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Homemade, Sage-Infused Sausage Patties – Recipe

Are you tired of buying sausage with mystery casings and lots of preservatives? Make your own. Food Nation Radio Network tested these a few times and came up with just the right blend of spices without too much salt. Once you try these, you’ll be hooked.

Photo/Elizabeth Dougherty)

1/2 lb very fresh ground pork
1/4 tsp freshly ground nutmeg
2 tsp rubbed sage
1/4 tsp cayenne
1/2 tsp sea salt
splash of white wine
grapeseed or olive oil

Mix ingredients together with very clean hands. (Take off rings, please.) Allow to sit for about 30 minutes in the fridge. Make four thin patties. Put about a tsp, maybe a little more of oil in a frying pan and heat to medium high. Cook the patties until cooked completely through and they are not pink inside. It’s recommended they be cooked to 165 degrees F.

I like to melt a slice of cheese over them and put the patties between a big slice of toasted bread, cut in half.

(Photo/Michael Serio)

About elizabethd

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food Nation Radio has won two news awards for content. Broadcasting LIVE each week, nationwide, on FoodNationRadio.com and stations around the country.