Breakfast Sausage Patties

These all-American breakfast patties are easy to make at home. They are wonderful with eggs, pancakes, or waffles for breakfast. They are also an important component, by definition, in a sausage gravy.

5 from 2 votes

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Course: Breakfast, Brunch

Cuisine: American, American Mid-Atlantic, North American

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: patties

Author: My Hungry Traveler

Equipment

Stand Mixer
Large skillet

Ingredients

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)

US Customary - Metric

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Instructions

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.

Notes

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.

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