• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sift & Simmer
Matcha, tea-infused baking recipes & modern Asian favourites
  • About
  • Recipes
  • Pantry
    • Matcha 101: A Beginner's Guide
    • Hojicha 101: A Beginner's Guide
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
  • ×

    Home » Recipes » Savoury

    Shortcut Breakfast Sausage Patties

    Published: Feb 28, 2023 by Michelle · 2 Comments

    Share this recipe!

    • Facebook
    • Email
    • Twitter
    Jump to Recipe - Print Recipe

    This shortcut recipe for Breakfast Sausage Patties is easy to make, and takes regular pork sausage to a new level.

    Homemade sausage patties lined up on a dish.

    What is breakfast sausage?

    Breakfast sausage (also known as country sausage) is a fresh sausage made with pork, salt and seasonings.

    The sausage can be formed into links or patties (or rounds).

    Why you'll love this recipe

    This recipe is simple to make and go well in Sausage & Egg Breakfast Sandwiches.

    Using store-bought breakfast sausage links takes the guesswork out of the ground pork to fat ratio.

    Of course, you can make them using ground pork and fat, and add your own seasonings.

    Easily tailor the flavor of the sausages by adding various spices and seasonings.

    This one is flavored with fennel seed, paprika and red pepper flakes.

    Steaming the sausage patties with a little water ensures that they are thoroughly cooked and doesn't dry them out.

    Ingredients you'll need

    • breakfast sausage links: I used a combination of maple breakfast sausage and regular breakfast sausage, but you can use whatever you like
    • fennel: you can use ground fennel or fennel seed
    • paprika: adds a little red color and flavor
    • red pepper flakes: optional, omit if you don't like spicy

    How to make the breakfast sausage patties

    Remove the casing from the pork sausages and place into a large bowl.

    Add in the fennel, paprika and red pepper flakes. (Or other spices).

    Thoroughly incorporate the spices into the sausage mixture using your hands.

    Slightly wet your hands and form the sausage mixture into patties, about 2.5-3" in diameter.

    Place the patties onto a plate.

    Step by step instructions on how to make breakfast sausage rounds.

    Homemade sausage patties lined up on a dish.

    How to cook the sausage patties

    Heat up a skillet or frying pan over medium high heat.

    Add a teaspoon of oil to the pan. (You can omit this if your breakfast sausages are higher in fat).

    Add the sausage patties to the pan in a single layer and fry for about 2 minutes on side, before flipping.

    Pour in a little water (about ¼ C) and cover with a lid to fully cook through, another 5-6 minutes.

    Remove the lid and let the residual water evaporate.

    Use a meat thermometer to check that the internal temperature reaches 160F.

    Remove the sausage patties and place onto paper towel to drain.

    Other ways to cook sausage patties

    There are many ways to cook sausage:

    • grill on the BBQ
    • fry in a skillet
    • microwave
    • bake in the oven

    How to serve

    Serve the Breakfast Sausage Patties as part of a breakfast, brunch or lunch.

    Enjoy with scrambled eggs, tater tots, croissants, fluffy pancakes, earl grey waffles.

    Or sandwich between English muffins in a Sausage & Egg Breakfast Sandwich.

    What to do with leftovers

    Crumble the sausage patties for sausage gravy.

    Use the sausage in a baked casserole.

    Add the leftover sausage to pasta, or stuffing.

    How to store

    You can store the cooked breakfast sausage patties in an airtight container in the refrigerator for up to 3 days.

    The cooked pork sausage patties freeze beautifully as well.

    Store in the freezer in an airtight container or freezer bag, for up to 3 months.

    How to reheat

    Reheat the sausage patties by baking them in the oven in a single layer at 350F for 15-20 minutes, or cover and microwave for 1-2 minutes, until completely heated through.

    Other variations

    Feel free to customize and experiment with different flavors.

