Homemade breakfast sausage patties are easier to make than you might imagine. What prompted me to make my own is that store-bought versions typically have a very high sodium content, more than I want to consume. Plus, homemade is generally much tastier!
On the weekends I enjoy a fried egg for breakfast and these homemade breakfast patties are a perfect accompaniment.
I made the sausage patties a few times but found they were just a tad dry so I incorporated a bit of panko and milk mixture and that did the trick. The patties were now tender and flavorful.
Use fresh sage and thyme for the best tasting sausage patties.
This recipe is super easy to make. You can even make the patties the day before you want to cook and serve them. And they freeze well when vacuum sealed for later use.
The patties taste delicious with fresh herbs and a hint of spice from the red pepper flakes. They have that distinctive taste of fennel which is an essential ingredient in breakfast sausage.
Homemade Breakfast Sausage
8-10
pattiesAdapted from Bon Appetit magazine
Ingredients
2 tablespoons fine panko
2 tablespoons milk
1 tablespoon finely chopped sage
2 1/2 teaspoons finely chopped thyme
2 teaspoons light brown sugar
1 1/4 teaspoons Diamond Crystal kosher salt (3/4 teaspoon Morton kosher salt or 1/2 teaspoon fine sea salt)
1 1/2 teaspoons crushed fennel seeds
1/2 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1 pound ground pork
1 – 2 teaspoons vegetable oil
Directions
- Stir together the panko and milk in a small bowl. Set aside.
- Meanwhile, combine sage, thyme, brown sugar, salt, crushed fennel seeds, red pepper flakes, black pepper, garlic powder and smoked paprika in a medium bowl. Add pork and panko mixture to bowl and work in spice mixture with your hands until well distributed.
- Divide pork mixture into 10 portions (8 for larger patties) and flatten into 1/3-inch to 1/2-inch patties.
- Heat a large skillet with 1 teaspoon of oil over medium-high heat. Add patties and cook until nicely browned on one side, about 2 minutes (adjust heat as needed). Flip and cook on the other side until cooked through and browned (registering 160 degrees). Transfer sausage patties to a plate and serve.
Notes
- Patties can be formed a day ahead. Stack in an airtight container between sheets of wax paper or parchment paper and refrigerate until ready to use.
- A splatter screen comes in handy when frying the patties.