Breakfast Sausage Patties

Dr. J’s Kitchen

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Maple-fennel pork sausage patties seasoned with thyme, sage, rosemary, kosher salt, and black pepper.

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Servings: 16 servings

Course: Breakfast

Cuisine: American

2 pounds ground pork 82% lean; avoid extra-lean pork or patties may be dry (907.2 g)
1/4 cup maple syrup (60 mL)
1 teaspoon dried thyme (5 mL)
3/4 teaspoon fennel seeds crushed (3.8 mL)
1/2 teaspoon dried sage (2.5 mL)
1/4 teaspoon dried rosemary (1.2 mL)
1 1/2 teaspoons kosher salt (7.5 mL)
1/2 teaspoon ground black pepper (2.5 mL)
3 tablespoons avocado oil for frying (45 mL)

Place the fennel seeds in a zip-top bag and crush them with a rolling pin, or use a spice grinder.
Preheat a large cast iron skillet over medium heat with 3 tablespoons of avocado oil.
In a large bowl, combine the ground pork, maple syrup, thyme, crushed fennel, sage, rosemary, kosher salt, and black pepper. Mix until combined.
Use a 1/4-cup scoop to portion the mixture. Flatten each portion into a patty. The mixture should make 16 patties.
Cook the patties in batches in the preheated skillet for approximately 5 minutes per side, until cooked through.
Serve immediately, or let the patties cool completely before storing in a freezer-safe container or bag. Freeze for up to 3 months.

Yield: Makes 16 patties.

Choose the pork: The source recommends 82% lean ground pork and cautions against extra-lean pork because the patties can turn out dry.

Freezing: Cool cooked patties completely, then freeze in an airtight freezer-safe container or bag for up to 3 months.

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