Sausage Patty
intro
Juicy, crisp-edged homemade sausage patties, perfectly seasoned for breakfast plates or biscuit sandwiches, ready in just 25 minutes with minimal prep.
Ingredients
Steps
Mix seasoning blend
In a small mixing bowl, combine 1 teaspoon dried rubbed sage, 1 teaspoon light brown sugar, 1 teaspoon kosher salt, ½ teaspoon black pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, and optional ⅛ teaspoon cayenne pepper. Stir with a small spoon for 30 seconds until all spices are evenly distributed, with no remaining clumps of brown sugar.
Combine meat and seasonings
Place 450g of cold (4°C/40°F, straight from the refrigerator) 80/20 ground pork in a large mixing bowl. Sprinkle the entire pre-mixed seasoning blend evenly over the surface of the pork. Gently toss and fold the meat with your clean fingertips for 1 minute, taking care not to over-squeeze or overwork the meat, as overmixing creates tough, dense patties.
Form uniform patties
Divide the seasoned meat mixture into 8 equal portions, each roughly 56g (2 oz). Gently shape each portion into a 7cm (2.75 inch) wide patty that is 1cm (0.4 inch) thick, pressing a shallow 1cm dimple into the center of each patty with your thumb to prevent bulging during cooking. Set formed patties on a parchment-lined dinner plate.
Preheat cooking pan
Place a heavy-bottomed cast iron skillet or non-stick frying pan on the stovetop over medium heat (175°C/350°F measured pan surface temperature). Add 1 teaspoon of neutral cooking oil, and swirl to coat the pan bottom evenly. Heat the oil for 2 minutes until it shimmers but does not produce smoke.
Sear first patty side
Carefully place 4 patties in the preheated pan, leaving 2cm (0.8 inch) of space between each patty to avoid steaming instead of searing. Do not press down on the patties with a spatula while cooking. Cook for 3.5 minutes on the first side, until the bottom edge is deep golden brown and crisp, with rendered pork fat pooling gently around the patties.
Flip and cook through
Use a thin metal spatula to flip each patty to the second side. Cook for an additional 3 minutes, until the internal temperature of each patty reaches 71°C/160°F when measured with an instant-read thermometer, with no pink remaining in the center. Transfer cooked patties to a paper-towel lined plate to drain excess fat for 1 minute, then repeat the cooking process with the remaining 4 raw patties. Serve warm.
Tips
2.Never press down on cooking patties with a spatula, as this squeezes out all the flavorful rendered fat and leaves patties tough and dry.
3.Formed raw patties can be frozen between sheets of parchment paper for up to 3 months; cook directly from frozen, adding 2 minutes of total cook time, no thawing required.
OMG these sausage patties are a total game changer for our weekend breakfasts! I’ve tried so many store-bought brands that are either dry or weirdly spiced, but these were SO juicy, even my super picky 7 year old asked for seconds. I did a big batch for meal prep this week and they reheat like a dream in the air fryer. 10/10 will be making these from now on instead of grabbing the frozen ones!
Super easy recipe, knocked these out before my tailgate last Saturday and everyone was asking where I got the sausage! I added a tiny pinch of red pepper flakes for a little kick and it was chef’s kiss. Only thing I messed up at first was making the patties too thick, so they took a couple extra minutes to cook through, but no dry spots at all even with that.
Wow, can’t believe how simple these were! I was intimidated to make homemade sausage for the longest time but this recipe had zero fancy ingredients, just stuff I already had in my pantry and ground pork from the grocery store. They were so juicy I didn’t even need to drizzle extra maple syrup on top, the flavor was perfectly balanced with sage and a little black pepper. Made egg and cheese biscuit sandwiches with them this morning and my partner said it’s better than the fast food version down the street — high praise coming from someone who gets that breakfast sandwich every Saturday!