Homemade Sausage Patties Recipe

This post may contain affiliate links. Read our disclosure policy here.

Learn how to make and freeze Homemade Sausage Patties so you can have quick and easy breakfasts in the freezer for busy mornings.

Learn how to make and freeze Homemade Sausage Patties so you can have quick and easy breakfasts in the freezer for busy mornings. #homemadesausagepatties #homemadesausage #freezingsausagepatties #freezermeals #beefsausage

Homemade Sausage Patties

Be forewarned this is another one of my not-really-a-recipe recipes. I think sausage taste really depends on how each individual family likes it. I’ll share the “recipe” for what my family likes below, but you can adjust amounts and ingredients to what your family will enjoy.

For this recipe, I used ground beef instead of ground pork because I had some on hand. I prefer making beef sausage patties because it is a frugal option and a great way to add iron into our diet. We also don’t eat any nitrate meats and organic meats are very expensive. For this recipe, I used 3lbs of grass-fed beef which cost me $9. Since the cost of the spices was minimal I only paid the $9 for 25 sausage patties that will last us several meals! You can choose to use beef, pork or a combination of both.

–Looking for a leaner breakfast sausage? Try this Homemade Turkey Breakfast Sausage

Homemade Sausage Patty Recipe

What you need:

  • 3 lbs of ground beef
  • 4 t. salt
  • 1 t. garlic powder
  • 1/2 t. onion powder

How to Make Sausage Patties with Ground Beef:

I kept the ingredients simple because we aren’t really fans of spicy sausage and I wanted mine to taste something like jerky. Some other nice spice add-ins could be sage, thyme, rosemary, or something similar.


I started out with 3 pounds of lean ground beef. I then added the salt and kneaded it well into the meat. Then I let it refrigerate overnight.

–Find more Frugal Ground Beef Recipes to Stretch the Budget.

In the morning I kneaded in the other spices. Then I formed the meat into patties. 3 pounds made 25 large sausage patties.

Print this Homemade Beef Sausage Recipe to add to your Recipe Binder below:

Learn how to make and freeze Homemade Sausage Patties so you can have quick and easy breakfasts in the freezer for busy mornings. #homemadesausagepatties #homemadesausage #freezingsausagepatties #freezermeals #beefsausage
5 from 1 vote

Homemade Sausage Patty Recipe


  • 3 lbs of ground beef
  • 4 t. salt
  • 1 t. garlic powder
  • 1/2 t. onion powder


  1. Start out with 3 pounds of lean ground beef. Add in the salt and knead it well into the meat. Let it refrigerate overnight.
  2. In the morning, knead in the other spices and form into patties.
  3. 3 pounds makes approximately 25 large sausage patties.

Recipe Notes

This recipe can be easily adjusted to taste. Some other nice spice add-ins could be sage, thyme, rosemary, or something similar.

Freezing Sausage Patties

To freeze your sausage patties, place the formed patties on a cookie sheet, lined with wax paper. Place the patties on the paper in a single layer, without touching. You can stack the layers as long as you separate each on with a layer of wax paper in between. Place in the freezer or deep freeze for a few hours or overnight to flash freeze.

Once frozen through you can place the patties into one large freezer bag or divide into meal-sized portions in freezer bags.

When you are ready to cook them, just toss them into a frying pan like you would any ready-made sausage product. Make sure the meat is thoroughly cooked before serving.

Here are some more delicious breakfast recipes:

Find even more Breakfast ideas on Little House Living.

Have you ever made Homemade Sausage?
Do you prefer using beef or pork? What spices do you include?

This post on Homemade Sausage Patties was originally published on Little House Living in January 2012. It has been updated as of January 2020.

Print Friendly, PDF & Email

Support Little House Living by Sharing This

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. No pork? I’ve been thinking about trying my own sausage, but I figured I would have to mix with pork for sure and some fat as well. They guys on the cooking shows always talk about fat content.

    It doesn’t end up tasting like hamburgers for breakfast?

    1. I;m actually allergic to pork and that’s why I came up with this beef recipe. (Although I’m guessing it would be ok with pork but maybe more greasy) It doesn’t taste like a hamburger, if anything it tastes a little like beef jerky since the salt helps cure the meat and give it a special flavor. 🙂

  2. If you are ever looking for your sausage parties to taste more like breakfast sausage, try adding safe and fennel. A trick I learned from Rachael Ray 🙂

    1. Fennel is one you can use in ground beef to make it taste like sausage. It was a nice surprise because I have heard that pork products isn’t healthy for people to eat. Information from that came from Dr. Ted Broer. He does studies on how food affects the body. His website is: https://healthmasters.com.

  3. By 4 t do you mean 4 Tablespoons or teaspoons? I was assuming teaspoons since it’s lower case but looking at the quantities now I’m not too sure.

  4. Ground chicken or turkey works great too. And depending on the seasonings used, it can be breakfast sausage, sweet italian or hot italian. You don’t even have to make into patties. Just mix in the seasonings, crumble and fry in a pan, and add eggs, or beans or whatever as a base to a meal. Makes especially good beans and greens soups.

  5. we’ve been making our own sausage forever and we use a mixture of ground beef, ground pork and ground bacon. It’s awesome!

