Mound the Patties

Pork Breakfast Sausage

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When I wake up in the morning, it’s nice to have something savory and filling on the menu. While I do enjoy having a pastry for breakfast, it is so nice to enjoy something a little different. Mark and I love this Pork Breakfast Sausage. It is easy enough that anyone can make it, but it is delicious enough that everyone can enjoy it. Let me walk you through how to make this breakfast sausage so that you can also enjoy it with your family!

Pork Breakfast Sausage

Pork Breakfast Sausage

Kitchen Tools You Will Need

Pork Breakfast Sausage Ingredients

  • Ground Pork (shoulder/butt)
  • Sage
  • Salt
  • Pepper
  • Bread Crumbs
  • Brown Sugar, optional
  • Crushed Red Pepper Flakes, optional

Pork Breakfast Sausage

Please note: I quadrupled the original recipe, as in 4 times the ingredients. The pork shoulder was just over 4 pounds so I wanted to use it up. When I went to talk to the butcher about what “cut” to purchase, he said I needed a pork shoulder or pork butt to make sausage. Pork tenderloins have very little, if any, fat so they wouldn’t have the flavor I want. He was so right! These pork breakfast sausage patties are awesome!

Step One

Trim as much fat as you can off the meat, make sure there no bones attached to the pork. Carefully cut the pork into pieces before placing them in your food processor or meat grinder. I weighed the meat to make sure the recipe would be accurate with the spices added.

Pork Breakfast Sausage

Step Two

I placed small amounts of the pork into the Food Processor and used the “pulse” button several times until it looked like what I wanted.

Food Processor

Step Three

What I love about making the pork breakfast sausage myself is I know what’s in it. There are zero weird ingredients. What you see below is what I added to the ground pork. After grinding the pork, add the sage, salt, pepper, and bread crumbs.

Pork Breakfast Sausage

Step Four

I used my hands to mix it thoroughly, or at least as well as I could with my hands. It reminds me of making ground beef meatloaf. After mixing, mound the pork into 1/4 pound patties and fry them in a frying pan. I didn’t add any oil when I fried them.

Read More of My Articles  How To Cook Chicken Thighs

You will want to place some waxed paper between each patty if you want to freeze the patties to cook later. Place the patties in a bag for the freezer.

Add the Seasonings

Step Five

Cook over medium-high heat for 5 minutes on each side until the center temperature is at least 160 degrees. Cook them as soon as possible if you aren’t freezing them.

Mound the Patties

Finished Product

Pork Breakfast Sausage

Pork Breakfast Sausage Recipe

5 from 5 votes
Pork Breakfast Sausage
Breakfast Sausage Patties by Erma (my Mother)
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Course: Breakfast
Cuisine: American
Servings: 4 people
Author: Linda Loosli
  • 1 pound pork shoulder/butt (boneless)
  • 1/8 teaspoon dried sage
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/4 cup bread crumbs
  • 1 tablespoon brown sugar, optional
  • 1/8 teaspoon crushed red pepper flakes, optional
  1. Trim as much fat as you can off the meat, make sure there no bones attached to the pork. Carefully cut the pork into pieces before placing them in your food processor or meat grinder. After grinding the pork, add the sage, salt, pepper, and bread crumbs. Add the brown sugar and crushed red pepper flakes, if desired. Combine until mixed evenly with the spices. You can double or triple the recipe very easily. After mixing, mound the pork into 1/4 pound patties and place some waxed paper between each patty. You can freeze immediately after molding the patties to your desired shape. Cook as soon as possible if you are not freezing them. Cook over medium-high heat for 5 minutes on each side until the center temperature is 160 degrees.

    Another Cooking Option: Pre-heat oven to 400 degrees. Spray vegetable spray on a 1/4 cookie sheet (depending on how much sausage you make). Spread the sausage mixture on the cookie sheet as evenly as possible. Or you can make patties and spread them evenly on the cookie sheet. Bake for 25-45 minutes or until the temperature is 160 degrees using a thermometer. They should be golden brown. Serve warm.

What can I serve with pork sausage patties?

  • Fried eggs
  • Scrambled eggs
  • Omelets
  • Hashbrowns
  • Toast
  • English Muffins
  • Egg Bake
  • Bagels and cream cheese
  • Fresh fruit
  • Pancakes
  • Waffles
  • Mac & Cheese
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Could I buy ground pork instead of grinding it myself?

When it comes to ground pork, you will see it in packages similar to ground beef. All you have to do is look for it in the meat section and it will have a label on it that says ground pork. If you don’t see any on the display rack go to a butcher, you can ask them if they will grind up the pork for you. You just have to ask.

How long can I store fresh pork in the refrigerator?

