Food & Cooking Recipes Breakfast & Brunch Recipes Simple Homemade Breakfast Sausage Patties 4.1 (161) 10 Reviews These easy homemade patties can be made ahead of time and frozen or refrigerated. By Lucinda Scala Quinn Lucinda Scala Quinn Lucinda Scala Quinn is the former executive editorial director of food and entertaining at Martha Stewart Living, She is also the author of six cookbooks and founder of kitchenware brand, Mad Hungry. Editorial Guidelines Updated on October 11, 2024 Rate PRINT Share Prep Time: 10 mins Cook Time: 10 mins Total Time: 35 mins Servings: 4 Yield: 8 small patties Jump to recipe Making homemade sausage patties isn't time-consuming or difficult—and if you use best-quality ground pork, you'll really notice the difference in taste compared to a store-bought alternative. All you need is the ground meat, a little garlic, dried thyme and sage, and some fennel seed, plus an egg white to bind the mixture. Once you learn how to make these easy sausage patties, you may want to try out this recipe with different kinds of ground meat (such as turkey, chicken, lamb, wild game, or a blend of two or more kinds) or experiment with the seasonings based on how you intend to use your sausage. 14 Breakfast Recipes That Will Change Your Life—or Your Morning Routine Diana Chistruga Sausage Patties vs. Link Sausage Unlike making link sausage, which must be stuffed into casings and requires special equipment, these homemade patties come together in a jiffy and only require your hands to shape them. Because they’re quick and easy, you can make sausage patties on demand for breakfast or brunch. Just allow 15 minutes for the flavors to meld before you form the patties. You can also make them ahead of time and store in the refrigerator or freezer. How to Make Ahead Raw patties: After shaping the raw patties, freeze them on a parchment-lined baking sheet until firm, then transfer to a freezer bag or airtight container and store in the freezer for up to three months. You can also refrigerate them, covered, for up two days. Raw patties can be cooked directly from frozen; just allow let them cook for approximately one to two additional minutes per side. Cooked patties: Wrap stacks of cooked patties in plastic wrap, then stash them in a freezer bag or airtight container; they'll keep in the freezer for up to three months. Reheat frozen cooked patties in the microwave for about 30 seconds on high, or in a skillet on medium heat four to five minutes per side. Cook Mode (Keep screen awake) Ingredients 1 pound ground pork 1 garlic clove, minced 1 tablespoon dried sage, crumbled ¾ teaspoon dried thyme ½ teaspoon dried fennel, crushed Pinch of ground nutmeg 1 ½ teaspoons coarse salt ½ teaspoon freshly ground black pepper 1 large egg white 2 teaspoons vegetable oil Directions Diana Chistruga Combine the ingredients: Mix together the pork, garlic, sage, thyme, fennel, nutmeg, salt, and pepper in a medium bowl. Add the egg white and combine thoroughly. Cover and chill for at least 15 minutes. Diana Chistruga Form the patties: To easily form the sausage patties, rinse your hands in cold water. Divide the mixture into eighths and shape each portion into a 2 1/2-inch disk. Patties can be made to this point and refrigerated or frozen until ready to cook. Diana Chistruga Diana Chistruga Cook the patties: Heat a skillet over high heat, and then swirl in the oil. Fry the sausages on both sides until completely cooked through and golden brown, about 4 minutes per side. Diana Chistruga Diana Chistruga Serve: Drain and serve immediately with pancakes, waffles or eggs. How to Store Leftover Sausage Patties Store leftover patties in an airtight container in the refrigerator for up to four days. Reheat them in the microwave for about 30 seconds, or in a skillet for about two minutes per side or until heated through. Ways to Use Breakfast Sausage We love these sausage patties served simply with eggs and toast or slipped into a breakfast sandwich, but there are so many other ways to put them to use throughout the day, including: Crumbled into a breakfast strata with Swiss chard Tucked into flaky pastries with scrambled eggs Made into sausage-cheddar balls for an easy appetizer Combined with potatoes in a creamy quiche Rolled into make-ahead breakfast taquitos Crumbled onto spicy nachos with beans and plenty of cheese Added to tender scones along with Gruyère cheese Frequently Asked Questions Do you need to use oil to cook sausage patties? The amount of oil needed to cook sausage patties depends on the fat content of the meat you used. Ground pork with a higher percentage of fat may need little or no oil in the pan. But lean ground pork, as well as ground turkey and chicken, will need a more generous amount of oil in the pan to prevent burning and sticking. Why do my sausage patties fall apart? Sausage patties may fall apart if the raw mixture gets too warm before you cook it. The mixture contains both fat and water, which remain emulsified as long as it stays cold, but can begin to separate if it warms up before it’s cooked. If your patties seem to be falling apart, chill them in the refrigerator for 15 minutes to firm up before cooking. Can sausage patties be pink in the center and still be cooked through? Sausage may appear slightly pink in the middle even when fully cooked. As long as it reaches an internal temperature of 160 degrees Fahrenheit, it is safe to eat. More Classic Breakfast Recipes to Try: Easy Waffles Old-Fashioned Pancakes Martha's Soft-Boiled Eggs Flaky Buttery Biscuits Perfect Scrambled Eggs From the book Mad Hungry by Lucinda Scala Quinn (Artisan Books). Rate It PRINT Updated by Jennifer Anderson Jennifer Anderson Jennifer is a writer for MarthaStewart.com. and Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.