Beany Breakfast Sausage Patties Recipes

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VEGAN PINTO BEAN BREAKFAST SAUSAGE

These meatless bean-packed sausages taste just like the real thing-and they're full of fiber (5 grams per link).

Provided by Food Network Kitchen

Categories     side-dish

Time 3h25m

Yield 6 servings of 2 sausage links

Number Of Ingredients 15



Vegan Pinto Bean Breakfast Sausage image

Steps:

  • Heat 2 tablespoons of oil in a large skillet over medium-high heat, then add the onions, mushrooms and 1/4 teaspoon salt and cook, stirring, until the onions and mushrooms are soft and thick almost like a paste, about 6 minutes. Stir in the soy sauce and remove from the heat. Let cool.
  • Put the drained beans, chickpea flour, onion-mushroom mixture and 1 tablespoon oil in a food processor and pulse until the beans are finely chopped and hold together when squeezed, but not a smooth paste. Add the sage, thyme, maple syrup, rosemary, nutmeg, red pepper flakes, 1 teaspoon salt and 1/4 teaspoon pepper and pulse until combined.
  • Divide the bean mixture into 12 even portions. Roll each out into a cylinder about 4 inches long, then roll up tightly in plastic wrap and twist the ends to secure.
  • Set up a steamer and arrange the rolled up sausages in it (you may have to do this in batches). Heat the steamer over medium heat and once steaming, cover and steam until the sausages have plumped up, about 20 minutes. Remove from heat, uncover and refrigerate the steamed sausages until firm, about 2 hours or up to overnight.
  • Preheat the oven to 350 degrees F. Unwrap the sausages and heat the remaining 2 tablespoons oil in a large ovenproof nonstick skillet over medium-high heat. Add the sausages and cook, turning them as needed, until browned and crisp all over, about 5 minutes. Transfer the skillet to the oven and bake until heated all the way through, about 5 minutes.

3 tablespoons olive oil, plus more for cooking
1/2 small onion, finely chopped
8 ounces mushrooms, finely chopped
Kosher salt
1 tablespoon low-sodium soy sauce
Two 15-ounce cans pinto beans, drained and rinsed
1/3 cup chickpea flour
2 tablespoons finely chopped fresh sage
2 teaspoons finely chopped fresh thyme
1 1/2 teaspoons pure maple syrup
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon freshly ground nutmeg
Pinch red pepper flakes
Freshly ground black pepper
Serving suggestions: whole-grain avocado toast, sliced tomato and fried polenta rounds with maple syrup

HOMEMADE BREAKFAST SAUSAGE PATTIES

Buttermilk is the "secret" ingredient that keeps these pork patties moist, while a blend of seasonings creates a wonderful taste.-Harvey Keeney, Mandan, North Dakota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 40m

Yield 20 patties.

Number Of Ingredients 10



Homemade Breakfast Sausage Patties image

Steps:

  • In a large bowl, combine the first 9 ingredients. Add pork; mix lightly but thoroughly. Shape into twenty 3-in. patties., In a large skillet coated with cooking spray, cook patties in batches over medium heat until a thermometer reads 160°, 5-6 minutes on each side. Remove to paper towels to drain. Freeze option: Wrap each cooked, cooled patty; transfer to an airtight container. May be frozen for up to 3 months. To use, unwrap patties and place on a baking sheet coated with cooking spray. Bake at 350° until heated through, about 15 minutes on each side.

Nutrition Facts : Calories 126 calories, Fat 8g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 251mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein.

3/4 cup buttermilk
2-1/4 teaspoons kosher salt
1-1/2 teaspoons rubbed sage
1-1/2 teaspoons brown sugar
1-1/2 teaspoons pepper
3/4 teaspoon dried marjoram
3/4 teaspoon dried savory
3/4 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
2-1/2 pounds ground pork

BREAKFAST SAUSAGE PATTIES

Provided by Food Network Kitchen

Time 1h25m

Yield 4 servings

Number Of Ingredients 8



Breakfast Sausage Patties image

Steps:

  • Mix the pork, brown sugar, sage, thyme, ginger, cayenne, 1 1/2 teaspoons salt, 1 teaspoon black pepper and 2 tablespoons water in a large bowl. Form into 2-inch patties; transfer to a baking sheet, cover and refrigerate at least 1 hour or overnight.
  • Preheat the oven to 300 degrees F. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat; add half the sausage patties and cook, flipping once, until browned, about 5 minutes. Transfer to a baking sheet. Add the remaining 1 tablespoon vegetable oil to the skillet and repeat with the remaining patties. Transfer the patties to the oven and bake until cooked through, 3 to 5 minutes.

1 pound ground pork (not lean)
1 tablespoon packed brown sugar
4 teaspoons finely chopped fresh sage
2 teaspoons finely chopped fresh thyme
1/2 teaspoon ground ginger
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil

BREAKFAST SAUSAGE PATTIES

These breakfast patties are the perfect accompaniment to any egg entree. Cayenne pepper gives the sausage just the right amount of zip.-Carolyn Sykora, Bloomer, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 4 servings.

Number Of Ingredients 7



Breakfast Sausage Patties image

Steps:

  • In a large bowl, combine the turkey, salt, sage, thyme, nutmeg and cayenne. Shape into eight patties. , In a large skillet, cook patties in oil over medium heat for 5 minutes on each side or until juices run clear. Drain on paper towels.

Nutrition Facts : Calories 250 calories, Fat 19g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 559mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein.

1 pound ground turkey
3/4 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper
2 teaspoons canola oil

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