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.

Paul Pastina, Richmond, CA
This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 2 dozen 3-in. patties
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

208 calories; calories from fat 71%; protein 12g; fat 16g; saturated fat 5.4g; carbohydrates 2.2g; fiber 0.4g; sodium 282mg; cholesterol 48mg.