Loaded Breakfast Sandwiches With Fennel Herb Sausage Patties Recipes

FREEZER SAUSAGE, EGG, AND CHEESE BREAKFAST SANDWICHES

Steps:

• Preheat oven to 350 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray. Season eggs with 1 teaspoon salt and 1/2 teaspoon pepper. Add eggs to the prepared baking dish. Place into oven and bake util eggs are just set, about 13-15 minutes; let cool 5 minutes. Cut out 6 rounds using a 3 1/2-inch biscuit cutter. In a large bowl, combine ground pork, fennel seeds, thyme, garlic powder, oregano, cayenne pepper, 1 teaspoon salt and 1/2 teaspoon pepper. Divide the pork mixture into sixths and shape each portion into 3 1/2-inch patties. Heat canola oil in a large skillet over medium heat. Working in batches, add patties to the skillet and cook until golden brown, about 3-4 minutes per side; let cool 5 minutes. Place one sausage patty over the muffin bottom. Top with 1 slice cheese and 1 egg round, and then cover with another muffin top to create a sandwich. Repeat with remaining English muffins to make 6 sandwiches. Wrap tightly in plastic wrap and place in the freezer. To reheat, remove plastic wrap from the frozen sandwich and wrap in a paper towel. Place into microwave for 1-2 minutes, or until heated through completely. Serve immediately.

BREAKFAST SANDWICHES WITH CHILE-FENNEL SAUSAGE PATTIES

Steps:

• Make the sausage patties: Using a mortar and pestle, smash together the fennel seeds, oregano, and red pepper flakes. In a large bowl, combine the ground pork with the spice mixture, salt, and black pepper. Give the sausage a good mix, separate it into four equal portions, and shape them into patties. The patties should be just larger than the width of the English muffins, as they will shrink when cooked.
• Heat two large skillets, one over medium heat and the other over medium-low heat. Pour the olive oil into the first pan and, working in batches if necessary, fry the sausage patties for 5 minutes per side, or until crispy and cooked through. When you flip the patties, top each with cheese.
• Melt the butter in the second pan. Crack in the eggs, taking care to not break the yolks. Gently fry the eggs until the whites have set but the yolks are still nice and runny.
• While the eggs and sausage are cooking, spoon a heaping spoonful of the mayo onto each muffin half.
• To build each breakfast sandwich, lay a sausage patty, tomato slice, and fried egg on each English muffin bottom. Sprinkle each egg with a pinch of salt and black pepper, then top with a lettuce leaf and the other muffin half. Serve immediately.

SIMPLE HOMEMADE SAUSAGE PATTIES

Steps:

• Mix together the pork, garlic, sage, thyme, fennel, nutmeg, salt, and pepper in a medium bowl. Add the egg white and combine thoroughly. Cover and chill for at least 15 minutes.
• To easily form the sausage patties, rinse your hands in cold water. Divide the mixture into eighths and shape each portion into a 2 1/2-inch disk. Patties can be made to this point and refrigerated or frozen until ready to use.
• Heat a skillet over high heat, and then swirl in the oil. Fry the sausages on both sides until completely cooked through and golden brown, about 4 minutes per side. Drain and serve immediately with pancakes, waffles or eggs. Sausage patties can be fully cooled, wrapped, and frozen for microwave reheating.