Pork Sausage Patties
Juicy, perfectly seasoned pork sausage patties with a golden-brown crust. These homemade patties come together in just 20 minutes and blow store-bought versions out of the water. All you need is ground pork and a handful of pantry spices for a breakfast classic.
For 4 servings
- prep
Mix the sausage seasoning.
1.In a small bowl, combine salt, black pepper, garlic powder, onion powder, smoked paprika, sage, thyme, brown sugar, and red chili flakes if using.2.Stir until evenly blended. - mix
Combine pork and seasoning.
1.Place the ground pork in a large mixing bowl.2.Sprinkle the seasoning mix evenly over the pork.3.Gently work the seasoning into the meat using your hands until just combined. Do not overmix — it makes the patties tough.TIPOverworking ground meat makes patties dense and tough. Mix just until the spices are distributed. - prep
Form the patties.
1.Divide the seasoned pork into 8 equal portions, roughly the size of a golf ball.2.Flatten each into a round patty about ½ inch thick, slightly wider than you want the finished patty — they shrink as they cook.3.Press a small indent into the center of each patty with your thumb. This prevents them from puffing into balls. - fry · ~8 min
Cook the sausage patties.
1.Heat the oil in a large cast iron skillet over medium heat until shimmering.2.Place the patties in the skillet in a single layer. Work in batches if needed — do not overcrowd.3.Cook for 3 to 4 minutes on the first side until deeply golden brown.4.Flip carefully and cook another 3 to 4 minutes on the second side.TIPMedium heat is crucial. Too hot and the outside burns before the middle cooks through; too low and they steam instead of sear. - other
Check for doneness.
1.Insert a meat thermometer into the side of the thickest patty. Internal temperature must reach 160°F (71°C).2.If not yet at temp, cook another 1 to 2 minutes per side and retest.TIPAlways use a thermometer — guessing by touch leads to either undercooked or dried-out pork. - rest · ~2 min
Rest the patties.
1.Transfer the cooked patties to a plate lined with paper towels.2.Let them rest for 2 minutes. This lets the juices redistribute.TIPResting for just a couple of minutes makes the difference between a juicy patty and a dry one. - serve
Serve hot.
Serve the sausage patties immediately while still hot and juicy. Pair with scrambled eggs, pancakes, biscuits, or tuck them into an English muffin for a classic breakfast sandwich.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use pork shoulder or butt with at least 20% fat for juicy, not dry, patties.
- 2Chill the patties in the fridge for 15 minutes before frying to help them hold their shape.
- 3Don't skip the thumb indent in the center — it prevents domed, puffy patties.
- 4Cook in batches if needed; overcrowding the pan lowers the temperature and causes steaming.
- 5Use a meat thermometer to hit 160°F (71°C) exactly — visual cues alone are unreliable for pork.
- 6Let patties rest 2 minutes after cooking so the juices redistribute evenly.
Adapt it for your goals.
Spicy chorizo-style
Replace the sage and thyme with 1 tsp smoked paprika, ½ tsp cumin, ½ tsp oregano, and 2 tsp apple cider vinegar. Add an extra pinch of red chili flakes for heat. This gives a bold, smoky chorizo flavor perfect for breakfast tacos.
maple appleMaple-apple
Add 2 tbsp finely grated apple (peeled) and 1 tbsp pure maple syrup to the seasoning mix. The natural sweetness and moisture from the apple make an exceptionally tender, lightly sweet patty ideal with pancakes.
fennel & garlicFennel & garlic
Swap the sage and thyme for 1 tsp fennel seeds (crushed) and ½ tsp granulated garlic. This Italian-inspired twist pairs beautifully with eggs and roasted peppers.
low sodiumLow-sodium
Reduce salt to ¼ tsp and add ¼ tsp dried mustard powder and an extra pinch of black pepper. The mustard adds a subtle tang and depth without the sodium.
Why this is on our healthy list.
High-Quality Protein
Ground pork provides a complete protein source containing all essential amino acids, supporting muscle repair and satiety.
Rich in B Vitamins
Pork is naturally high in thiamin (B1), niacin (B3), and vitamin B6, which help convert food into energy and support nervous system function.
Mineral Boost
The pork contributes iron and zinc, important for oxygen transport and immune health. Sage and thyme also offer trace amounts of antioxidants.
Controllable Fat Content
Using 20% fat pork provides a satisfying richness, but you can reduce to 15% or drain excess fat after cooking for a lighter option.
Frequently asked questions
Yes. Form the patties, place them on a parchment-lined tray, freeze until solid, then transfer to a freezer bag. Cook directly from frozen, adding 1-2 minutes per side.
