Recipe by KellyMac6
Another recipe from the Williams-Sonoma website. Easy to make, they are a nice alternative to ready-made sausages and are an interesting addition to a breakfast buffet. These could be made the night before and stored in the fridge or maybe even freezer to be cooked in the morning.
Top Review by bluemoon downunder
Wonderfully flavoursome! Loved the apple in these, and the cream. I used a Granny Smith. I made these exactly to the recipe, except for adding a rosemary/sage blend from a grinder when combining the ingredients in step one, and using low fat cream. I refrigerated them overnight, then put half in the freezer. From past experiences, they'll be fine frozen. We thoroughly enjoyed the other half of these delicious patties. Next time I make these, I'm planning on using yoghurt in place of the cream, adding some pine nuts and proportionally increasing the amount of apple. I'll also be doubling the recipe. Thank you for sharing this easy to make and yummy recipe, KellyMac6. Made for PRMR.
- 1 lb bulk pork sausage
- 1 tart green apple, peeled, cored and grated
- 1⁄4 cup fine dry breadcrumb
- 2 tablespoons heavy cream
- 1 egg yolk
- 1⁄2 teaspoon coarse salt
- 1⁄4 teaspoon fresh ground pepper
- canola oil (for cooking)
Directions See How It's Made
- 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.
- Preheat an oven to 200ºF.
- 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.
- 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.