Breakfast sausage patties made from scratch are one of those small-effort, big-reward moves that completely elevate a morning meal. Ground pork gets seasoned with sage, thyme, smoked paprika, garlic, and a touch of onion powder, creating that classic savory-sweet sausage flavor you'd expect from a diner — but built entirely from ingredients you control. A small drizzle of maple syrup and a pinch of red pepper flakes are optional additions that add a subtle sweet heat if you're feeling it. Store-bought sausage can be a minefield of mystery fillers and shared-facility warnings, so mixing your own blend at home means you know exactly what's going into every patty. The air fryer does the heavy lifting here, crisping the outsides to a deep golden brown while keeping the inside juicy — no greasy skillet required. Flipping halfway through ensures even browning, and pulling them at an internal temp of 160°F guarantees they're perfectly cooked every time. These patties are ready to anchor a full breakfast plate or tuck into a biscuit sandwich without a second thought.
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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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