Wednesday, May 6, 2020

Buttermilk Sausage Patties (1957)

  • 1/2 lb pork sausage
  • 2 slices dry bread, crumbled
  • 1/2 cup buttermilk
  • 1/2 tspn salt
  • 1/4 tspn black pepper
  • 1/2 tspn sage
  • Pinch of thyme, cloves (optional)

Mix all ingredients, and form into patties. Roll in more bread crumbs. 

Fry slowly until done. Don't cook too long, or you'll dry out moisture.  Makes 6 patties.

More "Lost" Pork Recipes
Fried Pork Balls (1935)
Creole Pork Chops (1984)

(Origin - "Sunset Cooking Bold and Fearless" published by Lane Publishing, 1957.)

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