Breakfast Patties
Submitted by GMWARREN
Homemade breakfast sausage patties ground from pork shoulder and bacon, seasoned with sage, mace, coriander, and fresh orange zest. No mystery ingredients, just real pork and bold spice.
YIELD
12 servingsPREP
15 minCOOK
10 minREADY
25 minOnce you grind your own breakfast sausage, you’ll never go back to that shrink-wrapped stuff. You just won’t.
Pork shoulder and bacon get ground together with a savory blend of sage, garlic, mace, coriander, and a surprise hit of fresh orange zest that lifts everything. The flavor is leagues beyond anything from the grocery store, and you control exactly what goes in.
Grind, shape into patties, and pan-fry in butter until golden and sizzling. That’s it. Pure breakfast satisfaction.
Chef Tips
- Keep the meat and grinder parts cold. Partially freeze the pork and bacon for 30 minutes before grinding for a cleaner cut and better texture.
- If using a food processor, pulse in small batches and watch carefully. You want a coarse grind, not a paste.
- These freeze beautifully. Layer patties between parchment paper in a zip-top bag and freeze for up to 3 months.
- The orange zest is subtle but essential. It brightens the richness of the pork without making it taste citrusy.
Ingredients
Directions
COMBINE ALL INGREDIENTS except butter.
If using a meat grinder, fit it with a medium die.
If using a food processor, put only a small quantity in the work bowl at a time and pulse carefully so the mixture doesn’t turn into a paste.
Repeat until all mixture is ground; then mix the separate batches together well.
Form the ground meat into patties.
To cook the sausage, melt the butter in a large skillet over medium heat on the stove and cook the patties 2-to-3 minutes on each side.
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