This homemade sausage patties recipe delivers all the savory satisfaction of classic breakfast sausage with the freshness and control of making it yourself.
Using lean pork mince and a balanced blend of herbs like sage and thyme, it achieves rich, comforting flavors without excessive additives or preservatives.
Each patty packs 11g of protein while remaining low in carbs (just 1g), making it a great fit for high-protein or keto-friendly eating.
The inclusion of olive oil offers heart-healthy monounsaturated fats, and the small portion size keeps calories in check at just 199 per patty.
Best of all, it’s quick to prepare (20 minutes total), freezes beautifully for meal prep, and works equally well for breakfast, lunch, or dinner.
From a hearty sandwich to a light side with eggs and greens, these patties are versatile, wholesome, and satisfying enough for everyday cooking.
Must-Have Tools for Perfect Results
1Non-Stick Frying Pan
Ensures even browning without sticking, perfect for keeping patties intact and juicy. A high-quality pan also minimizes the need for excess oil in other recipes.
Mixing Bowl
Large enough to combine pork mince and spices thoroughly. Doubles as a go-to bowl for baking, salad prep, and marinating.
Kitchen Scale
Helps portion patties evenly for consistent cooking. Essential for accurate baking, meal prep, and calorie tracking.
Spatula/Turner
Allows gentle flipping without breaking patties. Ideal for pancakes, omelets, and other delicate foods.
Freezer-Safe Storage Containers
Keep pre-shaped patties fresh for up to 3 months. Useful for storing leftovers, soups, and batch-cooked meals.
Breakfast Sausage Patties
Equipment
- 1 Non-Stick Frying pan
- 1 Large Mixing Bowl
- 1 Kitchen scale
- 1 Spatula/Turner
- 2 Freezer-Safe Storage Containers
Ingredients
For the Sausage Patties:
- 500 grams 1 pound ground pork (can substitute with ground chicken or turkey)
- 1 teaspoon dried sage powder the secret flavor booster
- ½ teaspoon dried thyme lightly crushed to release flavor
- 1 teaspoon onion powder or swap with extra garlic powder if preferred
- ½ teaspoon garlic powder can be replaced with additional onion powder
- 1 teaspoon freshly ground black pepper
- ¾ teaspoon kosher salt or ½ teaspoon regular table salt
- ½ teaspoon granulated sugar optional, to balance savory spices
For Cooking and Serving:
- 2 tablespoons olive oil
- Ketchup or your favorite condiment for serving
Instructions
- Prepare Your Workspace and Tools: Before you begin, set yourself up for smooth cooking. Clear your countertop and gather all necessary equipment: a large mixing bowl, kitchen scale (optional but recommended for even sizing), non-stick frying pan, spatula/turner, and freezer-safe containers if you plan to store extra patties. Wash your hands thoroughly, as you’ll be mixing the ingredients by hand. Place your spices, ground pork, olive oil, and any measuring spoons nearby so you don’t need to search mid-prep.
- Combine Ingredients Thoroughly: Place 500g (1 lb) of ground pork into the large mixing bowl. Sprinkle in 1 tsp dried ground sage (the key flavor note), ½ tsp dried thyme (crushed lightly between your fingers to release aroma), 1 tsp onion powder, ½ tsp garlic powder, 1 tsp black pepper, ¾ tsp kosher salt (or ½ tsp table salt), and ½ tsp sugar (optional, for a slight sweetness that balances the savory spices). Using clean hands, gently but thoroughly mix the meat and seasonings, folding from the outside of the bowl toward the center and pressing slightly to integrate everything evenly. Avoid over-mixing, as that can make the patties tough.
- Shape Even-Sized Patties: Divide the mixture into 8 equal portions—using your kitchen scale ensures accuracy and consistent cooking times. Roll each portion gently into a ball, then press it into a patty about 1 cm (0.4 inches) thick. Lightly press a shallow indentation into the center of each patty with your thumb; this helps them cook evenly and prevents them from puffing up into domes while frying. Arrange patties on a tray or plate, leaving a little space between each so they don’t stick together.
- Heat the Pan and Oil: Place your non-stick frying pan over medium-high heat and allow it to warm up for 1–2 minutes. Add 1 tablespoon of olive oil and swirl it around the pan so the surface is evenly coated. The oil should shimmer slightly but not smoke—this indicates it’s hot enough to sear the patties without burning them.
- Cook the First Batch: Place half of your patties into the pan, leaving space between each so they sear rather than steam. Let them cook for 2 minutes on the first side without moving them—this forms a golden-brown crust that seals in the juices. Flip carefully with your spatula and cook for another 2 minutes on the other side, pressing lightly with the spatula to ensure full contact with the pan. Once cooked, transfer them to a paper towel-lined plate to absorb any excess oil.
- Cook the Second Batch: Add the remaining 1 tablespoon of olive oil to the pan and allow it to heat again. Repeat the same process with your remaining patties—2 minutes per side—until golden, fragrant, and cooked through. If in doubt, use a meat thermometer to ensure the internal temperature reaches 71°C / 160°F, the safe cooking temperature for pork.
