Fresh Country Pork Sausage With Pepper And Sage Food

FRESH COUNTRY PORK SAUSAGE WITH PEPPER AND SAGE

Fresh Country Pork Sausage with Pepper and Sage image

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

Ingredients

2 pounds boneless pork shoulder, cut into 1-inch cubes, chilled
1 pound fresh pork fat, cut into 1-inch pieces, chilled
3 tablespoons cold water
1 tablespoon dried rubbed sage
1 tablespoon salt
1 1/2 teaspoons dried crushed red pepper
1 teaspoon ground black pepper

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 STYLE SAUSAGE PATTIES

Country Style Sausage Patties image

Tasty sausage patty recipe, from a recipe card in my files, with ingredients readily available. Substitute ground chicken or turkey for the pork if you like, and adjust the seasonings to taste. The patties are good served on toasted English muffins with a slice of cheese and a fried egg for a 'McMuffin'. Add home fries and sliced fresh tomatoes for a 'big breakfast'. Times given are estimates and do not include the one hour chilling time.

Provided by foodtvfan

Categories Breakfast

Time 30m

Yield 12 patties, 12 serving(s)

Number Of Ingredients 10

Ingredients

1 lb ground pork
1/2 small onion, finely chopped
1 garlic clove, finely chopped (optional)
1 1/2 teaspoons salt
1 teaspoon fresh parsley, chopped
1 teaspoon dried thyme, crumbled
1/2 teaspoon fresh ground black pepper
1 fresh sage leaves, finely chopped or 1 pinch dried sage
1/4 teaspoon red pepper flakes (optional)
vegetable oil (for frying)

Steps:

In a mixing bowl, stir together all the ingredients, except the vegetable oil for frying, until thoroughly combined.
Moistening hands with cold water; shape the mixture into 12 patties about 1/2 inch thick.
Chill in one layer for one hour, if time permits, to firm the patties.
In a skillet, heat a little vegetable oil over moderate heat.
Fry patties until cooked through and golden brown, about 4 to 5 minutes per side.
Drain on paper towels.

Nutrition Facts : Calories 101.3, Fat 8, SaturatedFat 3, Cholesterol 27.3, Sodium 312.1, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 6.5

SAGE BREAKFAST SAUSAGE

Sage Breakfast Sausage image

I added some more seasonings to a recipe my mother-in-law gave me, and now my family prefers these patties to any frozen variety.-Karla Krenik Mayer, Le Sueur, Minnesota

Provided by Taste of Home

Categories Breakfast Brunch

Time 15m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1-1/2 teaspoons rubbed sage
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon pepper
Pinch ground allspice
1 pound ground pork

Steps:

In a large bowl, combine the first five ingredients. Crumble pork over mixture and mix well. Shape into six patties. Chill at least 1 hour. , Fry in a skillet for 3-4 minutes on each side or until a thermometer reads 160°.

Nutrition Facts :

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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. DO AHEAD Sausage can be prepared up to 3 days ahead. Keep refrigerated.
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