Simple Homemade Breakfast Sausage Recipe

Yields: About 12 patties

Prep time: 10 minutes (+ optional overnight rest)

Cook time: 8-10 minutes


  • 1 pound ground pork: Choose a good quality pork with some fat content for the richest flavor.
  • 1 tablespoon pure maple syrup: (Or you can substitute brown sugar)
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground fennel seeds: (for a subtle anise flavor)
  • 1/4 teaspoon crushed red pepper flakes: (optional, for a bit of heat)


1. Combine the spice mixture: In a small bowl, whisk together the maple syrup (or brown sugar), sage, thyme, salt, black pepper, fennel seeds, and red pepper flakes (if using).

2. Mix with pork: In a large bowl, add the ground pork and the spice mixture. Use your hands to gently combine the ingredients until everything is evenly distributed. Be careful not to overmix, as this can make the sausage tough.

3. Form the patties: Divide the sausage mixture into 12 equal portions. Shape each portion into a patty about ½ inch thick.

4. Rest (optional): For the most flavorful sausage, cover the patties and refrigerate them overnight to allow the flavors to meld. If you’re short on time, you can skip this step.

5. Cook the sausage: Heat a large skillet or griddle over medium heat. Add a little cooking oil if needed. Cook the sausage patties for approximately 4-5 minutes per side, or until they are cooked through and a nice golden brown. Internal temperature should reach 160°F (71°C).

6. Serve: Enjoy your homemade breakfast sausage immediately with eggs, pancakes, toast, or as part of your favorite breakfast dish.


Don’t overmix: The key to tender sausage is handling the meat as little as possible.

Adjust the spices: Feel free to customize the flavor profile! Add more or less of your favorite spices to suit your taste.

Storage: Leftover cooked sausages can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze uncooked patties for up to 3 months.


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