Bob Evans Breakfast Sausage Recipe (Copycat Patties)
Description
This Bob Evans breakfast sausage recipe is sage-forward, lightly sweet, and juicy — just like the restaurant. Ground pork and eight pantry spices make 8 patties, no casings or special equipment needed.
Ingredients
- 1 lb ground pork, 80/20
- 1½ tsp salt
- 1 tsp rubbed sage
- ¾ tsp black pepper
- ½ tsp brown sugar, packed
- ½ tsp dried thyme
- ¼ tsp dried marjoram
- ¼ tsp onion powder
- ¼ tsp crushed red pepper
- 2 tbsp ice water
Instructions
- Combine the salt, sage, pepper, brown sugar, thyme, marjoram, onion powder, and red pepper in a small bowl.
- Scatter the seasoning over the ground pork, add the ice water, and mix with your fingertips just until evenly combined. Do not overwork.
- Cover and refrigerate at least 4 hours, preferably 12 to 24.
- Divide into 8 portions and press into thin patties about 3½ inches wide. Dimple the centers.
- Cook in a dry skillet over medium heat, 4 to 5 minutes per side, until browned and 160°F in the center.
- Rest 2 minutes and serve.
Equipment
- Cast Iron Skillet
- Spatula
Notes
Use 80/20 pork — lean pork produces dry, crumbly patties. Fry a small test piece before shaping to check the seasoning. Raw patties freeze for 3 months.
Nutrition
Serving: 1ServingCalories: 151kcalCarbohydrates: 0.5gProtein: 10gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 41mgSodium: 469mgPotassium: 168mgFiber: 0.1gSugar: 0.3gVitamin A: 27IUVitamin C: 0.4mgCalcium: 11mgIron: 1mg