Jean-Simon Petit’s Breakfast Sausage Patties
These flavour-packed patties are made with ground pork, oats, apple juice, sage and chopped ginger. This mix of flavours is perfect for brunch. They’re great alongside eggs or in a breakfast sandwich on an English muffin or bagel.
Ingredients
- 2 lb (900 g) medium-lean ground pork
- 1/2 cup (50 g) quick-cooking oats
- 1/4 cup (10 g) sage leaves, finely chopped
- 2 small garlic cloves, chopped
- 1 cup (250 ml) old-fashioned apple juice
- 2 tbsp fresh ginger, finely chopped
- 2 tsp salt
- 1 tsp ground black pepper
- 2 tbsp (30 ml) vegetable oil
Instructions
- In a large bowl, vigorously mix all of the ingredients except for the oil. Cover and refrigerate for 6 hours or overnight.
- With your hands, shape the mixture into 10 patties. Place the patties on a baking sheet lined with a silicone mat or parchment paper. Freeze at this point, if desired (see note).
- In a large non-stick skillet over medium heat, brown half of the patties at a time in the oil for 4 to 5 minutes on each side or until cooked through. Serve these patties instead of regular breakfast sausages or in breakfast sandwiches made with English muffins, lettuce leaves, sliced tomatoes, sliced cheese and sunny-side-up eggs.
These flavour-packed patties are made with ground pork, oats, apple juice, sage and chopped ginger. This mix of flavours is perfect for brunch. They’re great alongside eggs or in a breakfast sandwich on an English muffin or bagel.