Cracker Barrel Country Sausage Patties Recipe

Cracker Barrel Country Sausage Patties Recipe is a classic American breakfast dish featuring ground pork seasoned with sage, thyme, and rosemary. These savoury meat discs get a hint of sweetness from brown sugar and a kick from fresh garlic.

I’ve tried a few versions of sausage meat and this one from the Cracker Barrel style is the one I keep going back to because the herb balance is spot on. The first time I made this, I didn’t mix the meat long enough and the patties crumbled in the pan. Now I always work the pork until it gets a bit tacky to make sure the texture stays firm and bouncy.

The brown sugar is doing more work than you’d think in this recipe. Without it, you won’t get that dark, caramelized crust that defines a good country sausage. If you need a solid breakfast protein that tastes exactly like the restaurant version, this is the one.

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Cracker Barrel Country Sausage Patties Recipe Ingredients

• 450g (1lb) ground pork (at least 20% fat)
• 1 tbsp fresh sage, finely chopped
• 1 tsp fresh thyme, finely chopped
• 1 tsp fresh rosemary, finely chopped
• 1 garlic clove, minced
• 1 tbsp light brown sugar
• 1 tsp salt
• 1/2 tsp black pepper

How To Make Cracker Barrel Country Sausage Patties Recipe

1. Season the pork: Put the ground pork, sage, thyme, rosemary, garlic, brown sugar, salt, and pepper into a large mixing bowl. Use your hands to work the ingredients together for 2 minutes until the meat feels sticky and the herbs are spread evenly. Stop mixing as soon as the texture changes from loose grains to a cohesive mass to avoid making the sausages tough.
2. Shape the patties: Divide the mixture into 8 equal portions, about 55g (2oz) each, and roll them into smooth balls. Press each ball down into a flat disc about 1cm (1/2 inch) thick, then use your thumb to make a shallow dent in the middle of each patty. Making the centre thinner than the edges stops the meat from bulging into a dome shape as the proteins tighten during frying.
3. Fry the meat: Place a large cast-iron pan or non-stick frying pan over a medium-high heat on the hob. Add the patties in a single layer without overcrowding the pan and cook for 3 minutes until the underside is dark brown. Flip them over and cook for another 3 minutes until the centre is no longer pink and the internal temperature reaches 70°C (158°F).
4. Drain and rest: Move the cooked sausages onto a plate lined with kitchen roll to soak up the excess fat. Let the meat sit for 2 minutes before serving to allow the juices to settle so the patties stay moist.

Recipe Tips

Check the fat content. Make sure you use ground pork with at least 20% fat or the patties will be dry and crumbly. If the meat is too lean, the texture becomes rubbery rather than juicy.

Cold meat is better. Keep the pork in the fridge until the very second you are ready to mix and shape it. Cold fat stays inside the meat during mixing, whereas warm fat melts onto your hands and leaves the sausage grainy.

Double the herbs. If you only have dried herbs, use only one-third of the amount listed as they are much stronger than fresh. Rub the dried leaves between your palms before adding them to release the oils.

Prep the night before. Form the patties and stack them between layers of greaseproof paper in a sealed container overnight. This gives the sage and garlic time to penetrate the meat, resulting in a much deeper flavour the next morning.

Freeze for later. These are perfect for batch cooking because they freeze and defrost without losing any quality. Wrap individual raw patties in clingfilm so you can grab exactly how many you need for a quick breakfast.

What To Serve With Cracker Barrel Country Sausage Patties

These salty patties belong next to fluffy scrambled eggs and a pile of golden hash browns. They also work brilliantly inside a toasted English muffin with a slice of sharp cheddar cheese for a homemade breakfast sandwich.

If you want a full spread, serve them with thick pancakes and a jug of maple syrup. The sweetness of the syrup against the sage-heavy pork is a classic combination that never fails.

How To Store Cracker Barrel Country Sausage Patties

Fridge

Keep cooked patties in an airtight container for up to 3 days. Make sure they have cooled completely before you put the lid on to prevent them from becoming soggy.

Reheat

Place the patties in a dry frying pan over a medium heat for 2 minutes on each side until piping hot. You can use a microwave for 45 seconds, but the exterior will lose its crispness and become slightly chewy.

Freeze

Store raw or cooked patties in a freezer bag with parchment paper between them for up to 3 months. Thaw them in the fridge overnight before reheating or frying as normal.

Cracker Barrel Country Sausage Patties Recipe Nutrition Facts

Per serving (1 of 8): Calories 145, Protein 11g, Fat 10g, Carbohydrates 2g, Sugar 1.5g, Sodium 310mg. Estimated. May vary based on ingredients and cooking methods.

FAQs

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