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.

Yield: 8 servings (serving size: 2 patties)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
Note:

Refrigerate cooked sausage up to three days, or freeze up to two months.

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