Flying Cloud Breakfast Sausage Patties
Steps:
- As featured in “ New England Bed and Breakfast Cookbook”
“From the warmth and hospitality of 107 New England B&B’s and country inns”
This is one of our most requested recipes. Made into individual patties, it freezes well and can be used as needed. Or make it into a loaf and bake it for a crowd. Makes about 26 patties or 1 loaf
1 ½ lbs bulk sausage (such as Jimmy Dean’s reduced fat sausage)
1 cup grated, peeled apple
1 small onion, minced
2/3 cup dry breadcrumbs
2 eggs, lightly beaten
2 Tbls chopped fresh parsley
1 Tbls chopped fresh sage
½ tsp chopped fresh rosemary
1/4 teaspoon black pepper
½ teaspoon kosher slat
1/8 teaspoon cayenne pepper (or to taste)
1 Tlbs Maine maple syrup
Combine all ingredients in order given and mix well. (If freezing, drop mixture by generous tablespoons onto a cookie sheet lined with wax paper. Place cookie sheet in freezer. When completely frozen transfer to freezer bag, label with date.)
- For patties:
Shape sausage mixture into patties. Heat just enough olive oil in skillet to keep patties from sticking. Cook patties about 3 minutes per side over medium heat. Add 2-3 tablespoons water to skillet, cover and continue cooking until patties are cooked through, about 10-15 minutes, depending on thickness. Serve 2 patties per person.
For loaf:
Preheat oven to 350F Spray a 4x8 loaf pan with non-stick spray cooking spray. Pat sausage mixture into loaf pan, mounding slightly in the center. Brush with another tablespoon Maine maple syrup if desired. Bake for 1 hour or until internal temperature is 165-170. Let stand for 5 minutes; remove from loaf pan to platter and slice. Makes 10-12 slices.