Sausage Patties from Scratch
Store-bought logs are often overworked and under-seasoned. When you mix the meat yourself, you control the coarseness of the grind and the intensity of the herbs.
Temperature is your primary ingredient
If the fat begins to smear or soften before you cook it, the texture will turn pasty. Keep your meat in the refrigerator until the exact moment you are ready to mix and form.
- Mixing bowl
- Cast iron skillet
- Scale
- Heavy-bottomed spatula
What goes in.
- 1 lbpork shoulder, ground coarse
- 1 tspkosher salt
- 1 tsprubbed sage
- 1/2 tspcracked black pepper
- 1/4 tspcrushed red pepper flakes
- 1/4 tspground fennel seeds
Do not knead the meat
Use your fingertips to distribute the spices rather than your palms. Overworking the meat develops proteins that make the sausage tough instead of tender.
The method.
Chill the bowl
Place your mixing bowl in the freezer for ten minutes before starting to ensure the fat stays firm.
Combine the dry ingredients
Whisk the salt, sage, pepper, fennel, and red pepper flakes in a small bowl to ensure the spices are evenly distributed before hitting the meat.
Incorporate the spices
Add the cold pork to the bowl and sprinkle the spice mixture over the top. Use a light touch to fold the spices into the meat until just combined.
Form the patties
Divide the meat into four equal portions. Gently pat them into disks about 3/4-inch thick. Press a small indentation into the center of each with your thumb to prevent them from puffing up while cooking.
Sear the patties
Heat a cast iron skillet over medium heat. Place the patties in the pan, ensuring they aren't crowded. Cook for 4 to 5 minutes per side until a deep, dark brown crust forms and the interior is cooked through.
Other turns to take.
Maple Infused
Add one tablespoon of dark maple syrup to the meat mixture for a balance of salt and sweetness.
Spicy Version
Increase the red pepper flakes to a full teaspoon and add a pinch of cayenne.
When it doesn't go to plan.
If you don't have a meat grinder, ask your butcher to give you the coarsest grind available.
Fry a tiny piece of the mixture in the pan first to check if the seasoning is to your liking before shaping all the patties.
Let the cooked patties rest on a paper towel for two minutes before serving to let the juices redistribute.
The ones that keep coming up.
Can I use ground pork from a pre-packaged tube?
You can, but check the fat content. You need at least 20 percent fat to keep the patty from drying out.
Why did my patties shrink significantly?
The meat was likely overworked or the pan was too hot. Keep the mixing minimal and the heat steady at medium.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe