SIMPLE HOMEMADE SAUSAGE PATTIES
Assembling pork sausages is a snap and, as always, if you use best-quality ingredients, it's hard to beat homemade.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 8 small patties
Number Of Ingredients 10
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.
HOMEMADE SAUSAGE PATTIES
Provided by Melissa d'Arabian : Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a small saute pan, cook the bacon over medium heat until rendered but not crispy, about 3 minutes. Add 1 tablespoon vegetable oil and onions, and cook until the onions are soft and begin to turn golden in color, about 3 more minutes. Add the minced garlic and cook an additional 1 minute, or until fragrant. Remove the pan from the heat, and set aside.
- In a medium bowl, use a fork to mix together the bread crumbs, brown sugar, thyme, cayenne pepper, and salt, and pepper. Add the ground pork, egg yolk, and bacon and onion mixture to the bread crumbs, and gently mix with your hands until just combined. Do not over mix. Divide the mixture into 8 even portions and form into patties, pressing a small thumb indentation in the middle of each so they stay flat when they cook. In a large saute pan, heat 1 tablespoon vegetable oil over medium-high heat. Add the sausage patties and brown on both sides, about 2 minutes per side. Add a tablespoon of water and cover the pan for 3 minutes, or until the sausage is fully cooked. Serve hot.
SPICY BREAKFAST SAUSAGE PATTIES
Fresh homemade breakfast sausage that you can enjoy right away, make ahead of time for weekday breakfasts, or freeze for later use. If you are sensitive to heat, feel free to reduce the amount of crushed red pepper or eliminate it altogether.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 25m
Yield 10
Number Of Ingredients 9
Steps:
- Combine ground pork, sage, salt, crushed red pepper, marjoram, black pepper, onion powder, and thyme leaves in a large bowl; mix until evenly combined. Form mixture into 10 small patties.
- Heat oil in a large skillet over medium-high heat. Working in batches, cook patties for 3 minutes. Flip and cook 3 minutes more or until juices run clear. An instant-read thermometer inserted into the center should read at least 160 degrees F (73 degrees C). Transfer patties to a paper towel-lined plate to absorb any excess grease.
Nutrition Facts : Calories 106.9 calories, Carbohydrate 0.4 g, Cholesterol 29.4 mg, Fat 7.9 g, Fiber 0.2 g, Protein 8.1 g, SaturatedFat 2.6 g, Sodium 255.7 mg, Sugar 0.1 g
SWEET AND SAVORY BAKED SAUSAGE PATTIES
Lightly seasoned with just a touch of sweetness, these breakfast sausages are great addition to your breakfast plate. I make these in bulk for a quick grab-and-go weekday meal. They can be frozen, just thaw overnight in the fridge.
Provided by Bren
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Set one oven rack to the middle position and another one 6 inches from the broiler. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray lightly with cooking spray.
- Combine ground pork, maple syrup, garlic, parsley, marjoram, salt, pepper, thyme, and paprika in a bowl; mix gently until well combined. Divide mixture into 6 equal portions and form into patties. Place on the prepared baking sheet and press down with the palm of your hand to flatten.
- Bake in the preheated oven on the middle rack for 8 minutes. Remove from oven and turn on the oven's broiler on low.
- Broil sausage patties on the top rack until they are golden brown, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 174.7 calories, Carbohydrate 4.9 g, Cholesterol 49 mg, Fat 10.9 g, Fiber 0.2 g, Protein 13.5 g, SaturatedFat 4 g, Sodium 426.7 mg, Sugar 4 g
SAUCY SAUSAGE PATTIES
kids will love this
Provided by vstothard
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Skin sausages, place in a bowl with the spring onion and stir well. Divide the mixture into 8 and shape into round patties. On a plate, mix together 2tbsp flour with the herbs. Dip the patties in to coat each side.
- Cook the potatoes in boiling water for 10 - 15 mins until tender. Meanwhile heat 3/4 oz of the butter and half the oil in a frying pan, then fry the onion for 10 mins until golden brown. Stir in the cranberry sauce and cook until it's dissolved. Stir in the remaining flour and cook until it turns golden. Remove from the heat and gradually stir in the stock. Return to the heat and cook until the gravy has thickened slightly. Season to taste.
- Drain and mash the potatoes with the milk and butter and add the mustard, if liked. Keep warm.
- Heat the remaining oil in a frying pan, then cook the patties until golden on each side. Reheat the gravy.
- Place some mash in the centre of each plate, top with two of the patties and spoon over the gravy. Serve with mixed vegetables.
