Simple Homemade Sausage Patties Recipes

Steps:

• In a large bowl, combine the first 9 ingredients. Add pork; mix lightly but thoroughly. Shape into twenty 3-in. patties., In a large skillet coated with cooking spray, cook patties in batches over medium heat until a thermometer reads 160°, 5-6 minutes on each side. Remove to paper towels to drain. Freeze option: Wrap each cooked, cooled patty; transfer to an airtight container. May be frozen for up to 3 months. To use, unwrap patties and place on a baking sheet coated with cooking spray. Bake at 350° until heated through, about 15 minutes on each side.

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 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:

• 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:

• Stir the brown sugar, sage, salt, basil, black pepper, onion powder, marjoram, and red pepper flakes together in a small bowl. Place the ground beef in a large bowl; mix the spice blend into the ground beef with your hands until evenly integrated. Refrigerate for 24 hours to let the flavors blend.
• Divide the ground beef mixture into 8 patties.
• Place a large skillet over medium heat; cook the patties in the skillet until firm, hot, and cooked in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

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.

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:

• 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:

• Combine pork, maple syrup, salt, sage, onion powder, black pepper, red pepper flakes, marjoram, coriander, and cloves in a bowl; mix well. Form into 10 small patties.
• Heat olive oil in a large skillet over medium heat. Working in batches, add patties, and fry until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (73 degrees C).

Steps:

• In a bowl, combine all ingredients, mixing lightly but thoroughly. Shape into eight 1/2-in.-thick patties. Refrigerate 1 hour., In a large cast-iron or other heavy skillet, cook patties over medium heat until a thermometer reads 160°, 6-8 minutes on each side.

Steps:

• Skin sausages, place in a bowl with the spring onion and stir well. Divide the mixture into 8 and shape into round patties. On a plate, mix together 2tbsp flour with the herbs. Dip the patties in to coat each side.
• Cook the potatoes in boiling water for 10 - 15 mins until tender. Meanwhile heat 3/4 oz of the butter and half the oil in a frying pan, then fry the onion for 10 mins until golden brown. Stir in the cranberry sauce and cook until it's dissolved. Stir in the remaining flour and cook until it turns golden. Remove from the heat and gradually stir in the stock. Return to the heat and cook until the gravy has thickened slightly. Season to taste.
• Drain and mash the potatoes with the milk and butter and add the mustard, if liked. Keep warm.
• Heat the remaining oil in a frying pan, then cook the patties until golden on each side. Reheat the gravy.
• Place some mash in the centre of each plate, top with two of the patties and spoon over the gravy. Serve with mixed vegetables.

Steps:

• Soak bread in milk in a large bowl for 5 minutes, tear bread into small pieces, gently squeeze out excess milk and return to bowl after discarding milk.
• Heat 1 tbls oil in a heavy skillet, add onion and sautee until soft.
• Add onion and remaining ingredients to the bowl and stir until mixture pulls away from the sides of the bowl.
• With wet hands, form into 24 balls, then flatten each ball until 1/2 inch thick.
• Cover and refrigerate 1 hour or make the day before.
• Cook sausage patties in the remaining 3 tbls of oil over medium about 5 minutes per side and drain on paper towels.