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Nell B. Nichols

Crusty Sausage Cakes

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Preparation info
  • Makes

    4 to 6

    servings
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Crisp coating adds a new note to country breakfast sausage cakes

Ingredients

  • 1 lb. bulk pork sausage
  • 2 eggs, slightly beaten
  • 1 c. crushed

Method

  • Shape sausage into 8 patties, ½″ thick. Dip into egg, then roll in corn flakes. Pan-fry slowly in fat in heavy skillet to cook thoroughly. Turn to brown well on both sides. Serve with tart jelly or applesauce.

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