When you store fresh pork in the refrigerator the temperature should be 40 °F or less. Pork roast, pork chops in the meat counter wrapping should only be stored 2-3 days in the store or less if the packaging states a specific date. I know Costco sells pork tenderloin in vacuum-sealed packages that last about 5-7 days typically in the refrigerator.

How long can I keep ground pork in the refrigerator?

As mentioned before, you can store ground pork in the refrigerator, but you need to pay attention to the expiration date, but it’s typically 1-2 days maximum.

How many months can I store the frozen pork patties?

Frozen foods are safe indefinitely. However, it is best to use pork within 6 months!

What is the safe temperature when cooking pork?

When you are cooking pork, it must be cooked between 160 ºF to 165 ºF with the addition of a three-minute rest time.

Final Word

If you are excited to change up breakfast for yourself, then you need to give this recipe a try. Pork Sausage Breakfast is good any time of the week, but it’s especially yummy on the weekends. It’s filling and delicious on so many levels! The next time you want a unique breakfast to make for the family, give this recipe a try. May God Bless this world, Linda.

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  1. Oh my, Linda. My mouth is watering for pork sausage. We had a friend that had a shop where he made pork sausage. He used MSG in his. I think yours sounds much better. Now to go to the store for the ingredients I don’t have. Great post! I do remember my grandparents and other family members getting together and butchering pigs in February. They split the meat while doing this. My grandmother did have a manual meat grinder. I never got to see the process. Not sure I wanted to though.

    1. Hi Deborah, I’m not sure I could watch a pig being slaughtered either!! I bought a hand grinder but it wouldn’t fit on my countertops to clamp. I’m trying to figure out where I can put it. I will add it to the post later. Linda

      1. Hi Linda! Have you tried your dining room table? Is your counter too thick or too thin? I have a grinder for my Kitchen Aid Mixer. But . . . If we have no power, it’s useless. I do have a hand grain mill. Now I need a meat grinder. Or, we could use the generator.

        I do remember living without AC and Central heat. It wasn’t so bad back then. LOL We didn’t know any different. We can get used to it again if necessary. We do have oil lamps, and candles and flash lights with batteries. I hope it doesn’t come to that, but, there’s a strong possibility it will in our lifetime. I’m trying to be prepared for whatever.

        1. Hi Deborah, my dining room table has a glass top. One granddaughter used a magic marker on it years ago. YIKES! I have my desk I may try to use. I’m trying to be prepared for whatever as well. It’s not looking good. Linda

          1. No ma’am it isn’t looking too good. Not everyone sees it though. My daughter got 6 chicks for Easter, and just got a bee hive. They had a swarm in their pontoon boat. They’ve been moved into the hive. She should get honey by fall. She’s been wanting bees for a good while.

  2. 5 stars
    Linda, excellent recipe. My wife and I have used an identical recipe for years, with the exception of using a bit less sage and sometimes adding a bit of Lipton’s French Onion Soup mix . We have a manual meat grinder as well as an antique electric one my wife got from her grandmother.

    I add an extra step when freezing the meat. After the patties are formed and layered with wax paper I place them in a vacuum sealer bag and put them in the freezer for a couple of hours (I do the same when freezing any ground meat). Then I pull the bags out and vacuum seal them. Doing this pre-freezing means my vacuum sealer doesn’t suck a bunch of blood and other moisture out of the bag, which can sometimes ruin the seal.

    In addition to the food you listed we love pork sausage with pancakes, waffles and mac and cheese.

    One last thing. What would it take for me to be able to promote my Prepper book, “Bugging In: What To Do When TSHTF and You Live in Suburbia” on your website? The revised, expanded and updated 2d Edition is now available in both ebook and print on Amazon and I was thinking if you posted a link and maybe did a review you could collect an affiliate commission. BTW: Your own book and website are recommended in my book.

    1. Hi Ray, thank you for the 5 stars! Thank you for reminding me about pancakes, waffles, and mac & cheese! I just added them to the post. I like your idea about the FoodSaver. I’m going to go buy your book because then I’m a verified buyer and my review will be better. Stay tuned! Linda

      1. Thanks you, Linda. The ebook version has tons of useful links to good products, and other sources of information–not to mention other great books on Prepping. The print version would stand you in good stead if the grid goes down and you can’t get a charge on an ereader, but it’s much more expensive, of course. Amazon sets the minimum allowed price and that’s what I have it set at.

        I hope you get some good, useful information from the book and please let me know what you think about it.

          1. Linda, If you’ll let me know when you get the print version, send you the ebook version as there are hundreds of links in the ebook I think you may want to check out.

    2. Looking forward to getting your book. It’s in my Amazon wish list for hubby to order for me. He’s a prime member. I’m not.

