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