Homemade Breakfast Sausage Patties
I recently dug through my upstairs freezer and AGAIN, ran across a one pound package of extra lean frozen ground pork.
So, I finally decided to do something with it.
There were several choices but I settled on these easy homemade breakfast sausage patties. The sausage meat was so lean that for the 2nd batch in the cast iron frying pan, I snuck in a teaspoon or so of vegetable oil which helped the patties brown much more quickly. And then, so as not to be wasteful, I turned the fried bits on the bottom of the frying pan into gravy with a bit of bacon fat to make up to 1 tbsp for 1 tbsp of flour and 1 cup of milk.
Homemade Breakfast Sausage Patties - makes 20-22 1/4 inch thick, 3 1/4 inch patties
1 kg (2.2 lb) minced or ground lean pork
1 1/2 tsp dried sage
3/4 tsp dried thyme
3 tsp light brown sugar
2 tsp kosher salt
1 1/2 tsp pepper
1/8-1/4 tsp crushed red pepper flakes (use more if you like it hot)
1/4 tsp cayenne pepper
1/2 tsp freshly ground nutmeg (pre-ground would be just fine)
1/4 tsp dried marjoram
pinch of ground cloves
Combine all the the ingredients except for the ground pork in a small bowl and mix well.
Place the pork in a large bowl and sprinkle all the spices over the top. Mix well with a wooden spoon or your hands.
Form into patties and fry in a skillet on medium heat for 4-5 minutes per side or form into 2 one lb logs, wrap them up in food wrap and place in the freezer until needed.
NOTE: I rolled the sausage mixture 1/4 inch thick between 2 sheets of parchment paper and cut out the patties using a cookie cutter tuna can with the top and bottom removed. You can freeze these patties in a single layer and then bag them until needed, or fry them immediately.
Unlike my previous attempts at sausage or pan/country gravy, this batch turned out much darker. I wonder if it was due to the sugar used in the sausage mixture.
So, I finally decided to do something with it.
There were several choices but I settled on these easy homemade breakfast sausage patties. The sausage meat was so lean that for the 2nd batch in the cast iron frying pan, I snuck in a teaspoon or so of vegetable oil which helped the patties brown much more quickly. And then, so as not to be wasteful, I turned the fried bits on the bottom of the frying pan into gravy with a bit of bacon fat to make up to 1 tbsp for 1 tbsp of flour and 1 cup of milk.
Homemade Breakfast Sausage Patties - makes 20-22 1/4 inch thick, 3 1/4 inch patties
1 kg (2.2 lb) minced or ground lean pork
1 1/2 tsp dried sage
3/4 tsp dried thyme
3 tsp light brown sugar
2 tsp kosher salt
1 1/2 tsp pepper
1/8-1/4 tsp crushed red pepper flakes (use more if you like it hot)
1/4 tsp cayenne pepper
1/2 tsp freshly ground nutmeg (pre-ground would be just fine)
1/4 tsp dried marjoram
pinch of ground cloves
Combine all the the ingredients except for the ground pork in a small bowl and mix well.
Place the pork in a large bowl and sprinkle all the spices over the top. Mix well with a wooden spoon or your hands.
Form into patties and fry in a skillet on medium heat for 4-5 minutes per side or form into 2 one lb logs, wrap them up in food wrap and place in the freezer until needed.
NOTE: I rolled the sausage mixture 1/4 inch thick between 2 sheets of parchment paper and cut out the patties using a cookie cutter tuna can with the top and bottom removed. You can freeze these patties in a single layer and then bag them until needed, or fry them immediately.
Unlike my previous attempts at sausage or pan/country gravy, this batch turned out much darker. I wonder if it was due to the sugar used in the sausage mixture.