Save on Pinterest

Homemade Breakfast Sausage Patties

Buttermilk is the "secret" ingredient that keeps these pork patties moist, while a blend of seasonings creates a wonderful taste.—Harvey Keeney, Mandan, North Dakota
  • Total Time
    Prep: 30 min. Cook: 10 min./batch
  • Makes
    20 patties

Ingredients

  • 3/4 cup buttermilk
  • 2-1/4 teaspoons kosher salt
  • 1-1/2 teaspoons rubbed sage
  • 1-1/2 teaspoons brown sugar
  • 1-1/2 teaspoons pepper
  • 3/4 teaspoon dried marjoram
  • 3/4 teaspoon dried savory
  • 3/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground nutmeg
  • 2-1/2 pounds ground pork

Directions

  • In a large bowl, combine the first 9 ingredients. Add pork; mix lightly but thoroughly. Shape into twenty 3-in. patties.
  • In a large skillet coated with cooking spray, cook patties in batches over medium heat until a thermometer reads 160°, 5-6 minutes on each side. Remove to paper towels to drain.
    Freeze option: Wrap each cooked, cooled patty; transfer to an airtight container. May be frozen for up to 3 months. To use, unwrap patties and place on a baking sheet coated with cooking spray. Bake at 350° until heated through, about 15 minutes on each side.
Nutrition Facts
1 sausage patty: 126 calories, 8g fat (3g saturated fat), 38mg cholesterol, 251mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 11g protein.
Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Karen
    Feb 10, 2020

    This recipe is perfect. Made the sausage and used it in biscuits and gravy and everybody wanted more. I live in Australia so you can pretty much only get sausages in casings and they have an entirely different seasoning. I have added the recipe to my standard brunch reperotiore for all time. Thanx. :)

  • i_like_pie
    Mar 24, 2014

    I made this for my family for "breakfast for supper" with biscuits and gravy, and everyone really liked it! I substituted 1 lb. of ground turkey for the pork and halved the other measurements, and it worked fine. I used Italian Seasoning in place of the savory and in place of the marjoram. I left out the cayenne pepper since we prefer our sausage a bit on the mild side. Everyone went back for seconds.

  • lbroadh2o
    Nov 21, 2013

    These patties were moist; however, I thought they were bland tasting. My store does not sell savory so I used extra sage per a substitution chart in a cookbook. Also, my store sells sausage in one pound packages. I didn't want to make such a huge recipe since it was just me and with the original recipe calling for 2 1/2 pounds it wasn't easy converting amounts of ingredients.