HOMEMADE SAGE SAUSAGE PATTIES RECIPE: HOW TO MAKE IT
Oregano, garlic and sage add savory flavor to these ground pork patties. I've had this Pennsylvania Dutch recipe for years, and it always brings compliments.
Provided by Taste of Home
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine all ingredients, mixing lightly but thoroughly. Shape into eight 1/2-in.-thick patties. Refrigerate 1 hour., In a large cast-iron or other heavy skillet, cook patties over medium heat until a thermometer reads 160°, 6-8 minutes on each side.
Nutrition Facts : Calories 162 calories, FatContent 11g fat (5g saturated fat), CholesterolContent 49mg cholesterol, SodiumContent 323mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 13g protein.
ANDOUILLE SAUSAGE RECIPE | ALLRECIPES
Home made spicy Andouille sausages. Adjust the seasonings to suit your preferences. Pack any unused sausage casings in a jar with salt.
Provided by Edward
Categories Pork Recipes
Total Time 1 hours 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 3 sausages
Number Of Ingredients 12
Steps:
- Soak the casing in cold water for about an hour to soften it and loosen the salt in which it is packed. Place the wide end of the sausage stuffer up against the sink faucet and run cold water through the inside of the casing to remove excess salt.
- Cut the meat and fat into 1/2-inch wide chunks. Pass them once through the coarse blade of a meat grinder. In a large bowl, mix together the ground pork and fat with the garlic, salt, pepper, cayenne, thyme, paprika, bay leaf, sage, and hickory smoke. A wooden spoon works well.
- Cut the casing into 26 inch lengths and tie a small knot in one end of each. Fit the open end over the tip of the sausage stuffer and slide it on until the tip of the stuffer touches the knot. The casing will look like accordion folds. This keeps excess air from getting into the casings. Fit the stuffer onto the meat grinder or according the directions that come with the stuffer, or hold the wide end of the stuffer against or over the opening by hand.
- Fill the hopper with the sausage mixture. Turn the machine on if it is electric and feed the stuffing gradually into the hopper; for a manual machine, push the stuffing through with a wooden pestle. The sausage casing will fill and inflate gradually. Stop filling about 1 1/4 inches from the funnel end and slip the casing off the funnel, smoothing out any bumps carefully with your fingers and being careful not to push the stuffing out of the casing. Tie off the open end of the sausage tightly with a piece of string or make a knot in the casing itself.
- To cook, slice the sausage into half-inch rounds and grill in a hot skillet with no water for about 12 minutes on each side, or until brown and crisp at the edges.
Nutrition Facts : Calories 482.1 calories, CarbohydrateContent 0.7 g, CholesterolContent 72.2 mg, FatContent 45.8 g, FiberContent 0.2 g, ProteinContent 15.6 g, SaturatedFatContent 16.3 g, SodiumContent 627.5 mg, SugarContent 0.1 g
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