Apple and sausage naturally go together. Add sage, and you’ve got a standout patty. They’re freezer friendly, so I make them ahead and grab when needed. —Scarlett Elrod, Newnan, Georgia
Featured In: 30 Better-for-You Breakfasts
- 1 large apple
- 1 large egg, lightly beaten
- 1/2 cup chopped fresh parsley
- 3 to 4 tablespoons minced fresh sage
- 2 garlic cloves, minced
- 1-1/4 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon crushed red pepper flakes
- 1-1/4 pounds lean ground turkey
- 6 teaspoons olive oil, divided
- Peel and coarsely shred apple; place apple in a colander over a plate. Let stand 15 minutes. Squeeze and blot dry with paper towels.
- In a large bowl, combine egg, parsley, sage, garlic, seasonings and apple. Add turkey; mix lightly but thoroughly. Shape into sixteen 2-in. patties. Place patties on waxed paper-lined baking sheets. Refrigerate, covered, 8 hours or overnight.
In a large nonstick skillet, heat 2 teaspoons oil over medium heat. In batches, cook patties 3-4 minutes on each side or until golden brown and a thermometer reads 165°, adding additional oil as needed.
Freeze option: Place uncooked patties on plastic wrap-lined baking sheets; wrap and freeze until firm. Remove from pans and transfer to resealable plastic bags; return to freezer. To use, cook frozen patties as directed, increasing time to 4-5 minutes on each side. Yield: 16 patties.
Originally published as Apple-Sage Sausage Patties in Simple & Delicious December/January 2016
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