These pork patties are like a much tastier homemade version of the frozen sausage patties you can buy in grocery stores. Use them to make breakfast sandwiches or on their own as part of a brunch.

Yield: Makes 40.



  • ​4 lb (2 kg) lean ground pork
  • 2 cups soft fresh bread crumbs
  • 1 cup finely chopped onion
  • 1/4 cup maple syrup
  • 1 tbsp sage, crumbled
  • 2 tsp rosemary, crumbled
  • 2 tsp thyme, crumbled
  • 2 tsp salt
  • 1 tsp freshly ground pepper
  • 1 tsp dry mustard
  • 1 tsp fennel seed, crushed
  • 1 tsp ground ginger
  • 3 cloves garlic, finely chopped
  • 1 large egg, lightly beaten
  • Canola oil*


  1. Combine all ingredients except oil in a large bowl until well blended.
  2. Shape mixture into 2 inch balls. Flatten each ball into a patty 4 inches in diameter.
  3. Heat 1 tsp oil in a large non-stick frypan over medium heat. Cook patties in batches, adding additional oil as necessary, until browned on both sides and completely cooked, about 5 – 6 minutes per side. Cooked patties may be frozen for up to 2 months. If freezing, layer patties with wax paper in an airtight container.
Nutritional analysis per patty:

74 calories, 2.2 g fat, 10.4 g protein, 3.2 g carbohydrate, 0.2 g fibre, 158 mg sodium

*Ingredient not included in nutritional analysis.