Maple Sage Breakfast Sausage Patties
Juicy homemade pork breakfast sausage seasoned with sage, thyme, maple syrup and a pinch of cayenne. Mix in five minutes, then pan-fry until golden and crisp at the edges.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Serves
- 6
Fry a small piece first to taste and adjust the salt or cayenne. Raw patties freeze well between sheets of parchment for up to 3 months, and can be cooked straight from frozen with an extra 2 minutes per side.
Method
-
Add the pork, maple syrup, sage, thyme, salt, pepper, paprika, nutmeg and cayenne to a large bowl.
-
Mix gently with your hands for about , just until the seasonings are evenly combined. Overmixing makes the sausage tough.
-
Divide into 12 portions and shape each into a patty about 3 inches wide and 1/2 inch thick, pressing a shallow dimple in the center.
-
Heat the oil in a large skillet over medium heat. Cook the patties in batches for per side, until deep golden brown and cooked through to 160°F (71°C).
-
Drain on a paper towel-lined plate and serve warm.
Tap a number to check off a step. Tap a green time to start a timer.
