Introduction
While store-bought breakfast sausage can be convenient, I’ve found that making your own patties at home is incredibly rewarding and cost-effective. After years of experimenting with different recipes, I’ve perfected a simple method that’ll give you delicious, clean-ingredient sausage patties perfect for a carnivore lifestyle.
You’ll love how easy it is to control exactly what goes into your breakfast meat. I remember when I first started making these – I was amazed at how much better they tasted than processed versions. The best part? You can make a big batch on Sunday and have protein-rich breakfasts ready all week long. Whether you’re following a strict carnivore diet or just want healthier breakfast options, these homemade sausage patties are a game-changer.
Recipe
Making your own sausage patties allows you to control the quality and ingredients that go into your breakfast meat. With just a few simple seasonings and quality ground pork, you can create flavorful patties that rival any store-bought version.
These homemade sausage patties are perfect for meal prep and can be made in larger batches for freezing. They cook up quickly and provide a protein-rich start to your day, whether paired with eggs or enjoyed on their own.
- 2 pounds ground pork
- 2 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried sage
- 1/2 teaspoon ground fennel seeds
In a large mixing bowl, combine ground pork with all seasonings until well incorporated. Form the mixture into 8-10 evenly sized patties. Heat a cast-iron skillet over medium heat. Cook patties for 4-5 minutes per side until golden brown and reach an internal temperature of 160°F (71°C). Let rest for 2-3 minutes before serving.
Keep ingredients and mixing bowl chilled while preparing the patties to maintain the best texture. When freezing, separate individual patties with parchment paper to prevent sticking. Store in an airtight container or freezer bag for up to 3 months. To cook from frozen, add 2-3 minutes to the cooking time per side, ensuring the internal temperature reaches 160°F (71°C).
Prep Time
The total prep time for these homemade sausage patties is surprisingly quick – you’ll need just 15-20 minutes to get everything ready. You’ll spend about 5 minutes gathering your ingredients and measuring the seasonings. The actual mixing takes another 5 minutes, and forming the patties requires roughly 10 minutes.
Here’s a quick breakdown of your prep steps:
- Measure seasonings (2-3 minutes)
- Mix spices with ground pork (5 minutes)
- Form into 8-10 patties (8-10 minutes)
I’d recommend setting out all your ingredients before starting, which helps the process flow smoothly. If you’re planning to freeze some patties, have your parchment paper ready and storage containers nearby. Trust me – once you’ve done this a few times, you’ll be even faster!
Equipment needed
Successfully preparing homemade sausage patties requires just a few basic kitchen tools that you probably already have on hand. You’ll need:
- A large mixing bowl for combining ingredients
- Measuring spoons for precise seasoning
- A cast-iron skillet or heavy-bottomed pan
- A meat thermometer to check doneness
- Parchment paper for freezer storage
- A spatula for flipping patties
I’ve found that a kitchen scale really helps create uniform patties, though you can eyeball it if needed. If you’re planning to freeze extras, grab some freezer-safe containers or zip-top bags. While not essential, I love using a burger press to form perfectly round patties – it’s a great investment if you make these often. Just remember to keep your bowl and tools chilled for the best results.
Basic Cooking Method and Time
Perfectly cooked sausage patties start with proper pan temperature and timing. You’ll want to heat your cast-iron skillet over medium heat until it’s nice and hot – I like to test it by adding a tiny drop of water that should dance across the surface. Place your patties in the pan with enough space between them, and let them cook for 4-5 minutes on each side.
Keep an eye on the color as they cook; you’re looking for a rich golden brown. I always use a meat thermometer to check that they’ve reached 160°F in the center. Once they’re done, transfer them to a plate and let them rest for 2-3 minutes. This resting period keeps the juices inside where they belong, giving you perfectly moist patties every time.
Cooking Steps
You’ll want to start by chilling your mixing bowl overnight and combining the chilled ground pork with your seasonings until everything’s well incorporated. Next, form the seasoned meat mixture into uniform patties using slightly wet hands to prevent sticking, making them about 1/2 inch thick. Get your skillet nice and hot over medium heat, then cook those patties for 4-5 minutes per side until they’re beautifully golden brown with a perfect crust.
Step 1. Chill Mixing Bowl Overnight
Since chilling your mixing bowl makes a noticeable difference in the texture of homemade sausage patties, I always pop mine in the refrigerator the night before. You’ll notice that working with cold equipment helps prevent the pork fat from becoming too soft or melting during mixing, which results in better-textured patties.
I learned this trick early in my cooking journey when my first batch turned out mushy and hard to shape. Now, I keep both the bowl and the meat cold until the last possible moment. If you’re in a hurry, you can also place your mixing bowl in the freezer for 15-20 minutes before use. Trust me, taking this extra step will make forming those perfect patties so much easier, and you’ll end up with firmer, more professional-looking results.
