Start your day with Homemade Breakfast Sausage Patties. These perfectly spiced pork patties freeze well, making them an excellent make ahead easy breakfast option. Go one step farther and smoke them for a unique flavour finish.
Around here, we save the special breakfasts for weekends. We love to grill up a steak (or slice up steak leftovers) for delicious Steak and Egg Tacos. Or, serve a complete brunch including these fun Baked Ham and Egg Cups in Hash browns.
Pork Breakfast Sausage Patties
I’m really excited to share this post with you today! If you are a sucker for breakfast sandwiches like I am, you will LOVE this pork breakfast sausage patty recipe. It took a few times to get that seasoning just right, but I finally found the secret to a great breakfast sausage patty…
What I love about this recipe is how easy it is to make ahead and freeze the patties for future breakfasts. We make a double batch and freeze them on baking sheets lined with parchment paper, then portion them out and vacuum seal them.
Sometimes we even go a step further and smoke them! Smoking brings these homemade sausage patties to a whole other level. It’s almost like having bacon and sausage at the same time.
You will love the flavour combination of these simple ingredients and a few may even surprise you. These sausage patties are very similar to the pork sausage filling you will find in English sausage rolls.
The pork mixture has a very comforting savoury characteristic, with the bite of pepper and slight sweetness (but is not overpowering and cloying) from the allspice and cloves.
- Ground Pork
- Fine Bread Crumbs
- Freshly Ground Pepper
- Ground Sage
- Dried Savory
It is important to source good quality of regular (not lean) ground pork that contains a medium amount of fat. The fat holds the pork mixture together and results in a flavourful, moist patty.
Use fresh finely ground bread crumbs in the pork mixture. While they aren’t as important for flavour, they do work as a binder, helping the patty to hold its shape. You may leave them out if you want a gluten free patty, just know the patties will have a different texture.
Season the pork mixture, then season some more. There is a lot of freshly ground pepper in this recipe because it is a key ingredient. The amount is not a recipe error.
As always, it is important to use freshly dried herbs and spices in recipes for the best results. Since the recipe only contains ground pork and seasonings, invest in fresh jars of sage and savory. It will make all the difference!
Finally, if you are new to British flavours, the addition of allspice and cloves may be a surprise. They do add a touch of sweetness, while at the same time they help to cut through the richness of the patty.
How to Make Breakfast Sausage Patties
I usually mix ground meat in a large bowl using a spoon or my hands. However, for this recipe the ground meat needs to be beaten in order to have that sausage patty texture.
For this reason, I highly recommend a stand mixer fitted with a paddle attachment. The fats and proteins in the ground pork also break up much easier if they are at room temperature.
In the interest of food safety, do not leave raw ground pork out on the counter all day. Between 45 minutes to one hour should allow it to warm up to room temperature. After this, it’s imperative to work quickly and get the patties in the freezer ASAP.
Place the ground pork in the bowl of a stand mixer, then add the seasonings. Mix it on medium speed until you see the meat getting a pasty texture. The protein and fat fibres have been roughed up a bit and will stick together more readily.
Line a baking sheet with parchment paper, then divide the meat mixture into eight portions. Place an egg ring or biscuit cutter (3 1/2 inch/9 cm) on the parchment paper and gently press one portion of the ground meat mixture into the form. Repeat until there are eight breakfast sausage patties.
NOTE: You can shape the patties with your hands, but this gives you a perfectly shaped, even patty.
How to Freeze and Cook Breakfast Sausage Patties
Once the patties are formed, place the whole tray in the freezer and freeze 6-8 hours (or until fully frozen). Next, place the fully frozen breakfast sausage patties in a freezer bag and squeeze out as much air as you can.
To cook the patties from frozen, add a bit of olive oil to a frying pan then add the patties. Cover and cook on medium low until they reach an internal temperature of 160 F (71.1 C) This should only take a few minutes per side.
If you are planning to make these more than a month ahead of time, I highly recommend to vacuum seal them. Vacuum sealing removes all of the air from the package and prevents freezer burn. The breakfast patties will keep for up to 6 months this way.
*Bonus How to Smoke the Patties
These patties are delicious on their own BUT add some applewood smoke to them and they are incredible! I got the idea from a local butcher who smokes his pork breakfast sausage patties. They were a little too salty for my taste so I decided to make my own.
We found that it was best to smoke the patties from frozen. Once the patties are on the grill, don’t move them around until they are fully cooked (to prevent breakage).
If you have a basic charcoal smoker like we do, you need to keep a close eye on the temperature. Keep it low, around 225 to prevent the fat from rendering out of the patty.
Smoke the patties until they reach an internal temperature of 150 F when checked with a meat thermometer (about 30-45 minutes_. Remove them from the smoker and allow them to cool to room temperature before freezing. Or, caramelize them in a frying pan (a few minutes per side) and enjoy immediately!
The smoked patties will need less pan time at breakfast because they are already pre-cooked. To warm them, add a bit of olive oil to a frying pan then add the patties. Cover and cook on medium high heat (flipping halfway through) until they reach an internal temperature of 160 F (71.1 C).
What to Serve with Breakfast Sausage Patties
We love our breakfast sausage patties in a classic breakfast sandwich. They are delicious inside a toasted English Muffin topped with a crispy edged fried egg and a slab of melted cheddar cheese.
However, the patties hold their own as part of a full English breakfast, sometimes known as a ‘fry up’. This substantial meal often contains several (or all) classic proteins such as fried eggs, peameal back bacon, beans, black pudding, and pork sausages/sausage patties.
I think it would also be great fun to enjoy the pork patties Hawaiian style, as a mash up between British brekkie and a Hawaiian Loco Moco. Serve it on top of rice with a fried egg and top with gravy!
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