Remember those Savory Whole-Grain Nuggets that we made a while back? We loved them so much that we wondered if we could do something similar to make a breakfast patty. And, guess what? About a week later, we saw a recipe for making maple breakfast sausage in Egg Shop, by Nick Korbee. We figured, any restaurant that specializes in egg dishes probably knows a thing or two about breakfast sausage, too. We also figured that we could put the Scratchin’ It lab employees on overtime to combine the two ideas, and make our version of Maple Breakfast Patties.
If you’re looking for sausage, you could try using the spices with about a pound of ground pork, provided you can get high-quality ground pork where you live
Just remember that no one will be fooled into thinking this is sausage, so don’t try to fool them. It will not work. Let them know up front, and they just might love it.
Wow! A lot of ingredients; are they all necessary? Well, probably not, although we will say that the brown rice and the oats provide the texture, the onions and shiitake mushrooms provide a nice umami (savory) flavor, the eggs (from foraging hens, of course) bind everything together, the breadcrumbs thicken everything nicely and add more flavor, and the spices, well, add spice. Naturally, you can’t call these Maple Breakfast Patties without maple, so 100% maple syrup is required, too. So, yeah, most of these ingredients are there for a reason.
Procedure in detail:
Fry onions. You could try raw onions and garlic and hope they get cooked enough when you fry the patties, but, really, just fry them up. Heat a couple of tablespoons of oil in a large skillet over medium heat, add the onions, sprinkle with salt (and pepper, if you wish), and cook, stirring from time to time, until tender, about 5-7 minutes. Add the garlic and continue frying and stirring until fragrant, about another minute. Transfer to a large bowl.
Mix almost everything. Add to the onions, well, almost everything else. Save the breadcrumbs, though, because we can’t tell you exactly how much you’ll need. Once you’ve added the rice, the spice, the eggs, the rest (except the breadcrumbs), give everything a good stir to break up the eggs and make a nice uniform mixture.
Add bread crumbs. Add about a half cup of breadcrumbs and stir in. If the mixture holds together nicely, that should be enough; otherwise, add a bit more breadcrumbs. Makes you feel as if you’re working a mad science experiment, right?
Fry patties. Heat about 2 tablespoons of oil in the same skillet that you used to fry the onions and garlic, shape the mixture into patties about 2 inches across, and fry until browned on both sides, about 3-4 minutes per side. If you’re feeding a large group, you can serve them up now, or, if you’re like us, simply allow them to cool before packing into an airtight container (with waxed paper between layers) to freeze.
Good. Not great. These lack a good maple flavor, but are high on the savoriness scale. They’re quite spicy from the cayenne, so, if you like milder breakfast patties, cut back a bit. We aren’t sure we’d make these again; instead, we might try to replicate the flavors of an Italian sausage next time. We think that might be a great addition to pizza. Three stars.