Breakfast Sausage Patties

Name: Breakfast Sausage Patties
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 1 dried bay leaf; 1 tsp. crushed red chile flakes; 1 tbsp. finely chopped fresh sage; 1 tsp. powdered mustard; 1 1 ⁄ 4 tsp. ground nutmeg; 1 lb. ground pork; 2 1 ⁄ 2 tsp. kosher salt; 2 tsp. freshly ground black pepper

Serves
serves 4-6

ANDRÉ BARANOWSKI

Making your own breakfast sausage is easier than you might think. These patties are a simple mixture of ground pork and spices. For the best results, ask your butcher to grind together a blend of pork shoulder and fatback that is 70 percent lean.

Ingredients

1 dried bay leaf
1 tsp. crushed red chile flakes
1 tbsp. finely chopped fresh sage
1 tsp. powdered mustard
1 ¹⁄₄ tsp. ground nutmeg
1 lb. ground pork
2 ¹⁄₂ tsp. kosher salt
2 tsp. freshly ground black pepper

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Instructions

Step 1

Using a spice grinder, grind bay leaf and chile flakes to a fine powder. Add sage, powdered mustard, and nutmeg; pulse twice to combine.

Step 2

Combine the spice mixture with ground pork in a large bowl along with salt and pepper and mix with your hands until the spices are evenly combined throughout the meat.

Step 3

Form the mixture into 6 patties, each about 3" wide and 1 1⁄2" thick. Make a small depression in the center of each patty with your thumb and forefinger. (This will help to keep the patties flat as they cook.) Refrigerate for at least 1 hour or overnight so that the flavors can meld. (The raw patties may be covered and refrigerated for up to 4 days or frozen, wrapped well in plastic wrap, for up to 3 months.)

Step 4

Heat oil in a 12" skillet over medium-high heat. Fry patties, turning once, until well browned, 8-10 minutes. Using a metal spatula, transfer to paper towel-lined plate.

Using a spice grinder, grind bay leaf and chile flakes to a fine powder. Add sage, powdered mustard, and nutmeg; pulse twice to combine.
Combine the spice mixture with ground pork in a large bowl along with salt and pepper and mix with your hands until the spices are evenly combined throughout the meat.
Form the mixture into 6 patties, each about 3" wide and 1 1⁄2" thick. Make a small depression in the center of each patty with your thumb and forefinger. (This will help to keep the patties flat as they cook.) Refrigerate for at least 1 hour or overnight so that the flavors can meld. (The raw patties may be covered and refrigerated for up to 4 days or frozen, wrapped well in plastic wrap, for up to 3 months.)
Heat oil in a 12" skillet over medium-high heat. Fry patties, turning once, until well browned, 8-10 minutes. Using a metal spatula, transfer to paper towel-lined plate.