I love this recipe because it’s simple, reliable, and tastes better than anything store-bought. I can control the seasoning, adjust the spice level, and know exactly what’s going into the patties. They cook quickly, freeze well, and work just as nicely for breakfast as they do alongside eggs for dinner.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb ground beef 1 lb ground turkey 1 tablespoon brown sugar 2 teaspoons dried sage 2 teaspoons salt 1 teaspoon ground black pepper 1/4 teaspoon dried marjoram 1/8 teaspoon crushed red pepper flakes (optional) Pinch of ground cloves
Directions
I start by stirring together the brown sugar, sage, salt, black pepper, marjoram, red pepper flakes, and ground cloves in a small bowl. I place the ground beef and ground turkey into a large mixing bowl and sprinkle the seasoning mixture evenly over the meat.
Using my hands, I gently mix everything together just until combined, making sure not to overwork the meat. I divide the mixture into six equal portions and shape them into patties about half an inch thick.
I heat a large skillet over medium-high heat and arrange the patties in a single layer, cooking in batches if needed. I cook them for several minutes per side until they’re nicely browned and fully cooked through. Once done, I transfer them to a plate and keep them warm until serving.
Servings and Timing
I usually get 6 patties from this recipe. Preparation takes about 10 minutes, cooking takes around 12 minutes, and the total time comes to roughly 22 minutes.
Variations
I sometimes use all ground turkey for a lighter version or all ground beef for a richer flavor. When I want more heat, I increase the red pepper flakes slightly. I’ve also added a pinch of smoked paprika for a subtle smoky note.
Storage/Reheating
I store cooked patties in an airtight container in the refrigerator for up to 4 days. To reheat, I warm them gently in a skillet or microwave. I also freeze uncooked or cooked patties, separating them with parchment paper, and cook or reheat as needed.
FAQs
Can I make these patties ahead of time?
I often shape the patties ahead of time and keep them refrigerated until ready to cook.
Why shouldn’t I overmix the meat?
I’ve found that overmixing makes the patties dense instead of tender and juicy.
Can I cook these in the oven?
I’ve baked them at 400°F, flipping halfway through, with good results when I don’t want to use the stove.
How do I know they’re fully cooked?
I cook them until they’re browned and reach an internal temperature of 165°F.
Are these patties sweet?
I find the brown sugar adds balance, not sweetness, and complements the savory spices.
Conclusion
I love these homemade breakfast sausage patties because they’re comforting, flavorful, and easy to make. Whether I’m serving them fresh from the skillet or pulling them from the freezer on a busy morning, they always feel like a satisfying, homemade win.
These juicy, flavorful sausage patties are made from scratch with beef, turkey, and classic spices—perfect for breakfast or meal prep.
Author:Sarah
Prep Time:10 minutes
Cook Time:12 minutes
Total Time:22 minutes
Yield:6 patties
Category:Breakfast, Brunch
Method:Skillet
Cuisine:American
Diet:Gluten Free
Ingredients
For the Sausage Patties:
1 lb (450 g) ground beef
1 lb (450 g) ground turkey
1 tablespoon brown sugar
2 teaspoons dried sage
2 teaspoons salt
1 teaspoon ground black pepper
¼ teaspoon dried marjoram
⅛ teaspoon crushed red pepper flakes (optional)
Pinch of ground cloves
Instructions
Mix the Seasoning:
In a small bowl, combine brown sugar, sage, salt, pepper, marjoram, red pepper flakes (if using), and ground cloves.
Combine Meat & Seasoning:
In a large mixing bowl, add the ground beef and ground turkey.
Sprinkle the seasoning blend evenly over the meat.
Gently mix with your hands until just combined—don’t overwork it.
Form Patties:
Divide the mixture into 6 equal portions.
Shape each into a patty about ½ inch (1.25 cm) thick.
Cook Patties:
Heat a large skillet over medium-high heat.
Place patties in a single layer (in batches if needed).
Cook for 5–6 minutes per side, or until browned and the internal temperature reaches 165°F (74°C).
Serve:
Transfer to a plate and keep warm. Serve as-is or with eggs, toast, or in a breakfast sandwich.
Notes
Don’t overmix the meat—this keeps the patties tender.
Patties can be frozen uncooked between parchment paper for up to 2 months.
Use ground chicken instead of turkey for variation.
Make smaller patties for sliders or brunch buffets.
