Country Sausage Patties Recipe

This homemade Country Sausage Patties recipe brings the farmhouse right to your kitchen with a blend of fresh sage, rosemary, and a hint of brown sugar sweetness. The result is a juicy, perfectly spiced breakfast patty that puts frozen store-bought links to shame. It is an easy, freezer-friendly way to upgrade your weekend brunch or weekday meal prep.

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Country Sausage Patties Recipe Ingredients

• 1 lb ground pork (ideally 80/20 fat ratio)
• 1 tbsp fresh sage, minced
• 1 tsp fresh thyme, minced
• 1 tsp fresh rosemary, minced
• 1 clove garlic, minced
• 1 tbsp brown sugar
• 1 tsp salt

How To Make Country Sausage Patties Recipe

1. Mix the seasonings: Throw all the minced herbs (sage, thyme, rosemary), minced garlic, brown sugar, and salt into a big bowl with the ground pork. Use your hands or a hand mixer on low speed to combine. Crucial Step: Don’t skimp on the mixing; work the meat until it feels sticky and the spices are evenly distributed. This protein extraction helps the patties hold together better when frying.
2. Shape ’em: Scoop out portions of the meat mixture, about 2 ounces each (think: golf ball size). Roll each one into a smooth ball and then gently flatten it into a patty. Pro Tip: Make the center of the patty slightly thinner than the edges (create a small dimple). This prevents the sausage from puffing up into a dome while cooking, keeping it flat for even browning.
3. Cook time: Heat a nonstick skillet or cast-iron pan over medium-high heat. No oil is needed as the pork will release its own fat. Place the patties in the pan, ensuring they aren’t touching. Cook each patty for about 2–3 minutes per side. You are looking for a deep, caramelized brown crust and an interior that is fully cooked through (no longer pink).
4. Serve or Store: Remove the patties and place them on a paper towel-lined plate to drain slightly. Serve hot, or let them cool completely for freezing.

Recipe Tips

• Fresh vs. Dried Herbs: This recipe shines with fresh herbs, but if you must use dried, use 1/3 of the amount (e.g., 1 teaspoon dried sage instead of 1 tablespoon fresh). Rub dried herbs between your fingers before adding to release their oils.
• The Taste Test: Before shaping all your patties, pinch off a tiny piece of the seasoned meat mixture and fry it quickly in the pan. Taste it to see if it needs more salt or sage, then adjust the rest of the batch accordingly.
• Fat Content: Ground pork usually comes in an 80/20 lean-to-fat ratio. This is perfect for juicy sausage. If you use extra-lean pork, add a teaspoon of olive oil to the mix to prevent dry patties.
• Spicing it Up: For a “Hot Country” style sausage, add 1/2 teaspoon of red pepper flakes or a pinch of cayenne pepper to the mix.
• Maple Variation: Swap the brown sugar for real maple syrup for a classic maple sausage flavor, but be aware the added liquid might make the mixture slightly softer.

What To Serve With Country Sausage Patties Recipe

These savory patties are the anchor of a hearty breakfast plate.

• Buttermilk Biscuits: Sandwich the patty inside a flaky biscuit.
• Scrambled Eggs: Soft, creamy eggs contrast with the crispy pork.
• Cheese Grits: A Southern staple that pairs perfectly with sage.
• Pancakes: The savory pork balances the sweetness of syrup.

How To Store Country Sausage Patties Recipe

• Refrigerate: Store cooked patties in an airtight container in the refrigerator for up to 3 to 4 days.
• Reheat: Reheat in a skillet over medium heat for the best texture, or microwave for 30-45 seconds.
• Freeze: These are designed for the freezer. Arrange cooked (cooled) or raw patties in a single layer on a baking sheet and freeze until solid. Transfer to a zip-top bag. They keep for up to 3 months. Cook raw frozen patties gently in a covered pan, or reheat cooked ones in the microwave (2-3 minutes).

Country Sausage Patties Recipe Nutrition Facts

• Calories: 180
• Total Fat: 12g
• Saturated Fat: 4g
• Cholesterol: 45mg
• Sodium: 300mg
• Total Carbohydrates: 2g
• Dietary Fiber: 0g
• Sugar: 2g
• Protein: 14g

Nutrition information is estimated per patty (based on 6 patties).

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