Breakfast Sausage Patties (Print Version)
# Ingredients:
→ Base
01 -
1 pound of either deboned pork shoulder or pre-ground pork
→ Fresh Herbs & Aromatics
02 -
3 grated garlic cloves, super fine
03 -
1 spoonful of freshly chopped thyme
04 -
1 spoonful of minced sage leaves
→ Seasonings
05 -
1 teaspoon of salt with a coarse texture
06 -
1 teaspoon of ground black pepper
07 -
1½ teaspoons sweetened light brown sugar
08 -
1½ teaspoons paprika powder
09 -
¼ teaspoon nutmeg powder
10 -
1½ teaspoons of chili flakes
→ Cooking
11 -
A spoonful of oil for frying
# Instructions:
01 -
If you're starting with pork shoulder, dice into chunks about an inch big and chill in the fridge for 15-20 minutes. If using pre-ground pork, no need to prep.
02 -
For pork shoulder, grind the chilled pieces with a medium grind plate. If pre-ground pork, skip this part.
03 -
Stir together the pork, spices, herbs, and seasonings until it's all mixed up.
04 -
Cook a tiny sample in a pan, taste it, and tweak seasonings if something's missing.
05 -
Flatten into discs about 2½-3 inches wide.
06 -
In a hot skillet with a little oil, fry them on each side for 3-4 minutes until golden and fully done inside.
# Notes:
01 -
Store in the fridge for up to 3 days before cooking
02 -
Will stay good in the fridge for 5 days, or freeze for up to half a year
03 -
Swap fresh herbs for dried ones but use half the amount
04 -
You can make sausage links with sheep casing