Cookwith

Name: Unctuous Breakfast Sausage Patties for English Muffin Sandwiches
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 lb ground pork (80/20 blend for juiciness); 1 1/2 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1 tbsp light brown sugar; 1 tsp dried sage; 1/2 tsp dried thyme; 1/2 tsp smoked paprika; 1/4 tsp crushed red pepper flakes; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1 tbsp ice water; 1/2 tsp fennel seeds, lightly crushed; 1 tbsp neutral oil (for cooking)

Unctuous Breakfast Sausage Patties for English Muffin Sandwiches

CrushedLemon1034

These unctuous breakfast sausage patties are crafted to deliver the perfect balance of savory, herby, and subtly sweet flavors, making them the ultimate foundation for English muffin breakfast sandwiches. The blend of pork, aromatic spices, and a touch of brown sugar creates a juicy, tender patty with a satisfying snap and a hint of smokiness. Browning the patties in a skillet develops a golden crust, locking in moisture and flavor. Whether stacked with eggs and cheese or enjoyed solo, these patties elevate any breakfast sandwich to gourmet status. Make a batch to keep breakfast exciting all week long!

Ingredients

Instructions

In a large mixing bowl, combine ground pork, kosher salt, black pepper, brown sugar, sage, thyme, smoked paprika, red pepper flakes, garlic powder, onion powder, fennel seeds, and ice water.
Mix gently with your hands or a fork until the seasonings are evenly distributed, but do not overwork the meat.
Divide the mixture into 8 equal portions and form into thin, slightly larger-than-English-muffin-sized patties (they will shrink as they cook).
Place patties on a parchment-lined tray. (Optional: Chill for 10 minutes to help them hold their shape.)
Heat a large skillet or nonstick pan over medium heat and add the neutral oil.
Cook the patties in batches for 3-4 minutes per side, or until deeply browned and cooked through (internal temperature should reach 160°F/71°C).
Transfer cooked patties to a plate lined with paper towels to drain any excess fat.
Serve immediately in English muffin breakfast sandwiches, or let cool and refrigerate for up to 4 days. Reheat gently in a skillet or microwave.