How to Make Perfectly Juicy Homemade Breakfast Sausage Patties
Relish mouthwatering bites crafted with fresh herbs and natural ingredients.
How to Make Breakfast Sausage Patties from Scratch
Homemade breakfast sausage patties deliver an irresistible blend of savory flavors and juicy tenderness, elevating any morning meal or brunch spread. Learning to make your own means you control the quality of the ingredients, the seasoning, and the size and shape of the patties – with no preservatives or fillers. This comprehensive guide will walk you through the steps, ingredients, and pro tips to create classic sausage patties that rival any diner-style breakfast, using techniques inspired by The Pioneer Woman.
Why Make Your Own Sausage Patties?
- Flavor customization: Adjust the herbs, spices, and sweetness to your liking.
- Freshness: Ground pork and fresh seasonings create unbeatable juiciness and taste.
- No unwanted additives: Homemade means you control what goes in – no fillers, excess sugar, or preservatives.
- Versatile: Use as a breakfast side, sandwich filling, or dinner protein.
Essential Ingredients for Classic Breakfast Sausage Patties
The backbone of most breakfast sausage recipes is fatty ground pork, generously seasoned with a mix of savory, sweet, and herbal flavors. Here is a typical ingredient list to get perfect results:
- Ground pork: Preferably 80-85% lean with enough fat for juicy patties.
- Brown sugar: Adds a subtle sweetness that balances the savory notes.
- Kosher salt: Essential to bring out all the flavors.
- Black pepper: Freshly ground for a mild heat and depth.
- Sage: The classic herb for sausage, providing an unmistakable breakfast sausage aroma.
- Thyme and rosemary: Add fresh, aromatic, and earthy undertones (use dried or finely chopped fresh).
- Crushed red pepper flakes (optional): For a gentle kick of heat.
- Minced garlic: For robust, savory undertones.
- Maple syrup (optional): For those who like their sausage with a sweet touch.
Ingredient Table: Typical Quantities for 2 lbs Ground Pork
| Ingredient | Quantity | Purpose/Flavor |
|---|---|---|
| Ground pork | 2 lbs | Base, juicy texture |
| Kosher salt | 2 tsp | Seasoning enhancer |
| Brown sugar | 1 tbsp | Mild sweetness |
| Black pepper | 1/2 tsp | Warmth, depth |
| Sage, dried | 2 tsp | Classic herby flavor |
| Thyme, dried | 1/2 tsp | Earthy, aromatic note |
| Rosemary, dried | 1/2 tsp | Piney, aromatic twist |
| Crushed red pepper flakes | 1/2 tsp (optional) | Spicy kick |
| Minced garlic | 2 cloves | Savory undertone |
| Maple syrup | 1 tbsp (optional) | Sweet breakfast twist |
Step-by-Step Guide: How to Make Breakfast Sausage Patties
1. Mix the Seasonings and Meat
In a large bowl, combine the herbs, spices, garlic, sugar, and kosher salt. Add the ground pork. Using a clean hand or a hand mixer with dough hooks, mix everything until fully incorporated but do not overmix. This distributes the seasoning evenly and develops the right sausage texture.
2. Form the Patties
- Divide the sausage mixture into equal portions. For standard-sized patties, use about 2–3 tablespoons per patty.
- Roll into balls, then gently press into 1/2-inch thick patties. The thickness matters for proper cooking and juiciness.
- Tip: Press a small dimple in the center of each patty with your thumb. This helps them cook evenly and maintain their shape.
3. Cook the Patties
- Heat a large sturdy skillet (cast iron is ideal) over medium to medium-high heat. No extra oil is usually needed because the pork will render its own fat, but if the meat is very lean, add a teaspoon of vegetable oil or butter.
- Add patties in a single layer without crowding the pan.
- Cook undisturbed until deeply browned on the underside and juices begin to appear on the top, about 3–5 minutes per side depending on thickness.
- Flip and cook until the other side is browned, and the internal temperature reaches 160°F (71°C).
- Transfer patties to a plate lined with paper towels to drain excess fat. Serve hot.
4. Serving Suggestions
- Classic pairing: scrambled eggs and toast or buttermilk biscuits.
- Breakfast sandwiches: Layer with eggs and cheese on an English muffin.
- Country-style: With gravy and grits.
Expert Tips for the Best Sausage Patties
- Fat is key: Don’t use pork that’s too lean. Fat helps keep the patties juicy and flavorful.
- Shape with care: Don’t pack the patties too tightly or they may become dense. Handle gently for a tender result.
- Chill before frying: If patties are very soft, refrigerate for 15-20 minutes before cooking. This helps them hold their shape in the skillet.
- Batch cooking: Sausage patties freeze well! Stack them between wax paper and place in an airtight container. Reheat in a dry skillet or oven for a quick breakfast.
