These delicious patties contain no sugar or breadcrumbs. Just ground pork and seasonings. You can make them ahead of time, refrigerate or freeze them, and reheat as many as you need each morning. These breakfast sausage patties are often on the menu at my house because, in addition to being incredibly juicy and flavorful, they are also easy to make and keep well in the fridge or freezer. As much as I enjoy pancakes (like these almond flour pancakes) for breakfast, I often gravitate towards savory breakfasts like these patties, beef sausage, and oven bacon with fluffy scrambled eggs. I find them more filling and satiating.
Instructions
Recipe Card
Ground pork: I usually use lean ground pork - 85% lean and 15% fat. To season: Kosher salt, black pepper, garlic powder, smoked paprika, dried thyme, and cayenne pepper. Olive oil: I use it to cook the patties. I love the rich flavor it adds.
Mix ground pork with lots of spices. The spices are the secret ingredient here. They add so much flavor! Shape the mixture into patties. They won’t be as perfectly shaped as commercial ones, and that’s fine. Homemade is not supposed to be perfect. Gently press your thumb or finger into the middle of each patty to create a shallow dimple. This helps the patties retain their shape while they cook. Serve immediately or refrigerate in an airtight container for up to four days.
How To Know When to Flip Them
As a general rule, you should cook these patties over medium-high heat for about two minutes per side. Your clue that they’re ready to be flipped is when you can tell their bottoms are cooked. See the two photos below. The first shows the patties shortly after being added to the skillet. The second one shows that their bottoms are browned, so you can flip them and cook them on the second side. But don’t limit yourself to breakfast! I often serve these patties for dinner with a simple side I can make beforehand, such as cucumber tomato salad, asparagus salad, or broccoli salad. You can also make these patties in advance and freeze them for quick and easy midweek meals. Place parchment or wax paper between the patties so they don’t stick together.
