Easy Homemade Breakfast Sausage (Print version)
Juicy homemade breakfast sausage patties made with ground pork, sage, maple, and simple pantry spices.
# Ingredients:
For the sausage patties
01 -
1 lb (450 g) ground pork, preferably 80 to 85 percent lean
02 -
1 tablespoon pure maple syrup
03 -
1 tablespoon minced fresh sage, or 1 teaspoon dried rubbed sage
04 -
1 1/4 teaspoons kosher salt
05 -
1/2 teaspoon black pepper
06 -
1/2 teaspoon garlic powder
07 -
1/2 teaspoon onion powder
08 -
1/4 teaspoon dried thyme
09 -
1/4 teaspoon fennel seeds, lightly crushed
10 -
1/8 teaspoon ground nutmeg
11 -
1/8 teaspoon cayenne pepper, optional
12 -
1 tablespoon cold water
For cooking
13 -
1 tablespoon neutral oil, such as avocado or canola oil
# Instructions:
01 -
Add the ground pork, maple syrup, sage, salt, pepper, garlic powder, onion powder, thyme, fennel, nutmeg, cayenne, and cold water to a large bowl. Mix gently with your hands just until combined.
02 -
Let the mixture rest for 10 minutes at room temperature while you heat the skillet. This helps the seasoning spread through the pork.
03 -
Divide the mixture into 8 equal portions. Shape each one into a 3-inch patty, pressing the center slightly thinner than the edges.
04 -
Heat the oil in a large skillet over medium heat. Add the patties in a single layer and cook for 3-4 minutes, until the bottoms are browned.
05 -
Flip the patties and cook for another 3-4 minutes, until browned on the second side and the centers reach 160°F.
06 -
Transfer the patties to a plate and rest for 2 minutes before serving. Cook remaining patties in batches if needed, wiping the pan between batches if dark bits collect.
# Good to know:
01 -
Makes 8 small patties, about 2 patties per serving.
02 -
For loose breakfast sausage, cook the mixture in a skillet and break it into crumbles.
03 -
Uncooked patties can be frozen for up to 3 months.