Homemade Country Breakfast Sausage Recipe (Patties)

Stack of country breakfast sausage patties in a white serving bowl in red and white napkin with silver tongs, white coffee mug and basket of fresh eggs in background
Posted On: December 3, 2023
Last updated: May 8th, 2024

Indulge in the rustic charm of homemade country breakfast sausage with the best breakfast sausage patties recipe! There’s something incredibly satisfying about savoring the flavors of a hearty, homemade breakfast, especially when it comes with the savory goodness of country-style sausage.

Check out how you can craft your very own batch of succulent breakfast sausage that’s bursting with flavor.  Whether you’re planning a lazy weekend brunch or a cozy family breakfast, this recipe is bound to become a family favorite.

We grind our own pork for this recipe, but you can easily make it with store-bought ground pork and our breakfast sausage seasoning.  Make the perfect homemade country breakfast sausage recipe that will elevate your mornings.

Breakfast sausage patty on open english muffin on white plate with fried egg and mandarin orange

What is Country Breakfast Sausage?

Country Breakfast sausage is also just known as Country sausage or just breakfast sausage in the United States. It’s a savory breakfast sausage typically made with ground pork and seasonings.  The dominant seasoning is sage.

In grocery stores you might have seen it called country pork or country sausage.  You might have also seen “bulk sausage” on packages which simply means it already has seasoning in it.  In order to have the word “sausage” in it it must have some sort of seasoning, but you do not want to use that kind for this recipe.  You want simple bulk pork or plain ground pork with no seasoning to make this country breakfast sausage recipe. 

Breakfast sausage sandwich with fried egg and cheese on English muffin cut in half with hash brown patty and mandarin on white plate. Carton of fresh eggs and bowl of sausage patties in background

Making Homemade Sausage from Scratch

Grab the highest quality ground pork possible.  It’s not always easy unless you have a reputable source for fresh pork from a local farmer.  If you want to grind your own pork, get your favorite store bought pork butt first. Aim for at least a 6 lb. pork butt to make the grinding worth-while. This way you can make a big batch of sausage all at once and then freeze what you don’t cook immediately.

For us it’s just easier since we already grind the pork ourselves. Remember if you are not grinding the sausage yourself, do not buy “ground sausage.” Anything with the word “sausage” already in it is pre-seasoned for you. You’re looking for “ground pork” only so that you can season it yourself.

Image showing pork butt cut into large chunks for grinding on the right on a baking sheet and sausage seasonings to the left
Breakfast Sausage Seasonings with pork butt chunks ready to grind

To Grind or Not To Grind

I know everybody is not going to want to grind their own pork and that’s ok! You will get great results from plain ground pork from the grocery store. Grinding meat can be a lot of work.

If you are just doing a pound or two of this breakfast sausage then you might just want to grab the plain ground pork from the grocery store or farmers market and make it using that. If you have a big pork butt, about 6lbs. or more, it’s definitely worth grinding it yourself if you’re up for it.

View of grinding pork with grinder attachment on stand mixer with ground pork going into a large white bowl
We usually grind our own pork for our homemade breakfast sausage

How to Make the Breakfast Sausage Patties

I like to weigh out my sausage for patties and the weight/size depends on what I am making the patties for. If I’m just making the patties as a breakfast side, I weight them out to 2 oz. each (this is about the size of a golf ball), giving me 8 patties/lb.

If I’m making the sausage patties for English muffin breakfast sandwiches, I make them bigger, about 2.5 to 3 oz. patties. Then I ball up the sausage meat like a meatball. Place it on parchment or wax paper, folding it in half atop the meat and smash the patty to about 1/4″ thickness.

I use a small pan to smash them but you could use whatever works for you. Place the smashed patties on a sperate baking sheet lined with parchment paper till you’re ready to cook them.

Steps shown to make patties for breakfast sausage out of ground pork

How to Make Country Breakfast Sausage

Start off by grabbing the sausage seasoning ingredients and combine them in a small bowl or ramekin, depending on how big of a batch of sausage you’re making. Then, grab your unseasoned ground pork and sprinkle the seasoning all of the pork along with the apple cider vinegar and use your hand to combine very well. If you are grinding your own pork for this recipe you will do this after your 1st grind out of 2 as stated in our “How to Grind your Own Pork” post.

Making Breakfast Sausage Patties on the Blackstone in 4 images

Cooking the Patties

Pre-heat your skillet or griddle to medium high heat. We love to use our Blackstone Griddle to cook these. Then, carefully unpeel each patty one by one from sheet pan and toss it onto the hot griddle. Cook the patties on the 1st side about 3 to 4 minutes depending on your heat. Flip the patties and cook another 2 to 3 minutes or until they are fully cooked. The time it takes to fully cooks depends on the thickness of your patties and the heat so you will have to judge for yourself when they are done. A safe temperature for ground pork is 160 degrees F. Keep the cooked patties warm in the oven till ready to serve.

