Sausage Patties Recipe

Mix and rest the meat

Place the ground pork in a large bowl. Sprinkle the fine dry breadcrumbs over the meat and pour the milk on top—this helps keep patties moist. Add salt, black pepper, finely chopped fresh sage, chopped thyme, ground fennel seeds, brown sugar, garlic powder, onion powder, and crushed red pepper flakes. Using clean hands, gently but thoroughly mix until ingredients are evenly distributed; avoid overworking the meat to keep the patties tender. Cover the bowl with plastic wrap and chill in the refrigerator for 15–30 minutes to allow the flavors to meld and the mixture to firm slightly for easier shaping.

Form patties

Divide the chilled sausage mixture into 8 equal portions (about 2 ounces/55 g each) for small breakfast patties or 4 portions for larger patties. Lightly wet your hands to prevent sticking and shape each portion into a round patty about 3 inches (7–8 cm) across and roughly 1/2 inch (1.2 cm) thick. Make a slight dimple in the center of each patty with your thumb—this helps them stay flat and cook evenly without puffing.

Preheat and cook

Heat a large skillet or cast-iron pan over medium heat. Add 1–2 tablespoons of neutral oil or butter and let it shimmer/melt. Add the patties to the skillet without crowding; you may need to cook in batches. Cook the patties for 3–4 minutes on the first side without moving them, until a deep golden-brown crust forms. Flip and cook 3–4 minutes on the second side. Use an instant-read thermometer inserted into the center of a patty to check doneness—pork sausage patties should register 160°F (71°C). If cooking larger patties, increase cook time by 1–2 minutes per side as needed.

Optional glaze and finish

If using maple syrup for a sweet glaze, brush about 1 teaspoon of maple syrup onto each cooked patty during the last 30–60 seconds of cooking and let it caramelize lightly. Remove patties from the pan and transfer to a plate lined with a paper towel to absorb excess fat. Let rest 2–3 minutes before serving to redistribute juices.

Serving suggestions

Serve warm as breakfast sausage with eggs and toast, stack on a biscuit or English muffin with cheese for a sandwich, or crumble and add to pasta, casseroles, or breakfast skillets.