Sausage Patties Recipe

Name: Lincoln Square Pancake House - Irvingtons Sausage Patties Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ground pork (80/20); 0.25 cup fine fresh breadcrumbs; 2 tbs whole milk; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tsp dried sage; 0.5 tsp dried thyme; 0.25 tsp dried rosemary, crushed; 0.5 tsp light brown sugar; 0.25 tsp ground fennel seed; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.125 tsp crushed red pepper flakes; 1 tbs neutral oil (vegetable or canola) for cooking; 1 tbs unsalted butter (optional, for finishing)

Inspired by Lincoln Square Pancake House - Irvington

Time30m

Serves4

Make Sausage Patties Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sausage Patties

1 lb ground pork (80/20)

1/4 cup fine fresh breadcrumbs

2 tbs whole milk

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tsp dried sage

1/2 tsp dried thyme

1/4 tsp dried rosemary, crushed

1/2 tsp light brown sugar

1/4 tsp ground fennel seed

1/4 tsp Watkins garlic powder

1/4 tsp Onion powder

1/8 tsp Crushed red pepper flakes

1 tbs neutral oil (vegetable or canola) for cooking

1 tbs unsalted butter (optional, for finishing)

Method

Sausage Patties

Mix seasoning base

In a small bowl combine kosher salt, black pepper, dried sage, dried thyme, crushed dried rosemary, light brown sugar, ground fennel seed, garlic powder, onion powder and crushed red pepper flakes. Stir until evenly mixed.

Hydrate breadcrumbs

In a separate small bowl whisk the fine breadcrumbs with the whole milk and let sit 3–5 minutes until the breadcrumbs absorb the milk and form a paste-like binder.

Combine meat and seasonings

Place the ground pork in a large bowl. Sprinkle the seasoning mix evenly over the meat. Add the hydrated breadcrumb mixture on top. Using clean hands or a spatula, gently fold the mixture together until just combined — avoid overworking the meat to keep patties tender. Mix until seasoning and binder are evenly distributed, about 20–30 gentle turns.

Form patties

Divide the mixture into 8 equal portions (about 2 oz / 56 g each) for slider-size patties or 4 portions (about 4 oz / 113 g each) for full-size breakfast patties. Lightly oil your hands to prevent sticking and gently shape each portion into a round patty about 3/4 inch thick, pressing a shallow dimple in the center of each patty with your thumb to reduce dome-up during cooking.

Preheat pan

Heat a large heavy skillet or cast-iron pan over medium heat. Add the neutral oil and let it warm until shimmering but not smoking, about 1–2 minutes.

Cook patties

Place patties in a single layer in the hot pan without overcrowding (cook in batches if needed). Cook undisturbed until the bottoms are golden brown, about 3–4 minutes. Flip and cook the second side until nicely browned and the internal temperature reaches 160°F (71°C), about 3–4 more minutes for 1/2-inch to 3/4-inch patties. Reduce heat by a notch if browning too quickly.

Finish and rest

If using butter, add the butter to the pan during the last 30–60 seconds and spoon the melted butter over the patties to glaze. Transfer cooked patties to a plate and let rest 3 minutes — this helps juices redistribute and finishes carryover cooking.

Serve

Serve warm a la carte, on biscuits, in breakfast sandwiches, or alongside eggs and toast. Leftover patties cool to room temperature then refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.