HOMEMADE PORK SAUSAGE
Steps:
- In a bowl, combine all ingredients; mix well. Shape into eight 4-in. patties. In a skillet over medium heat, fry patties for 3-4 minutes per side until browned or until no longer pink in the center.
Nutrition Facts :
GARLIC PORK SAUSAGE
Provided by Anne Burrell
Categories main-dish
Time 1h15m
Yield 18 to 20 sausages
Number Of Ingredients 8
Steps:
- In a large bowl, combine the pork, garlic, sage, salt and crushed red pepper. Run the meat mixture through the meat grinder outfitted with the die with the largest holes. Repeat so that all of the meat goes through the grinder twice.
- Place half of the meat mixture in the bowl of a standing mixer equipped with the paddle attachment. Add half of the water and half of the Parmesan and beat on medium-high for 3 to 4 minutes. Repeat this process with the remaining meat, water and cheese.
- Make, cook and eat a test patty to make sure the sausage is delicious.
- Attach the sausage-stuffing attachment to the meat grinder, keeping the grinder blade and die in place also.
- Keeping the sausage casing very wet, slide a manageable length onto the sausage stuffer. Place a generous amount of the prepared sausage mixture into the grinder pan. Give the casings a slight bit of resistance by holding onto the sausage stuffer with your three last fingers and letting the casing slip through your thumb and forefinger. Turn the machine on a medium-low speed and fill the casings, being careful to avoid any air bubbles. To get the feel for stuffing the sausages, you might have to do a couple tries. The first couple might be too loose or too tight; that's ok--think of them as the first pancake (the one that never comes out right that you have to throw away).
- Twist the casings to create sausages that are even in size. Tie each with butcher's twine to keep them nicely sealed. Prick the sausages with a pin or skewer all over to allow steam to escape while cooking (you don't want to have a blowout).
- Preheat a grill or saute pan. Cook the sausages until cooked through, 7 to 8 minutes on each side. Serve immediately or at room temperature.
BREAKFAST SAUSAGE
Make a batch of Alton Brown's homemade Breakfast Sausage for Food Network.
Provided by Alton Brown
Categories main-dish
Time 1h45m
Yield 2 pounds or 16 (2-inch) patties
Number Of Ingredients 11
Steps:
- Combine diced pork with all other ingredients and chill for 1 hour. Using the fine blade of a grinder, grind the pork. Form into 1-inch rounds. Refrigerate and use within 1 week or freeze for up to 3 months. For immediate use, saute patties over medium-low heat in a non-stick pan. Saute until brown and cooked through, approximately 10 to 15 minutes.
QUICK & EASY PORK SAUSAGE
Make and share this Quick & Easy Pork Sausage recipe from Food.com.
Provided by The Spice Guru
Categories Pork
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 41
Steps:
- TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
- TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
Nutrition Facts : Calories 499.6, Fat 36.2, SaturatedFat 12.3, Cholesterol 93.8, Sodium 175.1, Carbohydrate 18.7, Fiber 2, Sugar 5.3, Protein 23.8
HOMEMADE PORK SAUSAGE
These county-style patties are so simple to prepare. You'll never again settle for store-bought versions that are loaded with preservatives and not nearly as good. From Country Pork
Provided by The Daycare Lady
Categories Breakfast
Time 20m
Yield 8 , 8 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, combine all ingredients; mix well. Shape into eight 4-in. patties. In a skillet over medium heat, fry patties for 3-4 minutes per side until browned or until no longer pink in the center. Yield: 8 servings.
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