PECAN AND CHEDDAR “SAUSAGE” PATTIES
8 patties
These patties are based on a thirties-era recipe for “cheese, nut, and bread loaf.” We find the mixture much more delicious in patty form, as it browns very nicely and becomes irresistibly crisp.
Pulse in a food processor until finely ground:
- 1½ cups pecans, toasted
Transfer to a medium bowl. Heat in a small skillet over medium heat:
- 1 tablespoon vegetable oil
Add:
- ½ medium onion, finely chopped
Cook, stirring, until softened, about 5 minutes. Transfer to the bowl with the pecans along with:
- 1 cup fresh bread crumbs
- 1 cup shredded sharp Cheddar (4 ounces)
- 1 large egg
- 1 teaspoon brown sugar
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika or ground chipotle chile powder
- ½ teaspoon dried sage
- ½ teaspoon dried thyme, crumbled
Mix well and form the mixture into patties, using about ¼ cup per patty. The patties may be refrigerated, covered, for up to 3 days or frozen for up to 3 months. When ready to cook, heat in a medium skillet:
- 1 tablespoon vegetable oil
Place the patties in the skillet (frozen patties do not need to be thawed before cooking) and cook until browned on one side, then flip and brown the second side.