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My review
Chef John's Breakfast Sausage Patties
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Chef John
"This is a simple breakfast sausage in patty form. So easy! The key is to get freshly and coarsely ground pork shoulder from a real live butcher."
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Ingredients
8 h 25 m servings 160Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place pork, fennel seeds, orange zest, salt, black pepper, Italian seasoning, red pepper flakes, and nutmeg into a bowl and stir very lightly with a fork to combine. Do not overmix. Cover and refrigerate overnight.
- Check seasonings before using: Shape about 2 teaspoons sausage into a small patty and fry until brown in a skillet over medium heat. Let cool 1 to 2 minutes and taste for seasoning.
- Cover a cutting board with plastic wrap. Divide sausage into 6 equal pieces, roll into a balls, and wrap each ball with plastic wrap. Press flat into patties and discard plastic.
- Place a heavy skillet, such as a cast iron skillet, over medium-high heat. Cook patties in hot skillet until meat is no longer pink in the center and the sausage is browned, about 3 minutes per side. Serve immediately.
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Footnotes
- Cook's Note:
- If using table salt instead of kosher salt, only use 1/2 to 3/4 teaspoon.
Nutrition Facts
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Reviews
Read all reviews 2130 Ratings
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Most helpful positive review
9/30/2014
We really liked these and I made them into small patties and they froze well, and are great to pop in a pan on a cool weekend morning. I cut back the salt to about 3/4 of a teaspoon, and kicked...
Most helpful critical review
1/17/2014
Although this tasted fine, it is not the flavor I expect in a breakfast sausage. My boys, who love sausage, didn't eat it. They were put off by the orange and fennel. I thought it tasted too ...
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1/17/2014
Although this tasted fine, it is not the flavor I expect in a breakfast sausage. My boys, who love sausage, didn't eat it. They were put off by the orange and fennel. I thought it tasted too ...
9/30/2014
We really liked these and I made them into small patties and they froze well, and are great to pop in a pan on a cool weekend morning. I cut back the salt to about 3/4 of a teaspoon, and kicked...
1/19/2014
I thought the orange zest was novel, but I don't think it works for a breakfast sausage. There wasn't enough flavor there, and the orange and fennel combination just wasn't what I expect to tas...
11/20/2014
I need to add about a tablespoon of maple syrup to the mix. It's a wonderful home-made sausage patty!
1/26/2015
These turned out great. It's been a long time since I made my own sausage but these were way better than store bought. I loved the orange zest. reminded me of a good spring/summer day.
1/17/2017
Made according to recipe (orange zest and slightly-crushed fennel seed, refrigerated 10 hours, lightly mixed with fork). The only exception was that I do not have recourse to a "real live butche...
1/28/2015
Perfect as it is! I would suggest reducing the red pepper flakes if you have kids under 5 years old as it might be too hot for them.It is much nicer than store bought breakfast sausage!!!!
1/2/2014
Yum. This is a great breakfast patty recipe. I followed the recipe except for the orange zest which I didn't have. I subbed orange marmalade. Will make this often.
7/7/2017
Still a little light for me. I added some garlic black pepper and that helped a lot I did like the sweet orange flavor and will make this again. Salt control is essential for me.