Homemade Breakfast Sausage Patties (Print Version)

# Ingredients:

→ Base

01 - 1 pound pork shoulder (deboned) or pre-ground pork

→ Fresh Herbs & Aromatics

02 - 1 tablespoon fresh sage, minced
03 - 1 tablespoon fresh thyme, minced
04 - 3 garlic cloves, finely grated

→ Seasonings

05 - 1½ teaspoons crushed red pepper flakes
06 - 1½ teaspoons ground paprika
07 - ¼ teaspoon ground nutmeg
08 - 1½ teaspoons light brown sugar, packed
09 - 1½ teaspoons coarse salt
10 - 1 teaspoon ground black pepper

→ Cooking

11 - 1 tablespoon cooking oil

# Instructions:

01 - If using pork shoulder, cut into 1-inch chunks and chill 15-20 minutes. Skip if using pre-ground pork.
02 - If using pork shoulder, grind cold cubed pork using medium dye. Skip if using pre-ground pork.
03 - Mix ground pork with all herbs, spices, and seasonings until thoroughly combined.
04 - Fry small piece to taste and adjust seasonings if needed.
05 - Shape into 2½-3 inch diameter patties.
06 - Fry in oiled skillet over medium heat, 3-4 minutes per side until browned and cooked through.

# Notes:

01 - Can be made up to 3 days ahead
02 - Keeps 5 days in fridge or 6 months frozen
03 - Can use dried herbs (use half amount)
04 - Can be made into links using sheep casing

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