Best Breakfast Sandwiches With Chile Fennel Sausage Patties Recipes

BREAKFAST SAUSAGE PATTIES

Steps:

• Mix the pork, brown sugar, sage, thyme, ginger, cayenne, 1 1/2 teaspoons salt, 1 teaspoon black pepper and 2 tablespoons water in a large bowl. Form into 2-inch patties; transfer to a baking sheet, cover and refrigerate at least 1 hour or overnight.
• Preheat the oven to 300 degrees F. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat; add half the sausage patties and cook, flipping once, until browned, about 5 minutes. Transfer to a baking sheet. Add the remaining 1 tablespoon vegetable oil to the skillet and repeat with the remaining patties. Transfer the patties to the oven and bake until cooked through, 3 to 5 minutes.

FREEZER SAUSAGE, EGG, AND CHEESE BREAKFAST SANDWICHES

Steps:

• Preheat oven to 350 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray. Season eggs with 1 teaspoon salt and 1/2 teaspoon pepper. Add eggs to the prepared baking dish. Place into oven and bake util eggs are just set, about 13-15 minutes; let cool 5 minutes. Cut out 6 rounds using a 3 1/2-inch biscuit cutter. In a large bowl, combine ground pork, fennel seeds, thyme, garlic powder, oregano, cayenne pepper, 1 teaspoon salt and 1/2 teaspoon pepper. Divide the pork mixture into sixths and shape each portion into 3 1/2-inch patties. Heat canola oil in a large skillet over medium heat. Working in batches, add patties to the skillet and cook until golden brown, about 3-4 minutes per side; let cool 5 minutes. Place one sausage patty over the muffin bottom. Top with 1 slice cheese and 1 egg round, and then cover with another muffin top to create a sandwich. Repeat with remaining English muffins to make 6 sandwiches. Wrap tightly in plastic wrap and place in the freezer. To reheat, remove plastic wrap from the frozen sandwich and wrap in a paper towel. Place into microwave for 1-2 minutes, or until heated through completely. Serve immediately.

LOADED BREAKFAST SANDWICHES WITH FENNEL HERB SAUSAGE PATTIES

Steps:

• For the Fennel Herb Sausage Patties: Stir together pork, garlic, parsley, chives, fennel seeds, red pepper, and 1/2 teaspoon salt in a bowl. Cover and chill for at least 15 minutes and up to one day.
• Form sausage mixture into four 3 1/2-inch patties. Heat a large nonstick skillet over medium-high heat; lightly grease. Cook patties until gold brown and cooked through, 3 to 4 minutes per side. Drain on paper towels.
• To make the sandwiches: Heat broiler to high. Line a rimmed baking sheet with foil; fit with a rack and lightly grease rack. Place tomatoes, in a single layer, on rack. Season with salt and pepper. Break yolks with a rubber spatula. Cook, stirring every 15 seconds, until soft curds form, 3 to 4 minutes.
• Spread mayonnaise on 4 slices of toast. Top with eggs, tomatoes, sausage patties, and parsley dividing evenly. Top with remaining toast.

MAPLE FENNEL COUNTRY SAUSAGE PATTIES

Steps:

• Combine salt and pepper, fennel in the bottom of a bowl. Add pork and mix to combine spices. Pour 2 tablespoons maple syrup over the pork and work the meat again to combine the maple syrup. Form meat into patties, 2 to 3 inches round. Cook patties in 1 tablespoon oil in a nonstick skillet over medium high heat 4 or 5 minutes on each side. Drain sausage patties on towel lined plate, then serve.

SIMPLE HOMEMADE SAUSAGE PATTIES

Steps:

• Mix together the pork, garlic, sage, thyme, fennel, nutmeg, salt, and pepper in a medium bowl. Add the egg white and combine thoroughly. Cover and chill for at least 15 minutes.
• To easily form the sausage patties, rinse your hands in cold water. Divide the mixture into eighths and shape each portion into a 2 1/2-inch disk. Patties can be made to this point and refrigerated or frozen until ready to use.
• Heat a skillet over high heat, and then swirl in the oil. Fry the sausages on both sides until completely cooked through and golden brown, about 4 minutes per side. Drain and serve immediately with pancakes, waffles or eggs. Sausage patties can be fully cooled, wrapped, and frozen for microwave reheating.