Homemade Sausage Patties for Breakfast and Brunch

 homemade sausage patties

DIY sausage patties are easy and tasty for brunch and breakfast.

Serve these easy, do-it-yourself pork sausage patties for breakfast, dinner or at your next brunch. The basic seasonings in these skillet sausages mimics the flavor of traditional patties, but you can customize them with any favorite blend of spices, herbs and seasonings. Maybe you’d like them with all Italian-style seasonings. Or Cajun, Moroccan or Latino with chili peppers, cumin and lime zest. Or smoky with chipotle chili pepper or smoked paprika. You can even add a little finely chopped apple or bell pepper.

Nutrition perks include plenty of filling protein from the lean pork, along with B-vitamins and potassium. Even better, these homemade patties mean less sodium than store-bought versions, because you get to control the sodium.

 

DIY Sausage Patties
 
Prep time
Cook time
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Make homemade sausage patties when you want to customize the seasonings, keep tabs on the sodium and dazzle your brunch guests.
Author:
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
  1. 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.
  2. Crush seeds with mortar and pestle.
  3. 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.)
  4. Shape into 8 patties, 3-inches in diameter.
  5. 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.
  6. Serve immediately.

No mortar and pestle to crush those fennel seeds? No worries. Just put the seeds in a zippered plastic bag and pound with a meat tenderizer or rolling pin. Toasting those before crushing really brings out their flavor, so don’t skip that step!

Cocoa Chile Pork Tenderloin with Triple Cherry Sauce

Pork Full bowl BLOGPT[pinit]

Pork tenderloin is so versatile – grill it outside or oven roast it inside, and either way, it’s typically done in 30 minutes or less.

Pork tenderloin tastes terrific with just a simple salt and pepper rub, but it also goes with numerous flavor profiles. Sweet. Savory. Zesty. Spicy. Tangy. In less than 2 minutes you can whisk up a smoky BBQ, Cajun, Caribbean, Latin, Thai or Asian rub. Or my 3-in-1 sweet, smoky and spicy Cocoa Chile Rub. Deep chocolate flavor to compliment the smoky and spicy.

Want more pork versatility? Try pork tenderloin with savory chutney, zesty salsa and sweet or sour sauces. I vote for a sweet sauce to balance the spicy and smoky Cocoa Chile Rub, like my Triple Cherry Sauce. Cherries happen to be my #1 favorite fruit and this sauce counts toward your daily fruit servings!

Time to celebrate the goodness of this recipe:

  • Weight watcher. Pork protein (about 24 grams in every 3-ounce cooked serving) helps fill you up, keeps you full and satisfied and therefore, helps curb cravings and prevent mindless munching and overeating. This helps weight loss and weight maintenance efforts.
  • Muscle manager. Protein is critical for optimal muscle repair and growth day-to-day, after exercise and especially as you age. The latest research suggests spreading that protein throughout the day, so 20-30 grams at breakfast, lunch and dinner…not just at dinner!
  • Monotony breaker. Attention gym goers and weight trainers! There’s more than chicken to help you “eat more protein!” There are 7 slim cuts of pork. And pork tenderloin is just as lean as chicken breast with only 2.98 grams fat in a 3-ounce serving.
  • Processed with perks. This cherry sauce is a shining example of processed foods that provide big nutrient perks. Like canned, frozen, dried and 100% juices in the fruit and vegetable category. They’re just as nutrient-rich as fresh. Tart cherries contain natural anti-inflammatory properties, too.
  • RQ. That’s short for restaurant quality, the term my good friend Rick uses for home-cooked recipes that are just as good as restaurant foods. My husband Jeff says this Cocoa Chile Pork Tenderloin with Triple Cherry Sauce is better than RQ!
    Cocoa Chile Pork Tenderloin with Triple Cherry Sauce
     
