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Homemade Breakfast Sausage Patties

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Homemade Breakfast sausage Patties
Makes approx 10 Breakfast Sausage Patties

Mark here. There’s nothing quite like going to a certain fast food restaurant after a night of fun and ordering a sausage muffin. You know the restaurant, right? I think he used to own a farm (e-i-e-i-o). Well, here in Australia, the breakfast sausage patties are made with beef and they’re great. But in America, they’re made with pork and they’re AMAZING.

Missing them upon returning from our honeymoon to Hawaii, we decided to make our own. After some trial and error in the kitchen, we have the recipe we love and tastes so close to a McMuff -er- I mean a Mark-Muffin (nailed it!). Best of all, being homemade, you know exactly what goes into it, which makes it even better.

Ingredients:

  • 500g pork or beef mince
  • Approx 1/4 cup finely chopped sage
  • 1 tsp salt
  • 2 tsp freshly ground black pepper
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 tsp onion powder

Method:

  1. Place all ingredients into a mixing bowl and combine thoroughly but do not overwork it.
  2. Divide mixture into 10 even portions
  3. Cut 10 squares of baking paper to separate the breakfast sausage patties.
  4. Place one of the meat portions onto baking paper and using a little extra paper press down with the palm of your hand into a patty around 3mm – 5mm thick.
  5. Repeat step 4 with remaining portions, stacking with baking paper between each patty to keep them from sticking.
  6. Chill in fridge for around 6 hours or overnight for better results.

To Prepare:

  1. Heat a frying pan over a medium-high heat and add about a tbsp of oil.
  2. Place patties in the pan and fry for around 2-3 minutes on each side. At this point you can also cook a slice of bacon to add to your Mark-Muffin.
  3. Next, grab one of your Homemade English Muffins, slice open and lightly toast. (We will forgive you if you use store bought English muffins, we suppose…)
  4. Stack your breakfast sausage patties and anything else you want and enjoy.

Notes:

  • For best results, leave them in the fridge for at least a day for all the flavours to mingle!
  • With the baking paper separating each patty, they can be frozen for up to 3 months.
  • Can be cooked from frozen. simply increase the cooking time to 5 -6 minutes on each side
  • For an authentic Egg Mark-Muffin experience (Copyright pending. Honest…), use an egg ring to fry a perfect egg.
  • Patties also go great in croissants or any other kind of bread.

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