These sausage patties are your favourite pork sausage in patty form. It’s so easy – just pork mince (ground pork) mixed with a simple spice blend! Serve for dinner with garlic rice or roast potatoes with steamed greens. Then enjoy for breakfast with eggs!
Homemade sausage patties
This is just a great, quick way to use pork mince to make something really tasty that’s a little bit different to the usual. (That’s ground pork, to Americans reading this!)
Essentially, it’s the flavour of your favourite classic pork sausages, cooked up in patty form. Some might identify with these as breakfast sausage patties. It’s similar to the sausage patties I use in my homemade Sausage and Egg Not-McMuffins. But the spice blend is a little bolder, because these are intended for eating plain rather than in breakfast burger form which gets an extra helping hand from cheese and egg.
They are very, very tasty. And I particularly love that there’s no chopping involved, not even mincing garlic. Just crack open your spice jars!
What you need
Here’s what you need to make these pork sausage patties. Pork is the best meat to use because it’s the softest and juiciest. However, the spice blend goes well with chicken and turkey too.
Pork – The fattier your meat, the juicier your patties will be. Having said that, you will see in the video how ridiculously juicy my patties are, and I made this with ordinary pork mince purchased from the grocery store!
Sage powder – This is the secret ingredient! It’s got an earthy, herbaceous flavour and rarely do you see it used in the quantities we’re using in today’s recipe: 1 whole teaspoon for 500g/1lb of pork. It’s the spice that separates this blend from any other generic spice mix, and makes it distinctly “pork sausage” flavoured!
Other spices – Nothing unusual here, just all my usual suspects. Thyme, garlic and onion powder, black pepper (an assertive amount!), salt and a touch of sugar.
No breadcrumbs, no egg. Today’s patties are 100% meat, as all sausages should be. Boo to fillers! 🙂
How to make homemade pork sausage patties
Surprise! Guess who’s in today’s recipe video. 🙂
Mix the pork and spices together well. Use your hands, there’s just no better way to ensure all the spices mix through properly! Using your hands also binds the meat together better which ensures your patties don’t fall apart when cooking.
Form patties – Make 8 patties, pressing together firmly. Make them about 1cm / 0.4″ thick. This is the ideal thickness so they cook through relatively quickly and evenly while the surface goes a lovely golden brown.
Too thick = overcooked outer band and risk of overly brown surface. Too thin = cooks through too quickly before you get colour on the surface.
DENT to prevent doming! Make a shallow dent in the middle of the pattie (just one side) using the back your 2 fingers. This anticipates the doming that happens when you cook patties, so these patties come out flat instead and makes it easier to brown the surface easily.
Don’t even think about pressing the patties flat – you’ll squeeze all the tasty meat juices out!
Cook patties on medium high for 2 minutes on each side until deep golden. Drain on paper towels then serve!
How I serve sausage patties
Serve for dinner with a starch, greens and a squirt of ketchup! There is absolutely no need to get fancy with the sauce. 🙂
Here are some combination suggestions:
With garlic rice or roast potatoes, and steamed greens drizzled with dressing (I used French Dressing in the photos today but if you’re in a rush, use my Everyday Dressing)
With potato and gravy
In burger form. Jam 2 patties between bread or in long rolls with lettuce, cheese, onion, pickles and – yup, you guessed it, a squirt of ketchup!
And as for breakfast:
With a fried or scrambled eggs and toast
Breakfast burgers! Egg, bacon, pan fried tomato slices or mushrooms and cheese, piled on a soft roll. Yes yes yes!
Homemade Sausage and Egg McMuffin – See separate recipe here.
I’m sure I’m missing some obvious, excellent ways to serve homemade sausage patties. Share your suggestions below! – Nagi x
Watch how to make it
My debut recipe video starring yours truly! Just dabbling….. 🙂
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Homemade 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
Instructions
- 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! (See recipe card intro for serving ideas)
Recipe Notes:
Nutrition Information:
Life of Dozer
Multiple cameos in today’s recipe video!
Making these tonight, can’t wait! I looked in the shops yesterday for powdered sage, but couldn’t find it. I don’t have a mortar & pestle, so can I just use dried sage leaves? If so, what amount should I use please Nagi?
Hi Cheryl, the best for you would probably to use your knife to chop your dried sage leaves as fine as you can but no need to be perfect. I would start with 2 to 3 teaspoons of sage leaves and then chop it.
Thank you Chef JB – I appreciate you getting back to me
LOVE THE VIDEO!! So nice to put a voice to the face. And Dozer is cute as can be!
