Christmas Morning Sausage Patties
Christmas Morning Sausage Patties. Maxime Iattoni
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Slightly sweet from the addition of dried cranberries and toasted pine nuts, these sausage patties are perfect next to a stack of pancakes dripping with butter and maple syrup.

Yield: makes 12 patties

Ingredients

  • 2 tbsp. olive oil
  • 2 lb. ground pork
  • 2½ tsp. salt
  • ½ tsp. freshly ground pepper
  • 1 tbsp. dark brown sugar
  • 1 tsp. fennel seeds, toasted and lightly crushed
  • 2 tsp. dried sage
  • ¼ tsp. dried marjoram
  • ¼ tsp. dried red pepper flake
  • ¼ tsp. freshly grated nutmeg
  • pinches ground cloves
  • 1½ tsp. chopped fresh rosemary
  • 1 tsp. chopped fresh thyme
  • ½ cups dried cranberries, coarsely chopped
  • ⅓ cups pine nuts, toasted

Instructions

  1. Heat oil in a 12″ cast-iron skillet over medium-high heat. Combine remaining ingredients in a bowl; using your hands mix and divide into 12 patties about 1″ thick. Working in 2 batches, cook patties, flipping once, until brown and cooked through, 10-12 minutes. Transfer to a paper towels to drain before serving.

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