Friday, April 26, 2024

Homemade Sage Sausage Patties

 Homemade Breakfast Sausage Patties













Why do I make my own sausage patties?  I mean why make them when you can pick them up at the store?  Why bother, right?  Well, the ingredient list for some of the well known brands out there have tons of fat, lots of salt and also include corn syrup, Monosodium Glutamate, sodium nitrate, among other weird ingredients I have no idea what they are.  If I make my own, I can control the fat and the salt and still get the same delicious flavors using my own seasonings.  I typically use an 85/15 blend (85% lean and 15% fat) and I cut way back on the salt.  And they taste better too

2 pounds ground pork (85/15)

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons dried breadcrumbs

1 teaspoon rubbed sage

1/2 teaspoon dried thyme leaves

½ teaspoon fennel seeds

1 teaspoon garlic powder

1/4 teaspoon crushed red pepper flakes (more if you want spicy)

A pinch (1/16 teaspoon) ground cloves

1 tablespoon pure maple syrup


In a small bowl, combine all of the seasonings (not the syrup). In a larger bowl, add the raw pork and spread it out with a fork. Sprinkle the seasoning mixture over the pork and drizzle on the maple syrup. 

















 Lightly spray your skillet or drizzle with olive oil and heat on medium heat. While pan is heating shape your patties. Using your hands, mix the seasonings evenly into the pork without overworking the meat. 












Using about a ¼ cup, shape the mixture into patties that are slightly under 3 inches in diameter.  Do not overwork your mixture, you want to keep it light and not packed.  It helps to oil your hands as the mixture can get sticky.  













Increase the heat to medium-high and add the patties to the pan. Fry for about 3-5 minutes on each side, (depending on the thickness) until browned on both sides.  Transfer to a paper towel-lined plate. 

Serve warm.

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