Breakfast sausage links and patties are extremely popular everywhere in the US and Canada. The breakfast sausage patty is particularly popular in the southeastern parts of America. They are easy to make at home as there is no stuffing sausage casings required. For some reason, they are especially tasty to me at 3am, especially smothered in the gravy for southern biscuits and sausage gravy. They are also darn good for breakfast sitting next to pancakes with maple syrup, or accompanied by fried eggs, grits, home fries, and toast.
Breakfast Sausage Patties
- Stand Mixer
- Large skillet
- 2 lb Ground pork
- ¼ cup Fat from bacon, minced
- 2 tsp Dried sage, powder or rubbed
- 1 tsp Dried thyme
- 1 tbsp Kosher salt
- 2 tsp Fresh ginger, minced
- ¼ tsp Red pepper flakes or cayenne pepper
- 1 tbsp Brown sugar
- ½ tsp Freshly ground pepper
- 1 tsp Maple syrup (optional)
- In the bowl of a stand mixer with paddle attachment, beat ground pork, bacon fat, herbs, sugar, maple syrup (if using), and salt until well combined.
- Shape patties by dividing pork into 1½ ounce balls. Compress each ball into a flat disk.
- Cook patties in a nonstick skillet over medium-high heat, 2 minutes per side. Transfer to paper towels to drain.Freeze the patties your not using by first freezing them on a tray for around 1 hour and then putting them in a plastic freezer bag.
- If you plan on using some or all of the sausage in bulk, roll a log of however much you’ll be using, wrap tightly in plastic wrap and either refrigerate or freeze it until ready to use.
- Precooked frozen sausage patties can be reheated with 1 tbsp of water for 2-3 minutes in the microwave.
- Seasoned sausage meat can be made into links with a sausage maker and small sheep casings.