APPLE-SAGE SAUSAGE PATTIES
Steps:
- Peel and coarsely shred apple; place apple in a colander over a plate. Let stand 15 minutes. Squeeze and blot dry with paper towels., In a large bowl, combine egg, parsley, sage, garlic, seasonings and apple. Add turkey; mix lightly but thoroughly. Shape into sixteen 2-in. patties. Place patties on waxed-paper-lined baking sheets. Refrigerate, covered, 8 hours or overnight., In a large nonstick skillet, heat 2 teaspoons oil over medium heat. In batches, cook patties 3-4 minutes on each side or until golden brown and a thermometer reads 165°, adding more oil as needed. Freeze option: Place uncooked patties on waxed-paper-lined baking sheets; wrap and freeze until firm. Remove from pans and transfer to a freezer container; return to freezer. To use, cook frozen patties as directed, increasing time to 4-5 minutes on each side.
Nutrition Facts : Calories 79 calories, Fat 5g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 211mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein. Diabetic exchanges
PORK SAUSAGE AND APPLE PATTIES
Something different to do with sausage. Makes a very tasty sausage patty with very little effort and simple ingredients. This recipe is from my mother. She made them when I was growing up and I have no idea where the recipe came from.
Provided by Donna M.
Categories Pork
Time 55m
Yield 8 patties
Number Of Ingredients 5
Steps:
- Mix all ingredients and form into patties.
- Bake, covered, for 30 minutes at 350° F.
- Uncover and bake for 10 minutes longer.
- Note: If desired, you can slice some additional apples into 1/4 inch thick rings, sprinkle them with a little sugar and bake them at the same time as the patties, covered.
- Serve each patty on an apple ring.
Nutrition Facts : Calories 239.6, Fat 12.5, SaturatedFat 4.5, Cholesterol 53.3, Sodium 146.7, Carbohydrate 14.3, Fiber 0.9, Sugar 5.1, Protein 16.4
FOODCHANNEL EDITOR
Adding grated apple to bulk pork sausage yields tangy, flavorful breakfast patties. Easy to make, they are a nice alternative to ready-made sausages and are a delicious addition to a breakfast buffet. Apple and Sausage Patties Recipe Courtesy of Williams-Sonoma. Adapted from Williams-Sonoma, "Entertaining", by George Dolese (Oxmoor House, 2004).
Provided by By FoodChannel Editor | October 8, 2008 1:11 pm
Time 22m
Yield -
Number Of Ingredients 8
Steps:
- 1 In a bowl, combine the sausage, apple, bread crumbs, cream and egg yolk and stir until well blended. Stir in the salt and pepper. Divide the mixture into 12 equal portions and shape each portion into a patty 2 inches in diameter and 1/4 inch thick. Arrange the patties on a rimmed baking sheet or tray and refrigerate for 15 minutes, or cover tightly with plastic wrap and refrigerate overnight. Bring to room temperature before cooking. 2 Preheat an oven to 200 degrees F. 3 Place a large fry pan over medium-low heat and lightly brush it with canola oil. Place 4 of the patties in the pan and fry until browned on one side, about 3 minutes. Carefully flip the patties and fry until browned on the other side and cooked through, about 4 minutes more. Transfer the patties to an ovenproof dish and keep warm in the oven. 4 Cook the remaining patties in the same way, oiling the pan between batches. Keep warm until ready to serve. Arrange the patties on a serving platter and serve immediately. 5 Serves 6.
HOMEMADE PORK AND APPLE SAUSAGES
Make and share this Homemade Pork and Apple Sausages recipe from Food.com.
Provided by Phyllis Elias
Categories Pork
Time 50m
Yield 12 large sausages, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- First make the breadcrumbs in a food processor, so they are fine.
- Mince (or grind) the pork, then add the onion to the grinder, and finally the apple (peeled and cored). Add all the herbs and nutmeg and salt and pepper to taste.
- Fill your sausage filler (either machine or hand operated one) and put the skins over the end of the nozzle.
- Fill slowly so that the skins do not burst, and twist the finished sausages into the required size.
- Since nothing has been pre-frozen, these will freeze well.
- Various adaptations can be made, by adding either sun-dried tomato puree, or garlic puree for instance.
- Prior to cooking, pierce the skins to prevent bursting.
HOMEMADE SAGE SAUSAGE PATTIES (EASY)
A Taste of Home Recipe. States it is of Pennsylvania Dutch origin. Very simple to put together. Meat can be mixed up the night before, then cooked the following morning if you like.
Provided by januarybride
Categories < 30 Mins
Time 20m
Yield 8 patties, 8 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, mix first 8 ingredients.
- Crumble pork over the mixture and combine (may need to use your hands).
- Shape into 8 patties and refrigerate for 1 hour.
- In a greased skillet over medium heat, fry patties for 5-6 minutes on each side or until meat is no longer pink. They may stick a little to the pan due to the cheese.
Nutrition Facts : Calories 196.1, Fat 15.6, SaturatedFat 6.8, Cholesterol 52.2, Sodium 323.7, Carbohydrate 0.8, Fiber 0.1, Sugar 0.5, Protein 12.5
SAUSAGE AND APPLE CASSEROLE
Sweet and warming casserole
Provided by vikkiekaye
Time 40m
Yield Serves 2
Number Of Ingredients 0
Steps:
- 1. Heat oil in a large pan on a medium heat, fry the sausages 5 mins turning frequently.
- 2. Scatter over the onion, and cook for another 5 mins until softened.
- 3. Increase the heat and add the rosemary and apples, and cook for 3-4 minutes till the apple changes colour.
- 4. Add the cranberry sauce and mustard to the stock and stir, then add the stock to the pan too.
- 5. Bring to the boil and simmer uncovered for 10 mins.
- 6. Season to taste and serve with mashed potatoes (sweet potatoes work well with this dish)
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