick skillet or lightly greased cast iron pan: This will prevent the patties from sticking and help achieve a nice crust on the outside while keeping the interior moist.

4. Flatten patties evenly: Ensure that the patties are of even thickness for uniform cooking. Press them gently so they are about a half-inch thick, which helps them cook through without ending up dry.

5. Rest before serving: Allow the cooked patties to rest for a few minutes after removing them from the skillet. This resting period redistributes the juices within the patties, enhancing their flavor and ensuring they remain juicy when served.