These sausage patties are your favourite pork sausage in patty form. It’s so easy – just pork mince (ground pork) mixed with a simple spice blend! Serve for dinner with garlic rice or roast potatoes with steamed greens. Then enjoy for breakfast with eggs!
Homemade sausage patties
This is just a great, quick way to use pork mince to make something really tasty that’s a little bit different to the usual. (That’s ground pork, to Americans reading this!)
Essentially, it’s the flavour of your favourite classic pork sausages, cooked up in patty form. Some might identify with these as breakfast sausage patties. It’s similar to the sausage patties I use in my homemade Sausage and Egg Not-McMuffins. But the spice blend is a little bolder, because these are intended for eating plain rather than in breakfast burger form which gets an extra helping hand from cheese and egg.
They are very, very tasty. And I particularly love that there’s no chopping involved, not even mincing garlic. Just crack open your spice jars!
What you need
Here’s what you need to make these pork sausage patties. Pork is the best meat to use because it’s the softest and juiciest. However, the spice blend goes well with chicken and turkey too.
Pork – The fattier your meat, the juicier your patties will be. Having said that, you will see in the video how ridiculously juicy my patties are, and I made this with ordinary pork mince purchased from the grocery store!
Sage powder – This is the secret ingredient! It’s got an earthy, herbaceous flavour and rarely do you see it used in the quantities we’re using in today’s recipe: 1 whole teaspoon for 500g/1lb of pork. It’s the spice that separates this blend from any other generic spice mix, and makes it distinctly “pork sausage” flavoured!
Other spices – Nothing unusual here, just all my usual suspects. Thyme, garlic and onion powder, black pepper (an assertive amount!), salt and a touch of sugar.
No breadcrumbs, no egg. Today’s patties are 100% meat, as all sausages should be. Boo to fillers! 🙂
How to make homemade pork sausage patties
Surprise! Guess who’s in today’s recipe video. 🙂
Mix the pork and spices together well. Use your hands, there’s just no better way to ensure all the spices mix through properly! Using your hands also binds the meat together better which ensures your patties don’t fall apart when cooking.
Form patties – Make 8 patties, pressing together firmly. Make them about 1cm / 0.4″ thick. This is the ideal thickness so they cook through relatively quickly and evenly while the surface goes a lovely golden brown.
Too thick = overcooked outer band and risk of overly brown surface. Too thin = cooks through too quickly before you get colour on the surface.
DENT to prevent doming! Make a shallow dent in the middle of the pattie (just one side) using the back your 2 fingers. This anticipates the doming that happens when you cook patties, so these patties come out flat instead and makes it easier to brown the surface easily.
Don’t even think about pressing the patties flat – you’ll squeeze all the tasty meat juices out!
Cook patties on medium high for 2 minutes on each side until deep golden. Drain on paper towels then serve!
How I serve sausage patties
Serve for dinner with a starch, greens and a squirt of ketchup! There is absolutely no need to get fancy with the sauce. 🙂
Here are some combination suggestions:
With garlic rice or roast potatoes, and steamed greens drizzled with dressing (I used French Dressing in the photos today but if you’re in a rush, use my Everyday Dressing)
With potato and gravy
In burger form. Jam 2 patties between bread or in long rolls with lettuce, cheese, onion, pickles and – yup, you guessed it, a squirt of ketchup!
And as for breakfast:
With a fried or scrambled eggs and toast
Breakfast burgers! Egg, bacon, pan fried tomato slices or mushrooms and cheese, piled on a soft roll. Yes yes yes!
Homemade Sausage and Egg McMuffin – See separate recipe here.
