Breakfast Sausage Patties

Name: Breakfast Sausage Patties
Yield: 12 patties
Ingredients: 450 g (1 lb) ground pork (or a mix of pork and turkey); 1 tsp fine sea salt; 1 tsp dried sage (rubbed, not ground); ½ tsp dried thyme; ½ tsp black pepper; ½ tsp garlic powder; ¼ tsp onion powder; ¼ tsp red pepper flakes (optional); ¼ tsp nutmeg; 1 Tbsp maple syrup (optional, for maple sausage)

Savory, seasoned, and freezer-ready. Control the fat content, the salt, and the spice level — impossible with store-bought.

12 patties

Yield

20 minutes

Time

Refrigerator for 3-4 days. Freeze uncooked patties between parchment paper in a zip-top bag for up to 3 months. Cook from frozen over medium-low heat, adding 1-2 minutes per side.

Keeps

Savory, seasoned, and freezer-ready. Control the fat content, the salt, and the spice level — impossible with store-bought.

Ingredients

450 g (1 lb) ground pork (or a mix of pork and turkey)
1 tsp fine sea salt
1 tsp dried sage (rubbed, not ground)
½ tsp dried thyme
½ tsp black pepper
½ tsp garlic powder
¼ tsp onion powder
¼ tsp red pepper flakes (optional)
¼ tsp nutmeg
1 Tbsp maple syrup (optional, for maple sausage)

Method

Combine the ground pork with all seasonings in a bowl. Mix with your hands until the spices are evenly distributed, but don't overwork it (that makes the patties tough).
Divide into 12 portions and form into thin patties, about ½ inch thick.
Cook in a skillet over medium heat for 3-4 minutes per side until cooked through and golden brown.
*Storage:** Refrigerator for 3-4 days. Freeze uncooked patties between parchment paper in a zip-top bag for up to 3 months. Cook from frozen over medium-low heat, adding 1-2 minutes per side.

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