Homemade Sausage Patties
The Stock Pot: Homemade Breakfast Sausage Patties
With freshly ground pork readily available just about everywhere, making your own from-scratch sausage patties is a cinch. Really! You’ve made hamburgers, right? Of course you have! You’ve mixed up some meatloaf before, too? Great! Then, you’re already ahead of the game. It’s the same principle with these sausage patties. You start with some ground pork, a drizzling of maple syrup and olive oil, massage in a bevy of spices and then you’re ready to roll. Fry them up and you’ll have a side of pork love for your eggs, pancakes or waffles. Or put the McMuffin to shame with your homemade version.
Move over Jimmy Dean! We’ll take our breakfast sausages without all those additives and preservatives, thank you very much. But, these come with a warning. Once you do these scratch, you never go back.
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon ground thyme
- ½ teaspoon crushed fennel seeds
- 3 teaspoons rubbed sage
- 1 teaspoon kosher salt
- ½ teaspoon crushed red pepper flakes
- pinch cloves
- grating of fresh nutmeg
- 1 pound ground pork
- 1 tablespoon maple syrup
- 2 teaspoons extra-virgin olive oil, plus 1 tablespoon extra for frying
- In a small bowl, whisk together the garlic powder, onion powder, thyme, fennel, sage, salt, red pepper flakes, cloves and nutmeg.
- Place the pork in another bowl; drizzle over the syrup and 2 teaspoons of olive oil. Add the spices to the pork and mix to combine. Rinse your hands (having wet hands makes shaping the patties easier) and form the meat into patties, about 2-1/2 inches round.
- In a nonstick skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the patties and cook until the patties are completely cooked through and golden brown, about 4 to 5 minutes per side. Drain the patties on paper towels and serve.
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It's really about us, my husband, Adam, and me (Cheryl), and mostly it's about the food. 
Gonna give this one a shot. Moved back home to Australia after living in the States for over a decade…. let it be said we miss breakfast sausage something shocking.
The seasonings in this recipe are spot on – a word of caution though, they spit and spatter grease from one end of your stove to the other while cooking. I suggest cooking them outside if your grill has a burner attached.
To Dana: I use ground turkey breast instead of pork almost exclusively and like Cheryl & Adam suggested, a tiny bit of extra oil to keep it moist is perfect.
Looks great! This is very similar to the recipe I use, but with my German heritage I also add paprika.
Is it possible to replace the pork with turkey? Turkey sausage is so expensive and this would do well for my son and I.
Absolutely, Dana. But you might want to add a little more olive oil in the mix to help keep the leaner meat moist.
Oh my goodness, my hubby would be all over that! What a truly and honestly mouthwatering pic, and recipe is fantastic too! GOT to try this soon!!! wishing you both great weekend!
never mind the fact that store-bought breakfast sausage are simply LOADED with sodium – this looks like a much healthier version
My word, this speaks to me on so many levels. Mind if I draw attention to the backup singer in the photo for just a moment—the crisped glory of the hash browned potatoes? Sigh. My Mom used to make homemade McMuffins, but these have upped the ante. Thank you for the inspiration!
Once you go scratch, you never go back – love it! And, I’m a huge fan of making your own breakfast sausage patties. The cost to quality ratio just can’t be beat.