Old Fashioned English Breakfast Sausage (Or Sausage Patties)

"This recipe was copied from a little sausage booklet and has been well enjoyed over the years. Make these for those special holiday weekend breakfasts. The aroma alone has everyone up waiting for breakfast to be served. You can double or triple the recipe as these freeze well."
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by Outta Here photo by Outta Here
photo by French Tart photo by French Tart
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
Ready In:




  • Place all ingredients in a large bowl,mixing well to assure spices are evenly distributed.
  • Form into patties, refrigerate several hours to allow spices to blend.
  • Fry over medium heat until well browned and cooked through, with no pink showing.
  • NOTE this mixture may be stuffed into small casings, making 3-4 inch links, your guests will be so impressed!

Questions & Replies

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  1. This was a great recipe! I saw that some reviewers complained about the texture that the bread crumbs gave the sausage, and all I could think was, "but the texture is what makes it English sausage!" I prefer English style sausage (and especially English style back bacon) to the American types, and I have paid exorbitant prices to buy English style sausages from specialty shops, so I was very excited to see this recipe. I was delighted with the results! I used a package of ground pork I bought at the grocery store, which was not ground as finely as this recipe called for, and I cooked it in patties since I couldn't make links, but even so, the texture was much closer to the English style, and the flavor was BANG ON. I won't be buying prepackaged sausage meat anymore! In fact, I may have to invest in a sausage stuffer and start having a butcher finely grind pork for me. Thanks, Gerry!
  2. Absolutely LOVED this recipe! Perfect! I made this sausage to be used in a Sausage Roll recipe here on Zaar. I reground the pork in my meat grinder to produce a smoother texture. Next time I will stuff sausage casings. This reminded me of summers spent at my grandmothers house in Northern Ireland. Thank you Gerry!
  3. Zelda l followed food com since when it was recipezaar. Recently l started to review recipes l like
  4. We'll be making these again. My husband claims they take him right back to London. The seasoning is just right and the breadcrumbs help them stay juicy when cooked. We use 3 parts of pork cushion meat to one part of pork fat and grind them several times for a uniform texture.
  5. Made these this afternoon, left two plain for the kids and others added hot red pepper flakes. Chilled them for an hour to firm and relax, then layered into a roasting pan with my potato wedgies on top, roasted all together with some sweet red peppers too. Served stacked on a plate a vinegar oil salad topped with the sausage Pattie, then a poached egg, served potatoes as the side. Great meal, great homemade sausage. These we will make a gain, next time for brunch with maple syrup. Nice recipe for the family guests too.


<p>I live in Saskatchewan where hospitality and food go hand in hand. Community suppers, Beef Pit Barbecues, Church suppers, potlucks, tea and bake sales, booths at the curling and hockey rinks in winter, the ball games in summer. What is truly the spirit of Saskatchewan is that these events are for most part the efforts of community volunteers sharing their time as well as their best make and takes. Small communities along with the larger centres across the province are well known for their turkey suppers, cabbage rolls, perogies and overflowing dessert tables. Homemade of course! <br /> <br />I love preparing meals for my family and friends and in the sharing of good recipes be they mine or that of another. My posted recipes are recipes that are family favorites. My reviews here on Zaar allow that I have been most fortunate in the choosing of the recipes I have made. Without doubt we all love those over the top desserts and dishes to serve on special occasions and for those fives are a given. For me equally important are the recipes used in the daily meal preparation. Recipes enjoyed by my family be it a simple soup, salad or casserole are right up there with the 'over the tops' and share equal billing. Yes five star ratings ... if my family enjoyed, I would serve to invited guests, take to a pot luck, coffee hour or bake sale. <br /></p> <p>Aside from cooking and baking I admit that my interest in gardening exceeds that of the norm. I collect cookbooks, my favorites being the community and church cookbooks that have everyone sharing their favorite recipes. Enjoy yard sales on occasion but tend to keep my hands in my pockets, cannot completely resist when it comes to the glassware, baskets and of course cookbooks. I take great pleasure in reading with non fiction being my first choice when it comes to the choosing.</p>
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