Homemade Breakfast Sausage Patties

By Ann Fulton
38 Replies
Homemade Breakfast Sausage Patties － Love sausage but trying to eat healthier? Ground pork and a short list of spices create a healthy alternative to sausage that can be used in so many ways.
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Love sausage but trying to eat healthier? Ground pork and a short list of spices create a healthy alternative that tastes just like sausage and can be used in so many ways.    

 

We’ve all heard the claims that processed meat isn’t good for us.

So what is included under this umbrella of “processed meat?”

In a nutshell, processed meat is meat that has been preserved by curing, salting, smoking, drying or canning.

So despite the delicious flavor of bacon, sausage, hot dogs and smoked ham, for example, numerous studies have linked to them to high blood pressure, heart disease and certain types of cancer.

Specifically, the concern surrounds compounds called Nitrites, N-Nitroso compounds and Nitrosamines, which aren’t present in fresh meat.

Of course, if you’ve read my blog for some time now, you know that I live by the “everything in moderation” mantra. So when I went to the Philadelphia Sixers game recently (go Joel Embiid!🏀⛹🏿‍♂️), I enjoyed every last bite of that mouthwatering hot dog. Seriously, the Philly sports venues have fabulous hot dogs!

But day to day, I do try to limit my family’s consumption of these ingredients. One easy way to do that is by substituting the following mixture of ground pork and spices, which is a spot-on replica of Italian sausage.

Homemade Breakfast Sausage Patties － Love sausage but trying to eat healthier? Ground pork and a short list of spices create a healthy alternative to sausage that can be used in so many ways.

Prefer turkey or chicken sausage? No problem. Simply use ground turkey of chicken instead of the pork.

Then use this wholesome alternative to traditional sausage any way you would use bulk sausage. Enjoy straight up as breakfast sausage or brown it and incorporate into soups, pastas, casseroles and more.

Because some people prefer a hint of sweetness in their sausage and some do not, I’ve listed maple syrup as optional.

Homemade Breakfast Sausage Patties － Love sausage but trying to eat healthier? Ground pork and a short list of spices create a healthy alternative to sausage that can be used in so many ways.

Love sausage but trying to eat healthier? Ground pork and a short list of spices create a healthy alternative to sausage that can be used in so many ways. Works with ground turkey, too!

In a recent side-by-side taste test, my family fell strictly in the savory camp, preferring the version without maple syrup. However, with the small amount added, the flavor difference is minimal and not overtly sweet.

I love the hint of heat, yet these sausages are not what I’d classify as spicy. If you prefer very little spice, reduce the amount of red pepper flakes. If you like more, feel free to adjust upward.

Conveniently, these sausages can be prepared in advance, and the uncooked patties can be refrigerated for up to two days or frozen. The cooked patties will keep in the fridge for about a week and may also be frozen.

We love them for speedy breakfast sandwiches. Low-carb recipe coming soon! 

Love sausage but trying to eat healthier? Ground pork and a short list of spices create a healthy alternative to sausage that can be used in so many ways. Works with ground turkey, too!

Homemade Breakfast Sausage Patties
Yield: 16 (2-ounce) patties
Ground pork and a short list of spices create a healthy alternative to sausage that can be used in so many ways. The easy recipe can be cut in half or doubled, and the patties freeze well whether cooked or uncooked. Sometimes, I add 1/2 teaspoon of crushed dried rosemary, too.
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Ingredients
  • 2 pounds ground pork (ground turkey works well, too)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon red pepper flakes (may substitute 1/4 teaspoon cayenne pepper*)
  • A pinch (1/16 teaspoon) ground cloves
  • Optional: 1 tablespoon pure maple syrup
Instructions

Place the pork (or turkey) in a large bowl and spread it out over the surface of the bowl. (This makes it easier to incorporate the spices without over-mixing.)

In a small bowl, combine all of the seasonings (except the maple syrup, if using) and sprinkle the mixture over the pork. Drizzle the maple syrup over the pork, if using.

Using your hands, mix the seasonings evenly into the pork without overworking the meat.  Portion and shape the mixture into 16 (2-ounce) patties, or about 1/4 cup each.  Make-ahead tip: At this point, you may cover well and refrigerate for up to 2 days or wrap and freeze for a month or so.

When ready to cook, lightly oil or spray a frying pan or cast iron skillet with olive oil, and heat over medium heat. Add the patties and cook until well browned on both sides, about 5 minutes per side. (I can just fit 8 patties at a time in my 12-inch cast iron skillet so can make these in 2 batches.)

