Tag Archives: sausage patties

Picspam: Home Made Breakfast Sausage, Egg and English Muffins Sandwiches

So, a couple of weeks ago I was stumped because I had nothing in the fridge for work lunches. But I had some home made breakfast sausage patties in the freezer and I had a package of English muffins in the fridge. And, I always have eggs.

So, I got creative.

I dug out the same bottomless and topless tuna can that I’d used to cut out the sausage patties (I have two tucked away), and fried a couple of eggs at a time in them.

When the whites were set, I ran a butter knife around the inside of the can to free the egg, removed the can, and flipped the egg over so I could cook the second side

Then I assembled my sandwiches: bottom of the muffin, sausage patty, fried egg and half a slice of American cheese and finally, the top of the muffin.


Wrap up in food wrap and tuck away in the fridge or freezer … Now, isn’t that better than going to that ‘place’ and buying them?

What brought this to mind? Well, yesterday I ran across a post on one of the blogs I follow where someone made their own English muffins. They even used the same type of rippled biscuit cutter than **I** have in my cupboard.

Hmmm… maybe I’ll make my own English muffins next.

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.