Simple Homemade Sausage Patties Recipes

HOMEMADE BREAKFAST SAUSAGE PATTIES

Steps:

• In a large bowl, mix everything together. The best way is to use your hands and really mix it all together. You can also use your stand mixer with the paddle attachment.
• There are a few different ways you can do this. I like to use a large cookie scoop / ice cream scoop. I lightly pack the meat into the scoop, release the scoop, then flatten it with my palm. Alternatively, you can just divide the meat into 12 rough balls, and shape each ball into a sausage patty. Lastly, you can also roll out the meat between parchment paper, then cut the sausages with a round cookie cutter / lip of a cup.
• Make 12 equal sized sausage patties. I make them about 1-inch thick if I am going to cook them straight away, but you can make according to your preference.
• If you are going to freeze half the batch, make the ones you are going to freeze no thicker than 1/2-inch, if you plan on cooking from frozen. Otherwise, you will need to defrost the sausage patties before cooking.
• Heat some oil in a non-stick skillet over medium-high heat. Add the patties (you might need to do it in batches) and cook the first side for about 3-4 minutes, or until browned. Flip then cook the other side until browned and the sausage is cooked through.The most reliable way to to check if a sausage patty is cooked through is to use an instant read thermometer. The internal temperature of each sausage patty should be 160°F / 71°C.
• If you are cooking from frozen, follow the same instructions, but you will need to slightly increase the cooking time. If the sausages are browned but not cooked through, turn the heat down and finish cooking.

HOMEMADE BREAKFAST SAUSAGE PATTIES

Steps:

• In a large bowl, combine the first 9 ingredients. Add pork; mix lightly but thoroughly. Shape into twenty 3-in. patties., In a large skillet coated with cooking spray, cook patties in batches over medium heat until a thermometer reads 160°, 5-6 minutes on each side. Remove to paper towels to drain. Freeze option: Wrap each cooked, cooled patty; transfer to an airtight container. May be frozen for up to 3 months. To use, unwrap patties and place on a baking sheet coated with cooking spray. Bake at 350° until heated through, about 15 minutes on each side.

SIMPLE HOMEMADE SAUSAGE PATTIES

Steps:

• Mix together the pork, garlic, sage, thyme, fennel, nutmeg, salt, and pepper in a medium bowl. Add the egg white and combine thoroughly. Cover and chill for at least 15 minutes.
• To easily form the sausage patties, rinse your hands in cold water. Divide the mixture into eighths and shape each portion into a 2 1/2-inch disk. Patties can be made to this point and refrigerated or frozen until ready to use.
• Heat a skillet over high heat, and then swirl in the oil. Fry the sausages on both sides until completely cooked through and golden brown, about 4 minutes per side. Drain and serve immediately with pancakes, waffles or eggs. Sausage patties can be fully cooled, wrapped, and frozen for microwave reheating.

BREAKFAST SAUSAGE PATTIES

Steps:

• Mix the pork, brown sugar, sage, thyme, ginger, cayenne, 1 1/2 teaspoons salt, 1 teaspoon black pepper and 2 tablespoons water in a large bowl. Form into 2-inch patties; transfer to a baking sheet, cover and refrigerate at least 1 hour or overnight.
• Preheat the oven to 300 degrees F. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat; add half the sausage patties and cook, flipping once, until browned, about 5 minutes. Transfer to a baking sheet. Add the remaining 1 tablespoon vegetable oil to the skillet and repeat with the remaining patties. Transfer the patties to the oven and bake until cooked through, 3 to 5 minutes.

