Homemade Breakfast Sausage Patties

Was browsing Pinterest (do you pronounce it as pin-terest or pin-interest? I mispronounced it as pin-interest for so long that I can't correct myself anymore 😛 ) for breakfast ideas last weekend and stumbled on a sausage patties pin. It brought back childhood memories of a particular popular fast food chain's breakfast menu - though I can never swallow another mouth of their rubbery scrambled eggs now - so I made it for brunch that day!

I used 100% minced beef for the sausage patties, though 100% minced pork or a mix of beef and pork will be perfect too. The only key is to make sure the meat contains about some fat because fat = juiciness. For the seasoning, I followed my homemade freeform pork sausages recipe, but substituting fresh herbs with dried herbs and maple syrup with sugar. I marinated the mixture for only 1 hour due to lack of time but it's best to let the flavours mingle and develop overnight in the refrigerator, if you have the time!

The marinated sausage mixture is then rolled and stamped out with a cookie cutter, because the OCD in me wanted the sausage patties to be equal in size and round (though they still became a little distorted when I slide them onto the frying pan).

Overall, the sausage patties are extremely easy to make and taste incredibly delicious and flavourful. The seasoning can be adapted to whatever you have on hand, making the recipe very versatile. Though the rolling and cutting may take some time, a huge batch of patties can be made in advance and frozen, so I can cut down the prep time for the next meal! Definitely my go-to recipe if I don't want to have bacon or hot dogs for brunch next time!

Step-by-Step Photos

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Homemade Breakfast Sausage Patties

These sausage patties do remind me of the one from a certain fast food chain (*er-hem*), but I am more comforted eating these homemade ones as they are free from preservatives and chemicals.

Prep Time30 mins

Cook Time5 mins

Inactive Time1 hr

Total Time1 hr 35 mins

Servings: 4 people (up to 6)

0.511.523

Ingredients 

Metric / Imperial

• 500 grams minced beef, with 10% fat, see Note 1
• 7 grams fine sea salt, see Note 2
• 1 tablespoon caster sugar
• 2 teaspoon dried herbs, e.g. rosemary and thyme
• ½ teaspoon garlic powder, or 1 clove minced garlic
• ½ to 1 teaspoon chili flakes
• ½ teaspoon ground black pepper

Instructions

• Combine all the ingredients together in a mixing bowl. Mix well with a spoon or with your clean hand. Cover the bowl with clingfilm and refrigerate for at least 1 hour, preferably overnight.
• Take out the sausage mixture from the refrigerator and using your hand, stir and squeeze the sausage mixture until the mixture is slightly sticky. Alternatively, mix the sausage mixture with a stand mixer fixed with a paddle attachment on medium speed until the mixture is slightly sticky.
• Line a baking sheet with parchment paper.
• Transfer the sausage mixture in between 2 sheets of parchment paper and roll it out until it is 0.5-cm (¼-inch) thick. Use a cookie cutter and cut out rounds (note sausage patties will shrink after cooking). Use a flat spatula and slide underneath the sausage patties, one at a time, and transfer them to the lined baking sheet in a single layer. Gather the meat scraps, roll and repeat until all the meat is used up.
• Heat a non-stick frying pan over medium-high heat. You won't need any oil as the sausage patties will release oil. Place the sausage patties in a single layer into the frying pan - do not move the sausage patties - and cook until the bottom is browned. Flip the sausage patties and cook on the other side until it is browned and the patty is cooked through. Clean the frying pan if the pan has accumulated too much oil or burnt bits.
• Enjoy the patties with scrambled eggs or a salad!

Notes

1. It is advisable to have some fat in the mince so the patty can be juicy. Pork or a mix of beef-pork can be used for the mince.
2. I listed the amount of salt in weight because sufficient amount of salt needs to be added to break down the muscle proteins. The key is to use 1 to 2% of the meat's weight. Here, I've used about 1.4 to 1.5%
3. To freeze: After you have mixed the ingredients together, chill for 1 hour. Squeeze the sausage mixture with your hand until the mixture is slightly sticky. Roll out the sausage mixture, cut out rounds and transfer onto a lined baking sheet in one single layer. Freeze until the sausage patties are firm, about 1 to 2 hours. Transfer the frozen sausage patties into a ziploc bag / airtight container until needed.
4. To cook frozen sausage patties: Do not thaw the sausage patties. Place the frozen sausage patties on the frying pan and cook over medium heat until browned on both sides and cooked through, reducing the heat if necessary.

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