Country Sausage Patties Recipe

These homemade country sausage patties are juicy, herby, and just the right amount of sweet. They come together fast, don’t need fancy stuff, and are way better than store-bought. Great for freezing too, so breakfast basically makes itself later.

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Quick Summary

• Prep time: 10 mins
• Cook time: 8–10 mins
• Flavor: savory, slightly sweet, herby
• Great for: busy mornings, freezer meals, breakfast sandwiches

Why I Like This Recipe

Honestly? I was just craving something salty and warm with my eggs. Didn’t feel like driving to get those pre-made patties (which, no offense, kinda taste like cardboard). So I made these. Took barely 20 mins and they were so much better. Like, “stood by the stove eating one with my fingers” better.

Ingredients

• 1 lb ground pork
• 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

1. Mix everything: Throw all the herbs, garlic, brown sugar, and salt into a big bowl with the pork. Use your hands or a hand mixer. Don’t skimp on the mixing — it helps the patties hold together better.
2. Shape ‘em: Scoop out about 2 ounces (think: golf ball size). Roll each one and gently flatten into a patty. Don’t squish too hard or they’ll crack. I like to make the center a bit thinner so they cook even.
3. Cook time: Heat a nonstick skillet over medium-high heat. No oil needed. Cook each patty for about 2 mins per side, or until they’re browned and cooked through. That’s it.
4. Freeze for later (if any survive): Let them cool. Line on a tray. Freeze. Then toss into a zip-top bag. Pop one in the microwave for 2–3 minutes whenever you need a breakfast win.

Tips for Success

• Don’t press patties while cooking — it squeezes the juices out. Just flip gently.
• Use fresh herbs if you can. It really makes a difference.
• If they’re sticking to your hands while shaping, wet your palms a bit. Works like a charm.
• Slightly flatten the center of the patty — it helps them stay flat, not puff up like meatballs.

Storage and Reheating

• Fridge: They’ll keep in a sealed container for 3–4 days.
• Freezer: Freeze cooked patties in a single layer, then bag ’em. Reheat from frozen — no need to thaw.
• Microwave: About 2–3 minutes should do it. Not crispy, but still tasty.
• Skillet: Warm them back up on medium-low heat if you like a little sizzle.

Frequently Asked Questions

• Can I use ground turkey instead of pork?
  Yep! Just add a tiny splash of oil — turkey’s leaner and can dry out faster.
• Do I have to use fresh herbs?
  Nope. Dried works — just cut the amounts in half. But fresh gives it that wow flavor.
• How do I keep the patties from falling apart?
  Mix really well. And don’t skip depressing the center when shaping — it helps them cook evenly.
• Can I make the mix ahead of time?
  Yes! You can mix everything up and keep it in the fridge overnight. Shape and cook the next morning.
• Are these spicy?
  Not at all. But if you want heat? Add crushed red pepper flakes or a pinch of cayenne.

Common Mistakes and How to Dodge Them

• Overmixing the pork: Yeah, it’s tempting to just mash everything forever. But too much mixing = rubbery texture. Stop when it’s just combined.
• Patties breaking apart in the pan: Usually means they weren’t shaped tight enough, or not mixed enough. Press gently but firmly.
• Forgetting the salt: Been there. Don’t skip it — it ties everything together and makes the herbs pop.
• Patties puffing up like weird meat domes: That’s why we flatten the center a little. Helps keep ‘em flat and perfect for breakfast sandwiches.
• Cooking them too fast: Medium-high heat is key. Too hot and they burn outside, raw inside. Keep it steady.

Nutrition Facts (Per Serving )

• Calories: 203 kcal
• Total Fat: 17g
• Saturated Fat: 6g
• Cholesterol: 50mg
• Sodium: 290mg
• Potassium: 230mg
• Total Carbohydrate: 1g
• Dietary Fiber: 0g
• Sugars: 1g
• Protein: 12g