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Pork Sausage Patties Recipe
Pork Sausage Patties Recipe photo by Taste of Home

Pork Sausage Patties Recipe

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With savory pork sausage patties, any breakfast gets a boost. These little beauties will certainly have them coming back for seconds. —Carole Thomson, Komarno, Manitoba
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


  • 1 large egg, beaten
  • 1/3 cup milk
  • 1/2 cup chopped onion
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • Dash pepper
  • 1 pound sage bulk pork sausage


  1. In a large bowl, combine the first six ingredients. Crumble sausage over mixture and mix well. Shape into six patties.
  2. In a large skillet, cook patties over medium heat for 6 minutes on each side or until meat is no longer pink, turning occasionally.
    Freeze option: Prepare uncooked patties and freeze, covered, on a plastic wrap-lined baking sheet until firm. Transfer patties to a resealable plastic bag; return to freezer. To use, cook frozen patties as directed, increasing time as necessary for a thermometer to read 160°.
    Yield: 6 servings.
Originally published as Pork Sausage Patties in Simple & Delicious January/February 2008, p24

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Reviewed Dec. 15, 2014

"Using Jimmy Dean Premium Sage Sausage and all purpose wheat flour, I make the nutrition Per patty: 259 calories, 5 carbs, 20 fat, 14 protein, 573 sodium, 1 sugar, That's very high in sodium and it isn't needed, the sausage has enough. Delete then 1/8 tsp salt and it drops down to 526 sodium, not a huge difference but it helps. I cut the milk in half as well but didn't calculate those totals."

Reviewed Dec. 15, 2014


Reviewed Mar. 16, 2013

"This recipe was excellent as is. We did make it a second time and doubled it but also added 1/2 Tbs maple syrup, about 1/2 Cup chopped apple and another 1 Tbs Flour, it turned out AMAZING. This recipe is definitly a keeper!"

Reviewed Feb. 8, 2010

"I really was hoping to love these since I love breakfast sausage, but the sausage mixture was way too moist and very hard to work with. . . I doubled the recipe so I could feed more people, but next time I will not double the egg and milk. . . hopefully that will do the trick! Otherwise, they tasted great!"

Reviewed Jan. 30, 2009

"good but please the calorie info"

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