Step 2. Mix Meat With Seasonings
Grabbing your chilled bowl from the refrigerator, add the ground pork and all seasonings at once. You’ll want to mix everything thoroughly, but don’t overwork the meat – I’ve learned that gentle mixing keeps the texture perfect. Use your hands to fold and distribute the seasonings evenly through the pork.
I like to check the seasoning by making a tiny test patty and cooking it quickly in the skillet. This step has saved me from under-seasoning many times! Once you’re happy with the flavor, you can start forming your patties. The mixture should feel cold and slightly firm in your hands, which means you’re on the right track. If it starts feeling sticky or warm, pop the bowl back in the fridge for 15 minutes before continuing.
Step 3. Form Uniform Meat Patties
Dividing the seasoned meat mixture into equal portions is the first step to creating uniform patties that will cook evenly. I like to separate the meat into 8-10 portions, which gives you perfect breakfast-sized servings.
Once you’ve divided the meat, gently form each portion into a ball and press it between your palms to create a disc shape. You’ll want to make the patties slightly larger than your desired final size, as they’ll shrink during cooking. Press your thumb into the center of each patty to create a small dimple – this prevents the dreaded “puffing up” that can lead to uneven cooking. Keep the patties about 1/2 inch thick throughout for the best results.
Step 4. Heat Skillet to Medium
Before you start cooking those perfectly formed patties, getting your skillet to the right temperature is essential for achieving that golden-brown crust we’re after. I’ve found that preheating your cast-iron skillet over medium heat for about 5 minutes gives you that sweet spot temperature that’ll cook your sausages evenly.
You’ll know your skillet’s ready when you can hold your hand about 6 inches above the surface for 4-5 seconds before it feels too hot. If you can only hold it for 2-3 seconds, your heat’s too high, and if you can hold it longer than 6 seconds, turn it up a bit. I learned this trick from my grandfather, and it hasn’t failed me yet when getting that perfect sear on my breakfast sausages.
Step 5. Cook Until Golden Brown
Place your seasoned patties into the preheated skillet, making certain not to overcrowd the pan – I usually cook 3-4 at a time to give them plenty of space. Let them sizzle for about 4-5 minutes on the first side until you see a beautiful golden-brown crust forming. I’ve learned through trial and error that resisting the urge to flip them too early is key to achieving that perfect color.
Once you’ve got that first side nicely browned, flip them over and cook for another 4-5 minutes. You’ll want to check that they reach an internal temperature of 160°F using a meat thermometer – this guarantees they’re fully cooked while staying juicy. Trust me, these patties will look and taste way better than any store-bought version.
Customization Options
While the basic sausage recipe creates delicious patties, you can easily customize these homemade sausages to match your taste preferences and dietary needs. For a spicier kick, try adding red pepper flakes or cayenne powder to the mix. If you’re craving variety, you’ll love swapping ground pork for other meats like beef, bison, or even lamb.
You can also adjust the seasoning ratios to create your perfect flavor profile. Double the sage for a more herbaceous taste, or increase the fennel for that classic Italian sausage note. For strict carnivore dieters, you’ll want to keep it simple with just salt and black pepper. Remember to start with small adjustments and taste-test a tiny portion before cooking the entire batch.
Ingredients list (with precise measurements)
Now that you’ve got some ideas for customizing your sausage patties, let’s get specific about exactly what you’ll need to make the basic recipe.
You’ll need to gather:
- 2 pounds of ground pork (80/20 fat ratio works best)
- 2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dried sage
- ½ teaspoon ground fennel seeds
I’ve found that using high-quality meat makes all the difference in the final product. When I’m shopping, I look for pork that’s pink and fresh-looking, without any gray spots. Don’t worry if you can’t find fennel seeds – while they add a classic breakfast sausage flavor, your patties will still taste great without them.
Storage Information
Once you’ve cooked your homemade sausage patties, you’ll want to store them properly to maintain their fresh flavor and prevent spoilage. You can keep them in an airtight container in your refrigerator for up to 4 days, making them perfect for weekly meal prep.
For longer storage, freezing is your best option. Place the cooled patties in a freezer-safe container or bag, separating each patty with parchment paper to prevent them from sticking together. They’ll stay fresh in your freezer for up to 3 months. When you’re ready to eat them, you can thaw them overnight in the fridge or cook them straight from frozen – just add 2-3 minutes to the cooking time per side.
Health Benefits or Special Features
These homemade sausage patties pack three major health benefits that you won’t find in most store-bought versions. You’ll get complete control over the meat quality, allowing you to choose organic or grass-fed pork that’s rich in essential nutrients. Plus, you’re avoiding the artificial preservatives and questionable fillers that often lurk in commercial sausages.
