Recipe: Flying Cloud Breakfast Sausage Patties (freeze ahead)

FLYING CLOUD BREAKFAST SAUSAGE PATTIES

"This is one of our most requested recipes. Made into individual patties, it freezes well and can be used as needed. Or make it into a loaf and bake it for a crowd."

1 1/2 lbs bulk sausage (such as Jimmy Dean's reduced fat sausage)
1 cup grated, peeled apple
1 small onion, minced
2/3 cup dry breadcrumbs
2 eggs, lightly beaten
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh sage
? tsp chopped fresh rosemary
1/4 teaspoon black pepper
1/4 teaspoon kosher slat
1/8 teaspoon cayenne pepper (or to taste)
1 Tbsp Maine maple syrup

Combine all ingredients in order given and mix well. (If freezing, drop mixture by generous tablespoons onto a cookie sheet lined with wax paper. Place cookie sheet in freezer. When completely frozen transfer to freezer bag, label with date.)

TO MAKE PATTIES:
Shape sausage mixture into patties. Heat just enough olive oil in skillet to keep patties from sticking. Cook patties about 3 minutes per side over medium heat. Add 2-3 tablespoons water to skillet, cover and continue cooking until patties are cooked through, about 10-15 minutes, depending on thickness. Serve 2 patties per person.

TO MAKE A LOAF:
Preheat oven to 350 degrees F Spray a 4x8 loaf pan with non-stick spray cooking spray. Pat sausage mixture into loaf pan, mounding slightly in the center. Brush with another tablespoon Maine maple syrup if desired. Bake for 1 hour or until internal temperature is 165-170 degrees F. Let stand for 5 minutes; remove from loaf pan to platter and slice.

Makes about 26 patties or 1 loaf
Source: New England Bed and Breakfast Cookbook by Melissa Craven and Jordan Salcito