Breakfast Sausage Recipe
Make Breakfast Sausage Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sausage Mix
To Cook
Method
Sausage Mix
Prepare seasoning
Measure and combine all dry spices and herbs: sea salt, black pepper, brown sugar, chopped fresh sage (or dried), thyme, ground fennel, ground coriander, smoked paprika, onion powder, garlic powder, and crushed red pepper (if using). Stir together in a small bowl until evenly blended.
Combine with pork
Place 1 lb ground pork in a medium mixing bowl. Sprinkle the seasoning blend evenly over the meat. Add 2 tablespoons ice water (this helps emulsify and keep the sausage moist).
Mix thoroughly
Using clean hands or a sturdy spoon, mix the pork and seasonings for 1 to 2 minutes until the mixture is sticky and cohesive. Do not overwork to the point of becoming pasty, but ensure spices are evenly distributed.
Rest the mix (flavor meld)
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, up to overnight. Chilling firms the fat and allows flavors to meld, producing better texture and taste.
Form patties or links
After resting, shape the sausage mixture into 8–10 small patties (about 2 tablespoons each) for breakfast patties, or form into 3–4 inch logs for sausage links. Press gently in the center of each patty to prevent doming while cooking.
To Cook
Preheat pan
Heat a heavy skillet or cast-iron pan over medium heat. Add 1 tablespoon neutral oil and allow it to shimmer but not smoke. If using, add 1 teaspoon butter for extra flavor once oil is hot.
Cook patties
Place patties or logs in the hot pan in a single layer without crowding. Cook patties for about 3–4 minutes on the first side until a deep golden-brown crust forms. Flip and cook an additional 3–4 minutes until internal temperature reaches 160°F (71°C). Adjust time slightly for thicker pieces.
Finish and rest
If pieces are browning too quickly before reaching temperature, reduce heat to medium-low and continue cooking. Transfer cooked sausage to a plate lined with paper towels and let rest 3 minutes; this redistributes juices.