Homemade Breakfast Sausage Patties

Ingredients

Equipment Needed

• •Large mixing bowl
• •12-inch cast iron skillet or heavy-bottomed pan
• •Instant-read thermometer
• •Sheet pan with parchment paper
• •Kitchen scale (optional but helpful)

Instructions

1. 1

   Combine the seasonings

   In a small bowl, stir together the maple syrup, sage, thyme, salt, pepper, garlic powder, nutmeg, cayenne, and cold water until the salt begins to dissolve. This slurry distributes seasonings more evenly than sprinkling dry spices over meat. Your grandmother may not have known the science, but she knew the result.

   The cold water serves two purposes: it dissolves the salt for even distribution and adds moisture that keeps the patties juicy during cooking.
2. 2

   Mix the sausage

   Place the ground pork in a large bowl. Pour the seasoning mixture over it. Using your hands, work the seasonings into the meat with a folding motion, turning the mass over itself repeatedly. Mix until the spices are evenly distributed and the meat looks uniform in color, about two minutes. The mixture will feel slightly tacky. This is correct.

   Cold hands make better sausage. Rinse your hands in ice water before mixing to prevent the fat from melting from your body heat.
3. 3

   Test your seasoning

   Pinch off a small piece of the mixture, about the size of a quarter. Flatten it and cook in a small skillet over medium heat until cooked through, about a minute per side. Taste. Adjust the salt, pepper, or sage in the remaining mixture if needed. This is the most important step. Never trust a recipe more than you trust your own tongue.

4. 4

   Shape the patties

   Divide the mixture into twelve equal portions, about two and a half ounces each. Roll each portion into a ball, then flatten between your palms into patties about three inches across and half an inch thick. Make a slight depression in the center with your thumb. This prevents the patties from puffing into domes as they cook.

   For uniform patties, use a kitchen scale. Consistency in size means consistency in cooking time.
5. 5

   Rest the sausage

   Arrange the patties in a single layer on a parchment-lined sheet pan. Refrigerate uncovered for at least thirty minutes, or up to overnight. This rest allows the salt to penetrate the meat, the flavors to marry, and the surface to dry slightly. A dry surface browns better. Patience here pays dividends at the stove.

6. 6

   Cook to golden perfection

   Heat a large cast iron skillet or heavy-bottomed pan over medium heat. Add just enough oil to coat the bottom. When the oil shimmers and a tiny piece of sausage sizzles on contact, add patties in a single layer without crowding. You should hear a steady, assertive sizzle. Cook undisturbed for four to five minutes until the bottom develops a deep golden-brown crust.

7. 7

   Flip and finish

   Turn the patties with a spatula. The cooked side should be richly caramelized, not merely pale. Cook another three to four minutes until the second side matches and the center is cooked through. The internal temperature should reach 160°F. Transfer to a paper towel-lined plate and let rest for two minutes before serving.

8. 8

   Serve immediately

   Arrange the patties on a warm platter. These are best eaten straight from the pan, alongside eggs cooked however you like them, buttered toast, and strong coffee. The aroma alone will bring everyone to the table without being called.

Chef Tips

• •Ask your butcher for coarsely ground pork shoulder with the fat intact. The ideal ratio is about 70% lean to 30% fat. Lean pork makes dry, crumbly sausage that tastes of regret.
• •Rubbed sage, not ground sage. The rubbed variety has a softer, more nuanced flavor. Ground sage can taste medicinal if you use too much.
• •If you want links instead of patties, slide the mixture into natural hog casings using a sausage stuffer attachment on your stand mixer. Twist into four-inch links and cook the same way.
• •The rendered fat left in the pan is liquid gold. Save it for frying your eggs or starting hash browns. A proper breakfast builds on itself.

Advance Preparation

• •Shaped patties can be refrigerated on a parchment-lined sheet pan, covered, for up to two days before cooking. The flavor improves as the seasonings meld.
• •For longer storage, freeze patties in a single layer until solid, then transfer to a freezer bag with parchment between layers. They keep for three months. Cook directly from frozen, adding two to three minutes per side.
• •The seasoned mixture, before shaping, can be refrigerated for up to three days. This makes weekday breakfasts effortless: shape a few patties while your coffee brews.

Frequently Asked Questions

Nutrition Information

1 serving (about 57g, 3 patties)