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.
GARLICKY PORK SAUSAGE WITH RED WINE, PRUNES AND ROSEMARY
Provided by Melissa Clark
Categories dinner, main course
Time 5m
Yield About 1 pound of sausages
Number Of Ingredients 10
Steps:
- In a large bowl, mash together the prunes and red wine. Add remaining ingredients and mix until well combined. Form sausage mixture into desired shape; small patties are nice for these. Chill for up to 5 days, freeze for up to 3 months or use immediately.
- Brush sausages with oil and grill or broil them until browned and cooked through. Or fry them in a little oil until well browned all over.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 10 grams, Carbohydrate 7 grams, Fat 17 grams, Fiber 0 grams, Protein 13 grams, SaturatedFat 6 grams, Sodium 233 milligrams, Sugar 0 grams
ROSEMARY-GARLIC PORK TENDERLOIN WITH SWEET-AND-SOUR PRUNES
Categories Garlic Pork Roast High Fiber Vinegar Prune Rosemary Fall Escarole Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Bring pitted prunes, 1 1/3 cups water, Sherry wine vinegar and sugar to boil in heavy medium saucepan, stirring until sugar dissolves. Reduce heat to medium and cook until liquid is syrupy, about 20 minutes. Set prunes aside.
- Preheat oven to 400°F. Blend 1/4 cup olive oil, garlic cloves, chopped fresh rosemary and cracked black pepper in food processor to form paste. Place pork tenderloins in roasting pan; rub with 3 1/2 tablespoons garlic paste. Set remaining garlic paste aside. Roast pork tenderloins until thermometer inserted into thickest part registers 150°F, about 30 minutes.
- Meanwhile, heat remaining garlic paste and dried crushed red pepper in heavy large saucepan over medium-high heat. Add 12 cups sliced escarole; cover and cook until wilted, about 6 minutes. Mix in chicken stock.
- Transfer pork to work surface and slice. Mix any pan juices from pork into prunes and bring to simmer. Divide escarole among 6 plates. Top with pork slices, then prunes. Serve immediately.
ROSEMARY-SCENTED PORK LOIN STUFFED WITH ROASTED GARLIC, DRIED APRICOTS AND CRANBERRIES AND PORT WINE PAN SAUCE
Pork loin roast - good-looking, lean, and attractively priced (under $25) - makes a memorable, no-fuss meal for holiday entertaining.
Provided by Ben S.
Categories Meat and Poultry Recipes Pork
Yield 16
Number Of Ingredients 13
Steps:
- Adjust oven rack to upper-middle position and heat oven to 250 degrees. Heat oil in a small skillet over medium-low heat. Add whole garlic cloves and cook, stirring occasionally, until soft and golden, about 5 minutes. Remove with a slotted spoon; reserve oil.
- Turn pork loin fat-side down. Slit lengthwise, almost but not quite all the way through, to form a long pocket, leaving a 1/2-inch border of unslit meat at each end. Brush cavity with some of the reserved garlic cooking oil, and sprinkle generously with salt and pepper and 1 Tb. of the rosemary. Line cavity with sauteed garlic and apricots; sprinkle in cranberries. Tie loin together with kitchen twine or heavy-duty string at 1 1/2-inch intervals.
- Brush with remaining oil, and sprinkle generously with salt and pepper. Set roast, fat-side up, diagonally or curved (so it fits) on a large, lipped cookie sheet or jellyroll pan. Warm 1/4 cup apple jelly along with the minced garlic and remaining rosemary. Brush mixture onto meat.
- Roast until a meat thermometer stuck into the center registers 125 to 130 degrees. (Start checking at about 1 1/2 hours.) Remove from oven; raise oven temperature to 400 degrees. Brush loin with pan drippings, return to oven, and continue to roast until the loin is golden brown and a meat thermometer stuck into the center registers 145 degrees F (63 degrees C), about 20 minutes longer. For even more attractive coloring, broil until spotty brown, 3 to 5 minutes.
- Let roast rest 15 to 20 minutes; transfer to a carving board. Stir juices around pan to loosen brown bits. Pour through a strainer into a small pan, and stir in port, chicken broth and remaining 2 Tbs. of jelly; bring to a simmer. Mix cornstarch with a couple of tablespoons of cold water; whisk into sauce. Simmer until lightly thickened. Slice pork and serve with a little sauce.
