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Homemade, Sage-Infused Sausage Patties – Recipe

Are you tired of buying sausage with mystery casings and lots of preservatives? Make your own. Food Nation Radio Network tested these a few times and came up with just the right blend of spices without too much salt. Once you try these, you’ll be hooked.

Photo/Elizabeth Dougherty)

1/2 lb very fresh ground pork
1/4 tsp freshly ground nutmeg
2 tsp rubbed sage
1/4 tsp cayenne
1/2 tsp sea salt
splash of white wine
grapeseed or olive oil

Mix ingredients together with very clean hands. (Take off rings, please.) Allow to sit for about 30 minutes in the fridge. Make four thin patties. Put about a tsp, maybe a little more of oil in a frying pan and heat to medium high. Cook the patties until cooked completely through and they are not pink inside. It’s recommended they be cooked to 165 degrees F.

I like to melt a slice of cheese over them and put the patties between a big slice of toasted bread, cut in half.

(Photo/Michael Serio)

Elizabeth Dougherty has been a food writer for over 10 years, attended culinary school and holds a Bachelor’s degree, Magna Cum Laude in Hospitality, Business and Labor Relations from NYIT. She has been a talk show host of nearly 200 episodes of Food Nation Radio which airs each Saturday afternoon at 4 on WWBA AM820 News and  other stations. You can read her articles and hear previous shows on her podcast page on the Food Nation Radio Network website and on Facebook.

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