Jalapeño Cheese Sausage Patties (Print Version)
# Ingredients:
→ Patty Ingredients
01 -
1 pound ground pork sausage
02 -
1 small yellow onion, finely diced (about ½ cup)
03 -
3 medium jalapeño peppers, seeded and finely diced
04 -
1 tablespoon light brown sugar
05 -
1 teaspoon garlic, minced
06 -
2 teaspoons kosher salt
07 -
1 teaspoon ground black pepper
08 -
1 teaspoon garlic powder
09 -
¼ teaspoon dried marjoram
10 -
¼ teaspoon crushed red pepper
11 -
2 large eggs, room temperature
12 -
1 cup (125 g) all-purpose flour
13 -
1 cup (113 g) sharp cheddar cheese, shredded
14 -
2 tablespoons extra virgin olive oil
# Instructions:
01 -
Grab a large bowl and throw in all your ingredients - the ground pork sausage, diced onion, jalapeños, brown sugar, minced garlic, salt, pepper, garlic powder, marjoram, crushed red pepper, eggs, flour, and shredded cheddar. Mix everything together until well combined. Don't be afraid to use your hands for this part!
02 -
Lay out a large piece of parchment paper on your counter or work surface and give it a good spray with nonstick cooking spray. Scoop about half of your sausage mixture onto this paper.
03 -
Take another sheet of parchment paper, spray one side with cooking spray, and place it (spray side down) on top of your sausage mixture. Now grab a rolling pin and roll the mixture between the parchment sheets until it's about ½ inch thick.
04 -
Peel off the top parchment sheet. Using a cup or round cookie cutter (about 3½ to 4 inches wide), press down to cut out perfect round patties. Repeat the rolling and cutting process with the remaining mixture until you've used it all up. You should end up with about 12 patties. (If you prefer, you can simply form the patties by hand instead of rolling and cutting.)
05 -
Heat a large skillet over medium-low heat and add the olive oil. Working in batches so you don't overcrowd the pan, cook the sausage patties for 4-5 minutes on each side. They should be nicely browned on the outside and cooked to an internal temperature of 160°F.
06 -
Transfer your hot jalapeño cheese sausage patties to a plate lined with paper towels to drain any excess oil, then serve them up immediately while they're still hot and delicious!
# Notes:
01 -
These patties pair perfectly with eggs, on biscuits for breakfast sandwiches, or alongside pancakes or waffles.
02 -
If you're sensitive to heat, you can reduce the amount of jalapeños or remove the seeds and membranes before dicing.
03 -
The patties can be made ahead and refrigerated for up to 2 days or frozen for up to 3 months.