I am on a “make your own sausage” kick. For me it’s all about control. I like to know exactly what I’m eating and if I make things myself I know precisely what went in them. I’ve cut the fat content by using ground turkey combined with the beef, rather than all beef (you’ll never know the turkey is in there). This recipe can easily be cut in half. Once I’m making something like sausage patties I like to make a lot of them. After I cook them I allow them to cool, place them in a single layer in a plastic storage container, lay wax paper on top and set down another layer of sausages. These freeze extremely well. You can reheat them as you need them. Pre-heat your oven to 400-degrees. Put the sausages on a cookie tray (no need to defrost). They’ll take about ten minutes to heat through (listen for the sizzle). You could also make these and serve them as sliders. These are versatile little beasts.
BBQ Beef Sausage Patties (makes forty 1½-inch diameter patties)
- 2 lbs ground beef
- 1 lb ground turkey
- 2 eggs, lightly beaten
- 1 cup red onion, finely diced
- 2 large shallots, finely diced
- 1 cup Smokey BBQ Sauce (we use a mild sauce)
- 1 cup grated Parmesan cheese
- 1 cup bread crumbs (I use Panko)
- 1 teaspoon salt
- 1 teaspoon finely ground white pepper
- ½ cup cilantro, finely diced
Mix all of the ingredients together. Cover and put in the fridge for an hour or overnight.
When you are ready to cook the sausage patties heat your griddle or large non-stick saucepan to 300 degrees (medium heat). Don’t add any fat – these little puppies will cook just fine without added fat. Using your hands form small round, flat patties. I make mine 1½ inch in diameter and ½-inch thick. The more evenly shaped they are the easier they are to cook. Cook on the griddle until they are cooked through, about 3-4 minutes per side (depending on how thick you make them). Serve immediately or allow to cool and freeze.