These ground pork sausage patties combine pork with sage, fennel, black pepper, and a little garlic for a savory, breakfast-friendly sausage you can make without casings. Shape the mixture ahead, chill it briefly so the patties hold together, then cook them in a skillet until browned and safely cooked through.
Ingredients
- 1 1/2 lb ground pork, preferably about 80% lean (680 g)
- 1 1/4 tsp fine salt (7 g)
- 1 tsp freshly ground black pepper (2 g)
- 1 tsp dried rubbed sage (about 1 g)
- 1 tsp fennel seeds, lightly crushed (2 g)
- 1/2 tsp dried thyme (about 0.5 g)
- 1/2 tsp sweet paprika (1 g)
- 1 tsp packed light brown sugar (4 g)
- 1 small garlic clove, finely grated or minced (about 3 g)
- 2 tbsp cold water (30 ml)
- 1 tsp neutral cooking oil, only if the skillet needs it (5 ml)
Instructions
- Mix the seasoning. In a small bowl, stir together the salt, pepper, sage, crushed fennel, thyme, paprika, and brown sugar. Crushing the fennel with the bottom of a small pan or a mortar helps release its aroma; it should be cracked, not ground into powder. Grate or mince the garlic finely so it distributes evenly through the pork.
- Season the pork. Put the ground pork in a large mixing bowl and sprinkle the spice mixture and garlic over it. Pour in the cold water. With clean hands or a fork, gently mix just until the seasonings look evenly distributed. Avoid kneading the meat for several minutes: excessive mixing can make cooked patties tight and bouncy rather than tender. If you want to check the seasoning, cook a small teaspoon-sized portion in a skillet and taste it before shaping the full batch.
- Shape and chill. Divide the mixture into 8 equal portions, about 3 oz (85 g) each. Shape each into a patty about 2 1/2 to 3 inches (6 to 7.5 cm) wide and roughly 1/2 inch (1.3 cm) thick. Make a shallow indentation in the center of each patty with your thumb; this helps limit doming as the meat cooks. Arrange them on a plate or small tray, cover, and refrigerate for 30 minutes. Chilling firms the fat and makes the patties easier to handle.
- Heat the skillet. Set a large heavy skillet or griddle over medium heat for a couple of minutes. If it is not nonstick and the pork looks quite lean, add the teaspoon of oil and spread it over the cooking surface. A properly heated pan should sizzle when a small bit of sausage touches it, but it should not smoke. Cook the patties in batches with space between them; crowding traps steam and makes browning harder.
- Cook the patties. Place 4 patties in the skillet and cook for about 5 to 6 minutes on the first side, then turn and cook another 5 to 6 minutes. Adjust the heat if the outside darkens before the center is ready. Check the center of the thickest patty with a food thermometer inserted from the side; the USDA FSIS safe minimum internal temperature for ground pork is 160°F (71°C). If any patty is below that temperature, continue cooking and check again. Transfer the cooked patties to a clean plate and cook the remaining batch the same way. Do not put cooked sausage back on the plate that held raw pork.
- Rest briefly and serve. Let the patties stand for about 2 minutes so the juices settle, then serve hot. If cooking the batches sequentially, keep the first batch on a clean, warm plate while the second cooks; avoid leaving cooked meat at room temperature for more than 2 hours.
Tips
- Keep the pork cold. Cold meat is less sticky and easier to shape. If the mixture becomes soft while you work, put the bowl in the refrigerator for 10 minutes before forming the patties. Wash hands, utensils, and surfaces that contact raw pork with hot, soapy water.
- Use the seasoning as a starting point. Sage and fennel give these patties a familiar breakfast-sausage character, but their intensity varies by brand and freshness. For a reliable taste check, fry a small sample before shaping everything. Add a little more salt or spice to the raw mixture only after that sample has cooked.
- Adjust for lean pork. Pork labeled extra lean can produce drier patties. If that is what you have, take care not to overmix or overcook, and use the small amount of oil as needed. Avoid adding a large splash of water; the stated 2 tablespoons help distribute seasoning without making the mixture loose.
- Shape evenly and do not press them down. Similar thickness helps the patties finish at about the same time. Pressing them with a spatula squeezes out juices and does not make them cook faster; turn once and use a thermometer to judge doneness.