- Vary the flavors: Try adding grated apple, a touch of maple syrup, or swap dried herbs for fresh.
What others are reading
Homemade Sausage Patties Recipe
This recipe will make about 12–16 small patties (feeds 4–6).
Ingredients:
- 2 pounds ground pork (80–85% lean)
- 2 teaspoons kosher salt
- 1 tablespoon light brown sugar
- 1/2 teaspoon black pepper
- 2 teaspoons dried sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon crushed red pepper flakes (optional for heat)
- 2 cloves garlic, minced
- 1 tablespoon maple syrup or honey (optional)
Instructions:
- In a large bowl, combine all herbs, sugar, salt, pepper, and garlic. Add the pork and, using your hands or a hand mixer fitted with dough hooks, mix until just combined.
- Divide the mixture into 12–16 balls. Form each into a patty, about 1/2 inch thick. Press your thumb gently into the center of each to create a dimple.
- Heat a cast iron or nonstick skillet over medium heat. If the pork is very lean, brush lightly with oil.
- Add patties (in batches if necessary) and cook until golden brown, 3–5 minutes per side, or until the internal temperature is 160°F (71°C).
- Drain briefly on a paper towel-lined plate before serving.
Breakfast Sausage Patty Variations
- Chicken Sausage Patty: Substitute ground chicken (use some dark meat for moisture). Add grated apple and scallions for a sweet-savory profile. Chicken sausage takes about 6–8 minutes total to cook in a skillet.
- Turkey Sausage Patty: Use ground turkey thigh. Season with sage, thyme, and maple syrup for a lighter but flavorful patty.
- Spicy Sausage: Increase red pepper flakes and black pepper, or add cayenne.
- Southern-Style: Add a dash of smoked paprika for a hint of smokiness.
How to Store and Reheat Homemade Sausage Patties
| Storage Method | Instructions | Shelf Life |
|---|---|---|
| Refrigerator | Store cooked patties in an airtight container. Reheat in a skillet or microwave. | 3–4 days |
| Freezer (Raw) | Shape patties, separate with parchment, freeze in airtight bag. Cook from frozen or thaw overnight. | 2 months |
| Freezer (Cooked) | Cool completely, wrap tightly, freeze. Reheat in oven or skillet. | 2–3 months |
Serving Ideas: Beyond the Basic Breakfast Plate
- Sausage Biscuit Sandwiches: Serve in fresh buttermilk biscuits with egg and cheese.
- Breakfast Patty Melt: Use sausage instead of burger, layer with grilled onions and cheese between toasted bread as a hearty brunch delight.
- Crumbled in Gravy: Brown and crumble a few patties for classic sausage gravy.
- Dinner Option: Serve alongside roasted potatoes, sautéed greens, or as a protein for a breakfast-for-dinner meal.
Frequently Asked Questions (FAQs)
Q: Can I use a different kind of meat?
A: Yes, ground chicken (with dark meat), turkey thigh, or even beef can be used. Just be sure to include some fat for flavor and juiciness.
Q: How do I keep the sausage patties moist?
A: Use pork with adequate fat, avoid overcooking, and don’t press down with the spatula while frying.
Q: What’s the best way to freeze sausage patties?
A: Freeze raw or cooked patties in a single layer with wax or parchment paper between them. Once solid, transfer to a zip-top bag, removing as much air as possible.
Q: Can I make these sausage patties ahead?
A: Absolutely. Prepare and shape the patties in advance, then refrigerate overnight or freeze for up to two months. Cook just before serving for best texture.
Q: What herbs and spices are essential?
A: Sage is the signature flavor for breakfast sausage. Other essentials are salt, black pepper, thyme, and optional red pepper flakes for heat.
Final Thoughts on Classic Breakfast Sausage Patties
Making your own breakfast sausage patties is an approachable, rewarding project for any home cook. Not only do you enjoy superior flavor and texture, but you also gain the freedom to control ingredients and seasoning. Experiment with your favorite spices, adjust the sweetness, or try new proteins for variation. Whether paired with eggs at breakfast, served in a hearty melt, or frozen for grab-and-go meals, homemade sausage patties are a staple that bring comfort, nostalgia, and incredible taste to any table.
References
- https://healthyrecipesblogs.com/homemade-breakfast-sausage/
- https://www.thepioneerwoman.com/food-cooking/recipes/a34876039/sausage-and-peppers-burgers-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a40773359/chicken-apple-sausage-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a97943/how-to-make-breakfast-sausage-patties/
- https://www.thepioneerwoman.com/food-cooking/recipes/a12046/breakfast-patty-melt/
- http://mykentuckyhome-kim.blogspot.com/2010/04/breakfast-sausage-throwdown-and-pioneer.html
- https://www.youtube.com/watch?v=zIRY4C0Kyjw
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