Pork Sausage Patties

Breakfast sausage from scratch with nothing but ground pork and five spices you probably already have. Allspice, cloves, ginger, salt, and black pepper mixed into lean ground pork, shaped into patties, and pan-fried golden brown. No casings, no fillers, no mystery ingredients.

The spice combination here is classic and warm. Allspice and cloves bring that familiar breakfast sausage aroma, while ginger adds a subtle heat underneath. Mix the spices thoroughly into the meat so every bite is evenly seasoned.

Cooking in batches of six is the right call. Crowding all twelve patties into one skillet drops the temperature and you end up steaming instead of browning. Golden brown edges are what you’re after.

Kitchen Tips

• Use lean ground pork but not extra-lean. Some fat is needed for flavor and to keep the patties juicy.
• Flatten the patties to an even thickness so they cook through at the same rate. Thick centers stay pink while thin edges overcook.
• No oil needed in the pan. The pork renders enough fat to cook in.
• Keep the first batch warm in a low oven while you cook the second. Nobody wants cold sausage.

Variations

• Add a teaspoon of dried sage and a pinch of red pepper flakes for a more traditional American breakfast sausage profile.
• Mix in a tablespoon of maple syrup for sweet maple sausage patties.
• Shape into smaller, cocktail-sized patties for a brunch appetizer.