Our niece first turned us on to making these sausage breakfast patties from scratch because, like us, she found the store-bought ones far too salty to enjoy. As it turned out, the timing was perfect as we’d been thinking about making our sausages after learning how my brother down in Australia makes his own. But we don’t have a sausage casing stuffing machine nor a meat grinder, so this was the perfect solution to bypass these machines and make some flavourful, properly seasoned sausage.
You can make your own ground pork using a food processor, but it’s easy to buy some at your local butcher or supermarket, which is what we did. That saves a lot of time in the kitchen and means less clean-up time as well. We used lean ground pork to make it healthier, but naturally, you can use a higher fat content if you prefer.
And best of all, you can add your favourite herbs (ours are often from our garden and dried at home), or zest them up with some chilli powder or seeds if you want more kick to them—but If you do that, you may want to forgo the maple syrup in the recipe unless you like them both spicy and sweet.
Simple Sausage Breakfast Patties Recipe
Ingredients
1 pound ground pork (minced pork) - extra-lean
½ cup breadcrumbs - Italian Seasoned
1 clove garlic - finely minced
2 tablespoons maple syrup
1 tablespoon soy sauce
¼ teaspoon onion powder
¼ teaspoon sage
¼ teaspoon thyme
¼ teaspoon Herbes de Provence (usually Marjoram, thyme, rosemary, oregano and sometimes lavender)
â…› teaspoon marjoram
1 pinch ground black pepper
Instructions
- In a medium bowl, combine pork, bread crumbs, maple syrup, soy sauce, pepper and herbs until all the ingredients are thoroughly combined.
- Thoroughly mix together ingredients.
- Taste test the flavour by frying up a small spoonful of the mixture and adjusting seasonings accordingly if needed.
- Using a standard-size ice cream scoop to measure with, make individual patties forming in the palm of your hand and flatten them to about 3/8-inch thick and roughly 3 1/2-inch in diameter. We use a hamburger-forming press to make this task easier and for more consistent sizing. You can also use your hands and make balls about the size of a golf ball if you don’t have an ice cream scoop.
- Place the patties on a baking tray lined with parchment paper and freeze if preparing them for later use. Once frozen, you can store them in freezer bags or vacuüm seal them.
- We usually fry them up on the stovetop in a non-stick fry pan. Alternatively, if you’re making them all at once, you can pre-heat your oven to 425 degrees Fahrenheit, place the baking sheet in the centre of the oven and cook for 8 to 10 minutes until done.
