Saturday, February 9, 2013

Breakfast Sausage Patties

Updated February 2021

A few years ago, I made my first homemade sausage patties. They're easy to do and taste great! Do not use meat that is very lean, or they'll be dry ... you need some of the fat with it to make them nice, plump and juicy. Mix and change up the spices any way you want to make it your own. 

2 pounds ground pork
1 tbsp. maple syrup
1 tsp. garlic powder
1/2 tbsp. table salt
1/2 tsp. ground black pepper
1/2 tsp. dried sage
1/2 tsp. dried thyme
1/4 tsp. cayenne pepper

Spread the pork out in a large bowl and sprinkle with maple syrup, garlic, salt, pepper, sage, thyme, and cayenne.

Using your hands, gently fold the flavorings evenly into the pork, then portion and shape into sixteen 2-ounce patties (about 1/4 cup each). I use a round biscuit cutter placing each portion of pork into the cutter, and pressing the meat down to fit the cutter using my fingers. This helps keep the patties an even size and thickness.

Liberally spay a fry pan with cooking spray, or use 2 tbls. oil and heat until bubbling.

Add the patties and cook until well browned on both sides, about 5 minutes per side. 

Transfer to a paper-towel-lined plate. 

Patties can be shaped, wrapped and frozen for use another time.

Yield: 16 two-ounce patties

Original recipe adapted from Cook's Country.



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