Transfer to a paper towel-lined plate. The homemade sausages are delicious as a side dish or used in an egg sandwich. Tip: The ground pork mixture can also be used in recipes that call for bulk sausage.

Notes

This amount of red pepper contributes a mild level of heat to the sausage patties. If you prefer very little spice, reduce the amount of red pepper flakes to 1/4 teaspoon (1/8 teaspoon if substituting cayenne pepper). If you like more, feel free to adjust upward.

Helpful hint: To eliminate sticking, I rub a little oil on my hands before shaping the patties. I also like to use my kitchen scale to evenly portion the pork into 2-ounce patties. Then I press the patties into rounds that are slightly under 3 inches in diameter. You can also use a round biscuit cutter: place each portion of pork into the cutter, and press the meat down to fill out the cutter using your fingers. This will help to form patties of even size and thickness.

 

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Comments

  3. Mr. E. Northern indiana

    This is the one. I have been waiting a (long time) I am 79 years young. For sausage to taste this GOOD. This is a five star plus. Made one pound, cut all spices in half. Going to make four pounds for Easter gathering. REALLY GOOD

    Reply ↓
    1. Ann Post author

      I’m thrilled that this is the sausage you’ve been waiting for and that it will make another appearance soon. Thank you for your thoughtful comment!

      Reply ↓
  4. Mava

    Hi! I started this a year ago & love making your own sausage plus I take & make patties & place wax paper in between each patty and store them in a storage baggie then u can pull out so many you need to cook !

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  5. Dayne

    Have you ever tried mixing half pork sausage and half ground turkey with the same spices? Just wondering how it would taste and maybe cut fat almost in half?
    Dayne

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  6. Julie

    Thank you for the recipe. My husband was diagnosed with CHF. Searching for low sodium recipes. He misses sausage. I plan to try this recipe w/o salt or use very little. I think it will work.

    Reply ↓
    1. Ann Post author

      This should provide a great alternative for your husband, Julie－at least I hope it does. Thanks for your comment and fingers crossed!

      Reply ↓
      1. Ann Post author

        I’ve used ground pork and turkey (light and dark meat) for this, Ramona. You can choose whichever you like and I think you will be happy with the outcome. I haven’t used ground chicken, but you certainly could.

        Reply ↓
    1. Ann Post author

      Hi Susan, You really could. Although I have not baked the patties, I often use this recipe in place of bulk sausage, sautéing and adding to a variety of meals for that classic sausage flavor in a healthier way. If you bake them, just take care not to overcook, especially if you are using lean meat. You could also brush them with a bit of olive oil to prevent sticking and seal in some extra flavor.

      Reply ↓
  10. Brad Williams

    Thanks for the recipe and the information about eating the right food. I was surprised when I saw the fork that you were using. My father has used that exact fork for many years and now I have them in my silverwear drawer. I always thought he was the only old timer that used a three prong fork.

    Reply ↓
    1. Ann Post author

      Brad, I’m glad you like the recipe but especially love that you noticed the fork! It’s a very old fork, and I only have that one. It was one of the random pieces from my grandmother’s kitchen that I ended up with and I love it.

      Reply ↓
  12. Brenda

    Can I cook these a little less and freeze then when wanted to use for a quick breakfast pop them in the microwave for about 45 seconds

    Reply ↓
    1. Ann Post author

      Absolutely, Brenda. I cook the sausage through before freezing and then simply warm the patties as needed, but either way will work.

      Reply ↓
    1. Ann Post author

      Georgine, I use ground sage and dried thyme leaves and will add that to the recipe for clarification. That said, with two pounds of meat and the specified amounts of spices, you won’t have an adverse outcome if you use ground thyme, for example, over the leaves and end up with a little more than I use. And now that you know, you can use what you have on hand and adjust up or down as needed. Thanks for your question!

      Reply ↓
  14. Nancy B

    I love this recipe and since I live in chile country, (NM) I add in a tablespoon or so of red chile powder to give it a SW kick!

    Reply ↓
  17. V.S.

    I always make my own sausage patties as well . When I set out to do this , I use about six pounds of ground pork . Your recipe has all the same spices, all though I do add a bit of ground fennel . I place them on a sheet pan with wax paper and flash freeze, till I know they are not going to stick together, then put in labeled and dated containers. They will keep for up to six months .

    Reply ↓
    1. Ann Post author

      Thanks so much for mentioning fennel for those who may enjoy that addition and for your freezer tips. It’s so nice to have a stash on hand!

      Reply ↓