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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! 

homemade breakfast sausage on plate with eggs
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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
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon red pepper flakes or more if you like heat
  • 1/4 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:

  1. In medium sized bowl, thoroughly combine all ingredients. It’s easiest if you use your hands to mix.
  2. Form sausage into patties.
  3. Heat a skillet over medium low heat and add the sausage patties.
  4. Cook until brown, about 5 minutes per side.
step by step process photos of how to make breakfast sausage patties

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.
biscuit and gluten free country sausage gravy

Related recipes:

In addition to making breakfast sausage patties, I use this same exact recipe in other savory breakfast treats. I highly recommend making:

Sage Breakfast Sausage Recipe

Prep10 minutes
Cook10 minutes
Total20 minutes
Servings 8 patties
Breakfast sausage is easy to make with ground pork, sage, and just the right seasonings. This delicious recipe can be used to make sausage gravy.

Video

Ingredients 

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

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.

Nutrition

Calories: 152kcal, Protein: 9g, Fat: 12g, Saturated Fat: 4g, Cholesterol: 40mg, Sodium: 323mg, Potassium: 162mg, Vitamin A: 25IU, Vitamin C: 0.4mg, Calcium: 12mg, Iron: 0.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

This recipe was originally published in October 2017 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don’t worry – the recipe hasn’t changed!

Hi! I’m Krissy.

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81 Comments

  1. 4 stars
    I liked this recipe but I found it too salty and not sage-y enough. The 1/8 tsp of red pepper flakes was barely noticeable to my palate (YMMV). I will increase the Sage to 1.5 Tbs (I used dried so may not be as potent) and increase the red pepper flakes to 1/4 tsp. But my wife who is an excellent cook and not really a fan of breakfast sausage loved it so Thank You!

  2. 5 stars
    I been searching for this sausage flavor for 30 years. Thank you. My childhood best friends Mom made it just like this but she cooked by smell and taste alone because she was born blind. She had no idea what was in her recipe she just smelled jars and added what was needed. She could eat somewhere and come home and recreate it perfectly just from smell. Best food ever. I’ve tried and tried and tried to recreate it after growing up. I bit into this recipe of yours and was immediately time traveled. It was so surreal it threw me off for a minute. Thank you very very much for this.

  3. 5 stars
    My family loved this recipe, even my youngest pickiest eater who said Mom I like this much better than the ones from the store. I totally agree! Also potentially a cost saver as I grind my own pork and like to hit those sales. Definitely a keeper, thank you for sharing this recipe!