When I wake up in the morning, it’s nice to have something savory and filling on the menu. While I do enjoy having a pastry for breakfast, it’s so nice to enjoy something a little different. Mark and I love this Pork Breakfast Sausage. It’s easy enough for anyone to make, but delicious enough for everyone to enjoy. Let me walk you through how to make this breakfast sausage so you can enjoy it with your family, too!
The History of Pork Breakfast Sausage
Breakfast sausage has deep roots in rural and agrarian traditions, long before it became a staple of modern American breakfasts. Sausage-making originated as a practical way to preserve meat before refrigeration. After fall hog butchering, families needed to use every part of the animal, and grinding the pork with salt and spices helped it last longer and be used more efficiently.
In Europe—particularly in England, Germany, and Ireland, herb-seasoned fresh pork sausages were ordinary morning fare. These early sausages were typically made from pork shoulder, salt, pepper, and locally available herbs such as sage or thyme. They were cooked fresh rather than cured, making them ideal for breakfast.
When European settlers arrived in North America, they brought these sausage-making traditions with them. Sage quickly became the defining herb in American breakfast sausage, mainly because it thrived in colonial gardens and paired well with pork. By the 18th and 19th centuries, sage-seasoned pork sausage had become a typical breakfast food on farms, especially in the Southern and Appalachian regions.
Breakfast sausage was often made at home, mixed by hand, and shaped into patties or left loose to cook in a skillet. It was typically served alongside eggs, biscuits, or griddle cakes, providing a hearty, protein-rich start to a long day of physical labor. Sweeteners like brown sugar or maple syrup were sometimes added, reflecting regional tastes and access to ingredients.
By the early 20th century, commercial meat processors began producing packaged breakfast sausage, standardizing flavors and making it widely available. Despite this shift, homemade breakfast sausage remains popular today, especially among home cooks who value traditional flavors, simple ingredients, and control over seasoning.
Today’s classic pork breakfast sausage, made with ground pork, sage, salt, pepper, and optional sweet or spicy accents, remains remarkably close to its historical roots. It stands as a reminder of thrift, self-sufficiency, and the enduring comfort of a simple, well-seasoned meal shared at the breakfast table.
Pork Breakfast Sausage
Kitchen Tools You Will Need
- Meat Grinder or Food Processor
- Mixing Bowl
- Freezer Paper for Patties
- Patty Molder (optional)
- Freezer Bags
- Measuring Cups and Spoons
- Meat Thermometer
- Silicone Grease Splatter (they must be sold out of my sunflower ones)
Pork Breakfast Sausage Ingredients
Ground Pork (Shoulder or Butt)
Pork shoulder (also called pork butt) is the best cut for breakfast sausage because it has the ideal fat-to-meat ratio—usually around 70/30 or 80/20. The fat keeps the sausage juicy and flavorful as it cooks. Lean pork can result in dry, crumbly sausage, so a little fat is essential for authentic texture and taste.
Sage
Sage is the signature herb in traditional breakfast sausage. It provides an earthy, slightly peppery flavor that balances the richness of the pork. Dried sage is most commonly used, but it should be fresh and aromatic—old sage loses potency. The amount can be adjusted depending on how herb-forward you like your sausage.
Salt
Salt enhances all the other flavors and helps bind the meat mixture together. It also draws out moisture, improving texture and juiciness. Using the correct amount is crucial, too little makes the sausage bland, while too much can overpower the pork’s natural flavor.
Black Pepper
Black pepper adds gentle heat and depth without overwhelming the sausage. It complements the sage and pork, creating a well-rounded seasoning profile. Freshly ground pepper offers the best flavor, but pre-ground works fine for everyday cooking.
Bread Crumbs
Bread crumbs act as a binder, helping the sausage hold its shape and retain moisture. They soften as the sausage cooks, creating a tender bite instead of a dense or greasy texture. Plain bread crumbs are best, so they don’t compete with the seasoning.
Brown Sugar (Optional)
Brown sugar adds a subtle sweetness that balances the salt and savory spices. It also helps with browning during cooking, giving the sausage a lightly caramelized exterior. This ingredient is optional but popular in classic American breakfast sausage recipes.
Crushed Red Pepper Flakes (Optional)
Red pepper flakes introduce a mild heat that lingers without overpowering the sausage. They’re perfect for those who enjoy a little spice in the morning. The amount can easily be adjusted—or omitted entirely—for mild or spicy preferences.
Pork Breakfast Sausage
Please note: I quadrupled the original recipe, as in 4 times the ingredients. The pork shoulder was just over 4 pounds, so I wanted to use it up. When I went to talk to the butcher about what “cut” to purchase, he said I needed a pork shoulder or pork butt to make sausage. Pork tenderloins have very little, if any, fat, so they wouldn’t have the flavor I want. He was so right! These pork breakfast sausage patties are awesome!
