Ah, the humble sausage patty—nothing fancy, just a little bundle of joy that sizzles its way into your heart. I recently stumbled upon a batch of jalapenos at the farmer’s market, and the idea struck faster than a TikTok dance trend: Why not spice up the classic patty with some fiery jalapeno and creamy cheese? It’s like a flavor rollercoaster you never knew you needed.
Steps
- In a large bowl, combine ground pork sausage, diced yellow onion, finely chopped jalapeno peppers, light brown sugar, minced garlic, kosher salt, ground black pepper, garlic powder, dried marjoram, crushed red pepper, eggs, all-purpose flour, and shredded sharp cheddar cheese. Mix until all ingredients are evenly incorporated.
- Prepare your work surface by laying a large piece of parchment paper and spraying it with nonstick cooking spray. Spread half of the sausage mixture onto the parchment paper. Cover with another sprayed sheet of parchment paper and roll out the mixture to about ½ inch thick.
- Remove the top parchment paper and use a cup or round cookie cutter (3½ to 4 inches in diameter) to cut out patties. Repeat the process with the remaining sausage mixture to create approximately 12 patties, or shape them by hand if preferred.
- Heat a large skillet over medium-low heat. Cook the sausage patties in batches, if necessary, for 4-5 minutes on each side until they are browned and the internal temperature reaches 160°F.
- Serve the patties immediately, enjoying them as is or as part of a breakfast sandwich, alongside scrambled eggs, or incorporated into other breakfast dishes.
Ingredients
- 1 pound ground pork sausage
- 1 small yellow onion, finely diced (about ½ cup)
- 3 medium jalapeno peppers, seeded, finely diced
- 1 tablespoon light brown sugar
- 1 teaspoon minced garlic
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- ¼ teaspoon dried marjoram
- ¼ teaspoon crushed red pepper
- 2 large eggs, at room temperature
- 1 cup (125 g) all-purpose flour
- 1 cup (113 g) sharp cheddar cheese, shredded
- 2 tablespoons extra virgin olive oil
FAQ
- Are Jalapeno Cheese Sausage Patties spicy?
- Yes, these patties have a spicy kick due to the jalapeno peppers. The level of heat can be adjusted depending on whether you include the seeds and membranes of the peppers or add red pepper flakes. For a milder version, you can reduce the number of jalapenos or eliminate the red pepper flakes.
- Can I freeze Jalapeno Cheese Sausage Patties?
- Absolutely, these sausage patties freeze well. Allow them to cool completely before placing them on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe container or bag. They can be stored in the freezer for up to 3 months. Thaw them in the refrigerator overnight before reheating.
- How should I store leftover Jalapeno Cheese Sausage Patties?
- To store the patties, let them cool completely before placing them in an airtight container in the refrigerator. They will stay fresh for 2-3 days. Reheat by using a microwave, oven, or skillet on the stovetop.
- What are some serving suggestions for Jalapeno Cheese Sausage Patties?
- These patties are versatile and can be served in numerous ways. Consider making a breakfast sandwich with an English muffin or biscuit, adding them to a breakfast burrito, breaking them apart for an omelet, or using them for breakfast sliders on Hawaiian rolls.
- What can I substitute for marjoram in the recipe?
- If you don’t have marjoram, you can use oregano as a substitute, as it has a similar flavor profile.
Tips
- Adjust the spiciness by controlling the jalapeño seeds and red pepper flakes. For a milder taste, remove the seeds and membranes from the jalapeños and skip the red pepper flakes; for more heat, include them.
- Experiment with different cheese varieties to suit your taste. While sharp cheddar adds a strong flavor, you can try Monterey Jack or Pepper Jack for a different twist.
- To ensure even cooking and a crispy exterior, maintain a medium-low heat when pan-frying the patties. This will help achieve a beautifully browned surface without burning them.
- Freeze any extra patties for later use. First, freeze them on a baking sheet before transferring to a freezer-safe bag. This method allows for easy separation and storage, and they can be kept for up to three months.
Equipment
- Rolling Pin – If you do not have one, it’s used to roll out the sausage mixture to a uniform thickness.
- Round Cookie Cutter (3 ½ to 4 inches in diameter) – Useful for cutting the sausage mixture into patties.
- Parchment Paper – Needed to prevent sticking when rolling out the sausage mixture.
- Nonstick Cooking Spray – Helps prevent sticking when rolling and forming patties.
