Why does frozen food have preservatives in it? It’s frozen. Isn’t that enough? Clearly it’s not enough if it’s a breakfast meat that my family begs me to buy – in gigantic quantities while we’re at Costco. My answer is always the same: read the ingredients.
They turn over the package and without me having to say, “No, we are not buying those chemicals and preservatives.” Back into the gigantic pile of industrialized food the pork patties go.
Because we don’t usually eat at fast food restaurants – or most any restaurant – too expensive + too much not knowing what we’re eating – my family still wants the coveted billboard ad breakfast sandwich. (Here’s our favorite egg sandwich – which these patties are awesome piled on top of – just sayin’!)
What’s our solution? We made our own pork sausage (don’t worry – no meat grinder necessary!) patties and froze them. They are easy, tasty and a quick breakfast – or lunch or dinner. I saw one go down as an after-school snack, too. Oh, to have the metabolism of a teenage boy!
I use natural pork for this recipe – find out why I like to cook with pork – already ground and natural. Humane treatment of the animals and sustainable practices are important to me – and what I feed my family. I like Niman Ranch All-Natural Pork and Carlton Farms Natural Pork.
- 2 pounds natural ground pork
- 1½ Tablespoons sage, fresh and chopped
- 1½ teaspoons thyme, fresh and chopped
- 1½ teaspoons red pepper flakes
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon Cajun spice
- couple shakes of Tabasco
- In a large bowl, place ground pork and break apart with hands.
- Add all remaining ingredients and combine thoroughly using hands to mix.
- Form into balls and shape into patties, making the middle thinner because they shrink when they cook.
- If freezing pork sausages, place patties individually on lined baking sheet and freeze overnight - or several hours.
- Or cook them immediately -
- Heat a cast iron skillet and add 1 Tablespoon oil.
- Place pork patties on pan and cook about 5 minutes on each side.
- Serve and enjoy!
Have an 11 x 14 baking sheet lined with wax paper or parchment paper to place in freezer before you start mixing the pork with your hands.
These don't have to be frozen - cook them right away if you'd like!
Make these the day before you want to cook them because it’s easier to freeze them overnight – rather than waiting for them to freeze. Once you’ve made the patties and frozen them, they can be placed in an air-tight container and stored in the freezer for several months. They’d never last that long at our house!
What’s your favorite make at home breakfast sandwich? Do you covet billboard sign sandwiches like me?
Go Gingham related links:
Lentils and pork – lentils are similar to beans but there’s no soaking
Mexican pulled pork recipe is here – make it in the slow-cooker!
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Chick pea, edamame and red pepper salad – easy for a main dish meal