These sausage patties are your favourite pork sausage in patty form. It’s so easy – just pork mince (ground pork) mixed with a simple spice blend! Serve for dinner with garlic rice or roast potatoes with steamed greens. Then enjoy for breakfast with eggs!
Homemade sausage patties
This is just a great, quick way to use pork mince to make something really tasty that’s a little bit different to the usual. (That’s ground pork, to Americans reading this!)
Essentially, it’s the flavour of your favourite classic pork sausages, cooked up in patty form. Some might identify with these as breakfast sausage patties. It’s similar to the sausage patties I use in my homemade Sausage and Egg Not-McMuffins. But the spice blend is a little bolder, because these are intended for eating plain rather than in breakfast burger form which gets an extra helping hand from cheese and egg.
They are very, very tasty. And I particularly love that there’s no chopping involved, not even mincing garlic. Just crack open your spice jars!
What you need
Here’s what you need to make these pork sausage patties. Pork is the best meat to use because it’s the softest and juiciest. However, the spice blend goes well with chicken and turkey too.
Pork – The fattier your meat, the juicier your patties will be. Having said that, you will see in the video how ridiculously juicy my patties are, and I made this with ordinary pork mince purchased from the grocery store!
Sage powder – This is the secret ingredient! It’s got an earthy, herbaceous flavour and rarely do you see it used in the quantities we’re using in today’s recipe: 1 whole teaspoon for 500g/1lb of pork. It’s the spice that separates this blend from any other generic spice mix, and makes it distinctly “pork sausage” flavoured!
Other spices – Nothing unusual here, just all my usual suspects. Thyme, garlic and onion powder, black pepper (an assertive amount!), salt and a touch of sugar.
No breadcrumbs, no egg. Today’s patties are 100% meat, as all sausages should be. Boo to fillers! 🙂
How to make homemade pork sausage patties
Surprise! Guess who’s in today’s recipe video. 🙂
Mix the pork and spices together well. Use your hands, there’s just no better way to ensure all the spices mix through properly! Using your hands also binds the meat together better which ensures your patties don’t fall apart when cooking.
Form patties – Make 8 patties, pressing together firmly. Make them about 1cm / 0.4″ thick. This is the ideal thickness so they cook through relatively quickly and evenly while the surface goes a lovely golden brown.
Too thick = overcooked outer band and risk of overly brown surface. Too thin = cooks through too quickly before you get colour on the surface.
DENT to prevent doming! Make a shallow dent in the middle of the pattie (just one side) using the back your 2 fingers. This anticipates the doming that happens when you cook patties, so these patties come out flat instead and makes it easier to brown the surface easily.
Don’t even think about pressing the patties flat – you’ll squeeze all the tasty meat juices out!
Cook patties on medium high for 2 minutes on each side until deep golden. Drain on paper towels then serve!
How I serve sausage patties
Serve for dinner with a starch, greens and a squirt of ketchup! There is absolutely no need to get fancy with the sauce. 🙂
Here are some combination suggestions:
With potato and gravy
In burger form. Jam 2 patties between bread or in long rolls with lettuce, cheese, onion, pickles and – yup, you guessed it, a squirt of ketchup!
And as for breakfast:
With a fried or scrambled eggs and toast
Breakfast burgers! Egg, bacon, pan fried tomato slices or mushrooms and cheese, piled on a soft roll. Yes yes yes!
Homemade Sausage and Egg McMuffin – See separate recipe here.
I’m sure I’m missing some obvious, excellent ways to serve homemade sausage patties. Share your suggestions below! – Nagi x
Watch how to make it
My debut recipe video starring yours truly! Just dabbling….. 🙂
Homemade sausage patties
Prep: 10 minutes
Cook: 10 minutes
Tap or hover to scale
Make patties – Place sausage pattie ingredients in a bowl and mix well with your hands. Divide into 8 and form 1 cm / 0.4″ thick patties. Make a shallow dent in the middle of the surface – this prevents the patties from doming as they cook.
Cook 4 minutes – Heat 1 tablespoon of oil in a large non stick pan over medium high heat. Cook half the patties for 2 minutes on each side until golden. Transfer to a paper towel lined plate. Heat remaining oil and cook remaining patties.
Serve with ketchup! (See recipe card intro for serving ideas)
2. Thyme – Roughly crush it with your fingers so it becomes a little more powdery coaxes more flavour out of it. 🙂
3. Leftovers – Cooked leftovers can be kept for 3 days in the fridge. Uncooked raw patties will keep for as long as the raw pork will, or in the freezer for 3 months (thaw then cook per recipe). Freeze in a single layer on trays then stack in an airtight container. Else, put paper between each one (I can’t be bothered which is why I freeze on trays first!).
Nutrition per pattie.
Calories: 199cal (10%)Carbohydrates: 1gProtein: 11g (22%)Fat: 17g (26%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 45mg (15%)Sodium: 253mg (11%)Potassium: 188mg (5%)Fiber: 0.1gSugar: 0.3gVitamin A: 8IUVitamin C: 1mg (1%)Calcium: 12mg (1%)Iron: 1mg (6%)
Life of Dozer
Multiple cameos in today’s recipe video!