Picture this: a Sunday morning, the aroma of sizzling pork filling the air, waking your senses before the first bite even touches your lips. That’s the magic of homemade pork sausage patties. For years, sausage has been synonymous with convenience, something grabbed off a grocery store shelf with no second thought. But the first time you make your own, the difference is like night and day. The flavor? It bursts with herbs, spices, and the juiciest pork you can imagine. No more rubbery, processed sausages; instead, you have an irresistible breakfast staple that will have your friends and family begging for more.
I still remember the first time I tasted a truly delicious homemade sausage patty. A family friend, who was once a professional chef, prepared them during a weekend brunch, and my taste buds were never the same. The mix of freshly ground pork, garlic, fennel, and a kick of cayenne created a symphony of flavors that danced in my mouth. It wasn’t just breakfast anymore—it was an experience, one I had to recreate again and again.
Now, after years of tweaking and perfecting, I present to you a sausage recipe that’s not only flavorful but also simple enough to make at home with just a few fresh ingredients. You’ll soon find out that making your own sausage patties is not only healthier and tastier, but it’s also incredibly rewarding. Trust me—your mornings will never be the same again.
Introduction
Making sausage from scratch might seem intimidating at first, but once you realize how easy and rewarding it is, you’ll wonder why you ever settled for store-bought. With the right balance of seasoning and fresh ingredients, you’ll be amazed by the burst of flavor that comes from each bite. Plus, you control everything: the quality of the meat, the level of spice, and even the size of each patty. It’s a simple way to elevate any breakfast, brunch, or even dinner.
The beauty of these pork sausage patties lies in their versatility. Whether you’re using them to complete a classic breakfast platter, adding them to a sandwich, or even crumbling them into pasta, they’ll deliver that rich, savory goodness every single time. This recipe doesn’t just give you sausage—it gives you the freedom to customize and make it your own. Add more garlic for that extra zing or toss in some herbs like thyme or sage to really bring out the flavor.
And the best part? You can make a big batch, freeze the extras, and always have a ready supply of homemade sausages on hand. With a little prep, you’ll be saving time, money, and—most importantly—you’ll always know exactly what’s in your food. No mystery fillers, just pure pork and seasoning perfection. Let’s dive into this delicious journey.
Yield and Total Time
Yield: 12 patties
Total Time: 40 minutes (Prep: 15 minutes, Cook: 25 minutes)
Ingredients
- 1 pound (450g) ground pork
- 1 tablespoon fresh garlic, minced
- 1 tablespoon fennel seeds
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper (optional, for heat)
- 2 teaspoons dried thyme
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 1/4 cup cold water
- 1 tablespoon olive oil (for cooking)
Directions
- Prepare the pork mixture: In a large mixing bowl, combine the ground pork, garlic, fennel seeds, smoked paprika, cayenne pepper, thyme, black pepper, salt, and brown sugar. Mix thoroughly to evenly distribute the spices and herbs. Add the cold water to the mixture, which helps to keep the patties juicy and ensures even seasoning.
- Shape the patties: Divide the pork mixture into 12 equal portions. Roll each portion into a ball, then flatten into patties about 1/2 inch thick. Place the patties on a baking sheet lined with parchment paper.
- Chill the patties: For the best texture, refrigerate the patties for about 15 minutes before cooking. This allows the flavors to meld and the patties to firm up.
- Cook the patties: Heat the olive oil in a large skillet over medium heat. Add the patties in batches, being careful not to overcrowd the pan. Cook each side for about 4-5 minutes, or until golden brown and cooked through (internal temperature should reach 160°F/71°C).
- Serve: Once done, transfer the patties to a plate lined with paper towels to absorb any excess oil. Serve hot with your favorite breakfast sides, on a sandwich, or crumble them into a savory dish.
Tips for the Recipe
- Chilling is key: Chilling the patties before cooking helps them hold their shape and enhances the texture.
- Use fresh herbs: For an even more aromatic flavor, try adding fresh thyme or sage instead of dried.
- Adjust the heat: If you prefer less spice, reduce or omit the cayenne pepper.
- Choose quality pork: Opt for ground pork with a higher fat content (around 20%) for juicier patties.
- Add breadcrumbs: If your mixture feels too wet, a tablespoon of breadcrumbs can help bind the patties.
- Double the recipe for meal prep: These patties freeze well, so make extra and freeze for later.
- Pan fry, don’t grill: These patties are best pan-fried, as grilling can dry them out.
- Try different spices: Experiment with flavors by adding a touch of cumin, coriander, or even cinnamon for a Middle Eastern twist.
- Test a small patty first: Cook a small piece of the mixture to taste for seasoning adjustments before shaping all the patties.
- Low and slow: Cooking the patties on medium heat ensures they cook evenly without burning on the outside.
Substitutions
If you’re out of ground pork or simply want to switch things up, don’t worry! There are several ways to make this recipe your own. Ground chicken or turkey can be used in place of pork for a leaner option. Just be aware that leaner meats tend to be drier, so adding a bit of olive oil to the mixture can help keep them moist.
For those who don’t eat pork but still want that sausage flavor, ground beef can be an excellent substitute. The richness of beef pairs well with the same spices, though you might want to dial down the brown sugar for a more savory profile. You can also blend beef with veal for a softer texture.
Vegetarian or vegan? No problem. You can make a similar version by using ground tempeh or a store-bought meat substitute. Season it just like you would the pork, and don’t forget to add a bit of oil or moisture (like vegetable broth) to keep it juicy.
Lastly, if you’re avoiding garlic or any other specific ingredients, feel free to omit or replace them with something that fits your dietary needs or taste preferences. The beauty of homemade sausage is its adaptability!
Conclusion
Homemade pork sausage patties may sound like a weekend-only affair, but they’re so simple that you can whip them up any day of the week. There’s something deeply satisfying about crafting your own sausages, knowing exactly what’s in them, and tailoring them to your personal taste. From the first bite, you’ll appreciate the richness and depth of flavors that only come from fresh, high-quality ingredients.
Once you experience the juicy, savory goodness of these patties, there’s no going back to store-bought. Whether you’re serving them up for breakfast, brunch, or dinner, they’re bound to impress. Plus, with the flexibility of this recipe, you can always experiment with different flavors, meats, or herbs to keep things exciting.
So, the next time you’re craving sausages, skip the store and head straight to your kitchen. With this foolproof recipe, you’re not just making sausage—you’re making memories. Don’t be surprised when your family starts requesting these on the regular. Enjoy!
Image by: recipetineats