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Beef & Sausage Patties

Amy Albert

Servings: four.

Serve these large meatballs on a bed of egg noodles to soak up their juices. If your grocery store doesn’t stock good, mildly spiced bulk pork sausage, buy small link sausages, peel off the casing, and crumble them.


  • 1/2 cup soft, coarse, fresh breadcrumbs (don’t use crusts)
  • 1/3 cup half-and-half
  • 1/2 lb. freshly ground beef
  • 1/2 lb. fresh bulk pork sausage or link sausage, lightly crumbled
  • 3 Tbs. freshly grated Parmigiano-Reggiano
  • 1 clove garlic, minced
  • 3/4 cup finely chopped fresh flat-leaf parsley
  • 1-1/2 tsp. crumbled dried basil
  • 3/4 tsp. crumbled dried sage
  • 1/4 tsp. minced fresh rosemary
  • 1 tsp. salt
  • 1/8 tsp. freshly ground black pepper
  • 1 Tbs. olive oil
  • 1 Tbs. butter

Nutritional Information

  • Calories (kcal) : 350
  • Fat Calories (kcal): 220
  • Fat (g): 24
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 85
  • Sodium (mg): 1040
  • Carbohydrates (g): 9
  • Fiber (g): 1
  • Protein (g): 23


  • In a large bowl, soak the breadcrumbs in the half-and-half until plumped and the liquid is absorbed, about 5 minutes. Add the ground beef, sausage, cheese, garlic, parsley, basil, sage, rosemary, salt, and pepper. Mix gently and thoroughly. Shape the mixture into eight patties, each 1-1/4 inches thick. Over medium heat, heat the oil and butter in a large skillet (or two smaller ones). Add the patties, setting them well apart, and brown on both sides, turning occasionally, until browned, cooked through, and springy-firm, 10 to 12 minutes total.


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