Sausage Patty
intro
Juicy, crisp-edged, perfectly spiced homemade sausage patties with a tender, flavorful center, quick to prepare for a cozy, satisfying morning meal.
Ingredients
Steps
Combine spice blend
In a small mixing bowl, stir together 1 tsp dried rubbed sage, 1/2 tsp dried thyme, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp smoked paprika, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1/4 tsp optional red pepper flakes, and 2 tbsp pure maple syrup until the mixture forms a smooth, uniform paste.
Mix sausage base
Add 450g of 80/20 ground pork to a large glass mixing bowl, pour the spice-maple paste over the top, and use clean, lightly dampened hands to gently fold and combine the ingredients for 60 seconds, taking care not to over-compact or overwork the meat, which causes tough patties.
Shape uniform patties
Divide the seasoned meat into 8 equal portions (approximately 56g each), then gently press each portion into a 7cm (3-inch) wide, 1cm (1/2-inch) thick patty. Press a 1cm shallow dimple into the center of each patty to prevent bulging during cooking.
Preheat cooking skillet
Heat 1 tbsp of neutral avocado oil in a large cast-iron or non-stick skillet over medium heat (175°C / 350°F) for 2 minutes, until the oil shimmers across the pan surface and releases faint, wispy heat trails.
Sear first patty side
Carefully place 4 patties in the preheated skillet (do not overcrowd the pan; cook in two batches if your skillet is smaller) and cook undisturbed for 3 full minutes, until the bottom surface is deep golden brown and crisp around the edges.
Flip and cook through
Use a thin, flexible spatula to flip each patty, then continue cooking for an additional 2.5–3 minutes, until the patties reach an internal temperature of 71°C / 160°F when tested with an instant-read thermometer, with no pink remaining in the center.
Drain and rest patties
Transfer cooked patties to a paper towel-lined dinner plate to drain excess rendered fat for 1 minute, then serve warm.
Tips
2.Never press down on the patties with your spatula while cooking, as this squeezes out flavorful rendered fat and leaves you with dry, tough sausage.
3.Uncooked formed patties can be frozen for up to 3 months, separated by small squares of parchment paper to prevent sticking, for ultra-quick future meals.
OMG these are SO good! I’ve grabbed frozen sausage patties for years for quick weekday breakfasts and decided to give homemade a shot, and wow—total game changer. They were so juicy, no dry crumbly mess at all, and my kids gobbled them up before I even finished plating the scrambled eggs. Super easy to mix up, I even made a double batch on Sunday for meal prep and they reheated perfectly all week in the microwave. 10/10 will be my go-to sausage recipe from now on!
Wait, quick question before I make a giant batch—can I make these ahead and freeze them raw to cook later? I host a big monthly brunch for my friend group and having pre-made patties stashed would cut down on so much morning-of chaos. I cooked a tiny test patty last night to check the seasoning and it was chef’s kiss, just curious about freezing logistics!
These were really tasty! I added a tiny extra pinch of red pepper flakes because we like a little zesty kick at our house, and they came out perfectly juicy even when I cooked them on my old cast iron skillet. Only heads up is I wish I’d read the tip about not overworking the meat before I mixed my first batch—those first couple patties were a tiny bit tough, but the rest turned out amazing. Brought a platter of them to our neighborhood potluck last weekend and people kept stopping me to ask for the recipe!