Note: The advice here comes directly from real recipes and hands-on experience with Sausage patties.

What exactly means Sausage patty? In short it is made up of the same ground meat and spice mix, that one finds in classic bound stuffing, only that it is pressed in flat, round form instead of being stuffed. One takes meat, fat and a whole bunch of spices, mix everything together and form in that patty shape.

How to Make and Cook Sausage Patties

Here why it deserves the name “stuffing” although it looks entirely different than those typical links, that you maybe imagine. The spice mix is simply like this rich in flavor that the spices almost stand alone as main ingredient.

Here the secret about making Sausage patties at home, it is entirely easy. Just ground pork with basic spices. I would start with one pound of ground pork, later would mix every scoop of your favorite herb mix and teaspoon of salt.

One forms it in little patties and done. The advantage of homemade is, that yourself decide about everything, the amounts of spices, the saltiness, the kind of ground meat, the fat. Want more bold taste?

Add extra black pepper or red pepper flakes. Like sweeter variant? A bit of maple syrup works well.

Some bought versions already carry mixed fresh garlic, what gives that nice savory mix right from the start.

Here what I learnt about the link: ground meat with good fat content holds together on its own without any casings. The key is well mixing the pork during blending the spices. Then one activates Protein called myosin, that sticks the meat together.

If your patties fall apart, probably they were not quite enough mixed during teh blending.

One commonly struggles against shrinking. During cooking Sausage patties tend to shrink and twist in a bit rounded shapes. To fight that, form them with center a bit lower than the edges.

Press firmly down in the center and add little meat around the edge. Do them also wider than the wanted finish, because they will still shrink during the cooking.

Between cooking methods the cast iron is your best friend. Just a light dose of olive oil in the pan. When a droplet of water sizzles in contact with the surface, one can start.

They need three to five minutes each side. Otherwise, simply fry them both sides until golden and fully cooked, what normally lasts around for minutes each side. An air fryer in 190°C works well, preheat three to five minutes, later cook the patties.

Freezing is the spot where those patties really shine. Form your mix, lay them on a flat tray covered with baking paper, leave until solid, later seal in freezer bags. Like this they freeze separately and you take only as many as needed.

One can also precook them and later freeze for future use. One can also precook them and later freeze for eventual use. If you keep them in the fridge, eat within two days.

Cook directly from cold it is possible, but thawing them in the microwave first is more wise… The sugar in the stuffing can burn the outside quickly, if one not careful.

Serve them is simple, because they fit almost everywhere. Sandwiches with Sausage, cheese and biscuits are classic. They go well with mashed potatoes and fried or cooked egg.

As main dish, they go with white rice or roasted potatoes together with some steamed vegetables. One can crumble them and use as ground meat replacement in foods like pasta soups.

Also store versions exist. Many brands offer savory herb and peppery Sausage patties. Before mix whole batch with new seasoning, I would advise to form two teaspoons in little patty and fry it in a pan in medium heat.

Likethis one tests the taste before going all in.