Sausage & Vegetable Patties
|Green bell pepper||1 Small, seeded|
|Carrot||1 Small, cut into 1-inch chunks|
|Packed parsley sprigs||1⁄4 Cup (4 tbs) (Packed Lightly)|
|Bulk pork sausage||1 Pound|
|Fine dry bread crumbs||1⁄3 Cup (5.33 tbs)|
|Tomato based chili sauce||2 Tablespoon|
|Garlic salt||1⁄4 Teaspoon|
|Rubbed sage||1⁄4 Teaspoon|
Insert metal blade.
Following directions, chop onion and transfer to a large mixing bowl; then chop bell pepper and add to bowl.
Place carrot in work bowl; process, using on-off pulses, until chopped.
Add to mixing bowl.
Finely chop parsley; add to mixing bowl with sausage, bread crumbs, 2 tablespoons chili sauce, egg, pepper, garlic salt, and sage.
Mix until blended.
Shape mixture into 6 round patties, each 3/4 to 1 inch thick.
Heat a 12 to 14-inch frying pan with a nonstick finish over medium heat.
Add patties and cook, turning as needed, until browned on outside and no longer pink when slashed (6 to 7 minutes per side).