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.


  • 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


  1. 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.


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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