Breakfast Sausage Recipe

Measure and chill

Place a mixing bowl and your ground pork in the refrigerator for 10 minutes before starting so meat stays cold; cold meat binds better and yields a better texture.

Combine the ground pork and optional extra fat (if using) in the chilled bowl. Keeping meat cold is important to avoid smearing/fat separation.

Add kosher salt, black pepper, brown sugar, maple syrup, dried sage, minced thyme, crushed rosemary, ground coriander, ground mustard, red pepper flakes (if using), garlic powder, and onion powder to the meat.

Pour in the 2 tablespoons cold water. Using clean hands or a sturdy spoon, gently but thoroughly mix until spices are evenly distributed and mixture becomes slightly sticky. Do not overwork; about 30–60 seconds of mixing is enough to bind the meat.

Taste for seasoning: take a 1 tablespoon piece of the mixture, form a small patty, and quickly pan-fry for 60–90 seconds on each side in a lightly oiled skillet to test seasoning and adjust salt, sugar, or spice as needed. If you adjust, mix briefly and retest.

Form the sausage: divide the seasoned meat into 8 equal portions for patties (about 2 oz / 56 g each for 4 servings with 2 patties per person, or adjust to your desired size). Wet your hands slightly to prevent sticking and shape into 1/2-inch-thick rounds, pressing a slight indentation in the center of each patty so they cook flat and evenly.

Heat a large skillet or cast-iron pan over medium heat. Add 1 tablespoon oil or butter and swirl to coat. When oil shimmers (or butter foams), add patties in a single layer, leaving space between them — work in batches if necessary.

Cook the patties without moving for 3–4 minutes, until the undersides are browned and a crust forms. Flip and cook the other side 3–4 minutes. Reduce heat to medium-low if browning too quickly.

If patties are thick and not yet cooked through after browning, add 2 tablespoons water to the pan and immediately cover with a lid. Steam for 2–3 minutes to finish cooking through without drying. Uncover and cook 30 seconds to re-crisp edges if needed.

Check internal temperature with an instant-read thermometer; pork sausage should reach 160°F (71°C). Remove to a plate and let rest 2 minutes.

Keep cooked patties warm in a low oven (200°F / 95°C) on a baking sheet if cooking in batches.

Transfer sausage patties to a serving platter and sprinkle with chopped parsley if desired. Serve warm alongside eggs, biscuits, pancakes, or use in breakfast sandwiches.

Leftovers: cool fully, then refrigerate in an airtight container for up to 4 days, or freeze in a single layer on a sheet then transfer to a bag for up to 3 months. Reheat gently in a skillet or oven.