Breakfast Sausage Patties
"Plan ahead the pork mixture must be refrigerated for 24-48 hours to blend the flavors together before making the patties. I usually get about 18-20 patties out of this, but the yield will vary depending on how large you make them --- you may adjust the amount of sugar but I recommend making the first batch using the stated amount, you might prefer it sweeter but for my family 1 tablespoon is just the perfect amount --- these are very good between biscuits :)"
photo by jeanette.qan
- Ready In:
- 24hrs
- Ingredients:
- 8
- Serves:
-
18-25
ingredients
- 2 teaspoons dried sage
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1⁄4 teaspoon dried marjoram
- 1 tablespoon light brown sugar (can use less)
- 1⁄8 teaspoon dried red pepper flakes (or to taste)
- 1 pinch clove
- 2 lbs ground pork
directions
- In a small bowl mix all the spices together.
- Place the ground pork into a large bowl; add in the spices to the pork and mix using clean hands until well combined.
- Cover and chill for 24 hours.
- Place the pork mixture between two pieces of greased waxed paper; using a rolling pin, roll out the pork to about 1/2 inch thickness (or to desired thickness, gathering up the ends to re-cut).
- Remove the top piece of waxed paper.
- Using a 3-inch biscuit cutter cut into rounds.
- Place the rounds onto a baking sheet and freeze until ready to use.
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Reviews
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These could use more pepper, the flavor was bland for our taste. A good basic sausage, tweak it to suit your own tastes. We use 3 parts of pork cushion meat to one part pork fat, which is an excellent ratio, and grind them several times for a uniform texture.<br/>September 21, 2013: Had some from the freezer for breakfast today, found them to be much more flavorful after "aging", so came back to add a star to my rating. Will make this gain (but with some more pepper for me). -
Wondefrul flavor!! I love these sausages. I cooked them,,,put on a toasted english muffin w/ a slice of cheese and froze them wrapped in plastic wrap. Perfect for a quick breakfast on the go. The taste was awesome. My only question is, I fried on stovetop but my pan got filled w/ black. I don't know if I cooked right or not. Any suggestions on cooking them without so much scrubbing at end? I want to make alot of these. Thanks for the great recipe. -
Loved this sausage. Will definitely do it again. We didn't find this too spicy at all. I may add some savory next time for the extra peppery flavor we love. First class recipe. Thanks. -
I made these for "breakfast for dinner" tonight, and served them with pancakes and eggs. They were really delicious - the flavor was spot on. The only thing we didn't love was the texture; they were a little dense. I'm thinking it's probably because the meat I ground was pork loin and it was pretty lean. I didn't have any extra fat to add to it, but next time I'm going to try to get some at the grocery store and add it in. They will probably be a little more tender with that extra bit of fat. <br/>Thanks for a great recipe! -
Great flavor. i made these last week and i'm making them again tonight. i mixed ground pork and turkey together to reduce some of the fat. i think this time i might leave out the pinch of clove all together (personal preference). So super yummy. Thanks for the recipe!
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Tweaks
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These are delicious! I used 1 tbsp honey instead of the sugar. Also I chose not to roll the mixture but placed a freezer box on the scales and forked in mounds, 45 grams (13/4 oz) each for 20 patties. Before cooking, I shaped the thawed mounds with the aid of a 3" egg ring.
