Breakfast Sausage Patties (Print Version)

# Ingredients:

→ Base

01 - 1 pound ground pork or boneless pork shoulder

→ Fresh Herbs & Aromatics

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

→ Seasonings

05 - 1½ teaspoons packed light brown sugar
06 - 1½ teaspoons smoked paprika powder
07 - ¼ teaspoon powdered nutmeg
08 - 1 teaspoon ground black peppercorns
09 - 1½ teaspoons coarse-grain salt
10 - 1½ teaspoons red pepper flakes

→ Cooking

11 - 1 tablespoon vegetable oil

# Instructions:

01 - Chill cubed pork shoulder (if using) for 15-20 minutes. Skip this if your pork is already ground.
02 - Run chilled pork chunks through a grinder using a medium plate, or skip this if using pre-ground pork.
03 - Combine ground pork with all your seasonings, herbs, and spices until fully mixed.
04 - Cook a little bit of the mix to taste it and tweak the flavor if needed.
05 - Make round patties about 2½–3 inches wide.
06 - Heat oil in a pan and fry patties on medium heat for 3–4 minutes per side until golden and done inside.

# Notes:

01 - Store in the fridge for 3 days if prepped early
02 - Good for 5 days refrigerated or half a year frozen
03 - Dried herbs can work—just cut the amount in half
04 - You can turn these into sausage links with casings

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