The Scoop
Cincinnati Sausage Patties: hearty game night treat with make-ahead ease.
Cincinnati Sausage Patties remind me of the first time I hosted a winter game night at my tiny, drafty apartment. Snow had just started falling, and the guests were trickling in, faces red from the cold. I wanted to serve something hearty and comforting that wouldn't keep me in the kitchen all night. Luckily, I remembered a dish my uncle used to make during our family reunions—he would always joke about how steel-cut oats were the backbone of our family's cooking traditions. With ground beef and pork already defrosted, I decided to recreate his magic with my own twist.
Aromas filled the air as spices danced around the pot, coaxing warmth into my small living space. The combination of stout beef broth with notes of marjoram added a layer of comfort. One trick my uncle taught me was to use both black and white pepper to deepen the flavor without overpowering the dish. A splash of ginger and mace was enough to spark curiosity without overshadowing the star of the show. As friends and neighbors gathered around, the crispy edges of sausage patties earned their place on everyone's plate without fanfare. I realized then that winter nights and these savory slices were an unbeatable pair.
Letting the loaves rest overnight became a key lesson learned—a reminder that patience truly pays off. It allowed the flavors to meld perfectly while I played board games well into the night. Easy to whip up in advance, they freed me to enjoy the laughter and warmth that filled my little home. This was the night Cincinnati Sausage Patties staked a claim in my culinary repertoire, a testament to how food bridges not just flavors but also memories.
Ingredients
- 4 cups beef broth
- 2 1/2 cups steel-cut oats
- 4 cups water
- 3 teaspoons sea salt
- 3 bay leaves
- 1 1/2 teaspoons dried marjoram
- 1 pound ground beef
- 1 pound ground pork
- 1 large yellow onion, finely chopped
- 5 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground mace
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon freshly ground white pepper
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cloves
Directions
- Grease two 9x5-inch loaf pans.
- Place the broth, the oats, the water, the salt, the bay leaves, and the marjoram in a large pot.
- Bring the oats mixture to a boil and then reduce the heat to low and cover the pot.
- Gently simmer the mixture, stirring occasionally, until the oats are soft and the liquid is mostly absorbed, about 90 minutes.
- Add the beef, the pork, the onion, the garlic, the ginger, the mace, the black pepper, the white pepper, the coriander, and the cloves to the oats mixture.
- Return the oats mixture to a boil and then reduce the heat to low and cover the pot.
- Cook, covered and stirring occasionally, until the liquid is completely absorbed, about 1 hour. If the liquid is not entirely absorbed, remove the lid and cook uncovered until the mixture has thickened.
- Remove the bay leaves and discard them.
- Pour and press the mixture into the prepared loaf pans, allowing the loaves to cool completely.
- Cover the loaves and refrigerate them for at least 8 hours and up to overnight.
- When ready to serve, cut the loaves into thick slices (at least 1/2-inch thick).
- In a non-stick pan over medium-high heat, fry the slices until browned and crispy on the exterior, about 4-5 minutes per side. Do not use oil when frying or you'll find the slices far too oily.
- Serve hot.
×