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 mintwo waits that overlap count once
Needs you
6 minof the steps that give a time

2 of the 4 steps never say how long they take, so both numbers are floors. The recipe itself says 1 hr 30 min.

  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

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

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
>> step.1: mix the seasoning dry
>> step.2: work in just until it turns tacky
>> step.3: chill 1 hour, so the sage comes forward
>> step.4: shape eight, dimple, fry 6 min

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.

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. Past that it goes springy and eats like a hot dog.

Chill @&(~1)sausage meat{} covered ~chill{1%hr}, which is what lets the sage and the salt reach the middle.

Shape @&(~1)rested sausage{} into eight patties a size wider than the biscuit they will sit on, press a dimple into each, and fry in a dry #cast-iron skillet{} over medium heat ~fry{6%min}, turning once. They shrink and dome; the dimple and the extra width are what stop that.