I had a hankering for some breakfast sausage patties recently. Checked with Mom via Skype and she said it would be easy to make ourselves. She was right. I cobbled the below recipe from stuff I found by googling and trial-and-error.
Here’s what you need:
1 teaspoon dried sage
1 teaspoon salt
3/4 teaspoon coarsely ground black pepper
1/2 teaspoon dried marjoram
1/3 teaspoon crushed red pepper flakes
1 pinch ground cloves
1 lb. ground pork — finely ground, if you can get it.
This is not an exact science, so mess with the proportions according to your taste. I like it sagey and peppery (both red and black) and this recipe reflects that. Actually, I forgot the cloves in this trial run of the recipe, and they were great without it, but I’m putting them in next time for sure. And we didn’t have dried sage, but oddly enough, we did have ground sage, which worked fine.
Mix all that stuff up together in a bowl. Some advice I read said to mix the stuff together by hand; some said that the body heat from your hands will negatively impact the texture of the meat. I opted to distribute the herbs and spices throughout the meat by using a thin wooden spatula with sort of a chopping motion. Seems to have worked. I got 4 hamburger-sized patties out of that recipe.