Pork Patties

This is breakfast sausage built from scratch in 20 minutes, no casings or grinder needed. A pound of lean ground pork gets seasoned with the classic sausage spice profile (sage, nutmeg, thyme, black pepper) and a pinch of ginger that lifts the mix without announcing itself.

Dried sage is the dominant note here. Half a teaspoon is what gives the patties their unmistakable breakfast-sausage perfume. The nutmeg adds a sweet warmth in the background, and the ginger pinch is what sets this version apart from a generic supermarket patty.

Two tablespoons of water mixed in might seem odd, but it’s the trick that keeps the patties tender. The water creates steam pockets as the pork cooks, which prevents the dense, rubbery finish that lean ground pork can develop in a hot pan.

Mix gently. Overworked sausage meat goes from juicy and tender to dense and tough. Use a fork or your fingertips, and stop the moment everything is just combined.

Pro Tips

• Refrigerate the seasoned mixture for 30 minutes before shaping. The flavors meld and the patties hold together better.
• Make a thumbprint dimple in the center of each patty. They cook flat instead of doming up.
• Cook over medium heat, not high. Hot fat sears the outside before the inside cooks through.
• Use a thermometer; 160°F (71°C) at the center is fully cooked pork.

Variations

• Add a teaspoon of maple syrup and a pinch of cayenne for sweet-spicy maple sausage.
• Mix in 1 teaspoon of fennel seeds for an Italian-style breakfast sausage.
• Form into 8 smaller patties for sliders or breakfast sandwich rounds.