Homemade Breakfast Sausage Patties

I recently dug through my upstairs freezer and AGAIN, ran across a one pound package of extra lean frozen ground pork.

So, I finally decided to do something with it.

There were several choices but I settled on these easy homemade breakfast sausage patties. The sausage meat was so lean that for the 2nd batch in the cast iron frying pan, I snuck in a teaspoon or so of vegetable oil which helped the patties brown much more quickly. And then, so as not to be wasteful, I turned the fried bits on the bottom of the frying pan into gravy with a bit of bacon fat to make up to 1 tbsp for 1 tbsp of flour and 1 cup of milk.

Homemade Breakfast Sausage Patties – makes 20-22 1/4 inch thick, 3 1/4 inch patties

1 kg (2.2 lb) minced or ground lean pork
1 1/2 tsp dried sage
3/4 tsp dried thyme
3 tsp light brown sugar
2 tsp kosher salt
1 1/2 tsp pepper
1/8-1/4 tsp crushed red pepper flakes (use more if you like it hot)
1/4 tsp cayenne pepper
1/2 tsp freshly ground nutmeg (pre-ground would be just fine)
1/4 tsp dried marjoram
pinch of ground cloves

Combine all the the ingredients except for the ground pork in a small bowl and mix well.

Place the pork in a large bowl and sprinkle all the spices over the top. Mix well with a wooden spoon or your hands.

Form into patties and fry in a skillet on medium heat for 4-5 minutes per side or form into 2 one lb logs, wrap them up in food wrap and place in the freezer until needed.

NOTE: I rolled the sausage mixture 1/4 inch thick between 2 sheets of parchment paper and cut out the patties using a a cookie cutter tuna can with the top and bottom removed. You can freeze these patties in a single layer and then bag them until needed, or fry them immediately.

Unlike my previous attempts at sausage or pan/country gravy, this batch turned out much darker. I wonder if it was due to the sugar used in the sausage mixture.

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6 thoughts on “Homemade Breakfast Sausage Patties

    1. Have fun. I’ve never been tempted to buy those ready made salty pucks of meat but I figured I couldn’t go wrong starting out with extra lean ground pork bought from my favourite vendor at the city market.

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