Homemade Beef Breakfast Sausage Patties Recipe

Name: Homemade Beef Breakfast Sausage Patties
Prep time: 5 min
Cook time: 10 min
Total time: 1455 min
Ingredients: 2 pounds ground beef (75% to 80% lean); 1 tablespoon brown sugar; 2 teaspoons dried sage; 2 teaspoons salt; 2 teaspoons dried basil; 1 teaspoon ground black pepper; 1 teaspoon onion powder; 0.25 teaspoon dried marjoram; 0.125 teaspoon crushed red pepper flakes

Cook Time: 10 minutes

Ingredients

2 pounds ground beef (75% to 80% lean)
1 tablespoon brown sugar
2 teaspoons dried sage
2 teaspoons salt
2 teaspoons dried basil
1 teaspoon ground black pepper
1 teaspoon onion powder
teaspoon dried marjoram
1 teaspoon crushed red pepper flakes

Directions

Gather all the ingredients and set them aside for easy access.
Place the ground beef into a large mixing bowl.
In a separate small bowl, combine the brown sugar, dried sage, salt, dried basil, black pepper, onion powder, marjoram, and red pepper flakes.
Sprinkle the spice mixture over the beef and use your hands to mix the ingredients thoroughly until evenly distributed.
Cover the mixture and refrigerate for about 24 hours to allow the flavors to blend together.
Once ready, divide the seasoned beef mixture into 8 equal portions and shape them into patties.
Heat a large nonstick skillet over medium heat.
Working in batches, cook the patties in the hot skillet, turning them until they are firm and no longer pink in the center, about 5 to 7 minutes per side. Use an instant-read thermometer to check that the internal temperature has reached at least 160F (70C).
Once cooked, remove the patties from the skillet and serve immediately.

Nutrition Facts (per serving)

Calories	215
Total Fat	14g
Saturated Fat	5g
Cholesterol	71mg
Sodium	648mg
Total Carbohydrate	2g
Dietary Fiber	0g
Total Sugars	2g
Protein	19g
Vitamin C	0mg
Calcium	23mg
Iron	2mg
Potassium	253mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

Homemade Beef Breakfast Sausage Patties Recipe

History of Origin:

The tradition of breakfast sausages is deeply rooted in American culinary history. While sausage in various forms has been enjoyed for centuries across different cultures, the breakfast sausage as we know it today originated in the United States during the 19th century. Early settlers, especially in the southern United States, would make sausages from freshly slaughtered pork, flavored with a variety of spices such as sage, pepper, and thyme. Over time, beef-based breakfast sausages, like the homemade beef breakfast sausage patties recipe, became a popular variation, especially among those who preferred not to eat pork. The use of ground beef provides a leaner alternative to the traditional pork sausage, without sacrificing the delicious flavor.

Regional Variations:

Breakfast sausage recipes vary significantly from region to region in the United States. In the southern states, the sausage tends to be spicier, often with the inclusion of cayenne pepper or hot sauce. In contrast, northern and midwestern states tend to use milder flavors, focusing on the herbal notes of sage and thyme. The homemade beef breakfast sausage patties recipe featured here is relatively neutral in flavor, allowing it to fit into various regional styles, but it's most closely aligned with the milder, classic American breakfast sausage. In addition, some regions favor alternative meats like turkey or venison for breakfast sausages, which offer different textures and flavor profiles.

What Makes it Different:

This recipe sets itself apart from traditional breakfast sausage recipes by using ground beef rather than pork. Beef provides a leaner and slightly different texture than pork, which can make this dish a better option for those on a lower-fat diet or those who avoid pork for dietary or religious reasons. The seasoning blend used in this recipe is a classic combination of sage, basil, and onion powder, but what makes it unique is the subtle hint of sweetness from the brown sugar. This sweet-savory balance is typical in many American breakfast sausages and adds a pleasant depth of flavor, distinguishing it from other meat patty options that might rely solely on salt and pepper.

