Homemade breakfast sausage patties

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
Homemade breakfast patties

Homemade is almost always better than store-bought, and this recipe proves the point. It’s very easy to master the technique of cooking ground pork and get the spices right, and you can multiple the ingredients, cook the patties and freeze them for up to 1 month.

This recipe is a perfect breakfast idea. If you have children or don’t like spices, don’t add pepper flakes and cayenne. If you have a food thermometer, cook the pork to 160° to get everything perfectly right from the first time. You can make your own ground pork with a food processor or a meat grinder. The variations are endless, so don’t be afraid to experiment!

Homemade breakfast sausage patties

Nothing can beat the quality and texture of these patties! They taste much better than store-bought sausages. You know what's in them and what you don't want in them. You have control over the flavor and quality of the ingredients. Investing a little time to cook these will always pay off.

Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 5
Calories 210 kcal


  • 1 pound ground pork
  • 7 ml salt
  • 7 ml black pepper
  • 7 ml ground thyme
  • 7 ml rubbed sage
  • 15 ml sugar
  • 5 ml allspice
  • 4 ml nutmeg
  • 4 ml onion powder
  • 4 ml cayenne pepper
  • 4 ml red pepper flakes


  1. Take a big bowl, add all ingredients and mix until everything is covered with sauce. Make little patties, fry them from both sides. They should become brown, one piece takes around 8 minutes.

  2. With this amount of ingredients you will make 8 patties. Double the recipe and freeze them.

Recipe Notes

Lean pork shoulder or pork loin are the best for this recipe because they are the softest. You can omit the thyme and other spicy ingredients and use rubbed sage instead.


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