Breakfast Sausage Patties
- yield: 16 patties
- prep time: 20 min
- wait time: 30 min - 12 hrs
- cook time: 2-4 min
- total time:
Juicy breakfast sausage patties loaded with spices and browned to perfection on a cast iron skillet. For extra caramelization and more sweetness, brush the uncooked patties with maple syrup.
Ingredients:
-
1 lb ground pork
-
1/2 medium white onion
-
2 pieces bacon
-
1 tbsp maple syrup
-
2 tsp orange rind
-
1 1/2 tsp dried thyme
-
1 tsp fennel seeds, crushed
-
1 tsp dried sage
-
1 tsp sea salt
-
1/2 tsp dried chili pepper flakes
-
1/4 tsp garlic powder
-
1/4 tsp ground pepper
-
1/4 tsp smoked paprika
Directions:
1. In a blender or food processor, add the onion, bacon and up to 1 cup of the ground pork. Process for 2-3 minutes or until the mixture lightens in colour and a smooth paté consistency forms.2. In a medium sized bowl, add the rest of the pork, the puré, maple syrup, orange rind and spices. Using your clean hands, dig into the pork and mix it up until the spices are evenly distributed throughout. Give the mixture a few kneads as well. Cover the bowl and place in the fridge for 30 minutes to overnight.
3. Take a ¼ cup scoop of pork mixture and form into a patty shape. Repeat. Stack on a plate with parchment paper between layers until ready to cook.
4. Heat up a cast iron skillet over medium heat. Cook 3-4 patties per batch for 2-4 minutes per side. Both sides should look nicely browned and each patty should have an internal temperature of at least 160°F.
Notes:
Freezing:
During Step 3, add the patties to a parchment-lined baking sheet. Place in the freezer for 1 hour to pre-freeze the patties. Next, add the frozen patties to a freezer-proof bag for long term storage. Use parchment paper liners if necessary. The patties can stay frozen for up to 3 months.
Maple Breakfast Sausages:
Pour some maple syrup in a small bowl and use a silicone brush to brush both sides of the raw patties, for extra sweetness and caramelization. After cooking each batch of patties, use a damp, clean dishcloth or paper towel to clean up the excess maple syrup before it burns.