Where It's Typically Served:

Homemade beef breakfast sausage patties are most commonly served as part of a traditional American breakfast. They pair wonderfully with scrambled eggs, toast, or biscuits and gravy. In fact, many people in the U.S. serve these patties as part of a larger breakfast spread that includes pancakes or waffles, making it a hearty and filling start to the day. The versatility of these sausages allows them to be used in various dishes beyond breakfast, including sandwiches, burgers, or as a protein addition to a brunch salad. Whether served on their own or as a complement to other morning favorites, they are sure to satisfy.

Interesting Facts:

1. The term "sausage" comes from the Latin word "salsus," meaning salted, as sausages were often salted as a method of preservation. 2. Historically, sausages were a way to use up leftover meat, turning scraps into a delicious and versatile food. 3. Beef sausages are a popular alternative to pork sausages for those who avoid pork for health, religious, or personal reasons. 4. Many people love making their own sausage patties at home because it allows them to control the quality of the meat and spices used, offering a much fresher and healthier alternative to store-bought versions. 5. A fun fact is that breakfast sausages, whether made with beef, pork, or other meats, are a staple of "brinner" (breakfast for dinner) a popular trend of having breakfast foods as evening meals!

FAQ about Homemade Beef Breakfast Sausage Patties Recipe

Leftover sausage patties should be stored in an airtight container in the refrigerator for up to 3-4 days. If you want to keep them longer, you can freeze the patties. Wrap each patty in plastic wrap and place them in a freezer bag or container. They can be frozen for up to 3 months.

Yes, you can use leaner ground beef, but keep in mind that using beef with a higher fat content (around 75%-80% lean) will yield juicier and more flavorful patties. If you use very lean beef (like 90% lean), you may need to add a little bit of oil to prevent the patties from becoming dry.

Yes, you can substitute marjoram with oregano or thyme, and you can replace basil with Italian seasoning if you prefer. Spices can be adjusted according to your taste preferences, so feel free to experiment!

Yes, you can prepare the sausage mixture and form the patties in advance. After mixing the spices and ground beef, store the patties in the refrigerator for up to 24 hours before cooking. Alternatively, you can freeze the uncooked patties for later use.

The internal temperature of the sausage patties should reach at least 160°F (70°C) to ensure they are fully cooked and safe to eat. Use a meat thermometer to check the center of the patties.

Yes, you can substitute ground beef with other meats like ground turkey, chicken, or pork if you prefer. Keep in mind that different meats may have slightly different cooking times and flavor profiles.

To avoid overcooking, make sure to cook the patties over medium heat. Flip them once they are firm and no longer pink in the center. Using a meat thermometer is the best way to ensure the patties are cooked to perfection without drying them out.

To freeze sausage patties, arrange the uncooked patties on a baking sheet and place them in the freezer for 1-2 hours until they are firm. Then, transfer the patties into a freezer-safe bag or container, making sure to separate them with parchment paper to prevent sticking. They can be stored in the freezer for up to 3 months.

Yes, you can omit the brown sugar if you prefer a less sweet sausage or if you're following a specific dietary restriction. The sugar helps balance the flavors, but the sausage will still taste good without it.

Yes, you can cook these sausage patties in the oven. Preheat your oven to 375°F (190°C) and place the patties on a baking sheet. Bake for 15-20 minutes, flipping halfway through, until the internal temperature reaches 160°F (70°C).

Comments

Aaron Flores

05/20/2024 02:15:56 PM

I've been searching for a recipe like this for a while now, as my family doesn't consume pork. Thank you for sharing!

Justin Green

09/10/2022 12:34:07 PM

We consistently rely on this recipe. I prepare 4 pounds each time, shaping patties and vacuum-sealing them for freezing. I also make meatballs by incorporating 1 egg and 1/2 cup of Italian breadcrumbs per pound of beef. After baking the meatballs, I vacuum-seal and freeze them too. We absolutely adore this recipe!

Elizabeth Thompson

04/24/2023 12:42:58 PM

I followed the recipe exactly as instructed. After tasting a small portion, I found that the flavor didn't appeal to me. I felt that the marjoram and basil took away from the traditional taste I associate with breakfast sausage, making it taste a bit strange. To adjust, I added 4 more teaspoons of sage, a full teaspoon of crushed red pepper flakes, and approximately 4 tablespoons of sugar-free maple syrup to the remaining beef mixture. By making these modifications and adjusting the seasonings to my liking, the final result was much closer to the breakfast sausage flavor I enjoy, but in beef form rather than pork. Overall, I would rate the original recipe 2 stars, but with my alterations, I would give it 4 stars.