- Serve or Store: Serve the patties immediately while warm with ketchup, scrambled eggs, toast, or alongside rice and vegetables for a complete meal.If storing, allow them to cool to room temperature. Place cooked patties in an airtight container in the refrigerator for up to 3 days. For uncooked patties, arrange them on a baking sheet in a single layer and freeze until solid, then transfer to freezer-safe containers or bags for up to 3 months. Thaw in the refrigerator before cooking as directed above.+
Notes
- Sage is the Star: Dried sage is the defining spice that gives these patties their signature flavor. If you don’t have it on hand, try substituting with ½ teaspoon paprika, ¼ teaspoon cumin, and ¼ teaspoon extra garlic powder for a different but equally tasty profile.
- Crush Your Thyme: Breaking up dried thyme with your fingers before adding releases essential oils, amplifying the herbaceous aroma and flavor in every bite.
- Gentle Mixing: Use clean hands to fold the spices evenly into the ground meat, mixing just enough to combine without overworking. Over-mixing can lead to dense, tough patties.
- Perfect Patty Shape: Press a shallow dent in the center of each patty before cooking to keep them flat and avoid puffing up during the frying process.
- Storage Tips: Raw patties can be frozen in a single layer on a baking sheet before transferring to airtight containers or bags for up to three months. Cooked patties store well in the refrigerator for up to three days. Always thaw frozen patties overnight in the fridge for best results before cooking.
Chef’s Secrets for Perfect Patties
Mastering the art of homemade sausage patties is all about balance and technique.
The key to achieving juicy, flavorful patties lies in the spice blend—dried sage is the standout ingredient, adding a warm, earthy note that elevates the pork’s natural flavor.
Crushing dried thyme before mixing releases its essential oils, enhancing aroma and depth.
When combining ingredients, gently fold the spices into the meat rather than aggressively mixing; this keeps the texture tender and prevents toughness.
Shaping patties evenly is crucial—not only for consistent cooking but also to avoid drying out thinner edges.
The small thumb indentation at the center of each patty is a clever trick to keep them flat during cooking, ensuring even heat distribution. Cooking over medium-high heat with just enough olive oil to sear creates a golden crust that locks in moisture.
For safety and best results, use a meat thermometer to confirm an internal temperature of 160°F (71°C), which ensures the pork is fully cooked without drying out.
Serving Suggestions That Delight Everyone
These versatile sausage patties shine at any meal, from a comforting breakfast to a quick dinner.
For breakfast, serve them alongside fluffy scrambled eggs and buttered toast, with a side of ketchup or spicy mustard to add a tangy kick.
For a heartier lunch or dinner, pair them with garlic-infused rice and steamed green beans tossed lightly in French dressing—a perfect balance of savory and fresh.
You can also transform these patties into gourmet burgers by placing them on toasted buns with your favorite toppings such as lettuce, tomato, and pickles.
They pair wonderfully with roasted vegetables or a crisp salad for a lighter option. Experiment with different sauces—try a smoky BBQ or a tangy chimichurri to vary flavors.
Because they freeze well, they’re also excellent for meal prepping, making it easy to enjoy a wholesome, satisfying meal anytime.
Storage Tips for Freshness and Flavor
Proper storage maximizes the taste and safety of your homemade patties.
Once cooked, allow them to cool completely before placing them in an airtight container; they will keep well in the refrigerator for up to three days.
For longer storage, raw patties should be arranged individually on a baking tray in a single layer and frozen until solid—this prevents sticking.
Once frozen, transfer them to freezer-safe bags or containers, layering with parchment paper if needed, and store for up to three months. Thaw frozen patties overnight in the refrigerator for best results, ensuring even cooking the next day. Avoid refreezing thawed patties to maintain quality and safety.
If you’re short on time, you can cook patties directly from frozen, just add a couple of minutes to the cooking time and monitor carefully to avoid burning.
These tips keep your patties fresh, flavorful, and ready to enjoy anytime.
Frequently Asked Questions About Sausage Patties
1. Can I use other meats instead of pork?
Absolutely! Ground chicken or turkey works well as leaner alternatives. Keep in mind that leaner meats may require slightly less cooking time and benefit from a bit of added fat or moisture, such as a teaspoon of olive oil mixed in.
2. How do I prevent the patties from falling apart?
Use your hands to gently but thoroughly mix the ingredients so everything binds well without overworking the meat. The small thumb indentation also helps keep the patties stable while cooking. Cooking over medium-high heat allows the crust to form quickly, sealing the patties together.
3. Is it necessary to add sugar?
Sugar is optional but recommended as it balances the savory spices and helps achieve a subtle caramelized crust during cooking. If you prefer, you can omit it without drastically affecting flavor.
4. Can I prepare patties ahead of time?
Yes! These patties freeze wonderfully. Shape them, freeze individually on trays, then store in airtight containers for up to three months. Thaw before cooking or cook straight from frozen with slight adjustments to cook time.
5. What’s the best way to reheat cooked patties?
Reheat gently in a non-stick pan over low to medium heat until warmed through. Alternatively, use a microwave covered loosely with a damp paper towel to retain moisture. Avoid high heat to prevent drying out.
This recipe is inspired by recipetineats and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
Jessica T. Brown is the founder of KitchenHush.com, a platform born out of her deep love for cooking and the quiet joy found in the kitchen. From a young age, Jessica discovered that the kitchen wasn’t just a place to prepare meals—it was a space for connection, creativity, and comfort. Inspired by those early memories, she created Kitchen Hush to share that experience with home cooks everywhere.