Chef John's Breakfast Sausage Patties

Chef John's Breakfast Sausage Patties

Chef John

"This is a simple breakfast sausage in patty form. So easy! The key is to get freshly and coarsely ground pork shoulder from a real live butcher."
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Ingredients

8 h 25 m servings 160 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 160 kcal
  • 8%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 0.8g
  • < 1%
  • Protein:
  • 13.6 g
  • 27%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 359 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  • Ready In

  1. Place pork, fennel seeds, orange zest, salt, black pepper, Italian seasoning, red pepper flakes, and nutmeg into a bowl and stir very lightly with a fork to combine. Do not overmix. Cover and refrigerate overnight.
  2. Check seasonings before using: Shape about 2 teaspoons sausage into a small patty and fry until brown in a skillet over medium heat. Let cool 1 to 2 minutes and taste for seasoning.
  3. Cover a cutting board with plastic wrap. Divide sausage into 6 equal pieces, roll into a balls, and wrap each ball with plastic wrap. Press flat into patties and discard plastic.
  4. Place a heavy skillet, such as a cast iron skillet, over medium-high heat. Cook patties in hot skillet until meat is no longer pink in the center and the sausage is browned, about 3 minutes per side. Serve immediately.

Footnotes

  • Cook's Note:
  • If using table salt instead of kosher salt, only use 1/2 to 3/4 teaspoon.

Reviews

Read all reviews 14
  1. 22 Ratings

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Most helpful positive review

We really liked these and I made them into small patties and they froze well, and are great to pop in a pan on a cool weekend morning. I cut back the salt to about 3/4 of a teaspoon, and kicked...

Most helpful critical review

Although this tasted fine, it is not the flavor I expect in a breakfast sausage. My boys, who love sausage, didn't eat it. They were put off by the orange and fennel. I thought it tasted too ...

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We really liked these and I made them into small patties and they froze well, and are great to pop in a pan on a cool weekend morning. I cut back the salt to about 3/4 of a teaspoon, and kicked...

Although this tasted fine, it is not the flavor I expect in a breakfast sausage. My boys, who love sausage, didn't eat it. They were put off by the orange and fennel. I thought it tasted too ...

I thought the orange zest was novel, but I don't think it works for a breakfast sausage. There wasn't enough flavor there, and the orange and fennel combination just wasn't what I expect to tas...

Yum. This is a great breakfast patty recipe. I followed the recipe except for the orange zest which I didn't have. I subbed orange marmalade. Will make this often.

Perfect as it is! I would suggest reducing the red pepper flakes if you have kids under 5 years old as it might be too hot for them.It is much nicer than store bought breakfast sausage!!!!

These turned out great. It's been a long time since I made my own sausage but these were way better than store bought. I loved the orange zest. reminded me of a good spring/summer day.

I need to add about a tablespoon of maple syrup to the mix. It's a wonderful home-made sausage patty!

Best Recipe I have found yet. Have been making them for years now.

Good taste, but I found them a little dry. Next time I willuse a mix of shoulder and belly

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