Easy Breakfast Sausage Patties
I make these easy breakfast sausage patties because they’re exactly the kind of morning comfort food that feels special without a lot of fuss—smoky, lightly sweet, nicely spiced, and crisp on the outside while tender inside. They come together with simple pantry spices and ground pork (or turkey if you prefer), and they freeze and reheat like a dream, which makes weekday breakfasts and brunches so much less chaotic.
My husband insists they’re the reason our weekend mornings smell like a diner. He’ll stand at the counter with a mug of coffee while I flip a dozen little patties on the griddle, and the kids know the exact sound that means breakfast: the soft sizzle and the first golden edges. We call them “pancake’s best friend” and use them on everything from egg sandwiches to platefuls with maple syrup and roasted potatoes. Over time they’ve become our go-to for sleepover breakfasts and hurried school mornings because they deliver that homemade, slow-cooked flavor without the time sink.
Why You’ll Love This Easy Breakfast Sausage Patties
– They’re fast to mix and form, and cook in just a few minutes per side, so you can feed a family without waking the whole neighborhood.
– Balanced seasoning: a touch of brown sugar or maple, black pepper, and sage or thyme gives classic breakfast sausage flavor but remains adaptable.
– Make-ahead and freezer-friendly—cook a big batch and pull patties straight from the freezer for a quick sandwich or plate in minutes.
– Crisps up beautifully in a skillet or on a griddle for that caramelized edge everyone loves, while staying moist inside thanks to the right fat-to-meat ratio.
Behind the Recipe
This is one of those recipes that rewards small, deliberate choices: don’t overwork the meat, season thoughtfully, and chill the patties briefly before cooking so they hold together and brown evenly. I’ve learned to trust simplicity—focusing on texture (fat content and quick sear) and proportion (a whisper of sweetness, a note of herb, salt to lift it all). Frequent slip-ups: using too-lean meat, which yields dry, crumbly patties, or packing the patties too tight so they become dense. Also, resting shaped patties 10–20 minutes in the fridge makes a surprisingly big difference in keeping a nice round shape while cooking.
Shopping Tips
– Protein: Look for ground pork labeled 80/20 for moist, flavorful patties; ground turkey can be used but choose a fattier blend or add a tablespoon of oil per pound.
– Spices: Freshly ground black pepper and dried sage or thyme are the backbone—buy small jars if you don’t use them often so the flavor stays bright.
– Fats & Oils: Use neutral oil (canola, vegetable) for frying; if you like a touch of extra flavor, finish in butter for a golden edge.
– Eggs: If you plan to bind or make breakfast sandwiches, buy fresh eggs—they’re great for testing doneness and adding to sandwiches.
– Budget Swaps: For a budget-friendly option, use a pork-beef blend or buy ground pork in larger packages and portion/ freeze what you don’t use.
Prep Ahead Ideas
– Mix the ground meat with spices and shape the patties the day before; keep them on a plate covered with plastic or in a shallow container in the fridge so they’re ready to cook.
– Portion patties on a baking sheet and freeze until firm, then transfer to a labeled freezer bag—this prevents sticking and speeds up weekday mornings.
– You can fully cook a batch, cool completely, and freeze cooked patties for quick reheating in the microwave or oven; reheat in a skillet to revive crispiness.
– Pre-measure your spice mix into a small jar or bag so you can just dump it in and mix when you have a few spare minutes.
Time-Saving Tricks
– Make a double batch when you have time and freeze half—reheating is easy and you’ll save loads of future time.
– Use a ring mold or a measuring cup pressed into a clean work surface to shape uniformly sized patties quickly.
– Cook on a preheated cast-iron skillet or griddle so you can sear multiple patties at once without crowding.
– Keep a small bowl of cold water nearby to wet your hands when shaping; it prevents sticking and speeds up the process.
Common Mistakes
– Using meat that’s too lean: I learned the hard way—lean turkey or pork makes dry, crumbly patties. Aim for around 20% fat or add a tablespoon of oil per pound.
– Overmixing: work the meat just until combined; too much handling makes the texture dense. If the mix becomes tacky, let it rest in the fridge briefly.
– Skipping the chill: shaped patties are easier to flip and hold together better after a short rest in the fridge—don’t skip this step if you can help it.
– Too-high heat: burning the exterior before the interior cooks is common. Medium-high heat gives a nice crust without overcooking the center.
– Under-seasoning: sausage needs more seasoning than you might expect; taste a tiny pan-seared test piece and adjust before shaping the whole batch.
What to Serve It With
– Classic breakfast spread: scrambled or fried eggs, buttery biscuits, and maple syrup.
– Sandwiches: English muffin or toast, a fried egg, cheese, and one or two sausage patties.
– Brunch bowls: roasted potatoes, wilted greens, and a sausage patty sliced over the top.
– Sheet-pan meals: pair patties with roasted sweet potatoes and apples for an easy family dinner.
Tips & Mistakes
If you want a crisp exterior, don’t overcrowd the pan—leave a little space so each patty gets direct contact with the hot surface. If a patty falls apart while cooking, gather the pieces into a loose patty and press gently; next time, chill longer and avoid overworking the meat.
Storage Tips
Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works. Cooked patties will keep 3–4 days in the fridge; raw patties are best used within 1–2 days or frozen for up to 3 months. For freezer storage, freeze on a sheet until firm, then transfer to a labeled bag to avoid freezer burn.
Variations and Substitutions
– Turkey or chicken: use 85/15 or add a tablespoon of oil per pound; lower fat will change texture slightly.
– Sweeteners: swap brown sugar for maple syrup for a more pronounced maple flavor.
– Spices: swap sage for poultry seasoning or add a pinch of smoked paprika for a deeper, smokier note.
– Make them spicy: add crushed red pepper flakes or cayenne to taste. If you’re aiming for classic breakfast sausage, keep the seasoning gentle—too many assertive flavors can overwhelm eggs and pancakes.
Frequently Asked Questions
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Easy Breakfast Sausage Patties
Ingredients
Main Ingredients
- 1 lb ground pork Use fresh ground pork for better flavor.
- 0.5 cup bread crumbs
- 1 tbsp maple syrup Adds a nice sweetness.
- 1 tbsp dried sage For a classic flavor.
- 1 tbsp salt Adjust according to taste.
- 0.5 tsp black pepper Freshly ground for best results.
- 0.5 tsp garlic powder Enhances the flavor profile.
- 0.5 tsp onion powder
Instructions
Preparation Steps
- In a large bowl, combine the ground pork with all the spices and bread crumbs. Mix thoroughly until well combined.
- Shape the mixture into round patties, about 1 inch thick. You should get about 8 patties.
- Heat a skillet over medium heat and add a little oil. Cook the patties for about 5 minutes per side, or until they are nicely browned and cooked through.
- Once cooked, let them rest for a couple of minutes before serving. Enjoy your delicious homemade breakfast sausage patties!