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Spicy Breakfast Sausage Patties from scratch

Spicy Breakfast Sausage Patties

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Breakfast, Brunch
Cuisine American
Servings 8 large patties or 12 smaller ones

Equipment

  • Mixing bowl A large one to mix the meat and spices thoroughly.
  • Measuring Spoons Precision matters when you're working with spices.
  • Gloves (optional) For mixing the meat if you prefer not to handle it directly.
  • Cast-iron skillet or nonstick pan For optimal browning and even cooking.
  • Spatula To flip your patties without breaking them.
  • Meat Thermometer Optional but helpful for ensuring your patties hit 160°F.
  • Freezer bags or airtight container If you're planning to freeze a batch.

Ingredients
  

For the sausage patties

  • 2 lbs ground pork or a mix of pork and beef for a more complex flavor
  • 2 teaspoons kosher salt
  • 1½ teaspoons ground black pepper
  • 1 tablespoon smoked paprika
  • 2 teaspoons crushed red pepper flakes adjust to taste
  • 1 tablespoon brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried sage
  • ½ teaspoon cayenne pepper
  • ½ teaspoon thyme dried
  • ¼ teaspoon allspice optional for a subtle warmth
  • 2 tablespoons apple cider vinegar adds tang and tenderizes
  • 2 tablespoons ice water helps with binding

Instructions
 

Mix the Meat and Spices

  1. In a large bowl, combine the ground pork with all your spices—salt, pepper, smoked paprika, red pepper flakes, brown sugar, garlic powder, onion powder, sage, cayenne, thyme, and allspice. Add the apple cider vinegar and a splash of ice water.
  2. Using your hands (gloved or not), mix thoroughly until everything is well combined. Don’t overmix, but make sure the spices are evenly distributed—this step is key to transforming a basic sausage into one of those unforgettable sausage dinner ideas.

Form the Patties

  1. Scoop out portions and shape into round, flat patties about ½ inch thick. A cookie scoop helps if you want uniform sizing. You can make smaller patties for kids or sandwich-sized ones for biscuit sandwiches.
  2. At this point, you can refrigerate the patties for up to 24 hours to let the flavors meld—or freeze them between parchment sheets for a ready-to-go breakfast option. That makes them ideal for dump and go crockpot dinners too, if you're planning to use them in a slow cooker breakfast casserole or hash.

Cook the Patties

  1. Heat a skillet over medium heat—cast iron is best for a crispy outer crust. You can lightly grease the pan if using lean pork, but otherwise, the patties will release their own fat.
  2. Cook in batches, without crowding the pan. Sear the patties 3–4 minutes on the first side, then flip and cook for another 3–4 minutes, until fully browned and cooked through. Use a thermometer to confirm they’ve reached 160°F internally.
  3. Let rest for 2 minutes before serving to allow juices to redistribute.