These are seasoned ground pork patties mixed by hand and cooked in a skillet — no casings, no grinder, no special equipment. The honest reason to make them: you control the salt and spice levels, and they go from bowl to plate in under 20 minutes.
The technique that matters
Two things determine whether these patties are good or just fine. First, don’t overwork the meat. Mix until the seasoning is just distributed — stop there. Overworking compacts the proteins and gives you a dense, rubbery patty instead of a tender one. Second, resist the urge to press down on the patties with a spatula while they cook. That squeezes out the fat and moisture you want. Let them sit undisturbed until a brown crust forms on the bottom — usually 3 to 4 minutes — then flip once. That crust is where most of the flavor lives. Ground pork must reach an internal temperature of 160°F (71°C); a cheap instant-read thermometer removes all guesswork.
Shopping notes
- Ground pork fat content: Standard supermarket ground pork (around 80/20 lean-to-fat) works well here. Leaner blends cook drier and are more likely to stick — skip the extra-lean option unless you have a specific reason for it.
- Maple syrup: Pure maple syrup, not pancake syrup. The real thing caramelizes properly; the imitation version is mostly corn syrup and won’t behave the same way in the pan.
- Dried sage: If yours has been sitting in the cupboard for more than a year, it’s probably stale and won’t contribute much. Rub a pinch between your fingers — if it smells like dust rather than herbs, buy a fresh jar.
Make-ahead notes
The raw seasoned mixture can be made the night before and kept covered in the fridge for up to 24 hours — the flavors actually sharpen overnight. Shaped raw patties can be stacked with parchment between them and refrigerated for the same window. Cooked patties keep in an airtight container in the fridge for up to 4 days. For the freezer, freeze raw shaped patties on a baking sheet until solid, then transfer to a zip bag — they’ll keep for up to 3 months. Cook from frozen over medium-low heat with a lid on for the first few minutes to ensure they cook through to 160°F (71°C) without burning the outside. Reheating cooked patties in a dry skillet over medium heat for 2 minutes per side is faster and gives better texture than the microwave.
If something goes sideways
- Patties fall apart in the pan: The mixture was probably too dry or not mixed quite enough to bind. Next time, a small amount of cold water — a tablespoon or two — worked into the mix helps it hold together. Chilling the shaped patties for 15 minutes before cooking also firms them up.
- Outside is browned but inside is still raw: The pan was too hot. Lower the heat to medium, add a splash of water, and cover with a lid for 2 minutes to steam through. Check with a thermometer — you need 160°F (71°C) at the center.
- Patties are sticking badly: Either the pan wasn’t hot enough before the fat went in, or you tried to flip too early. A properly seared patty releases on its own when the crust has formed — give it another 30 to 60 seconds before forcing the flip.
- Flavor tastes flat after cooking: Seasoning was likely added too conservatively. Taste the raw mix before shaping — a small pinch cooked in a separate pan for 30 seconds tells you exactly where you stand, and you can adjust before committing to the full batch.
- Patties puffed up and uneven: Thickness was inconsistent, or the center was packed too densely. Press a small indent in the center of each patty before cooking — it evens out as the meat contracts in the heat.
Simple Sausage Breakfast Patties Recipe
Ingredients
1 pound ground pork (minced pork) - extra-lean
½ cup breadcrumbs - Italian Seasoned
1 clove garlic - finely minced
2 tablespoons maple syrup
1 tablespoon soy sauce
¼ teaspoon onion powder
¼ teaspoon sage
¼ teaspoon thyme
¼ teaspoon Herbes de Provence (usually Marjoram, thyme, rosemary, oregano and sometimes lavender)
⅛ teaspoon marjoram
1 pinch ground black pepper
Instructions
- In a medium bowl, combine pork, bread crumbs, maple syrup, soy sauce, pepper and herbs until all the ingredients are thoroughly combined.
- Thoroughly mix together ingredients.
- Taste test the flavour by frying up a small spoonful of the mixture and adjusting seasonings accordingly if needed.
- Using a standard-size ice cream scoop to measure with, make individual patties forming in the palm of your hand and flatten them to about 3/8-inch thick and roughly 3 1/2-inch in diameter. We use a hamburger-forming press to make this task easier and for more consistent sizing. You can also use your hands and make balls about the size of a golf ball if you don’t have an ice cream scoop.
- Place the patties on a baking tray lined with parchment paper and freeze if preparing them for later use. Once frozen, you can store them in freezer bags or vacuüm seal them.
- We usually fry them up on the stovetop in a non-stick fry pan. Alternatively, if you’re making them all at once, you can pre-heat your oven to 425 degrees Fahrenheit, place the baking sheet in the centre of the oven and cook for 8 to 10 minutes until done.
Nutrition
Your questions, answered
Can I use ground turkey or chicken instead of pork?
Yes, but the texture and fat content are different, so the patties will be leaner and can dry out faster. Use ground turkey or chicken thigh rather than breast if you can, and cook to 165°F (74°C) — do not serve poultry patties pink in the center.
Do I have to use maple syrup, or can I leave it out?
You can leave it out — the patties will still be well-seasoned and savory. The maple syrup adds a small amount of sweetness and helps the exterior brown more deeply, so without it the crust will be slightly paler and less caramelized.
Can I cook these in the oven instead of a skillet?
You can bake them at 400°F (200°C) on a lined sheet pan for about 18 to 20 minutes, flipping once halfway through. The skillet gives a better crust, but the oven works fine if you’re making a large batch — just verify the internal temperature hits 160°F (71°C).
Try these next
- Cumberland Sausage Mince Pie
- Sweet Savory Scotch Eggs
- Savory Pork Stottie Filling
- Spiced Pork Mince Flatbreads
