This is a good basic breakfast sausage recipe and can be adjusted to your own likings. Mix well with your hands and form into patties. Remember to cook ground pork to a minimum of 160 f according to a food thermometer. Then fry the patties in olive oil until cooked through. In a large bowl combine herbs garlic sugar salt and ground pork.

To freeze these breakfast sausage patties i usually set each patty on a parchment paper on a cutting board or tray. As mentioned above when making these juicy breakfast sausage patties i like to use dried thyme garlic powder smoked paprika red pepper flakes and cayenne pepper. Transfer the frozen sausage patties into a ziploc bag airtight container until needed. Roll out the sausage mixture cut out rounds and transfer onto a lined baking sheet in one single layer. In a large bowl combine the first 9 ingredients.

Then i layer the patties on top of one another leaving the parchment paper between each layer. Drain and serve immediately with pancakes waffles or eggs. Using a hand mixer beat the ground pork until well combined. In a large bowl combine the turkey salt sage thyme nutmeg and cayenne. In a large skillet coated with cooking spray cook patties in batches over medium heat until a thermometer reads 160 5 6 minutes on each side.

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Freeze until the sausage patties are firm about 1 to 2 hours. Combine ground pork salt marjoram sage savory and pepper in a large bowl. Sausage patties can be fully cooled wrapped and frozen for microwave reheating. This homemade pork sausage mixture makes wonderful breakfast sausage patties. But you can use other spices.

Shape into eight patties. Shape into twenty 3 in. I pop the entire tray in the freezer for about 10 minutes for the meat to settle. Mix lightly but thoroughly. I did let the pork spices blend in the fridge for about 18 hours and would highly recommend doing that if you have time.

Use your hands to mix ingredients together. You can use different spices. In a large skillet cook patties in oil over medium heat for 5 minutes on each side or until juices run clear. Fry the sausages on both sides until completely cooked through and golden brown about 4 minutes per side. Shape mixture into eight 2 ounce patties about the size of a small burger bun.

To shape the patties divide ground pork mixture into 2 ounce portions. To shape the patties divide ground pork mixture into 2 ounce portions. Use your hands to mix ingredients together. Shape into eight patties. Freeze until the sausage patties are firm about 1 to 2 hours.

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Shape mixture into eight 2 ounce patties about the size of a small burger bun. Then i layer the patties on top of one another leaving the parchment paper between each layer. To freeze these breakfast sausage patties i usually set each patty on a parchment paper on a cutting board or tray. This is a good basic breakfast sausage recipe and can be adjusted to your own likings.