How to Make Breakfast Sausage Patties
- 6 lbs ground meat
- 1 Tbs salt
- 1 tsp black pepper
- 2 Tbs parsley
- 1 Tbs onion powder
- 1 tsp crumbled sage
- 1/2 tsp crumbled rosemary
- 12 garlic cloves
- 1 tsp hot pepper seeds
Directions: if burger is frozen, thaw out. Wash hands well. Add herbs, salt and spices, mashing and mixing meat with hands.
Test the flavor by heating a frying pan and cooking up a quarter-size piece of the meat. Happy? If not, add more garlic, salts, herbs, or perhaps you prefer the additive of maple or apple cider syrup?
In order to make uniform patties, pack seasoned burger into a mold. This can be the lid-and-canning band of a small-mouth jar, a biscuit or cookie cutter, anything with a bottom will do! These pictures illustrate the method with a canning lid set!
Meat should be packed in approx 1/4 inch thick for quick frying. To remove patty, pop lid out from band.
Carefully peel the meat from the lid…and place on baking sheet lined with butcher paper. Patties can be touching!
When baking pan’s surface is covered, begin a second tray or place butcher paper over the existing layer of patties and repeat the process.
When ground meat is used up, pop into the freezer to harden. This won’t take long! When frozen throughout, remove from paper and place in a container or zip loc bag. When ready for breakfast, remove a frozen patty and fry up. It will take approx 5 minutes. Want your food hot and ready at the same time? Add eggs when you flip the patties and you’ll have just that!
Breakfast is served!