Step One: Trim Fat
Trim as much fat as you can off the meat, and make sure there are no bones attached to the pork. Carefully cut the pork into pieces before placing them in your food processor or meat grinder. I weighed the meat to ensure the recipe would be accurate with the added spices.
Step Two: Pork Pieces in Processor
I placed small amounts of the pork into the Food Processor and used the “pulse” button several times until it looked like what I wanted.
Step Three: Add The Other Ingredients
What I love about making my own pork breakfast sausage is knowing what’s in it. There are zero weird ingredients. What you see below is what I added to the ground pork. After grinding the pork, add the sage, salt, pepper, and bread crumbs.
Step Four: Mix Thoroughly
I used my hands to mix it thoroughly, or at least as well as I could. It reminds me of making ground beef meatloaf. After mixing, form the pork into 1/4-pound patties and fry them in a frying pan. I didn’t add any oil when I fried them.
If you plan to freeze them for later cooking, you will want to place waxed paper between each patty. Place the patties in a freezer bag.
Step Five: Cook the Patties
Cook over medium-high heat for 5 minutes on each side, until the center reaches at least 160°F (71 °C). Cook them as soon as possible if you aren’t freezing them.
Finished Product
Pork Breakfast Sausage Recipe
Breakfast Sausage Patties by Erma (my Mother)
Ingredients
- 1 pound pork shoulder/butt (boneless)
- 1/8 teaspoon dried sage
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup bread crumbs
- 1 tablespoon brown sugar, optional
- 1/8 teaspoon crushed red pepper flakes, optional
Instructions
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Trim as much fat as you can off the meat, and make sure there are no bones attached to the pork. Carefully cut the pork into pieces before placing them in your food processor or meat grinder.
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Carefully cut the pork into pieces before placing them in your food processor or meat grinder.
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After grinding the pork, add the sage, salt, pepper, and bread crumbs.
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Add the brown sugar and crushed red pepper flakes, if desired. Combine until mixed evenly with the spices.
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You can easily double or triple the recipe. After mixing, mound the pork into 1/4-pound patties and place waxed paper between each patty.
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You can freeze immediately after molding the patties to your desired shape.
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Cook as soon as possible if you are not freezing them. Cook over medium-high heat for 5 minutes on each side, until the center reaches 160°F (71 °C). They should be golden brown. Serve warm.
Baking The Sausage Patties
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Another Cooking Option: Preheat the oven to 400°F (204 °C). Spray a 1/4 cookie sheet (depending on how much sausage you make). Spread the sausage mixture on the cookie sheet as evenly as possible. Or you can make patties and spread them evenly on the cookie sheet. Bake for 25-45 minutes, or until the internal temperature reaches 160°F (71 °C), using a thermometer. They should be golden brown. Serve warm.
What can I serve with pork sausage patties?
- Fried eggs
- Scrambled eggs
- Omelets
- Hashbrowns
- Toast
- English Muffins
- Egg Bake
- Bagels and cream cheese
- Fresh fruit
- Pancakes
- Waffles
- Mac & Cheese
Could I buy ground pork instead of grinding it myself?
When it comes to ground pork, you’ll see it in packages similar to ground beef. All you have to do is look for it in the meat section; it will have a label that says “ground pork.” If you don’t see any on the display rack, go to a butcher and ask them to grind the pork for you. You have to ask.
How long can I store fresh pork in the refrigerator?
When you store fresh pork in the refrigerator, the temperature should be 40 °F or less. Pork roast and pork chops in the meat counter wrapping should be stored for only 2-3 days in the store, or less if the packaging states a specific date. I know Costco sells pork tenderloin in vacuum-sealed packages that last about 5-7 days, typically refrigerated.
How long can I keep ground pork in the refrigerator?
As mentioned before, you can store ground pork in the refrigerator, but you need to pay attention to the expiration date; it’s typically 1-2 days.
How many months can I store the frozen pork patties?
Frozen foods are safe indefinitely. However, it is best to use pork within 6 months!
What is the safe temperature when cooking pork?
When you are cooking pork, it must be cooked from 160 ºF to 165 ºF, then rested for 3 minutes.
Final Word
If you’re excited to change up your breakfast, you need to give this recipe a try. Pork Sausage Breakfast is good any time of the week, but it’s especially yummy on the weekends. It’s filling and delicious on so many levels! The next time you want to make a unique breakfast for the family, give this recipe a try. This is a great recipe to teach your kids and grandkids to make since they’ll learn the basics of grinding meat and matching it with your favorite spices. May God bless this world, Linda.
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