When it comes to breakfast sausage, most people are either in the sausage link or sausage patty camp. I’ll be honest, I love them both—I love the snap of a good sausage link and the versatility of a sausage patty.
When it comes to making each at from scratch, however, there’s no question: sausage patties are easier to make at home than sausage links. So let’s make some sausage patties, shall we?
You want to start with quality ground pork. If your grocer doesn’t have ground pork, many will grind boneless pork shoulder for you. If you cannot find ground pork, ground turkey is also a good alternative.
When combining the ground pork and seasonings, I like to use either a hand mixer or a stand mixer with a paddle attachment. Mixing it this way better stretches and weaves the fibers and fat of the ground pork. This helps the patties bind and keep their shape.
To shape the patties, divide the ground pork mixture into equal portions, about 2 ounces in size. Shape the portions into balls and then gently press using the palms of your hands. Don’t press them all the way or they will break and crack. Shape the patties by gently pressing at the center and working from the center out, turning the patties around in your hand as you shape them until they are uniform.
Like any meat patty, sausage patties shrink when cooked and can turn into rounded pucks. To prevent this, you want the patty to be thinner in the middle than it is around the edges. Slightly depress the center of the patty and push a little extra meat towards the edges. This will give you an even patty once it is cooked.
When cooking the patties, do not press the patties into the pan. This will press out the juices and fat and result in dry sausage patties. I know it’s tempting but just leave the patties alone to brown.
Now you are ready to serve your patties! I like to make a double batch and freeze them for an easy breakfast. If you want freeze the patties, place the cooked patties in a single layer on a sheet pan and stick them in the freezer. Then transfer frozen patties to a resealable bag. When breakfast time rolls around, microwave each patty for 2–3 minutes or until heated through.
If you are a fan of breakfast, you are going to love these breakfast sausage patties. They are flavorful, herbaceous, and have just a hint of sweetness. These patties are great on the side with eggs or in a hearty breakfast sandwich.
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