Homemade Breakfast Sausage Patties

Ingredients

• 1 tablespoon Light Brown Sugar (for the breakfast seasoning blend)
• 2 teaspoons Rubbed Sage (fresh or dried, part of the seasoning blend)
• 1 teaspoon Ground Black Pepper (freshly ground if possible)
• 0.25 teaspoon Cayenne Pepper (adds a subtle heat)
• 2 pounds Pork Butt (choose a piece with a full fat cap and good marbling; about 20% fat)
• 14 grams Table Salt (1.5% of meat weight; can use kosher or sea salt (adjust weight accordingly))
• 2 teaspoons Vegetable Oil (for pan‑frying; neutral oil)

Instructions

1. Make the seasoning blend

   Combine 1 tablespoon light brown sugar, 2 teaspoons rubbed sage, 1 teaspoon ground black pepper, and ¼ teaspoon cayenne pepper in a small bowl. Stir until evenly mixed.

   Time: PT2M

2. Cut and trim the pork

   Trim any sinew or connective tissue from the 2‑pound pork butt, leaving all visible fat. Cut the meat into roughly ¾‑inch cubes.

   Time: PT10M

3. Weigh the pork and calculate salt

   Weigh the trimmed pork (approximately 962 g). Multiply the weight by 0.015 to get the salt amount (≈14 g). Measure 14 g of table salt.

   Time: PT5M

4. Season the meat and rest

   Place the pork cubes in a large bowl, add the 14 g salt and the seasoning blend, and toss to coat evenly. Cover the bowl and refrigerate for at least 8 hours, up to 2 days.

   Time: PT2M

5. Transfer to a baking sheet

   After the rest, spread the seasoned pork pieces in a single layer on a rimmed baking sheet.

   Time: PT0M

6. Freeze meat and grinder attachments

   Place the baking sheet in the freezer for 45 minutes until the meat is firm on the outside but still pliable inside. Simultaneously, freeze the grinder attachment for about 1 hour.

   Time: PT1H45M

7. Prepare an ice‑water bowl

   Fill a large bowl with ice and water, then nest a medium bowl inside it. This will keep the ground meat cold as it is processed.

   Time: PT2M

8. Grind the pork

   Set the grinder to a coarse plate (3/16‑¼ inch). Feed the frozen pork cubes through the grinder into the chilled inner bowl.

   Time: PT5M

9. Knead the ground mixture

   Transfer the ground meat to the large mixing bowl. Using clean hands, knead for 1½‑2 minutes until the mixture becomes tacky and the myosin proteins are developed.

   Time: PT2M

10. Portion and shape patties

    Weigh out 1.5‑2 oz (≈45‑55 g) portions and shape each into a 2½‑inch wide, ½‑inch thick patty. You should obtain about 16 patties.

    Time: PT5M

11. Preheat the skillet

    Heat a 12‑inch non‑stick skillet over medium heat and add 2 teaspoons of vegetable oil. Wait until the oil shimmers.

    Time: PT2M

12. Cook the first batch

    Add half of the patties to the skillet. Cook 3‑5 minutes per side, turning once, until the exterior is golden‑brown and the internal temperature reaches 145‑150°F.

    Time: PT8M

    Temperature: 145-150°F

13. Keep cooked patties warm

    Transfer the cooked patties to a plate and loosely cover with foil to retain heat.

    Time: PT2M

14. Cook the second batch

    Repeat the cooking process with the remaining patties, again 3‑5 minutes per side until internal temperature reaches 145‑150°F.

    Time: PT8M

    Temperature: 145-150°F

15. Serve

    Serve the breakfast sausage patties hot, alongside eggs, toast, or your favorite breakfast sides.

    Time: PT0M

Nutrition Facts

Calories

120

Protein

8 g

Carbohydrates

2 g

Fat

9 g

Fiber

0 g

Ingredient Substitutions

• Instead of Light Brown Sugar: Dark brown sugar, Honey (use less)
• Instead of Rubbed Sage: Dried sage, Thyme
• Instead of Ground Black Pepper: White pepper
• Instead of Cayenne Pepper: Chili powder, Paprika
• Instead of Pork Butt: Pork shoulder, Ground pork with added pork fat
• Instead of Table Salt: Kosher salt (use 1.2× weight), Sea salt
• Instead of Vegetable Oil: Canola oil, Avocado oil

Equipment Needed

• Cutting Board
• Sharp Knife
• Kitchen Scale
• Mixing Bowl (large)
• Small Bowl
• Medium Bowl for Ice Bath
• Meat Grinder
• Grinder Attachment (coarse plate)
• Non‑Stick Skillet
• Spatula
• Measuring Spoons
• Aluminum Foil (optional)

Critical Steps — Do Not Skip

• Accurately calculate and apply 1.5% salt by weight of the pork.
• Keep the meat and grinder attachments thoroughly chilled before grinding.
• Grind to a coarse texture without over‑processing.
• Knead the ground mixture to develop myosin for a snappy texture.
• Cook patties to an internal temperature of 145‑150°F for safety and juiciness.

Chef Tips from the Video

• Place a bag of ice under the grinder bowl to keep the entire setup cold.
• Use a digital scale for each patty to ensure uniform size and cooking time.
• If you prefer a spicier patty, increase cayenne to ½ teaspoon or add a pinch of smoked paprika.

Troubleshooting

Storage

Refrigerator: Store cooked patties in an airtight container for 3‑4 days.

Freezer: Freeze raw patties on a tray, then transfer to a zip‑top bag; keep for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Grind and shape the patties up to 2 days ahead; keep them covered and refrigerated.
• Freeze raw patties on a tray, then bag them; cook from frozen, adding an extra minute per side.
• Prepare the seasoning blend in bulk and store in an airtight jar for future batches.

Frequently Asked Questions