Homemade Pork Sausage Patties Recipes

Steps:

• In a large bowl, combine the first six ingredients. Crumble sausage over mixture and mix well. Shape into six patties. , In a large skillet, cook patties over medium heat for 6 minutes on each side or until meat is no longer pink, turning occasionally. Freeze option: Prepare uncooked patties and freeze, covered, on a plastic wrap-lined baking sheet until firm. Transfer patties to a resealable plastic bag; return to freezer. To use, cook frozen patties as directed, increasing time as necessary for a thermometer to read 160°.

Steps:

• Mix together the pork, garlic, sage, thyme, fennel, nutmeg, salt, and pepper in a medium bowl. Add the egg white and combine thoroughly. Cover and chill for at least 15 minutes.
• To easily form the sausage patties, rinse your hands in cold water. Divide the mixture into eighths and shape each portion into a 2 1/2-inch disk. Patties can be made to this point and refrigerated or frozen until ready to use.
• Heat a skillet over high heat, and then swirl in the oil. Fry the sausages on both sides until completely cooked through and golden brown, about 4 minutes per side. Drain and serve immediately with pancakes, waffles or eggs. Sausage patties can be fully cooled, wrapped, and frozen for microwave reheating.

Steps:

• In a bowl, combine all ingredients; mix well. Shape into eight 4-in. patties. In a skillet over medium heat, fry patties for 3-4 minutes per side until browned or until no longer pink in the center.

Steps:

• Mix the pork, brown sugar, sage, thyme, ginger, cayenne, 1 1/2 teaspoons salt, 1 teaspoon black pepper and 2 tablespoons water in a large bowl. Form into 2-inch patties; transfer to a baking sheet, cover and refrigerate at least 1 hour or overnight.
• Preheat the oven to 300 degrees F. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat; add half the sausage patties and cook, flipping once, until browned, about 5 minutes. Transfer to a baking sheet. Add the remaining 1 tablespoon vegetable oil to the skillet and repeat with the remaining patties. Transfer the patties to the oven and bake until cooked through, 3 to 5 minutes.

Steps:

• In a small saute pan, cook the bacon over medium heat until rendered but not crispy, about 3 minutes. Add 1 tablespoon vegetable oil and onions, and cook until the onions are soft and begin to turn golden in color, about 3 more minutes. Add the minced garlic and cook an additional 1 minute, or until fragrant. Remove the pan from the heat, and set aside.
• In a medium bowl, use a fork to mix together the bread crumbs, brown sugar, thyme, cayenne pepper, and salt, and pepper. Add the ground pork, egg yolk, and bacon and onion mixture to the bread crumbs, and gently mix with your hands until just combined. Do not over mix. Divide the mixture into 8 even portions and form into patties, pressing a small thumb indentation in the middle of each so they stay flat when they cook. In a large saute pan, heat 1 tablespoon vegetable oil over medium-high heat. Add the sausage patties and brown on both sides, about 2 minutes per side. Add a tablespoon of water and cover the pan for 3 minutes, or until the sausage is fully cooked. Serve hot.

Steps:

• Mix all ingredients thoroughly. Form into 8 patties, about 1/2-inch thick. Cook in heavy skillet until well browned. Turn, cook on other side until browned and center is done. Drain off fat. Serve.

Steps:

• Place pork, fennel seeds, orange zest, salt, black pepper, Italian seasoning, red pepper flakes, and nutmeg into a bowl and stir very lightly with a fork to combine. Do not overmix. Cover and refrigerate overnight.
• Check seasonings before using: Shape about 2 teaspoons sausage into a small patty and fry until brown in a skillet over medium heat. Let cool 1 to 2 minutes and taste for seasoning.
• Cover a cutting board with plastic wrap. Divide sausage into 6 equal pieces, roll into a balls, and wrap each ball with plastic wrap. Press flat into patties and discard plastic.
• Place a heavy skillet, such as a cast iron skillet, over medium-high heat. Cook patties in hot skillet until meat is no longer pink in the center and the sausage is browned, about 3 minutes per side. Serve immediately.

Steps:

• Combine parsley, salt, fennel, black pepper, garlic, Italian seasoning, minced onion, and red pepper flakes in a spice grinder or mortar and pestle. Grind until all seasonings are finely crushed.
• Place pork in a large bowl and add seasoning mix. Mix with your hands until well combined. Roll into a log and slice into four 1/2-inch thick sausage patties.
• Heat oil in a skillet over medium heat and cook sausage patties for 4 minutes. Turn patties and finish cooking for 4 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (73 degrees C).

Steps:

• In a small skillet heat oil over medium-low heat and saute the onion and garlic (if using) for about 7-8 minutes, or until softened; cool for 10-15 minutes.
• Meanwhile while the onions are cooling, in a bowl stir together the soft bread crumbs and milk; let stand until the milk is absorbed.
• Add in the onions to the milk/crumb mixture with all remaining ingredients; mix with a spoon until well blended (I use clean hands).
• Form sausage into about a 3-inch patty (about 1/2-inch thick) but of coarse you can make them any size you desire.
• With wet hands arrange on a baking sheet lined with wax paper.
• At this point the patties may be frozen.
• Heat oil in a frypan over medium heat.
• Cook patties for about 4-6 minutes, turning once (do not flatten patties while cooking, as the juices will run out).

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, gently break up the pork into chunks. Add the spice ingredients and mix on medium speed, just until blended and the pieces of fat start to look a little "smeared" against the meat (see Tip).
• Heat a tablespoon or so of oil in a small skillet over medium-high heat. Form a little of the sausage mixture into a patty and cook, flipping occasionally, until the pork is cooked through. Let cool slightly, then taste for seasoning. Gently mix in more salt as needed and retest if you like.
• Shape the remaining sausage into patties or mold around skewers to make kebabs. Cook on the stove top or a grill.
• Note
• You can make the sausage up to a day ahead of time. Store it covered in the refrigerator, but let it come to room temperature before cooking.
• Tip
• The key to making good sausage is to beat the mixture just until the fat starts to stretch, but not blend, into the meat; that way, the mixture will hold together and the flavors will be well integrated. It's important to keep all ingredients cool; otherwise, the fat will melt into the meat. The ideal for this is to use a stand mixer with the paddle attachment; rinse the bowl and attachment in icy-cold water to chill them first. But you can also use your hands, as long as you keep them cool (I dip mine in an ice bath).

Steps:

• In a bowl, combine all ingredients; mix well. Shape into eight 4-in. patties. In a skillet over medium heat, fry patties for 3-4 minutes per side until browned or until no longer pink in the center. Yield: 8 servings.

Steps:

• Cook onion in 2 tablespoons oil in a small heavy skillet over moderately low heat, stirring occasionally, until softened and beginning to brown, 8 to 10 minutes. Cool 10 minutes.
• While onions are cooling, stir together bread crumbs and milk in a large bowl and let stand until crumbs absorb milk.
• Add onions and remaining ingredients to crumb mixture and stir with a fork until blended well.
• Preheat oven to 250°F.
• Form sausage mixture into 3-inch patties (about 1/2 inch thick) with dampened hands and arrange on a wax-paper-lined tray. Heat remaining 1/2 teaspoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook patties in 3 batches, turning once, until browned and just cooked through, 4 to 6 minutes per batch. Drain patties briefly on paper towels as cooked, then transfer to a shallow baking pan and keep warm, covered with foil, in oven while cooking remaining batches.