    Author:
    Ingredients
    • Cocoa Chile Rub
    • 2 tablespoons unsweetened cocoa powder
    • 2 teaspoons ancho chile pepper
    • 1 teaspoon chipotle chile pepper
    • ½ teaspoon paprika
    • ½ teaspoon ground cayenne pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon dried oregano leaves
    • ½ teaspoon ground Saigon cinnamon
    • 1 teaspoon firmly packed light brown sugar
    • 1 ¼ teaspoons kosher salt
    • Pork
    • 2 pork tenderloins (2 ¼ - 2 ½ pounds total)
    • Triple Cherry Sauce
    • 1 can (15 oz.) unsweetened tart cherries, drained and juice reserved
    • ½ - 1 cup 100% tart cherry juice
    • 2 tablespoons cornstarch
    • ⅓ cup firmly packed light brown sugar*
    • ¾ cup dried tart cherries
    • ¼ teaspoon Dijon mustard
    • 1 teaspoon red wine vinegar
    Instructions
    1. Heat oven to 425°F.
    2. Whisk all rub ingredients together in a small bowl. Divide mixture between both tenderloins, completely rubbing, coating and pressing into pork thoroughly. Place tenderloins in large rimmed baking covered with foil.
    3. Roast pork until it reaches 145°F with an instant read thermometer, about 20 – 35 depending on tenderloin thickness. Check temperature regularly after about 15 minutes of roasting. Let pork rest at least 3 minutes before slicing.
    4. While pork cooks, make cherry sauce. Drain cherries and reserve juice. Add enough additional 100% tart cherry juice to make 1⅓ cups total liquid.
    5. In a small bowl, stir cornstarch into ¼ cup cherry liquid. In a small saucepan, combine cornstarch mixture with remaining juice, canned cherries, brown sugar and dried cherries. Cook, stirring nearly constantly, until mixture boils and thickens. Remove from heat and stir in mustard and vinegar. Enjoy warm or room temperature with pork tenderloin.
    6. Makes 6-8 servings (about 2 ½ cups total sauce)

    [pinit] Disclosure: As a proud supporter of Indiana Agriculture, I’m happy to mention this is a sponsored post for the Indiana’s Family of Farmers. And did you know? Indiana ranks 5th in pork producing states.

Living downtown Indianapolis = Super Sized Excitement

Living in downtown Indianapolis right now is one mega, super-sized serving of excitement.  That’s right – I live less than a mile from Lucas Oil Stadium, home of Super Bowl XLVI on February 5. Since Super Bowl is apparently the #2 eating event for Americans, I’d like to share my ideas for serving great-tasting, nutrient-rich and decadent foods for this super-sized occasion.  

Menu
Smoky Rubbed Pork Tenderloin with Chipotle-Lime Mayonnaise on Whole Grain Mini Buns

Good Luck Salsa with Whole Grain Corn Tortilla Chips

Bacon Apple Football Cheeseball

Pork tenderloin stars as the lean protein choice to provide satiety and an excellent source of certain B-vitamins; it’s also a good source of zinc. Black-eyed peas, a fiber-filled legume, star in the savory salsa that will bring Good Luck to your team. And decadent bacon stars in the dried-apple studded, calcium-rich sweet-savory cheeseball shaped like a football.

Disclosure: I’m a culinary-nutrition consultant to restaurants and numerous public relations representing one or more foods/beverages included in this post and several agriculture organizations.

 

Smoky Rubbed Pork Tenderloin

2 pork tenderloins, about 2 to 2 1/3 pounds total

Smoky Rub

1 tablespoon chili powder

1 tablespoon chipotle chili powder

2 teaspoons smoked paprika

1 teaspoon ancho chili powder

1 teaspoon black pepper

1 tablespoon sugar

¼ teaspoon salt

Preheat oven to 425°F. Combine all smoky rub ingredients in small bowl and stir well. Completely cover pork tenderloins with rub. Roast for 20 to 27 minutes, or until temperature in center of pork is 145 degrees. Remove pork and let rest 3 minutes before slicing. Serve with chipotle lime mayo on whole grain buns. Makes about 6 to 8 servings.

