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Chef John's Breakfast Sausage Patties

Rated as 4.59 out of 5 Stars

"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 160 cals
Original recipe yields 6 servings

Directions

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  • Prep

  • Cook

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  1. 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.
  2. 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.
  3. 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.
  4. 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.

Footnotes

  • Cook's Note:
  • If using table salt instead of kosher salt, only use 1/2 to 3/4 teaspoon.

Nutrition Facts


Per Serving: 160 calories; 11 g fat; 0.8 g carbohydrates; 13.6 g protein; 49 mg cholesterol; 359 mg sodium. Full nutrition

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Reviews

Read all reviews 19
  1. 27 Ratings

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Most helpful positive review

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

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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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 ...

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...

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...

I need to add about a tablespoon of maple syrup to the mix. It's a wonderful home-made sausage patty!

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.

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!!!!

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.

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...

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.