Homemade Pork Sausage Food

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SIMPLE HOMEMADE SAUSAGE PATTIES

2013-03-02



Simple Homemade Sausage Patties image

Assembling pork sausages is a snap and, as always, if you use best-quality ingredients, it's hard to beat homemade.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 8 small patties

Number Of Ingredients 10

Ingredients:

  • 1 pound ground pork
  • 1 garlic clove, minced
  • 1 tablespoon dried sage, crumbled
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon dried fennel, crushed
  • Pinch of ground nutmeg
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 large egg white
  • 2 teaspoons vegetable oil

Steps:

  • Mix together the pork, garlic, sage, thyme, fennel, nutmeg, salt, and pepper in a medium bowl. Add the egg white and combine thoroughly. Cover and chill for at least 15 minutes.
  • To easily form the sausage patties, rinse your hands in cold water. Divide the mixture into eighths and shape each portion into a 2 1/2-inch disk. Patties can be made to this point and refrigerated or frozen until ready to use.
  • Heat a skillet over high heat, and then swirl in the oil. Fry the sausages on both sides until completely cooked through and golden brown, about 4 minutes per side. Drain and serve immediately with pancakes, waffles or eggs. Sausage patties can be fully cooled, wrapped, and frozen for microwave reheating.

HOMEMADE PORK SAUSAGE

2022-02-28



Homemade Pork Sausage image

These county-style patties are so simple to prepare. You'll never again settle for store-bought versions that are loaded with preservatives and not nearly as good.

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 6

Ingredients:

  • 2 pounds ground pork
  • 2 teaspoons ground sage
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon brown sugar

Steps:

  • In a bowl, combine all ingredients; mix well. Shape into eight 4-in. patties. In a skillet over medium heat, fry patties for 3-4 minutes per side until browned or until no longer pink in the center.

Nutrition Facts :

HOMEMADE PORK SAUSAGE

2011-01-05



Homemade Pork Sausage image

These county-style patties are so simple to prepare. You'll never again settle for store-bought versions that are loaded with preservatives and not nearly as good. From Country Pork

Provided by The Daycare Lady

Categories     Breakfast

Time 20m

Yield 8 , 8 serving(s)

Number Of Ingredients 6

Ingredients:

  • 2 lbs ground pork
  • 2 teaspoons ground sage
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon brown sugar

Steps:

  • In a bowl, combine all ingredients; mix well. Shape into eight 4-in. patties. In a skillet over medium heat, fry patties for 3-4 minutes per side until browned or until no longer pink in the center. Yield: 8 servings.

Top Asked Questions

  1. How to make basic pork sausage?
    PER SERVING % DAILY VALUE TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
  2. What is pork sausage meat spice mix?
    This homemade Pork Sausage Meat Spice Mix is a versatile mix that can be used in all sorts of recipes… even with other ground meats besides pork.
  3. What kind of meat do you use to make breakfast sausage?
    A lot of homemade breakfast sausage recipes are pork-only, or even a mixture of ground pork and beef. However, when I make breakfast sausage, I prefer using a mixture of ground pork and ground turkey. Why?
  4. What is the best way to use sausage?
    Sausage meat is amazing and versatile. You can use it for breakfast or dinner. And you can flavor it in a variety of ways. There are several different flavors of pork sausage. Most of the recipes below call for regular, or mild, flavor.

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