Sausage-Provolone Patties with Fried Eggs

Total Time:
50 min
15 min
35 min

6 to 8 servings

  • 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
  • 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.

  • Photograph by Anna Williams

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    Make It 5 Ways: Sausage