Lean Breakfast Sausage Patties

A high-protein, low-fat alternative to traditional breakfast sausage, utilizing lean pork tenderloin ends. Grated apple and a simple oats panade keep the patties juicy and flavorful without the need for heavy fat.

Prep: 15 minutes | Cook: 10 minutes | Total: 25 minutes | Yield: 4 servings (8 patties)

Ingredients

• 1 lb pork tenderloin ends, trimmed and cut into 1-inch chunks
• ½ cup finely grated sweet apple (such as Gala or Honeycrisp), lightly squeezed of excess juice (about ½ medium apple)
• 3 tbsp rolled oats (certified gluten-free), finely ground
• 2 tbsp ice-cold water or low-sodium chicken broth
• 1 egg white, lightly beaten
• 7 g kosher salt (about 1¼ tsp Morton or 2 tsp Diamond Crystal)
• ¾ tsp freshly ground black pepper
• 1½ tsp rubbed sage
• ½ tsp dried thyme
• ¾ tsp fennel seeds, lightly crushed
• ½ tsp garlic powder
• ¼ tsp ground nutmeg
• ¼ tsp red pepper flakes (optional, for heat)
• 1 tbsp avocado oil or light olive oil (for cooking)

Instructions

1. Prep the meat — Place the 1-inch pork tenderloin ends on a baking sheet lined with parchment paper and freeze for 15 minutes. This firms up the lean meat so it grinds or chops cleanly without smearing.
2. Grind or chop — Transfer the cold pork chunks to a food processor. Pulse in short bursts until the meat is coarsely ground (resembling standard ground pork). Do not over-process into a paste. Alternatively, finely mince the pork with a sharp chef's knife.
3. Make the panade — In a large bowl, combine the ground oats and the 2 tbsp of ice-cold water or chicken broth. Let stand for 2 minutes to form a soft paste (panade).
4. Build the bind — Add the ground pork, grated apple, egg white, salt, pepper, sage, thyme, fennel, garlic powder, nutmeg, and red pepper flakes (if using) to the bowl with the oats panade. Mix vigorously with your hands or a wooden spoon for 1 to 2 minutes until the mixture becomes sticky, cohesive, and holds together well.
5. Shape and chill — Divide the mixture into 8 equal portions. Roll each into a ball and flatten into a patty about ½-inch thick and 2½ inches wide. Place the patties on a plate, cover, and refrigerate for at least 15 minutes to let the binder set.
6. Cook the patties — Heat 1 tbsp of avocado oil or light olive oil in a large non-stick or cast-iron skillet over medium heat. When the oil shimmers, add the patties to the skillet. Cook for 4 to 5 minutes per side, turning once, until beautifully browned.
7. Verify doneness — Ensure the patties are cooked through by checking the internal temperature with an instant-read thermometer. It must register 160°F. Remove from heat and serve warm.

Notes

• Substitution: Finely grated pear can be used in place of the apple. If you do not have oats, an equal amount of plain dried breadcrumbs works beautifully.
• Budget: Pork tenderloin ends are a cost-effective way to use leftover bulk cuts. Buying pork tenderloin in bulk and trimming it yourself is often much cheaper per pound than pre-ground pork or packaged breakfast sausage.
• Food safety: Ground pork must reach an internal temperature of 160°F to be safe for consumption. Wash hands, utensils, and cutting boards thoroughly with hot, soapy water after handling raw meat to prevent cross-contamination.

Make-Ahead and Storage

• Refrigerate: Cool the cooked patties completely, then store them in an airtight container in the refrigerator for up to 3 to 4 days.
• Freeze: To freeze uncooked patties, place them in a single layer on a parchment-lined baking sheet and freeze until solid (about 1 to 2 hours), then transfer them to a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight before cooking. Cooked patties can also be frozen for up to 2 months.
• Reheat: Reheat chilled patties in a skillet over medium-low heat for 2 to 3 minutes per side until warmed through to 165°F, or microwave on high for 45 to 60 seconds.