SAUSAGE HASH WITH APPLES & SAGE RECIPE | ALLRECIPES
One of my favorite things to order when I go out to breakfast is hash - corned beef, roast beef or any other variation - which got me to thinking about trying to make it at home. After all, the ingredients are simple: As long as you've got some kind of protein, potatoes and onions, you're in business. And it makes a fast brunch or even light supper dish, with or without poached eggs.
Provided by Ben S.
Categories Breakfast and Brunch Potatoes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 2 Tbs. oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, prepare onion and Italian sausage as directed above. A few minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke, add onion and sausage; cook, stirring often, until golden brown. Meanwhile, dice potatoes and apples and toss with remaining oil. Transfer sausage mixture to a bowl and reserve.
- Add potato mixture to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, dried sage and fresh parsley and 2 Tbs. of water. (Recipe can be prepared to this point up to 2 hours ahead. Spread hot potatoes on a large lipped cookie sheet; cover when cool. Return skillet to medium-high; add potatoes and re-crisp.)
- Return reserved sausage mixture to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.
Nutrition Facts : Calories 652.7 calories, CarbohydrateContent 34 g, CholesterolContent 86.3 mg, FatContent 49.4 g, FiberContent 4.3 g, ProteinContent 19.2 g, SaturatedFatContent 15 g, SodiumContent 1598.3 mg, SugarContent 10 g
HOMEMADE PORK AND APPLE SAUSAGES RECIPE - FOOD.COM
Make and share this Homemade Pork and Apple Sausages recipe from Food.com.
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 12 large sausages, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- First make the breadcrumbs in a food processor, so they are fine.
- Mince (or grind) the pork, then add the onion to the grinder, and finally the apple (peeled and cored). Add all the herbs and nutmeg and salt and pepper to taste.
- Fill your sausage filler (either machine or hand operated one) and put the skins over the end of the nozzle.
- Fill slowly so that the skins do not burst, and twist the finished sausages into the required size.
- Since nothing has been pre-frozen, these will freeze well.
- Various adaptations can be made, by adding either sun-dried tomato puree, or garlic puree for instance.
- Prior to cooking, pierce the skins to prevent bursting.
Nutrition Facts : Calories 1406.7, FatContent 133.5, SaturatedFatContent 48.6, CholesterolContent 180, SodiumContent 252.2, CarbohydrateContent 24.2, FiberContent 2.7, SugarContent 8.2, ProteinContent 25.8
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