Homemade Breakfast Sausage (Fresh Pork Patties)

Name: Homemade Breakfast Sausage (Fresh Pork Patties)
Ingredients: 1 kg Pork shoulder (trimmed and cubed); 200 g cubed Pork fatback (or bacon fat); 2 tsp Dried sage; 1 tsp Dried marjoram; 1 tsp Dried thyme; 2 tsp Salt; 1 tsp Black pepper; ¼ tsp Ground nutmeg; 2 tbsp Maple syrup (optional for sweetness)

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesBreakfastSausagePorkMildFromScratchPattiesAmericanStyle

Homemade Breakfast Sausage (Fresh Pork Patties)

Nutrition (per serving)

250Calories

18 gProtein

2 gCarbs

20 gFat

1 gSugar

800 mgSalt

Ingredients

1 kg Pork shoulder (trimmed and cubed)
200 g cubed Pork fatback (or bacon fat)
2 tsp Dried sage
1 tsp Dried marjoram
1 tsp Dried thyme
2 tsp Salt
1 tsp Black pepper
¼ tsp Ground nutmeg
2 tbsp Maple syrup (optional for sweetness)

Method

Chill meat and fat cubes in freezer 30–60 min (helps grinding).
Attach coarse plate to meat grinder → grind pork shoulder + fatback together into large bowl.
Add all spices, salt, pepper, optional maple syrup → mix by hand 2–3 min until sticky and uniform (do not overmix).
Test flavor: fry small patty 3–4 min per side → taste → adjust seasonings (e.g. more salt or sage).
Form into 8–12 patties (≈100 g each) → flatten to 1 cm thick → refrigerate 1 hour to firm (or freeze for later).
Cook: heat skillet over medium → fry patties 4–5 min per side until browned and internal temp 71 °C (160 °F) → do not overcrowd pan.
Drain on paper towels → serve hot.
Store raw patties refrigerated 2–3 days or frozen 3 months — classic mild breakfast sausage patties from scratch.