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!
LOVE SEEING YOU IN THE VIDEO NAGI!!! Keep it up! 😍
Thanks for all the tips and tricks!
A winner! Quick, easy and delicious. Exactly what I needed after a very stressful day.
I love your video Nagi! Your recipes never disappoint and I have made so many. The directions are spot-on and very easy to follow. Thanks for your amazing recipes! You are one of the top chefs. Dozer is a joy to watch!
I don’t eat meat and am cooking for a carnivore. It’s hard to know how something will taste, but I went with it and the review was very enthusiastic! Thank you. I made the patties larger, which just requires more cooking time. I also totally eliminated the salt because of dietary restrictions. They were still tasty!
Have cooked many recipes of yours fron online and your cook book. Still my favorite, steamed pork buns. Thanks
These were delish! Didn’t have enough pork so used pork and beef! I cooked in hot oven.
OMG Never knew I could make delicious pork sausage at home! Will make batches soon. Thank you, Nagi! 😍
I wondered about oven cooking. What temp and for how long? Did they brown? I have two portions in the freezer and will try oven-baking the next lot.
Thank you, thank you!!! I had a recipe very similar to this using ground turkey that I lost years ago. I searched the internet and tried to replicate the recipe on my own with no luck. I’m so excited because I think your recipe is what I’ve been looking for!!! Can’t wait to try it this week!!
Made this for dinner tonight for my Partner and I. They didn’t turn out as juicy as Naygi’s but they were yummy. Served with the Garlic Rice and steamed Green Beans. Will definitely make again. Not much prep involved which makes it an easy weekday meal.
Hi, Nagi! Another great recipe!
I’ve been making something similar for ages now, as my partner can’t eat commercial sausage – what with all the junk they put in it. My spice mix is almost the same, but I use a teaspoon and a half of sage per half kilo of sausage.
That said, there are a few variations I sometimes use.
1) I often make this with ground turkey – I get an 85/15 mince at the local market in 1½ kg packages that is great for making a big batch and freezing.
2) I don’t use sugar, but sometimes I’ll put in ¼ cup of maple syrup per kilo – the darkest, strongest syrup I can find. It really makes for a flavourful patty!
3) When I want to add a bit of zing to the sausage, I’ll include ½ teaspoon of Jalapeño powder. Provides a nice bite to it.
As ever, Dozer is a joy to watch!
Cheers!
I make mine close to this, but I add a bit of ground cayenne or chilli flakes to spice it up.
Now I’m hungry.
and… I make American biscuits to go with the sausage, egg and cheese.
I loved your video today! So enjoy you commentary and joyful disposition and smile. Dozer is always a joy to see in the videos. His face is so expressive – even when you are sneaky and try to give him kale!( I’m with you Dozer: Kale = Bleetch!) This recipe is so simple and my husband loves pork sausage – sure to become a staple in our house. I think I’ll mix up a large batch, shape into patties, dent included, and freeze some for quick access. More Nagi narrating, less anonymous music!
Keep going with this style of video mate, you’re smashing it champ.
Love your video today Nagi! 🥰 l look forward to trying this recipe x
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!