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Breakfast Sausage Patty Recipe

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.

Prep Time
45 mins
Cook Time
45 mins
Additional Time
2 hrs
Total Time
57 mins
Servings: 12
Calories: 104 kcal
Course: Breakfast
Cuisine: American

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:
    Cup of Yum
  1. 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.
  2. In a small bowl mix together the salt, ground black pepper, rubbed sage, thyme, rosemary, brown sugar, nutmeg and cayenne pepper.
  3. Remove the pork butt from the freezer and toss with spices to coat. Place the pork butt back into freezer for 20 minutes.
  4. 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.
  5. Remove the meat from the freezer and grind. If you are using a KitchenAid, a speed of 4 is optimal.
  6. 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:
  1. In a large mixing bowl, break apart the ground sausage and sprinkle with the seasoning mixture. Gently toss it all together.
  2. Using clean hands, form into patties that are 2-inches wide and about 1/2 inch thick.
Chill & Cook:
  1. Place all patties in an airtight container separated by the cut wax paper. Refrigerate for at least 12 hours, but optimally 24 hours.
  2. 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.
  3. 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 Information

Calories 104kcal (5%) Carbohydrates 1g (0%) Protein 14g (28%) Fat 4g (6%) Saturated Fat 1g (5%) Cholesterol 45mg (15%) Sodium 437mg (18%) Potassium 259mg (7%) Sugar 1g (2%) Vitamin A 35IU (1%) Calcium 12mg (1%) Iron 0.9mg (5%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 104

% Daily Value*

Calories 104kcal 5%
Carbohydrates 1g 0%
Protein 14g 28%
Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 45mg 15%
Sodium 437mg 18%
Potassium 259mg 6%
Sugar 1g 2%
Vitamin A 35IU 1%
Calcium 12mg 1%
Iron 0.9mg 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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