Chef’s Notes: This is based on a recipe I found in a Bon Appetit magazine. I eliminated the onion, used basil instead of rosemary, and added the filling. This is very easy to make and quite tasty. It’s a nice way to “fancy up” a breakfast.
Apple & Gouda Stuffed Sausage Patties
Makes 8 patties
1 medium apple, peeled, cored, and finely diced
8 thin, 1-inch square pieces of smoked gouda
1# breakfast sausage
2 tsp. fresh basil, minced
1 T. whole grain mustard
Preheat oven to 450. Combine the sausage, basil, and mustard; mix with your hands until thoroughly mixed. Divide sausage into 8 pieces. Take one piece, flatten into a disk in one hand, fill with about a teaspoon of apples and a slice of cheese. Fold up the edges of the sausage, and form into a ball, tucking the filling inside the sausage. Flatten the ball back out into a disk shape and place on baking sheet. Repeat with remaining sausage and filling. Bake 15 minutes.
Serving Suggestion: Apple & Gouda Stuffed Sausage Patty and Maple-Balsamic Apples on a Waffle
1 medium apple, peeled, cored, and chopped
1 C. water
2 T. pure maple syrup
2 T. balsamic vinegar
Combine all ingredients in small saucepan. Bring to a boil over high heat and continue to boil until the liquid has mostly (but not completely) cooked away.
To assemble, place one Apple & Gouda Stuffed Sausage patty on one prepared whole wheat (or gluten free) waffle and cover with half of the apple mixture.