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Sausage Patties.

For breakfast, for dinner or anytime. This recipe is for sweet breakfast sausage.

Sausage is full of flavor and brings depth to a meal. Keep in mind that all meats have about 70mg of sodium per 3oz serving, this includes sausage. I usually make sausage patties, enjoyed at breakfast, and then cut or crumble them for pizza toppings, soups, spaghetti or chili. I've even made it into a 'hot dog' and wrapped in a pretzel dough for a 'pretzel dog'. Delicious and easy to eat on a long car ride.

The sodium per patty depends on the size of the patty you make. Some quick math, 2lbs of pork sausage makes, lets say, 16 patties. 2lbs = 32 oz divided by 16 = 2 oz per patty. So about 50mg per patty.

TIP: I will always get 'fresh' ground pork from the butcher over pre-packaged pork. I even ask the butcher..."that's just pork right, no seasonings?" If you do get pre-packaged pork, be sure to READ THE LABEL for sodium levels.

2lbs ground pork (20% fat or higher if you can get it)

6 Tbsp brown sugar

4 Tbsp sage

4 tsp rosemary

2 tsp fennel (this has a licorice flavor. Most sausage has this in it. I don't like it so I leave it out)

4t marjoram

1 tsp onion powder

1 tsp garlic powder

Optional: For Spice: 1/4 tsp cayenne pepper or 1/4 tsp of chipotle powder (smokey goodness)

Mix all of the spices together in a large bowl. Then add the ground pork. With your hands massage the pork and spice blend together til thoroughly combined. Using your hands, make patties. Cook on the stove or outside on the bbq on a griddle. Either way about 5-6 minutes per side.

Alternatively you can cook it as ground sausage. Put all of it (or half) in a large skillet and cook it like any ground meat.

TIP: I'll buy 3 - 2LB packages of ground pork. Freeze them and use when ready. Works well.

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