HOME-STYLE COUNTRY SAUSAGE
"My family loves sausage, but I wanted to reduce the fat and calories," confides Linda Murray of Allenstown, New Hampshire. "This version, which uses ground turkey, is nicely spiced with garlic, sage, allspice, thyme and cayenne pepper."
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 20m
Yield 8 patties.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first 10 ingredients. Crumble turkey over mixture and mix well. Shape into eight 1/2-in. thick patties., In a large nonstick skillet coated with cooking spray, cook patties for 4-6 minutes on each side or until juices run clear.
Nutrition Facts : Calories 111 calories, Fat 5g fat (1g saturated fat), Cholesterol 45mg cholesterol, Sodium 348mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 10g protein. Diabetic Exchanges
COUNTRY SAUSAGE
My grandfather was known for making sausage very similar to this recipe. It is much better than what you buy in the stores. The cook time is really the grinding time.
Provided by Elizabeth Fullerton
Categories Breakfast
Time 35m
Yield 15 pounds
Number Of Ingredients 6
Steps:
- Mix all ingredients really well and then grind in a sausage grinder.
Nutrition Facts : Calories 964.4, Fat 43.9, SaturatedFat 15.5, Cholesterol 389.9, Sodium 2202.7, Carbohydrate 0.7, Fiber 0.3, Sugar 0.2, Protein 132.8
COUNTRY BRATS
Brats aren't just for warm-weather grilling. This stovetop version lets you enjoy bratwursts any time of year.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Pierce each bratwurst with fork 3 or 4 times. In 2-quart saucepan, heat beer and bratwurst to boiling; reduce heat. Cover; simmer about 10 minutes or until bratwurst are thoroughly heated; drain.
- Mix relish and bell pepper. Spread mustard on buns. Place bratwursts in buns. Spoon 2 tablespoons relish over top of each bratwurst.
Nutrition Facts : Calories 440, Carbohydrate 36 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 1 g, Protein 14 g, SaturatedFat 9 g, ServingSize 1 Sandwich, Sodium 1330 mg, Sugar 15 g, TransFat 1 g
BEER BRATS
These awesome beer brats are boiled and then put on the grill!
Provided by Zach
Categories Meat and Poultry Recipes Pork Sausage
Time 25m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium-high heat. When hot, lightly oil grate.
- Combine the beer and onions in a large pot; bring to a boil. Submerge the bratwurst in the beer; add the red pepper flakes, garlic powder, salt, and pepper. Reduce heat to medium and cook another 10 to 12 minutes. Remove the bratwurst from the beer mixture; reduce heat to low, and continue cooking the onions.
- Cook the bratwurst on the preheated grill, turning once, 5 to 10 minutes. Serve with the beer mixture as a topping or side.
Nutrition Facts : Calories 381.9 calories, Carbohydrate 9.7 g, Cholesterol 69.2 mg, Fat 27.4 g, Fiber 0.5 g, Protein 13.8 g, SaturatedFat 9.4 g, Sodium 1030.6 mg, Sugar 0.8 g
COUNTRY SAUSAGE
Steps:
- If your meat grinder comes with a coarse and a fine grind attachment, grind the meat first through the coarser disk. Put all the remaining ingredients in a spice mill or blender and process until ground evenly. Add the ground seasonings to the meat and mix in well. In a frying pan on top of the stove, fry a little piece of the sausage and taste for seasoning. Correct the seasoning to your own taste. If you think the sausage is too fatty, you may add some more lean meat (and it needn't be pork: veal is fine, and oysters are delicious); you may want more hot peppers.
- Put the properly seasoned forcemeat through the fine grinder.
- If you are stuffing the sausage into casings: Run the mixture through the meat grinder set on the fine setting (and with the sausage stuffer attached and the casings tied at one end and placed over the end of the funnel, ready to be filled). Tie off stuffed sausages into 4-inch links. Cover the sausages and place immediately in the refrigerator.
- You can smoke some or all of the sausage - or partially smoke it. And you can freeze the sausage as well.
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