Pork Sausage Patties – no Sage

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This is the same seasoning mix as the links and Country Style sausage. In my experience patties dent to have a saltier taste than the sausage, so I cut down the salt somewhat. Like all recipes try it out in a smaller amount and adjust the seasoning to your own taste and preference.


  •     10 lbs    Pork Shoulder Butts, boneless and trimmed
  •       70 g    Salt
  •       11 g    Seasoning Premix


Grind meat through the fine blade.
Dissolve salt and seasoning mix in water
Pour over meat and mix thoroughly.
Roll out meat on a cookie sheet and cut out with a round cookie cutter or an empty, clean soup can. Place it on patty paper and pre-freeze. Once solid wrap airtight to prevent freezer burn.
Fry in pan until brown on both sides and done in the middle.

Pork Sausage Seasoning:

  •   35 g    White Pepper
  •   11 g    Mace
  •     7 g    Ginger
  •     2 g    Celery Seed, ground


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