Breakfast Sausage Patties
Ground pork, sage, and a touch of sugar for browning — cheaper and better than the boxed version.
Makes 8 patties · Prep 15 min · Rise 30 min · Bake 10 min
Ingredients
Patties
- 1.25 lb Ground pork — regular, not extra-lean
- 1 1/2 tsp Dried sage
- 1 tsp Salt
- 3/4 tsp Black pepper
- 1 tbsp Brown sugar, packed
- 1/4 tsp Red pepper flakes
- 2 tbsp Cold water
Instructions
Mix
- Combine the ground pork, sage, salt, pepper, brown sugar, red pepper flakes if using, and cold water, mixing gently just until evenly combined.
Rest
- Cover and refrigerate. (Tip: This rest lets the seasoning distribute evenly through the meat rather than staying concentrated wherever it happened to land during mixing.)
Shape
- Form into 8 small, flat patties.
Cook
- Cook in a dry or lightly oiled skillet over medium heat until well browned on both sides and cooked through to 71°C (160°F). (Tip: Standard ground pork's fat content is what makes these juicy — very lean ground pork will noticeably dry out in the same amount of time.)
Tips
- Patties came out bland: Taste and adjust the seasoning before shaping the whole batch — cook a small spoonful in the pan first as a test patty, the standard way to check ground meat seasoning without eating raw pork.
- Freeze uncooked patties: Shaped raw patties freeze well between sheets of parchment for a couple of months — genuinely more useful and cheaper than keeping a box of pre-made sausage patties on hand.