Sausage Patties Recipe

Mix spices into pork

Place 1 lb ground pork in a medium mixing bowl. Sprinkle the bread crumbs, salt, black pepper, brown sugar, dried sage, dried thyme, garlic powder, onion powder, and crushed red pepper evenly over the meat. Use clean hands or a fork to gently fold the spices into the pork until evenly distributed. Handle the meat as little as possible to avoid a dense texture.

Add water and form

Pour 2 tablespoons cold water over the seasoned pork; the water helps the mixture bind and yields juicier patties. Gently mix until the liquid is incorporated. Divide the mixture into 8 equal portions (about 2 oz each) for breakfast-size patties or 4 portions for larger patties. Roll each portion into a ball, then flatten to form round patties about 3 inches in diameter and about 1/2 inch thick. Make a very slight depression in the center of each patty with your thumb to prevent doming while cooking.

Cook patties

Heat a large skillet or cast-iron pan over medium heat. Add 2 teaspoons neutral oil and swirl to coat. When the oil shimmers, add patties in a single layer without crowding (work in batches if needed). Cook undisturbed for 3–4 minutes until the undersides are well browned. Flip and cook 3–4 minutes more, or until an instant-read thermometer inserted into the center reads 160°F (71°C). If patties are browning too quickly, reduce heat to medium-low and cover loosely for the last minute to ensure cooked through. Total cook time per batch should be 6–8 minutes.

Finish and rest

Transfer cooked patties to a plate lined with paper towels to drain briefly, or to a warm sheet pan and tent with foil if holding for service. Let rest 3 minutes to allow juices to redistribute. Taste one and adjust seasoning next time if necessary (more salt, sugar, or spice). Serve hot as part of a breakfast plate, in an English muffin, or with pancakes.