Pork Sausage Patties Recipe

Prep spices

In a large mixing bowl, combine the salt, black pepper, brown sugar, dried sage, dried thyme, nutmeg, allspice, onion powder, garlic powder, and crushed red pepper (if using). Mix thoroughly so the spice mix is uniform.

Combine with pork

Add the ground pork to the bowl with the spice mix. Using gloved hands or a sturdy spoon, gently fold the spices into the meat until evenly distributed. Do not overwork; mix just enough to incorporate the seasonings.

Add water

Pour the cold water over the seasoned pork and fold gently for about 30–45 seconds. The water helps distribute moisture and yields a juicier, more cohesive patty. The mixture should be tacky but not mushy.

Form patties

Portion the mixture into roughly 2-ounce pieces for small patties (about catering/sliders) or 4-ounce pieces for full-size patties. For 2-oz patties, the recipe yields about 32 patties from 4 lbs. Roll each portion into a ball, then flatten to a uniform 1/2-inch to 3/4-inch thick disk. Use a ring mold or the bottom of a measuring cup for consistent size if desired. Make a slight thumb indentation in the center of each patty to prevent doming while cooking.

Chill (recommended for holding)

Place formed patties on parchment-lined trays and refrigerate for at least 30 minutes (or up to 24 hours) to let the flavors meld and to firm the patties for easier cooking and transport. If making ahead for catering, you can freeze the trays for several hours, then transfer patties to bags and freeze up to 3 months.

Preheat cooking surface

Heat a large griddle or heavy skillet over medium-high heat until hot. If using an oven for holding/batch finishing, preheat to 200°F (95°C).

Cook patties

Brush the griddle or pan lightly with neutral oil. Place patties on the hot surface with small gaps between them. Cook undisturbed for 3–4 minutes per side for 2-oz patties (4–5 minutes per side for 4-oz) until well browned and an internal temperature of 160°F (71°C) is reached. Flip only once if possible to develop a good crust. If using a grill, use the same timing but monitor closely to avoid flare-ups.

Finish & hold

Transfer cooked patties to sheet pans fitted with wire racks. If holding for service, keep them in the oven at 200°F (95°C) for up to 45–60 minutes. To retain moisture for longer holds, cover loosely with foil and place a shallow pan of hot water in the oven to add humidity.

Reheat from frozen (if prepared ahead)

To reheat previously frozen cooked patties, place on a sheet pan and bake at 350°F (175°C) for 10–15 minutes from thawed or 18–25 minutes from frozen, until heated through to 165°F (74°C). Alternatively, reheat on a covered griddle over medium heat for a few minutes per side.

For sliders: place a warm patty on a bun or roll, add a half-slice of cheese if desired, and serve with maple syrup, mustard, or other condiments on the side. For buffet/catering service, set patties in chafing dishes with a lid over a low heat source to keep them at serving temperature (above 140°F/60°C).

Garnish and service suggestions: provide small squeeze bottles of maple syrup and Dijon or whole-grain mustard, and offer pickles or caramelized onions as optional toppings.