Pancake Battered Fried Sausage Patties Recipe
Two Pork Sausage Patties dipped in Pancake Batter, Drizzled with Warm Dulce De Leche. Warm Maple Syrup.
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Ingredients
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Sausage Patties
Pancake Batter
Finishing & Serving
Method
Sausage Patties
- 1
Mix and shape
In a bowl, combine ground pork sausage, 1/2 tsp salt, 1/4 tsp pepper, 1 tbsp brown sugar, 1/2 tsp dried sage, and 1/4 tsp garlic powder. Mix gently until just combined; avoid overworking. Divide mixture into 4 equal portions and shape into 2 thicker patties (approximately 2 patties per serving description calls for 2; adjust to make two large patties total). Press each patty to about 3/4-inch thickness and make a slight depression in the center so they cook evenly.
- 2
Pan-fry to cook through
Heat a large skillet over medium heat and add 2 tbsp vegetable oil. When oil is shimmering, add the patties, leaving space between them. Cook 3–4 minutes per side until well browned and cooked through (internal temperature 160°F / 71°C). Transfer cooked patties to a paper-towel-lined plate to rest while you prepare batter. Reserve 1–2 tsp of the pan drippings in the skillet for added flavor in the batter step (optional).
Pancake Batter
- 3
Make batter
Whisk together 1 cup all-purpose flour, 1 tbsp sugar, 2 tsp baking powder, and 1/4 tsp salt in a medium bowl. In a separate bowl whisk 1 cup milk, 1 large egg, 2 tbsp melted butter, and 1/2 tsp vanilla until combined. Pour the wet ingredients into the dry and stir until just combined; small lumps are fine. Let the batter rest 5 minutes to hydrate.
- 4
Dip patties
Heat oil in the skillet again to medium-high (you want oil shallow frying depth — about 1/4 inch — or use a saucepan with 1/2 inch of oil). If you reserved pan drippings, you can use them plus oil to reach this depth. Holding a patty with tongs, dip it into the pancake batter, coating both sides fully and allowing excess to drip off. Repeat for the other patty(s).
- 5
Fry battered patties
Carefully place battered patties into hot oil (do not overcrowd). Fry 2–3 minutes per side, or until the batter is golden brown and set and internal temperature still at least 160°F. Adjust heat to prevent over-browning — medium to medium-high usually works. Transfer fried patties to a wire rack set over a baking sheet or paper towels to drain and keep warm in a 200°F oven if making ahead.
Finishing & Serving
- 6
Warm dulce de leche and syrup
Place 1/2 cup dulce de leche in a small heatproof bowl. Warm gently in the microwave in 15–20 second bursts, stirring between, until pourable but not boiling (about 20–40 seconds depending on microwave). Warm 1/4 cup maple syrup in a separate small pan or microwave until gently warm (do not boil).
- 7
Plate and drizzle
Place two pancake-battered fried sausage patties on each plate. Drizzle each patty with 2–3 tbsp warm dulce de leche, letting it streak over the battered coating. Serve additional warm maple syrup at the side for pouring. If desired, add 1 tbsp unsalted butter on the side and sprinkle 1 tbsp chopped parsley or chives for a subtle herb contrast.
- 8
Serve
Serve immediately while patties are warm and the dulce de leche is pourable. Provide extra napkins — battered exterior will be crisp and sticky from the dulce de leche and syrup.