Savory Breakfast Pork Sausage Patties
These Savory Breakfast Pork Sausage Patties are the perfect start to your day! Infused with a delightful blend of dried sage, black pepper, and a touch of sweetness from brown sugar, these homemade sausage patties are not only a fantastic way to awaken your taste buds but also elevate any breakfast spread. Plan ahead as the pork mixture needs to marinate in the refrigerator for 24 to 48 hours to allow the flavors to meld beautifully. Whether you enjoy them on a flaky biscuit, in a breakfast sandwich, or simply on their own, these patties promise to be a flavorful hit with family and friends. Plus, the versatility of spice allows you to customize the heat level to your liking. Enjoy the aroma of freshly cooked sausage filling your home and savor each bite of this hearty breakfast delight!
18-25
Servings
N/A
Calories
8
Ingredients
Ingredients
Dried sage
2 teaspoons (None)
Salt
2 teaspoons (None)
Black pepper
1 teaspoon (Ground)
Dried marjoram
1/4 teaspoon (None)
Light brown sugar
1 tablespoon (Packed)
Dried red pepper flakes
1/8 teaspoon (Or to taste)
Clove
1 pinch (Ground)
Ground pork
2 lbs (None)
Instructions
1
In a small bowl, combine the dried sage, salt, black pepper, dried marjoram, light brown sugar, dried red pepper flakes, and clove, mixing thoroughly to create the spice blend.
2
In a large mixing bowl, place the ground pork and gradually incorporate the spice blend, using your hands to thoroughly mix the ingredients until the pork is evenly seasoned.
3
Cover the bowl with plastic wrap or a lid and refrigerate the mixture for 24 to 48 hours to allow the flavors to develop fully.
4
Once marinated, lay two pieces of greased wax paper on a flat surface. Scoop the pork mixture onto the paper and use a rolling pin to gently roll it out into an even layer about 1/2 inch thick, adjusting the thickness to your preference.
5
Carefully peel off the top layer of wax paper and use a 3-inch biscuit cutter to cut out sausage rounds from the pork mixture.
6
Transfer the cut rounds onto a baking sheet lined with parchment paper and place them in the freezer until fully frozen. Once frozen, you can store them in airtight containers or freezer bags for future use.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Breakfast Pork Sausage Patties?
These are homemade breakfast sausage rounds made with ground pork and a custom blend of herbs and spices including sage, marjoram, and a hint of clove.
What seasonings are used in this pork sausage recipe?
The seasoning blend consists of dried sage, salt, black pepper, dried marjoram, light brown sugar, dried red pepper flakes, and a pinch of ground clove.
How long should I marinate the sausage mixture?
For the best flavor development, the pork mixture should be refrigerated for 24 to 48 hours before shaping and cooking.
Why do I need to refrigerate the meat for up to 48 hours?
Refrigeration allows the dried herbs and spices to fully hydrate and meld with the pork, resulting in a more uniform and deep flavor profile.
Can I use a different type of ground meat?
Yes, while ground pork is traditional, you can use ground turkey or chicken, though the fat content and texture will vary.
How thick should I roll out the sausage meat?
The recipe recommends rolling the mixture out to an even layer about 1/2 inch thick.
What size biscuit cutter should I use?
A 3-inch biscuit cutter is recommended to create standard breakfast-sized sausage rounds.
How do I prevent the meat from sticking while rolling it out?
Place the pork mixture between two pieces of greased wax paper before using a rolling pin.
Can I freeze these sausage patties?
Yes, you should freeze the cut rounds on a baking sheet until solid, then transfer them to airtight containers or freezer bags.
How many patties does this recipe make?
Depending on the exact thickness and the size of your cutter, this recipe yields approximately 18 to 25 patties.
Can I adjust the spiciness of the sausage?
Yes, you can increase or decrease the amount of dried red pepper flakes to reach your desired heat level.
Is there a substitute for light brown sugar?
You can use dark brown sugar for a deeper molasses flavor, or a sugar-free sweetener if you are watching your sugar intake.
What is the purpose of adding clove to the recipe?
A pinch of ground clove provides a subtle warmth and aromatic complexity that complements the savory sage and marjoram.
Do I have to use a biscuit cutter?
No, if you do not have a cutter, you can hand-shape the meat into small balls and flatten them into patties.
How should I cook these patties?
While the recipe focuses on preparation, these are typically pan-fried over medium heat until browned and cooked through to an internal temperature of 160°F.
Can I use fresh herbs instead of dried?
You can, but remember that dried herbs are more concentrated; generally, you would use three times the amount of fresh herbs.
Are these sausage patties gluten-free?
Yes, this recipe contains only pork, sugar, and spices, making it naturally gluten-free.
What should I serve with these pork patties?
They are perfect on flaky biscuits, in breakfast sandwiches, or served alongside eggs, pancakes, or hash browns.
How long do the patties stay fresh in the freezer?
When stored in an airtight container or freezer bag, they will maintain best quality for about 2 to 3 months.
Can I skip the marination time if I am in a hurry?
You can, but the flavor will be significantly milder as the spices won't have had time to fully infuse the meat.
Is there a substitute for dried marjoram?
Dried oregano or thyme can be used as a substitute, though they have slightly different flavor profiles.
What tools do I need for this recipe?
You will need a small bowl for spices, a large mixing bowl, a rolling pin, wax paper, a 3-inch cutter, and a baking sheet.
How do I ensure the spices are evenly distributed?
It is best to mix the spices in a separate small bowl first, then gradually incorporate them into the pork using your hands.
Are these patties better than store-bought?
Many prefer homemade patties because you can control the quality of the meat and the intensity of the seasonings without added preservatives.
Can I bake these in the oven?
Yes, you can bake the patties at 400°F (200°C) for about 15-20 minutes or until they reach 160°F internal temperature.
Why is the wax paper greased?
Greasing the wax paper ensures that the raw pork mixture releases easily after being rolled out.
Can I make these patties smaller for sliders?
Yes, simply use a smaller cutter or portion the meat into smaller amounts for breakfast sliders.
Does the fat content of the pork matter?
A bit of fat in the ground pork is desirable for breakfast sausage to ensure the patties remain juicy during cooking.
Can I use kosher salt instead of table salt?
Yes, but keep in mind that kosher salt has larger crystals; you may need to increase the volume slightly if substituting by teaspoon.
What makes this recipe 'savory'?
The combination of sage, marjoram, and black pepper provides a classic savory profile that is balanced by a hint of sugar.