Pork and Sage Sausage Patties

When your herb garden is going full tilt, pluck the classic seasonings of rosemary, sage and thyme to make these fresh, brightly flavored sausages. A small quantity of bread crumbs soaks up and holds in the juices, which helps keep the sausage meat naturally moist. If you like, try substituting half of the ground pork with ground beef round.

Pork and Sage Sausage Patties

2 Tbs. dried bread crumbs

2 tsp. minced fresh sage or 1 tsp. dried sage

1 tsp. minced fresh rosemary or 1⁄2 tsp. dried rosemary

1 tsp. minced fresh thyme or 1⁄2 tsp. dried thyme

1/4 tsp. red pepper flakes

Pinch of ground cloves

Pinch of freshly grated nutmeg

Kosher salt and freshly ground black pepper

1 1/2 lb. (750 g) ground pork

1 Tbs. pure maple syrup

In a large bowl, stir together the bread crumbs, sage, rosemary, thyme, red pepper flakes, cloves, nutmeg 1 3/4 tsp. salt and 1/2 tsp. black pepper. Add the ground pork and maple syrup. Mix gently with your hands until just combined. Cover and refrigerate for 30 to 45 minutes.

Shape the pork mixture into 6 patties about 3 inches (7.5 cm) in diameter. Heat a large fry pan, preferably nonstick, over medium heat. Add the patties and reduce the heat to medium-low. Cook until the bottoms are browned, about 5 minutes. Flip and cook the other sides until browned and the centers of the patties feel firm when pressed with your finger, about 5 minutes more. Serve hot.

Find more great recipes for sunrise specialties in our book
Williams-Sonoma Breakfast Comforts, by Rick Rodgers.