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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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Active time: 50 min Start to finish: 1 hr Ingredients:
1 medium onion, finely chopped |
2 tablespoons plus 1 teaspoon vegetable oil |
1/2 cup coarse fresh bread crumbs |
2 tablespoons milk |
2 lb ground pork (not lean) |
2 teaspoons salt |
1 teaspoon white pepper |
1/4 teaspoon freshly grated nutmeg |
1/4 teaspoon cinnamon |
1/4 teaspoon cayenne |
1/8 teaspoon ground cloves |
1 teaspoon finely chopped fresh thyme |
1 teaspoon finely chopped fresh sage |
2 large egg yolks |
Directions:
1. Cook onion in 2 tablespoons oil in a small heavy skillet over moderately low heat, stirring occasionally, until softened and beginning to brown, 8 to 10 minutes. Cool 10 minutes.
2. While onions are cooling, stir together bread crumbs and milk in a large bowl and let stand until crumbs absorb milk.
3. Add onions and remaining ingredients to crumb mixture and stir with a fork until blended well.
4. Preheat oven to 250°F.
5. Form sausage mixture into 3-inch patties (about 1/2 inch thick) with dampened hands and arrange on a wax-paper-lined tray. Heat remaining 1/2 teaspoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook patties in 3 batches, turning once, until browned and just cooked through, 4 to 6 minutes per batch. Drain patties briefly on paper towels as cooked, then transfer to a shallow baking pan and keep warm, covered with foil, in oven while cooking remaining batches.
6. Cooks' note: Sausage patties can be formed (but not cooked) 1 day ahead and chilled, covered with plastic wrap
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