Helen Parker

03/21/2024 09:31:45 AM

Review Rewritten: I typically don't leave feedback on recipes, but I felt compelled to do so this time. As an American currently residing in Jordan, I've been missing the taste of sausage and biscuits with gravy for quite some time. I was determined to find a way to craft homemade sausage using ground beef. That's when I stumbled upon this recipe. Let me tell you, it hit the spot perfectly! I improvised a bit by finely chopping some onions as a substitute for onion powder, and I had to use oregano instead of marjoram. While some reviews suggested doubling the spices, I decided to stick with the original amounts since I used only one pound of ground beef. If I had gone with two pounds, I would have doubled the spices, as recommended. After preparing the sausage at night, I let it sit for about 36 hours to ensure the flavors melded properly. I plan on making this again and again without any modifications. I tailored it to my taste by omitting the red pepper flakes since I prefer milder flavors.

Carolyn Collins

04/21/2023 04:32:07 PM

This dish is absolutely delightful! I opt for grass-fed beef sausage (unseasoned, ground) and skip the brown sugar. I follow the rest of the recipe to a tee. Typically, I make a double batch with ground meat instead of forming patties, portion it out into 5 oz. servings, and freeze them. This way, I always have a delicious protein option on hand to add to my egg scrambles for a speedy keto breakfast. Honestly, there are times when I simply enjoy a cup of this by itself as a wholesome snack. It's incredibly gratifying for both my taste buds and my body. ??

Jose Williams

04/24/2025 09:29:47 AM

I experimented with making sausage using elk meat, but found it too dry. In my next attempt, I used a mix of elk and pork, which tasted like store-bought sausage but was a bit greasy for me. I plan to adjust the ratio to 2 parts elk to 1 part pork for my next batch. The flavor is fantastic, and the process is simple. I made a large batch, shaped them into patties, wrapped them, and froze them for easy cooking later. For the next batch, I'm considering adding maple syrup for an extra kick. A helpful tip is to get your spices from the bulk section at the grocery store; I got sage and marjoram for just $0.12, which was enough for multiple batches.

Carolyn Green

07/08/2023 02:34:14 AM

This recipe is fantastic! I decided to double the amount of spices and used 73% lean ground beef for its higher fat content. Additionally, I incorporated 1/4 cup of warm water after mixing the meat with the spices to achieve a sausage-like consistency rather than making burger patties.

Brenda Harris

04/27/2024 03:25:13 PM

Great recipe! We didn't have marjoram, so we substituted with oregano. To make it vegan, we used Impossible burger as a replacement for ground beef (indistinguishable, in fact). The dish turned out slightly salty, but overall, it's a recipe worth keeping.

Nicole Jones

10/09/2022 10:19:53 PM

3.11.22 I decided to give this ground beef recipe a try for breakfast sandwiches. As you can see from my photo, I didn't make the patties big enough to fit an English muffin (easy fix), but overall it turned out pretty good. While I still prefer pork sausage (Jimmy Dean), I think I would enjoy this more with increased seasoning. It could just be a matter of personal taste. Since I usually have ground beef in the freezer rather than pork sausage, this could be a convenient compromise for breakfast sandwiches when needed!

Nancy Sanchez

03/09/2023 03:28:38 AM

Omitted the sugar and incorporated an egg along with potato flakes.

Jason Garcia

02/16/2024 07:32:18 PM

I am amazed by how delicious this sausage turned out! I usually grind my own beef and never thought of buying it pre-made. I was craving sausage for breakfast but didn't have any on hand. I stumbled upon this recipe, meticulously followed it, and just added a hint of smoked salt. The result was absolutely fantastic! I will definitely be making this over and over again!

audio version

Cook Time: 20 minutes

Homemade Beef Breakfast Sausage Patties Recipe

Ingredients

Directions

Nutrition Facts (per serving)

FAQ about Homemade Beef Breakfast Sausage Patties Recipe