Sausage patties with fresh herbs
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | pounds | Ground lean pork |
| 1½ | tablespoon | Minced fresh thyme leavers OR 2 1/2 |
| ; teaspoons crumbled dried | ||
| 1 | tablespoon | Minced fresh sage leaves OR 2 teaspoons; plus 1 sage sprig |
| ; crumbled dried, for garnish | ||
| ½ | cup | Minced fresh parsley leaves or to taste |
| 2 | teaspoons | Salt |
| ¾ | teaspoon | White pepper |
| 2 | tablespoons | Vegetable oil |
Directions
In a bowl combine well the pork, the fat, the thyme, the minced sage, the parsley, the salt and the white pepper.
Divide the mixture into 18 balls. Flatten the balls into patties about ½ inch thick.
In a large skillet heat the oil over moderate heat until it is hot (not smoking) Fry the patties for 4 to 5 minutes on each side or until they are golden brown and no longer pink within.
Drain on paper towels.
Transfer the patties to a serving plate and garnish with the sage sprig (Serves 6)
Converted by MC_Buster.
Recipe by: Good Morning America Converted by MM_Buster v2.0l.