These easy, healthy sausages taste great, and they make an elegant brunch dish. The recipe is also very versatile. It can be doubled or tripled for a crowd, and the sausage freezes well either cooked or raw. -Angela Buchanan of Longmont, Colorado
Jennie Wible dresses up hearty pork sausage links with slices tart apples, chopped onion and brown sugar to make this morning mainstay. She fixes the full-flavored side dish when hosting brunch at her Hamilton Square, New Jersey home.
In Dansville, New York, Judy Culbertson pairs down a crowd-pleasing breakfast staple with savory results. Her hearty sausage patties are loaded with flavor but contain a fraction of the sodium and fat found in commercial breakfast links.
“I once made these rosemary-seasoned sausage patties for Christmas breakfast, and they’re now a favorite throughout the year. The pork mixture can be combined a day ahead and chilled until it’s time to bake.” —Deborah Harris, Colorado Springs, Colorado
As a palate-pleasing alternative to traditional pork sausage, my husband and I created this lower-fat version. It's moist, flavorful and delicious. We especially enjoy it for breakfast or brunch.
—Carol Heuschkel, Winsted, Connecticut
"My family loves sausage, but I wanted to reduce the fat and calories," confides Linda Murray of Allenstown, New Hampshire. "This version, which uses ground turkey, is nicely spiced with garlic, sage, allspice, thyme and cayenne pepper."
These patties provide a taste-bud wake-up call with a variety of herbs and spices and are quick to put together. To save some time, combine all the spices and herbs the night before, then stir in the ground pork just before frying in the morning.—Lois Fetting, Nelson, Wisconsin
Maple syrup, sage, thyme and a little Liquid Smoke lend comforting flavor to these hearty pork patties. "I developed the recipe with help from my neighbors who were willing taste testers," says Margaret Eid of Huron, South Dakota.
Chili powder, cayenne and curry add an unexpected flavor twist to the taste-tempting bacon. With a touch of cinnamon and maple syrup, the well-seasoned strips complement just about any breakfast entree...including the must-try main course here.—Taste of Home Test Kitchen, Greendale, Wisconsin