Breakfast Sausage Patties

Prep Time:

~15 Minutes

Cook Time:

6-10 Minutes

Serves:

~15 Patties

Level:

Level 2

About the Recipe

If you are interested in making your own sausages, this is a good beginning. Instead of using sausage casings, you can simply make patties. These are awesome patties, bursting with wonderful flavor and leaner than traditional breakfast sausages.

Ingredients

535 grams (1.1 lbs.) of lean ground pork
250 grams (½ lb.) of smoky bacon
1 clove of garlic
1 tablespoon of BBQ sauce
1 tablespoon of maple syrup
1 tablespoon of teriyaki sauce
1 tablespoon of ground sage

1 teaspoon of Mike's Season All

½ teaspoon of BBQ seasoning
½ teaspoon of dried oregano
½ teaspoon of dried thyme
¼ teaspoon of dry mustard
¼ teaspoon of fresh ground nutmeg
¼ teaspoon of ground black pepper
¼ teaspoon of salt
1 white bread crust

Preparation

An assortment of spices along with raw bacon and ground pork. — What You Will Need - At a Glance

Bacon Preparation

Put the ground pork in a medium sized mixing bowl, which you will use to catch the output of the meat grinder.
Run the bacon and garlic through a meat grinder, using the finest wheel.

A bud of garlic and half a pound of bacon ready to go into a meat grinder. — Running The Bacon & Garlic Through the Meat Grinder

Start by putting the garlic in the grinder then put the bacon through.
- Make sure to use a plunger, or you may inadvertently add your fingers to the recipe. 😁

Once you have passed all the bacon trough, let the grinder run for 20-30 seconds to allow the last bits of bacon to run through.
- Use a butter knife to cut the ground bacon off the grinder wheel.

Butter knife cutting ground bacon away from the meat grinder's grinder wheel. — Cut the ground bacon off the grinder wheel

Run a white bread crust through the grinder to coax out the last bits of bacon.
Once you see the bread coming through, you can stop the grinder and clean off the grinder wheel one final time.

Making the Sausage Mix

Add all the seasonings and sauces then mix well.
- Make sure to really work the mix so that all the ingredients are well distributed.
- You can use the mix immediately. However, if you refrigerate it for 8-12 hours, the flavors will be more pronounced.

Making the Sausage Patties

Divide the meat into 15 portions, approximately 60 grams each
- The most accurate way on doing this is using a food scale. However, if you do not have a food scale, just do it by eye.

60 grams of sausage mix in a plate on a scale. — Use a food scale or estimate

Form each portion into a meatball and lay them on wax paper, spacing them about 10 cm (4 inches) apart.

Lay wax paper over the meatballs.
Flatten each meatball into a patty, using a plate.

Remove the top wax paper and adjust the shape of each patty to make them as round and uniform as you can.

Cooking the Sausage Patties

Frying Method

Preheat a non-stick frying pan over medium heat.
Fry the patties for about 3 minutes on each side, or until they are well browned.

Oven Method (Roasting)

Preheat the oven to 350˚ F (176˚ C).
Place all the patties on a large cookie sheet that is lined with parchment paper and roast uncovered for approximately 30 minutes, until beautifully browned.

Remove the patties from the oven and set them on a separate tray that is lined with paper towel, to sop up the extra fat.

Serve.