I have to admit, I like sausage, but try to avoid it when eating out. However, when I make my own homemade sausages, I find that I can avoid any guilt by adding fruit–just like vegetables, they’re great for reducing calories and adding flavor in any meal. I make these homemade sausage patties for bridal brunches and other brunch events at the hotel, and they are an absolute favorite. You can also freeze and reheat them without defrosting them, making them a quick and perfect Sunday breakfast. The North Fork is the perfect day trip for getting some fresh local turkey, picking your own apples, and stocking up on cider and wine for Thanksgiving!
Ingredients
2 tsp. coconut oil
1 onion, finely chopped
2 grated tart apples, such as the Granny Smith from Woodside Orchards
1 pound ground turkey from Miloski’s Farm (buy some turkey breasts and grind your own for your ideal texture, if you wish.)
1 cup fresh breadcrumbs, (see below for my tips on fresh breadcrumbs!)
2 large egg whites
1 tsp. fresh, finely chopped sage
1 1/2 tsp. salt
1/2 tsp. freshly ground pepper
1/4 tsp. freshly grated nutmeg
1/4 cup caraway seeds
Preheat your oven to 450°F. Coat a baking sheet with cooking spray, or line it with parchment paper. Heat the oil in a nonstick skillet over medium heat, and add the onion. Sauté until softened, about 3 minutes. Add the apples and sauté until the apples are tender, 3 to 5 minutes longer. Transfer to a large bowl and let cool completely. Add the turkey, breadcrumbs, egg whites, sage, salt, pepper, nutmeg, and caraway seeds, and mix well. Divide the sausage mixture into 16 portions and form into 3/4-inch-thick patties. Place the patties on the prepared baking sheet and bake until the outside is golden brown and the interior is no longer pink, about 10 minutes.
Make Ahead Tip: Prepare the recipe through making the patties, and freeze, well-wrapped, for up to 3 months. Place frozen patties on a baking sheet coated with cooking spray, or lined with parchment paper and bake at 450°F until golden brown and no longer pink in the middle, about 20 minutes.
Tip: To make fresh breadcrumbs, save the ends of baguettes, or crusts from sandwich bread, or even whole slices of stale bread. Leave out overnight without wrapping to harden. When dried, process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.
You can serve this for breakfast with hot apple cider from Woodside Orchards, or with some apple wine from Wolffer Estate Vineyards if you want something with a bit more bite!
