1 lb bulk pork sausage
1 tart green apple,
peeled, cored and grated
¼ cup fine dried bread
crumbs
2 tbsp heavy cream
1 egg yolk
½ tsp coarse salt
¼ tsp freshly ground
pepper
1 tbsp chopped
flat-leaf parsley
Canola oil for cooking
Garnish: sliced apple
or red peppers, parsley
In a bowl, combine the
sausage, apple, bread crumbs, cream and egg yolk and stir until well blended.
Stir in the salt and pepper.
Divide the mixture into
12 equal portions and shape each portion into a patty 2 inches in diameter and ¼
inch thick. Arrange the patties on a rimmed baking sheet or tray and
refrigerate for 15 minutes, or cover tightly with plastic wrap and refrigerate
overnight. Bring to room temperature before cooking.
Preheat the oven to 350˚.
Place a large fry pan
over medium heat and lightly brush it with canola oil. Place 4 of the patties
in the pan and fry until browned on one side, about 3-5 minutes. Carefully flip
the patties and fry until browned on the other side and cooked through, about 4
minutes more. Transfer the patties to an ovenproof dish and keep warm in the
oven.
Cook the remaining
patties in the same way, oiling the pan as needed. Keep warm until ready to
serve. Arrange the patties on a platter and serve immediately.
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