Homemade Breakfast Sausage Patties
If you're looking to save some money, try these Homemade Breakfast Sausage Patties! So easy to make ahead and freeze...and so tasty too!
- 2 lbs Lean Ground Pork
- 1 tsp. Ground Sage
- 1 tsp. Ground Black Pepper
- 2 tsp. Table Salt
- ½ tsp. Dried Marjoram
- 1 tbsp. Brown Sugar
- ⅛ tsp. Red Pepper Flakes
- 1/16 tsp. Ground Cloves
- 1/4 cup Sourdough or Panko Bread Crumbs optional
Combine all of the ingredients in a medium bowl and mix well.
Heat a large cast iron skillet over medium heat.
Form sausage patties by portioning out the meat using a #20 or 3 Tbsp. Cookie scoop and pressing it into a large biscuit cutter. If you don’t have these, you can just portion the meat out as evenly as you can and press into 2 1/2 inch patties.
Cook the patties for 5 minutes on one side, and 4 on the other, or until the pork is cooked through.
Drain the patties on paper towels, and serve.
Note: The panko bread crumbs in this recipe help hold them together a little better, but if you're avoiding bread for whatever reason, you can absolutely omit them. They may be a little more crumbly, but the recipe will still work!
If you would like to freeze these for future use, place completely cooled patties in a single layer on a parchment lined baking sheet. Place the baking sheet in the freezer and freeze them for several hours. Remove the patties and place them in a large Ziploc freezer bag if you will be using them within the next month. If you want them to last longer, wrap each patty in plastic wrap and then place in a Ziploc bag. Remember to remove all the air from the Ziploc bag before placing in the freezer.
Nutritional Information is calculated using MyFitnessPal and is an estimate only.