1 tbsp olive oil
1 medium onion, finely chopped
1 tsp fresh rosemary
1 14-oz. package breakfast sausages, casings removed
2 tsp whole grain mustard
fresh rosemary sprigs
Heat oil in a small skillet over medium-high heat. Add onion and chopped rosemary; sauté until golden, about 10 minutes. Transfer to a medium bowl. Add sausage, mustard, and generous amount of freshly ground black pepper. Mix gently. Form into twelve 2-inch-diameter patties. Arrange sausages on a heavy baking sheet. (Can be made 1 day ahead; chill.)
Set rack at lowest position in oven and preheat to 500°. Bake sausages until just cooked through, about 6 minutes. (If sausages have not browned, broil 2 minutes.) Transfer sausages to paper towels to drain, then arrange on platter. Garnish with rosemary sprigs and serve.