There is nothing quite like the smell of sizzling pork in the kitchen to signal the start of a beautiful morning. This All American Breakfast Sausage is a classic breakfast staple made entirely from scratch. While store bought options are convenient, making your own Homemade Breakfast Sausage allows you to control the quality of the meat and the profile of the spices. Chef B has perfected this version to include a unique floral note from pink peppercorns, which adds a delicate layer of flavor rarely found in commercial brands. This recipe is designed for modern life. It is a Freezer Friendly Sausage that you can prepare in bulk and store for busy weekdays. One of the best parts of this process is the ability to test and adjust your seasonings before you commit to the final shape. Whether you prefer thick patties or traditional links, this Pork Breakfast Sausage is the ultimate Classic Breakfast Recipe for your home repertoire.
Servings, Estimated Cost, and Time
- Servings: 24 patties (2 ounces each), serves 8 to 10 people
- Estimated Cost: $10 to $14 depending on market pork price
- Prep Time: 25 minutes
- Resting and Freezing Time: 5 hours
- Total Time: 5 hours 25 minutes
Equipment
- Stand mixer with paddle or large mixing bowl
- Measuring spoons
- Baking sheet
- Parchment paper
- Freezer bags
Ingredients
- 3 lbs ground pork 70/30 (leave on the counter 30 minutes before mixing)
- 1 tbsp kosher salt
- 1 tbsp fine ground black pepper
- 3/4 tsp rubbed sage
- 3/4 tsp thyme leaves
- 1 1/2 tbsps brown sugar (dark or light)
- 3/4 tsp nutmeg (or substitute mace)
- 1 tsp cayenne pepper (or substitute ground chipotle pepper)
- 1 tsp red pepper flakes
- 1 tsp ground white pepper
- 2 tsps smoked paprika
- 1 tsp pink peppercorns (optional)
Instructions
- Step 1 – Mix Seasonings: Measure every seasoning into a small bowl and mix them together thoroughly using your hands or a fork. Check to ensure there are no lumps in the spices.
- Step 2 – Season the Pork: Place the ground pork and one quarter of the seasoning blend into the bowl of your stand mixer.
- Step 3 – Finish Mixing: Mix the meat on a low speed setting until the seasonings are well blended into the pork.
- Keep the mixer running and add the rest of the seasoning blend in three separate batches. Ensure each batch is fully incorporated before you add the next one.
- Increase the speed to medium high and mix until the meat and spices are perfectly combined.
- Transfer the mixture to a storage bowl and cover it. Let the meat rest in the refrigerator for at least 2 hours or up to overnight to let the flavors develop.
- Line a cookie sheet or baking sheet with parchment paper, wax paper, or a silicone mat.
- Form the sausage mixture into 2 ounce patties and place them on the lined sheet.
- Put the finished patties into the freezer for 3 hours or until they are frozen solid.
- Move the frozen patties into a Ziploc freezer bag and store them in the freezer for future use.
Notes Section
Testing Seasoning
Before you form and freeze all of the meat, it is wise to check the flavor. Take a small portion of the mixture and form a tiny test patty. You can cook this in the microwave on medium power for 1 minute or quickly fry it in a pan. Taste the sample and adjust the salt, heat, or sweetness in the main batch if necessary.
Customizations
- No Sugar Option: You can omit the brown sugar entirely if you prefer a savory and salty profile that fits specific dietary needs.
- Smokier Version: If you enjoy a deep smoke flavor, substitute the cayenne pepper with ground chipotle pepper.
- Herb Forward Variation: To lean into the garden flavors, feel free to add a pinch of dried rosemary or marjoram to the blend.
Cooking Tips
You can cook these Homemade Sausage Patties directly from the freezer or let them thaw in the fridge overnight. Use a skillet over medium heat and pan fry the patties for 3 to 4 minutes on each side. Proper heat control is essential to ensure the pork is cooked through without burning the exterior.
Freezing and Storage Tips
To prevent the patties from sticking together, always freeze them on a flat sheet first before bagging them. Once they are hard, they can be stacked in freezer bags. They will maintain their best quality for up to two or three months in the freezer.
