While these sausage breakfast fritters are simple, they’re deceptively delicious. They make the humble sausage patty into something even greater – and crunchier. They’re still wonderfully hearty and salty, but the crunch factor is the real selling point for these.
The only thing you really need for this recipe is sausage and breadcrumbs. I call for some additional seasonings, but this would still work without them. That said, most people will have the additional seasonings lying around, so I recommend using them.
The recipe calls for panko breadcrumbs, which are larger than “normal” breadcrumbs. Their size makes them great for adding a crunchy texture. I haven’t made these with normal breadcrumbs, so I can only recommend panko for this recipe.
If you like this recipe for sausage breakfast fritters, check out my recipe for biscuits and gravy.
Ingredients
1/2 lb breakfast sausage, 227 grams
1/2 cup panko breadcrumbs, 28 grams
pinch of kosher salt*
pinch of black pepper
Makes 4 sausage fritters
Preparation
Combine all ingredients in a medium bowl, then form into 4 equal fritters**.
Place in a large, cold skillet. Turn the heat to medium-low and cook for 5-7*** minutes per side or until cooked through and browned. Serve anywhere you’d normally serve breakfast sausage.
Notes
* Depending on your sausage, you may need more or less salt. If you think these would be fine without extra salt, you’re free to leave it out.
** “fritters” being a flat, loosely-shaped patty. Aim for a shape like the ones in the picture and you’ll be fine.
*** The time is a rough estimate. The important part is making sure the fritters are cooked through (160 F or 71.1 C on an instant-read thermometer).
If you don’t have a thermometer, I recommend a longer cooking time overall – just in case. If you find they’re burning before (probably) being done, lower the heat and continue.
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