Oregano, garlic and sage add zippy flavor to these quick-to-fix ground pork patties. I've had this Pennsylvania Dutch recipe for years, and it always brings compliments.
“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
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.
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
Waffles packed with turkey, ham, bacon and apricot preserves have so much sweet, smoky love going on. I use frozen waffles to save time, but have at it if you want to put your waffle iron to good use. —Kelly Reynolds, Urbana, Illinois
This family recipe dates back to the 1930s, when my grandmother started making her clever breakfast roll-ups. —Janet Abate, North Brunswick, New Jersey
Roseann Loker's glazed combination of sausage and fruit is a welcome addition to a breakfast buffet. "I often stretch it by adding whatever fruit I have on hand, such as apples, peaches or cranberries," notes the Vicksburg, Michigan reader. "I've also served it over noodles or rice as a skillet supper."
My husband is a chaplain, so our lives are a whirlwind of potluck brunches, lunches and dinners. These delicious sausage swirls really complement the scrambled eggs and fruit salad.
A friend gave me this recipe to use at a bridal shower brunch, and the sweet chewy bacon strips were a big hit. Lining the pan with foil before baking helps cut down on cleanup. —Jane Paschke, University Park, Florida
Jazz up any breakfast with these subtly spiced sausage patties. They’re sure to perk up your taste buds and get your motor running! Plus, they only take 20 minutes to make! Athena M. Russell - Florence, South Carolina
