This the second in my series of home made breakfast sausage recipes. I just love the combination of cumin, chili powder, coriander and mustard. It works well for meatloaf, and just as well for these little breakfast bites. You can make them in advance, cool them, and then freeze them for later. My kids love breakfast sausage and I love feeding them sausage that I’ve made from scratch!
Lamb Breakfast Sausage Patties (makes 40 small sausage patties)
- 2 lbs ground lamb
- 1 lb ground beef
- 1 ½ cups yellow onion, finely diced
- 1 cup panko bread crumbs
- 1 cup grated Parmesan cheese
- ½ cup ketchup
- 2 eggs lightly beaten
- 2 teaspoons salt
- 1 teaspoon finely ground white pepper
- 1 tablespoon Dijon mustard
- 1 teaspoon chili powder
- 1 tablespoon cumin
- 1 teaspoon coriander
Mix all of the ingredients together. Make sure you get everything really well blended. I find that this is best done with your hands, or with a strong metal pastry blender. Either way, blend it for a while or you’ll end up with sausages that have too much pepper and not enough of something else. Cover the mix 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.