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A few years ago, I made my first homemade sausage patties. They're easy to do and taste great! Do not use meat that is very lean, or they'll be dry ... you need some of the fat with it to make them nice, plump and juicy. Mix and change up the spices any way you want to make it your own.
RECIPE
Ingredients
2 pounds ground pork
1 tbsp. maple syrup
1 tsp. garlic powder
1/2 tbsp. table salt
1/2 tsp. ground black pepper
1/2 tsp. dried sage
1/2 tsp. dried thyme
1/4 tsp. cayenne pepper
Method
Spread the pork out in a large bowl and sprinkle with maple syrup, garlic, salt, pepper, sage, thyme, and cayenne.
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RECIPE
Ingredients
2 pounds ground pork
1 tbsp. maple syrup
1 tsp. garlic powder
1/2 tbsp. table salt
1/2 tsp. ground black pepper
1/2 tsp. dried sage
1/2 tsp. dried thyme
1/4 tsp. cayenne pepper
Method
Spread the pork out in a large bowl and sprinkle with maple syrup, garlic, salt, pepper, sage, thyme, and cayenne.
Using your hands, gently fold the flavorings evenly into the pork, then portion and shape into sixteen 2-ounce patties (about 1/4 cup each). I use a round biscuit cutter placing each portion of pork into the cutter, and pressing the meat down to fit the cutter using my fingers. This helps keep the patties an even size and thickness.
Liberally spay a fry pan with cooking spray, or use 2 tbls. oil and heat until bubbling.
Liberally spay a fry pan with cooking spray, or use 2 tbls. oil and heat until bubbling.
Add the patties and cook until well browned on both sides, about 5 minutes per side.
Transfer to a paper-towel-lined plate.
Patties can be shaped, wrapped and frozen for use another time.
Yield: 16 two-ounce patties
Yield: 16 two-ounce patties
Original recipe adapted from Cook's Country.
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.