Homemade Grilled Breakfast Sausage Patties

Savor the rich flavors of homemade breakfast sausage, now easier than ever to make! With a blend of ground pork, pork belly, and aromatic spices, these grilled patties are juicy, flavorful, and sure to elevate your morning routine.

Ready Time

30 mins

Yields

4 servings

Ingredients

500g/1.1lb pork shoulder, finely ground
250g/8.8oz fatty pork belly or bacon, finely ground
1 large onion, finely chopped
2 cloves of garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon dried sage

Instructions

In a large bowl, combine the ground pork shoulder, ground pork belly or bacon, chopped onion, minced garlic, salt, black pepper, paprika, cayenne pepper, and dried sage. Mix everything together with your hands or a wooden spoon until just combined, being careful not to overmix.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or overnight to allow the flavors to meld.

Preheat a grill or grill pan to medium-high heat. Remove the meat mixture from the refrigerator and shape into 4 equal-sized patties, about 1 1/2 inches thick.

Place the patties onto the preheated grill and cook for 5-7 minutes per side, or until they reach an internal temperature of 160°F.

Once cooked, remove the patties from the grill and let them rest for a few minutes before serving.

Notes

Make sure to handle the meat mixture gently to avoid compacting it, which can make the patties dense and tough. If you don’t have fatty pork belly, you can substitute it with an equal amount of regular bacon.

Letting the mixture rest in the refrigerator for at least 30 minutes or overnight is key to allowing the flavors to meld together beautifully.

When shaping the patties, try to make them as uniform as possible so they cook evenly on the grill. If you don’t have a thermometer to check the internal temperature, you can check for doneness by cutting into one of the patties – it should be cooked through and no longer pink.

Don’t press down on the patties while they’re grilling, as this can squeeze out juices and make them dry.

Letting the cooked patties rest for a few minutes before serving allows the juices to redistribute, making them even more flavorful and tender.