Homemade Breakfast Sausage

How to Make Homemade Breakfast Sausage

1. 1

   Step 1: Combine meat and seasonings

   Place the ground pork in a large bowl and add kosher salt, light brown sugar, dried sage, dried thyme, black pepper, and crushed red pepper. Pour in the cold water and use your hands or a spoon to gently fold the mixture until spices are evenly distributed—avoid overworking to keep the sausage tender. Taste a pinch by cooking a small patty in a skillet and adjust seasoning if needed. The seasoning ratio here is roughly 1 tsp salt : 1 tbsp brown sugar : 1 tsp sage, with thyme and pepper to taste.

   For this step

   • 1 lbGround pork (80/20 preferred)
   • 1 tspKosher salt
   • 1 tbspLight brown sugar (packed)
   • 1 tspDried sage
   • 1/2 tspDried thyme
   • 1/2 tspGround black pepper
   • a pinchCrushed red pepper (or cayenne)
   • 2 tbspCold water
   
2. 2

   Step 2: Shape and chill

   Divide the mixture into 8 even portions (about 2 oz / 55 g each) and form into patties about 1/2 inch thick, or keep loose for breakfast crumble. Lay patties on a tray lined with parchment and refrigerate for at least 15 minutes to help them hold their shape and let flavors meld; chilling is optional but recommended for better browning. If you’re making ahead, freeze on a sheet pan then transfer to a bag for up to 3 months.
   
3. 3

   Step 3: Pan-fry for crisp edges (stovetop method)

   Heat a large skillet over medium heat and add the neutral oil if your pork is lean; for 80/20 pork oil is optional. Add patties (work in batches if needed) and cook 3–4 minutes per side until deeply browned and an instant-read thermometer reads 160°F (71°C). Reduce heat if patties brown too quickly and press gently only once to ensure even contact. Transfer cooked patties to a paper towel-lined plate to rest briefly before serving.

   For this step

   • 1 tbspNeutral oil (for pan-frying, optional)
   
4. 4

   Step 4: Oven-bake for hands-off batch cooking

   Preheat the oven to 375°F (190°C) and place patties on a rimmed baking sheet lined with parchment or a wire rack set over the sheet for extra crisping. Bake for 12–15 minutes, flipping once halfway through, until an internal temperature of 160°F (71°C) is reached and edges are browned. This method is ideal when making larger quantities or when you prefer less splatter. For a faster finish and extra color, broil 1–2 minutes at the end, watching closely to prevent burning.
   
5. 5

   Step 5: Check doneness and rest

   Always confirm doneness with an instant-read thermometer inserted into the center of a patty (160°F / 71°C for pork). Let cooked sausage rest 2–3 minutes—this redistributes juices and firms the patty slightly. If making crumble for breakfast bowls or casseroles, break up and sauté a little longer for crisp bits.
   
6. 6

   Step 6: Serve and store

   Serve warm on biscuits, in breakfast sandwiches, with eggs, or as part of a full breakfast plate. Refrigerate leftovers in an airtight container for up to 4 days, or freeze cooked patties for up to 3 months; reheat gently in a skillet or microwave until warmed through.
   

1. Place the ground pork in a large bowl and add kosher salt, light brown sugar, dried sage, dried thyme, black pepper, and crushed red pepper. Pour in the cold water and use your hands or a spoon to gently fold the mixture until spices are evenly distributed—avoid overworking to keep the sausage tender. Taste a pinch by cooking a small patty in a skillet and adjust seasoning if needed. The seasoning ratio here is roughly 1 tsp salt : 1 tbsp brown sugar : 1 tsp sage, with thyme and pepper to taste.
2. Divide the mixture into 8 even portions (about 2 oz / 55 g each) and form into patties about 1/2 inch thick, or keep loose for breakfast crumble. Lay patties on a tray lined with parchment and refrigerate for at least 15 minutes to help them hold their shape and let flavors meld; chilling is optional but recommended for better browning. If you’re making ahead, freeze on a sheet pan then transfer to a bag for up to 3 months.
3. Heat a large skillet over medium heat and add the neutral oil if your pork is lean; for 80/20 pork oil is optional. Add patties (work in batches if needed) and cook 3–4 minutes per side until deeply browned and an instant-read thermometer reads 160°F (71°C). Reduce heat if patties brown too quickly and press gently only once to ensure even contact. Transfer cooked patties to a paper towel-lined plate to rest briefly before serving.
4. Preheat the oven to 375°F (190°C) and place patties on a rimmed baking sheet lined with parchment or a wire rack set over the sheet for extra crisping. Bake for 12–15 minutes, flipping once halfway through, until an internal temperature of 160°F (71°C) is reached and edges are browned. This method is ideal when making larger quantities or when you prefer less splatter. For a faster finish and extra color, broil 1–2 minutes at the end, watching closely to prevent burning.
5. Always confirm doneness with an instant-read thermometer inserted into the center of a patty (160°F / 71°C for pork). Let cooked sausage rest 2–3 minutes—this redistributes juices and firms the patty slightly. If making crumble for breakfast bowls or casseroles, break up and sauté a little longer for crisp bits.
6. Serve warm on biscuits, in breakfast sandwiches, with eggs, or as part of a full breakfast plate. Refrigerate leftovers in an airtight container for up to 4 days, or freeze cooked patties for up to 3 months; reheat gently in a skillet or microwave until warmed through.