Shallot and Rosemary Sausage Patties


There’s something I love about breakfast sausage. I like almost every kind. Pork sausage. Chicken sausage. Turkey sausage. Sausage packed into a casing. Sausage without a casing. Ground sausage. What I never really eat is sausage patties and I’m not quite sure why. They’re basically like mini hamburgers you have at breakfast and I love hamburgers. But if I can choose between a patty or a link the link always wins.

I bought some ground turkey breakfast sausage and froze it a few months ago. I’m sure I was not intending to make the sausage into patties. It was likely intended to go into some sort of skillet dish or bake. But for some reason I decided to try making my own sausage patties because it seemed kind of fun if you think about. You can completely control what goes into your patty.

I chose shallot and garlic as my main flavoring and then also added plenty of Fresh Rosemary because I had some on hand. These patties were pretty flipping amazing. I still think I prefer links but in a pinch, I’d make my own hand-formed sausage patties.

ingredients.

  • 1 lb. ground turkey sausage (pork sausage would be fine too)
  • 3 shallots, minced
  • 2 garlic cloves, minced
  • 3 T. fresh rosemary, minced
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper

directions.

  1. Cook the shallots in a small amount of butter or olive oil until soft. Add the minced garlic and rosemary and saute for about a minute or so longer. Let cool.
  2. In a large bowl, mix the meat, shallot mixture, and seasoning until all ingredients are evenly distributed. Divide into 8 portions and form into patties.
  3. Over medium heat, fry the sausage patties in a nonstick frying pan until browned on each side and cooked through.
  4. Serve immediately with eggs, pancakes or other breakfast-y items.

As a point of clarification, I have no idea if one shallot is considered the entire shallot or if 1 shallot is considered one half of the shallot. I used three whole shallots or six halves.

Recipe rating: 

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