Breakfast Sausage Recipe

Prep aromatics and measure

Finely mince the onion, garlic and parsley. Measure out spices, breadcrumbs, brown sugar and water; set everything near your work area so you can move quickly.

Combine dry ingredients

In a large mixing bowl, combine the fine breadcrumbs, brown sugar, salt, black pepper, ground sage, dried thyme, nutmeg and crushed red pepper (if using). Whisk briefly so the seasoning is evenly distributed.

Mix meats and aromatics

Add the ground pork and ground breakfast sausage to the bowl with the seasoned breadcrumb mixture. Add the minced onion, garlic and chopped parsley. Drizzle in the cold water and maple syrup (if using).

Bring together by hand

Using clean hands or a sturdy spatula, mix the ingredients gently but thoroughly until evenly combined. Avoid overworking: mix just until no streaks of seasoning remain and the mixture holds together, about 30–60 seconds of mixing.

Portioning

Divide the sausage mixture into 8 equal portions for patties (about 4 oz each). If making larger patties for sandwiches, divide into 6 portions (about 6 oz each). Form each portion into a patty about 3/4"–1" thick, making a slight dimple in the center to help them cook flat.

Chill briefly (optional)

For best texture and easy handling, place formed patties on a sheet pan and chill in the refrigerator for 20–30 minutes. This helps them hold shape when cooking.

Cook the patties

Heat a large skillet or griddle over medium heat and add 1 tablespoon neutral oil. When the oil shimmers, add patties without crowding the pan (work in batches if needed). Cook until a deep golden-brown crust forms, 4–5 minutes per side for 3/4" patties, flipping once. Internal temperature should reach 160°F (71°C). Reduce heat slightly if they brown too quickly before cooking through.

Finish and rest

If using cheese, place a slice on each patty in the final minute of cooking and cover the pan briefly to melt. Transfer cooked patties to a paper-towel lined tray to rest 3–5 minutes; this preserves juiciness.

Split and toast slider buns or English muffins and spread with softened butter. Place a sausage patty on each bun, top with additional maple syrup if desired and serve immediately as part of the brunch buffet.

For buffet service: keep cooked patties warm on a sheet pan in a 200°F (95°C) oven on a wire rack for up to 45 minutes. Do not stack patties — arrange in a single layer and cover loosely with foil to retain moisture.

Label the buffet item as 'Breakfast Sausage' and provide tongs or spatula for guests to serve themselves.