Pork Sausage Cakes

Preparation info

  • Difficulty


  • Yield:

    4 to 6

    Sausage Cakes.

Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Breakfasts in my mother’s boardinghouse were copious affairs, and her paying guests could order any of a variety of meats—country sausage, sausage cakes, fried ham slices, crisp bacon, and so on—plus grits and eggs, any style. There were always breakfast biscuits hot from the oven and an assortment of jams and jellies, most of them homemade, plus molasses, which was produced locally.


  • pound lean pork
  • pound pork fat (see note)
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • 1 tablespoon chopped dried sage, or teaspoons ground (see note)
  • 1 teaspoon dried red pepper flakes, optional


  • Cut the lean pork and pork fat into 1-inch cubes. Put into the container of a food processor equipped with the steel blade and blend. Or grind the pork and fat, using a meat grinder.
  • Add the remaining ingredients and blend 15 to 30 seconds, or until the meat is coarse-fine. Do not overblend or the consistency will be too fine.
  • Store the sausage in a container in the refrigerator for future use, or shape it into 4 or 6 patties and fry in a skillet, turning as necessary, until the sausage cakes are thoroughly browned and cooked through.