Homemade Pork Sausage Patties
- Ready In:
2 pounds pork
- 1 onion, finely chopped
- 1 tablespoon fresh minced garlic (optional and to taste)
- 1⁄4 cup oil
- 1⁄2 cup fresh breadcrumb
- 2 tablespoons milk
- 2 lbs ground pork (not the lean pork for this!)
- 2 teaspoons salt
- 1 teaspoon pepper (preferably white)
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon cayenne
- 1⁄8 teaspoon ground cloves
- 1 pinch dried thyme (rubbed between fingers to release flavor)
- 1 pinch sage
- 2 large egg yolks
- In a small skillet heat oil over medium-low heat and saute the onion and garlic (if using) for about 7-8 minutes, or until softened; cool for 10-15 minutes.
- Meanwhile while the onions are cooling, in a bowl stir together the soft bread crumbs and milk; let stand until the milk is absorbed.
- Add in the onions to the milk/crumb mixture with all remaining ingredients; mix with a spoon until well blended (I use clean hands).
- Form sausage into about a 3-inch patty (about 1/2-inch thick) but of coarse you can make them any size you desire.
- With wet hands arrange on a baking sheet lined with wax paper.
- At this point the patties may be frozen.
- Heat oil in a frypan over medium heat.
- Cook patties for about 4-6 minutes, turning once (do not flatten patties while cooking, as the juices will run out).
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