Chorizo Sausage Patties

There's nothing I love more than weekend brunch. It is the ultimate luxury. Waking up late, taking my time, and leisurely starting my day with some form of eggs and bacon or sausage, and a mug of hot coffee. Back in New York, brunch was sometimes a full-day affair, especially if Bloody Mary's were involved. Here in the Bay Area, people tend to be earlier risers, hitting the farmer's market, going to yoga class, or training for marathons/triathlons/any other –ons I'll likely never take part in.

No matter, I don't need to people watch to enjoy a good brunch. Brunch at home in PJs is just as satisfying...especially since I've cracked the recipe to these Chorizo Sausage Patties from my favorite brunch spot back east.

They take some prep time, but make them on a lazy day and keep a stash in your freezer for weekends to come. These are also a great make-ahead dish for group brunches -- just form the patties a day ahead, cover in plastic wrap, and store in the fridge. On party day, bring them to room temp and fire up the skillet!

Chorizo Sausage Patties

Makes: approximately 18 (3-inch) patties

Ingredients:
1 medium onion, finely chopped
1 lb. chorizo (alternatives: Trader Joe's chicken chorizo works really well, or you can also use spicy Italian sausage removed from casings)
1 lb. sweet Italian sausage (removed from casings)
1/2 c. breadcrumbs
2 cloves garlic
2 Tbsp. milk
2 tsp. salt
1 Tbsp. brown sugar
1/4 tsp. freshly grated nutmeg
1/4 tsp. cinnamon
1/4 tsp curry powder (or garam masala if you have it)
1/8 tsp. ground cloves
1 tsp. finely chopped fresh thyme
1 tsp. finely chopped fresh sage
2 large egg yolks

Preparation:
1. Lightly caramelize onion over moderately low heat, 8 to 10 minutes. Cool 10 minutes.

2. While onions are cooling, stir together breadcrumbs and milk in a large bowl and let stand until crumbs absorb milk. Add onions and remaining ingredients to crumb mixture and stir with a fork until blended well.

3. Preheat oven to 250 degrees F.

4. Form sausage mixture into 3-inch patties (about 1/2 inch thick) with dampened hands and arrange on a wax-paper lined tray.

5. Heat a little vegetable oil in 12-inch heavy skillet over moderately high heat until hot but not smoking. Cook patties in 3 batches, turning once, until browned and just cooked through, 4 to 6 minutes per batch.

6. Drain patties briefly on paper towels as cooked, then transfer to shallow baking pan and keep warm, covered with foil, in oven while cooking remaining batches.