Recipe by Lorac
This reminds me of the sausage my Dad made with venison. I didn't like eating "Bambi", but I loved his sausage. While I am not normally a breakfast eater, I have seen some rather luscious pancake and French toast recipes posted. Add some maple syrup and I'll join you for brunch! The recipe is from Bon Appetit 1989. Prep time includes refrigeration.
Top Review by Mille®
I used 50-50 ground pork and ground veal, doubled the onion, skipped the salt and used sodium-free lemon pepper instead. I used the Eric-Walker-two-plate-method to form the patties and froze them with wax paper separating them. Very nice recipe. I think next time I may try a couple of different spices, just for variation.
- 8 slices white bread, crusts trimmed
- 1⁄2 cup milk
- 4 tablespoons oil
- 1 onion, chopped
- 3 lbs ground pork
- 1 egg, beaten
- 1 tablespoon rubbed sage
- 1⁄2 teaspoon allspice
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
Directions See How It's Made
- Soak bread in milk in a large bowl for 5 minutes, tear bread into small pieces, gently squeeze out excess milk and return to bowl after discarding milk.
- Heat 1 tbls oil in a heavy skillet, add onion and sautee until soft.
- Add onion and remaining ingredients to the bowl and stir until mixture pulls away from the sides of the bowl.
- With wet hands, form into 24 balls, then flatten each ball until 1/2 inch thick.
- Cover and refrigerate 1 hour or make the day before.
- Cook sausage patties in the remaining 3 tbls of oil over medium about 5 minutes per side and drain on paper towels.