2 tablespoons Fresh Sage Leaves, Chopped Fine
1 tablespoon Fresh Thyme Leaves, Chopped
2 teaspoons Fennel Seeds, Crushed
1 teaspoon Crushed Red Pepper Flakes
1/4 teaspoon Ground Nutmeg
1 tablespoon Kosher salt
2 teaspoons Ground Black Pepper
3 pounds Ground Pork
6 slices Uncooked, Smoked Bacon, Minced
¼ cup Maple Syrup (Pure, if Possible)
2 tablespoon Canola Oil
Step 1
This recipe’s instructions are about as easy peasy as you can get. The only thing you want to remember is NOT to over mix it with your hands which will make the resulting patties a bit tough.
To avoid that, we recommend you do the following.
Step 2
Place the ground pork and the minced raw bacon in a large mixing bowl.
Step 3
Drizzle the maple syrup evenly over the surface of the pork.
Step 4
In a separate bowl, mix together all the remaining ingredients EXCEPT the canola oil (which you will use later when frying your first patties).
Step 5
Sprinkle these mixed herbs, spices, salt and pepper, over the ground pork.
Step 6
Carefully mix together all these ingredients by lifting and folding the meat mixture over and upon itself while occasionally stirring and “squishing” it a bit
This mixing should only take about 30 seconds.
Step 7
When you feel that the meat mixture is thoroughly combined, cover it with plastic film (or a lid) and refrigerate it for at LEAST one hour. 3 or 4 hours is even better. This will allow the herbs and spices to flavor the pork properly.
Step 8
After the mixture has rested, portion into a balls approximately 2 ½” round and then flatten into a patties which will be about 3” in diameter and ½” thick.
Step 9
Place all finished patties that you intend to freeze, between sheets of waxed paper and freeze. Once frozen, peel off the waxed paper and place in small, zip-lock bags for longer freezing storage.
Step 10
To cook, place the fully thawed patties in a medium hot skillet or non-stick fry pan with a small amount of canola oil. Fry until medium brown on both sides and before removing from the pan, test for doneness by making a small incision into the middle one of one of the patties. The meat should be fully firm and browned throughout. If using an insta-read thermometer, the temperature would be 165 F.
Step 1
This recipe’s instructions are about as easy peasy as you can get. The only thing you want to remember is NOT to over mix it with your hands which will make the resulting patties a bit tough.
To avoid that, we recommend you do the following.
Step 2
Place the ground pork and the minced raw bacon in a large mixing bowl.
Step 3
Drizzle the maple syrup evenly over the surface of the pork.
Step 4
In a separate bowl, mix together all the remaining ingredients EXCEPT the canola oil (which you will use later when frying your first patties).
Step 5
Sprinkle these mixed herbs, spices, salt and pepper, over the ground pork.
Step 6
Carefully mix together all these ingredients by lifting and folding the meat mixture over and upon itself while occasionally stirring and “squishing” it a bit
This mixing should only take about 30 seconds.
Step 7
When you feel that the meat mixture is thoroughly combined, cover it with plastic film (or a lid) and refrigerate it for at LEAST one hour. 3 or 4 hours is even better. This will allow the herbs and spices to flavor the pork properly.
Step 8
After the mixture has rested, portion into a balls approximately 2 ½” round and then flatten into a patties which will be about 3” in diameter and ½” thick.
Step 9
Place all finished patties that you intend to freeze, between sheets of waxed paper and freeze. Once frozen, peel off the waxed paper and place in small, zip-lock bags for longer freezing storage.
Step 10
To cook, place the fully thawed patties in a medium hot skillet or non-stick fry pan with a small amount of canola oil. Fry until medium brown on both sides and before removing from the pan, test for doneness by making a small incision into the middle one of one of the patties. The meat should be fully firm and browned throughout. If using an insta-read thermometer, the temperature would be 165 F.
And it’s beyond the fact that it’s just plain satisfying to make something yourself, something that can’t be duplicated by some huge, multi-national food manufacturer.
Making your own, homemade Breakfast Sausage is something special.
Pork has an especially mild and sweet flavor which pairs so well with both sage and thyme and they’re often used together in many entrée recipes as well.
And for those who prefer turkey breakfast sausage, this recipe works equally well with ground turkey!
And whether you enjoy these patties with your morning eggs, pancakes, hash browns or even some fancy omelet or a breakfast sandwich like you see at the popular fast food chains, this recipe is definitely a keeper.
Even better, make a bit extra, then patty them up and freeze them.
Not only do they freeze well, but you can always pull out a few and make them into another classic meal.
We think this recipe has JUST the right balance of savory pork, herbaceous herbs, a touch of spicy heat and some mild sweetness to satisfy everyone at the breakfast table.
And it all starts with a trip to Cattleman’s.
Oct 4, 2024
With family roots, hailing from as far away as Mexico, the Philippines and even Sweden, Cattleman’s Pit Master Christian Huerta, born in San Diego, California, but who now makes...
