Pork Sausage Schnitzel: A Twist On A Classic DIsh

Pork Sausage Schnitzel has irresistible flavors with this easy-to-follow recipe. Crispy and golden on the outside, and juicy and flavorful on the inside, this dish offers a delightful twist on the traditional schnitzel. Made with Johnsonville breakfast sausage patties and a three-step breading method, this recipe guarantees a satisfying and mouthwatering experience. Follow along as we guide you through the process of creating this delectable pork sausage schnitzel.

This is my take on a timeless classic. I have Crohn’s disease, and one thing I can’t eat is pork chops or pork loin. Wanting to still eat this amazing dish, I adapted this recipe for my dietary needs. Regardless of if you have dietary restrictions or not, this Pork Sausage Schnitzel is a must try for everyone!

What is Pork Sausage Schnitzel?

  • Schnitzel is a popular dish originating from Austria, but it has gained international recognition and is now enjoyed in various parts of the world. It consists of thin slices of meat, typically veal or pork, that are coated in breadcrumbs and fried until crispy and golden.
  • The word “schnitzel” refers to the technique of pounding the meat thin and tenderizing it before coating and frying. Schnitzel is often served with lemon wedges and can be accompanied by various side dishes such as potato salad, fries, or vegetables, making it a versatile and satisfying meal.
  • While schnitzel is often associated with Austria, it is also popular in Germany and other countries in Central Europe. In Germany, Wiener Schnitzel is particularly well-known, which is a breaded and fried veal cutlet. However, pork schnitzel is also commonly enjoyed in Germany.
Pork Sausage Schnitzel

Here’s everything you’ll need

Pork Sausage Schnitzel

Equipment:

Ground Sausage – I use Johnsonville Breakfast Sausage patties, but you can use any ground sausage.

Eggs

Panko Breadcrumbs – panko breadcrumbs are of Japanese origin. The word “panko” is derived from the Japanese term “パン粉,” which translates to “bread flour” or “bread crumbs.” You can use regular breadcrumbs, but the panko will give it more crunch.

Flour – I use unbleached all-purpose but you can also use wheat or almond flour.

Black Pepper

Garlic Salt

How to make Pork Sausage Schnitzel

This is a overview of the steps. See full recipe card below!

First off, pour the canola oil into a deep frying pan, ensuring it covers about 2 inches of the pan. Heat the oil over medium-high heat.

While the oil is heating, combine two Johnsonville breakfast sausage patties to create four larger patties.

Crack the eggs into a shallow dish and scramble. Pour the panko into a separate shallow bowl. Pour the flour, pepper, and garlic salt in a separate bowl and mix to combine seasonings with flour.

We’re going to use this 3-step breading method to bread our schnitzel patties.

Start by breading your sausage with flour.
Then dredge in the eggs. Drip off the extra egg.
Then finish off with the panko bread crumbs.

Once the oil is hot and ready, carefully place two schnitzel patties into the frying pan at a time, depending on the pan’s size. Fry each side for 4-5 minutes until they turn a beautiful golden brown. Ensure the internal temperature reaches 160°F for perfectly cooked schnitzel.

I wanted to make mine into sandwiches, so I toasted a sourdough bun and spread on some stone ground mustard, then placed my fresh Sausage Schnitzel on the bun.

You can also serve this without the bun, with some delicious country gravy!

I paired mine with some Homemade German Potato Salad. To get my recipe for German Potato Salad, click HERE!

Enjoy the ultimate satisfaction of biting into a perfectly crispy and flavorful pork sausage schnitzel. With this recipe, you can easily recreate this classic dish with a unique twist in the comfort of your own kitchen. If you try this recipe out for yourself, be sure to let me know if the comments below! Happy Cooking!

Pork Sausage Schnitzel

Indulge in the irresistible flavors of homemade pork sausage schnitzel with this easy-to-follow recipe. Crispy and golden on the outside, and juicy and flavorful on the inside, this dish offers a delightful twist on the traditional schnitzel.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine German
Servings 4

Equipment

  • Deep Frying Pan

Ingredients
  

  • 8 pack Johnsonville breakfast sausage patties
  • 3 Eggs
  • 2 cups Panko Breadcrumbs
  • 1 cup All-purpose Flour
  • 1 tsp Black Pepper
  • 1 tsp Garlic Salt
  • Canola oil for frying

Instructions
 

  • Begin by pouring canola oil into a deep frying pan, ensuring it covers about 2 inches of the pan. Heat the oil over medium-high heat.
  • While the oil is heating, combine two Johnsonville breakfast sausage patties to create four larger patties.
  • Crack the eggs into a shallow dish and scramble them thoroughly.
  • Pour the panko breadcrumbs into a separate shallow bowl.
  • In a separate bowl, combine the all-purpose flour, black pepper, and garlic salt.

Breading the Sausage:

  • Take a sausage patty and coat it generously with the seasoned flour mixture, ensuring the patty is fully coated.
  • Next, dip the floured patty into the scrambled eggs, allowing any excess egg to drip off.
  • Roll the patty in the panko breadcrumbs, pressing gently to ensure they adhere to the surface of the patty. Repeat this process with the remaining sausage patties.

Fry to Perfection:

  • Once the oil is hot and ready, carefully place two schnitzel patties into the frying pan at a time, depending on the pan's size. Fry each side for 4-5 minutes until they turn a beautiful golden brown. Ensure the internal temperature reaches 160°F for perfectly cooked schnitzel.
  • Serve on a freshly toasted Sourdough bun to make into a sandwich or serve on its own topped with a rich Country Gravy!

Notes

Enjoy the ultimate satisfaction of biting into a perfectly crispy and flavorful pork sausage schnitzel. With this recipe, you can easily recreate this classic dish with a unique twist in the comfort of your own kitchen.
Keyword German, Pork, Schnitzel

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