      1. Thank you Deborah. Please read my replies to Linda as they would apply to you too. Oh, and while I’m thinking about it, tell your daughter she might NOT want to harvest honey this Fall. Sometimes it’s a good idea to let a new hive rest until the following year. The bees will be less stressed then and she won’t have to worry about harvesting too much honey and leaving them short of food this coming winter. (Or so I’ve been told by other beekeepers.) Good on her for relocating the hive though.

    3. Ray,
      I don’t know what kind of vacuum sealer you have, but it should be able to use Foodsaver brand bags even if it is not a Foodsaver vacuum sealer. Foodsaver now has vacuum bags that have an absorbent pad inside of the sealing end of the bag. This will soak up and retain any blood or other moisture when sealing keeping it away from the seal. That way, you can go ahead and seal right away and not have to put them in the freezer ahead of time. Just a suggestion. I have used these with ground beef and ground chicken and they work great.

      1. Harry, it’s been several years since i used Foodsaver bags. They didn’t keep a good seal back then so I switched to bags from FoodVacBags and Sorbent Systems which worked better. Based on your recommendation I may give Foodsaver bags another try–though the prefreezing has worked well for me for years. Thanks for the tip. I also use vacuum seal bags from MylarBagsDirect and they’ve been a very good value.

      2. Hi Harry, I only use FoodSaver bags and love them! I did not know they sold some with absorbent pads! I’m looking for those right now! Great tip! Linda

        1. Linda,
          I have used only the quart size bags. They are called Liquid Block bags. Here is the UPC code for those-053891105927. They have worked great for me.

  3. 5 stars
    I cannot wait to try this recipe! I love the smell of sausage cooking in the morning too. I love all of your recipes

  4. 5 stars
    This looks amazing! I can’t wait to try it! I can already smell the sausage cooking! And what a healthier version than the sausage you buy at the store. You actually know what ingredients it’s made with! Love it! Thank you sooo much for sharing!❤️

  5. Again, I am reminded how much the generations before us gave up in the name of convenience. As recipes like this one surface I see no reason to buy most products that are processed outside my own home. I also wonder what the coming generations will think about what we gave up. Thank You again for doing what you do for all of us.
    God Bless!

    1. Hi Josal, thank you for your kind words! I’m trying really hard to show the world how fun it is to cook at home! Life is awesome when it’s homemade! Linda

  6. I was so excited to see this recipe. We have a family member who cannot eat processed pork due to the nitrates and nitrites. With our crazy work days, I sometimes forget things like this can be made at home from scratch. I have a local butcher who carries non-processed meats, so this gives me a new project! Thank you! BTW, I am looking for a mayo recipe that does not use processed vegetable oils. Any suggestions?

    1. Hi Terry, thank you for your kind words! I do not know a recipe for mayo without processed vegetable oils. I better think about this one, a great idea! Linda

  7. I love making my own pork sausage patties and this recipe is great. It’s so nice knowing exactly what’s in your food and you can adjust the taste just the way you like it. A friend adds chopped apple to hers, which I do too now and then. Sometimes I get a marked down package of ground pork which has to be cooked that day so I freeze the cooked patties.

    1. Hi Alice, oh my gosh, I vaguely remember hearing about adding chopped apples to sausage. If you think about it, the possibilities are endless. The bonus is we know what’s in our sausage!!! Love it! Linda

  8. I am an English Butcher. I make a 1000 LBs of sausage a week,and most is sold for English breakfasts.Ours is put into skins,I think you call them links?

    Your recipe is interesting. Mine would exclude the sugar and chilli,but would have white pepper.

  9. As most of you know if you have read my comments, I was raised on a large farm. We processed our own meat from animals we raised on the farm. Dad never let us girls watch the slaughtering process though – he didn’t think girls should have to watch that! I do remember the process of making our own sausage – we had only a manual grinder so we girls built our muscles grinding the pork. Not sure now what all Mom put in the sausage but it was great! We also used casings to make sausage links as well as made patties.

    One of the things I do recall, however, was that if all the pork from one butchering was not gone when the next butchering was to take place, we always took out the frozen “old” pork and made sausage out of most of it.

    Thank you Ray White for the pre-freezing method. I will use that next time I am getting ready to freeze meat.

    1. Hi Leanne, you had so many experiences growing up on a large farm! I love hearing your stories. My mom had a manual grinder, not sure who go it. I love making sausage patties! Linda

    2. Leanne,
      If you can use Foodsaver brand bags in your vacuum sealer, as mentioned in my reply to Ray above, Foodsaver has bags that have an absorbent pad inside of the sealing edge of the bag. It absorbs any blood or other moisture that could spoil getting a good seal. I have used these and they work great.

  10. Ray, she has an stablished bee keeper helping her. When she of the hive, there was already honey and all. They moved everything they could. The bee keeper told her that she had real docile bees. I will tell her your suggestion..

      1. She’s wanted bees for several years now. A Queen can cost about $60 each. She was lucky that she got them all.

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