Rosemary-Mustard Sausage Patties Recipe

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Rosemary-Mustard Sausage Patties Recipe
Rosemary-Mustard Sausage Patties Recipe photo by Taste of Home
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Rosemary-Mustard Sausage Patties Recipe

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5 1 1
Publisher Photo
“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
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 15 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 10 min. Bake: 15 min.

Ingredients

  • 2 medium onions, finely chopped
  • 4 teaspoons olive oil
  • 2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
  • 4 teaspoons stone-ground mustard
  • 1/2 teaspoon pepper
  • 2 pounds bulk pork sausage

Directions

Preheat oven to 375°. In a large skillet, saute onions in oil until tender. Add rosemary; cook 1 minute longer. Transfer to a large bowl; stir in mustard and pepper. Crumble sausage over mixture; mix well. Shape mixture by 1/4 cupfuls into thin patties.
Place in ungreased 15x10x1-in. baking pans. Bake 12-15 minutes or until meat is no longer pink. Drain if necessary on paper towels. Yield: 16 sausage patties.
Originally published as Rosemary-Mustard Sausage Patties in Taste of Home April/May 2011, p29

Nutritional Facts

1 sausage patty: 134 calories, 12g fat (4g saturated fat), 21mg cholesterol, 259mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 4g protein.

  • 2 medium onions, finely chopped
  • 4 teaspoons olive oil
  • 2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
  • 4 teaspoons stone-ground mustard
  • 1/2 teaspoon pepper
  • 2 pounds bulk pork sausage
  1. Preheat oven to 375°. In a large skillet, saute onions in oil until tender. Add rosemary; cook 1 minute longer. Transfer to a large bowl; stir in mustard and pepper. Crumble sausage over mixture; mix well. Shape mixture by 1/4 cupfuls into thin patties.
  2. Place in ungreased 15x10x1-in. baking pans. Bake 12-15 minutes or until meat is no longer pink. Drain if necessary on paper towels. Yield: 16 sausage patties.
Originally published as Rosemary-Mustard Sausage Patties in Taste of Home April/May 2011, p29

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lesleigh5 User ID: 6116448 112662
Reviewed Jan. 5, 2012

"Holy WOW, the flavor is mind-blowing! My Mother even asked for the recipe... and that says a lot."

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