The Stock Pot: Homemade Breakfast Sausage Patties
With freshly ground pork readily available just about everywhere, making your own from-scratch sausage patties is a cinch. Really! You’ve made hamburgers, right? Of course you have! You’ve mixed up some meatloaf before, too? Great! Then, you’re already ahead of the game. It’s the same principle with these sausage patties. You start with some ground pork, a drizzling of maple syrup and olive oil, massage in a bevy of spices and then you’re ready to roll. Fry them up and you’ll have a side of pork love for your eggs, pancakes or waffles. Or put the McMuffin to shame with your homemade version.
Move over Jimmy Dean! We’ll take our breakfast sausages without all those additives and preservatives, thank you very much. But, these come with a warning. Once you do these scratch, you never go back.
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon ground thyme
- ½ teaspoon crushed fennel seeds
- 3 teaspoons rubbed sage
- 1 teaspoon kosher salt
- ½ teaspoon crushed red pepper flakes
- pinch cloves
- grating of fresh nutmeg
- 1 pound ground pork
- 1 tablespoon maple syrup
- 2 teaspoons extra-virgin olive oil, plus 1 tablespoon extra for frying
- In a small bowl, whisk together the garlic powder, onion powder, thyme, fennel, sage, salt, red pepper flakes, cloves and nutmeg.
- Place the pork in another bowl; drizzle over the syrup and 2 teaspoons of olive oil. Add the spices to the pork and mix to combine. Rinse your hands (having wet hands makes shaping the patties easier) and form the meat into patties, about 2-1/2 inches round.
- In a nonstick skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the patties and cook until the patties are completely cooked through and golden brown, about 4 to 5 minutes per side. Drain the patties on paper towels and serve.
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