Breakfast sausage patties
A perfect savory breakfast
Skip the morning line-up at a fast food place by making these simple sausage patties at home! They're easy to make in batches and freeze, so grab-and-go breakfast sandwiches are always minutes away. This recipe calls for pork, but it's just as easy to make with turkey, chicken, or beef.
Ingredients
- 1 lb (454 grams) ground pork (or other ground meat)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- pinch salt and pepper
- 1 tablespoon olive oil
Directions
- Mix ground meat and spices in a medium sized bowl.
- Divide meat into 8 equally sized balls. Flatten into patties, around 1/2 inch thick. Gently press your thumb into the top of each patty to leave a dent. This will keep the patties from puffing up as they cook.
- Heat oil over medium-high heat in a large skillet. Fry patties for about 2 minutes on each side, until cooked through.
Tips
- Patties will shrink as they cook (especially if you're using fattier meat), so it's a good idea to shape them a little wider than you'd like the finished product to be
Variations
- The seasonings can be adjusted to your taste; you can try these patties with sage, rosemary, onion powder, or mustard, for example. If there's a particular brand of sausage patties you like, you can also check the ingredient list to find out what seasonings they use, and try recreating them at home!
- Any ground meat can be used for this recipe. If you're using leaner meat, like chicken or turkey, you may need to add a little more oil to the pan.
- Sausage patties are perfect on breakfast sandwiches, or served with eggs or toast.
Storage
- Leftovers should keep in an airtight container in your fridge for 3-4 days
- To freeze patties, cool completely and then freeze on a baking sheet. Frozen patties can be stacked on top of each other in a freezer bag or airtight container, and kept for up to 3 months.
Recipe adapted from the Wall Street Journal