SPICY SAUSAGE MEATLOAF PATTIES WITH ITALIAN BARBECUE SAUCE
I was making my annual Christmas Pasta for the holiday and my mom and I bought duplicate meats so we had lots of leftover hot and sweet sausage and ground beef. Well, the next day, this recipe was born.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 425 degrees F.
- Heat a small skillet over medium heat with 2 tablespoons extra-virgin olive oil. When the oil is hot, saute the red pepper, half the onions, celery and carrots together, 5 minutes, season with salt and pepper then remove to a plate to cool.
- Mix ground beef and sausages with egg, bread crumbs, cheese, and cooled vegetables. Form 4 large oval shaped patties no more than 1 1/4 inches thick then drizzle with extra-virgin olive oil. Place in the oven on a cookie sheet and bake 17 to 18 minutes, until cooked through.
- Heat a medium sauce pot over medium high heat. Add a drizzle of EVOO to the pan and the pancetta. Let the pancetta crisp up a bit and render fat, then add onions and garlic and cook until tender, 8 to 10 minutes. Add a splash of red wine to deglaze the pan. Stir in the beef stock and tomatoes and season sauce heavily with coarse black pepper. Add Worcestershire and hot sauce and reduce heat to warm.
- Serve meatloaves with Italian barbecue sauce on top and green salad alongside.
HOMEMADE SAUSAGE PATTIES
Categories Pork Breakfast Brunch Side Fry Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes about 18 (3-inch) patties
Number Of Ingredients 14
Steps:
- Cook onion in 2 tablespoons oil in a small heavy skillet over moderately low heat, stirring occasionally, until softened and beginning to brown, 8 to 10 minutes. Cool 10 minutes.
- While onions are cooling, stir together bread crumbs and milk in a large bowl and let stand until crumbs absorb milk.
- Add onions and remaining ingredients to crumb mixture and stir with a fork until blended well.
- Preheat oven to 250°F.
- Form sausage mixture into 3-inch patties (about 1/2 inch thick) with dampened hands and arrange on a wax-paper-lined tray. Heat remaining 1/2 teaspoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook patties in 3 batches, turning once, until browned and just cooked through, 4 to 6 minutes per batch. Drain patties briefly on paper towels as cooked, then transfer to a shallow baking pan and keep warm, covered with foil, in oven while cooking remaining batches.
EASY BREAKFAST SAUSAGE PATTIES
This reminds me of the sausage my Dad made with venison. I didn't like eating "Bambi", but I loved his sausage. While I am not normally a breakfast eater, I have seen some rather luscious pancake and French toast recipes posted. Add some maple syrup and I'll join you for brunch! The recipe is from Bon Appetit 1989. Prep time includes refrigeration.
Provided by Lorac
Categories Breakfast
Time 1h25m
Yield 24 patties
Number Of Ingredients 11
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.
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.
Nutrition Facts : Calories 126 calories, Fat 8g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 251mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein.
SAUCY BEEF PATTIES
Our taste panel loved the flavor of these saucy patties. Said one: "They're sure to be a family favorite!" A simple recipe for rush-hour weeknights, it's great with mashed potatoes. Bernice Morris - Marshfield, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the egg, bread crumbs, salt and pepper. Crumble beef over mixture and mix well. Shape into four patties. In a large skillet, brown patties on both sides. Remove and set aside; drain drippings., In the same skillet, combine the remaining ingredients. Return patties to the skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until a thermometer reads 160°. Freeze option: Cool beef patties in sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in patties reads 165°, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 253 calories, Fat 12g fat (5g saturated fat), Cholesterol 108mg cholesterol, Sodium 717mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
LEAN HOMEMADE SAUSAGE PATTIES
Make and share this Lean Homemade Sausage Patties recipe from Food.com.
Provided by MizzNezz
Categories Breakfast
Time 16m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place water and seasonings in a bowl.
- Add pork and mix well.
- Shape into 8 patties.
- In skillet on med heat cook 6 minutes per side, or until done.
SPICY SAUSAGE PATTIES
Categories Herb Pork Appetizer Breakfast Brunch Fry Winter Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 8
Steps:
- In a bowl combine well the pork butt, the pork fat, the garlic paste, the pepper, the sage, the thyme leaves, and the cayenne and chill the mixture, covered, overnight. Divide the mixture into 16 balls and flatten each ball into a 1/3-inch-thick patty. In a large skillet heat the oil over moderate heat until it is hot but not smoking, in it fry the patties in batches for 4 minutes on each side, or until they are golden brown and no longer pink within, and drain them on paper towels. Transfer the patties to a serving plate and garnish them with the thyme sprigs.
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