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We used to go through a drive thru for breakfast muffins sometimes on the way to school. You know the one I mean, right? Now we (usually!) eat Clean this is the version of those breakfast sausage patties. They’re full of flavor, juicy, and simple to make. If you need help getting the kids out of bed in the mornings, let a batch of these cooking waft through your home…works like magic!
Breakfast Sausage Patties
Sausages are one of those hotly debated things around Clean eating and whether they can really be Clean at all. I’m not a strictly strict Clean eater. I have a big family who were not raised from the word go as Clean eaters and so I’ve had to ease my lot into eating good wholesome food slowly. If I had adopted a strategy of strictness we’d have been a) miserable and b) it wouldn’t have worked and we’d likely still be grabbing takeouts al l the time and driving through the nameless ‘drive thru’ buying breakfast sausage patties!
As it stands, we eat Clean most of the time. Nearly every meal I cook is Clean, but if the kids go to friends houses and parties etc…I’m not going to fuss over what they are and aren’t eating. And if the truth be told, they’re palettes have changed (for the better!) and they naturally eat less of the junkie stuff anyway, even if given full reign.
I do buy sausages sometimes from my local butcher who makes some that are about as Clean as a sausage is going to get, and I usually make this sticky sausage supper here when I do get them!
Anyway, in my bid to replace said sausage patties I decided to make my own. The ‘old’ ones, although I can’t be 100% sure what’s in them, are pretty much guaranteed to have a whole host of flavor enhancers and chemical preservatives: Mine Do Not! Mine are also made from some lovely local fresh pork minced by the butcher and ground in my food processor. These taste like a real junkie type treat, but there’s not a nasty in sight! Yay :)
What Are Breakfast Sausage Patties Made Of?
These breakfast sausage patties are made from 100% pork. I buy locally produced pork from happy piggies. It’s a little more expensive than supermarket pork but I like to know where pork comes from as I’m a bit touchy about animal welfare issues!
Try and find pork that’s not lean. Much of the meat in the supermarkets we buy today has had a lot of the fat stripped out of it because fat free is where our diets have beer steered now for many years.
I’m not worried about the fat at all in the foods we eat. Two reasons: Fat is not damaging to us, it’s the refined sugars that are harmful. When fat is taken out of a food stuff it’s often replaced by flavor enhancers and sugars. Why? That’s reason number 2 – Fat is full of flavor! Yes, getting rid of the fat takes the moisture out of meat and leaves it dry and tasteless. Grab the full fat version and enjoy some healthy, juicy breakfast sausage patties!
The only flavoring used in this recipe is some herbs and spice and a touch of salt and pepper. As a filler and to help the patties stick together I use wholemeal breadcrumbs and an egg. There’s nothing in these you wouldn’t recognise as food. Real food.
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How To Serve These Patties
Well. While these sausage patties are of course really just sausages ‘patted’ out and flattened down to make a patty. You could eat these any number of ways and they’d all be delicious. However…in this house there’s only one way to eat these and that’s the way we used to, from the drive thru. I’ve even been known to wrap these in parchment paper to increase their ‘take out’ appeal. I know, I know…
To make these breakfast sausage muffins, when you’ve made your breakfast sausage patties follow this guide:
- Cut a wholegrain English muffin in two and lightly toast it
- Heat a tablespoon of olive oil in a large frying pan and heat it up on a medium heat
- Put an egg ring like this one in the pan and crack an egg into it and pop a sausage patty on the pan and leave it to cook without turning it over, this will be about 4-5 minutes. Then turn it over and cook on the other side until fully cooked
- Once the eggs is cooked through, add the patty and the sausage to the muffin, add a slice of cheddar cheese and touch of tomato sauce and enjoy!
Make Ahead
You can make these ahead of time and store them in the fridge for a day or two, covered. Just make the recipe up right to the end but don’t cook them and then you’ll have fresh breakfast sausage patties when you want them.
You can also freeze these if your pork hasn’t already been frozen. Again, make the recipe up until the end but don’t cook them and then put a square of parchment paper in-between each one, pop them into a Ziploc bag and freeze them. They can sit in the freezer for up to a month.
More Clean Eating Patties
- Easy chickpea patties
- Tuna and carrot patties
- Easy fish fritters
- Healthy zucchini fritters
- Flour-free cauliflower fritters
How To Make Breakfast Sausage Patties
Ingredients
- 1 lb Pork Full fat, minced
- 2 slices Wholemeal bread
- 1 Large Egg
- 1 tsp Sage Dried
- 1 tsp Mace Ground
- ½ tsp Cilantro Dried
- ½ tsp Salt
- Pepper To season
- 2 tbsp Olive oil
Instructions
- Grab your food processor and get it set up. Put a plate on the side ready to put your patties onto
- Add the minced pork and all the other ingredients except the olive oil, and process until the mixture is fully blended and is sausage meat rather than mince
- Now it’s time to make the patties. I use a desert spoon and scoop out each patty, knead it into a ball and press down into a patty and put it onto the plate and repeat until all the sausage meat is patties
- Add the olive oil to a large pan and heat on a medium heat. You’ll likely need to cook the patties in batches. Leave the patties to cook without pressing them down or turning them over for about 4-5 minutes. If you press them down the fat will be released and you want to keep the fat in the patties
- Turn them over and repeat on the other side until cooked through. Repeat and cook all batches of patties and serve!
Breakfast Sausage Patties Recipe
Breakfast Sausage Patties
Ingredients
- 1 lb Pork Full fat, minced
- 2 slices Wholemeal bread
- 1 Large Egg
- 1 tsp Sage Dried
- 1 tsp Mace Ground
- ½ tsp Cilantro Dried
- ½ tsp Salt
- Pepper To season
- 2 tbsp Olive oil
Instructions
- Grab your food processor and get it set up. Put a plate on the side ready to put your patties onto
- Add the minced pork and all the other ingredients except the olive oil, and process until the mixture is fully blended and is sausage meat rather than mince
- Now it's time to make the patties. I use a desert spoon and scoop out each patty, knead it into a ball and press down into a patty and put it onto the plate and repeat until all the sausage meat is patties
- Add the olive oil to a large pan and heat on a medium heat. You'll likely need to cook the patties in batches. Leave the patties to cook without pressing them down or turning them over for about 4-5 minutes. If you press them down the fat will be released and you want to keep the fat in the patties
- Turn them over and repeat on the other side until cooked through. Repeat and cook all batches of patties and serve!
