Breakfast Sausage Patties

also called sausage patties · breakfast sausage · country sausage · sage sausage · sausage links

The table

2 tsp(2 g)rubbed sagemix the seasoning drywork in just until it turns tackychill 1 hour, so the sage comes forwardshape eight, dimple, fry 6 min
1 tsp(1 g)dried thyme
2 tsp(12 g)kosher salt
1 tsp(2 g)coarse black pepper
1/2 tsp(1 g)red pepper flakes
2 tsp(8 g)light brown sugar
1/4 tspgrated nutmeg
2 Tbs(30 mL)ice water
2 lb(900 g; shoulder, 25–30% fat)coarsely ground pork
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.

Pans and tools

1mix the seasoning dry

2work in just until it turns tacky

goes in with what step 1 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 1 hr 6 min2 of 4 steps give no time
Needs you
about 6 min
If you get it wrong
Unforgiving — raw pork sausage is cooked through every time, and the six minutes in the pan is not a preference

  1. mix the seasoning dry

    not timedfrom the start

  2. work in just until it turns tacky

    not timedfrom the start

  3. chill 1 hour, so the sage comes forward

    1 hrwalk awayfrom the start

  4. shape eight, dimple, fry 6 min

    6 minneeds you1 hr in

You'll need cast-iron skillet

Goes with

See how it is written
>> title: Breakfast Sausage Patties
>> category: Fried & Crispy
>> tags: pork, sage, breakfast, griddle, make-ahead
>> counters: Diner
>> aka: sausage patties, breakfast sausage, country sausage, sage sausage, sausage links
>> pairs-with: buttermilk-pancakes
>> servings: 8
>> time: 1 hr 30 min
>> slack: unforgiving — raw pork sausage is cooked through every time, and the six minutes in the pan is not a preference

>> step: mix the seasoning dry
Mix @rubbed sage{2%tsp}(2 g), @dried thyme{1%tsp}(1 g), @kosher salt{2%tsp}(12 g), @coarse black pepper{1%tsp}(2 g), @red pepper flakes{1/2%tsp}(1 g), @light brown sugar{2%tsp}(8 g) and @grated nutmeg{1/4%tsp} together dry, so the salt is evenly through the lot before it meets the meat.

>> step: work in just until it turns tacky
Work @&(~1)sausage seasoning{} and @ice water{2%Tbs}(30 mL) into @coarsely ground pork{2%lb}(900 g; shoulder, 25–30% fat) with your hands just until the mixture turns tacky and holds a print.

>> step: chill 1 hour, so the sage comes forward
Chill @&(~1)sausage meat{} covered ~chill{1%hr}, which is what lets the sage and the salt reach the middle.

>> step: shape eight, dimple, fry 6 min
Shape @&(~1)rested sausage{} into eight patties wider than the biscuit, press a dimple into each, and fry in a dry #cast-iron skillet{} over medium heat ~fry{6%min}, turning once.