Homemade Breakfast Sausage Patties
Juicy, sage-scented pork patties seasoned from scratch, with no sugar, corn syrup or fillers. Mix a batch in 10 minutes and freeze the extras for busy mornings.
Nutrition per serving
2 patties- Net carbs
- 0.9g
- Calories
- 267kcal
- Protein
- 21g
- Fat
- 20g
- Total carbs
- 1.2 g
- Fiber
- 0.3 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Turkey sausage: Ground turkey with the same sage seasoning and a spoonful of olive oil to keep it juicy. It is a leaner, pork-free patty.
- Mix the olive oil into the turkey with the seasoning. Turkey is lean, and the oil keeps the patties moist.
- Cook 4–5 minutes per side over medium heat, until the centers reach 165°F (74°C).
Mexican chorizo-style: Chili powder, smoked paprika, cumin, garlic and a splash of vinegar turn the pork into homemade chorizo. Shape it into patties or crumble it into eggs and tacos.
- Mix the spices, garlic and vinegar into the pork (leave out the sage) and refrigerate 30 minutes or overnight so the flavors meld.
- Cook as patties, or crumble in a skillet over medium heat for 6–8 minutes, until browned and no pink remains (160°F/71°C).
- Nice to have (optional)
- Also add
- Nice to have (optional)
-
2 tsp dried rubbed sageleave out - Also add
- Nice to have (optional)
Estimated cost $4.89 for 4 servings ($1.22 each) · how we estimate
Instructions
-
Stir the salt, sage, pepper, thyme, garlic powder, pepper flakes, nutmeg and sweetener (if using) together in a small bowl.
-
Put the pork in a large bowl, sprinkle the seasoning evenly over it and mix gently with your hands for about 30 seconds, just until evenly combined. Overworking makes the patties dense and springy.
-
Fry a teaspoon-sized test patty, taste, and adjust the seasoning before shaping the rest.
-
Divide into 8 equal portions (about 2 oz/56 g each) and shape into patties ½ inch (1 cm) thick and about 3 inches (7.5 cm) wide. Press a shallow dimple into the center of each so they cook flat.
-
Heat the oil in a large skillet over medium heat. Cook the patties in batches without crowding, 3–4 minutes per side, until well browned and 160°F (71°C) in the center.
-
Drain briefly on paper towels and serve.
Tips for success
-
If you can, mix the seasoning into the meat a day ahead. The flavor deepens overnight in the fridge. - Make a big jar of the spice mix. Use about 1 tablespoon of the dried herbs and spices per pound of pork, plus the salt.
- Use the patties in a sausage, egg & cheese breakfast sandwich, or crumble the raw mixture into sausage gravy.
Nice to have, not needed
- A kitchen scale makes evenly sized patties that cook at the same rate — eyeballing 8 equal balls works too.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 3 months
Reheat: Warm cooked patties in a skillet over medium-low for 2–3 minutes per side, or microwave 30–45 seconds.
Prep tip: Freeze raw patties between sheets of parchment and cook them straight from frozen, about 5–6 minutes per side.
Refrigerate cooked patties up to 4 days. Freeze raw or cooked patties between sheets of parchment up to 3 months; cook raw ones from frozen over medium-low heat, about 5–6 minutes per side.
Variations
2 variations, each with its own ingredients and macrosTurkey sausage
ProteinGround turkey with the same sage seasoning and a spoonful of olive oil to keep it juicy. It is a leaner, pork-free patty.
- ground pork → ground turkey
- + 1 tbsp olive oil
0.4 g net · 217 kcal · 22 g protein · 14 g fat · ≈$1.59 per serving (−0.5 g net carbs vs the original)
Mexican chorizo-style
FlavorChili powder, smoked paprika, cumin, garlic and a splash of vinegar turn the pork into homemade chorizo. Shape it into patties or crumble it into eggs and tacos.
- + 2 tsp ancho or regular chili powder
- + 2 tsp smoked paprika
- + ½ tsp ground cumin
- + ½ tsp dried oregano
- + 2 cloves garlic
- + 1 tbsp apple cider vinegar
- no dried rubbed sage
1.8 g net · 277 kcal · 21 g protein · 20 g fat · ≈$1.32 per serving (+0.9 g net carbs vs the original)
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