Homemade Sausage Patties
YIELD Makes 16 sausage patties
|1‑1/2||pounds ground pork|
|1/2||pound ground turkey|
|2||teaspoons rubbed sage|
|1||to 1-1/2 teaspoons black pepper|
|1||teaspoon dried thyme leaves|
|1/2||teaspoon fennel seeds, crushed (optional)|
- Combine pork, turkey, sage, salt, pepper, thyme and fennel seeds in large bowl; mix well. Cover and refrigerate at least 1 hour or up to 24 hours.
- For each sausage patty, shape 1/4 cup pork mixture into 1/2-inch-thick patty, about 2-1/2 inches in diameter. Heat large skillet over medium-high heat until hot. Add as many sausage patties as will fit without crowding skillet. Cook sausage patties 4 minutes, turning halfway through cooking.
- Reduce heat to medium-low and continue cooking sausage patties 6 to 8 minutes more or until no longer pink in center, turning halfway through cooking. Repeat with remaining sausage patties.
Sausage patties can be wrapped tightly in plastic wrap and frozen up to 1 month.
This recipe appears in: Casseroles & Dishes
|Serving Size:||1 sausage patty|
|Saturated Fat||4 g|
|Total Fat||10 g|
|Calories from Fat||69 %|