Breakfast for me is usually cold and fast – a bowl of cereal, a breakfast pastry, a piece of fruit. But sometimes on the weekends, I go all out and make a full hot breakfast. When I’m all out of bacon, I get my pork fix by making sausage patties. My mom (and co-author of this blog) turned me on to the merits of herbes de Provence, which has now replaced all the herbs I used to add, making this recipe just a bit simpler to make without sacrificing flavor. I usually top mine with over easy eggs, so that when I cut into both, the golden runny yolk oozes over the sausages. Mmm… The perfect bite! — H. Weal
1 pound ground pork
1 teaspoon herbes de Provence
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon crushed red pepper
grill pan, or large (12-inch) skillet
1. On cutting board, season pork with remaining ingredients, then knead the meat until seasonings are evenly distributed throughout.
2. Divide seasoned pork into quarters, and then split each quarter in half to create 8 equal pieces. Roll each piece into a ball, then press each ball flat to form patties about 4 inches wide.
3. Set pan over medium heat and allow to come to temperature.
4. In hot pan, cook patties 6 minutes per side or until browned and cooked through.
NOTES & TIPS
• To ensure uniformity, use a kitchen scale to check that each ball is roughly the same weight before pressing down into patties.
• Size Reference: The palm of your hand is about 4 inches long.
• Pork is cooked through when it reaches an internal temperature of 160 degrees.
• BONUS RECIPE: Spicy Sausage Patties: Replace ground black pepper with crushed red pepper (for a total of 1 teaspoon crushed red pepper).
4 servings (eight 2-ounce patties)