It all started with the search for a quick breakfast patty.
I needed a patty that my teenager could pop in the microwave in the morning before school. We are big on proteins for breakfast in our house; they make us feel full longer.
Perhaps you can find an organic, delicious breakfast patties in your supermarket, but we couldn’t. So we decided to make them ourselves. And I, being the plan-in-advance, long-term-thinking, and slightly lazy mom that I am, decided to make a huge batch to freeze in the process.
Well, it worked. We made a ton, cooked them up, and froze them, and they’re now rapidly dwindling in the freezer—which is fine because school’s almost over.
These sausage patties are easy to make and even easier to eat. The only thing I haven’t been able to do is make them look flat and perfectly round and “pressed” like a commercial frozen one.
But these aren’t made by a machine—they’re made by gnarly mom hands.
Breakfast Sausage Patties from Scratch
Ingredients:
- 4 pounds organic ground pork
- 2 teaspoons sage
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon thyme
- ½ teaspoon marjoram
Directions:
- Mix all the ingredients in a bowl. Feel free to vary or experiment with spices. (We tried half beef and half pork to begin with, but it tasted too much like a burger and not enough like sausage.)
- Mold mixture into patties by hand and either fry in a pan or broil. Make sure they are cooked all the way through.
- Lay patties out in a single layer on a cookie sheet and freeze.
- When they are frozen, pop them into a glass jar, and voilà, you’ve got breakfast patty sausages. From scratch.
I was looking for a good and simple recipe this weekend! Woohoo! Thanks for the post!
The meat is already stocked in my natural food market. Since I am trying to “watch it” with the cholesterol, and I don’t eat pork anymore, I use the turkey sausage meat already prepared, seasonings and all. All I have to do is bring it home, make the patties, and drop it in the pan. The source is from a sustainable farm in MD that treats its animals kindly, let them go about their business and feed them with organic feed. The meat tastes great, and breakfast is a pleasure with thick cut challah with pure, organic maple syrup, a smidgen of organic butter and of course scrambled, free-range organic eggs! Mangia!
Well, I don’t eat meat, fish or fowl, but am glad those of you who do are still going organic. If we all do our best to find and buy only organic, we just might beat the GMO’s to death!
good recipe and preparation, but why pop them in a glass jar to be frozen?
good recipe and preparation but why pop them in a glass jar after they are frozen? I worry about glass breaking in the freezer
I raised pastured Red Wattle pork. I feed my hogs an organic/non-GMO grain mixture to suppliment their pastures. Most people don’t know that pastured hogs have far less cholesterol than their CAFO farmed counterparts. The “good fats” are at a much higher level as well. Please don’t eliminate the humanely raised pork from the small family farm due to the cholesterol myth that all pork is high in cholesterol. The only problem is the factory farmed pork disguised as “natural”. Farm in partnership with the people that raise your meat, and you will find that you help save breeds, small family farms and encourage others to farm sustainably!