Thank you All-Clad for sponsoring this post.
I’ve been really in to brunch-ish recipes lately. Morning, noon, and dinner time – you can have brunch any time. And Mother’s Day is right around the corner which is pretty much synonymous with brunch so I’ve been playing around with what to make for the special day. Or let’s be real, what to tell my husband to make for me. And let’s just say this playing around in the kitchen led me to a gold mine. Seriously – I experimented with some different flavors and combinations and loved what I landed on. Sausage cake. These have the quintessential breakfast taste while being just fancy and different enough to serve at a nice brunch. I got to test out my new toy, the All-Clad Prep&Cook – this baby chops, simmers, steams, and so much more.
I came up with this sausage cake while thinking about crab cakes but wanting something more… breakfast. So sausage it was – and knowing how good cream cheese tastes with sausage I knew I couldn’t leave it out. I also really like the taste of zucchini with sausage. I figured it would fit in perfectly here and would be consistent with the texture if chopped finely. I was right about all of this, they turned about so delicious. I ate a few immediately because they were so good. I served them over buttermilk biscuits to make them easier to eat and they became the perfect snack to serve at any brunch.
Here’s what you need for your Sausage Cakes:
1 Pound Sweet Italian Sausage
12 Ounces Cream Cheese
3/4 Cup Panko Crumbs
And here’s what you do:
Preheat oven to 350 degrees. Chop zucchini finely. I used my new All-Clad Prep & Cook which took my whole zucchini and chopped it up finely in about 5 seconds using the ultrablade knife. It was one of the most insane things ever.
Then I added my sausage (uncooked) cream cheese, and panko crumbs. Now usually cold creak cheese and sausage are really difficult to mix together. It was no problem with this machine. I mixed using pulse and the mixing attachment for about 20 seconds and it was well combined. I then switched the machine to simmer and let it mix and begin cooking for about 10 minutes.
I then started rolling my perfectly mixed concoction into little patties and put them on a baking sheet. Bake for 20-25 minutes. Allow to cool.
Then just serve and enjoy! I think these are perfect for dressing up for fun brunches although they taste yummy on their own. Mine went on top of buttermilk biscuit halves and then I topped them with a little Italian dressing drizzle. It was light with just amount zest to really be the perfect topper.
Are you doing a Mother’s Day brunch this year? What will you be serving if you are? Tell me all about it below!