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Homemade Breakfast Sausage Patties Recipe

Homemade Breakfast Sausage Patties Recipe

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 YIELD:20 servings


  • 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


  • 1. In a large bowl, combine buttermilk and seasonings. Add pork; mix lightly but thoroughly. Shape into twenty 3-in. patties.
  • 2. In a large skillet coated with cooking spray, cook patties in batches over medium heat 5-6 minutes on each side or until a thermometer reads 160°. Remove to paper towels to drain.
    Freeze option: Wrap each cooked, cooled patty in plastic wrap; transfer to a resealable plastic freezer bag. 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° for 15 minutes on each side or until heated through. Yield: 20 patties.

Nutritional Facts

1 sausage patty: 126 calories, 8g fat (3g saturated fat), 38mg cholesterol, 251mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 11g protein.

Reviews for Homemade Breakfast Sausage Patties

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Reviewed 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."

Reviewed 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."

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