Two Pork Sausage Patties Recipe
Make Two Pork Sausage Patties Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork Sausage Patties
To Serve (optional)
Method
Pork Sausage Patties
- 1
Mix sausage
Place the 8 oz ground pork in a medium bowl. Sprinkle the salt, black pepper, dried sage, dried thyme, ground fennel, brown sugar, garlic powder, onion powder, and red pepper flakes (if using) evenly over the meat.
- 2
Bind and chill
Pour 1 tablespoon cold water and 1 teaspoon neutral oil over the spiced pork. Using your hands or a fork, mix gently but thoroughly until the spices are evenly incorporated and the mixture becomes slightly tacky — about 30 seconds to 1 minute. Avoid overworking. Cover and refrigerate for 15–20 minutes to let the spices hydrate (this helps patties hold shape).
- 3
Form patties
Divide the chilled mixture into two equal portions (approximately 4 oz each). Shape each portion into a round patty about 3-4 inches in diameter and roughly 1/2 inch thick. Make a slight shallow dimple in the center of each patty with your thumb to reduce doming during cooking.
- 4
Cook patties
Heat a heavy skillet or griddle over medium heat until hot, then add a thin film of neutral oil. Place the patties in the pan leaving space between them. Cook undisturbed for 3–4 minutes until a deep golden-brown crust forms on the bottom. Flip and cook another 3–4 minutes, pressing gently once after flipping to ensure even contact. Continue until the internal temperature reaches 160°F (71°C) on an instant-read thermometer and the patties are cooked through, about 6–8 minutes total depending on thickness.
- 5
Rest
Transfer cooked patties to a plate and let rest for 2–3 minutes so juices redistribute.
To Serve (optional)
- 6
- 7
Assemble
Place a sausage patty on each bun or plate, top with cheese slice and hot egg if using. Serve immediately.