Breakfast Sausage Patties
These homemade breakfast sausage patties are seasoned just right with sage and a little kick of heat. They're so much better than store-bought, and you know exactly what's going into them. Make a big batch and freeze some for busy mornings when you need a hot breakfast in a hurry.
Cooking tutorial
Ingredients
- 2 lbs ground pork (not too lean, about 80/20)
- 1 tbsp dried sage
- 1 tbsp brown sugar
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp crushed red pepper flakes
- 1/4 tsp ground nutmeg
- 2 tbsp cold water
- 2 tbsp vegetable oil for frying
Instructions
- 1
Put the ground pork in a big bowl and add all your seasonings — the sage, brown sugar, salt, black pepper, garlic powder, onion powder, red pepper flakes, and nutmeg. Pour in the cold water.
- 2
Mix everything together real good with your hands until all the seasonings are worked through the meat evenly. Don't overmix or your patties will be tough.
- 3
Pinch off pieces of the seasoned meat and roll them into balls about the size of a golf ball, then flatten them into patties about 1/2 inch thick. You should get 12 to 14 patties.
- 4
Heat a large skillet over medium heat and add about a tablespoon of oil. Working in batches, cook the patties for about 5 to 6 minutes on each side until they're golden brown and cooked through (internal temperature should be 160°F).
- 5
Drain the cooked patties on paper towels and keep warm while you cook the rest, adding more oil to the pan as needed.
Pro Tips
- ★If you want to freeze these, layer them between wax paper or parchment paper so they don't stick together, then pop them in a freezer bag. They'll keep for up to 3 months.
- ★You can make these the night before and keep them in the fridge overnight — that actually helps the flavors blend together even better.