Bite into these Apple Sage Breakfast Sausages and you may never go back to store-bought again. They’re deeply savory, sweetly aromatic, and infused with the cozy warmth of fresh sage and cinnamon—seriously, this is breakfast comfort at its finest. These homemade sausage patties come together in under 30 minutes, making them a dream for hectic mornings or brunches that demand a little something special. Not only are they simple to prepare, but the juicy apples and herbs make each bite feel hearty, flavorful, and just a bit indulgent. Get ready to transform your breakfast routine—these are truly worth waking up for!
Why You’ll Love This Recipe
- Quick and Hassle-Free: Mixing, shaping, and pan-frying—these patties are on your table in no time, even before your coffee kicks in.
- Flavor-Packed: The combination of fresh apple, savory pork, and the distinctive earthy notes of sage turns basic sausages into a breakfast showstopper.
- Customizable: Don’t hesitate to tweak the seasonings—this recipe is incredibly forgiving and welcomes whatever you love.
- No Mystery Ingredients: You know every single thing going in, and the fresh, real-food flavors shine.
Ingredients You’ll Need
Here’s the lineup for flavor-packed, tender sausage patties:
- Ground Pork: The savory base—choose pork with some fat for juicy, flavorful results.
- Apple (shredded and squeezed): Adds gentle sweetness, moisture, and a subtle fruitiness that pairs perfectly with herbs.
- Onion (minced): Lends tender texture and a mild, aromatic depth.
- Breakfast Sausage Blend:
- Granulated Onion & Garlic: The backbone of that classic sausage umami.
- Dried Parsley: Brings a delicate freshness.
- Ground Cinnamon: Adds warmth and a little surprise in every bite.
- Dried Sage & Fresh Sage Leaves: Sage is essential—don’t skip the fresh if you can help it!
- Sea Salt: The magic ingredient to bring it all together.
- Black Pepper: For a gentle kick.
- Ghee or Butter: For rich, caramelized browning and irresistible flavor. Do not use oil; it just won’t do the sausages justice.
- Extra Fresh Sage Leaves (optional): Fry them for garnish and crunch.
Tip: If you like a little spice, a pinch of cayenne or red pepper flakes brightens up the whole batch.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Switch Up the Protein: Ground turkey or chicken works beautifully for a lighter option.
- Go Spicy: Add a handful of chopped jalapeño or a sprinkle of crushed red pepper flakes.
- Herb Swap: Try thyme or rosemary in place of sage for a different herbal twist.
- Add Texture: For a breakfast surprise, fold in cooked quinoa or a spoonful of cooked rice.
- Make It Sweet & Savory: Toss in a handful of dried cranberries or diced pear with the apples.
How to Make Apple Sage Breakfast Sausage
Step 1: Prepare the Spice Blend
In a small bowl, combine your granulated onion, garlic, parsley, cinnamon, dried sage, salt, and pepper. Mix well—this spice mix is the heart of sausage flavor.
Step 2: Mix Everything Together
In a large bowl, add ground pork, squeezed shredded apple, minced onion, the spice blend, and minced fresh sage. Using your (clean!) hands, gently mix everything just until combined. Don’t overwork it—just enough so the flavors get to know each other.
Step 3: Shape the Patties
Divide the mixture into 8 portions. Roll each into a ball, then flatten into patties about half an inch thick. Uniform size helps them cook evenly.
Step 4: Heat the Pan
Place your skillet over medium heat and let it preheat for a minute. Melt the ghee or butter—let it get bubbly.
Step 5: Cook the Sausage Patties
Carefully lay the patties in the sizzling pan (work in batches if needed). Cook for 3-5 minutes on each side, until deeply golden and cooked through. The edges should crisp, and the inside stay juicy.
Step 6: Fry Sage Leaves (Optional)
Once the patties are done, drop a few whole sage leaves into the hot fat. Fry just until crisp—this takes seconds! Drain on a paper towel and sprinkle over your patties for a stunning, fragrant finish.
Pro Tips for Making the Recipe
- Squeeze the Apple Well: Too much juice = soggy patties. Use a paper towel to blot dry for best texture.
- Don’t Overmix: Gentle mixing keeps your sausages tender, not tough.
- Let Them Rest: Rest for a minute or two before serving—this helps the juices settle.
- Double Up: These freeze fantastically—make a double batch and thank yourself later.
- Stick to Butter or Ghee: The rich, nutty flavor works harmoniously with sage and pork, while oil just can’t compare.
