New Orleans Style Hot Sausage Patties
Ingredients
- 1 pound ground beef or pork
- 3 tbsp Paprika
- 1 1/2 tbsp Tony Chachere's seasoning
- 1/2 tsp chili powder
- 2 tbsp cayenne pepper
- 1 tsp crushed peppers
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/3 cup cooking oil
Step-by-Step Instructions
- For more “heat” add more crushed peppers and cayenne pepper to taste.
- Combine all ingredients except cooking oil in a bowl and mix by hand until everything is well mixed together.
- Form into “hamburger” patties about 1/2-inch thick.
- Heat the cooking oil in a large skillet over medium heat.
- Fry patties as you would a hamburger for 5-7 minutes on each side or until browned and cooked through to 160°F internal temperature.
Common Problems and Solutions
Q: Why are my patties falling apart when I flip them?
A: Make sure you're mixing the meat and spices thoroughly - the spices help bind the meat. Also, don't flip too early; let them develop a good crust on the first side before turning.
Q: Can I make these less spicy?
A: Absolutely. Cut the cayenne pepper in half or reduce to 1 tablespoon, and use just 1/2 teaspoon crushed peppers. You'll still get the paprika flavor without as much heat.
Tips and Techniques
Don’t overmix the meat or the patties will be tough. Mix just until the spices are evenly distributed. For best browning, make sure the oil is hot before adding the patties - it should shimmer but not smoke.
Ingredient Substitutions
- ground beef or pork: ground turkey or chicken
- Tony Chachere's seasoning: Creole seasoning or mix of salt, black pepper, and a pinch of cayenne
- cayenne pepper: reduce amount or use paprika for mild version
Equipment Needed
- Large mixing bowl
- Large skillet or cast iron pan
- Meat thermometer
Historical Context
New Orleans hot sausage has roots in both Creole and Cajun traditions, influenced by Spanish chorizo and French charcuterie. The signature paprika-forward seasoning sets it apart from other Louisiana sausages.
