When breaking Yom Kippur fast, think quick, easy — think breakfast
VEAL AND TURKEY BREAKFAST SAUSAGE
At Mile End, these kosher-style sausage patties are called "breakfast burgers." Veal is a great substitute for pork in a recipe such as this. The patties also can be prepped the night before and cooked in the morning. The recipe calls for 1 pound each of lean veal and turkey, but 2 pounds of just one of the meats can be substituted.
This recipe calls for grinding the meat for the patties yourself. This can be done using either a grinder (such as those that attach to a stand mixer) or a food processor.
Start to finish: 4 hours
1 1/2 pounds lean veal (such as tenderloin or leg cutlets)
1 pound lean turkey (such as tenderloin)
2 teaspoons kosher salt, plus more if needed
1 tablespoon packed light brown sugar or maple syrup
2 teaspoons ground black pepper, plus more if needed
3/4 teaspoon crushed red pepper
1/2 teaspoon nutmeg
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh thyme
5 teaspoons chopped fresh rosemary
Canola oil, to fry
Cut both meats into 1-inch pieces, then combine in a large bowl. Add all remaining ingredients except the canola oil. Toss well to coat, then cover and refrigerate for at least 3 hours or overnight.
If using a meat grinder, place the pieces in the freezer until needed. If using a food processor, place the blade and bowl in the freezer.
When ready to cook, use the cold grinder to grind the chilled meat according to your grinder's directions for a coarse grind. If using a food processor, place half of the meat in the chilled processor bowl and pulse until coarsely, but thoroughly chopped, about 8 to ten 1-second pulses. Repeat with the second batch of meat.
In a large skillet over medium-high, heat just a splash of oil. Pinch off a small piece of the ground meat, then flatten and cook until browned on both sides. Taste to check for seasoning and adjust as needed.
Divide the ground meat into 8 portions and form them into patties. At this stage, the patties can be refrigerated for up to 4 days or frozen for 2 months.
Heat just enough oil to coat the pan or skillet, then cook the patties, flipping once, until they are browned and cooked through, about 8 to 10 minutes.
Nutrition information per serving (values are rounded to the nearest whole number): 200 calories; 60 calories from fat (30 percent of total calories); 7 g fat (1 g saturated; 0 g trans fats); 95 mg cholesterol; 2 g carbohydrate; 31 g protein; 0 g fiber; 590 mg sodium.
— adapted from Noah and Rae Bernamoff's "The Mile End Cookbook," Clarkson Potter, 2012
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The syrup and topping can be prepared ahead of time. The syrup can be refrigerated for up to a week; the topping will keep for up to five days.
Start to finish: 1 hour
For the syrup:
1/2 cup sugar
1 cup water
1/2 cup orange juice
1 cup maple syrup, plus more for serving
1/2 tablespoon vanilla extract
For the topping: