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HOMEMADE COUNTRY SAUSAGE
I have no idea where I got this recipe from, but the first time I tried it, I nailed it! The seasonings the proportions will remind you of the best farm country sausage you ever ate and put Jimmy Dean to shame. Don't worry about the amount of cayenne---it adds just the right amount of "zing" without overpowering everythikng else. I make mine using the dried sage leaves; however, the ground sage will be fine. This one is easy to double or even triple if you wish to stash some in your freezer. (updated 4/13/09)
Yields 4 patties

1 pound ground pork (80 lean/20 fat)
1 teaspoon kosher salt
1 tablespoon dried sage leaves or 1 tsp ground sage
1/2 teaspoon nutmeg
1/2 teaspoon coarse ground black pepper
1/4 teaspoon cayenne

FOR STUFFED SAUSAGE PATTIES:
(This yields about 6 patties_
1 Egg -- slightly beaten
1/2 cup chopped Onion
1/4 cup finely chopped peeled Apple
1/4 cup Quick-cooking Oats
2 teaspoons Dried Parsley

FOR SAUSAGE: Combine ingredients in a mixing bowl; mix well using fingers. Form mixture into 4-6 thin patties. Seal in plastic bags and refrigerate at least 8 hours or up to 24 hours before using.

To cook, heat 1-2 teaspoons canola oil in a large skillet. Add patties to the skillet and cook about 6-7 minutes on each side. Serve immediately.

FOR STUFFED SAUSAGE PATTIES (variation): Combine homemade sausage with all ingredients; mix well. Shape mixture into 8 patties; place into cold large skillet. Cook over medium heat 12-15 minutes, turning frequently, until meat is no longer pink. Drain fat and serve immediately.

Serving 4 oz. = Sugar 0g; Carbs 0g; Fat 22g; Sodium 580 mg; Calories 290; Cholesterol 75mg; Protein 20g; Fiber 0g

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Copyright 2009 Carol Stevens, Shaboom's Kitchen, All Rights Reserved