Breakfast Sausage Recipe

Combine spices

In a small bowl combine salt, black pepper, brown sugar, crushed sage, thyme, nutmeg, red pepper flakes (if using), garlic powder and onion powder. Stir to evenly distribute the seasonings.

Place cold ground pork in a mixing bowl. Sprinkle the mixed seasonings evenly over the meat. Add 2 tablespoons cold water — this helps bind and keeps the sausage moist.

Using clean hands or a sturdy spoon, mix the pork and seasonings until just combined and tacky, about 20–30 seconds. Do not overwork; the mixture should hold together but remain loose enough to form patties.

Optional: For best flavor development, cover the bowl and refrigerate the sausage mixture for at least 30 minutes or up to overnight. Chilling lets the spices meld and the salt begin to cure.

If making patties, portion the mixture into 6 equal portions (about 3 oz / 85 g each). Gently form into 3/4-inch-thick round patties, pressing a slight dimple in the center of each to promote even cooking. If you prefer links, roll and tie into small logs or stuff into casings (adjust quantities accordingly).

Heat a large skillet or cast-iron pan over medium heat. Add 1 tablespoon oil or butter and swirl to coat the pan.

Place sausage patties in the hot pan without crowding; work in batches if necessary. Cook undisturbed for 3–4 minutes until the underside is golden brown.

Reduce heat to medium-low. Add 1–2 tablespoons water to the pan and immediately cover with a lid to steam-finish the patties. Cook covered for 3–4 minutes, which helps ensure they cook through without burning. Uncover and cook an additional 30–60 seconds to evaporate excess moisture and re-crisp the surface.

Check internal temperature with an instant-read thermometer — sausage should reach 160°F (71°C). If not yet at temperature, continue cooking in 1-minute increments until done.

Transfer cooked patties to a plate lined with a paper towel to rest for 2 minutes. If desired, brush lightly with 1 teaspoon maple syrup for a classic breakfast finish and sprinkle with chopped parsley.

Serve warm as an à la carte item alongside eggs, toast or pancakes.

Storage: Refrigerate cooked patties in an airtight container for up to 4 days, or freeze cooked patties for up to 2 months. Reheat in a skillet over low heat until warmed through.