Breakfast Sausage Patties With Fried Eggs Recipes

HOMEMADE BREAKFAST SAUSAGE PATTIES

Steps:

• In a large bowl, mix everything together. The best way is to use your hands and really mix it all together. You can also use your stand mixer with the paddle attachment.
• There are a few different ways you can do this. I like to use a large cookie scoop / ice cream scoop. I lightly pack the meat into the scoop, release the scoop, then flatten it with my palm. Alternatively, you can just divide the meat into 12 rough balls, and shape each ball into a sausage patty. Lastly, you can also roll out the meat between parchment paper, then cut the sausages with a round cookie cutter / lip of a cup.
• Make 12 equal sized sausage patties. I make them about 1-inch thick if I am going to cook them straight away, but you can make according to your preference.
• If you are going to freeze half the batch, make the ones you are going to freeze no thicker than 1/2-inch, if you plan on cooking from frozen. Otherwise, you will need to defrost the sausage patties before cooking.
• Heat some oil in a non-stick skillet over medium-high heat. Add the patties (you might need to do it in batches) and cook the first side for about 3-4 minutes, or until browned. Flip then cook the other side until browned and the sausage is cooked through.The most reliable way to to check if a sausage patty is cooked through is to use an instant read thermometer. The internal temperature of each sausage patty should be 160°F / 71°C.
• If you are cooking from frozen, follow the same instructions, but you will need to slightly increase the cooking time. If the sausages are browned but not cooked through, turn the heat down and finish cooking.

BREAKFAST SAUSAGE PATTIES WITH FRIED EGGS

Steps:

• Let frozen sausage log stand at room temperature for 20 minutes. Unwrap sausage, andslice crosswise into 1/2-inch-thick rounds using a serrated knife. Cook a few patties in a large heavy skillet, preferably cast iron, over medium-high heat until browned and cooked through, 3 to 5 minutes per side. Push patties to 1 side of skillet and cook eggs as desired, adding unsalted butter if needed.

SAUSAGE-PROVOLONE PATTIES WITH FRIED EGGS

Steps:

• Put the bacon in a medium saucepan and fill with water. Bring to a simmer over medium heat and cook 20 minutes; drain, rinse under cold water and pat dry. Combine the bacon, pork tenderloin, wine, garlic, parsley, sage, red pepper flakes, sugar, 1/4 teaspoon salt and 1/2 teaspoon pepper in a large bowl; toss to combine. Cover and refrigerate at least 1 hour and up to 4 hours. Transfer the pork mixture to a food processor and pulse until coarsely chopped. Transfer to a bowl and stir in the cheese. Form into 8 to 10 patties, about 2 inches wide and 1/2 inch thick. Put on a plate, cover and refrigerate at least 1 hour. Heat the vegetable oil in a large nonstick skillet over medium heat. Add the sausage patties and cook until browned on both sides, 8 to 10 minutes. Transfer to a plate and tent with foil to keep warm. Crack the eggs into the hot skillet, season with salt and pepper and fry until just set, 2 to 3 minutes. Serve with the sausage patties.

YOUR OWN BLENDED PORK SAUSAGE AND FRIED EGGS

Steps:

• Put the meat in a large bowl and mix together with your hands. Add a good pinch of kosher salt, the chile flakes, fennel seeds, cayenne, breadcrumbs, and Parmesan. Mix to blend and then form the meat into small 2-inch patties.
• Heat the canola oil in a large skillet over high heat. When the oil begins to smoke lightly, shut off the heat to avoid splattering, and add the meat patties in a single layer in the pan. Take care they are spread somewhat apart so they have a chance to brown instead of steam. Put the heat back on high and brown them, turning them so they brown all around, 3 to 5 minutes on each side. Touch them to make sure they are still tender and somewhat yielding in the center. Use a slotted spoon or spatula to remove them from the pan. Transfer the patties to a platter or individual plates.
• Use a kitchen towel to wipe clean the skillet, put the heat on medium, and add the butter. When it begins to brown, crack 2 eggs, a distance apart, into the butter. Lower the heat, season the eggs lightly with salt, and cook 2 to 3 minutes or longer, if desired. Repeat with additional eggs. Put the eggs on the patties and serve immediately.

HOMEMADE BREAKFAST SAUSAGE PATTIES

Steps:

• In a large bowl, combine the first 9 ingredients. Add pork; mix lightly but thoroughly. Shape into twenty 3-in. patties., In a large skillet coated with cooking spray, cook patties in batches over medium heat until a thermometer reads 160°, 5-6 minutes on each side. Remove to paper towels to drain. Freeze option: Wrap each cooked, cooled patty; transfer to an airtight container. May be frozen for up to 3 months. To use, unwrap patties and place on a baking sheet coated with cooking spray. Bake at 350° until heated through, about 15 minutes on each side.

BREAKFAST SAUSAGE

Steps:

• In a small, bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well.
• Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.
• Saute the patties in a large skillet over medium high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (73 degrees C).

EASY BREAKFAST SAUSAGE PATTIES

Steps:

• Soak bread in milk in a large bowl for 5 minutes, tear bread into small pieces, gently squeeze out excess milk and return to bowl after discarding milk.
• Heat 1 tbls oil in a heavy skillet, add onion and sautee until soft.
• Add onion and remaining ingredients to the bowl and stir until mixture pulls away from the sides of the bowl.
• With wet hands, form into 24 balls, then flatten each ball until 1/2 inch thick.
• Cover and refrigerate 1 hour or make the day before.
• Cook sausage patties in the remaining 3 tbls of oil over medium about 5 minutes per side and drain on paper towels.

CHEF JOHN'S BREAKFAST SAUSAGE PATTIES

Steps:

• Place pork, fennel seeds, orange zest, salt, black pepper, Italian seasoning, red pepper flakes, and nutmeg into a bowl and stir very lightly with a fork to combine. Do not overmix. Cover and refrigerate overnight.
• Check seasonings before using: Shape about 2 teaspoons sausage into a small patty and fry until brown in a skillet over medium heat. Let cool 1 to 2 minutes and taste for seasoning.
• Cover a cutting board with plastic wrap. Divide sausage into 6 equal pieces, roll into a balls, and wrap each ball with plastic wrap. Press flat into patties and discard plastic.
• Place a heavy skillet, such as a cast iron skillet, over medium-high heat. Cook patties in hot skillet until meat is no longer pink in the center and the sausage is browned, about 3 minutes per side. Serve immediately.

8-MINUTE BREAKFAST SAUSAGE

Steps:

• In a medium bowl, combine pork, sage, brown sugar, ground fennel, 1 teaspoon salt, and 1 teaspoon black pepper. Gently mix until all ingredients are incorporated.
• Form 4 patties, about 3 ounces each and 1/2-inches thick.
• Preheat a cast iron skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat. Add patties, in batches if necessary, so as not to overcrowd the pan. Cook until golden on the edges and cooked through, about 3 minutes per side. Repeat with remaining patties, adding additional olive oil if necessary between batches. Place slice of cheese on top of each patty during last minute of cooking.
• Remove to a plate and serve on Portuguese muffins, with avocado, a fried egg, hot sauce, and a smear of your favorite condiment.