Hazelnut Breakfast Sausages

recipe
These easy pork patties go with sweet breakfast dishes like pancakes. Prep and Cook Time: 1 hour. Notes: Well-wrapped uncooked sausage patties will keep in the freezer for 2 months. Cook as directed in step 4, adding 3 to 4 minutes to the total cooking time.

Yield:

Makes 2 dozen 3-in. patties

Recipe from

Sunset

Nutritional Information

Calories 208
Caloriesfromfat 71 %
Protein 12 g
Fat 16 g
Satfat 5.4 g
Carbohydrate 2.2 g
Fiber 0.4 g
Sodium 282 mg
Cholesterol 48 mg

Ingredients

3/4 cup hazelnuts
3 1/2 pounds ground pork
1/2 cup chopped fresh flat-leaf parsley
1/4 cup hazelnut liqueur, such as Frangelico
1 tablespoon honey
About 1 tbsp. coarse kosher salt
About 2 tsp. freshly ground black pepper
1 teaspoon mace

Preparation

1. Preheat oven to 375°. Spread hazelnuts on a baking sheet and bake until toasted and fragrant, about 10 minutes. Wrap toasted nuts in a cloth and rub to remove as much skin as possible. Let cool. Transfer to a food processor and pulse until nuts resemble coarse cornmeal.

2. Break pork into small chunks and put in a large bowl. Sprinkle ground hazelnuts, parsley, hazelnut liqueur, honey, salt, pepper, and mace over the pork. Using your hands, gently mix all ingredients together.

3. To check seasoning, cook a small amount of sausage in a frying pan over medium-high heat until browned and cooked through. Taste, then season pork mixture with more salt or pepper as desired.

4. Scoop out 1/4-cup portions of sausage mixture and form into 3-in.-wide patties. Working in batches, cook patties in a large frying pan over medium-high heat until brown on one side, about 3 minutes. Flip patties, reduce heat to medium-low, partially cover, and fry until cooked through, about 5 minutes.

Note: Nutritional analysis is per patty.

Note:

Paul Pastina, Richmond, CA,

March 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note