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Hazelnut Breakfast Sausages

Yield Makes 2 dozen 3-in. patties
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.

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

Nutrition 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

How to Make It

  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.

  5. Note: Nutritional analysis is per patty.