Pistachio Breakfast Sausage Patties
Grind fennel seeds in a spice grinder or with a mortar and pestle until finely ground.Advertisement
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 degrees 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.)
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.
1 medium-fat meat, 1/2 high fat meat, 1/2 fat