Homemade breakfast sausage patties are easy to make and a tasty way to start your day.
I live in Austin, TX where breakfast sausage patties are a thing. If you order sausage with your eggs in an Austin restaurant, this is what you will be served. If you order links, it’s a dead giveaway that y’all aren’t from here.
Breakfast sausage patties are surprisingly easy to make. In just 30 minutes, you will 18 sausage patties in your freezer. Give it a try!
Prepare the Meat
Cut the pork shoulder into 2″ pieces. Cut the back fat into small pieces and grind it all together using a meat grinder with a 1/4″ plate. Set aside.
Mix it All Together and Form Breakfast Sausage Patties
Add the spices to the ground pork. Gently mix it all together with a gloved hand. Be careful to not squeeze the meat as that will change the texture of the breakfast sausage. Just stir it together.
Place a scoop (#16) of the mixture onto a piece of parchment paper. That little number on the inside of the band is the scoop size. It represents the number of scoops in a quart. The smaller the number, the larger the scoop.
Cover with another piece of parchment paper and flatten into a patty using a burger press or heavy pan. Place the formed breakfast sausage patties on a cookie sheet lined with parchment paper then place the entire tray into your freeze for two hours until the patties are frozen. Transfer the patties to freezer or FoodSaver bags and keep in the freezer.
Cook frozen breakfast sausage patties over medium heat until done (165°F). There is no need to thaw them, just place them in fry pan and cook.
Other Great Recipes to Try
- Brisket Breakfast Tacos
- Carnitas Tacos
- Pork Belly Tacos
- Shrimp Tacos in Adobo Marinade
- Texas Hot Links
- Fire Roasted Salsa Roja
- Brisket Queso
- No Bean Texas Chili
Homemade Breakfast Sausage
Equipment
- 1 Meat Grinder with a 1/4" plate
Ingredients
Meat
- 2 lb Pork shoulder boneless
- 1 lb Pork back fat
Spices
- 1.25 tsp Red pepper flakes
- 2 tsp Dried thyme ground
- 1.5 tsp Dried Marjoram ground
- 2 tsp Dried sage ground
- .5 tsp Cayenne pepper
- 1 tsp Black pepper freshly ground
- 1.5 tsp Sugar
- 4 tsp Kosher salt
- .5 cup Water
Instructions
Prepare the Meat
- Cut the pork shoulder into 2" pieces. Cut the back fat into small pieces and grind it all together using a meat grinder with a 1/4" plate. Set aside.
Put it All Together
- Add the spices to the ground pork. Gently mix it all together with a gloved hand. Be careful to not squeeze the meat as that will change the texture of the breakfast sausage. Just stir it together.
- Place a scoop (#16) of the mixture onto a piece of parchment paper. Cover with another piece of parchment paper and flatten into a patty using a burger press or heavy pan.
- Place the formed breakfast sausage patties on a cookie sheet lined with parchment paper then place the entire tray into your freeze for two hours until the patties are frozen. Transfer the patties to freezer or FoodSaver bags and keep in the freezer.
- Cook frozen breakfast sausage patties over medium heat until done (165°F).
