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BA’s Best Breakfast Sausage
This easy recipe for breakfast sausage patties is customizable and perfect for freezing, packed with the savory-sweet flavors of fresh sage and brown sugar.
👥 8 Servings🔥 Cook: 15 min👤 Alison Roman📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●griddle
📝 Preparation Steps
1
Mix 1 Tbsp. finely chopped fresh sage, 1 Tbsp. finely chopped fresh thyme, 2 tsp. light brown sugar, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, 1 tsp. crushed fennel seeds, ½ tsp. crushed red pepper flakes, ¼ tsp. freshly ground black pepper, ¼ tsp. garlic powder, and ¼ tsp. smoked paprika in a medium-large bowl. Add 1 lb. ground pork shoulder (Boston butt) and work spice mixture into meat with your hands until it’s very well blended.
. finely chopped fresh sage1 Tbsp. finely chopped fresh thyme1 Tbsp. light brown sugar2 tsp½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt1. crushed fennel seeds1 tsp. ground pork shoulder (Boston butt)1 lb
2
Scoop out ¼-cupfuls of sausage mixture and flatten into about ¼"-thick patties (they will plump slightly when cooked).
3
Griddle sausage patties over medium-high heat until browned on one side, about ⏱️ 2 minutes. Flip and cook ⏱️ 2 minutes more. Do Ahead: Patties can be made 2 days ahead. Stack between parchment paper; cover and chill, or freeze up to 1 month. Editor’s note: This homemade breakfast sausage recipe was first printed in our May 2015 issue. Head this way for more brunch favorites →
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