Sausage Breakfast Recipe

Mix the sausage seasonings

In a medium bowl combine brown sugar, kosher salt, black pepper, dried sage, dried thyme, garlic powder, onion powder and crushed red pepper (if using). Stir to evenly distribute the spices.

Bind the seasoning

Add the fine bread crumbs and milk to the spice mixture and stir until a paste forms. This helps the patties hold together and stay moist.

Combine with meat

Add the ground pork to the bowl. Using your hands or a fork, gently mix the meat with the seasoned breadcrumb mixture until just combined. Do not overwork — mix until evenly seasoned but still tender, about 30–40 seconds of gentle mixing.

Portion patties

Divide the mixture into 8 equal portions for slider-sized patties (or 4 portions for larger patties). Lightly shape each portion into a round patty about 3/4 inch thick and slightly wider than your bun, pressing a shallow dimple in the center of each patty to prevent doming while cooking.

Preheat the pan

Place a large skillet (cast iron preferred) over medium heat. Add 1 tablespoon neutral oil and let it warm until shimmering but not smoking, about 1–2 minutes.

Cook the patties

Place patties in the hot skillet without crowding (work in batches if necessary). Cook undisturbed for 3–4 minutes until the bottom is browned and releases easily. Flip and cook the second side 3–4 minutes more, or until an instant-read thermometer inserted into the center reads 160°F (71°C). Adjust heat to medium-low if patties brown too quickly before cooking through.

Finish with butter (optional)

If desired, add 1 tablespoon butter to the pan during the last minute and spoon the melted butter over the patties once or twice to add sheen and flavor. Remove patties to a plate and tent loosely with foil to keep warm.

Toast or warm the English muffins, biscuits, or toast while the patties rest. Assemble breakfast sandwiches by placing a hot sausage patty on each muffin half. Garnish with chopped parsley if desired and serve immediately.

Leftovers: Cool patties to room temperature, then refrigerate in an airtight container for up to 3 days or freeze up to 2 months. Reheat gently in a skillet over low heat, in a 350°F (175°C) oven for 8–10 minutes, or microwave covered until warmed through.