Country Sausage Patties
Country sausage patties require some fat to stay moist, which is why Boston butt is a good cut of pork for this recipe. The sausage is best when the mixture is made a day ahead and refrigerated, allowing the spices to permeate the meat overnight. You can, however, cook the patties right away.
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- Calories: 111
- Calories from fat: 42%
- Fat: 5.2g
- Saturated fat: 1.8g
- Monounsaturated fat: 2.3g
- Polyunsaturated fat: 0.6g
- Protein: 14g
- Carbohydrate: 1.1g
- Fiber: 0.3g
- Cholesterol: 47mg
- Iron: 1mg
- Sodium: 349mg
- Calcium: 15mg
- 1 1/2 pounds boneless Boston butt pork roast, trimmed and cut into 1-inch cubes
- 1/4 cup cold water
- 1 teaspoon salt
- 1 teaspoon dark brown sugar
- 1 teaspoon minced fresh or 1/4 teaspoon dried rubbed sage
- 1 teaspoon minced fresh or 1/4 teaspoon dried thyme
- 1 teaspoon crushed red pepper
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground coriander
- 1/2 teaspoon hot pepper sauce (such as Tabasco)
- 1/4 teaspoon grated whole nutmeg
- Cooking spray
- Place half of pork in food processor; pulse until coarsely ground. Place pork in a large bowl. Repeat procedure with remaining pork. Add water and remaining ingredients except cooking spray. Knead mixture until well blended. Cover and refrigerate mixture 8 hours or overnight.
- Divide mixture into 16 equal portions, shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add half the patties; cook 6 minutes. Turn patties over; cook 5 minutes or until done. Repeat procedure with remaining patties.
Refrigerate cooked sausage up to three days, or freeze up to two months.
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