Apple and Sausage Patties
Adding grated apples to bulk pork sausage give you a tangy, flavorful breakfast patty. Easy to make, they are a nice alternative to ready-made sausages and are an interesting addition to any breakfast buffet. This time of year the Blue & Gold sausage fundraising efforts are going on. . .here's a nice suggestion.
1 lb bulk pork sausage
1 tart green apple, peeled, cored and grated
1/4 cup fine dried breadcrumbs
2 tablespoons heavy cream
1 large egg yolk
Coarse salt and freshly ground pepper
Canola oil for cooking
In a bowl, combine the sausage, apple, bread crumbs, cream and egg yolk and mix until well combined. Mix in ½ teaspoon salt and ¼ teaspoon pepper.
Divide the mixture into 12 equal portions and shape each portion into a patty 2 inches in diameter and ¼ inch thick.
Arrange the patties on a rimmed baking sheet or tray and refrigerate for 15 minutes, or cover tightly with plastic wrap and refrigerate overnight. Bring to room temperature before cooking.
Preheat the oven to 200 degrees F.
Place a large frying pan over medium-low heat and lightly brush it with canola oil. Place 4 of the patties in the pan and fry until browned on one side, about 3 minutes.
Carefully flip each of the patties and fry until browned on the second side and cooked through, about 4 minutes longer.
Transfer the patties to an ovenproof dish and keep warm in the oven.
Cook the remaining patties in the same way, oiling the pan between batches.
Life is just a chance to grow a soul.