Pork Sausage Patty Recipe

Combine spices and pork

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

Add liquid and mix

Pour the 2 tablespoons of cold water over the pork. Using clean hands or a spatula, gently fold and press the mixture together until the seasonings are evenly distributed. Avoid overworking — mix just until uniform (about 20–30 seconds).

Portion into patties

Divide the seasoned pork into 8 equal portions (about 2 ounces each) for small breakfast patties or 4 portions (about 4 ounces each) for larger patties. Shape each portion into a round patty about 3 to 4 inches across and about 1/2 inch thick. To prevent puffing while cooking, press a shallow dimple in the center of each patty with your thumb.

Preheat pan

Heat a heavy skillet or cast-iron pan over medium heat. Add 1 tablespoon of neutral oil or butter and let it warm until shimmering (but not smoking).

Cook patties

Arrange the patties in the pan without crowding (work in batches if necessary). Cook undisturbed for 3 to 4 minutes until the underside is golden brown and releases easily. Flip and cook the second side for another 3 to 4 minutes, or until an instant-read thermometer inserted into the center reads 160°F (71°C) for ground pork. Adjust heat to medium-low if the exterior browns too quickly.

Finish and rest

If making multiple batches, keep cooked patties on a wire rack set over a baking sheet in a 200°F (95°C) oven to keep warm and avoid steaming. Let the patties rest for 2 minutes before serving so juices redistribute.

Season to taste

Taste one patty and, if desired, sprinkle a tiny pinch (about 1/8 to 1/4 tsp) of kosher salt over each patty to finish. Serve hot.