These sausage patties are your favourite pork sausage in patty form. It’s so easy – just pork mince (ground pork) mixed with a simple spice blend! Serve for dinner with garlic rice or roast potatoes with steamed greens. Then enjoy for breakfast with eggs!
Homemade sausage patties
This is just a great, quick way to use pork mince to make something really tasty that’s a little bit different to the usual. (That’s ground pork, to Americans reading this!)
Essentially, it’s the flavour of your favourite classic pork sausages, cooked up in patty form. Some might identify with these as breakfast sausage patties. It’s similar to the sausage patties I use in my homemade Sausage and Egg Not-McMuffins. But the spice blend is a little bolder, because these are intended for eating plain rather than in breakfast burger form which gets an extra helping hand from cheese and egg.
They are very, very tasty. And I particularly love that there’s no chopping involved, not even mincing garlic. Just crack open your spice jars!
What you need
Here’s what you need to make these pork sausage patties. Pork is the best meat to use because it’s the softest and juiciest. However, the spice blend goes well with chicken and turkey too.
Pork – The fattier your meat, the juicier your patties will be. Having said that, you will see in the video how ridiculously juicy my patties are, and I made this with ordinary pork mince purchased from the grocery store!
Sage powder – This is the secret ingredient! It’s got an earthy, herbaceous flavour and rarely do you see it used in the quantities we’re using in today’s recipe: 1 whole teaspoon for 500g/1lb of pork. It’s the spice that separates this blend from any other generic spice mix, and makes it distinctly “pork sausage” flavoured!
Other spices – Nothing unusual here, just all my usual suspects. Thyme, garlic and onion powder, black pepper (an assertive amount!), salt and a touch of sugar.
No breadcrumbs, no egg. Today’s patties are 100% meat, as all sausages should be. Boo to fillers! 🙂
How to make homemade pork sausage patties
Surprise! Guess who’s in today’s recipe video. 🙂
Mix the pork and spices together well. Use your hands, there’s just no better way to ensure all the spices mix through properly! Using your hands also binds the meat together better which ensures your patties don’t fall apart when cooking.
Form patties – Make 8 patties, pressing together firmly. Make them about 1cm / 0.4″ thick. This is the ideal thickness so they cook through relatively quickly and evenly while the surface goes a lovely golden brown.
Too thick = overcooked outer band and risk of overly brown surface. Too thin = cooks through too quickly before you get colour on the surface.
DENT to prevent doming! Make a shallow dent in the middle of the pattie (just one side) using the back your 2 fingers. This anticipates the doming that happens when you cook patties, so these patties come out flat instead and makes it easier to brown the surface easily.
Don’t even think about pressing the patties flat – you’ll squeeze all the tasty meat juices out!
Cook patties on medium high for 2 minutes on each side until deep golden. Drain on paper towels then serve!
How I serve sausage patties
Serve for dinner with a starch, greens and a squirt of ketchup! There is absolutely no need to get fancy with the sauce. 🙂
Here are some combination suggestions:
With garlic rice or roast potatoes, and steamed greens drizzled with dressing (I used French Dressing in the photos today but if you’re in a rush, use my Everyday Dressing)
With potato and gravy
In burger form. Jam 2 patties between bread or in long rolls with lettuce, cheese, onion, pickles and – yup, you guessed it, a squirt of ketchup!
And as for breakfast:
With a fried or scrambled eggs and toast
Breakfast burgers! Egg, bacon, pan fried tomato slices or mushrooms and cheese, piled on a soft roll. Yes yes yes!
Homemade Sausage and Egg McMuffin – See separate recipe here.
I’m sure I’m missing some obvious, excellent ways to serve homemade sausage patties. Share your suggestions below! – Nagi x
Watch how to make it
My debut recipe video starring yours truly! Just dabbling….. 🙂
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Homemade sausage patties
Ingredients
Sausage patties:
- 500g/ 1 lb pork mince (ground pork) (sub chicken, turkey)
- 1 tsp dried ground sage (secret ingredient! Note 1)
- 1/2 tsp dried thyme , crushed with fingers (Note 2)
- 1 tsp onion powder (sub more garlic powder)
- 1/2 tsp garlic powder (sub more onion powder)
- 1 tsp black pepper
- 3/4 tsp cooking / kosher salt (or 1/2 tsp table salt)
- 1/2 tsp sugar (optional)
Cooking & serving:
- 2 tbsp olive oil
- Ketchup for serving
Instructions
- Make patties – Place sausage pattie ingredients in a bowl and mix well with your hands. Divide into 8 and form 1 cm / 0.4" thick patties. Make a shallow dent in the middle of the surface – this prevents the patties from doming as they cook.
- Cook 4 minutes – Heat 1 tablespoon of oil in a large non stick pan over medium high heat. Cook half the patties for 2 minutes on each side until golden. Transfer to a paper towel lined plate. Heat remaining oil and cook remaining patties.
- Serve with ketchup! (See recipe card intro for serving ideas)
Recipe Notes:
Nutrition Information:
Life of Dozer
Multiple cameos in today’s recipe video!
Love this type of video over just watching your hands, hehehe. Patties look delish but I make the best beef patties with my famous(with family /friends) secret ingredients. Dozer is the sweetest!
Tell tell!! 😈
Keep dabling, great vid, your happy face and dozer, omg he’s fast become an Aussie icon. Now I have to go find sage powder 🤦🏻♀️
You should find it at any grocery store Julie! It’s pretty common 🙂 N x
Hi Julie. FYI, just use a spice or small coffee grinder and grind up your sage powder. I also do that to my dried onion or garlic when I need powder onion or garlic. Have a wonderful day.
Hi Nagi, do you think your patty mixture would work well as filling for sausage roll if I added breadcrumbs and an egg?
M
Hi Monse! I’d dial up the seasoning slightly if you fill it out with egg and breadcrumbs. But flavour wise, YES! Just use my sausage rolls recipe but use this filling instead 🙂 N x
A big fan from bharat!
Hiiiii back to you Varun, all the way from Sydney!! 🙂 N x
Love your new presentation Nagi.
And ,of course, the recipe!
Thank you Peter!! N x
I have been looking for a decent sausage patty recipe for ages should have known you would be the one to provide it 😁 thank you from Scotland 🏴
I hope you get a chance to try it Lysanne! It’s really good – the sage is the secret 🙂 N x
Great video Nagi!! You’re a natural. I love how you kept some funny bits in too 🤩
There was so much more that got cut to keep it short!!! 🙂 N x
Do you think we could possibly air fry it?
For those of us, who prefer not to use the frypan.😊
Gosh YES, 100% times over. Not sure of exact cook time but this will be so great in the air fryer (possibly better!)
Loved this new style of video, so good!! Can’t wait to try this recipe, about to go request it for the menu next week 😁
Thanks Leah!! Hope you enjoy the recipe 🙂 N x
Thank you for this recipe, Nagi – you always get the ‘taste’ just right!
Hope you get a chance to try it Ann! N x
Destined for Sunday brunch this weekend
And I reckon this will also make an awesome filling for my sausage skins.
Absolutely! Just use a good fatty pork, not regular supermarket stuff cause the fat % is not as high 🙂 N x