  6. I’ve made these several times and they are always a big hit! I add some southwest seasoning (1/2 t. ) just to give it some heat and cut the garlic to 1/2 t.
    Even made them up and took them to the in-laws. They didn’t know I had made the sausage and said it was the best they’d eaten, “Where did you buy this?” lol
    Thanks for the recipe!! 🙂

  7. I use sage, rosemary, coarse ground pepper, red pepper flakes, garlic and onion powder and I let the mixture sit all night to develop the sausage flavor. I use ground pork or ground beef.

  8. Around here, traditional breakfast sausage is made from pork and seasoned with sage, salt, black pepper and cayenne. I use pork butt roast and grind it myself. MUCH leaner than commercial sausage. Enjoy your site. By the way, fennel is what makes Italian sausage taste, well, Italian!

  9. Sounds good! I don’t know how to “flash” freeze. Is it faster than regular freezing? Are there instructions on how to do that?

    1. Flash freezing is where you lay everything out individually first on a cookie sheet, freeze, and then re-package. It works well for things like sausage patties and fruits and veggies so when you stick them in a freezer bag they don’t get all clumped together since you’ve frozen them individually.

  10. hi I am a working mom and trying to find family crock pot meals and cant seam to find much other than gourmet exspensive restaurant style stuff, do you happen to have any crock pot meal recipes? Thankyou

  11. I was surprised to see that you were using beef. That’s cool. My daughter doesn’t do pork and this would be great to have around when she comes to visit!

    Thanks for sharing. Pinning it!

  12. this sounds like a really smart idea. I feed my man frozen sausage every day for his breakfast sandwich. I’m bad.

  13. Homemade sausage is the best but we probably don’t do it often enough. Thanks for sharing!

  14. Sounds good. It’s interesting to see sausage patties made with beef. Seems like a good alternative for people with allergies or who don’t eat pork. Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.

  15. Hello there! I just found your website after looking into Azure and determined to buy in bulk (love your site!). Reading over this post (which I know is about 4 years old now) how in the world did you buy 3lbs grass fed ground beef for $9?!?!?! If I’m not mistaking, you said that you made up about 25 patties out of the 3lbs ground beef which cost you $9?! Did I read that right?!?!?! Is this also non antibiotic/hormone free meat? Very interested as my meat (which I buy from Whole Foods but looking into buying portions of cow to make it much cheaper) is $7.50lb and that’s not even grass fed or organic but it is non gmo

    1. Yes, this post was 4 years ago and I did not buy my beef from Azure, we purchased it in bulk from a local source. I would recommend looking into a local source to you and buying in bulk or if that’s not an option, Costco has organic beef and Aldi has grass fed beef for a fairly reasonable price (around $5/lb).

  16. I live in the South, so here biscuits and gravy are a common breakfast item. Very simple to make by cooking crumbled sausage, add flour, heat through then add milk, salt and pepper. Bring to a boil to finish off the gravy.
    But the thought I wanted to share is that I prep and freeze my sausage for a quick and easy meal.
    I buy my sausage in bulk when it’s a good price, then cook it all down as you would ground beef. Once cooled (grease and all) just bag up portions in the size your family calls for. I press out the cooked/crumbled sausage into flat portions that freeze and thaw fast. Freezing in quick to use portions make biscuits and gravy ready in a snap. Can place the frozen layer right into the pan and it thaws very quickly. Add your flour, then the milk and bring to a boil.
    In addition to the gravy being simple, I also make what I call biscuit bread.
    Instead of cut biscuits, I often make the dough slightly wetter, then bake it in a greased bread pan. Filling each pan about half full, they will yield a nice loaf. Typically they bake about 20-25 minutes in a 400 degree oven.
    This is so simple and you’ll have hot biscuits and gravy in no time.

  17. 5 stars
    We grind chicken and add a VERY SMALL bit of thyme. Beef:Chicken (using ground chuck) calorie ratio is 280:110 for 4 oz (1/2 lb…). That would make (using same proportions and 25 patties per batch) the calorie count 135:52, beef:chicken.

    Your garlic/onion powder are SPOT on! I added just a tiny bit of ground, powdered thyme, cuz that can get super-strong, super-quick… I cooked these up in a non-stick pan with non-stick cooking spray and didn’t tell my 6’3″/220 lb contractor husband that it was chicken until after he gave it “all thumbs up” (something my Autistic daughter started!!! lol).

    I love your website!! We’ve adapted so many of your recipes, and appreciate the gluten-free and dairy-free options you include (my daughter is dairy free and keeps the gluten low, due to fibromyalgia). Anyway, we, too, are doing what we can to keep it simple in our own “little house” (favorite show, ever… I own every season on DVD!) and even on our single acre plantable, I put up gallons of tomatoes every year, beans/peas/wax beans/zucchini (LOVE that you have a Zucchini SECTION!!! I have a few I could share!!!)/many types of hot peppers (serranos, hatch, poblano, ghost, Carolina reaper, etc.!).

    I plan to read more of your dehydration techniques; that’s not something I do for preservation, I most can/pressure can (we were gifted 4-8 lbs of different kinds of dried beans, Great Northern, Pinto, Black, Red… That pressure canner got its time it, FOR SURE, and every mixing bowl in the house was filled with beans to soak overnight!!! lol My poor husband was do-si-do-ing huge aluminum mixing bowls for, like, half a week!!!)…Many blessings on your family and for showing that our kindness to Mother Earth in our simple living is blessed abundantly!!! If we treat her well, she blesses us, in kind!!! ~Chrissie