Breakfast Sausage Patties are so easy to make on your own, that you will never want to buy the frozen patties again! These are so good your family will think you are a professional chef on the side. 😉 For a complete breakfast, pair these patties with the Best French Toast or Apple Fritter Bread.

Breakfast Sausage Patties

Breakfast Sausage Patties

Although debatable about being the ‘most important meal of the day’, breakfast is still an important meal to get you started on your day. After all, breakfast means ‘breaking the fast’ since you were hopefully getting a good night’s sleep the night before!

Spices for Homemade Breakfast Sausage Patties

Breakfast Sausage Patties Recipe

It’s pretty easy to find frozen breakfast sausage at the grocery store, but I encourage you to make your own! Breakfast Sausage Patties are really simple to make, and they are full of all the flavor and spices you would expect to taste in breakfast sausage. They pair well with eggs and bacon, but are great on their own, too! I used them in my Biscuits and Gravy recipe and found myself nibbling on a few of the pieces of sausage because it is so tasty!

Adding Spices to Sausage

How to Make Breakfast Sausage Patties

Breakfast Sausage Patties are really easy to make. Trust me on this one. This is also the sausage recipe for my Biscuits and Gravy.

  • First, mix together the spices and brown sugar in a small bowl.
  • Then, place the ground pork in a larger bowl. Add the mixed spices to the ground pork and mix with your hands. This is the fun part! Did you know that everyone, including adults, has sensory needs? Forming the ground pork into sausage is perfect for those tactile needs. It is also quite therapeutic to be doing something with your hands. The squeeze and release action relieves stress if you have any, and if you don’t have any stress, please tell me your secret!
  • Once you have formed the ground pork into patties, sautee them in a large skillet over medium-high heat. I usually cook them for 5 minutes per side. To be safe, use a meat thermometer to check for an internal temperature of 160°F.
Sausage Patties before Cooking

Alternatives to Ground Pork

I used ground pork for this Breakfast Sausage Patties recipe. But, since the flavor is all about the spices, you could definitely use an alternative. You could try ground beef, turkey, or chicken. Ground bison or venison could be an option as well. (You may need to add more fats if using leaner meat, such as bacon fat, eggs, butter, oils, or doing a combination of meats.)

Cooked Breakfast Sausage Patties

Can I Freeze Leftover Breakfast Sausage Patties?

Yes! I would recommend making a few extra to have on hand for future breakfasts! When you taste how flavorful these sausage patties are, you will not want to waste even one! If stored properly, cooked, frozen Breakfast Sausage Patties are good for up to 4 months!

Cutting into Breakfast Sausage Patties

More Breakfast Recipes

5 from 7 votes

Breakfast Sausage Patties

Prep Time 5 minutes
Cook Time 10 minutes
Filled with flavor and protein, Breakfast Sausage Patties are sure you get your day going on the right foot!


  • 1 teaspoon dried sage
  • 1 teaspoon garlic powder
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • ¼ teaspoon dried marjoram
  • 1 tablespoon brown sugar
  • ¼ teaspoon crushed red pepper flakes
  • 1 pinch ground cloves
  • 2 pounds ground pork


  • In a small, bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper, and cloves. Mix well.
  • Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.
  • Sautee the patties in a large skillet over medium-high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (73 degrees C).

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

    1. The information before the recipe has a lot of interesting/useful tips, one specific part is titled “Alternatives to ground pork”. Which mentions that you can use beef, turkey, chicken, bison, or venison.

  1. I made this for breakfast this morning. I purchased 1 pound of ground pork and made a half recipe. I didn’t have dried sage but did have fresh so I used that. I found the finished product to be really fresh tasting and a good accompaniment for the special french toast I made. Husband really enjoyed the meal. I ended up with two servings of sausage that I didn’t cook, I will vacuum seal and freeze for another day.

    1. Maria did you use the same measuring as for the 2lbs or did you cut them in half? Seems like it may not be enough flavor if you cut it in half. Thanks in advance!

  2. I took one bite and stopped to write this! A-MAZING! Thank you for sharing!!!! Husband likes it too!

  3. Why wouldn’t you be able to? I’m thinking yes go right ahead if you’ve made them into patties put a peice of parchment in between them.

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