Chorizo Sausage Patties
I had this sausage dish at the Tasting Room in NYC a couple years ago and also a similar sausage recipe at A Hundred Acres in NYC (one of my FAVORITE brunch spots!). It will be the BEST sausage you’ve ever had! Serve this with cheesy scrambled eggs, or make this as a Sausage Eggs Benedict, putting the sausage patty on an English muffin, and top it with a poached egg and lemon butter hollandaise, and it will be a to-die-for breakfast! Serve with cheesy jalapeño grits and you will take this brunch dish over the top! Enjoy!!!
1 medium onion, finely chopped
1 lb. chorizo
1 lb. sweet Italian sausage (removed from casings)
1/2 c. breadcrumbs
2 cloves garlic
2 Tbsp. milk
2 tsp. salt
½ tsp black pepper
1/4 tsp. freshly parsley, chopped
1 tsp. finely chopped fresh thyme
1 tsp. finely chopped fresh sage
2 large egg yolks
Lightly caramelize onion over moderately low heat, 8 to 10 minutes. Cool 10 minutes.
While onions are cooling, stir together breadcrumbs and milk in a large bowl and let stand until crumbs absorb milk. Add onions and remaining ingredients to crumb mixture and stir with a fork until blended well.
Preheat oven to 250 degrees F.
Form sausage mixture into 3-inch patties (about 1/2 inch thick) with dampened hands and arrange on a wax-paper lined tray.
Heat a little vegetable oil in 12-inch heavy skillet over moderately high heat until hot but not smoking. Cook patties in 3 batches, turning once, until browned and just cooked through, 4 to 6 minutes per batch.
Drain patties briefly on paper towels as cooked, then transfer to shallow baking pan and keep warm, covered with foil, in oven while cooking remaining batches.
Note: Sausage patties can be formed (but not cooked) 1 day ahead and chilled, covered with plastic wrap.
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