I’m sure I’m missing some obvious, excellent ways to serve homemade sausage patties. Share your suggestions below! – Nagi x
Watch how to make it
My debut recipe video starring yours truly! Just dabbling….. 🙂
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Homemade sausage patties
Ingredients
Sausage patties:
- 500g/ 1 lb pork mince (ground pork) (sub chicken, turkey)
- 1 tsp dried ground sage (secret ingredient! Note 1)
- 1/2 tsp dried thyme , crushed with fingers (Note 2)
- 1 tsp onion powder (sub more garlic powder)
- 1/2 tsp garlic powder (sub more onion powder)
- 1 tsp black pepper
- 3/4 tsp cooking / kosher salt (or 1/2 tsp table salt)
- 1/2 tsp sugar (optional)
Cooking & serving:
- 2 tbsp olive oil
- Ketchup for serving
Instructions
- Make patties – Place sausage pattie ingredients in a bowl and mix well with your hands. Divide into 8 and form 1 cm / 0.4" thick patties. Make a shallow dent in the middle of the surface – this prevents the patties from doming as they cook.
- Cook 4 minutes – Heat 1 tablespoon of oil in a large non stick pan over medium high heat. Cook half the patties for 2 minutes on each side until golden. Transfer to a paper towel lined plate. Heat remaining oil and cook remaining patties.
- Serve with ketchup! (See recipe card intro for serving ideas)
Recipe Notes:
Nutrition Information:
Life of Dozer
Multiple cameos in today’s recipe video!
This was really tasty, I used fresh sage – yum!,, my mistake was cooking them in the air fryer and miscalculating the time required… resulting in hard balls! I’ll try it again
Hi Nagi, we are wanting to make homemade sausages (in skins). Do you think the proportions/ratios of herbs in this recipe would work? Also, will we need to add breadcrumbs? Would appreciate your advice please. xx
Please don’t omit or substitute the sage….it’s a game changer!!!
Nagi you’ve done it again lovely lady 😘
WOW!!! Tried this recipe for the first time and it was AMAZING!! The different spices and the amount is just perfect! The husband LOVED it!! Thank you ❤️ Another perfect addition to our dinner menu.
How can something so simple taste so dam good
Thought I had beef mince, no, it was pork mince. Nagi to the rescue. Also cooked the garlic rice and beans with french dressing. WOW what a meal. Definitely on the to again list.
I was in a mad rush to make patties so did the 4 min fry. It was cooked. Juicy and perfect in a ciabatta roll with wilted baby spinach, cheese, Kewpie Mayo and ketchup.
I used pork mince from the butcher and not the compressed strands of pork from Coles. I am being specific because someone said it was dry. It wasn’t. It was lovely. Easy and all done in 20 minutes for a post school snack.
I don’t use sage much except in pasta or roast chicken so omitted it. I guess I can add some if I want that sausage taste next time.
Hi made these very nice put half through mincer with black pudding and made scotch eggs lovely
Great video Nagi, Dozer looks good too
Another delicious winner 🥇
Thanks, Nagi.
Quick, easy, and DELICIOUS! (And budget friendly too!) Just note the servings don’t go that far when feeding teenage boys who really liked it too. Doubling next time!
I enjoyed these but what was the taste it left in my mouth? Either sage? Never tasted it before. Or the onion powder?
probably sage. it has the strongest flavour in the mix to my tastebuds. I wouldn’t omit it completely (it makes it taste like English/aus sausage), instead use 1/2tsp so it’s there but not front and centre
I really enjoyed your recipe. Thank you so much for sharing.
3rd time making these, that says something. Quick, easy and perfect on a hot WA day. Served tonight with cauliflower pickles and a riff on Nagi’s wonderful fancy-pants spple salad.
Made these last night. Full of flavour however I think I worked the mince too much. They weren’t nice and soft just compacted
I did the alternative spices to the sage this time, and also used beef mince coz that’s all I had, & 1/4 teaspoon chilli powder & my Son raved about them. He ate the whole lot!
Very dry and too much sage
Dry is the cook’s fault, not the recipe.
Cooked these for dinner together with some roast potato and kumera pieces, plus the favourite avocado salad. Delicious and so easy to do. Definitely making again!
Absolutely the best with baked mac and cheese!
Or for breakfast….or just about anything. I did add a few red pepper flakes too, since we like things a little spicier but they’re wonderful just as the recipe is.
So easy and tasty! I made these and served it with fried eggs and your no knead dutch oven bread and it was an amazing breakfast that will keep me going until lunch time!