Feed Me A Breakfast Sausage Patty!

It's All About the Sausage Patty

Dirty Clean Food pork mince is supplied by Yanmah Pastured Pork, located in the Southern Forrest region right by Manjimup. Bryan & Rae raise Berkshire cross pigs in heaps (and heaps) of pasture in their regenerative farming program.  This makes for a mince full of flavor and freshness.  Great mince makes great sausage, which is just what we want for a thin patty cooked for caramelization on the cast iron skillet.

💡 Pro tip: Pork mince releases its own fat into the pan and doesn't need olive oil for cooking if the pan is already hot...  a little butter, however, is always a good idea.  We recommend The Butter People.

Making the Patty to Perfection

The Ingredients:

1. Dirty Clean Food Pork Mince (500g)
2. Garlic Granules (1/2 tsp)
3. Onion Flakes (1/2 tsp)
4. Cinnamon (1/2 tsp)
5. Cayenne Chile Powder (a "pinch", optional)
6. Real Maple Syrup (2 tsp). OK to substitute brown sugar.
7. Fennel Seeds (1 tsp)
8. Dried Sage (optional, 1/2 tsp)
9. Lake Deborah Salt 1 - 1.5tsp, depending on taste. We use 1.5tsp.
10. Ground Pepper to taste, we prefer eight twists of the pepper grinder

Time to make the perfect patty.

1) Defrost your freshly frozen Dirty Clean Food pork mince overnight in the chiller. 💡Don't worry if you forget - submerging in a bowl of water will make for speedy in-kitchen defrosting.

2) After defrosting, unwrap and place the mince in a mixing bowl. Measure out ingredients and hand mix them into the mince. Mix thoroughly so the spice goodness is evenly distributed. Let rest for five minutes.

3) Heat the pan to medium high. We prefer the cast iron skillet but a frying pan will do splendiferously.

4) While pan is coming to temperature, mold the patties into thin discs with your hands. Remember, we want thin patties with lots of surface area for caramelization. 💡Portioning Tip: You should get between 8-10 patties from this recipe depending on their size and thickness.

6) Add a little butter to the pan to melt and wait for it to sizzle audibly. This step adds flavor and makes flipping the patties too easy. When you hear the sizzle, it's time to cook.

7) Add your patties to the pan, up to 4 at a time with plenty of space between them. We want to limit how many we cook at one time because if the pan if chock full of sausage, it will create boiling juices that will change the cooking process and undermine your caramelization.

8) Because of their thinness, the patties will cook quickly. Let one side cook fully before you flip. We like to sprinkle a small amount of extra salt and pepper on the top before flipping. Once you flip, be ready - the second side will cook.

💡💡Pro Tip for nearly all meat: Cook the first side first. Don't flip and flip and flip. Multiple flips reduces the flavor, this goes for steaks, too 💡💡

9) After cooking each side, voila. You have your sausage.