How to Serve
These sausage patties beg to be the star of your breakfast plate! Serve them alongside fluffy scrambled eggs, crispy hash browns, or a slice of toasted sourdough. For a light option, tuck them into a breakfast salad bowl with arugula and a jammy egg. Pair with maple syrup on the side for that sweet-savory dance, or stack them on a biscuit for a handheld breakfast sandwich that’ll make any morning brighter.
Tip: For brunch spreads, garnish with those fried sage leaves—you’ll earn serious presentation points!
Make Ahead and Storage
Storing Leftovers
Cool the patties completely, then refrigerate in an airtight container for up to 4 days. They’ll make speedy breakfasts all week.
Freezing
Layer cooled patties with parchment paper between them in a freezer-safe bag or container. They freeze perfectly for up to 3 months.
Reheating
Reheat gently in a skillet over medium-low heat until warmed through (for the best texture), or pop them in the microwave for a quick fix.
Note: Fried sage leaves are best made fresh—make a new batch just before serving for maximum crunch.
FAQs
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Can I use a different type of meat instead of pork?
Absolutely! Ground turkey or chicken are delicious alternatives if you want a lighter, leaner sausage. You may want to add a bit more fat, like a touch of olive oil or extra ghee, to help with moisture and flavor.
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Is it necessary to use both dried and fresh sage?
The dried sage brings earthy, woodsy undertones, while fresh sage adds a fragrant brightness you just can’t bottle. If you only have dried, use it, but fresh sage really elevates the final dish.
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How do I keep the sausage patties from falling apart?
Mix just until combined and make sure you squeeze out most of the apple juice. If your patties still feel loose, let them chill in the fridge for 10-15 minutes before cooking—they’ll firm up beautifully.
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What’s the best way to shred and squeeze the apple?
Shred the apple with a box grater, then use your hands or a clean kitchen towel to squeeze out as much juice as you can. Too much liquid can make the sausages soggy, so this step is important!
Final Thoughts
These Apple Sage Breakfast Sausage patties are pure, cozy breakfast magic—quick to prepare, full of sweet and savory personality, and so much better than anything from a box. Don’t be afraid to make them your own, try a batch for your next brunch, and enjoy the glow of a homemade meal that doesn’t take all morning. Happy cooking—the breakfast of your dreams is just a skillet away!
Print
Apple Sage Breakfast Sausage Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 patties 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
Savory and slightly sweet Apple Sage Breakfast Sausage patties, made from ground pork, fresh shredded apple, and a fragrant blend of spices. Perfect for a wholesome, homemade breakfast, these patties are deliciously juicy, easy to prepare, and freeze well for meal prep.
Ingredients
For the Sausage Mixture
- 1 pound ground pork
- 1 medium apple, shredded, with the juice squeezed out (about 1/4 cup)
- 1/4 cup minced onion
- 1 to 2 fresh sage leaves, minced, plus additional whole leaves for garnish (optional)
Breakfast Sausage Spice Blend
- 2 tablespoons granulated onion
- 2 tablespoons granulated garlic
- 1 tablespoon dried parsley
- 2 teaspoons ground cinnamon
- 1 teaspoon dried ground sage
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Other
- 2 teaspoons ghee or butter for the pan
Instructions
- Make the Spice Blend: In a small bowl or a jar, combine the granulated onion, granulated garlic, dried parsley, ground cinnamon, dried ground sage, sea salt, and black pepper. Mix thoroughly to ensure the spices are evenly distributed.
- Mix the Sausage: In a large mixing bowl, add the ground pork, shredded apple (with juice squeezed out), minced onion, chopped fresh sage, and all of the prepared spice blend. Using your hands, gently incorporate all the ingredients until evenly mixed.
- Form the Patties: Divide the sausage mixture into 8 equal portions and shape each into a patty of even thickness for consistent cooking.
- Cook the Sausage Patties: Heat the ghee or butter in a large skillet over medium heat. Once the pan is hot, carefully arrange the sausage patties in the skillet, ensuring they do not touch. Cook for 3 to 5 minutes on each side, or until they are browned and cooked through.
- Optional – Garnish with Crispy Sage: If desired, add whole sage leaves to the skillet in the leftover pork fat and fry until crisp. Use these to garnish your sausage patties for extra flavor and visual appeal.
Notes
- Use butter or ghee instead of oil for optimal flavor.
- Preheat your skillet to achieve crisp edges on your patties.
- These sausage patties freeze beautifully; consider making a large batch for future easy breakfasts.
- For extra heat, feel free to add some cayenne pepper or red pepper flakes to the spice mix.
- Recipe shared with permission from Diane Sanfilippo.
Nutrition
- Serving Size: 1 patty
- Calories: 160
- Sugar: 2g
- Sodium: 250mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 9g
- Cholesterol: 35mg