Ingredients for a small batch of country breakfast sausage shown on counter with ground pork, apple cider vinegar and sausage spices

Country Breakfast Sausage Ingredients

  • Pork– We like to grind our own pork shoulder or butt, but you can use store-bought ground pork if that’s your preference. 
  • Sage– We like to use rubbed sage, but standard fine ground is great too. 
  • Salt– We use coarse kosher salt.  You can also use sea salt 
  • Black Pepper– I like to use fine ground black pepper
  • Marjoram– fine ground marjoram
  • Red Pepper Flakes– This is optional, but highly recommended.  It does not make the sausage too spicy, but adds very a very subtle heat that no one will find spicy. 
  • Apple Cider Vinegar– The apple cider adds a touch of acidity and some moisture to your patties.
Breakfast Sausage Patties stacked in a white serving bowl over red and white napkin with basket of eggs and coffee cup in background

Here are some other Recipes you might Like!

Let us know if you made these breakfast sausage patties and how you liked them! Comment below or share on Social media @WholeMadeLiving. Happy Cooking!

Stack of country breakfast sausage patties in a white serving bowl in red and white napkin with silver tongs, white coffee mug and basket of fresh eggs in background

Homemade Country Breakfast Sausage Recipe (Patties)

Josh
This homemade country breakfast sausage is one the whole family will love! This recipe makes 16- 2 oz. patties. You can make them slightly bigger, 2.5-3oz if you want them bigger for sandwiches. It's savory, flavorful and so satisfying. Make a big batch if you want to freeze some for future weekend breakfasts. The patties can be made to fit English muffin breakfast sandwiches for easy grab and go breakfasts!
We grind our own Pork (See Link), but we realize it's not feasible for everyone.
The base recipe is written for 2 pounds of pork so you can easily scale it up. For example if you're wanting to make 6 pounds of country breakfast sausage, 3X the recipe.
5 from 9 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast Side
Cuisine American
Servings 8
Calories 312 kcal

Equipment

Grinder Attachment KitchenAid Mixer also required
KitchenAid Stand Mixer Grinder attachment also required

Ingredients
  

  • 2 lb Ground Pork
  • 2 Tbsp Ground Sage
  • 3 tsp Kosher Salt
  • 2 tsp Fine Ground Pepper
  • 1/2 tsp Majoram
  • 1/2 tsp Red Pepper Flakes
  • 1.5 Tbsp Apple Cider Vinegar

Instructions
 

**If you're Grinding your own Pork, the Link is here. If not, you can skip to the Seasoning.

    Make Your Country Breakfast Sausage Seasoning

    • Add all dry spices to a small bowl and mix together. This includes Ground Sage, Kosher Salt, Ground Pepper, Marjoram and Red Pepper Flakes.

    Making the Patties (Patty size varies upon your preference)

    • Weigh (2 oz. for breakfast patties, 2.5-3oz. for breakfast sandwich patties) or eye ball appropriate amount of sausage mixture and shape into a meatball.
      Balled up breakfast sausage mixture after being weighed.
    • Place ball onto one half of a small sheet of wax or parchment paper, then fold the other half of the paper atop the ball.
      sausage ball mixture placed on wax paper to smash
    • Use a small skillet or other 5-6" flat object to smash the ball to about a 1/4" patty.
    • Place smashed patties on parchment paper lined sheet pan in a single layer till you are ready to cook
      Sausage smashed into about 1/4" patty up close view

    Cooking the Patties

    • Pre-heat skillet or griddle to medium/medium high heat.
    • Carefully unpeel patty from sheet pan and toss patty onto hot griddle.
    • Cook patty on 1st side until the color around the edges changes from pink to a whitish gray color. This usually takes 3 to 4 minutes depending on your heat.
      Half raw Breakfast sausage on blackstone about ready to flip
    • Flip patties as they are ready and cook another 2 to 3 minutes or until they are fully cooked. The time it takes to fully cooks depends on the thickness of your patties and the heat so you will have to judge for yourself when they are done.
      Sausage patties flipped and cooking on the 2nd side on the blackstone griddle
    • Place cooked patties on a small baking sheet or plate that is oven safe in case you need to keep them warm.

    Notes

     Store your cooked breakfast sausage patties in an airtight container and enjoy within 5 days.  If you make a big batch of sausage that’s uncooked, you can store small batches of the raw pork (1-1.5 lb ) in freezer bags or vacuum seal bags and freeze for up to 6 months.  Defrost overnight in preparation for a weekend breakfast. 
     

     

    Nutrition Disclaimer:

    The nutritional information provided is only an estimate based on a third party nutritional plugin. Different online calculators may give different results depending on their own sources. The estimates may also change based on the ingredients you use. If you have dietary restrictions and need to accurately calculate the nutrition of this recipe, Whole Made Living recommends consulting a professional nutritionist.

    Nutrition

    Serving: 2pattiesCalories: 312kcalCarbohydrates: 0.4gProtein: 20gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 84mgSodium: 961mgPotassium: 346mgFiber: 0.2gSugar: 0.02gVitamin A: 51IUVitamin C: 1mgCalcium: 20mgIron: 1mg
    Keyword breakfast, pork, sausage
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