COUNTRY-STYLE SAUSAGE HASH
This will become a family favorite for breakfast or, really, any time of the day. Using frozen potatoes cuts down on prep time, while Jimmy Dean Premium Pork Sausage adds a rich layer of flavor.
Provided by JimmyDean
Categories Breakfast Sausage
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- In a large skillet, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain. Remove the sausage and set aside.
- In the same skillet, heat the remaining oil for 30 seconds. Carefully add the potatoes and fry until they begin to turn golden brown, 10 to 15 minutes. Stir occasionally so that the potatoes do not stick or burn.
- Add onions, peppers, salt, and pepper, and cook for an additional 5 minutes. Add the sausage and stir well.
- Serve with the fried eggs and avocado slices on top to get more nutrition from the meal.
CECIL DEAN'S PURE PORK SAUSAGES
No relation to Jimmy Dean. Chef's Incredible Tip: After you thoroughly wash and rinse the sausage casings, soak them in pineapple juice for 24-36 hours (in the fridge) and then rinse them again prior to stuffing them. This process softens the casings and makes them much more tender and palatable!
Provided by Millereg
Categories Breakfast
Time 29m
Yield 6-10 serving(s)
Number Of Ingredients 10
Steps:
- Mince the pork and pork fat twice, and then mix very well and season.
- (Fry a teaspoon or so each time to check the flavour until you get it the way you like it.) Add the herbs and breadcrumbs and any spices used.
- Fill sausage casings with the mixture or shape into patties.
- I often make bigger batches and freeze them.
Nutrition Facts : Calories 548.7, Fat 47.6, SaturatedFat 22.7, Cholesterol 111.6, Sodium 93.4, Carbohydrate 3.4, Fiber 0.2, Sugar 0.5, Protein 24.8
SAUSAGE DECONSTRUCTED: PORK AND FENNEL ONE-POT
Provided by Rachael Ray : Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Season the pork with salt and pepper, to taste, the fennel seed, and the red pepper flakes. Dredge the pork in the flour.
- Heat a large skillet with 3 tablespoons of the extra-virgin olive oil, over medium-low heat. When the oil ripples, add the pork and brown it for 5 to 6 minutes, turning once. Remove the pork to a plate. Add the remaining tablespoon of extra-virgin olive oil, then add the sliced fennel, onions, garlic, and thyme. Season with salt and pepper, to taste, and cook until softened, 8 to 10 minutes. Add the tomato paste and cook for 1 to 2 minutes more, then stir in the wine and scrape up the drippings. Stir in the citrus zest, juice, stock, and parsley. Reduce the heat, and simmer for 5 minutes, then add the pork and simmer for 3 to 4 minutes more. Turn off the heat and sprinkle with the chopped fennel fronds. Serve the pork and sauce in shallow bowls with crusty ciabatta for mopping.
PORK SAUSAGE PATTIES
Steps:
- In a large bowl, combine the first six ingredients. Crumble sausage over mixture and mix well. Shape into six patties. , In a large skillet, cook patties over medium heat for 6 minutes on each side or until meat is no longer pink, turning occasionally. Freeze option: Prepare uncooked patties and freeze, covered, on a plastic wrap-lined baking sheet until firm. Transfer patties to a resealable plastic bag; return to freezer. To use, cook frozen patties as directed, increasing time as necessary for a thermometer to read 160°.
Nutrition Facts : Calories 219 calories, Fat 18g fat (6g saturated fat), Cholesterol 73mg cholesterol, Sodium 527mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein.
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