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
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.
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.
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 SAUSAGE SOUP
Savory pork sausage, two kinds of beans and diced tomatoes make this soup one I prepare time and again. It's a hearty fix for when I don't know what to prepare for supper.-Grace Meyer, Galva, Kansas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings (1-1/2 quarts).
Number Of Ingredients 8
Steps:
- In a large saucepan, cook sausage over medium heat until no longer pink, breaking into crumbles; drain. Stir in the tomatoes, broth, thyme, rosemary and pepper. Bring to a boil. Stir in the beans; heat through.
Nutrition Facts : Calories 387 calories, Fat 18g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 1279mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 11g fiber), Protein 17g protein.
COUNTRY SAUSAGE CORNBREAD
Here's a tasty country-style corn bread for those of you who like your baked goods on the hearty and savory side.
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 425°F.
- Mix first 3 ingredients in medium bowl just until muffin mix is moistened. Stir in remaining ingredients.
- Pour into 9-inch pie plate sprayed with cooking spray.
- Bake 25 min. or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 210, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 9 g
COUNTRY SAUSAGE, PEPPERS AND POTATOES
This is a really easy and tasty recipe for people who just like the taste of "down-home" cooking. Nothing fancy, but absolutely delicious!
Provided by Stacky5
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a 12 inch skillet, heat oil over medium-high heat. Brown sausage on all sides and remove.
- Cut sausage into 1-inch slices (when slightly cooled) and set aside.
- Add peppers and onion to sausage drippings and saute, stirring frequently, approximately 2 minutes until tender.
- Blend onion soup mix with water, add to pan and add diced potatoes. Bring to a boil over high heat.
- Reduce heat to low and simmer, covered, 10 minutes.
- Return sausage to skillet and simmer, covered, an additional 10 minutes or until sausage is done and potatoes are fork tender.
Nutrition Facts : Calories 637.6, Fat 40, SaturatedFat 13.5, Cholesterol 77.4, Sodium 2950.4, Carbohydrate 40.8, Fiber 4.7, Sugar 5.1, Protein 29.3
FRESH COUNTRY PORK SAUSAGE WITH PEPPER AND SAGE
Pork Sausage that is great for breakfast with eggs and grits.
Provided by James Villas
Categories Pork Breakfast Brunch Fry Summer Bon Appétit Sugar Conscious Kidney Friendly Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 28 three-inch patties
Number Of Ingredients 7
Steps:
- Combine 1/3 pork and 1/3 pork fat in processor. Using on/off turns, process mixture until finely ground. Transfer to large bowl. Repeat with remaining pork and pork fat in 2 more batches. Sprinkle water, sage, salt, and red and black pepper over pork. Using moistened hands, mix sausage just until blended. Wrap sausage in plastic and chill. (Sausage can be prepared up to 3 days ahead. Keep refrigerated.)
- Form sausage into 3-inch-diameter patties. Heat heavy large skillet over medium heat. Fry patties in batches until browned and cooked through, about 5 minutes per side. Drain on paper towels; keep warm. Transfer to platter and serve.
COUNTRY SAUSAGE CASSEROLE
Prepare this pork sausage casserole in 20 minutes! This Country Pork Sausage Casserole is made with stuffing, stir-fry veggies and shredded cheddar.
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425ºF.
- Cook and stir sausage and onions in large skillet on medium-high heat until sausage is evenly browned. Meanwhile, combine next 5 ingredients in large bowl.
- Drain sausage mixture. Add to stuffing mixture along with 1/2 cup cheese; mix lightly. Spoon into 8-inch square baking dish sprayed with cooking spray; top with remaining cheese.
- Bake 30 min. or until heated through.
Nutrition Facts : Calories 370, Fat 23 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 80 mg, Sodium 880 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 4 g, Protein 14 g
COUNTRY SAUSAGE GRAVY
This is a family favorite that my dad taught me long ago. It's very filling and if company arrives unexpectedly for breakfast, just add more flour and milk. This recipe works best with a cast iron skillet as it holds heat so well. And besides, it makes the meal more authentic! Serve over buttermilk biscuits.
Provided by MALTBUSTER75
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Pork Gravy
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- In a skillet on medium heat cook pork, onion, green pepper, red pepper flakes, and garlic until pork is crumbly. Drain off excess fat, but leave a small amount.
- Combine butter, salt, and pepper with the meat mixture and stir until butter melts. Slowly sift flour over the top. Mix gently and allow mixture to cook for 5 minutes. It will burn, so do not let it sit unguarded. Don't forget to scrape the bottom of the pan. Add the sage and thyme.
- Slowly stir in milk, about a half a cup at a time, and incorporate it well. When the mixture thickens, add more milk. Do not let it boil vigorously, or it will burn. Add chicken bullion and let cook for five minutes. Again, if it thickens too much, add more milk. Adjust taste with more salt and pepper if needed.
- Just before serving, add the parsley, and about a 1/4 cup more milk; the gravy will thicken quickly as it cools.
Nutrition Facts : Calories 700.1 calories, Carbohydrate 20.3 g, Cholesterol 117.8 mg, Fat 60.1 g, Fiber 1.4 g, Protein 19.7 g, SaturatedFat 25.3 g, Sodium 1389.3 mg, Sugar 8.1 g
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- Grind together pork, veal, and fat into a mixing bowl using fine blade of meat grinder. Repeat procedure. Add remaining ingredients, mixing well.
- Shape sausage mixture into a roll, 1 1/2 inches in diameter. Wrap roll in waxed paper, and refrigerate overnight to blend seasonings.
- Slice sausage roll into 1/2-inch thick patties. Cook patties in skillet over medium heat until browned on both sides, turning once. Drain; serve immediately.
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