Photograph by Isa Zapata, Food Styling by Spencer Richards
These breakfast sausage patties are perfect for freezing, extra insurance toward future hangovers.
Recipe information
Yield
Makes 8 Servings
Ingredients
1 tablespoon finely chopped fresh sage
1 tablespoon finely chopped fresh thyme
2 teaspoons light brown sugar
1½ teaspoons kosher salt
1 teaspoon crushed fennel seeds
½ teaspoon crushed red pepper flakes
¼ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
¼ teaspoon smoked paprika
1 pound ground pork shoulder (Boston butt)
Preparation
Step 1
Mix sage, thyme, brown sugar, salt, fennel seeds, red pepper flakes, black pepper, garlic powder, and paprika in a medium bowl. Add pork and work spice mixture into meat with your hands until it's very well blended.
Step 2
Scoop out ¼-cupfuls of mixture and flatten into about ¼"-thick patties (they will plump slightly when cooled).
Step 3
Griddle sausage over medium-high heat until browned on one side, about 2 minutes. Flip and cook 2 minutes more.
Step 4
Do Ahead: Patties can be made 2 days ahead. Stack between parchment paper; cover and chill, or freeze up to 1 month.
Recipe notes
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