Craft Your Own Signature Spicy Sausage with Patton’s Famous Recipe

Patton’s hot sausage patties are a beloved breakfast staple thanks to their bold, spicy flavor. While you can easily buy pre-made frozen patties, there’s nothing quite like the taste of homemade. With just a few simple ingredients, you can recreate Patton’s famous hot sausage recipe right in your own kitchen.

This versatile sausage mixture can be formed into patties, links, or loose crumbles The savory, lightly spiced sausage is delicious in everything from breakfast sandwiches to pasta sauce. Follow my step-by-step guide to make your own batch of Patton’s-inspired sausage that’s customized to your preferred level of heat.

Gather the Essential Ingredients

To make about 2 pounds of sausage. you’ll need

• 2 lbs ground pork
• 2 tsp smoked paprika
• 1 1/2 tsp cayenne pepper
• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1 1/2 tsp dried oregano
• 1 tsp ground black pepper
• 1/2 tsp crushed red pepper flakes
• 1/4 tsp ground sage
• 1/4 tsp ground thyme
• 1/4 cup ice water

I recommend using a mix of 80% lean ground pork mixed with 20% fat for the best texture. The spices add signature zing, but feel free to adjust amounts to your tastes.

Mix Up the Sausage Seasonings

In a large bowl, combine the ground pork with all the spices and seasonings. Use clean hands to thoroughly mix everything together. The proteins in the pork will bind with the spices.

Pour in the ice water a little at a time, mixing gently until incorporated. The water hydrates the mixture for juicier sausage. Be careful not to overmix or the texture will get dense and rubbery.

Cover the seasoned meat and chill for at least 2 hours, or up to overnight. This allows time for the flavors to meld.

Cook Up a Test Patty

Before shaping all the sausage, it’s a good idea to cook a small test patty first. Heat a skillet over medium high. Form a golf ball-sized piece of meat into a patty and fry until cooked through, about 4-5 minutes per side.

Taste the test patty to see if you want to adjust any seasonings in the batch. Add more cayenne or black pepper if you like extra heat. Or increase sugar if you want a sweeter profile. Re-mix and chill again before shaping the sausages.

Forming the Sausage Mix

There are several ways to shape the seasoned sausage for cooking:

Sausage patties – Form into 1/4 inch thick patties, about the size of a hockey puck. Press an indentation into the center to prevent puffing. Grill or pan fry until cooked through.

Sausage links – Stuff the mixture into sausage casings, prick air pockets, and twist into 4-5 inch links. Grill, pan fry, or bake.

Loose sausage – Leave the mixture in crumble form to sauté for tacos, pasta, etc. Or wrap in foil balls to bake.

Cook sausages to an internal temperature of 160°F. Store raw patties and links in the fridge for 2-3 days or freeze for longer storage.

Serving Suggestions for Signature Sausage

Homemade hot sausage is endlessly versatile:

• Breakfast sandwiches or burritos

• Mixed into eggs, hashbrowns, or grits

• Pizza, subs, and tacos

• Soups, chilis, and pasta sauce

• Crumbled over salads or nachos

• Grilled kabobs or skewers

With the ability to customize the spices, you can craft your ideal version of Patton’s famous hot sausage. Adjust the level of heat and other seasonings to suit your preferences.

Let’s Review How to Make Patton’s Hot Sausage:

Follow these steps for spicy, flavorful homemade sausage:

• Mix ground pork with spices like smoked paprika, garlic, oregano.

• Hydrate with ice water and chill to meld flavors.

• Cook a test patty, adjust seasonings if needed.

• Shape bulk mixture into patties, links or crumbles.

• Grill, pan fry, or bake until cooked through to 160°F.

• Enjoy the versatile sausage in myriad breakfast, lunch, and dinner recipes!