There’s nothing I love more than a big Southern breakfast, and it’s the one thing I miss more than anything in the world. Fluffy biscuits, white gravy, crispy bacon, fried eggs and sausage patties. Sure, I can do most of it myself, but it just never quite tastes the same as my moms. One day I got to thinking about sausage and the fact that I’ve never seen sausage patties in Riyadh, sometimes Tim Hortons will have them and we will go, but it sure would be nice to be able to make some at home every now and again too.
I found this recipe and just switched a few things up, like the meat and I allowed it to marinade longer so I could get that real sausage taste. Afterwards, I just laid the meat out like I was about to cut some biscuits on a non-stick baking mat and cut the round shapes out. I froze them afterwards in a freezer safe bag and got a few out when needed, and they tasted great each time. If you like the maple flavor on your sausage you can brush some on while they cook, make sure it’s pure though.
1 pound ground beef or lamb (you can mix too)
1 garlic clove, minced
1 tablespoon dried sage, crumbled
3/4 teaspoon dried thyme
Pinch of red pepper flakes
1/2 teaspoon dried fennel, crushed
Pinch of ground nutmeg
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
1 large egg white
2 teaspoons sunflower oil, for frying
1. Mix together the meat, garlic, sage, thyme, fennel, nutmeg, salt, and pepper in a medium bowl. Add the egg white and combine thoroughly. Cover and chill for at least 1 hour.
2. To easily form the sausage patties, rinse your hands in cold water. Divide the mixture into eighths and shape each portion into a 2 1/2-inch disk. Patties can be made to this point and refrigerated or frozen until ready to use.
3. Heat a skillet over high heat, and then swirl in the oil. Fry the sausages on both sides until completely cooked through and golden brown, about 4 minutes per side.
Yields: 1 dozen
adapted from Martha Stewart