Homemade Pork Sausage Patties |
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Prep Time: 25 Minutes Cook Time: 6 Minutes |
Ready In: 31 Minutes Servings: 8 |
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Make a double recipe of these, shape them and then freeze for brunches. I love these between butter pan rolls! The first time you make these use the amounts of spices listed, you might however want a stronger flavor, so the next time you make them just adjust all spices to taste. This recipe will not work well with lean pork, the patties will be very dry, so try to purchase ground pork with some extra fat in it for flavor and texture. The garlic is optional, I added it in when I made these, only because we love garlic. I strongly advise you to prepare the patties (do not cook) shape and refrigerate overnight, as the flavors will blend and become stronger, they do take on a whole different flavor when left overnight. Ingredients:
1 onion, finely chopped |
1 tablespoon fresh minced garlic (optional and to taste) |
1/4 cup oil |
1/2 cup fresh breadcrumb |
2 tablespoons milk |
2 lbs ground pork (not the lean pork for this!) |
2 teaspoons salt |
1 teaspoon pepper (preferably white) |
1/4 teaspoon nutmeg |
1/4 teaspoon cinnamon |
1/4 teaspoon cayenne |
1/8 teaspoon ground cloves |
1 pinch dried thyme (rubbed between fingers to release flavor) |
1 pinch sage |
2 large egg yolks |
Directions:
1. In a small skillet heat oil over medium-low heat and saute the onion and garlic (if using) for about 7-8 minutes, or until softened; cool for 10-15 minutes.
2. Meanwhile while the onions are cooling, in a bowl stir together the soft bread crumbs and milk; let stand until the milk is absorbed.
3. Add in the onions to the milk/crumb mixture with all remaining ingredients; mix with a spoon until well blended (I use clean hands).
4. Form sausage into about a 3-inch patty (about 1/2-inch thick) but of coarse you can make them any size you desire.
5. With wet hands arrange on a baking sheet lined with wax paper.
6. At this point the patties may be frozen.
7. Heat oil in a frypan over medium heat.
8. Cook patties for about 4-6 minutes, turning once (do not flatten patties while cooking, as the juices will run out).
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