Breakfast Sausage

How to Make Breakfast Sausage

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1. Mix the pork, salt, pepper, sage, thyme, garlic powder, cayenne, maple syrup and water in a bowl with your hands, only until it is evenly combined.

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2. Divide the mixture into 8 portions of about 60 g and shape each into a patty about 1 cm thick.

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3. Chill the patties for 20 minutes, if you have time, so that they hold together in the pan.

   Mark done Start 20 min timer

4. Heat the oil in a large frying pan over medium heat and cook the patties for 4 to 5 minutes on each side, until browned and the centre reaches 71°C / 160°F.

   Mark done Start 4 min timer

5. Drain on kitchen paper and serve hot.

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Tips for Making Breakfast Sausage

• Use pork with 20 percent fat. Lean mince gives dry patties, and the fat is what makes them juicy.
• Do not overwork the mixture. Mixing only until combined keeps the patties tender, whereas kneading makes them rubbery.
• Press a small dimple into the centre of each patty. They puff as they cook, and the dimple keeps them flat.

Common Substitutions & Variations

• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve with Breakfast Sausage

• Fluffy pancakes with maple syrup
• Scrambled eggs
• Biscuits and gravy

Storing & Reheating Breakfast Sausage

Keeps in the fridge for up to 3 days, cooked or raw. Freeze raw patties between sheets of baking paper for up to 3 months and cook from frozen for 3 minutes longer on each side.

Breakfast Sausage FAQ: Common Questions

Breakfast Sausage Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.