When I want a hearty breakfast but don’t have store-bought sausage, I make this simple homemade breakfast sausage. I combine ground pork (or another ground meat), salt, brown sugar, fennel, sage, thyme and a few seasonings, form the mixture into patties, and cook them in a skillet. The result is a flavorful, protein-packed breakfast that’s easy to customize and freezes well for busy mornings.
Making sausage at home is easier than you think and gives you complete control over flavor and ingredients. This recipe works with traditional ground pork or with ground turkey, chicken, beef, or venison if you prefer a different protein. You can keep the seasoning mild or crank up the heat with extra red pepper flakes. It’s perfect served with eggs and toast, used to make gravy for biscuits, or turned into breakfast sandwiches. I like to make a double batch and freeze extras so weekday mornings are effortless.
Table of Contents
- Sommer’s Recipe Highlights
- Key Ingredients and Tips
- How to Make
- Expert Tips
- Serving Suggestions
- Storing and Reheating
- Frequently Asked Questions
- More Breakfast Recipes
Sommer’s Recipe Highlights
Pick Your Protein – This recipe is shown with ground pork, which mimics classic breakfast sausage, but you can use turkey, chicken, beef, or venison. Choose the meat you prefer.
30 Minutes or Less – Prep and cook time are short: about 10 minutes to prepare and 10 minutes to cook, so these patties come together fast.
Make and Freeze – One batch yields roughly 6–8 patties. I often make several batches, portion them, and freeze extras for quick breakfasts later in the week.
Key Ingredients and Tips
- Ground pork – Higher fat content makes juicier, more flavorful patties; 80/20 is a good middle ground. Substitute other ground meats if desired.
- Light brown sugar – A small amount balances savory aromatics without overpowering the meat; use light rather than dark brown for a milder sweetness.
- Aromatics – Dried fennel seeds, ground sage, and dried thyme provide the classic breakfast sausage flavor.
- Seasonings – Simple additions like garlic powder, onion powder, salt, black pepper and a pinch of crushed red pepper flakes round out the flavor.
How to Make
The recipe card below includes exact ingredient amounts, step-by-step instructions and storage tips for easy reference.
Mix the Seasonings – Combine brown sugar, salt, pepper, fennel seeds, sage, thyme, garlic powder, onion powder and crushed red pepper in a large bowl so the blend is evenly distributed.
Mix in the Pork – Add the ground meat to the bowl and use your hands to gently combine the seasoning into the meat. Work just enough to distribute the spices while keeping the mixture light.
Prepare the Patties – Gently compress the mixture in the bowl and divide it into 6–8 equal portions. Roll each portion into a ball, then flatten into a patty about 3/4 inch thick so it browns without drying out.
Cook the Patties – Heat a skillet over medium. A well-seasoned cast-iron skillet often needs no added oil; for stainless steel, add a teaspoon of oil. Add patties and press lightly to ensure contact for a good sear. Cook 3–4 minutes per side until golden brown and no longer pink inside.
Expert Tips
Mix and shape the patties by hand to avoid overworking the meat, which can make them tough. Aim for eight patties about 3/4 inch thick so they brown evenly and stay juicy. Once they’re in the hot pan, avoid moving them until it’s time to flip to preserve the crust.
Serving Suggestions
These patties pair well with almost any classic breakfast: eggs cooked your favorite way, hash browns, biscuits and gravy, breakfast casseroles, or in an egg-and-cheese sandwich. They also work broken up for sausage gravy or folded into savory breakfast bakes.
- Over easy eggs
- Vegetarian quiche or frittata alongside the patties
- Hash brown potatoes or skillet potatoes
- Buttermilk biscuits and gravy
Storing and Reheating
Store cooked patties in an airtight container in the refrigerator for 3–5 days. To freeze, cool completely, place in freezer bags, and store up to 3 months. Thaw overnight in the refrigerator before reheating. For best texture, reheat in a skillet a few minutes per side; the microwave works in a pinch—wrap patties in a slightly damp paper towel and heat at 50% power in short intervals.
Frequently Asked Questions
Dry sausage usually results from lean meat or overcooking. Use a higher-fat ground meat for juicier patties and avoid cooking at too-high a temperature. If patties are already dry, a short, covered microwave burst wrapped in a slightly damp paper towel can help rehydrate them.
Don’t overwork the meat when combining seasonings. Form patties gently but firmly—think small hamburger patties. No binder is necessary if the meat is handled correctly.
Increase the crushed red pepper from 1/4 teaspoon up to 1/2–1 teaspoon depending on how much heat you want.
If you enjoy this recipe, share it with friends who love easy, make-ahead breakfasts.
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Breakfast Sausage Recipe
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Ingredients
- 1 pound ground pork higher fat % = more flavor and softer texture
- 4 teaspoons light brown sugar packed (optional)
- 2 teaspoons salt
- 1 teaspoon ground pepper
- 1 teaspoon fennel seeds
- 1 teaspoon ground sage or rubbed sage
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes
Instructions
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In a large bowl, combine brown sugar, salt, pepper, fennel seeds, sage, thyme, garlic powder, onion powder and crushed red pepper. Mix well.
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Add the ground pork and gently mix with your hands until the seasoning is evenly distributed. Break the meat into small pieces to keep it light, not compacted.
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Level the mixture and divide into 6–8 equal portions. I prefer eight smaller patties.
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Shape each portion into a patty about ¾ inch thick.
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Heat a large skillet over medium. If not using nonstick, add a small drizzle of oil.
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Cook the patties 3–5 minutes per side, pressing gently for good contact but not flattening them. Serve warm.
Notes
Reheat in a skillet a few minutes per side to preserve a browned exterior. Alternatively, microwave wrapped in a slightly damp paper towel in short bursts at reduced power.