Sunday, November 18, 2012

Apple and Sausage Patties

We made these delicious apple and sausage patties in a cooking class a few months ago and I have been dreaming of them ever since. They are perfect for breakfast or brunch on a lazy, chilly Sunday when your rumbling tummy is begging for something different. Bright, crisp and tangy, these gems are perfect for the whole family. And this recipe is so versatile, you can substitute the ingredients to suit your fancy!

Apple and Sausage Patties
Courtesy of Williams Sonoma Entertaining

1 lb bulk pork sausage
1 tart green apple, peeled, cored and grated
¼ cup fine dried bread crumbs
2 tbsp heavy cream
1 egg yolk
½ tsp coarse salt
¼ tsp freshly ground pepper
1 tbsp chopped flat-leaf parsley
Canola oil for cooking
Garnish: sliced apple or red peppers, parsley

In a bowl, combine the sausage, apple, bread crumbs, cream and egg yolk and stir until well blended. Stir in the salt and 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.

(We shredded the apple instead of grating it because we prefer the texture. You could also finely chop it. I told you this recipe was flexible!)

Preheat the oven to 350˚.

Place a large fry pan over medium heat and lightly brush it with canola oil. Place 4 of the patties in the pan and fry until browned on one side, about 3-5 minutes. Carefully flip the patties and fry until browned on the other side and cooked through, about 4 minutes more. Transfer the patties to an ovenproof dish and keep warm in the oven.

Cook the remaining patties in the same way, oiling the pan as needed. Keep warm until ready to serve. Arrange the patties on a platter and serve immediately.

Editor’s Note: Try spicy Italian sausage with minced fresh rosemary, ground lamb with chopped fresh mint, or ground turkey with chopped fresh sage.

For a printable version of this recipe, please click here.

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