Breakfast sausage is easy to make with ground pork, sage, and just the right seasonings. You can form it into patties or use it for recipes like biscuits and gravy. This recipe is super flavorful!
Why this recipe works:
Every delicious breakfast recipe is even better when accompanied by perfectly cooked tasty homemade sausage!
- The ingredients are simple: just ground pork and some seasonings that you most likely already have in your pantry.
- It just tastes better knowing you added all the spices yourself. So many kinds of store bought breakfast sausage contain preservatives and/or ingredients that I don't want to eat. Homemade is always best!
- Always keep some ground pork in the freezer and you can enjoy this recipe whenever the craving kicks in!
Ingredients:
My Sage Breakfast Sausage recipe contains the following ingredients that get mixed into the ground pork:
- 1 tablespoon sage dried or minced fresh
- 1 teaspoon kosher salt
- 1 teaspoon brown sugar
- ½ teaspoon freshly ground black pepper
- ⅛ teaspoon red pepper flakes or more if you like heat
- ¼ teaspoon marjoram fresh if you have it
- pinch of ground cloves
Popular store bought breakfast sausage contains the following: PORK, WATER, CONTAINS 2% OR LESS OF: CORN SYRUP, SALT, SPICES, DEXTROSE, MONOSODIUM GLUTAMATE.
I'm sure you'll agree homemade is so much better!
Here's how to make it:
- In medium sized bowl, thoroughly combine all ingredients. It’s easiest if you use your hands to mix.
- Form sausage into patties.
- Heat a skillet over medium low heat and add the sausage patties.
- Cook until brown, about 5 minutes per side.
Cooking tips:
- To ensure that they are fully cooked, you can verify that the internal temperature is at least 145 degrees F when checked with an instant read thermometer.
- Once you'll make this recipe and taste it, take note if you want to adjust the seasonings for next time. Did you think it needed to be more salty, sweet, or spicy?
- If you used dried herbs, try using fresh next time and see which you prefer.
- These breakfast sausage patties can be made ahead and frozen. Just be sure to squeeze out as much air as possible to prevent freezer burn. To reheat, completely thaw in refrigerator and then cook in a pan over low heat until heated through.
Related recipes:
In addition to making breakfast sausage patties, I use this same exact recipe in other savory breakfast treats. I highly recommend making:
- Sausage gravy served over homemade biscuits
- Scottish Eggs
- Egg and Cheese Breakfast Sandwiches - just use sausage patties instead of the ham
- Biscuits and gravy casserole
- You can even make Gluten Free Country Sausage Gravy
- Sausage Stuffing
- Sausage Tater Tot Breakfast Casserole
- Keto Breakfast Casserole
- Egg Muffin Cups
Sage Breakfast Sausage Recipe
CLICK TO PLAY RECIPE VIDEO
Ingredients
- 1 pound ground pork
- 1 tablespoon sage (dried or minced fresh)
- 1 teaspoon kosher salt
- 1 teaspoon brown sugar
- ½ teaspoon freshly ground black pepper
- ⅛ teaspoon red pepper flakes (or more if you like heat)
- ¼ teaspoon marjoram (fresh if you have it)
- 1 pinch ground cloves
Instructions
- In medium sized bowl, thoroughly combine all ingredients. It's easiest if you use your hands to mix.
- Heat a skillet over medium low heat. Form sausage into patties and cook until brown, about 5 minutes per side depending on thickness.
Notes
- To ensure that they are fully cooked, you can verify that the internal temperature is at least 145 degrees F when checked with an instant read thermometer.
- Once you'll make this recipe and taste it, take note if you want to adjust the seasonings for next time. Did you think it needed to be more salty, sweet, or spicy?
- If you used dried herbs, try using fresh next time and see which you prefer.
- These breakfast sausage patties can be made ahead and frozen. Just be sure to squeeze out as much air as possible to prevent freezer burn. To reheat, completely thaw in refrigerator and then cook in a pan over low heat until heated through.
NUTRITION INFORMATION
This recipe was originally published in April 2019 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don't worry - the recipe hasn't changed!
Kathryn
I used this with ground beef as a base for sausage gravy. I had to exclude the pepper and red pepper for sensitivity and subbed oregano for marjoram and it was still so delicious, even with the changes!! Thank you so much!
I put it over fried eggs over gluten free bread made from rice, tapioca, and cassava flours. Super easy and quick, and made a dense & yummy Saturday breakfast!
I will be back to use this and your other recipes! Thank you very much!