Breakfast Sausage Patty Recipe
Servings: 12
Calories: 104kcal
Homemade Breakfast Sausage is easier than you think using my proprietary blend of sausage seasoning and then forming them into sausage patties or sausage balls.
Print Recipe
Ingredients
- 2 pounds extra fatty pork butt OR ground pork
- 2 teaspoons coarse kosher salt
- 1 1/2 teaspoons ground black pepper
- 2 teaspoons dried rubbed sage
- 2 teaspoons dried thyme leaves
- 1 tablespoon dark brown sugar
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon dried rosemary leaves
- 1/2 teaspoon cayenne pepper
Instructions
Grinding Your Own Meat:
- If you are grinding your own meat, cut the pork butt into 1-2 inch cubes and place them in a bowl small enough to fit in the freezer. Place the pork butt and meat grinder in the freezer for 1-2 two hours prior to beginning. This process is necessary to allow the sausage to grind smoothly.
- In a small bowl mix together the salt, ground black pepper, rubbed sage, thyme, rosemary, brown sugar, nutmeg and cayenne pepper.
- Remove the pork butt from the freezer and toss with spices to coat. Place the pork butt back into freezer for 20 minutes.
- While you wait for the meat to re-chill, assemble the meat grinder and bowl to catch pieces. Use the coarse grind attachment. Cut pieces of wax or parchment paper to stack between the patties when formed.
- Remove the meat from the freezer and grind. If you are using a KitchenAid, a speed of 4 is optimal.
- After grinding all of the meat and spices, form the patties with well washed hands. Make the patties 2 inches wide and about 1/2 inch thick.
Using Preground Pork:
- In a large mixing bowl, break apart the ground sausage and sprinkle with the seasoning mixture. Gently toss it all together.
- Using clean hands, form into patties that are 2-inches wide and about 1/2 inch thick.
Chill & Cook:
- Place all patties in an airtight container separated by the cut wax paper. Refrigerate for at least 12 hours, but optimally 24 hours.
- Because the patties have a significant amount of fat, they do not need to use additional oil to cook. Place the patties in a large skillet and fry over medium heat for approximately 5 minutes on each side. These are pork, so the patties need to be cooked all of the way through with no pink.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Alternately, you can mix the spices with pre-ground bulk sausage meat.
Nutrition
Calories: 104kcal | Carbohydrates: 1g | Protein: 14g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 45mg | Sodium: 437mg | Potassium: 259mg | Sugar: 1g | Vitamin A: 35IU | Calcium: 12mg | Iron: 0.9mg
