Breakfast Sausage Patty Recipe

This breakfast sausage patty recipe makes thin, juicy homemade pork sausage patties with classic savory breakfast sausage flavor. Perfectly sized for English muffins, they're ideal for homemade breakfast sandwiches.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 10

Resting Time 8

Total Time 8 25

Servings servings

Calories 228kcal

Author Diane Gail

Ingredients

1 1/2 pounds ground pork
2 teaspoons rubbed sage
1 1/2 teaspoons salt
1 1/4 teaspoons granulated sugar
3/4 teaspoon ground white pepper
1/2 teaspoon fine ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes
3 tablespoons ice water

US Customary - Metric

Instructions

Add the ground pork, rubbed sage, salt, granulated sugar, white pepper, black pepper, thyme, and crushed red pepper to the bowl of a stand mixer. Add the ice water immediately before mixing.
Mix on low speed with the paddle attachment for 5 minutes, until the sausage mixture is tacky and cohesive.
Cover and refrigerate for at least 8 hours.
Divide the chilled sausage into 8 equal portions. Shape each portion into a thin, round patty, making it slightly thinner than you want the finished patty because it will thicken as it cooks.
Cook the patties in a skillet over medium heat, turning as needed, until browned on both sides. Do not press down on the patties while they cook.

Notes

Allow the sausage mixture to rest in the refrigerator for at least 8 hours. This is essential for developing the full flavor of the seasonings.
Use rubbed sage, not ground sage. The two produce noticeably different flavors in the finished sausage.
Do not omit or substitute the white pepper; it is essential to the intended flavor of this recipe.
For raw freezer patties, freeze individually on a silicone-lined tray until firm, then transfer to a freezer-safe bag.
Patties can be cooked directly from frozen; start over medium-low heat, then finish over medium heat until they are browned on both sides.

Nutrition