Ginger-Sage Breakfast Sausage

Preparation info

  • Difficulty


  • Makes


Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

Sure, you can buy really great sausage everywhere today, but making your own at home allows you to control the amount of salt and seasoning. This recipe is so easy to throw together in the morning. Sage is typically the herb that is in breakfast sausage, but if you are not a fan of sage, feel free to substitute cilantro or parsley.


  • 2 pounds (910 g) ground pork shoulder or 80/20 ground pork
  • 1 (3-inch/7.5-cm) piece fresh ginger, peeled and grated
  • 4 garlic cloves, finely chopped
  • 3 tablespoons finely chopped fresh sage leaves (about 12 leaves)
  • tablespoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons canola oil


In a large bowl, combine the pork, ginger, garlic, sage, salt, and pepper. Cover and refrigerate for at least 30 minutes, or up to 24 hours. The longer the mixture sits, the better the flavor becomes.

Form the sausage into 8 (4-ounce/115-g) patties. Heat the oil in a large sauté pan over high heat until it begins to shimmer. Cook the patties until golden brown on both sides and just cooked through, about 8 minutes total. Uncooked patties will keep, individually wrapped in plastic wrap then aluminum foil in the freezer, for up to 1 month.