Homemade Breakfast Sausage Patties
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Store-bought sausage just doesn’t compare to homemade. These homemade breakfast sausage patties are juicy, flavorful, and surprisingly easy to make from scratch – no mystery ingredients, no weird aftertaste, just real ingredients and big flavor.
Make these alongside some scrambled eggs, French toast or some oven baked bacon, too!
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
Homemade breakfast sausage is so easy to make, and the flavor is next-level.
- Flavor-packed. Savory, herby, and just the right amount of spice.
- Customizable. Easy to change up the heat, herbs, or even the meat.
- Meal-prep friendly. Make a big batch and stash ’em in the freezer.
- Easy to make. Seriously. Just grab some seasonings and ground pork, then shape and cook.
Store-bought sausage? Meh. Homemade is where it’s at. These breakfast sausage patties are juicy, full of flavor, and super easy to whip up. No weird ingredients. No sketchy aftertaste. Just real stuff that tastes amazing.
The secret weapon is buttermilk. It keeps everything tender and juicy, even after cooking. And the mix of sage, marjoram, thyme, and a tiny kick of cayenne gives them that classic sausage flavor with a little something extra.
They’re great with eggs, tucked into a breakfast sandwich, or crumbled into a casserole. And bonus – they freeze like a dream, so you can always have some ready to go for busy mornings. Way better than anything from a grocery store.
Make and eat for breakfast today, make frozen breakfast sandwiches or Bacon Sausage Breakfast Sliders.
Or simply double the batch, divide into balls/patties and freeze.
Instructions for air fryer cooking and freezer directions are below!
FAQs
Yes, the buttermilk makes the mixture a little softer than usual sausage. It helps keep the patties juicy, so don’t worry if it feels a bit sticky.
Yep! If you’re out, just mix regular milk with 1 teaspoon of vinegar or lemon juice and let it sit for 5 minutes. It works just as well.
Yep! Just cook the mixture loose in a skillet, breaking it up as it browns – great for breakfast casseroles or hash.
Try adding crushed fennel seeds for a sausage-link vibe, or swap the sage for rosemary or Italian seasoning for something different. Adding a little garlic powder never did anyone any harm, either!
Yup! Preheat your air fryer to 375°F. Place sausage patties in a single layer in the basket – don’t overcrowd them. Air fry for 8–10 minutes, flipping halfway through, until golden brown and the internal temp reaches 160°F. Depending on your air fryer, you might need to adjust cook time slightly or work in batches.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
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- Buttermilk. Adds moisture and keeps the patties tender. If you don’t have any, stir 1 teaspoon vinegar or lemon juice into regular milk and let it sit for 5 minutes.
- Sage. Classic sausage flavor – earthy, warm, and savory. If you have fresh sage, use that!
- Marjoram & thyme. Both add a herby, slightly floral depth to the mix.
- Cayenne pepper. Adds a subtle kick. Use more or less based on how spicy you like it. You can also use red pepper flakes if you prefer.
- Salt & pepper. Essential for bringing all the flavors together. Adjust per your taste.
- Nutmeg. A little goes a long way! It rounds out the flavor and adds depth.
- Brown sugar. Just a touch balances out the savory and spice. Swap it out for maple syrup if you prefer!
- Ground pork. The base of the recipe. You can use ground turkey or chicken if you want a leaner version. You’ll want to add a bit more salt if you use turkey or chicken though.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpGet prepped
Measure out all seasonings and buttermilk.
Make the sausage mixture
In a large bowl, combine the buttermilk and seasonings.
Mix well: Add the ground pork and mix lightly but thoroughly.
Shape into patties
Use a cookie scoop if you have one, and scoop the mixture then gently press to flatten in your hands.
Cook the patties
Heat a large skillet over medium-high heat and coat with cooking spray. Cook the patties in batches for 5-6 minutes per side, or until internal temperature measured on a digital thermometer reads 160°F. Remove and drain on paper towels.
Want to use your air fryer instead?
Preheat your air fryer to 375°F. Place sausage patties in a single layer in the basket – don’t overcrowd them. Air fry for 8–10 minutes, flipping halfway through, until golden brown and the internal temp reaches 160°F. Depending on your air fryer, you might need to adjust cook time slightly or work in batches.
Kylee’s Notes
- Don’t overmix the meat. Mixing too much can make the patties dense. Combine just until everything’s evenly distributed.
- Use a cookie scoop. For uniform patties, scoop with a large cookie scoop, then flatten slightly with your hands.
- Double and freeze. Make a double batch and freeze half for a no-stress breakfast later.
- Try maple syrup. For a sweet twist, swap the brown sugar with a teaspoon of maple syrup in the mix.
How to store leftovers
Refrigerator
Store cooked patties in an airtight container in the fridge for up to 3 days.
Freezing instructions
Let the patties cool completely. Wrap each in plastic wrap, then transfer to a resealable freezer bag. Freeze for up to 3 months. To use, unwrap frozen patties and place on a baking sheet coated with cooking spray. Bake at 350°F for 15 minutes per side or until heated through, or zap in the microwave until piping hot.
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Homemade Breakfast Sausage Patties (from scratch!)
Ingredients
- ½ cup buttermilk
- 1 ½ teaspoons rubbed sage
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground nutmeg
- 1 teaspoon brown sugar
- 2 teaspoons kosher salt
- ¾ teaspoon pepper
- 2 pounds ground pork
Instructions
Get prepped
- Measure out all seasonings and buttermilk.½ cup buttermilk, 1 ½ teaspoons rubbed sage, 1 teaspoon dried marjoram, 1 teaspoon dried thyme, ¼ teaspoon cayenne pepper, ¼ teaspoon ground nutmeg, 1 teaspoon brown sugar, 2 teaspoons kosher salt, ¾ teaspoon pepper
Make and shape the sausage mixture
- In a large bowl, combine the buttermilk and seasonings. Add 2 pounds ground pork and mix lightly but thoroughly. Shape into 20 patties.
Cook the patties
- Heat a large skillet over medium-hight heat and coat with cooking spray. Cook the patties in batches for 5-6 minutes per side, or until internal temperature measured on a digital thermometer reads 160°F. Remove and drain on paper towels.
Notes
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
