Make homemade sausage patties when you want to customize the seasonings, keep tabs on the sodium and dazzle your brunch guests.
Author: Kim Galeaz, RDN CD
Recipe type: breakfast, dinner, brunch
Cuisine: American
Serves: 8 patties
Ingredients
¾ teaspoon fennel seeds, skillet toasted, then crushed
¾ teaspoon ground sage
½ teaspoon crushed thyme
⅛ teaspoon ground nutmeg
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¾ teaspoon ground black pepper
⅛ teaspoon crushed red pepper
¾ teaspoon Aleppo pepper
1 pound lean ground pork
Instructions
Heat an 8-inch skillet over medium heat. Add fennel seeds and cook, stirring or shaking constantly, until seeds are fragrant and toasted, about 3-4 minutes.
Crush seeds with mortar and pestle.
In a small bowl, whisk crushed fennel with remaining nine seasonings until thoroughly combined. In a large bowl, combine ground pork with spice mixture, blending with wooden spoon or hands. (Avoid over-working mixture as patties will be tough.)
Shape into 8 patties, 3-inches in diameter.
Heat an extra-large skillet (12-inch) over medium heat until hot. Add patties and cook until patties reach 160°F in the center, about 3-4 minutes per side.
Serve immediately.
Recipe by at https://kimgaleaz.com/2017/04/brunch-breakfast-homemade-sausage-patties/