Every now and then you create a recipe, nail it, and would never change a thing about it. That’s exactly how I feel about these patties. I’ve made several variations through the years and none have ever measured up. I’ve tried using fresh fennel, grating the apple, I even watched Bobby Flay make his on “Brunch with Bobby” twice, but I never felt fully satisfied with the outcome in terms of taste and texture until now. I can honestly and whole heartedly say, these are perfect, and if you don’t believe me, you can ask my brother in law who wolfed them all down on Sunday!
One of the things I didn’t like about the patties of the past is that I fried them. Unless you’re Bobby Flay himself you will most likely over fry the outside while the inside remains undercooked because you won’t get them as thin while still keeping them pleasing to the eye, the way Bobby Flay does because let’s face it.. Flay is a genius. He is to the world of cooking what Michael Jackson was to the music world.
I met Bobby almost two years ago and I’m embarrassed to say, I was shaking like a leaf the entire time. I attended a book signing at William Sonoma and had an opportunity to talk to him. I never get nervous. I’m not sure why, but nothing seems to really rattle my nerves in that way, and I’ve met plenty of celebrities in various settings. I never expected to feel this way when faced with Flay. So naturally, I hadn’t thought about what I would say when given the opportunity to have a brief conversation with him, but apparently out of all the things I could’ve said or asked, two things shot out of my mouth, “Bobby, I have two things to tell you (Bobby’s like, yes??).. I love Mesa Grill in Vegas, I never order pork, but I had the pork tenderloin the waiter recommended, it was the best pork I had in my life, and I’m obsessed with “Beat Bobby Flay,” I watch it every day on the treadmill.
That’s what came flying out of my mouth?? And I was so nervous, I had to force it out which made it come across like I was delivering some kind of crucial message and to make matters worse, it came out so quickly. Poor guy was probably relieved I had nothing but compliments as this was right around the time of his break up with Stephanie March and I sounded like I was about to give him a piece of my mind. If you read the tabloids, you’d know that union didn’t end well.
Just in case you were wondering, I’m so nervous in this pic, I’m actually holding my breath and smiling. I’m stiff as a board while Bobby is desperately trying to lean in, to make this look natural and I was no better when I met Ina Garten and forced myself up to the stage and microphone, but that’s a story for another day.
What I like most of all about making these delicious patties is that you do not have to fry them. You simply broil them so they get a nice crust on them while cooking all the way through and there’s a lot less clean up. I wanted to call these breakfast patties, but my brother in law who is my number one taste tester, said they were too good to be served only at breakfast. Having said that, feel free to serve them up anytime, they are spot on.
Apple Sage Sausage Patties
makes 10 patties
- 1 pound ground pork
- 1/2 apple (cored, peeled, and finely diced into small pieces)
- 6 sage leaves, minced
- 1/4 cup sweet onion, finely diced
- 1/2 teaspoon fennel seeds
- 1 tablespoon maple syrup
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- avocado, coconut, or olive oil to grease the wire rack
- Combine all of the ingredients (accept oil) in a bowl and mix until well combined
- Place a wire rack over a pan and brush the rack with oil
- Form patties and place them on the rack
- Broil on high for 8 minutes then flip and broil for another 6 minutes
- Remove from oven and allow to rest for 2 minutes before serving