    Try adding:

    • minced or powdered garlic
    • maple syrup
    • black pepper
    • fresh herbs: sage/thyme/rosemary

    Expert tips

    Note that the sausage patties will shrink a little after cooking, similar to making hamburgers.

    Keep a bowl of water beside you to form the patties. If your hands get sticky, just dab your hands in water.

    Other brunch recipes you may like

    Be sure to check out these recipes:

    Sausage & Egg Breakfast Sandwiches

    Earl Grey Waffles with Mixed Berries

    Turkey Bacon Eggs Benedict

    Fluffy Earl Grey Pancakes

    Breakfast Turkey & Egg Croissants

    Raspberry White Chocolate Earl Grey Scones

    Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

     

    Close up of sausage patties lined up on a dish.

    Print Recipe
    5 from 1 vote

    Shortcut Breakfast Sausage Patties

    This shortcut recipe for Breakfast Sausage Patties is easy to make, and takes regular pork sausage to a new level.
    Prep Time15 mins
    Cook Time20 mins
    Total Time35 mins
    Course: Breakfast, Brunch
    Cuisine: American
    Servings: 10
    Calories: 212kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    • 1 ½ lbs breakfast sausage casings removed
    • 2 tablespoon fennel seed
    • 1 tablespoon paprika
    • 2 teaspoon red pepper flakes or to your taste
    • 1 teaspoon vegetable oil for frying
    Prevent your screen from going dark

    Instructions

    For key visual process steps, refer to the body of the blog post.

      Make the sausage patties:

      • Remove the casing from the pork sausages and place into a large bowl.
      • Add in the fennel, paprika and red pepper flakes. (Or other spices).
      • Thoroughly incorporate the spices into the sausage mixture using your hands.
      • Slightly wet your hands and form the sausage mixture into patties, about 2.5-3" in diameter.
      • Place the patties onto a plate.

      Cook the sausage patties:

      • Heat up a skillet or frying pan over medium high heat.
      • Add a teaspoon of oil to the pan. (You can omit this if your breakfast sausages are higher in fat).
      • Add the sausage patties to the pan in a single layer and fry for about 2 minutes on side, before flipping.
      • Pour in a little water (about ¼ C) and cover with a lid to fully cook through, another 5-6 minutes.
      • Remove the lid and let the residual water evaporate.
      • Use a meat thermometer to check that the internal temperature reaches 160°F.
      • Remove the sausage patties and place onto paper towel to drain.

      Nutrition

      Calories: 212kcal | Carbohydrates: 1g | Protein: 11g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 440mg | Potassium: 199mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 203IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg

      The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

      Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
      « Tteokbokki (Korean Rice Cakes in Gochujang Sauce)
      Sausage & Egg Breakfast Sandwiches »

      Reader Interactions

      Comments

      1. David @ Spiced

        March 01, 2023 at 4:36 am

        5 stars
        What a great idea to use links as the base for this recipe! I do enjoy breakfast sausage patties, but I try to avoid eating them too often...usually just around the holidays. I'm loving the idea of being able to tailor the spices in this homemade version!

        Reply
        • Michelle

          March 01, 2023 at 3:42 pm

          Definitely an easy way to amplify the flavour in the sausages, thanks David! 🙂

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

      Primary Sidebar

      About Me

      My name is Michelle and Sift & Simmer is a food recipe blog featuring easy, creative and delicious recipes. I believe that the best food is made from scratch. Read More…

      Follow Me

      • Facebook
      • Instagram
      • Pinterest
      • RSS
      • YouTube

      Popular Recipes

      Matcha Mille Crepe Cake

      Matcha Crepes

      Matcha Snickerdoodle Cookies

      Matcha con Panna (Matcha with Cream)

      Footer

      ↑ back to top

      About

      About

      Privacy Policy

      Newsletter

      Subscribe for the latest recipes and updates directly to your inbox!

      Contact

      Contact

      Copyright © 2017-2023 Sift & Simmer

      All images and content are copyright protected. Do not use without prior permission.