Crispy on the outside, juicy in the middle, and seasoned with a blend of sage, thyme, smoked paprika, and garlic, these breakfast patties deliver everything you want from a morning sausage. Store-bought breakfast sausages can be a minefield of mystery fillers and flavorings, but this recipe keeps things refreshingly straightforward — ground pork and a handful of pantry spices, nothing more. A touch of maple syrup is optional but adds a subtle sweetness that plays beautifully against the smoky, herby base. The air fryer does the heavy lifting here, giving you that deep golden-brown crust without the splatter of a stovetop skillet. Flipping the patties halfway through ensures even cooking, and pulling them at 160°F means they're perfectly safe and still tender inside. Whether you're stacking them on a biscuit, serving them alongside eggs, or meal-prepping a batch for the week, these patties are the kind of breakfast staple you'll come back to again and again.
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In a large mixing bowl, combine the ground pork, sage, thyme, smoked paprika, garlic powder, onion powder, black pepper, salt, and red pepper flakes and maple syrup if using. Mix with your hands until the seasonings are evenly distributed throughout the meat, about 30 seconds — stop as soon as the mixture is uniform to keep the texture tender.
Divide the mixture into 8 equal portions and press each into a round patty about 3 inches wide and 1/2 inch thick. Slightly thinner edges help the patties cook evenly.
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