You can make these ahead, and freeze them. Wrap each patty individually in Glad Wrap, then place them all in a Hefty quart freezer bag that zips. To reheat, just microwave them for a minute each. They go great with scrambled eggs, toast, grits, applesauce, and orange juice for breakfast. Sometimes switch your meals and have your breakfast at lunch or dinner.
Make two 8-inch skillets of cornbread several days ahead of making this recipe. Freshly baked cornbread will not work. It needs to be at least 4 days old. You can bake it ahead of time, and keep it in your freezer in plastic Hefty freezer bags to use as needed. Use 2 cups self-rising white cornmeal, 1 large egg, 2 Tbsp. vegetable oil, and 1 cup Half and Half milk placed in a mixing bowl. Mix well. Butter spray 2 eight-inch skillets, and divide the batter between them. Bake at 400 degrees for 20 minutes. This will make 8 slices of cornbread total.
2 slices baked cornbread
2 end slices of a loaf of whole wheat bread
1 beef flavor enhancer
1 egg
1 tsp. sage
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. nutmeg (never use much nutmeg in any recipe)
Place all the ingredients in a food processor, and process on high until the bread has become breadcrumbs and is well mixed, about 15 to 30 seconds. Carefully remove the blade from the food processor. Form 5 patties out of the mixture. Using a large skillet that has a lid, pour 1 quart of beef broth in the skillet, and bring it to a boil on your stovetop. Place the patties in the broth. Cover the skillet with the lid. Reduce heat to simmer. Cook for 20 minutes, flipping the patties over after they cook for ten minutes. Enjoy!
You can use a different flavor of broth to get a different version of this recipe. You can adjust the heat flavor by adding more or using less of cayenne pepper and black pepper. You can also crumble up the patties when done, and store the faux sausage crumbles in a Hefty quart freezer bag in your freezer to use as needed in recipes.
