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.
|Serving Size:||1 sausage patty|
|Saturated Fat||4 g|
|Total Fat||10 g|
|Calories from Fat||69 %|
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