Homemade Breakfast Sausage Patties
Ground pork, turkey, or chicken plus a short list of spices create a healthy alternative to sausage that can be used in so many ways. The easy recipe can be cut in half or doubled, and the patties freeze well whether cooked or uncooked. Sometimes, I add ½ teaspoon of crushed dried rosemary too.
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Ingredients
- 2 pounds ground pork (ground turkey or chicken work well too; thigh meat is preferable)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon each garlic powder, ground sage, dried thyme, dried oregano, and smoked paprika
- ½ teaspoon red pepper flakes (may substitute ¼ teaspoon cayenne pepper*)
- A pinch (1/16 teaspoon) ground cloves
- Optional: 1 tablespoon pure maple syrup
Instructions
- Place the pork (or turkey or chicken) in a large bowl and spread it out over the surface of the bowl. (This makes it easier to incorporate the spices without over-mixing.)
- In a small bowl, combine all the seasonings (except the optional maple syrup) and sprinkle the mixture over the pork. Drizzle the maple syrup over the pork, if using.
- Using your hands, mix the seasonings evenly into the pork without overworking the meat. Portion and shape the mixture into 16 (2-ounce) patties, or about ¼ cup each. Note: When using in our favorite egg sandwiches, I make 12 slightly larger patties. Make-ahead tip: At this point, you may cover well and refrigerate for up to 2 days or wrap and freeze for about 3 months.
- When ready to cook, lightly oil or spray a frying pan or cast iron skillet with olive oil, and heat over medium heat. Add the patties and cook until golden brown on both sides, about 5 minutes per side. (I can just fit 8 patties at a time in my 12-inch cast iron skillet so can make these in 2 batches.) Transfer to a plate and enjoy.
Notes
Spicy sausage? The stated amount of red pepper contributes a mild level of heat to the sausage patties. If you prefer a touch of flavor but no heat, reduce the amount of red pepper flakes to ¼ teaspoon, or ⅛ teaspoon if using cayenne pepper. For medium spicy sausage, use 1 teaspoon red pepper flakes or ½ teaspoon cayenne. For more heat, feel free to adjust upward as desired.
Helpful hints:
- Versatile sausage alternative: You can use this recipe anytime you need bulk sausage or sausage removed from its casing. Cut the recipe in half as needed, or use one pound now and freeze the other pound for later.
- To eliminate sticking, I rub a little oil on my hands before shaping the patties. Lightly wetting your hands with water will also prevent sticking.
- For even portions: I like to use my kitchen scale to evenly portion the pork into 2-ounce patties. Then I press the patties into rounds that are slightly under 3 inches in diameter. You can also use a round biscuit cutter: place each portion of pork into the cutter, and press the meat down to fill out the cutter using your fingers. This will help to form patties of even size and thickness.
- Prefer a larger patty? Again, feel free to make larger patties, if desired. A yield of 12 is my preferred size for egg sandwiches.
- Quarter pound sausage burgers are also delicious!
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