They don’t have any strange ingredients like MSG, high fructose corn syrup, sodium nitrate, or other things I don’t know what they are. The taste is really good! Even my picky kids ate them up without any complaints, which says a lot. Once again, this recipe for homemade sausage patties is one that I can make ahead of time and freeze. This makes my mornings easier and less stressful. Below is the recipe, I hope you enjoy it!.
Sausage patties are a breakfast staple in many households However, a common frustration is that the patties tend to shrink and curl up while cooking, resulting in uneven cooking and a rounded shape rather than a nice flat patty. Luckily, there are some simple tricks you can use to keep sausage patties flat while cooking for better results
Why Do Sausage Patties Curl?
Sausage patties are made from fatty ground meat that shrinks when cooked. As the fat renders out the patties lose volume and tighten up. This causes them to curl up around the edges and turn into little meatballs.
The high heat of grilling, frying, or baking accelerates this shrinking process. Thinner patties are more prone to excessive curling as they have less structural integrity.
While a bit of curling is normal, you can take steps to minimize this shaping issue.
Prep Them Flat Before Cooking
Start with flattened sausage meat when forming the raw patties. Use your hands to gently press and shape the sausage into evenly distributed disks. Make indentations in the center with your thumb on both sides to keep an even thickness.
Chill the shaped patties in the fridge or freezer for 10-30 minutes. This firms them up so they hold their shape better while cooking.
Avoid overworking the meat when shaping, as it can toughen the texture. Handle sausage gently yet firmly.
Use Gentle Direct Pressure While Cooking
Once patties are in the pan or on the grill, use light direct pressure to actively flatten them as they cook.
For pan-frying, press down very gently with a spatula for 5-10 seconds periodically. Rotate and repeat on all sides.
On a grill, use a bacon press on top of the patties while they cook. Rotate to flatten all sides.
Be careful not to press too hard, or the patties can become dense and chewy. A light touch works best.
Control the Cooking Temperature
High heat causes faster shrinking and curling. Cook sausage patties at medium heat between 300-375°F to better maintain their shape.
On the stovetop, use a lower temp for pan frying. Bake in the oven instead of grilling over direct high heat.
Cooking too hot and fast doesn’t allow enough time for the proteins to set before the fat renders out. Slower cooking equals flatter patties.
Use Binding Agents
Adding binding ingredients to the sausage mix before cooking helps hold moisture in and improves binding. This keeps patties flatter as they cook.
Try adding an egg, evaporated milk, heavy cream, or cheese to your sausage. Use about 1-2 tablespoons per pound of meat.
Finely crushed crackers or breadcrumbs also provide structure. Add 1/4 cup per pound of sausage.
Choose Thicker Patties
Thinner patties shrink and curl more aggressively than thicker patties. Patty thickness impacts how much the sausage curls.
Shape sausage patties at least 3/4-inch thick, or preferably 1-inch for better stability as they cook. This allows them to retain their flat shape better.
Use Less Constrictive Cooking Surfaces
Cooking sausage patties in a pan or grill press that is too small can force curling as the meat tries to shrink.
Use a pan or grill surface at least 1 inch larger in diameter than the patties. Overcrowding causes excessive curling.
Non-stick pans also reduce sticking and deformation as patties cook.
Weigh Down During Baking
When baking sausage patties in the oven, using a weighted baking sheet can help press them flat as they cook.
Invert another baking sheet on top of the patties while they bake. Or use oven-safe weights, a cast iron skillet, bricks, etc to weigh down the sheet.
Rotate the pans and rearrange weights halfway through baking for even pressing.
Add Moisture When Possible
As moisture evaporates during cooking, patties shrink more. Adding small amounts of liquid periodically can create steam and reduce curling.
Use a pastry brush to coat patties with olive oil, beef broth, or pan drippings often while cooking in a pan.
If oven baking, bake on a foil-lined sheet and add a small cup of water. Tent foil over top to circulate steam.
With these handy tips, you can enjoy beautifully flat, evenly cooked sausage patties for breakfast every time. No more little meatballs! Just tender, juicy and flavorful patties.
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Homemade Sausage Patties Recipe
Ingredients: 2 lbs ground pork, at room temperature 1.25 lbs ground turkey, at room temperature 1/3 cup pureed or finely chopped onion (puree or chop first in blender or food processor). 2 tsp finely minced fresh parsley, or dried if you don’t have fresh 2 tsp fine Celtic sea salt –>find quality salt products here 1 tsp ground sage (affiliate link) 1/2 tsp dried thyme 1 tsp chili powder 1 tsp black pepper 1 tsp dried basil (affiliate link) 1 tsp dried oregano 2 teaspoons pure maple syrup (Buy it on Amazon) 1/2 tsp red pepper flakes, optional
To start making these sausage patties at home, put all the spices in a bowl and mix them together until they are well mixed. Add in ground meat and onion, using your hands to combine thoroughly.
If cooking your homemade sausage patties recipe right away, shape into patties and cook over med-high heat on heavy skillet or griddle sprayed lightly with oil. Cook until nice and brown and no longer pink in the middle, a few minutes on each side.
Oh wait. I’m sorry, this picture is making me hungry for this homemade sausage patties recipe. I want to make and eat more of it. Okay back to the recipe… sorry about that. I get distracted easily.
To shape patties you can either use your hands or do what I did. Take some meat and place between two layers of plastic wrap. With a rolling pin roll out meat to desired thickness.
Remove top layer of plastic wrap. Just press down on a round cookie cutter or the top of a glass to make round sausage patties.
Transfer to hot griddle to cook or baking sheet to be frozen.
To Freeze: Shape and roll mixture into two logs about six inches long. Wrap in plastic wrap and freeze. To use, thaw and slice into patties with knife, then cook.
You can also make patties out of the mixture, place them one on top of the other on a baking sheet lined with parchment paper, and freeze them. Then remove and add to a freezer safe gallon sized bag.
How to Cook Sausage Patties
FAQ
How do you make hamburger patties stay flat?
How do you keep sausage from falling apart?
Why do my sausage patties fall apart?
How do you keep sausages straight when cooking?
Do sausage patties shrink when baking?
Sausage patties can shrink and form rounded disks when baking. To prevent this, press a dimple (about ¼” deep) in the center with your finger. This pushes more of the meat towards the outer edges and your sausages will bake flat. To lighten things up turkey sausages can be swapped for the pork.
Is sausage casing healthier option to eat?
Cellulose casings and some natural casings are perfectly fine to eat. Sausage casings are used to hold and shape filling inside so that it can be cooked. There are natural sausage casings and synthetic varieties, and most of them are edible. The healthiest way to cook them is by boiling or baking. Sausages provide high levels of vitamin B12 and iron, both of which are essential for healthy red blood cells and hemoglobin production.
How do you eat a sausage patty?
Here are a few serving suggestions: Breakfast Platter: Serve the sausage patties alongside scrambled eggs, crispy hash browns, and fresh fruits for a hearty breakfast. Patty Sandwich: Place a hot sausage patty between two slices of toasty bread, add a slice of cheese, and you have a quick and yummy breakfast sandwich and an easy meal.
Can you put pork sausage patties in a pan?
If you have a pork sausage tube and your sausages aren’t cut into patties, you’ll need to cu them into even slices. Place the sausage patties in a single layer on the baking sheet leaving space in between the patties. How many sausage patties can fit on your pan will depend on the size of the pan you are using.