Breakfast Sausage Patties

At a glance

What stands out: From-scratch breakfast sausage patties are easier than you think and SO incredibly rich! Made with ground pork and apples, they’re a Whole30 recipe, but you’ll love them even if you’re not following that meal plan.

How long it takes: 25 minutes
Equipment you’ll need: box grater, bowl, skillet
Servings: 6 patties

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Not Just A Whole30 Recipe

We were a little hesitant to mention that these are Whole30 sausage patties because they’re so good and not something that only Whole30-ers can eat. If you’re just looking for a rich pork and apple sausage recipe free of all the weird ingredients you find in some grocery store sausage, you’re in luck!

The idea for this recipe was actually inspired by Melissa Hartwig Urban’s cookbook, Whole30 Fast & Straightforward (3rd in a 5 book series). In this cookbook, there is a recipe for pork and apple meatballs over spaghetti squash. We made those and after tasting them, thought they’d translate well into a breakfast sausage recipe. (we were right.) we made a few changes and the result is absolutely rich.

From-scratch Apple Sage Breakfast Sausage

Simple to make. We know we say every recipe is straightforward, but it’s true. We only have time for straightforward recipes so that’s all we typically share with you guys. The process of making sausage patties is similar to making meatloaf, meatballs, or even burgers; you just form it into a different shape. You can even “fry” them up in your air fryer if you don’t want to mess up your stove.

Packed with flavor. The combination of ground pork, grated apple, and aromatic onion and sage gives these sausage patties a rich, savory flavor with a hint of natural sweetness. They’re evenly seasoned and way more rich than store-bought options!

Freezer-friendly. From-scratch breakfast sausages are great for meal prep. You can make a big batch, freeze them individually, and reheat them for speedy and straightforward breakfasts throughout the week. It’s such a time-saver, especially on busy mornings.

Whole30 compliant—without the price tag. If you have done a Whole30, you probably know that Whole30 compliant sausage is not only hard to find, but it can also be expensive. This recipe is such a great solution because it isn’t hard to make, and you know exactly what you’re putting into it.

What goes in

• Ground pork: Using pork makes these breakfast sausage patties flavorful, tender, and moist. We also tested the recipe with ground turkey and ground chicken, and they work well, too.
• Yellow onion: Yellow onions are the type of onion that can be stored longer in your pantry than sweeter onions. They have a finer grain so they work better for recipes like this, where you don’t want big crunchy bits of onions. We like to shred the onion on a box grater or finely mince it. This ensures that the onion is evenly distributed throughout the patty.
• Granny Smith apple: You’ll need 1 medium-sized apple. We like the tart flavor of a Granny Smith, but other crisp varieties can be used. Shred the apple using a box grater. Since you’re shredding the apple, you don’t necessarily have to peel it first, although if the apple is coated in wax, you may want to.
• Seasonings: Kosher salt, dried rubbed sage, and coarse ground black pepper are typical seasonings in breakfast sausage. You can use far less salt than most commercial sausage commonly have.
• Oil or ghee: A little bit of oil is usually necessary for frying the sausage. If you have a good nonstick skillet, you may not need oil, but a little oil does help brown the breakfast sausage patties.

Recipe Tip

One more note about shredding both the apple and onion: try to preserve the juice produced when you do this. It will add flavor and moisture to the pork sausage. If you have a grater that has a collection compartment, it works well for collecting those juices, or you can grate directly over the mixing bowl. We have this grater that’s reliable for something like this!

How it comes together

Mix. Gently mix the ground pork, grated onion and apple (with their juices), and the seasonings in a large bowl. Using clean hands is best; it allows you to mix gently but thoroughly, so that the seasonings are evenly distributed throughout the meat.

Form the patties. Divide the mixture into 6 portions and use your hands to pat and shape them into 6 small round patties. Doing this on a sheet of wax paper or parchment paper makes cleanup straightforward!

Cook the sausage. Heat a large skillet over medium-low or medium heat. Add the oil or ghee, followed by the sausage. (You may need to cook them in batches; if you cram the patties in, they’ll steam instead of browning.) Cook for 5 to 6 minutes per side, or until they reach 165°F.

Finish. Transfer the cooked breakfast sausage patties to a paper towel-lined plate to soak up excess grease if you’d like. Serve immediately.

