HOMEMADE SAUSAGE PATTIES RECIPES
HOMEMADE BREAKFAST SAUSAGE PATTIES RECIPE: HOW TO MAKE IT
Buttermilk is the secret ingredient that keeps these pork patties moist, while a blend of seasonings creates a wonderful taste. —Harvey Keeney, Mandan, North Dakota
Provided by Taste of Home
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield 20 patties.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first 9 ingredients. Add pork; mix lightly but thoroughly. Shape into twenty 3-in. patties., In a large skillet coated with cooking spray, cook patties in batches over medium heat until a thermometer reads 160°, 5-6 minutes on each side. Remove to paper towels to drain.
Freeze option: Wrap each cooked, cooled patty; transfer to an airtight container. Freeze for up to 3 months. To use, unwrap patties and place on a baking sheet coated with cooking spray. Bake at 350° until heated through, about 15 minutes on each side.
Nutrition Facts : Calories 126 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 38mg cholesterol, SodiumContent 251mg sodium, CarbohydrateContent 1g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 11g protein.
HOMEMADE SAGE SAUSAGE PATTIES RECIPE: HOW TO MAKE IT
Oregano, garlic and sage add savory flavor to these ground pork patties. I've had this Pennsylvania Dutch recipe for years, and it always brings compliments.
Provided by Taste of Home
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine all ingredients, mixing lightly but thoroughly. Shape into eight 1/2-in.-thick patties. Refrigerate 1 hour., In a large cast-iron or other heavy skillet, cook patties over medium heat until a thermometer reads 160°, 6-8 minutes on each side.
Nutrition Facts : Calories 162 calories, FatContent 11g fat (5g saturated fat), CholesterolContent 49mg cholesterol, SodiumContent 323mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 13g protein.
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