Martha Stewart Breakfast Sausage Recipe

This savory Martha Stewart Breakfast Sausage recipe is made with quality ground pork, fresh sage, thyme, a touch of pure maple syrup, and a pinch of cayenne pepper. This recipe creates perfectly juicy and flavorful sausage patties with a classic balance of savory herbs and a hint of sweetness. It’s a homemade version of a breakfast staple, perfect for a weekend family breakfast and makes about 12 patties, enough for 4-6 people.

Martha Stewart Breakfast Sausage Ingredients

• 1 lb ground pork (preferably 80% lean)
• 2 teaspoons fresh sage, finely chopped
• 1 teaspoon fresh thyme, finely chopped
• 1 tablespoon pure maple syrup
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• Pinch of cayenne pepper or red pepper flakes (optional)
• 1 tablespoon vegetable oil, for frying

How To Make Martha Stewart Breakfast Sausage

1. Combine the ingredients: In a large bowl, place the ground pork. Add the chopped sage and thyme, maple syrup, salt, black pepper, nutmeg, and cayenne pepper, if using.
2. Mix gently: Using your hands, gently mix all the ingredients together until they are just combined. Be careful not to overwork the meat, as this can make the sausage tough.
3. Form the patties: Divide the sausage mixture into 12 equal portions. Roll each portion into a ball and then flatten it into a patty that is about 1/2-inch thick.
4. Cook the sausage: Heat the vegetable oil in a large skillet over medium heat. Carefully place the patties in the hot skillet, ensuring not to overcrowd the pan. Cook for 4-5 minutes on each side, until they are nicely browned and cooked through.
5. Drain and serve: Remove the cooked patties from the skillet and place them on a plate lined with paper towels to drain any excess grease. Serve immediately.

Recipe Tips

• Don’t Overmix the Meat: To keep your sausage patties tender and juicy, mix the pork and seasonings just until everything is evenly distributed. Overmixing develops the proteins in the meat, resulting in a tough, rubbery texture.
• Use Fresh Herbs for Best Flavor: While dried herbs can be used in a pinch, fresh sage and thyme provide a much brighter, more aromatic flavor that is signature to classic breakfast sausage.
• Cook a Test Patty: Before you form all the patties, cook a small spoonful of the sausage mixture in the skillet. This allows you to taste it and adjust the seasonings if needed. You might find you want more salt, pepper, or sage.
• Choose the Right Pork: Use ground pork with a decent fat content (around 80/20). The fat renders during cooking, adding immense flavor and keeping the patties from becoming dry.

What To Serve Breakfast Sausage

These homemade breakfast sausage patties are a classic centerpiece for any breakfast plate. Serve them alongside fluffy scrambled eggs, pancakes, or French toast drizzled with extra maple syrup. They are also delicious with buttermilk biscuits, especially in a breakfast sandwich with a slice of cheese. For a complete meal, add a side of crispy breakfast potatoes or a fresh fruit salad.

How To Store Breakfast Sausage Leftovers

• Refrigerate: Store cooked sausage patties in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium-low heat or in the microwave.
• Freeze: This recipe is perfect for making ahead. You can freeze the patties either uncooked or cooked.

Martha Stewart Breakfast Sausage Nutrition Facts

• Calories: 195 kcal
• Total Fat: 15g
• Saturated Fat: 5g
• Cholesterol: 45mg
• Sodium: 380mg
• Total Carbohydrate: 2g
• Dietary Fiber: 0.1g
• Sugars: 1.5g
• Protein: 12g

Frequently Asked Questions

• Can I use ground turkey instead of pork? Yes, you can substitute ground turkey or chicken. However, because they are much leaner, the patties may be drier. Consider adding a tablespoon of olive oil or melted butter to the meat mixture to add moisture and fat.
• Is it possible to use dried herbs? Yes. If you don’t have fresh herbs, you can use dried ones. The general rule is to use one-third the amount of dried herbs as you would fresh. For this recipe, use about 3/4 teaspoon of dried sage and 1/4 teaspoon of dried thyme.
• Can I make the sausage mixture ahead of time? Absolutely. You can mix the ingredients, cover the bowl tightly, and refrigerate it for up to 24 hours before forming and cooking the patties. The flavors will have even more time to meld together.

Try More Recipes:

• Martha Stewart Breakfast Smoothie Recipe
• Martha Stewart Breakfast Potatoes Recipe
• Martha Stewart Breakfast Muffins Recipe