Homemade sausage patties
Prep
10m
·
Cook
10m
·
Total
20m
About This Recipe
This homemade sausage patty recipe is made with ground pork and a blend of seasonings, including sage and thyme for added flavor. Easy to make and great for breakfast or brunch, these patties are delicious served with ketchup on the side.
Ingredients
(Servings:
8)
Scale
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Sausage Patties
Cooking & Serving
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories288kcal14%
-
Fat19g29%
-
Saturated Fat7g35%
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Carbohydrates3g1%
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Fiber0g0%
-
Sugar1g2%
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Protein25g50%
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Cholesterol93mg31%
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Sodium678mg28%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Dried sage is the secret spice that makes this so good! Don’t have it? Substitute with 1/2 tsp paprika + 1/4 tsp cumin + 1/4 tsp extra garlic powder. Different flavour but still very tasty, makes up for missing sage.
2. Thyme – Roughly crush it with your fingers so it becomes a little more powdery coaxes more flavour out of it. 🙂
3. Leftovers – Cooked leftovers can be kept for 3 days in the fridge. Uncooked raw patties will keep for as long as the raw pork will, or in the freezer for 3 months (thaw then cook per recipe). Freeze in a single layer on trays then stack in an airtight container. Else, put paper between each one (I can’t be bothered which is why I freeze on trays first!).
Nutrition per pattie.
2. Thyme – Roughly crush it with your fingers so it becomes a little more powdery coaxes more flavour out of it. 🙂
3. Leftovers – Cooked leftovers can be kept for 3 days in the fridge. Uncooked raw patties will keep for as long as the raw pork will, or in the freezer for 3 months (thaw then cook per recipe). Freeze in a single layer on trays then stack in an airtight container. Else, put paper between each one (I can’t be bothered which is why I freeze on trays first!).
Nutrition per pattie.
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