Sage Breakfast Sausage Recipe

4.95 from 58 votes

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.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Servings: patties

1 pound ground pork
1 tablespoon fresh sage minced (or use half as much dried rubbed sage, or one-third as much ground sage)
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
1 pinch ground cloves

In a medium-sized bowl, thoroughly combine all ingredients. It's easiest if you use your hands to mix.
1 pound ground pork, 1 tablespoon fresh sage, 1 teaspoon kosher salt, 1 teaspoon brown sugar, 1/2 teaspoon freshly ground black pepper, 1/8 teaspoon red pepper flakes, 1/4 teaspoon marjoram, 1 pinch ground cloves
Heat a skillet over medium low heat. Form sausage into patties and cook until brown, about 5 minutes per side depending on thickness.

Cooking Tips

To ensure that they are fully cooked, you can verify that the internal temperature is at least 160°F when checked with an instant read thermometer. That's the USDA's safe temperature for ground pork.
Before you shape all the patties, fry a small spoonful and taste it. Then adjust the salt, sage, brown sugar or red pepper flakes before the whole batch is cooked.
If you used dried herbs, try using fresh next time and see which you prefer.
To freeze, shape the raw patties, separate them with parchment paper and keep them in a freezer bag with the air pushed out. Use them within 1 to 2 months. Thaw them in the fridge or cook them from frozen until they reach 160°F.
Nutrition is for 1 patty, when you make 8 patties from 1 pound of pork.