Sausage Patties
Juicy, savory ground pork patties seasoned with classic sage and a hint of spice. A quintessential Southern breakfast staple, perfect alongside eggs and biscuits, and ready in under 20 minutes.
For 4 servings
4 steps. 10 minutes total.
- 1
Step 1
- a.Combine Ingredients
- b.In a large bowl, combine the ground pork, rubbed sage, kosher salt, black pepper, dried thyme, brown sugar, red pepper flakes (if using), and ground nutmeg.
- c.Using clean hands, gently mix the seasonings into the meat until just combined. Do not overwork the mixture, as this can result in tough, dense patties.
- 2
Step 2
- a.Form the Patties
- b.Divide the sausage mixture into 8 equal portions, about 2 ounces (56g) each. For uniformity, using a kitchen scale is recommended.
- c.Roll each portion into a ball, then gently flatten it into a patty about 3 inches in diameter and 1/2 inch thick.
- d.Press a shallow dimple into the center of each patty with your thumb. This helps prevent them from puffing up in the middle and ensures even cooking.
- 3
Step 3
- a.Cook the Sausage
- b.Heat the vegetable oil or bacon grease in a large cast-iron or non-stick skillet over medium heat.
- c.Once the skillet is hot, carefully place the patties in a single layer, ensuring not to overcrowd the pan. Cook in batches if necessary.
- d.Cook for 4-5 minutes on the first side, until a deep brown crust has formed. Do not press down on the patties.
- e.Flip the patties and cook for another 4-5 minutes on the second side, or until cooked through and the internal temperature reaches 160°F (71°C) on an instant-read thermometer.
- 4
Step 4
- a.Drain and Serve
- b.Transfer the cooked patties to a plate lined with paper towels to absorb any excess grease.
- c.Let them rest for a minute before serving hot with eggs, biscuits, or pancakes.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the juiciest, most flavorful patties, use ground pork with a 20-25% fat content (often labeled 80/20).
- 2To ensure the seasoning is perfect, cook a tiny 'test patty' before forming all the patties. Taste it and adjust the salt, pepper, or herbs as needed.
- 3Keep the ground pork mixture cold. If the fat melts before cooking, the patties can become dry. If the mixture gets warm, pop it back in the fridge for 15 minutes.
- 4These patties are excellent for meal prep. Freeze uncooked patties on a baking sheet, then transfer to a freezer bag with parchment paper between layers for up to 3 months.
- 5Save the rendered pork fat in the skillet to make a delicious sausage gravy or to fry your eggs in for extra flavor.
Adapt it for your goals.
Maple Sage Sausage
Replace the brown sugar with 1 tablespoon of pure maple syrup for a classic sweet and savory flavor combination.
Spicy Italian StyleSpicy Italian-Style
Omit the sage and thyme. Add 1 teaspoon of fennel seeds, 1/2 teaspoon of paprika, and increase the red pepper flakes to 1/2 teaspoon.
Apple & Herb SausageApple & Herb Sausage
Finely dice 1/4 cup of a crisp apple (like Granny Smith) and mix it into the pork along with the other seasonings for a touch of sweetness and moisture.
Why this is on our healthy list.
Excellent Source of Protein
Pork is a complete protein, providing all the essential amino acids necessary for muscle repair, immune function, and maintaining a healthy metabolism.
Rich in B Vitamins
These patties are a good source of B vitamins, particularly B12, B6, niacin, and thiamine, which are crucial for energy production, brain function, and forming red blood cells.
No Preservatives or Fillers
By making sausage at home, you avoid the nitrates, nitrites, and other preservatives often found in commercially processed meats. You also control the amount of salt and ensure there are no unnecessary fillers.
Frequently asked questions
A serving of two homemade sausage patties contains approximately 350-400 calories, depending on the fat content of the pork used.