Recipe Details

Grilled Spicy Sausage Patties

Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4 - 6

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

1 pound ground pork, *
1 tablespoon vegetable oil
4 cloves garlic, minced
1 egg yolk
1/4 cup bread crumbs, plain
1 teaspoon cumin
1 teaspoon oregano
1/4 teaspoon cayenne
Kosher salt and freshly ground black pepper

Cooking Directions


In a small sauté pan, cook the minced garlic in oil just until fragrant, about one minute.  Remove from heat to cool.
In a medium bowl, mix the ground pork gently with the yolk.  In another small bowl, mix together with a fork the breadcrumbs, cumin, oregano, and cayenne.  Sprinkle the breadcrumb mixture on the meat and incorporate in, mixing gently.  Add garlic mixture and mix again.  Form into 10-12 patties.  Press a small thumb indentation in the middle.  Season with salt and pepper.

PREHEAT grill and season grill with towel dipped in vegetable oil (use tongs for safety).  Grill on medium high heat 3 minutes each side, or until cooked through, but slightly pink or until the internal temperature reaches 160 degree F.

Yield: 4-6 servings; 2 patties per serving

*Nutritionals based on 72% lean ground pork.

Serving Suggestions

Recipe courtesy of Melissa d’Arabian, on behalf of The National Pork Board

Nutrition Information

Calories: 430 calories
Protein: 19 grams
Fat: 37 grams
Sodium: 130 milligrams
Cholesterol: 140 milligrams
Saturated Fat: 11 grams
Carbohydrates: 7 grams
Fiber: 1 grams

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About the Cut: Ground Pork

Ground Pork is pork that has been ground or finely chopped. It is unseasoned and usually is available fresh with an average lean-fat ratio of 70 percent lean, 30 percent fat. 


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About the Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

  • Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
  • Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

COOKING BASICS:
Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.


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Tips and Tricks

Buying, Handling & Storage Tips

Originally sealed, prepacked ground pork will keep in the refrigerator for 1-2 days. If you do plan on keeping the raw, fresh pork longer before cooking it, store it well wrapped in the freezer. Cooked leftovers can be kept in the fridge for 4-5 days.


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Butcher's Tips

To make a ground pork patty gently mix ground pork with desired seasonings, and then separate into individual amounts for each burger. Using both hands, shape the ground pork into circular patties about three quarters of an inch in thickness. Then, fry or grill your handmade creations for all to enjoy!


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