Sausage Patty Recipe

Combine spices with pork

Place the ground pork in a large bowl. Sprinkle salt, black pepper, ground sage, dried thyme, ground nutmeg, brown sugar, garlic powder, onion powder, and crushed red pepper flakes (if using) evenly over the meat.

Mix gently

Using clean hands or a fork, fold the spices into the pork just until evenly distributed. Avoid overworking—the mixture should be combined but still loose. Add the ice water and fold once to help bind and keep the patties tender.

Portion

Divide the mixture into 8 equal portions (about 2 oz / 56 g each for sandwich-sized patties) or 4 portions (about 4 oz / 113 g each for larger breakfast patties), depending on desired size. Roll each portion into a ball.

Form patties

Flatten each ball into a disc about 3 to 4 inches (7–10 cm) across and 1/4 to 1/2 inch (6–12 mm) thick. Press a shallow dimple in the center of each patty with your thumb to help them cook evenly and prevent puffing.

Heat pan

Heat a large nonstick or cast-iron skillet over medium heat. Add the oil or butter and let it warm until shimmering (or the butter foams), about 1 minute.

Cook first side

Add patties to the skillet without overcrowding (work in batches if necessary). Cook undisturbed for 3 to 4 minutes, until the bottom is deeply browned and releases easily from the pan.

Flip and finish

Flip the patties and reduce heat slightly to medium-low. Cook 3 to 4 more minutes, or until the internal temperature reaches 160°F (71°C) for pork and the patties are cooked through. If patties brown too quickly, lower the heat and cover the pan for a minute to finish cooking through.

Drain and rest

Transfer cooked patties to a plate lined with paper towels to drain excess fat. Let rest for 2 minutes to redistribute juices.

Serve warm on biscuits, English muffins, or with eggs and toast. To store: refrigerate cooled patties in an airtight container for up to 4 days, or freeze in a single layer on a sheet for 1 hour then transfer to a freezer bag for up to 3 months. Reheat from frozen in a skillet over low heat with a lid or in a 350°F (175°C) oven until heated through.