Hi Nagi,
Fabulous recipe! Just curious if you can use this recipe for sausage links??
Thanks Monica
I love your video format! It was great to see your cheery smile and your unedited oopsies. (And yes, Dozer the food critic.)
I will definitely try making these patties along with a poached egg or two for a breakfast muffin moment. Out of curiousity, did you use pork from an Asian butcher? The mince I get from the supermarket tends to be much leaner, which is OK, though I know fattier pork makes for a juicier burger.
Hi Nagi, Loved the video. Here in the US this is known as country sausage. We have many mom and pop businesses that have been making and selling for a long time. There is usually a little heat. One establishment does three varieties: mild, hot and mo peppa. My grandparents raised their own pigs and made their own sausage with sage and hot peppers.
One of the things I love most about your website is the fact that you don’t have a lot of unnecessary verbal comments. Less is best in my mind.
Exactly what I was thinking!
Hi Nagi,
There is still garlic and onion powder in this recipe, so I don’t know if they are ok for puppies.
Hi Tim! I did consider that, I figured the small amount used and that it was dried was ok, and he got the tiniest nibble (and he’s a BIG 40kg dog!). But you’re right, I would never give that to a smaller dog or a puppy, safer just to not. 🙂 Thanks for caring! N x
Dont understand why sugar is added, you say serve with ketchup, which has a ton of sugar, heinz ketchup in Canada has 4 grams of sugar for each 1 tablespppn of ketchup
Hi Steven! it’s just a smidge and it adds the tiniest hint of sweetness that people won’t even taste but it helps pork and other white meats caramelise better. It’s a little trick like we use salt to bring out other flavours. Sugar can be used like that too! N x
Yes Yes Yes, more Nagi please, your lovely on video!
Aww thanks Kaaren! I will try! N x
Thank for you the denting tip!
Yes! Works a treat, learnt it from Bobby Flay flipping burgers 🙂 N x
Fabulous video Nagi, loved watching the antics in your kitchen, and your love of Dozer. Most of my meals are from your website. Thank you.
Thanks for the lovely message Corry! N x
HI NAGI,
LOVE YOU,YOUR RECIPES, AND DOZER…DOGS ARE SO SPECIAL. MEMBERS OF OUR FAMILY WHO GIVE SO MUCH LOVE. BLESS YOU ALL.
Aww thanks Peter!! What a lovely message – N x
Love this video style! I agree with all of the compliments you are getting! The recipe is awesome and I will be making it when we do breakfast for dinner tonight!
Thank you Karen! I was pretty nervous, that’s why I didn’t blast the news out everywhere that this was my first one 🙂 N x
This looks like a great recipe but I’m a bit confused. In the description you say that the secret ingredient is 1Tablespoon of Sage but in the recipe it states 1 teaspoon.
Which is the correct measurement?
Hi Ann! It’s 1 teaspoon, does it say tablespoon somewhere???
It’s 1 teaspoon of sage
I doubt it would be 1 tablespoon
Yes it’s 1 teaspoon!! does it say tablespoon somewhere?? Hope not! N x
Hi Nagi,
Thanks for this and all of your recipes. I would love to see your spin on a mexican style chorizo made with ground chicken or beef. Or pork (some family members don’t eat pork, but I can adapt). I love it, but the slop they sell in regular grocery stores scares me, lol.
KELLEY! You evil genius, you 😇 It’s so easy. In patty form also, yes? I don’t have a sausage machine! N x
BAH HA HA! Yes, in patty form, please. Also, I forgot to mention that I LOVE the video!!
I so enjoyed this video! You are so natural and engaging I felt like I was in the kitchen with you.
I am going to use this sausage in my Xmas turkey stuffing. It will be so much better than store bought.
Thanks Lisa! And yes, what a fabulous idea to use this instead of store bought sausages!! N x
to a kosher version, what kind of meat to use?
Chicken or turkey are GREAT with this seasoning 🙂 N x
I recommend ground chicken or turkey. Turkey actually has a similar mild flavor that pork does when ground and fried. Look for 93/7 , it will still be juicy without the extra fat.
How lovely to see you in person – and Dozer, of course. Patties looked good too!!
Thank you Kathryn!! Was pretty nervous putting this out there 🙂 N x
Haha, great video! You have an excellent editor. The cuts to Dozer were perfect.
Thanks Lisa!! N x
Loved the video with you (and of course, Dozer)! Please do more like this. It feels like we are hanging out together and cooking.
Thanks Brenda! I certainly plan to do more. It’s actually easier to shoot recipes in the kitchen rather than in the studio! Nice to have a tap right there 🙂 N x