Sausage Opatties Rachael Ray Recipes

SAVORY FRENCH TOAST WITH HOMEMADE SAUSAGE PATTIES AND WARM HONEY, STRAWBERRIES AND BASIL

Steps:

• Preheat the griddle to medium.
• Whisk together the eggs, milk or cream, the cheese, the nutmeg and salt and pepper, to taste, in a shallow dish.
• In a medium bowl add the pork, sage, onion, garlic, fennel, cloves, lots of black pepper and salt, to taste, and mix to combine. Divide the mixture into 4 pieces and form each piece into 2 small patties, about 2 1/2-inches wide. Heat the extra-virgin olive oil in large skillet over medium heat. Add the patties and cook 3 to 4 minutes on each side. Turn off the heat and keep warm in the pan.
• Wipe the hot griddle with butter nested in a paper towel. Soak the bread, a few slices at a time, in the milk mixture, shaking off the excess. Add the bread to the griddle and cook until toasted, crispy and golden, about 3 minutes on each side. Cook in batches, if necessary.
• While the bread toasts, combine the strawberries, basil and sugar in a medium bowl.
• Halve the toast from corner to corner. Serve the toast on individual plates layered with sausage patties, a liberal drizzle of honey and the berries with basil.

MAPLE FENNEL COUNTRY SAUSAGE PATTIES

Steps:

• Combine salt and pepper, fennel in the bottom of a bowl. Add pork and mix to combine spices. Pour 2 tablespoons maple syrup over the pork and work the meat again to combine the maple syrup. Form meat into patties, 2 to 3 inches round. Cook patties in 1 tablespoon oil in a nonstick skillet over medium high heat 4 or 5 minutes on each side. Drain sausage patties on towel lined plate, then serve.

SWEET ITALIAN CHICKEN SAUSAGE PATTIES

Steps:

• Mix chicken with garlic, parsley, cheese, fennel seeds, pepper, and salt. Form 6 large, thin patties, 4 to 5 inches, or 12 small patties, 2 to 3 inches. Preheat a large, nonstick skillet and fry sausage in extra-virgin olive oil, 3 or 4 minutes on each side over medium to medium- high heat.

SAUSAGE O'PATTIES (RACHAEL RAY)

Steps:

• Grate the potato onto a cutting board, salt it, then transfer to a paper towel-lined bowl or plate to drain.
• Place potato, onion, pork, parsley, thyme, salt and pepper in a food processor and pulse grind to form a sausage mixture.
• Heat a large nonstick skillet over medium heat with EVOO, about two turns of the pan. When EVOO is hot, form eight 1/2-inch thick, 3-inch wide potato-sausage patties and set into skillet. Cook patties 6-7 minutes on each side until they are deep golden brown in color.

CHICKEN SAUSAGE PATTIES

Steps:

• Heat a small nonstick skillet over medium heat. Add butter and melt. Add apples and onions and season with a little salt, pepper and fennel seeds. Gently saute the mixture 5 minutes to soften and remove from heat to cool.
• Heat a griddle pan or large nonstick skillet over medium-high heat.
• Place chicken in a bowl and season with salt and pepper, poultry seasoning, allspice, paprika and a healthy drizzle of extra-virgin olive oil. Add in the apples, onions and fennel and mix the sausage. Score meat into 4 sections and form 3 small, thin patties from each section, 2 1/2 inches across, 12 small patties total. Cook patties 3 to 4 minutes on each side and serve warm.

ITALIAN SWEET CHICKEN SAUSAGE PATTIES

Steps:

• Preheat a nonstick skillet over med-high heat.
• Put the chicken in a bowl with the grill seasoning, fennel seeds, and half of the garlic.
• Pile the sun-dried tomatoes on top of each other in small stacks, the slice into strips.
• Coarsely chop the thin strips and add to the bowl.
• Stack the basil leaves together, then roll them up into a log; shred the basil by thinly slicing the log.
• Add the basil to the bowl.
• Drizzle olive oil over the bowl; mix the ingredients together, then form 4 patties, ¾ inch thick.
• Cook for 5-6 minutes on each side in the preheated skillet.
• Heat a second skillet over med-high heat and preheat broiler, place the top rack at least 6 inches from the heat.
• To the hot skillet, add 2 tablespoons extra-virgin olive oil, then the peppers and onions.
• Season the mixture with salt and pepper; cook until just tender, about 6-7 minutes.
• Toast the rolls on a broiler pan under the hot broiler.
• Place the remaining garlic and butter in a small dish; microwave for 15 seconds to melt the butter.
• Brush the toasted roll tops with garlic butter; leave the bun bottoms on the broiler pan.
• Place the patties on the bun bottoms, then top with the peppers and onions and sliced Provolone cheese.
• Place the chicken sandwiches until the broiler again for 30 seconds-1 minute to melt the cheese.
• Set the buttered tops in place; serve.

SPICY SAUSAGE MEATLOAF PATTIES WITH ITALIAN BARBECUE SAUCE

Steps:

• Preheat oven to 475°.
• Heat a small skillet over medium heat with 2 tablespoons olive oil; when oil is hot, add the bell pepper, half the onion, celery, and carrots; stir/saute 5 minutes; season with salt and pepper, then remove to a plate to cool.
• In a bowl, combine the sausage and ground beef with the egg, bread crumbs, cheese, and cooled sauteed vegetables; mix well.
• Form 4 large oval-shaped patties no more than 1 ¼ inches thick; arrange patties on a cookie sheet.
• Drizzle patties with a little olive oil; bake 17-18 minutes, until cooked through.
• Heat a saucepan over med-high heat; add a drizzle of olive oil, and then add the pancetta.
• Let the pancetta crisp up a bit and render its fat, then add the remaining chopped onion and the garlic; cook 8-10 minutes, until tender.
• Stir in the beef stock and tomatoes; season the sauce heavily with ground black pepper.
• Add in the Worcestershire sauce and hot sauce; decrease heat to low.
• Serve meatloaf patties topped with the Italian barbecue sauce and a green salad alongside, if desired.