Damn Delicious

Homemade Breakfast Sausage

Homemade Breakfast Sausage - Nothing beats homemade! These sausage patties are so so easy to make and they're also freezer-friendly. Win-win!

Nothing beats homemade! These sausage patties are so so easy to make and they’re also freezer-friendly. Win-win!

Homemade Breakfast Sausage - Nothing beats homemade! These sausage patties are so so easy to make and they're also freezer-friendly. Win-win!

Not sure if it’s the New Year, or if it’s the quarantine-lockdown-stay-at-home-order, but I’ve been making A LOT of things from scratch.

Pizza dough. Rosemary bread. Sourdough biscuits. Pasta. English muffins. Hamburger buns. (recipes for the latter all coming soon). I HAVE BEEN MAKING ALL OF IT CONSTANTLY.

Homemade Breakfast Sausage - Nothing beats homemade! These sausage patties are so so easy to make and they're also freezer-friendly. Win-win!

Now I can add sausage patties to the list. And believe me when I tell you that it is so hard to beat homemade.

With just a few spices, ground pork and bacon (yes, we need just a little bit of bacon fat here!), these guys are simply perfect. Not to mention, they are completely freezer-friendly, giving you 100% breakfast insurance down the road.

Homemade Breakfast Sausage - Nothing beats homemade! These sausage patties are so so easy to make and they're also freezer-friendly. Win-win!

Homemade Breakfast Sausage

Nothing beats homemade! These sausage patties are so so easy to make and they’re also freezer-friendly. Win-win!

20 minutes10 minutes

Ingredients:

  • 1 tablespoon chopped fresh sage leaves
  • 2 teaspoons chopped fresh thyme leaves
  • 1 teaspoon fennel seeds, crushed
  • 1/2 teaspoon crushed red pepper flakes, optional
  • 1/8 teaspoon ground nutmeg
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 pounds ground pork
  • 3 slices (uncooked) bacon, diced
  • 2 tablespoons maple syrup, optional
  • 1 tablespoon canola oil

Directions:

  1. SAGE MIXTURE: In a small bowl, combine sage, thyme, fennel seeds, red pepper flakes, nutmeg, 1 1/2 teaspoons salt and 1 teaspoon pepper.
  2. In a large bowl, combine pork, bacon, maple syrup and SAGE MIXTURE; be careful not to over mix.
  3. To shape the patties, scoop out 1/4 cup (about 2 ounces) of pork mixture and flatten to create 2 1/2- to 3-inch wide patties, forming about 16 patties.*
  4. Heat canola oil in a large skillet over medium heat. Add sausage patties and cook until browned, about 2-3 minutes per side.

Notes:

*TO FREEZE: Uncooked sausage patties can be frozen between sheets of parchment paper for up to 1 month. Cook over medium low heat, turning often, until browned and cooked through, about 10 minutes. DO NOT THAW.

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28 comments

  1. Rated 4 out of 5

    I made these and was pleased with the out come – however I would decrease the amount of fennel by half – its flavor overwhelmed all the other flavors. 

  2. Rated 5 out of 5

    These look delicious! My family will love them. It’s great that they are freezer-friendly too!

  3. Not a review but rather a question that Have not seen answered and asked by many..Cah I substitute ground Chicken or Turkey??

  4. Great recipient.  I have made sausage like this often and I thought of using bacon to add some fat and flavor.  Worked out great!  This is the first recipe I have found online that added the bacon.  Kudos! To the author.  It is worth.

  5. I’m an American expat living in France. My husband made homemade biscuits with sausage gravy this morning and it was super tasty-sometimes you need a taste of home. We were talking that the sausage we used was not “breakfast” sausage. They were lovely homemade ones we got from our butcher. I thought that there HAS to be a recipe for American breakfast sausage and I found this one! Looking forward to making this soon. 

  6. Rated 5 out of 5

    Just made these for breakfast & they were great! My family has asked for them to be a regular. 

  7. These look amazing, we don’t eat pork so I may try with a mix of beef and chicken and leave out the bacon, I guess. Will report back if I try!

  8. What????? Never thought to even try! Thank you for sharing 

  9. Would like to try, but can’t eat sage – what would you recommend in it’s place?

  10. I I believe there is a error in directions. The herbs and spices should be mixed into sausage prior to shaping into patties. Thank you for the lovely recipe.

    • I believe the herbs and spices (Sage mixture) aer mentioned in the text to be added to the ground pork and bacon along with the maple syrup before forming into patties.

  11. Looks good. Worthy of a try. I find fresh herbs to be so expensive up here in Canada, especially during the winter months. A lot of it would end up going to waste, as I don’t use it often enough during the week. Are dried herbs recommended? Thanks

  12. Rated 5 out of 5

    make sure to only use ORGANIC canola oil, as most canola oil is Genetically Modified !!! bad!!
    i always use the best olive oil, or organic coconut oil…

  13. Can you omit the maple syrup?

  14. Rated 5 out of 5

    So happy to see this recipe and anxious to make it. Have always loved spicy sausage but it’s hard to find good quality at the grocery store. I’m not crazy about sweets in general. Must I use all of the maple syrup? Thanks!!

  15. These look delicious, but wondering if you could use ground chicken or turkey? 

  16. Looks Great… I’ll skip Maple syrup though.

    BTW:
    The ‘ingredients’ are missing “sage mixture”.
    What’s the mixture and quantity

  17. Rated 5 out of 5

    Wow they look amazing, definitely making soon.

  18. Rated 5 out of 5

    can i use ground chicken for this recipe?

  19. This looks fantastic! Is the diced bacon cooked or uncooked when mixed with the sausage?