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….. 🙂
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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!
I enjoyed these but what was the taste it left in my mouth? Either sage? Never tasted it before. Or the onion powder?
I really enjoyed your recipe. Thank you so much for sharing.
3rd time making these, that says something. Quick, easy and perfect on a hot WA day. Served tonight with cauliflower pickles and a riff on Nagi’s wonderful fancy-pants spple salad.
Made these last night. Full of flavour however I think I worked the mince too much. They weren’t nice and soft just compacted
I did the alternative spices to the sage this time, and also used beef mince coz that’s all I had, & 1/4 teaspoon chilli powder & my Son raved about them. He ate the whole lot!
Very dry and too much sage
Cooked these for dinner together with some roast potato and kumera pieces, plus the favourite avocado salad. Delicious and so easy to do. Definitely making again!
Absolutely the best with baked mac and cheese!
Or for breakfast….or just about anything. I did add a few red pepper flakes too, since we like things a little spicier but they’re wonderful just as the recipe is.
So easy and tasty! I made these and served it with fried eggs and your no knead dutch oven bread and it was an amazing breakfast that will keep me going until lunch time!
Perfect, I might add a little crushed red pepper flakes next time. But these were perfect as is for coffee hour at church. Not everyone likes spicy.
easy and delish
I can’t believe how easy and tasty this recipe was! Family loved it. Will definitely make again.
This is really tasty. Made a batch to throw on pizza. Definitely will be making this again.
I can’t rate the recipe because I haven’t tried it (but will!). I just came to comment that I love, love LOVE this new video format. Part of what we adore about you is your infectious smile and sunny attitude – it’s fun to see it play out during the recipe – especially the screw-ups! I hope this is something you’ll do more. It’s so fun seeing you and Dozer like this.
These were excellent! I made a big batch and froze most of them.
I am pregnant and want to prep a bunch of meals before baby is here because life will be busy then… Would love if you put a collection together, as I love so many of your meals and I’m sure others could benefit from it too.
I can’t wait to try this! My grandchildren love sausage but my daughter restricts it because of preservatives etc. No idea it would be so easy to make our own!
Sounds delicious! Can you use fresh sage leaves instead of dried sage?
Soooo pleased to have come across this recipe today!!!! I’m an American now living in New Zealand and coming from Cleveland, I was SPOILED with sausages, Italian, polish, Hungarian… coming from the Midwest along the Great Lakes gave me generations of authentic recipes from these countries because they all migrated through Ellis Island (including my great grandparents from Russia. Thank you for this recipe! It brought home to me on the other side of the world!!!!
My husband is the cook while I am recovering from an op, he is happy to cook if a recipe is easy. This one was quick and easy and delicious, it will be a regular here now.
Very tasty and quick recipe, I’m now making a 2 Kg batch for freezing.
Absolutely love your new kitchen…at least what we can see of it. Lots of light and having the grills (barbies??) right outside the door is fantastic. Keep the great recipes coming.
It’s a pity that door to the BBQ is permanently closed up to allow for a Dozer door to be fitted!!! THE THINGS I DO FOR THAT FURBALL 😂
The things we do for our pets indeed, Nagi 😂. Thank you for sharing your wonderful mind and knowledge of cooking with everyone. Food is love and life.
Nagi, I loved this video. What a difference it makes with you talking us through this recipe. I have a small one I use for meatballs and larger one for muffins. Never thought to use it for patties but great idea. Looking forward to more videos like this one. Belly rubs for Dozer! 🐾🐾