HOMEMADE SAUSAGE PATTIES

Steps:

• In a small saute pan, cook the bacon over medium heat until rendered but not crispy, about 3 minutes. Add 1 tablespoon vegetable oil and onions, and cook until the onions are soft and begin to turn golden in color, about 3 more minutes. Add the minced garlic and cook an additional 1 minute, or until fragrant. Remove the pan from the heat, and set aside.
• In a medium bowl, use a fork to mix together the bread crumbs, brown sugar, thyme, cayenne pepper, and salt, and pepper. Add the ground pork, egg yolk, and bacon and onion mixture to the bread crumbs, and gently mix with your hands until just combined. Do not over mix. Divide the mixture into 8 even portions and form into patties, pressing a small thumb indentation in the middle of each so they stay flat when they cook. In a large saute pan, heat 1 tablespoon vegetable oil over medium-high heat. Add the sausage patties and brown on both sides, about 2 minutes per side. Add a tablespoon of water and cover the pan for 3 minutes, or until the sausage is fully cooked. Serve hot.

HOMEMADE ITALIAN SAUSAGE PATTIES

Steps:

• Combine parsley, salt, fennel, black pepper, garlic, Italian seasoning, minced onion, and red pepper flakes in a spice grinder or mortar and pestle. Grind until all seasonings are finely crushed.
• Place pork in a large bowl and add seasoning mix. Mix with your hands until well combined. Roll into a log and slice into four 1/2-inch thick sausage patties.
• Heat oil in a skillet over medium heat and cook sausage patties for 4 minutes. Turn patties and finish cooking for 4 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (73 degrees C).

CHEF JOHN'S BREAKFAST SAUSAGE PATTIES

Steps:

• Place pork, fennel seeds, orange zest, salt, black pepper, Italian seasoning, red pepper flakes, and nutmeg into a bowl and stir very lightly with a fork to combine. Do not overmix. Cover and refrigerate overnight.
• Check seasonings before using: Shape about 2 teaspoons sausage into a small patty and fry until brown in a skillet over medium heat. Let cool 1 to 2 minutes and taste for seasoning.
• Cover a cutting board with plastic wrap. Divide sausage into 6 equal pieces, roll into a balls, and wrap each ball with plastic wrap. Press flat into patties and discard plastic.
• Place a heavy skillet, such as a cast iron skillet, over medium-high heat. Cook patties in hot skillet until meat is no longer pink in the center and the sausage is browned, about 3 minutes per side. Serve immediately.

HOMEMADE SAGE SAUSAGE PATTIES (EASY)

Steps:

• In a bowl, mix first 8 ingredients.
• Crumble pork over the mixture and combine (may need to use your hands).
• Shape into 8 patties and refrigerate for 1 hour.
• In a greased skillet over medium heat, fry patties for 5-6 minutes on each side or until meat is no longer pink. They may stick a little to the pan due to the cheese.

HOMEMADE SAUSAGE PATTIES

Steps:

• Cook onion in 2 tablespoons oil in a small heavy skillet over moderately low heat, stirring occasionally, until softened and beginning to brown, 8 to 10 minutes. Cool 10 minutes.
• While onions are cooling, stir together bread crumbs and milk in a large bowl and let stand until crumbs absorb milk.
• Add onions and remaining ingredients to crumb mixture and stir with a fork until blended well.
• Preheat oven to 250°F.
• Form sausage mixture into 3-inch patties (about 1/2 inch thick) with dampened hands and arrange on a wax-paper-lined tray. Heat remaining 1/2 teaspoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook patties in 3 batches, turning once, until browned and just cooked through, 4 to 6 minutes per batch. Drain patties briefly on paper towels as cooked, then transfer to a shallow baking pan and keep warm, covered with foil, in oven while cooking remaining batches.

HOMEMADE SAGE SAUSAGE PATTIES

Steps:

• In a bowl, combine all ingredients, mixing lightly but thoroughly. Shape into eight 1/2-in.-thick patties. Refrigerate 1 hour., In a large cast-iron or other heavy skillet, cook patties over medium heat until a thermometer reads 160°, 6-8 minutes on each side.

LEAN HOMEMADE SAUSAGE PATTIES

Steps:

• Place water and seasonings in a bowl.
• Add pork and mix well.
• Shape into 8 patties.
• In skillet on med heat cook 6 minutes per side, or until done.