These little breakfast treats really put their ready-made store-bought counterparts to shame, and they couldn’t be easier to make. If you are watching your waistline or just aren’t partial to pork, ground chicken or turkey can certainly be used in its place. But with those leaner meats, exercise extra caution to avoid overcooking the patties and drying them out.
Recipe information
Yield
makes 12 patties
Ingredients
Preparation
Step 1
In a large bowl, mix all the ingredients together. Divide the mixture into twelve equal portions, shaping them into patties. Be careful not to overwork the mixture. Place the patties on a parchment-lined baking sheet. Cover and refrigerate for at least 30 minutes to allow the flavors to marry.
Step 2
Preheat the oven to 200°F.
Step 3
In a cast-iron skillet or a nonstick pan over medium heat, cook the patties, turning once, until browned and cooked thoroughly, about 15 minutes. Keep the cooked patties on a wire rack set over a baking sheet (or on an aluminum foil–lined baking sheet) in the oven until all of the sausages have been cooked. Serve hot.
IN A PINCH
Step 4
Even though this is a fast recipe, by doubling or tripling the recipe, you can make larger numbers of patties with very little extra effort. After shaping, stack the patties between sheets of waxed paper, pop them into a resealable plastic bag, and store them in the freezer for up to 4 months. The afternoon before your planned breakfast, put as many patties as you’ll need in the refrigerator to thaw. Once they are completely defrosted, cook them according to the recipe directions.