Serving Suggestions
Serve the patties with scrambled eggs, toast, and fruit for a simple breakfast, or tuck one into a toasted English muffin with egg and a slice of cheese. They also work with pancakes, waffles, or a bowl of grits. For a more substantial plate, add roasted potatoes or sautéed greens and a spoonful of applesauce or tomato relish to balance the savory seasoning.
For a brunch buffet, keep the patties warm in a covered oven-safe dish while the remaining food is prepared, and serve them with mustard, hot sauce, or maple syrup on the side. These are loose-meat patties rather than links, so they are easy to portion and do not require sausage casings. If serving a group, keep raw and cooked utensils separate and set out only what can be eaten promptly.
Variations
Make them spicy: Add 1/4 tsp (about 0.5 g) cayenne or red pepper flakes to the spice mixture. For a gentler warmth, use a pinch; for a hotter batch, increase it gradually. Chili flakes add sharper heat than paprika, so do not substitute them in equal amounts if you want only a mild color and flavor change.
Use fresh herbs: Replace the dried sage and thyme with 1 tbsp (about 3 g) finely chopped fresh sage and 1 tbsp (about 3 g) chopped fresh thyme. Fresh herbs taste greener and less concentrated, so the finished sausage will be a little lighter in flavor. Keep the fennel, which contributes a distinct sweet, aromatic note.
Try a maple note: Replace the brown sugar with 2 tsp (10 ml) maple syrup. The mixture will be slightly wetter and the patties may brown more quickly, so watch the heat and still use a thermometer. For a less sweet sausage, leave out the sugar altogether; the patties will remain savory and will still cook properly.
Change the herb profile: For a more peppery, Mediterranean-style patty, omit the sage and use 1 tsp (about 1 g) dried oregano instead. This is a variation rather than a traditional regional claim; ground pork sausage has many household and regional seasoning styles. Keep the total salt the same, and taste a small cooked sample before forming the entire batch if you are changing several spices.
Storage and Reheating
Refrigerate cooked patties within 2 hours of cooking in a shallow, airtight container. They keep for 3 to 4 days in the refrigerator. Let them cool briefly before covering, but do not leave them on the counter until completely cold. Store uncooked patties covered in the refrigerator and cook them within 1 to 2 days; for longer storage, freeze them instead.
To freeze uncooked patties, place them on a parchment-lined tray until firm, then transfer them to a freezer-safe bag or container with parchment between layers. Use within about 2 to 3 months for best quality. They can be cooked from frozen over moderate heat, but allow extra cooking time and check the thickest center with a thermometer to confirm 160°F (71°C). Do not rely on color alone.
Reheat cooked patties in a covered skillet over medium-low heat with a teaspoon of water, turning once, until hot throughout. A microwave also works: cover loosely and heat in short intervals, turning or rearranging the patties as needed. For leftovers, the USDA FSIS recommends reheating to 165°F (74°C); check with a food thermometer, especially when reheating several patties together.
Frequently Asked Questions
Can I make these ground pork sausage patties without fennel?
Yes. Leave it out for a simpler sage-and-pepper flavor, or replace it with 1/2 tsp (about 1 g) ground coriander for a gentler, citrusy note. Fennel is distinctive, so the result will taste different, but the patties will still hold together and cook the same way.
Why are my sausage patties tough?
Overmixing, pressing the patties during cooking, or cooking them well beyond the safe temperature can make them firm. Mix only until the seasonings are distributed, shape them gently, and use a thermometer rather than continuing to cook because the surface looks pale. The center must reach 160°F (71°C), but it does not need to be cooked far beyond that.
Can I prepare the mixture the night before?
Yes. Mix and shape the patties, cover them, and refrigerate promptly. Cook within 1 to 2 days, and keep the refrigerator at 40°F (4°C) or colder. The 30-minute chill in the recipe is enough for shaping and browning, but an overnight rest can let the seasonings blend more fully.
Can I cook the patties in an air fryer?
Yes, though appliance sizes and airflow differ. Arrange the patties in one layer with space between them and cook at about 375°F (190°C), turning once, until the center reaches 160°F (71°C). Begin checking around 10 minutes; thicker patties or a crowded basket may take longer. Follow your appliance instructions and use a thermometer rather than relying on a fixed time.
How can I tell whether the patties are done without cutting one open?
Use an instant-read food thermometer. Insert it horizontally from the side into the center of the thickest patty so the sensing area is surrounded by meat. Ground pork is safely cooked at 160°F (71°C), and surface browning or clear juices alone cannot reliably confirm that the center has reached that temperature.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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