Blackstone Griddle Sausage Patties (Easy + Crispy)

Blackstone griddle sausage patties are the easiest way to get juicy, savory breakfast sausage with perfectly crispy edges — no oven, no splatter, and almost no cleanup. The flat, even surface of the Blackstone griddle sears every patty uniformly while locking in the juices, so each bite is tender in the middle with a golden, caramelized crust.

Whether you’re feeding a hungry family breakfast or building a full weekend brunch spread, these patties come together in about 15 minutes. You can use pre-made patties straight from the package or shape your own from a sausage roll — I’ll cover both below.

Why You’ll Love This Blackstone Sausage Patties Recipe

• Fast. Start to finish in about 15 minutes, including preheating.
• Crispy outside, juicy inside. The flat griddle gives more searing contact than a pan.
• Hands-off. No flipping splatter and minimal cleanup — just scrape and wipe.
• Feeds a crowd. Cook a dozen patties at once for a family breakfast or brunch.
• Cook the whole breakfast on one surface. Eggs, hash browns, and toast all fit alongside.
• Budget-friendly and flexible. Works with store-bought patties or a homemade sausage mix.

Ingredients You’ll Need

• Breakfast sausage patties — pre-formed patties, or a 1-lb sausage roll to shape your own (about 8 patties).
• Avocado oil — or any high-smoke-point oil; a pat of butter works too for extra browning.

That’s it. The flavor comes from the sausage, so use one you enjoy — pork, turkey, chicken, or a sage-forward maple blend all work.

How to Cook Sausage Patties on a Blackstone Griddle

Step One — Preheat. Heat your Blackstone to medium-high (about 375–400°F) for 8–10 minutes. A properly hot surface is what gives you the crispy sear.

Step Two — Oil the surface. Drizzle a thin layer of avocado oil over the cooking zone so the patties don’t stick and the edges brown evenly.

Step Three — Shape (if using a roll). Slice the sausage roll into rounds about ½ inch thick and form even patties. Press a shallow dent into the center of each with your thumb — this keeps them from puffing up and shrinking as they cook.

Step Four — Griddle the patties. Place the patties on the oiled surface, leaving space between each. Cook 3–4 minutes until the bottoms are deep golden brown.

Step Five — Flip and finish. Flip gently with a spatula and cook another 3–4 minutes, until golden on both sides and cooked through. Check with a meat thermometer — pork sausage should reach 160°F.

Step Six — Rest and serve. Move the patties to a paper-towel-lined plate and rest 1–2 minutes so the juices redistribute. Serve hot.

Recipe Tips for the Best Griddle Sausage

• Get the griddle hot first. Medium-high (375–400°F) before the patties hit the surface is what creates the crispy crust.
• Don’t overcrowd. Give each patty room so it sears instead of steams and stays easy to flip.
• Use a meat thermometer. Pull pork sausage at an internal 160°F for safe, juicy results.
• Adjust the heat as you go. If the outsides brown before the centers cook, lower the heat slightly and give them more time.
• Flip gently. A thin spatula and a careful flip keep the patties from breaking apart.
• Rest before serving. A minute or two off the heat keeps them juicy.
• Season your own mix. If you’re shaping homemade patties, add sage, garlic, fennel, or a pinch of red pepper flakes to taste.

Storing and Freezing

• Refrigerate: Cool the cooked patties to room temperature, then store in an airtight container in the fridge for 3–4 days.
• Freeze: Layer cooled patties between parchment in a freezer bag and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm on the Blackstone over low heat for 2–3 minutes per side, or microwave 30–45 seconds until heated through.

What to Serve With Blackstone Sausage Patties

These patties are endlessly versatile. For breakfast, pair them with scrambled eggs, crispy hash browns, or fresh fruit for a balanced plate. Tuck one into a warm biscuit or onto toast, or smother in gravy for a classic Southern touch.

For a full brunch, serve alongside pancakes, waffles, or cinnamon rolls. Or build a hearty Blackstone breakfast quesadilla and chop a patty right in.

Blackstone Sausage Patties FAQs​

How long do you cook sausage patties on a Blackstone griddle? About 6–8 minutes total — roughly 3–4 minutes per side — depending on thickness. Flip once they’re deep golden on the bottom.

What temperature should the griddle be for sausage patties? Medium-high, around 375–400°F. That’s hot enough to crisp the exterior while the inside cooks through.

What internal temperature should breakfast sausage reach? Pork sausage should reach 160°F on a meat thermometer. This is the most reliable way to confirm they’re fully cooked.

Can I cook sausage links on the Blackstone too? Yes. Space the links out and roll them every couple of minutes so they brown evenly all the way around.

Can I make the patties ahead of time? Absolutely. Shape them, store in an airtight container in the fridge, and griddle when you’re ready. You can also freeze them raw or cooked.

Do I need oil on the griddle? A thin layer of avocado oil (or a pat of butter) keeps the patties from sticking and helps the edges brown. Higher-fat sausage may need very little.

More Blackstone Griddle Recipes

• Blackstone Pork Chops
• Blackstone Chicken Quesadillas
• Blackstone Vegetable Skewers
• Blackstone Crab Cakes
• Blackstone Garlic Butter Corn
• Blackstone Breakfast Quesadillas

Loved these? Leave a ⭐⭐⭐⭐⭐ rating and a comment below — it helps other readers find the recipe!