Country Sausage Patties

Country sausage patties require some fat to stay moist, which is why Boston butt is a good cut of pork for this recipe. The sausage is best when the mixture is made a day ahead and refrigerated, allowing the spices to permeate the meat overnight. You can, however, cook the patties right away.


8 servings (serving size: 2 patties)

Recipe from

Cooking Light

Nutritional Information

Calories 111
Caloriesfromfat 42 %
Fat 5.2 g
Satfat 1.8 g
Monofat 2.3 g
Polyfat 0.6 g
Protein 14 g
Carbohydrate 1.1 g
Fiber 0.3 g
Cholesterol 47 mg
Iron 1 mg
Sodium 349 mg
Calcium 15 mg


1 1/2 pounds boneless Boston butt pork roast, trimmed and cut into 1-inch cubes
1/4 cup cold water
1 teaspoon salt
1 teaspoon dark brown sugar
1 teaspoon minced fresh or 1/4 teaspoon dried rubbed sage
1 teaspoon minced fresh or 1/4 teaspoon dried thyme
1 teaspoon crushed red pepper
1 teaspoon freshly ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon hot pepper sauce (such as Tabasco)
1/4 teaspoon grated whole nutmeg
Cooking spray


Place half of pork in food processor; pulse until coarsely ground. Place pork in a large bowl. Repeat procedure with remaining pork. Add water and remaining ingredients except cooking spray. Knead mixture until well blended. Cover and refrigerate mixture 8 hours or overnight.

Divide mixture into 16 equal portions, shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add half the patties; cook 6 minutes. Turn patties over; cook 5 minutes or until done. Repeat procedure with remaining patties.


Refrigerate cooked sausage up to three days, or freeze up to two months.

Bruce Aidells,

Cooking Light

December 2005
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