Find more inspiration with lean pork, bacon and side-dishes for your Super Bowl Party at www.PorkBeInspired.com

Good Luck Salsa

2 cans (15 – 16 oz.) black-eyed peas, rinsed and drained

1 can (15 – 16 oz.) white and yellow sweet corn, rinsed and drained

1 can (15 oz.) petite diced tomatoes, drained

1 to 1 ½ jalapeño peppers, seeded and finely minced

¼ to 1/3 cup finely chopped fresh cilantro

¾ cup finely chopped red onion

1/3 cup red wine vinegar

2 ½ tablespoons extra virgin olive oil

1 teaspoon kosher salt

½ teaspoon black pepper

½ teaspoon garlic powder

1 teaspoon dried oregano

¾ to 1 teaspoon ground cumin

Combine peas, corn, tomatoes, peppers, cilantro and onion in large bowl. Whisk together remaining ingredients and pour over vegetables, stirring to combine and coat. Refrigerate a couple hours before serving. Enjoy with whole-grain corn chips. Makes about 6 cups, or 24 servings of 1/4 cup each.

Living downtown Indianapolis = Super Sized Excitement

Living in downtown Indianapolis right now is one mega, super-sized serving of excitement.  That’s right – I live less than a mile from Lucas Oil Stadium, home of Super Bowl XLVI on February 5. Since Super Bowl is apparently the #2 eating event for Americans, I’d like to share my ideas for serving great-tasting, nutrient-rich and decadent foods for this super-sized occasion.  

 

Menu
Smoky Rubbed Pork Tenderloin with Chipotle-Lime Mayonnaise on Whole Grain Mini Buns

Good Luck Salsa with Whole Grain Corn Tortilla Chips

Bacon Apple Football Cheeseball

 

Pork tenderloin stars as the lean protein choice to provide satiety and an excellent source of certain B-vitamins; it’s also a good source of zinc. Black-eyed peas, a fiber-filled legume, star in the savory salsa that will bring Good Luck to your team. And decadent bacon stars in the dried-apple studded, calcium-rich sweet-savory cheeseball shaped like a football.

 

Disclosure: I’m a culinary-nutrition consultant to restaurants and numerous public relations representing one or more foods/beverages included in this post and several agriculture organizations.

 

Smoky Rubbed Pork Tenderloin

 

2 pork tenderloins, about 2 to 2 1/3 pounds total

Smoky Rub

1 tablespoon chili powder

1 tablespoon chipotle chili powder

2 teaspoons smoked paprika

1 teaspoon ancho chili powder

1 teaspoon black pepper

1 tablespoon sugar

¼ teaspoon salt

 

Preheat oven to 425°F. Combine all smoky rub ingredients in small bowl and stir well. Completely cover pork tenderloins with rub. Roast for 20 to 27 minutes, or until temperature in center of pork is 145 degrees. Remove pork and let rest 3 minutes before slicing. Serve with chipotle lime mayo on whole grain buns. Makes about 6 to 8 servings.

 

Find more inspiration with lean pork, bacon and side-dishes for your Super Bowl Party at www.PorkBeInspired.com

 

Good Luck Salsa

 

2 cans (15 – 16 oz.) black-eyed peas, rinsed and drained

1 can (15 – 16 oz.) white and yellow sweet corn, rinsed and drained

1 can (15 oz.) petite diced tomatoes, drained

1 to 1 ½ jalapeño peppers, seeded and finely minced

¼ to 1/3 cup finely chopped fresh cilantro

¾ cup finely chopped red onion

1/3 cup red wine vinegar

2 ½ tablespoons extra virgin olive oil

1 teaspoon kosher salt

½ teaspoon black pepper

½ teaspoon garlic powder

1 teaspoon dried oregano

¾ to 1 teaspoon ground cumin

 

Combine peas, corn, tomatoes, peppers, cilantro and onion in large bowl. Whisk together remaining ingredients and pour over vegetables, stirring to combine and coat. Refrigerate a couple hours before serving. Enjoy with whole-grain corn chips. Makes about 6 cups, or 24 servings of 1/4 cup each.