Pork Sausage Patty Recipe

Chill and prep

Place a mixing bowl and the ground pork in the refrigerator for 15–20 minutes before starting; cold meat binds better and keeps fat from smearing.

In a small bowl, combine breadcrumbs and cold water; stir and let sit 2 minutes so breadcrumbs hydrate. This keeps patties moist.

Add the salt, pepper, sage, thyme, paprika, nutmeg, fennel, sugar, grated onion and garlic, and red pepper flakes (if using) to the hydrated breadcrumbs. Stir to form a spice paste.

Place the chilled ground pork in the chilled mixing bowl. Add the spice paste to the pork. Using clean hands, fold and mix gently but thoroughly until spices are evenly distributed and mixture feels slightly tacky, about 1–2 minutes. Avoid overworking.

Weigh or portion the mixture into 8 equal pieces (about 2 oz / 56 g each) for slider-size patties or 4 pieces (about 4 oz / 113 g each) for standard breakfast patties. Roll each portion into a ball, then flatten into a round patty about 1/2 inch thick; make a slight depression in the center with your thumb so they cook flat.

Heat a large skillet or griddle over medium heat until hot, then add 1 tbsp neutral oil or a mix of oil and butter. Swirl to coat.

Place patties in the pan without crowding (work in batches if necessary). Cook undisturbed for 3–4 minutes until a deep golden-brown crust forms on the bottom.

Flip the patties and reduce heat to medium-low. Cook another 3–4 minutes, pressing gently once to ensure even contact. Internal temperature should reach 160°F (71°C). If patties brown too quickly, lower the heat and cover loosely for a minute to finish cooking.

Transfer cooked patties to a plate lined with paper towels to drain briefly and rest for 2 minutes before serving. Repeat with remaining patties, adding a little more oil if the pan becomes dry.

Serve warm on toasted English muffins, biscuits, in breakfast sandwiches, or as a side with eggs and potatoes.

To store: cool completely, then refrigerate in an airtight container for up to 4 days, or freeze cooked patties on a baking sheet until firm and transfer to a freezer bag for up to 3 months. Reheat from frozen in a skillet over medium-low with a splash of water and a cover for 4–6 minutes, or in a 350°F (175°C) oven for 8–10 minutes.