I’ve found that making your own patties lets you adjust the salt content to match your needs, which is especially helpful if you’re following a carnivore diet. The simple ingredient list also means you’re getting pure protein without hidden carbs or allergens. When I switched to homemade patties, I noticed better digestion and more sustained energy throughout my morning. You’ll love knowing exactly what’s going into your breakfast!
Prep Time
Getting these sausage patties ready takes just 15 minutes of hands-on prep time. You’ll spend about 10 minutes mixing the ingredients and forming the patties, then another 5 minutes arranging them for cooking or freezing. I’ve found that using slightly wet hands while shaping the patties prevents the meat from sticking to your fingers.
If you’re meal prepping for the week ahead, you can easily double the recipe without adding much extra time. The actual cooking takes about 8-10 minutes total, but that’s mostly passive time where you can focus on other kitchen tasks. When I’m in a groove, I can prep and freeze 20 patties in under 30 minutes – just enough time to listen to my favorite podcast episode while getting tomorrow’s breakfast sorted.
Cook Time
The actual cooking process takes about 8-10 minutes when you’re working with fresh sausage patties. You’ll want to heat your cast-iron skillet over medium heat until it’s nice and hot, then cook each side for 4-5 minutes until they’re golden brown. I’ve found that resisting the urge to flip them too early helps create that perfect crust.
If you’re cooking from frozen, you’ll need to add an extra 2-3 minutes per side. Always check that your patties reach an internal temperature of 160°F – I use a meat thermometer to be sure. Once they’re done, let them rest for 2-3 minutes before serving. This helps keep all those delicious juices locked inside.
Total Time
From start to finish, you’ll need about 25-30 minutes to prepare these homemade sausage patties. That includes 10 minutes for mixing and forming the patties, plus 15-20 minutes of actual cooking time. If you’re meal prepping, I’d suggest setting aside an extra 5 minutes for properly storing the patties with parchment paper between layers.
The total time investment is pretty reasonable when you consider you’re making 8-10 patties at once. I like to double the recipe when I have time, which only adds about 15 minutes to the process. Trust me, you’ll thank yourself later when you’ve got a stash of these ready to go in your freezer for quick, protein-packed breakfasts.
Yield
One batch of this recipe produces 8-10 generous breakfast-sized sausage patties, each weighing approximately 3-4 ounces. You’ll find this yield is perfect for meal prepping a week’s worth of breakfasts or feeding a hungry family on weekend mornings. I like to make a double batch when I’m doing my Sunday prep – it barely takes any extra effort but gives me plenty of patties to stock my freezer.
If you’re following a carnivore diet, these patties will give you about 25-30 grams of protein each, making them an excellent choice for hitting your daily protein goals. Trust me, you won’t miss the fillers and additives found in store-bought versions, and your wallet will thank you for the cost savings.
Final Thoughts
Making your own sausage patties might seem intimidating at first, but I’ve found it’s actually one of the most rewarding meal prep projects you can tackle in your kitchen. When I started making these, I was amazed by how much better they taste than store-bought versions, and I love knowing exactly what’s in them.
You’ll save money in the long run, and you’ll have complete control over the quality of ingredients. I’ve discovered that keeping everything cold while preparing the patties makes a huge difference in the final texture. Plus, having a stash of these in your freezer means you’re always prepared for a quick, protein-rich breakfast. Trust me, once you’ve mastered this simple recipe, you’ll never go back to pre-made sausage patties again.
Frequently Asked Questions
Can I Substitute Ground Turkey or Chicken for the Pork?
You can substitute turkey or chicken, but you’ll need to add 1-2 tablespoons of fat since they’re leaner meats. The cooking time will decrease to 3-4 minutes per side.
How Thick Should I Form Each Sausage Patty?
A quarter-inch thickness in sausage patties shrinks to 1/8 inch when cooked. You’ll want to form each patty about 1/2 inch thick to maintain the ideal size after cooking.
Why Is My Sausage Mixture Sticking to My Hands While Forming Patties?
Your mixture’s sticking because your hands are too warm. Try wetting your hands with cold water or wearing food-safe gloves while forming the patties to prevent sticking.
Should I Drain the Fat While Cooking the Patties?
You shouldn’t drain the fat while cooking sausage patties. The rendered fat keeps them juicy and adds flavor. If you’re concerned, you can pat them dry after cooking.
Can These Be Cooked in an Air Fryer Instead of Skillet?
You’ll love how these sausage patties turn out in your air fryer! Cook them at 370°F for 12 minutes, flipping halfway through. They’ll get perfectly crispy on the outside while staying juicy inside.
Conclusion
You’ll love having these protein-packed patties ready to grab from your freezer on busy mornings. Take Sarah, who preps 20 patties every Sunday – she’s cut her breakfast prep time in half while staying true to her carnivore lifestyle. By controlling your ingredients and seasoning, you’re creating convenient meals that support your health goals. Give these homemade sausages a try, and you’ll never go back to store-bought versions again.
