One of my favourite things is enjoying a leisurely weekend morning with nothing more to do than drink coffee and chat idly over a satisfying, belly bursting breakfast/brunch. It’s the kind of time that I cherish because there’s no rushing, no chores, just good company, yummy food and belly scratches for the cat. Even though my husband and I both love bacon, we couldn’t help but fall hard for these juicy and flavourful Homemade Pork Breakfast Patties. They’re the absolute best thing for my perfect weekend morning. Easy, delicious, homemade and amazing with crispy fried eggs.
What makes a great homemade sausage patty?
-don’t overmix, over mixing will cause the mixture to be gummy and harder to handle.
-use dampened hands, fingers and ring molds to form the patties into neat rounds. Just a dab of water goes a long way to keep the stickiness at bay.
-season appropriately with enough salt and spices. Remember, plain meats need salt to bring out the flavour and additional spices and herbs enhance the meat. Salt enhances the herbs too.
-don’t overcook the patties, they only need to be cooked through not cooked to death which will result in dry patties.
-use freshly ground pork if possible as it will be less weepy or watery than ground pork that has been frozen and thawed.
-measure or weigh each portion for uniform patties that will cook evenly.
Author: Compelled to Cook
- 1 tsp fennel seeds
- 3 cloves garlic, minced
- 2 tbsp finely chopped sundried tomatoes
- 1 1/2 tsp kosher salt
- 1 tbsp dry rubbed sage
- 1 tsp ground thyme
- 1 tsp course black pepper
- 1/4 tsp red chili flakes
- 1/4 cup water
- 2 pounds lean ground pork
- 2 tbsp canola or vegetable oil
- Crush fennel seeds with the bottom of a glass or chop with a knife to break apart the seeds.
- Combine crushed fennel with the remaining seasonings and 1/4 cup of water.
- Add ground pork to a large bowl and add seasonings. Mix until seasoning is evenly incorporated but do not overmix. I find it best to use my hands.
- Portion mixture into 2.5 ounces each. Form into 3.5" patties either using your hands or pressing into a ring mold (see note). Place on a flat plate or tray and separate layers with parchment.
- Add 1 tbsp of oil to your favourite medium-size skillet ( I used cast iron) and heat over medium until hot. Add patties to the pan without overcrowding and cook for 4-5 minutes per side until browned and cooked through. Remove from pan and serve immediately. Or keep warm in a low oven and repeat with remaining oil and uncooked patties.
-I like to mix the seasonings with water prior to adding to the pork as I find it helps distribute them nicely without overmixing.
-a small dab of water on your hands and/or ring mold between forming patties will keep the stickiness under control.
-pre-formed patties can be frozen raw and will keep for at least a month well wrapped and separated with parchment paper.