Greek Breakfast Sausage Patties
Traditional Greek sausage, or loukaniko, cures for at least two days before it’s cold smoked and grilled, but that’s a lot to ask of any kitchen. Our Greek Sausage Seasoning was inspired by the loukaniko and has notes of onion, citrus, and smoke, along with a balance of herbs and spices, that bring rich, fresh Mediterranean flavors to sausage in under 30 minutes. All you do is mix and cook.
While we normally advise to use one tablespoon of seasoning per pound of meat, with sausage we suggest basically doubling the amount of seasoning. It's supposed to be intensely seasoned, so lean into it and enjoy the bold flavor. We’re vague about the amount of oil you need in the recipe, but that’s because ground pork renders a lot of fat when it cooks, so you don’t need much to start. Just add a teaspoon or two to a hot pan, as needed, and let the pork take care of the rest.
1.25 pounds ground pork
2 Tablespoons Greek Sausage Seasoning
Vegetable oil or olive oil, as needed
1. Put pork and Greek Sausage Seasoning into a bowl. Mix until thoroughly combined.
2. Divide meat into 10 equal portions. Roll into a ball, flatten, and shape into small patties.
3. Heat a pan over medium-high heat. Add a little bit of oil and when the pan is hot, place patties in the pan. Cook for 4 minutes per side, or until they are cooked through. Do not overcrowd the pan; cook in batches if needed.
4. Serve with eggs and your favorite breakfast side, or as a quick breakfast sandwich.
