How To Make Breakfast Sausage Patties
You want to start with quality ground pork. If your grocer doesn’t have ground pork, many will grind boneless pork shoulder for you. If you cannot find ground pork, ground turkey is also a good alternative. When combining the ground pork and seasonings, I like to use either a hand mixer or a stand mixer with a paddle attachment.
Mixing it this way better stretches and weaves the fibers and fat of the ground pork. This helps the patties bind and keep their shape. To shape the patties, divide the ground pork mixture into equal portions, about 2 ounces in size. Shape the portions into balls and then gently press using the palms of your hands. Don’t press them all the way or they will break and crack. Shape the patties by gently pressing at the center and working from the center out, turning the patties around in your hand as you shape them until they are uniform.
Like any meat patty, sausage patties shrink when cooked and can turn into rounded pucks. To prevent this, you want the patty to be thinner in the middle than it is around the edges. Slightly depress the center of the patty and push a little extra meat towards the edges.
This will give you an even patty once it is cooked. When cooking the patties, do not press the patties into the pan. This will press out the juices and fat and result in dry sausage patties. I know it’s tempting but just leave the patties alone to brown. Now you are ready to serve your patties! I like to make a double batch and freeze them for an easy breakfast. If you want freeze the patties, place the cooked patties in a single layer on a sheet pan and stick them in the freezer.
Then transfer frozen patties to a resealable bag. When breakfast time rolls around, microwave each patty for 2-3 minutes or until heated through. If you are a fan of breakfast, you are going to love these breakfast sausage patties. They are flavorful, herbaceous, and have just a hint of sweetness.
These patties are great on the side with eggs or in a hearty breakfast sandwich. Meseidy (Meh-say-dee) is a wife and mother to three four-legged children (including an ornery Terrier). Graduate of Platt College Culinary Arts Institute. Landlocked Puerto Rican who must be within a five-mile radius of a plantain at all times.
She works as a chef, recipe developer, caterer, event planner, and food stylist. She cooks and blogs from her tiny 250 sqft house in Dallas, TX. She created The Noshery in 2008 after realizing how much her husband and she missed the food back home in Puerto Rico. Scones 101 and Bacon Cheddar Scones!
Lay your next row of tape down, once again above the pin marking (refer to above photo). This is the way it should be! You don't want to go too close to the top of your fabric or things will look very wonky when you're at the finishing stages! Now baste your tape onto the lining. I used a bright colored thread in this tutorial for demonstration purposes, but you certainly don't have to.
Just make sure when you are basting, that you stitch right along the top of the tape and avoid stitching over the little loops. Now it's time to stitch the lining to the fabric! 2" board - measured and cut to fit inside the width of the window (ours was 45.75"), dowels, circle screws, velcro, nylon cord and cord drop.