Nutrition Facts : Calories 365.9 calories, Carbohydrate 15.3 g, Cholesterol 109 mg, Fat 15.6 g, Fiber 1 g, Protein 39.1 g, SaturatedFat 5.1 g, Sodium 225.4 mg, Sugar 11.8 g
GARLIC ROSEMARY PORK CHOPS UNDER 30 MINUTES
I found this in the Cooks Country magazine and fell in love with the recipes. This is a fantastic magazine for down home meals. Many are 30 minute meals and much of the ingredients are regulars in the pantry and freezer.
Provided by Chef1MOM-Connie
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pat pork chops dry and season with salt and pepper. Heat oil in large skillet over med-high heat until just smoking. Cook chops until well brwned and meat registers 145 degrees, (about 5 min per side).
- Transfer to platter and cover with foil.
- Add garlic to empty skillet and cook until fragrant, about 30 seconds. Add broth and rosemary sprig and simmer, scraping any browned bits up with wooden spon until reduced by 1/2. (5 min)
- Discard rosemary sprig, add any accumulated pork juices back to pan and whisk in minced rosemary, vinear, and butter. Por sauce over chops.
POT-ROASTED PORK WITH RED WINE, SAGE AND ROSEMARY
This recipe is from Australian Delicious and I had the pleasure of participating in a cooking a class in which this was part of a 4 course meal. We all participated in the class so times are estimated as there were 12 of us in the class. Served with polenta.
Provided by ImPat
Categories Pork
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Soak the dried porcini in 1 cup (250ml) boiling water for 10 minutes to soften (reserve liquid when draining).
- Meanwhile melt half the butter in a flameproof casserole over medium-low heat.
- Season pork well with salt and pepper; then place fat side down in the pan; gently sear for 6 to 8 minutes until well coloured and the fat has rendered.
- Turn and sear other side for 4 to 5 minutes. (Our pork loin which was close to 2 kilo took a total of about 20 minutes to get a nice golden colour.).
- Remove pork from the pan, drain off any excess fat, and melt the remaining butter (we added some more olive oil); add the garlic, sage and rosemary and cook, stirring, for 3 minutes or until golden.
- Squeeze porcini to remove excess liquid and set soaking liquid aside.
- Return pork to the pan (at this point we put into a large baking dish); add mushrooms, tomatoes and 1 cup (250ml) wine and season well with salt and pepper.
- Cover the surface with a baking paper, tucking in the edges as this ensures that the dish will not dry out.
- Reduce heat to low and simmer for 30 minutes (we put into the oven at about 160 degrees Celsius. Please note our pork was larger than called for in the recipe).
- Turn the pork, baste with the sauce, add the remaining wine and reserved mushroom stock.
- Recover with baking paper and cook for a further 40 to 50 minutes until the sauce is rich and the pork is tender (ours was in the oven longer).
- If the sauce starts to dry out, add splashes of water or wine to maintain the moisture level.
- The sauce will intensify in colour but shouldn't burn.
- POLENTA:.
- For the polenta, place 3 cups (750ml) water ina saucepan; bring to a boil; gradually add the polenta, whisking constantly; reduce the heat to low and cook, whisking for 8 to 10 minutes.
- Remove from the heat, fold in butter and Parmesan cheese, season and keep warm.
- Remove the pork from the sauce, thickly slice.
- Serve with the polenta, drizzle with sauce, and garnish with parsley.
SAUSAGE, GARLIC, AND ROSEMARY CREPE FILLING
A delicious and rich filling for crepes. Pair with sweet crepes. Best eaten with coffee, water, or orange juice (mimosas).
Provided by Brian Muir
Categories Crepes and Blintzes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat a large, deep skillet over medium-high heat. Cook and stir sausage in the hot skillet until slightly cooked, about 3 minutes. Add garlic and rosemary; continue to cook until sausage is browned and crumbly, 3 to 5 more minutes. Remove to a mixing bowl with a slotted spoon, leaving drippings in the pan and the heat set at medium-high.
- Stir butter into the pan until melted. Gradually whisk in flour until smooth. Reduce heat to medium and cook until flour is light brown, 3 to 5 minutes. Gradually whisk in water, cream, and maple syrup and cook until gravy has thickened, 3 to 5 more minutes.
- Meanwhile, crumble sausage into smaller bits.
- Once gravy has fully thickened, stir in cooked sausage and ricotta cheese. Reduce heat and simmer for 12 to 15 more minutes until the consistency is like sour cream. If gravy is too thin, whisk in more flour, 1 tablespoon at a time.
Nutrition Facts : Calories 497.9 calories, Carbohydrate 12.8 g, Cholesterol 118.6 mg, Fat 41.4 g, Fiber 0.5 g, Protein 18.3 g, SaturatedFat 19.1 g, Sodium 1102 mg, Sugar 3.1 g
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