Breakfast Sausage Recipe
Make Breakfast Sausage Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sausage Mix
To Cook & Finish
Method
Sausage Mix
- 1
Chill equipment
If you have time, place the mixing bowl and any beaters or spatula in the refrigerator for 15 minutes so the fat stays cold during mixing. Cold fat gives a better texture.
- 2
Combine spices
In a small bowl, whisk together the salt, black pepper, chopped fresh sage (or dried), minced thyme (or dried), brown sugar, ground fennel (if using), nutmeg, red pepper flakes (if using), and maple syrup (if using). This ensures even distribution.
- 3
Mix with pork
Place the ground pork in the chilled mixing bowl. Sprinkle the combined spice mix evenly over the meat. Add the 2 tablespoons cold water (this helps distribute seasoning and keeps sausage moist). Using clean hands or a spatula, fold and press the meat repeatedly until seasonings are evenly distributed and the mixture becomes slightly sticky and tacky, about 1 to 2 minutes. Do not overwork into a paste — just until cohesive.
- 4
Rest the mixture
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight. Chilling lets the flavors meld and the fat firm up for shaping.
Cook & Finish
- 5
Form patties
Divide the chilled sausage mixture into 8 even portions (about 2 ounces / 57 g each). Roll each portion into a ball and flatten into 3-inch (7–8 cm) patties about 1/2 inch thick. Wet your hands lightly if mixture is sticky to prevent sticking.
- 6
Preheat skillet
Place a large skillet (cast iron recommended) over medium heat. Add 1 teaspoon neutral oil or a small knob of butter and swirl to coat the surface. Heat until shimmering but not smoking.
- 7
Brown patties
Add the patties to the hot skillet without crowding (work in batches if needed). Cook undisturbed for 3 to 4 minutes until the underside is nicely browned. Flip and cook the second side for 2 to 3 minutes to brown.
- 8
Finish cooking through
To ensure patties are cooked through without burning the exterior, add 1 to 2 tablespoons water to the skillet and immediately cover with a lid to create steam. Cook covered for 2 to 3 minutes (or until internal temperature reaches 160°F / 71°C). Remove lid and let any excess moisture evaporate; brown briefly if needed.
- 9
Drain & rest
Transfer cooked patties to a paper towel-lined plate to drain briefly and rest for 2 minutes. This helps redistribute juices and improves texture.
- 10
Serve
Serve warm as part of a breakfast plate, in a sandwich, or alongside eggs and toast. Leftover cooked patties keep 3–4 days refrigerated or can be frozen for up to 2 months.