Nutrition Information
- Calories: 154 kcal
- Carbohydrates: 1 g
- Protein: 10 g
- Fat: 12 g
- Saturated Fat: 4 g
- Polyunsaturated Fat: 1 g
- Monounsaturated Fat: 5 g
- Cholesterol: 41 mg
- Sodium: 324 mg
- Potassium: 175 mg
- Fiber: 0.2 g
- Sugar: 1 g
- Vitamin A: 150 IU
- Vitamin C: 1 mg
- Calcium: 12 mg
- Iron: 1 mg
FAQs Section
Breakfast sausage is typically distinguished by its seasoning profile, which heavily features sage and black pepper. Unlike Italian or Bratwurst styles, it often contains a hint of sweetness from maple or brown sugar to complement traditional morning foods like eggs and pancakes.
Yes, this is an excellent Freezer Friendly Sausage. Freezing the patties individually on a baking sheet before moving them to a bag ensures they do not clump together, making it easy to grab just one or two at a time.
When stored in an airtight Ziploc bag or vacuum sealed container, Homemade Sausage Patties will stay fresh and flavorful for about 2 to 3 months.
Absolutely. If you are watching your sugar intake or prefer a more savory Pork Breakfast Sausage, simply leave out the brown sugar. The herbs and pink peppercorns will still provide plenty of depth.
Yes, if you have a sausage stuffer and casings, you can certainly make links. However, forming them into patties is much faster and requires no specialized equipment.
All American Breakfast Sausage
Equipment
- Stand Mixer with Paddle (or Large Mixing Bowl) – For mixing sausage evenly
- Small Bowl: – For seasoning blend
- measuring spoons – For accuracy
- Baking sheet – For forming patties
- Parchment Paper or Silpat – To prevent sticking
- Freezer Bags (Ziploc) – For storage
Ingredients
- 3 lbs ground pork 70/30; not fully chilled; leave on the counter 30minutes before mixing
- 1 tbsp kosher salt
- 1 tbsp black pepper fine ground
- ¾ tsp sage rubbed
- ¾ tsp thyme leaves
- 1½ tbsps brown sugar dark or light
- ¾ tsp nutmeg If you find nutmeg a strong flavor, you can substitute mace.
- 1 tsp cayenne pepper You can substitute ground chipotle pepper which I prefer.
- 1 tsp red pepper flakes
- 1 tsp white pepper ground
- 2 tsps paprika smoked; no worries if you do not have smoked on hand, just use what you have
- 1 tsp pink peppercorns optional
Instructions
- Measure all of your seasonings into a small bowl and thorough mix together with your hands or a fork. Make sure that there are no lumps.
- Place the pork and a quarter of the seasoning blend in the bowl of your stand mixer.
- Mix the meat on a low speed until the seasonings are well-blended.
- While the mixer is running, add the remainder of the seasonings in 3 batches, making sure each batch is thoroughly blended before adding the next batch.
- Mix on medium high until well-mixed.
- Place the mixture in a storage bowl, cover, and let rest in the refrigerator for a minimum 2 hours, but can be overnight.
- Line a cookie sheet with a parchment paper, wax paper, Silpat pad or plastic wrap.
- Take the sausage mixture and make 2 ounce patties, and place on a lined cookie sheet.
- Place the finished patties in the freezer for 3 hours or until fully frozen.
- Place the 4 patties in a Ziploc bag and store in the freezer.
Notes
Testing Seasoning
- Before freezing, cook a small patty (microwave on medium power for 1 minute or pan-fry).
- Taste and adjust seasoning if needed before forming all patties.
Customizations
- No Sugar: Omit brown sugar for a fully savory sausage.
- Smokier: Use chipotle powder instead of cayenne.
- Herbier: Add a pinch of rosemary or marjoram.
Cooking Tips
- Cook patties from frozen or thaw overnight.
- Pan-fry over medium heat for 3–4 minutes per side until cooked through.
Nutrition
Hi, I’m Chef B! Passionate about all things culinary, I’ve spent years perfecting my recipes to bring bold flavors to your kitchen. Let’s cook up something delicious together!
