1In a large mixing bowl, combine the ground pork with salt, black pepper, garlic powder, onion powder, red pepper flakes (if using), sage, thyme, and maple syrup (if using).
2In a large mixing bowl, combine the ground pork with salt, black pepper, garlic powder, onion powder, red pepper flakes (if using), sage, thyme, and maple syrup (if using).
3In a large mixing bowl, combine the ground pork with salt, black pepper, garlic powder, onion powder, red pepper flakes (if using), sage, thyme, and maple syrup (if using).
4Mix the ingredients together thoroughly, ensuring the seasoning is evenly distributed through the meat.
5Mix the ingredients together thoroughly, ensuring the seasoning is evenly distributed through the meat.
6Mix the ingredients together thoroughly, ensuring the seasoning is evenly distributed through the meat.
7To test the flavor, cook a small portion of the mixture in a skillet and taste it.
8To test the flavor, cook a small portion of the mixture in a skillet and taste it.
9To test the flavor, cook a small portion of the mixture in a skillet and taste it.
10Adjust the seasoning if necessary by adding a pinch more salt, pepper, or spices.
11Adjust the seasoning if necessary by adding a pinch more salt, pepper, or spices.
12Adjust the seasoning if necessary by adding a pinch more salt, pepper, or spices.
13Divide the sausage mixture into 4 equal portions (or more if you want smaller patties).
14Divide the sausage mixture into 4 equal portions (or more if you want smaller patties).
15Divide the sausage mixture into 4 equal portions (or more if you want smaller patties).
16Roll each portion into a ball and then flatten it into a patty shape, aiming for about 1/2 inch thick.
17Roll each portion into a ball and then flatten it into a patty shape, aiming for about 1/2 inch thick.
18Roll each portion into a ball and then flatten it into a patty shape, aiming for about 1/2 inch thick.
19Try to make them as uniform in size as possible for even cooking.
20Try to make them as uniform in size as possible for even cooking.
21Try to make them as uniform in size as possible for even cooking.
22Use your hands or a spatula to flatten each patty gently but evenly.
23Use your hands or a spatula to flatten each patty gently but evenly.
24Use your hands or a spatula to flatten each patty gently but evenly.
25If using for breakfast sandwiches, shape them to fit the size of your English muffin or biscuit.
26If using for breakfast sandwiches, shape them to fit the size of your English muffin or biscuit.
27If using for breakfast sandwiches, shape them to fit the size of your English muffin or biscuit.
28Heat a skillet or frying pan over medium heat and add a tablespoon of vegetable oil.
29Heat a skillet or frying pan over medium heat and add a tablespoon of vegetable oil.
30Heat a skillet or frying pan over medium heat and add a tablespoon of vegetable oil.
31Allow the oil to heat up, but not to the point of smoking.
32Allow the oil to heat up, but not to the point of smoking.
33Allow the oil to heat up, but not to the point of smoking.
34Place the sausage patties in the hot skillet and cook them for about 3-4 minutes per side, or until they are golden brown and cooked through.
35Place the sausage patties in the hot skillet and cook them for about 3-4 minutes per side, or until they are golden brown and cooked through.
36Place the sausage patties in the hot skillet and cook them for about 3-4 minutes per side, or until they are golden brown and cooked through.
37Ensure the internal temperature reaches 160°F (71°C) for fully cooked sausage.
38Ensure the internal temperature reaches 160°F (71°C) for fully cooked sausage.
39Ensure the internal temperature reaches 160°F (71°C) for fully cooked sausage.
40Once cooked, transfer the patties to a plate lined with paper towels to drain any excess oil.
41Once cooked, transfer the patties to a plate lined with paper towels to drain any excess oil.
42Once cooked, transfer the patties to a plate lined with paper towels to drain any excess oil.
43Serve your sausage patties for breakfast sandwiches, paired with scrambled eggs and cheese, or alongside pancakes and syrup.
44Serve your sausage patties for breakfast sandwiches, paired with scrambled eggs and cheese, or alongside pancakes and syrup.
45Serve your sausage patties for breakfast sandwiches, paired with scrambled eggs and cheese, or alongside pancakes and syrup.
Ingredients
1 lb (450g) ground pork (ideally, use pork with a bit of fat for juiciness)
1 lb (450g) ground pork (ideally, use pork with a bit of fat for juiciness)
1 lb (450g) ground pork (ideally, use pork with a bit of fat for juiciness)
0.5 teaspoon salt
0.5 teaspoon salt
0.5 teaspoon salt
0.5 teaspoon black pepper
0.5 teaspoon black pepper
0.5 teaspoon black pepper
0.5 teaspoon garlic powder
0.5 teaspoon garlic powder
0.5 teaspoon garlic powder
0.5 teaspoon onion powder
0.5 teaspoon onion powder
0.5 teaspoon onion powder
0.25 teaspoon red pepper flakes (optional for a little heat)
0.25 teaspoon red pepper flakes (optional for a little heat)
0.25 teaspoon red pepper flakes (optional for a little heat)
0.25 teaspoon dried sage (for that classic breakfast sausage flavor)
0.25 teaspoon dried sage (for that classic breakfast sausage flavor)
0.25 teaspoon dried sage (for that classic breakfast sausage flavor)
0.25 teaspoon dried thyme (optional, but adds a great depth of flavor)
0.25 teaspoon dried thyme (optional, but adds a great depth of flavor)
0.25 teaspoon dried thyme (optional, but adds a great depth of flavor)
1 tablespoon maple syrup (optional, adds a hint of sweetness)
1 tablespoon maple syrup (optional, adds a hint of sweetness)
1 tablespoon maple syrup (optional, adds a hint of sweetness)
1 tablespoon vegetable oil (for frying)
1 tablespoon vegetable oil (for frying)
1 tablespoon vegetable oil (for frying)
Equipment
large mixing bowlskillet or frying panspatulaplatepaper towels
Tips
Use a mix of lean and fatty pork for the juiciest patties (80% lean to 20% fat is ideal).
Don’t overmix the pork and seasonings to avoid tough patties.
Customize the spice level by adjusting red pepper flakes or adding hot sauce.