Homemade Grilled Breakfast Sausage Patties recipe

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Ingredients

1 tablespoon rubbed sage
1 teaspoon kosher salt, or to taste
1 teaspoon dried parsley
½ teaspoon crushed red pepper flakes, or to taste
½ teaspoon fennel seeds
½ teaspoon ground black pepper, or to taste
½ teaspoon smoked paprika
½ teaspoon ground coriander
¼ teaspoon dried thyme
1 pound ground pork
1 tablespoon vegetable oil

Nutrition Info

269.3 calories
carbohydrate: 1.2 g
cholesterol: 73.6 mg
fat: 19.9 g
fiber: 0.8 g
protein: 20.4 g
saturatedFat: 6.6 g
servingSize: -
sodium: 58.4 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Stir sage, salt, parsley, red pepper, fennel, black pepper, smoked paprika, coriander, and thyme together in a small bowl.

  2. Place ground pork in a bowl, add seasoning mix, and mix well using your hands until all ingredients are evenly distributed. Form into a roll about 2 inches in diameter and 6 inches long. Wrap tightly in plastic wrap and refrigerate for 8 hours, or up to 24 hours.

  3. Clean and preheat an outdoor grill for medium-high heat and lightly oil the grate.

  4. Slice seasoned pork into twelve 1/2-inch thick patties.

  5. Place patties onto the hot grate. Close lid and allow to cook for 1 1/2 minutes. Rotate each patty 90 degrees and continue grilling for 1 1/2 minutes at a time, until juices run clear, 6 minutes total. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Recipe Yield

12 sausage patties

Recipe Note

I looked and looked at the grocery store for a breakfast sausage that did not include sugar. It was a long and fruitless search, so I decided to make it myself. After a couple of tries, yielding rather bland tasting sausage, I realized that commercial sausage sits with its seasonings and preservatives, and possibly, flavor enhancers, in the grocer's refrigerator case for a long time. When you make this sausage, please don't skip the resting time in the refrigerator, because this allows the seasonings to bloom.

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