Craving a hearty and flavorful start to your day? Homemade Breakfast Sausages might just become your new morning ritual. They’re perfectly seasoned, pan-seared to golden perfection, and way better than anything store-bought. Whether you like them alongside eggs, tucked into a biscuit, or enjoyed solo, these patties bring a bold, savory bite that feels nostalgic and satisfying.

The beauty of making your own breakfast sausage lies in the customization. You control the spice level, the ingredients, and the quality of meat. Plus, the aroma of sizzling patties in the skillet? That alone is worth the few extra minutes it takes. Let’s walk through the tools you’ll need before jumping into the ingredients.

Preparation Phase & Tools to Use

Mixing Bowl: This is where the flavor magic begins. You need a large bowl to combine your ground pork and spices evenly.
Measuring Spoons: For accuracy in seasoning—a little too much sage or too little salt can shift the flavor profile completely.
Cast Iron Skillet or Non-Stick Pan: The skillet is key for achieving that crispy, caramelized crust. Cast iron offers even heat distribution and a deep sear.
Spatula or Tongs: Flip the patties with ease. Tongs give you control without breaking the crust.
Food Thermometer: Optional but helpful to make sure your sausages hit a safe 160°F inside.

Ingredients for the Breakfast Sausages

Ground Pork: The foundation of the sausage. It brings a natural fattiness and rich flavor essential for juicy, tender patties.
Brown Sugar: Adds a hint of sweetness to balance the savory and spicy notes. It caramelizes beautifully when cooked.
Salt: Essential for enhancing all the other flavors in the mix.
Black Pepper: Brings a subtle heat and sharpness.
Sage (dried): This herb gives breakfast sausage its classic earthy flavor. It’s a must.
Thyme (dried): Adds complexity and a soft herbal undertone.
Red Pepper Flakes: Optional, but perfect for those who like a little morning kick.
Garlic Powder: Boosts the savory notes without overpowering.
Onion Powder: Lends depth and warmth.
Water: Helps blend the seasonings evenly and keeps the patties moist during cooking.

How To Make the Breakfast Sausages

Step 1: Blend the Flavors

In a large mixing bowl, add the ground pork, brown sugar, salt, black pepper, sage, thyme, garlic powder, onion powder, and red pepper flakes. Pour in the water and use your hands to mix everything until well combined. Don’t overmix—just enough so the seasoning is evenly distributed.

Step 2: Shape into Patties

Divide the mixture into equal portions and form small, flat patties about 2.5 to 3 inches wide. You can make them thinner or thicker depending on preference, but try to keep them uniform for even cooking.

Step 3: Sear and Cook

Heat a cast iron skillet or non-stick pan over medium heat. Once hot, place the patties in a single layer (you might need to do this in batches). Cook for 3-4 minutes per side, or until golden brown and fully cooked through to 160°F internal temperature.

Step 4: Rest and Serve

Transfer the patties to a plate lined with paper towels to drain excess fat. Let them rest a few minutes before serving. Enjoy them fresh or freeze for meal prep convenience.

How to Serve and Store These Breakfast Sausages

Serve these breakfast sausages hot from the skillet, paired with fluffy scrambled eggs, pancakes, or tucked inside an English muffin with a fried egg and cheese. They also work wonderfully chopped into breakfast burritos or added to a savory brunch board.

For storing, let the cooked sausages cool completely. Keep them in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them in a single layer before transferring to a freezer-safe bag or container—they’ll keep for up to 3 months. Reheat in a skillet or microwave straight from the fridge or freezer.

Frequently Asked Questions

How can I make these sausages spicier?

Add more red pepper flakes or a pinch of cayenne pepper to the mix. You can even try smoked paprika for heat with depth.

Can I use ground turkey instead of pork?

Yes! Ground turkey is a leaner option and works well. Just note you might need to add a bit of oil to the pan while cooking to avoid sticking.

Do I have to use brown sugar?

No, but brown sugar helps balance the savoriness. If you’d prefer unsweetened sausage, feel free to omit it—or substitute with maple syrup for a different twist.

Can I cook these in the oven?

Absolutely. Bake them on a parchment-lined tray at 375°F for 15-18 minutes, flipping halfway through. They won’t get quite as crispy as skillet-seared but still delicious.

How do I know when they’re done?

Use a food thermometer to check the center—160°F is the safe temp for ground pork. Or look for golden brown outsides and no pink in the middle.

Can I prep the mix ahead of time?

Yes. Mix the ingredients and store the raw mixture covered in the fridge for up to 24 hours before cooking. It’s a great make-ahead breakfast strategy.

Want More Breakfast Ideas?

If you’re into savory morning flavors, you’ll love the Mississippi Sin Quiche, a creamy, cheesy bake that feels both indulgent and satisfying. For a hearty protein-packed plate, the Chopped Chicken Bacon Ranch Sub makes a bold breakfast-lunch crossover.

Craving a little Southern comfort? Try the Slow Cooker Cracker Barrel Fried Apples as a sweet side to your sausages, or pair them with a slice of Moist Apple Crumble Coffee Cake for a full brunch spread.

For a lighter twist, the Spanish Tortilla-Inspired Quiche with Hashbrown Crust offers crispy edges and a creamy interior that complements your breakfast sausage perfectly.

Pin and Tell Me How Yours Turned Out

You can save this to your breakfast boards for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you go spicy or sweet? Did you use turkey instead? Leave a comment below. I’m always curious how you customize your plate.

Looking for more daily recipes and breakfast ideas? Head over to my Pinterest: LadyPlate Recipes and follow along for fresh inspiration every day!