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I love homemade breakfast sausage patties. This recipe is from the Highland Lake Inn, Flat Rock, NC.
- Place all ingredients in a bowl and combine with fingers using a folding motion.
- Form into 3/4 inch patties and fry in a heavy skillet over medium heat until juices run clear.
I made 2/3 of the recipe since my local grocery seems to have a fetish about packing ground pork in 1 lb packages only. However, I kept all the spices except the salt at the original level. These were very nice; moist, and the flavours well balanced. The patties were fairly delicate, but did hold together - it helped that they are small.