Straightforward Recipe Variations

• Cook them in the air fryer. You can cook these pork breakfast sausage patties in your air fryer, too. We love this method because the breakfast sausages brown beautifully, and we don’t have to clean up our stove afterwards!
• Try a different meat. We've also tested this recipe with ground chicken and ground turkey, and we're happy to say they both work well. We decided that pork was the tastiest, so that’s what we called for in the recipe. The ground chicken mixture is a little juicier and softer so it’s a bit harder to work with, and the sausages have a slightly drier texture because the meat is so lean.
• Make them ahead. We like to make a double or triple batch of the breakfast sausage patties. They freeze well and are so handy for speedy breakfasts.
• Change up the seasonings. A hint of smoked paprika would be rich, or swap rosemary or thyme for the sage.
• Make them spicy. Turn up the heat! Add more cayenne or red pepper flakes.

What’s For Breakfast

• Eggs. Eggs and sausage are always a winning breakfast pairing! Try this egg white frittata with green chiles or cottage cheese eggs.
• Breakfast sandwiches. These sausage patties work well for breakfast sandwiches. Make sheet pan eggs, cut into squares, add a sausage pattie and slice of cheese, and serve on toasted English muffins or bagels.
• Breakfast potatoes. Air fryer hash browns are blissfully crispy, reliable for serving with sausage and eggs.
• Pancakes, French toast, and waffles. Savory sausage patties provide a reliable counterbalance for sweeter breakfast choices. Serve them with from-scratch French toast or sweet cream pancakes.
• Other breakfast foods. This baked oatmeal is another straightforward breakfast option.

Keeping leftovers

Refrigerate: Store cooked breakfast sausage patties in an airtight container in the refrigerator for up to 4 days.

Freeze: You can separate the breakfast sausage patties with squares of wax or parchment paper and freeze them in an airtight container either raw or cooked. Store in the freezer for up to 3 months. We recommend thawing raw sausage in the refrigerator before cooking according to the original instructions.

Reheat: To reheat, microwave the frozen (cooked) sausage patties for 1 to 2 minutes or cook them in a skillet set over medium heat until warmed through. If reheating from the refrigerator, you can use the same methods; they’ll just need a little less time.

• Yield: 6
• Prep: 15 minutes
• Cook: 10 minutes
• Total: 25 minutes

Ingredients

• 16 oz. ground pork (see note)
• ½ cup shredded Granny Smith apple (about 1 medium apple)
• ¼ cup shredded or finely minced onion (about 1 small yellow onion)
• ¾ teaspoon dried rubbed sage
• ¾ teaspoon kosher salt
• ¼ teaspoon coarse ground black pepper
• 2 teaspoons oil or ghee, for frying

Method

1. In a large bowl, lightly mix ground pork, apple, onion, sage, salt, and pepper just until combined.
2. Form into 6 thin patties, about 4 inches in diameter.
3. Preheat a large nonstick skillet over medium to medium-low heat. Add oil (or ghee) and sausage patties. Cook the sausages in batches if necessary. Fry sausage patties for 10 to 12 minutes, flipping halfway through cook time. Sausages should reach an internal temperature of 165°F. If they’re browning too quickly on the outside, turn heat down to medium low.
4. If desired, place on a paper towel-lined plate to soak up excess grease before serving.

Notes

Meat choices: We tested the sausages with ground pork, ground chicken, and ground turkey. They all work well so use whatever you like! The pork sausages are the most moist and flavorful, and we prefer them, but they are all tasty thanks to the apple, onion, and seasonings.

Cooking note: All sausages should be cooked until they reach an internal temperature of 165°F. We found that the chicken and turkey sausages take a bit longer to cook than the pork sausages.

Air fryer method: Prepare patties as directed. Cook in an air fryer at 400ºF for 10 minutes, flipping halfway through cooking time. You’ll probably have to do this in batches, depending on the size of your air fryer.

Apple note: We like the flavor and texture of Granny Smith apples in the sausages but feel free to experiment with different varieties. When you shred the apple using a box grater, most of the peel stays outside the grater. Any peel that makes it into the sausage is not noticeable but if you prefer to peel the apple first, you may do so.

Recipe retested and revised 1/2025.