House Breakfast Pork Sausage Recipe

Prep

Finely chop the onion and mince the garlic. Finely chop the fresh sage leaves and strip thyme leaves from stems. Measure spices and brown sugar so everything is ready.

Season Pork

Place the ground pork in a mixing bowl. Add chopped onion, minced garlic, sage, thyme, ground fennel, smoked paprika, brown sugar, kosher salt, black pepper, crushed red pepper (if using), and cold water. Mix gently but thoroughly with your hands or a spoon until evenly combined—do not overwork.

Cook Sausage

Heat 1 tsp vegetable oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add the pork mixture, breaking it into medium crumbles with a spatula. Cook 6–8 minutes, stirring occasionally, until browned and no pink remains. Reduce heat to medium if browning too quickly. Taste and adjust seasoning (add a pinch more salt or pepper if needed). Transfer cooked sausage to a bowl and keep warm.

Cook Eggs

Wipe the skillet clean and reduce heat to medium. Add 1 tbsp butter and allow to melt. Pour beaten eggs into the skillet and cook, stirring gently, until soft-scrambled and just set, about 3–4 minutes. Season lightly with salt and pepper. Remove eggs to a bowl and keep warm.

Warm Tortillas

Heat another 1 tbsp butter in the skillet or use a dry skillet over medium heat. Warm each flour tortilla for 10–15 seconds per side until pliable and lightly toasted. Stack and cover with a towel to keep warm while assembling.

Assemble Burritos

Lay a warm tortilla flat. Spoon about 3–4 tbsp cooked sausage into the center, then add about 1/4 cup scrambled eggs, 2–3 tbsp diced cooked potato or hash browns (if using), and 2–3 tbsp shredded cheddar. Add 1–2 tbsp salsa or a drizzle of hot sauce and a sprinkle of chopped cilantro if desired. Fold the sides of the tortilla in, then roll tightly from the bottom to form a burrito. Repeat for remaining tortillas.

Finished Burritos (optional crisp)

For a crisp exterior, return the rolled burritos to the hot skillet seam-side down and cook 1–2 minutes per side over medium heat until golden and sealed. Transfer to a plate and let rest 1 minute before serving.

Serve

Serve warm with extra salsa or hot sauce on the side.