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Breakfast Sausage Patties with Herbs and spices

Breakfast Sausage Patties with Herbs and Spices

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 8 patties (about 4 servings)

Equipment

  • Large Mixing Bowl allows room for even mixing.
  • Small bowl for dissolving mustard, vinegar, and water.
  • Measuring Spoons precise seasoning.
  • Large Skillet or Griddle heavy-bottomed preferred for even browning.
  • Spatula or fish turner for flipping patties.
  • Sheet pan and parchment paper handy for transfer or finishing in oven.
  • Optional: food scale for uniform patties, great for meal prep or for saving freeze portions.

Ingredients
  

  • 1 lb 450 g ground pork – choose a mixture of shoulder and lean for the best fat balance.
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 1 tsp dried sage
  • ½ tsp dried thyme or 1 tsp fresh, finely chopped
  • ½ tsp dried rosemary crushed
  • ½ tsp smoked paprika – adds depth and color.
  • ¼ tsp nutmeg finely grated
  • ¼ tsp crushed red pepper flakes optional, for light heat
  • 1 Tbsp brown sugar light or dark
  • 2 cloves garlic minced
  • 2 Tbsp finely diced onion
  • 1 Tbsp Dijon mustard adds tang and moisture
  • 1 tsp Worcestershire sauce
  • 1 tsp apple cider vinegar for brightness
  • 1 tbsp ice-cold water helps bind and keeps patties juicy

Instructions
 

Mix the ingredients

  1. In a large bowl, combine ground pork, salt, pepper, sage, thyme, rosemary, paprika, nutmeg, red pepper flakes (if using), and brown sugar. Add minced garlic and diced onion. In a small bowl, whisk Dijon mustard, Worcestershire sauce, apple cider vinegar, and ice‑cold water. Pour into the meat mixture.

Tip: Use clean hands or a fork to mix just until combined—overmixing can make patties tough.

    Form the patties

    1. Divide mixture into eight equal portions (about 2 oz or 55 g each). Roll into balls, then flatten into ~3½‑inch discs, about ½‑inch thick. Press center slightly for even cooking.

    Chill (optional but recommended)

    1. Chill patties for 10–15 minutes in refrigerator. This firms them slightly and helps retain juiciness during cooking.

    Cook on stovetop

    1. Preheat skillet or griddle over medium heat. Lightly oil or use cooking spray. Place patties in single layer, spaced apart. Cook 4–5 minutes on first side until nicely browned and edges set. Flip and cook 3–4 minutes more until center reaches 160°F (71°C). Internal juices may run clear or slightly pink.

    Finish in oven (optional)

    1. For thicker or juicier patties, transfer sheet‑lined pan to 350°F (175°C) oven for additional 3–5 minutes.

    Rest

    1. Let patties rest 2 minutes before serving—this locks in moisture.