Aired January 8, 2014
1 1/2 pounds ground pork
1/4 cup dry red wine
1 teaspoon fennel seed, 1/3 palmful
1 teaspoon granulated garlic, 1/3 palmful
1 teaspoon granulated onion, 1/3 palmful
1 teaspoon ground sage, 1/3 palmful
2 teaspoons coarse black pepper, divided
1 1/2 teaspoons Kosher salt, divided
2 tablespoons EVOO – Extra Virgin Olive Oil
4 large eggs
2/3 cup whole milk
Freshly grated nutmeg
1 1/2 cups grated Parmigiano-Reggiano cheese
8 slices good quality white bread or Italian bread
2 to 3 tablespoons melted butter
Warm honey, for drizzling
Preheat a griddle pan to medium-high.
Combine pork with wine, fennel, garlic, onion, sage, 1 teaspoon black pepper, 1 teaspoon salt and EVOO. Mix with your hands to combine then form 8 small, thin patties. Cook patties 3-4 minutes on each side then keep warm in a low oven. Reduce heat under pan to medium for the French toast.
Whisk up eggs, remaining salt and pepper, a little nutmeg, and the grated cheese in a dish. Coat bread slices in the egg batter and cook on the griddle in a little melted butter until golden and cooked through.
Serve cheese toast with sausage patties alongside, drizzled with warm honey.
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