Adding grated apple to bulk pork sausage yields tangy, flavorful breakfast patties. Easy to make, they are a nice alternative to ready-made sausages and are a delicious addition to a breakfast buffet.
Apple and Sausage Patties Recipe Courtesy of Williams-Sonoma. Adapted from Williams-Sonoma, “Entertaining”, by George Dolese (Oxmoor House, 2004).
- 1 pound bulk pork sausage
- 1 tart green apple, peeled, cored and grated
- 1/4 cup fine dried bread crumbs
- 2 tablespoons heavy cream
- 1 egg yolk
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- Canola oil for cooking
- 1 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 1/4 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.
- 2 Preheat an oven to 200 degrees F.
- 3 Place a large fry pan over medium-low 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 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.
- 4 Cook the remaining patties in the same way, oiling the pan between batches. Keep warm until ready to serve. Arrange the patties on a serving platter and serve immediately.
- 5 Serves 6.