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Homemade Breakfast Sausage (Patties or Crumbles)

Making your own Homemade Breakfast Sausage is so incredibly easy, and the flavor is outstanding. All you need is some ground pork and a few dried herbs and spices, and you’re good to go!

Sausage lovers, rejoice! This recipe is a breakfast game-changer. Once you try it, you will want to make it all the time (and you may never buy packaged sausage again)!

I often wonder why there are some foods that we buy (with so many ingredients that we can’t say or spell) when they are so darn simple to make at home, and they taste better too. Breakfast sausage is one of them.

I’d bet that most people would say that it’s because they don’t have the time or they think it is too difficult.

Well, guess what? It takes 5 minutes or less to put some ground pork in a bowl, measure out some dried herbs and spices, and mix it all together. Then you just put it in the fridge for the night and go to bed.

In the morning, your sausage is ready to cook. Cook it up as-is to make crumbles, or take a few minutes to form the meat into patties before cooking.

Yes, it’s that quick and easy! Honestly, the hardest part is probably remembering that you need to make it the day or night before you want to eat it.

Then there’s the flavor. It’s all there and then some. I’ve never had store-bought sausage that tasted this good.

And I love knowing exactly what I’m eating. No mystery ingredients here!

homemade breakfast sausage patties on a white plate with a serving fork on the side

How to serve up your homemade breakfast sausage:

The great thing about this sausage is that it’s so versatile. Here are just a few ideas on how to use it.

  • Patties:
    • Serve alongside any kind of eggs, pancakes, or French toast.
    • If you take one of the patties and smash it flat with the back of a spatula as soon as you put it in the pan, you’ll get a larger, thinner patty that’s the perfect size for putting on a breakfast sandwich.
  • Crumbles:

homemade breakfast sausage crumbles on a white plate

Ingredients you need:

  • Ground pork
  • Dried ground sage
  • Garlic powder
  • Dried marjoram
  • Cayenne pepper
  • Salt
  • Black pepper

Here’s a look at how to make Homemade Breakfast Sausage (Patties or Crumbles):

two images, one a bowl of mixed herbs and spices and a spoon with text that says mix together the herbs, spices, salt, and pepper, the other of ground pork in a bowl with the spice mixture sprinkled on top
two images, one of a hand mixing the meat mixture with text that says gently mix until well-combined, the other of a refrigerator with text that says cover and refrigerate 12 hours (or overnight)
two images, one of 4 raw sausage patties on a white plate with text that says shape into 2-ounce patties, you will get 8 patties, the other of the patties being cooked in a frying pan with text that says cook over medium-low-heat to internal temperature of 160 degrees Fahrenheit
two images, one of sausage crumbles being cooked in a frying pan with text that says or instead of making patties, you can cook the sausage as is, the other of two homemade breakfast sausage patties on a white plate with scrambled eggs and a fork with text that says enjoy

Tips & Tidbits:

  • The cayenne pepper does not make the sausage hot. There is only a small amount, and it adds some warmth in the background that makes the sausage better with it than without it.
  • I find that it’s easiest to just get in there with my hands when I’m mixing everything together, but you can use a fork or a spoon if you’d prefer.
    • Use a light touch when mixing and be careful not to over-mix. Mix just until the seasoning is evenly distributed, and don’t compact the meat too much. This will help prevent your sausage from having a tough texture.
  • If you’d like to do a taste test for seasoning before you cook the whole batch of sausage, just take a very small amount of the meat mixture, make a tiny patty, and cook it up and taste it.
    • Feel free to adjust any of the seasonings to suit your own tastes.
  • Leftover cooked sausage can be stored in an airtight container in the refrigerator for up to 3 to 4 days.
  • You can freeze raw or cooked sausage. Place in a freezer bag, remove as much air as possible, and freeze. For best results, use within 2 months.
    • If freezing patties, I would put them in a single layer (not touching each other) on a baking sheet or tray and freeze until firm before putting them in a freezer bag. This prevents them from sticking together, so you can easily pull out only as many patties as you need.
two homemade breakfast sausage patties on a plate with scrambled eggs with a piece of a sausage patty on a fork

If you’re planning on making your mom a special breakfast in bed or brunch this weekend for Mother’s Day, why not serve up a side of this super delicious homemade sausage that you made yourself? It’ll be even more special!

I hope you try this Homemade Breakfast Sausage recipe and love it as much as I do. Thanks for visiting today!

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Homemade Breakfast Sausage (Patties or Crumbles)

Making your own Homemade Breakfast Sausage is so incredibly easy, and the flavor is outstanding. All you need is some ground pork and a few dried herbs and spices, and you're good to go!
Print Recipe Rate/Comment Pin Recipe
Prep Time: 10 minutes
Cook Time: 8 minutes
Chill Time: 12 hours
Total Time: 12 hours 18 minutes
Servings: 4
Calories: 301
Author: Michelle / Now Cook This!

Ingredients

  • 1 pound ground pork
  • 1 teaspoon dried ground sage
  • ¼ teaspoon garlic powder
  • 1 teaspoon dried marjoram
  • teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Instructions

  • In a small bowl, combine the sage, garlic powder, marjoram, cayenne pepper, salt, and black pepper. Stir until well-combined.
  • Place the ground pork in a large bowl and add the spice mixture. Gently mix until well-combined (I use my hands for this because I think it's easiest, but a fork or spoon works too).
    Note: Use a light touch and be careful not to over-mix. Mix just until the spices are evenly distributed, and don't compact the meat too much. This will help prevent your sausage from having a tough texture.
  • Cover and place in the refrigerator for 12 hours (I let mine sit overnight).
  • To make patties:
    Divide the meat mixture into 8 equal portions (about 2 ounces each). Gently shape each portion into a round patty about 2½ inches in diameter by ½ inch thick.
    Cook in a large skillet over medium-low heat until the internal temperature reaches 160°F, about 3 to 4 minutes per side. Note: No oil or butter is needed for cooking, as the meat has plenty of its own fat.
  • To make crumbles:
    Cook the meat mixture in a large skillet over medium-low heat, stirring occasionally and breaking up the meat into crumbles as you go, until cooked through, about 6 to 8 minutes.

Notes

  • Leftover cooked sausage can be stored in an airtight container in the refrigerator for up to 3 to 4 days.
  • You can freeze raw or cooked sausage. Place in a freezer bag, remove as much air as possible, and freeze. For best results, use within 2 months.
    • If freezing patties, I would put them in a single layer (not touching each other) on a baking sheet or tray and freeze until firm before putting them in a freezer bag. This prevents them from sticking together, so you can easily pull out only as many patties as you need.
  • Estimated calories are based on a serving size of 2 sausage patties or ¼ of the sausage crumbles.
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