Homemade Sausage Patties

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Classic pork sausages without the skin and in patty-form

Serves: 8 patties

Prep Time: 10 minutes

Cooking Time: 10 minutes

Source: https://www.recipetineats.com/homemade-pork-sausage-patties/

Ingredients:

Sausage patties:

• 500g/ 1 lb pork mince (ground pork) (sub chicken, turkey)

• 1 tsp dried ground sage (secret ingredient! Note 1)

• 1/2 tsp dried thyme , crushed with fingers (Note 2)

• 1 tsp onion powder (sub more garlic powder)

• 1/2 tsp garlic powder (sub more onion powder)

• 1 tsp black pepper

• 3/4 tsp cooking / kosher salt (or 1/2 tsp table salt)

• 1/2 tsp sugar (optional)

Cooking & serving:

• 2 tbsp olive oil

• Ketchup for serving

Method:

• Make patties – Place sausage pattie ingredients in a bowl and mix well with your hands. Divide into 8 and form 1 cm / 0.4" thick patties. Make a shallow dent in the middle of the surface – this prevents the patties from doming as they cook.

• Cook 4 minutes – Heat 1 tablespoon of oil in a large non stick pan over medium high heat. Cook half the patties for 2 minutes on each side until golden. Transfer to a paper towel lined plate. Heat remaining oil and cook remaining patties.

• Serve with ketchup!

Recipe 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!).