I added some more seasonings to a recipe my mother-in-law gave me, and now my family prefers these patties to any frozen variety.—Karla Krenik Mayer, Le Sueur, Minnesota
- 1-1/2 teaspoons rubbed sage
- 1 teaspoon salt
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon pepper
- Pinch ground allspice
- 1 pound ground pork
- In a large bowl, combine the first five ingredients. Crumble pork over mixture and mix well. Shape into six patties. Chill at least 1 hour.
- Fry in a skillet for 3-4 minutes on each side or until a thermometer reads 160°. Yield: 6 servings.
Originally published as Sage Breakfast Sausage in Taste of Home October/November 1996, p41
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