Breakfast sausage is a staple in many households, often served crumbled in creamy gravy with biscuits, in breakfast sandwiches or alongside eggs and toast. While store-bought sausages are convenient, nothing beats the taste of fresh homemade sausage.
Breakfast sausage patties are a thing in Austin, TX. If you order sausage with your eggs in an Austin restaurant, you will be served sausage patties. If you order links, it's a dead giveaway that y'all aren't from here.
This post will guide you through the process of making your own delicious breakfast sausage patties. They are surprisingly easy to make and in just 30 minutes you will have 18 sausage patties. They freeze really well and are a tasty way to start your day.
Try my other recipes for Brisket Breakfast Tacos, Texas Hot Links, Homemade Applewood Smoked Bacon and How to Make Homemade Canadian Bacon.
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Ingredients
- Boneless pork shoulder
- Pork back fat
- Red pepper flakes
- Ground thyme
- Ground marjoram
- Ground sage
- Cayenne pepper
- Freshly ground black pepper
- Granulated sugar
- Kosher salt
- Water
See recipe card for quantities.
Instructions
Cut the pork shoulder and pork back fat into 2-inch pieces. Grind it all together using a meat grinder with a ¼" plate.
Cut the pork shoulder into 2-inch pieces.
Cut the pork back fat into 1 - 2 inch pieces.
In a small bowl, mix together the red pepper flakes, thyme, marjoram, sage, cayenne pepper, freshly ground black pepper, sugar and kosher salt. Then add the mixed spices to the ground pork. Use a gloved hand to gently mix the spices with the meat. Be careful to not squeeze the meat as that will change the texture of the breakfast sausage.
Grind the meat using a ¼" grinder plate.
Add the spices to the ground pork.
Once the sausage mixture is well-combined, shape it into patties. For best results, use a #16 cookie scoop to place balls of the sausage mixture onto a baking sheet lined with parchment paper. Cover the balls with another piece of parchment paper and flatten them into patties using a burger press or heavy skillet.
Place the entire tray of formed sausage patties in your freezer for at least 2 hours until the patties are frozen. Transfer the frozen patties to freezer bags and store in the freezer for up to 3 months. Get as much air out of the bags as possible to avoid freezer burn. For food safety reasons, always handle fresh or frozen sausage patties with gloved hands.
Cook frozen breakfast sausage patties in a heavy skillet over medium heat until done (165°F). The sausage should be slightly crisp, golden brown and cooked through. There is no need to thaw the sausage patties, just place them in a fry pan and cook.
Use a #16 scoop to form uniform balls of ground sausage.
Cook frozen breakfast sausage patties over medium heat until done (165°F).
Variations
This recipe allows you to customize the spice levels, so don’t be afraid to adjust the seasoning to suit your taste. Add a bit more red pepper flakes or cayenne pepper for extra heat.
Equipment
The breakfast sausage in this recipe was ground using a meat grinder with a ¼" plate. The pork could also be ground by pulsing in a food processor. Be careful not to over-process or the sausage patties will become dense.
Storage
Store frozen sausage patties in the freezer for up to 3 months.
Top Tip
For safe consumption, always ensure your sausage patties reach an internal temperature of 165°F.
Final Thoughts
Making your own breakfast sausage patties at home is easy to do and allows you to control the amount of spice and adjust the taste to your liking. Best of all, the patties can be frozen for a long time, making them a convenient option for busy mornings.
Whether you’re enjoying homemade breakfast sausage with a side of pancakes, alongside a fluffy omelet, in a breakfast sandwich or crumbled in gravy and served with biscuits, this is sure to become one of your favorite recipes. Enjoy!
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Pairing
These are my favorite dishes to serve with this recipe.
📖 Recipe
Homemade Breakfast Sausage Patties Recipe
Equipment
- 1 Meat Grinder with a ¼" plate
Ingredients
Meat
- 2 lb pork shoulder boneless
- 1 lb pork back fat
Spices
- 1.25 teaspoon red pepper flakes
- 2 teaspoon dried thyme ground
- 1.5 teaspoon dried Marjoram ground
- 2 teaspoon dried sage ground
- .25 teaspoon cayenne pepper
- 1 teaspoon black pepper freshly ground
- 1.5 teaspoon sugar
- 4 teaspoon kosher salt
- .5 cup water
Instructions
- 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 ¼" plate. Set aside.
- Mix all of the spices together in a small bowl. Then, add the mixed spices to the ground pork along with the water. Use a gloved hand to gently mix it all together. Be careful to not squeeze the meat as that will change the texture of the breakfast sausage.
- 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 freezer 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).
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