Breakfast Sausage Recipe

Combine spices

In a small bowl, combine kosher salt, black pepper, ground sage, dried thyme, ground nutmeg, dried marjoram, brown sugar, crushed red pepper (if using), garlic powder, and onion powder. Mix thoroughly so the sugar and spices are evenly distributed.

Mix with meat

Place the ground pork and pork fat into a large bowl. Sprinkle the combined spice mix evenly over the meat. Add the cold water (2 tablespoons). Using clean hands or a sturdy spoon, fold and press the meat repeatedly until the mixture becomes tacky and the spices are fully incorporated, about 1–2 minutes. Do not overwork to the point of becoming paste — you want it cohesive and slightly sticky.

Rest (optional)

Cover the bowl and refrigerate the seasoned meat for at least 30 minutes or up to 24 hours. Resting lets flavors marry and the salt begin to cure the meat slightly. If you're short on time, you can cook immediately.

Form patties

Divide the sausage mixture into 8 equal portions (for 8 small patties) or 4 portions (for larger patties). For 8, each portion will be about 2 ounces. Roll each portion into a ball, then flatten gently into a 2.5–3 inch patty about 1/3 inch thick. Make a slight depression in the center of each patty with your thumb to prevent doming while cooking.

Preheat pan

Heat a large skillet over medium heat. Add 1 teaspoon neutral oil and swirl to coat the pan. If using a cast-iron skillet, let it heat until shimmering but not smoking.

Cook patties

Place the patties in the hot skillet without overcrowding (work in batches if necessary). Cook undisturbed for 3–4 minutes until a deep golden-brown crust forms on the bottom. Flip and cook the second side for 3–4 minutes until browned and an instant-read thermometer inserted into the center reads 160°F (71°C). If the exterior browns too quickly, reduce heat to medium-low and continue cooking until done.

Finish with butter (optional)

In the last 30–60 seconds of cooking, add 1 tablespoon unsalted butter to the pan and spoon the melted butter over the patties (basting) for extra flavor and shine. Remove patties to a plate lined with paper towel to rest for 2–3 minutes.

Alternative: loose sausage

If you prefer loose breakfast sausage (crumbled for biscuits or gravy), brown the meat in the skillet, breaking it up with a spoon, until no pink remains and small browned bits form, about 6–8 minutes. Drain excess fat if necessary, then finish with a splash of water to deglaze and scrape up browned bits before serving.