Chive & Tarragon Breakfast Sausage

Switch up your morning flavors a little with these Chive & Tarragon Breakfast Sausage patties from! They're great hot or cold and perfect for make ahead meals.

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  1. MIX: Add all of the ingredients to a mixing bowl and, using your hands, work the seasoning into the meat until it’s evenly distributed and a little sticky to the touch.
  2. SHAPE: Divide the meat mixture into 8 evenly sized portions. Roll each portion into patties that are approximately 3 inches / 7.5 cm in diameter.
  3. FRY: Heat the oil of your choice in a skillet over medium heat. Once the oil is hot, add your breakfast sausage patties to the skillet. Fry until golden brown and cooked through, about 4 minutes or so per side.
  4. FREEZE: You can cook through and then freeze the patties; simply thaw and reheat before serving. Alternatively, you can lay the uncooked patties out on a baking tray lined with wax paper and freeze for 1 hour until solid. Then you can transfer the patties to a sealed container or freezer bag, with a little slip of wax paper between each one to prevent sticking. To cook them from frozen, simply pop them into a preheated oiled pan and cook as above, adding an extra minute or so per side for thawing time in the pan.


The best pork for making sausage isn’t the standard ground pork you can buy in grocery stores, since that’s too lean. You want to use pork that’s approximately 80:20 meat to fat ratio and I find that boneless country style pork ribs are a great, inexpensive purchase with a good amount of fat.

Despite the name, boneless country style pork ribs aren’t ribs at all. They’re nicely marbled, rib shaped strips of pork cut from the shoulder. I usually grind my own at home, since Mr Meatified brought home a meat grinder a few years back, but you can ask your grocery store butcher counter to grind the meat for you.