Make homemade ground pork sausage patties to serve with pancakes, eggs, or other favorite breakfast dishes. Recipe makes 8 sausage patties.
- 1 pound ground pork
- 2 teaspoons dried sage crumbled
- 1½ teaspoons salt
- ¾ teaspoon dried thyme
- ½ teaspoon dried fennel crushed
- ½ teaspoon black pepper
- 1 clove garlic finely minced
- 1 large egg white (no yolk)
- 2 teaspoons vegetable oil
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Stir sage, salt, thyme, fennel and pepper in a medium sized bowl until combined. Add minced garlic, ground pork and egg white. Stir (or use your hands) to fully combine these ingredients.
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Divide pork mixture evenly into 8 balls. Use your hands to flatten each one into a 2½ inch wide round disk.
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TIP: Put each one on a small piece of parchment paper to keep them separated. If freezing, place sausage patties (and paper) in airtight container or freezer bag. Freeze until needed.
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COOKING FRESH?: Heat a large skillet over High heat. Add vegetable oil; continue heating. When oil is very hot (but not smoking), carefully place sausage patties in skillet in a single layer. Fry them about 4 minutes per side until well-browned and fully cooked through.
COOKING FROZEN?: You do not need to thaw sausage. Add 3 Tablespoons water (instead of oil) to skillet; place frozen patties in skillet in a single layer. Cover and cook on High heat for 2-3 minutes. Remove lid. As patties cook (and thaw), the water will slowly evaporate. Turn sausage patties over once most of the water has cooked away. Continue to cook several minutes on each side (turning occasionally) until well browned and fully cooked through.
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Once sausage patties are fully cooked, transfer them out of the skillet onto paper towels to absorb any extra grease. Serve immediately after draining, while hot.
NOTE: Caloric calculation was made without including the vegetable oil, as all oil is not absorbed into patties, and frozen patties are cooked in water.