Prep 10 mins
Cook 18 mins
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.
- 453.59 g bulk pork sausage
- 1 tart green apple, peeled, cored and grated
- 59.14 ml fine dry breadcrumb
- 29.58 ml heavy cream
- 1 egg yolk
- 2.46 ml coarse salt
- 1.23 ml fresh ground pepper
- canola oil (for cooking)
- 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.
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.
This took a bit of work and was really salty when we were done. I used Jimmy Dean. None of us like it until I scrambled it with eggs.
I enjoyed these as a variation to plain sausage patties. I used Jimmy Dean's lower fat sausage, and oatmeal (in place of the breadcrumbs), non-fat milk in place of cream and liked the results! However, I did not make them exactly as written; chose to form them into 10 individual patties instead and did not use the oil for cooking. (Should have used some oil - they blackened a bit but that did not take away from the taste.