Ingredients
- aluminum foil
- 1 pound ground pork
- 1 teaspoon rubbed sage
- 1 teaspoon salt
- 1 teaspoon ground paprika
- ½ teaspoon ground marjoram
- ½ teaspoon ground black pepper
- ½ teaspoon onion powder
- ¼ teaspoon dried thyme leaves
What Makes This Recipe So Good
This breakfast favorite is easy to make and perfect for busy mornings. Baking the sausage keeps it juicy and evenly cooked without the mess of frying. Plus, you can customize the seasoning to suit your taste.
Cooking Techniques
- Use a wire rack on the baking sheet to allow fat to drain away for a healthier option.
- Check the internal temperature with a meat thermometer; it should reach 160°F (71°C) for safety.
- Let the sausage rest a few minutes after baking to keep it moist and flavorful.
- Check the internal temperature with a meat thermometer; it should reach 160°F (71°C) for safety.
- Let the sausage rest a few minutes after baking to keep it moist and flavorful.
Directions
Warm your oven to 400°F (200°C) and lining a baking sheet with aluminum foil to keep things tidy. In a bowl, mix together the ground pork with sage, salt, paprika, marjoram, pepper, onion powder, and thyme until everything is well combined. Shape the mixture into about 10 small patties and arrange them on the prepared baking sheet. Pop the tray into the oven and bake for 15 minutes. Then, flip the patties over and continue cooking for another 10 minutes or until they reach an internal temperature of 160°F (74°C). Once they’re cooked through and nicely browned, take them out and enjoy!
Serving Style Ideas
Serve alongside scrambled eggs and toast for a classic breakfast plate. You can also chop the sausage and add it to breakfast burritos, omelets, or even a breakfast casserole for extra protein.
Leftover Storage Guide
Store leftover sausage in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or a skillet to keep it tender. For longer storage, freeze the cooked sausage for up to 2 months and thaw overnight before reheating.
