Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Homemade Pork Sausage Patties Recipe
These sausage patties are your favorite pork sausage in patty kind. It’s really easy – simply pork mince (floor pork) combined with a easy spice mix! Serve for dinner with garlic rice or roast potatoes with steamed greens. Then get pleasure from for breakfast with eggs!
That is only a nice, fast means to make use of pork mince to make one thing actually tasty that’s slightly bit totally different to the standard. (That’s floor pork, to Individuals studying this!)
Basically, it’s the flavour of your favorite traditional pork sausages, cooked up in patty kind. Some may establish with these as breakfast sausage patties. It’s much like the sausage patties I exploit in my do-it-yourself Sausage and Egg Not-McMuffins. However the spice mix is slightly bolder, as a result of these are meant for consuming plain moderately than in breakfast burger kind which will get an additional serving to hand from cheese and egg.
They’re very, very tasty. And I significantly love that there’s no chopping concerned, not even mincing garlic. Simply crack open your spice jars!
Right here’s what you want to make these pork sausage patties. Pork is the most effective meat to make use of as a result of it’s the softest and juiciest. Nonetheless, the spice mix goes effectively with chicken and turkey too.
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Sage powder – That is the key ingredient! It’s bought an earthy, herbaceous flavour and infrequently do you see it used within the portions we’re utilizing in at present’s recipe: 1 complete teaspoon for 500g/1lb of pork. It’s the spice that separates this mix from another generic spice combine, and makes it distinctly “pork sausage” flavoured!
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Different spices – Nothing uncommon right here, simply all my regular suspects. Thyme, garlic and onion powder, black pepper (an assertive quantity!), salt and a contact of sugar.
No breadcrumbs, no egg. In the present day’s patties are 100% meat, as all sausages must be. Boo to fillers! 🙂
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Combine the pork and spices collectively effectively. Use your palms, there’s simply no higher means to make sure all of the spices combine by means of correctly! Utilizing your palms additionally binds the meat collectively higher which ensures your patties don’t collapse when cooking.
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Kind patties – Make 8 patties, urgent collectively firmly. Make them about 1cm / 0.4″ thick. That is the perfect thickness in order that they cook dinner by means of comparatively rapidly and evenly whereas the floor goes a stunning golden brown.
Too thick = overcooked outer band and danger of overly brown floor. Too skinny = cooks by means of too rapidly earlier than you get color on the floor.
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DENT to stop doming! Make a shallow dent in the course of the pattie (only one aspect) utilizing the again your 2 fingers. This anticipates the doming that occurs once you cook dinner patties, so these patties come out flat as an alternative and makes it simpler to brown the floor simply.
Don’t even take into consideration urgent the patties flat – you’ll squeeze all of the tasty meat juices out!
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Cook dinner patties on medium excessive for two minutes on all sides till deep golden. Drain on paper towels then serve!
Serve for dinner with a starch, greens and a squirt of ketchup! There’s completely no must get fancy with the sauce. 🙂
Listed here are some mixture strategies:
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With garlic rice or roast potatoes, and steamed greens drizzled with dressing (I used French Dressing within the images at present however when you’re in a rush, use my On a regular basis Dressing)
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With potato and gravy
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In burger kind. Jam 2 patties between bread or in lengthy rolls with lettuce, cheese, onion, pickles and – yup, you guessed it, a squirt of ketchup!
And as for breakfast:
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With a fried or scrambled eggs and toast
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Breakfast burgers! Egg, bacon, pan fried tomato slices or mushrooms and cheese, piled on a smooth roll. Sure sure sure!
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Selfmade Sausage and Egg McMuffin – See separate recipe right here.
I’m certain I’m lacking some apparent, wonderful methods to serve do-it-yourself sausage patties. Share your strategies under! – Johnsat x
Ingredients
- 500g/ 1 lb pork mince (ground pork) (sub chicken, turkey)
- 1 tsp dried ground sage (secret ingredient! Note 1)
- 1/2 tsp dried thyme , crushed with fingers (Note 2)
- 1 tsp onion powder (sub more garlic powder)
- 1/2 tsp garlic powder (sub more onion powder)
- 1 tsp black pepper
- 3/4 tsp cooking / kosher salt (or 1/2 tsp table salt)
- 1/2 tsp sugar (optional)
- 2 tbsp olive oil
- Ketchup for serving
Instructions
- 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)
Notes
1. Dried sage is the secret spice that makes this so good! Don’t have it? Substitute with 1/2 tsp paprika + 1/4 tsp cumin + 1/4 tsp extra garlic powder. Different flavour but still very tasty, makes up for missing sage.
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.
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