Homemade Pork Breakfast Sausage Patties, Seasoning Mix (TYPE 1)
This mix of seasonings was served on New Years Day for brunch. It turned out great, not by any means really spicy or “Hot” as some might like but if you like “Mild but Flavorful” I’d say “Give it a try and then adjust spices as desired”.
For 1 lb. of ground pork with between 20 – 30% fat content mix the following. This will make 8 – 9, 3″ Sausage Patties, which can be frozen and used as needed or cooked as a whole batch and served up for a big meal with family or friends.
| Spice | Ground Pork | Ground Pork | Ground Pork |
| 1.0 lb. | 1.5 lb. | 2.0 lb. | |
| Makes 8 Patties | Makes 12 Patties | Makes 16 Patties | |
| Salt | 1.0 tsp | 1.5 tsp | 2.0 tsp |
| Black Pepper | 0.5 tsp | 0.75 tsp | 1.0 tsp |
| Cayenne Pepper | 0.25 tsp | 0.375 tsp | 0.5 tsp |
| Garlic Powder | 1.0 tsp | 1.5 tsp | 2.0 tsp |
| Paprika | 1.0 tsp | 1.5 tsp | 2.0 tsp |
| Thyme | 1.0 tsp | 1.5 tsp | 2.0 tsp |
Mix it all up. To little and the patties will fall apart, too much and it just gets “Gooey”. You’ll know when it’s right.
Make the patties, about 3.5 – 4″ round and no more than 3/8″ thick. Refrigerate overnight and enjoy the next day or freeze for later. Cook immediately if required but don’t expect the same result.
Fry ’em up. Serve with whatever you like. Try making larger patties, cooked under a “Steak Press” for use in “Sausage Muffins”. Add cheese & Egg if you like.
Have a great day!