Start your day with satisfying, flavorful patties that are easy to make and full of homestyle charm. These Homemade Breakfast Sausage Patties with Herbs and Spices are juicy, aromatic, and customizable—perfect for busy mornings or weekend brunches. Whether you’re aiming to elevate your sheet pan dinners or simply enjoy a savory protein on the side of scrambled eggs, these patties bring hearty flavor using common pantry staples. Let’s dive into the savory world of sausages meals made right in your kitchen!
Breakfast Sausage Patties with Herbs and Spices
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Breakfast
Cuisine American
Servings 8 patties (about 4 servings)
Large Mixing Bowl allows room for even mixing.
Small bowl for dissolving mustard, vinegar, and water.
Measuring Spoons precise seasoning.
Large Skillet or Griddle heavy-bottomed preferred for even browning.
Spatula or fish turner for flipping patties.
Sheet pan and parchment paper handy for transfer or finishing in oven.
Optional: food scale for uniform patties, great for meal prep or for saving freeze portions.
- 1 lb 450 g ground pork – choose a mixture of shoulder and lean for the best fat balance.
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tsp dried sage
- ½ tsp dried thyme or 1 tsp fresh, finely chopped
- ½ tsp dried rosemary crushed
- ½ tsp smoked paprika – adds depth and color.
- ¼ tsp nutmeg finely grated
- ¼ tsp crushed red pepper flakes optional, for light heat
- 1 Tbsp brown sugar light or dark
- 2 cloves garlic minced
- 2 Tbsp finely diced onion
- 1 Tbsp Dijon mustard adds tang and moisture
- 1 tsp Worcestershire sauce
- 1 tsp apple cider vinegar for brightness
- 1 tbsp ice-cold water helps bind and keeps patties juicy
Mix the ingredients
In a large bowl, combine ground pork, salt, pepper, sage, thyme, rosemary, paprika, nutmeg, red pepper flakes (if using), and brown sugar. Add minced garlic and diced onion. In a small bowl, whisk Dijon mustard, Worcestershire sauce, apple cider vinegar, and ice‑cold water. Pour into the meat mixture.
Tip: Use clean hands or a fork to mix just until combined—overmixing can make patties tough.
Form the patties
Divide mixture into eight equal portions (about 2 oz or 55 g each). Roll into balls, then flatten into ~3½‑inch discs, about ½‑inch thick. Press center slightly for even cooking.
Chill (optional but recommended)
Chill patties for 10–15 minutes in refrigerator. This firms them slightly and helps retain juiciness during cooking.
Cook on stovetop
Preheat skillet or griddle over medium heat. Lightly oil or use cooking spray. Place patties in single layer, spaced apart. Cook 4–5 minutes on first side until nicely browned and edges set. Flip and cook 3–4 minutes more until center reaches 160°F (71°C). Internal juices may run clear or slightly pink.
Finish in oven (optional)
For thicker or juicier patties, transfer sheet‑lined pan to 350°F (175°C) oven for additional 3–5 minutes.
Rest
Let patties rest 2 minutes before serving—this locks in moisture.
Pairing Suggestions
Breakfast Build-Ups
Melted cheese, eggs, avocado, tomato slices, and spicy aioli in a toasted English muffin.
Serve alongside scrambled or poached eggs, sautéed spinach, and roasted potatoes.
Hearty Sandwiches/Wraps
Flip into flatbreads or tortillas with peppers, onions, pepper jack cheese, crunchy slaw, and a smear of mustard—similar vibe to Italian sausage recipes for dinner but in breakfast form.
Weekend Brunch Charcuterie
Add patties to a grazing board with pickles, cured meats, smoked fish, cheeses, fresh fruit, jams, honeycomb, and crackers. Guests love choosing their flavor combinations!
Meal Prep Ideas
Pre-cook and freeze patties—perfect for dump and go crockpot dinners like sausage‑apple breakfast casserole, or quick breakfast burritos.
Use patties as protein for sheet pan dinners with sweet potatoes and broccoli—this rolls over from breakfast into a tasty budget dinner for a family.
Versatile Swaps
Slice patties and toss into skillet with pasta, creamy sauce, kale, and parmesan for a twist on sausage dinner ideas.
Crumble patties for ground sausage recipes: try skillet‑baked penne with ricotta or sausage patties turned into meatballs in tomato sauce.
Pair patties with baked beans, coleslaw, or green peas for a casual cold weather dinner idea.
FAQs
1. Can I use turkey or chicken instead of pork?
Yes—substitute ground turkey or chicken (preferably thigh or dark meat for fat). Adjust seasonings slightly (add extra salt) due to lean protein. This gives a leaner chicken sausage recipe alternative.
2. Should I use pork shoulder or lean ground pork?
A 70/30 or 80/20 mix (shoulder and lean) balances flavor, moisture, and texture. Using only lean results in drier patties; only shoulder may shrink and feel greasy.
3. Why is there sugar in sausage?
Brown sugar balances spices and herbs, aids caramelization for golden crust, and gives a touch of sweetness—true to many Italian sausage recipes.
4. Can I freeze these?
Absolutely! Freeze cooked patties flat in bags. To thaw, microwave or reheat in skillet/oven. Useful for fast family breakfasts or quick inclusion in cheap dinners for a family.
5. What to serve with these at dinner?
Great in dinner recipes—slice and combine with roasted veggies, pasta, polenta, beans, soups, or chili. Works well as ground sausage in casseroles or soups, especially comforting on cold weather dinner nights.
