Crusty Sausage Cakes

Preparation info
  • Makes

    4 to 6

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Crisp coating adds a new note to country breakfast sausage cakes


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


  • 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.