Breakfast Sausage Patties
A quick, flavorful recipe for homemade sausage patties made from ground pork and aromatic spices. Perfect for meal prep, freezer-friendly, and versatile enough for any meal of the day
Equipment
- 1 Non-Stick Frying pan
- 1 Large Mixing Bowl
- 1 Kitchen scale
- 1 Spatula/Turner
- 2 Freezer-Safe Storage Containers
Ingredients
For the Sausage Patties:
- 500 grams 1 pound ground pork (can substitute with ground chicken or turkey)
- 1 teaspoon dried sage powder the secret flavor booster
- ½ teaspoon dried thyme lightly crushed to release flavor
- 1 teaspoon onion powder or swap with extra garlic powder if preferred
- ½ teaspoon garlic powder can be replaced with additional onion powder
- 1 teaspoon freshly ground black pepper
- ¾ teaspoon kosher salt or ½ teaspoon regular table salt
- ½ teaspoon granulated sugar optional, to balance savory spices
For Cooking and Serving:
- 2 tablespoons olive oil
- Ketchup or your favorite condiment for serving
Instructions
- Prepare Your Workspace and Tools: Before you begin, set yourself up for smooth cooking. Clear your countertop and gather all necessary equipment: a large mixing bowl, kitchen scale (optional but recommended for even sizing), non-stick frying pan, spatula/turner, and freezer-safe containers if you plan to store extra patties. Wash your hands thoroughly, as you’ll be mixing the ingredients by hand. Place your spices, ground pork, olive oil, and any measuring spoons nearby so you don’t need to search mid-prep.
- Combine Ingredients Thoroughly: Place 500g (1 lb) of ground pork into the large mixing bowl. Sprinkle in 1 tsp dried ground sage (the key flavor note), ½ tsp dried thyme (crushed lightly between your fingers to release aroma), 1 tsp onion powder, ½ tsp garlic powder, 1 tsp black pepper, ¾ tsp kosher salt (or ½ tsp table salt), and ½ tsp sugar (optional, for a slight sweetness that balances the savory spices). Using clean hands, gently but thoroughly mix the meat and seasonings, folding from the outside of the bowl toward the center and pressing slightly to integrate everything evenly. Avoid over-mixing, as that can make the patties tough.
- Shape Even-Sized Patties: Divide the mixture into 8 equal portions—using your kitchen scale ensures accuracy and consistent cooking times. Roll each portion gently into a ball, then press it into a patty about 1 cm (0.4 inches) thick. Lightly press a shallow indentation into the center of each patty with your thumb; this helps them cook evenly and prevents them from puffing up into domes while frying. Arrange patties on a tray or plate, leaving a little space between each so they don’t stick together.
- Heat the Pan and Oil: Place your non-stick frying pan over medium-high heat and allow it to warm up for 1–2 minutes. Add 1 tablespoon of olive oil and swirl it around the pan so the surface is evenly coated. The oil should shimmer slightly but not smoke—this indicates it’s hot enough to sear the patties without burning them.
- Cook the First Batch: Place half of your patties into the pan, leaving space between each so they sear rather than steam. Let them cook for 2 minutes on the first side without moving them—this forms a golden-brown crust that seals in the juices. Flip carefully with your spatula and cook for another 2 minutes on the other side, pressing lightly with the spatula to ensure full contact with the pan. Once cooked, transfer them to a paper towel-lined plate to absorb any excess oil.
- Cook the Second Batch: Add the remaining 1 tablespoon of olive oil to the pan and allow it to heat again. Repeat the same process with your remaining patties—2 minutes per side—until golden, fragrant, and cooked through. If in doubt, use a meat thermometer to ensure the internal temperature reaches 71°C / 160°F, the safe cooking temperature for pork.
- Serve or Store: Serve the patties immediately while warm with ketchup, scrambled eggs, toast, or alongside rice and vegetables for a complete meal.If storing, allow them to cool to room temperature. Place cooked patties in an airtight container in the refrigerator for up to 3 days. For uncooked patties, arrange them on a baking sheet in a single layer and freeze until solid, then transfer to freezer-safe containers or bags for up to 3 months. Thaw in the refrigerator before cooking as directed above.+
Notes
- Sage is the Star: Dried sage is the defining spice that gives these patties their signature flavor. If you don’t have it on hand, try substituting with ½ teaspoon paprika, ¼ teaspoon cumin, and ¼ teaspoon extra garlic powder for a different but equally tasty profile.
- Crush Your Thyme: Breaking up dried thyme with your fingers before adding releases essential oils, amplifying the herbaceous aroma and flavor in every bite.
- Gentle Mixing: Use clean hands to fold the spices evenly into the ground meat, mixing just enough to combine without overworking. Over-mixing can lead to dense, tough patties.
- Perfect Patty Shape: Press a shallow dent in the center of each patty before cooking to keep them flat and avoid puffing up during the frying process.
- Storage Tips: Raw patties can be frozen in a single layer on a baking sheet before transferring to airtight containers or bags for up to three months. Cooked patties store well in the refrigerator for up to three days. Always thaw frozen patties overnight in the fridge for best results before cooking.