| Level: | Easy |
| Total: | 50 min |
| Prep: | 15 min |
| Cook: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 6 ounces thick-cut bacon, cut into 3/4-inch pieces
- 3/4 pound pork tenderloin, cut into 3/4-inch pieces
- 2 tablespoons dry white wine
- 1 clove garlic, minced
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried sage
- 1/2 teaspoon red pepper flakes
- 3/4 teaspoon sugar
- Kosher salt and freshly ground pepper
- 1/2 cup diced provolone cheese
- 1 tablespoon vegetable oil
- 6 to 8 large eggs
Instructions
- Put the bacon in a medium saucepan and fill with water. Bring to a simmer over medium heat and cook 20 minutes; drain, rinse under cold water and pat dry. Combine the bacon, pork tenderloin, wine, garlic, parsley, sage, red pepper flakes, sugar, 1/4 teaspoon salt and 1/2 teaspoon pepper in a large bowl; toss to combine. Cover and refrigerate at least 1 hour and up to 4 hours. Transfer the pork mixture to a food processor and pulse until coarsely chopped. Transfer to a bowl and stir in the cheese. Form into 8 to 10 patties, about 2 inches wide and 1/2 inch thick. Put on a plate, cover and refrigerate at least 1 hour. Heat the vegetable oil in a large nonstick skillet over medium heat. Add the sausage patties and cook until browned on both sides, 8 to 10 minutes. Transfer to a plate and tent with foil to keep warm. Crack the eggs into the hot skillet, season with salt and pepper and fry until just set, 2 to 3 minutes. Serve with the sausage patties.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 253 |
| Total Fat | 18 g |
| Saturated Fat | 6 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 19 g |
| Cholesterol | 210 mg |
| Sodium | 298 mg |
Reviews
Husband liked this better than I did, but he’s definitely the meat-eater of the family. I poached the eggs to go with this, and the liquid yolk added some much-needed moistness to the patties. Good flavor, but they were a little on the dry side.
Boy, they aren’t kidding when they say “nonstick skillet”! The cheese in the patties make quite a mess on my Le Creuset. The second batch in the nonstick skillet came out much better.
The taste is excellent and it is certainly adjustable.
Does anyone know what the reason for boiling the bacon is? That would seem to remove all of the flavor…