Breakaway Farms Sausage Recipe

Mix and season

Place the ground pork in a large bowl. Add the packed brown sugar, kosher salt, ground black pepper, chopped fresh sage, dried thyme, ground nutmeg, crushed red pepper flakes, garlic powder, and onion powder. Using your hands or a spatula, gently but thoroughly combine until spices are evenly distributed. Do not overwork the meat — mix just until combined, about 30–45 seconds.

Form patties

Divide the seasoned pork into 8 equal portions (about 2.5 oz / 70 g each) for breakfast-sized patties or 4 equal portions for larger patties. Lightly wet your hands to prevent sticking and gently form each portion into a 3 to 3½-inch round patty about 1/2-inch thick. Press a shallow dimple in the center of each patty with your thumb to help them cook evenly and avoid doming.

Chill (optional)

For best texture and easier handling, arrange the patties on a rimmed tray and refrigerate for 15–30 minutes. This helps the flavors meld and prevents the patties from falling apart when cooking.

Cook on stovetop

Heat a large nonstick or cast-iron skillet over medium heat. When hot, add the neutral oil and swirl to coat. Place the patties in a single layer without crowding (you may need to work in batches). Cook undisturbed until deeply golden and caramelized on the first side, 4–5 minutes. Flip and reduce heat to medium-low. Continue cooking until an instant-read thermometer inserted into the center reads 160°F (71°C), about 3–4 more minutes. If using the optional maple glaze, brush 1/2 teaspoon maple syrup per patty on the tops during the last 1 minute of cooking, then flip and glaze the other side briefly.

Drain and rest

Transfer cooked patties to a wire rack set over a baking sheet or a plate lined with paper towels to drain any excess fat. Let rest 2–3 minutes before serving to allow juices to redistribute.

If using buns, split and butter the cut sides lightly. Toast in a skillet over medium heat until golden, about 1–2 minutes per side. Spread mustard on the bottom bun, place a warm sausage patty, and top with pickled red onions or thin apple slices. Serve 1 patty per bun for large sandwiches or 2 patties per roll for a heartier option.