Tired of boring breakfasts? Let’s banish bland from your morning routine forever! These homemade breakfast sausage patties are a total game-changer. They pack all the smoky, spicy, and savory punch of your favorite chorizo, but they come together in a flash. Imagine a perfectly juicy, flavor-packed patty with a delightfully crispy, caramelized crust. They’re my secret weapon for hectic weekday mornings—I make a huge batch on the weekend and freeze them. A delicious, satisfying breakfast is always just minutes away!
MAKES: 10 patties (2 per serving) · PREP TIME: 20 minutes, plus 2 hours to refrigerate · COOK TIME: 15 minutes
Ingredients
• 3 tablespoons / 45 ml avocado oil or olive oil, divided
• 1 small onion, finely diced (about ½ cup / 75g)
• 3 cloves garlic, minced
• 2 teaspoons / 4g dried oregano
• 1½ teaspoons / 3g ground cumin
• 1 teaspoon / 2g smoked paprika
• ¼ teaspoon / 0.5g cayenne pepper
• Pinch of ground cinnamon
• ⅓ cup / 80 ml apple cider vinegar
• ¼ cup / 60 ml cold water
• 1½ pounds / 680g ground pork
• 1½ teaspoons / 9g sea salt
• ½ teaspoon / 1g ground black pepper
Instructions
1. Directions
2. Heat 2 tablespoons of the oil in a sauté pan over medium heat. Add the onion and garlic, cooking until the onion is soft and translucent.
3. Stir in the oregano, cumin, paprika, cayenne, and cinnamon, and cook for 1 minute more until fragrant.
4. Pour in the vinegar and let it simmer, cooking until the liquid has reduced by about half, which should take around 5 minutes.
5. Carefully transfer the onion and spice mixture to a blender. Add the cold water and blend until completely smooth.
6. In a large bowl, combine the ground pork, the blended spice mixture, salt, and pepper. Mix with your hands until just combined—be careful not to overwork the meat.
7. Cover the bowl and refrigerate for at least 2 hours, or up to 24 hours, to allow the flavors to meld together.
8. Shape the chilled pork mixture into 10 equal-sized patties, each about 3 inches in diameter.
9. Heat the remaining 1 tablespoon of oil in a cast-iron skillet over medium heat. Working in batches, cook the patties until deeply browned and cooked through, about 4 minutes per side.
10. Transfer the cooked sausage to a paper towel-lined plate to drain any excess grease before serving.
Nutritional Information
• Nutrition Information
• Serving Size: 2 patties
• CALORIES: 387
• FAT: 30.4g
• PROTEIN: 24.9g
• TOTAL CARBS: 3.4g
• FIBER: 0.7g
• NET CARBS: 2.6g
Pro Tips
• For the best flavor, let the sausage mixture rest in the refrigerator for the full 24 hours. This gives the spices time to fully permeate the meat.
• To keep the patties tender and juicy, mix the until they are just combined. Overworking the ground pork can result in a tough, dense texture.
• These patties are perfect for meal prep. Freeze them either raw or cooked. Place patties on a baking sheet in a single layer to freeze, then transfer to a freezer bag. Reheat or cook from frozen in a skillet over medium-low heat.
• Use a cast-iron skillet for the best crispy, brown crust. Ensure the pan is hot before adding the patties and don’t overcrowd it, as this will cause them to steam instead of sear.
FAQ
Q: Can I make these breakfast sausage patties ahead of time
A: Absolutely! These patties are perfect for meal prep. The recipe notes that for the best flavor, you should let the seasoned pork mixture rest in the refrigerator for at least 2 hours and up to 24 hours before cooking.
Q: How do I freeze homemade sausage patties
A: You can freeze these patties either raw or cooked. Place the individual patties on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer-safe bag. They can be cooked or reheated directly from frozen in a skillet.
Q: Why are my sausage patties tough
A: Sausage patties can become tough and dense if the ground pork is over-mixed. When combining the meat with the spice mixture, mix with your hands only until the ingredients are just combined to ensure a tender, juicy texture.
Q: What kind of pan is best for cooking sausage patties
A: A cast-iron skillet is highly recommended for cooking these sausage patties. It provides excellent heat retention and distribution, which helps create the best crispy, deeply browned crust on the outside while keeping the inside juicy.
