This breakfast sausage patty recipe transforms plain breakfast sausage into something special with a few simple additions. The surprise ingredient: pistachios! Plenty of black pepper and a big pinch of cayenne make this breakfast sausage pleasantly spicy—use less if you prefer. The recipe, which can be made ahead and refrigerated or frozen, yields 8 small sausage patties, but can easily be doubled and cooked in two batches.
8 patties, 2 oz. each
Active Time: 35 minutes |
Total Time: 1 hour 35 minutes
2 teaspoons fennel seeds
8 ounces ground pork breakfast sausage
8 ounces ground turkey breast
2 cloves garlic, finely minced
1 teaspoon coarsely ground pepper
1/8 teaspoon cayenne pepper (optional)
1/2 cup coarsely chopped unsalted pistachios
1/2 cup finely minced flat-leaf parsley
Grind fennel seeds in a spice grinder or with a mortar and pestle until finely ground.
Place pork and turkey in a large bowl. Sprinkle with the fennel, garlic, pepper and cayenne (if using) and combine using your hands or a spoon. Add pistachios and parsley; mix just until evenly incorporated. With dampened hands, form eight 3-inch patties using a generous 1/4 cup each. Place on a baking sheet or large plate. Cover and refrigerate for at least 1 hour and up to 1 day.
When ready to cook, cover a large plate with paper towels and line a baking sheet with foil. Preheat oven to 300°F.
Cook patties in a large nonstick skillet over medium heat, turning once, until nicely brown on both sides and no longer pink in the middle, 5 to 9 minutes per side. Transfer to the prepared plate to drain briefly, then place on the prepared baking sheet and transfer to the oven to keep warm until ready to serve. (Don’t keep in the oven for longer than 30 minutes, or they’ll dry out.)
Per patty :
9 g Fat;
2 g Sat;
4 g Mono;
24 mg Cholesterol;
4 g Carbohydrates;
10 g Protein;
1 g Fiber;
198 mg Sodium;
217 mg Potassium
0 Carbohydrate Serving
Exchanges: 1 medium-fat meat, 1/2 high fat meat, 1/2 fat
Tips & Notes
Make Ahead Tip: Prepare through Step 2 and refrigerate for up to 1 day or individually wrap and freeze for up to 3 months; thaw overnight in the refrigerator before cooking.