Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Breakfast Sausage Patties

Recipe by Jenn Giam Smith

  • Total Time25–30 minutes
  • Yield10 patties 1x

These homemade breakfast sausage patties are lightly sweet, warmly spiced, and perfect for busy mornings. They’re easy to make, freezer-friendly, and can be cooked entirely on a sheet pan or on the stovetop for a flexible, make-ahead breakfast option.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cooked homemade breakfast sausage patties served on a green plate

Ingredients

Units Scale
  • 1 pound ground pork
  • 1 1/2 teaspoons dark brown sugar
  • 1/4 teaspoon Chinese five spice
  • 1/8 teaspoon cayenne pepper (optional)
  • 1/4 teaspoon sweet paprika
  • 1/2 teaspoon dried thyme
  • 1/4 cup heavy cream (see Notes for swap)
  • 1 tablespoon maple syrup
  • 1 egg
  • 1/4 cup plain panko breadcrumbs
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. In a large bowl, combine the ground pork, spices, sugar, heavy cream, maple syrup, and egg. Mix gently until combined.
  2. Sprinkle the breadcrumbs over the mixture and gently fold them in. Using your hands is recommended to avoid overmixing.
  3. Using a 3-tablespoon cookie scoop (larger or smaller, depending on the desired patty size), portion the mixture into even amounts. Lightly roll and flatten each portion into a patty about ¾-inch thick.

Sheet-Pan Only Option:
Bake patties on a lined sheet pan at 400°F for 18–20 minutes, or until the internal temperature reaches 160°F.

Stovetop Option:
Cook patties in a skillet over medium-high heat, flipping once, until browned on both sides and the internal temperature reaches 160°F.

Equipment

Notes

  • Dairy-Free Option: Swap the heavy cream for an equal amount of chicken stock.

  • Adjusting Spice Level: Omit the cayenne and red pepper flakes for a milder sausage, or increase slightly for more heat.

  • Patty Size: This recipe yields 10 patties using a 3-tablespoon scoop. Smaller patties will cook faster and increase total yield.

  • Freezer Tip: Fully cook patties before freezing for the easiest grab-and-go breakfasts.

Storage

Raw

  • Refrigerate for 1–2 days

  • Freeze for up to 1–3 months

Cooked

  • Refrigerate for 3–4 days

  • Freeze for up to 1–3 months

Reheat frozen cooked patties in the microwave for 30–60 seconds.

Find it online: https://www.jenn-smith.com/homemade-breakfast-sausage-patties/