Adventures in Eating: Country Sausage Patties
The other day, while waiting for a doctors appointment, I flipped through a “Better Homes and Gardens” magazine. Nothing quite piqued my interest and I was just about to trade it in for an enticing copy of “People” when I came across an ad for a refrigerator. I became transfixed. It wasn’t the sleek design or persuasive advertising that grabbed me, but the incredible assortment of edibles inside the fridge! A chocolate glazed bundt cake was on a platter adorned with fresh strawberries. An entire turkey, uniformly brown and with a perfect mound of stuffing easing out of the cavity stood on a beautiful plate garnished with grapes. Stuffed tomatoes, a green salad, a dozen perfect eggs and a case of Coca Cola were just a few of the other items perfectly placed in this insulated household box.
“Why can’t my refrigerator look like this?”, I wondered. If I had my way (my impossible crazy way), my refrigerator would be stock full of things I had lovingly made, grown, hatched or baked.
Fresh preserves and fruit from my trees, bread baked in my oven, eggs from my chickens and cookies and cakes from my hands. Crazy?…I don’t know. Impossible?…yes! I don’t live on or anywhere near a farm. Although I do make bread from time to time, grow herbs in my back yard, and make the most outrageous country sausage any country folk have ever tasted.
Make this recipe the first in your new refrigerator (or just the old one neatened. up).
Country Sausage Patties
1 1/2 lbs. ground pork
1/3 cup green onion, finely chopped
2 tsp. fennel seeds
1/2 tsp. paprika
2 Tblsp. fresh rosemary, finely chopped
1 Tblsp. basil or oregano, finely chopped
2 cloves garlic, minced
1 Tblsp. parsley, minced
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. crushed red pepper
1 Tblsp. oil
Mix together pork, green onion, fennel, paprika, rosemary, oregano, garlic, parsley, salt, pepper and crushed red pepper. Blend well and refrigerate overnight. Form into 3″ patties. Saute until brown and crisp. Incredible!
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