GARLIC SAUSAGE RECIPE RECIPES

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GARLIC PORK SAUSAGE RECIPE | ANNE BURRELL | FOOD NETWORK



Garlic Pork Sausage Recipe | Anne Burrell | Food Network image

Provided by Anne Burrell

Categories     main-dish

Total Time 1 hours 15 minutes

Prep Time 55 minutes

Cook Time 20 minutes

Yield 18 to 20 sausages

Number Of Ingredients 8

5 pounds pork shoulder, a good mix of lean and fat, cut into 1-inch chunks
12 cloves garlic, smashed
1 large bunch fresh sage or 2 small ones, finely chopped
1/4 cup salt
2 tablespoons crushed red pepper
3/4 cup cold water
1 cup grated Parmesan
Hog casings, rinsed with water run through them and stored in fresh water

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.

ONE-POT SAUSAGE CASSEROLE WITH GARLIC BREADCRUMBS RECIPE ...



One-pot sausage casserole with garlic breadcrumbs recipe ... image

Take ‘sausages and beans’ from its modest midweek meal status and elevate it to an elegant one-pot casserole that’s special enough for entertaining

Provided by Barney Desmazery

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 4

Number Of Ingredients 14

3 tbsp olive oil, plus an extra drizzle (optional)
8 large pork sausages
1 onion, finely sliced
sprinkle of golden caster sugar
1 tbsp red wine vinegar
1 tbsp tomato purée
½ tsp smoked paprika
400g can chopped tomatoes
100ml red wine
2 bay leaves
400g can butter beans, drained but not rinsed
50g fresh breadcrumbs
2 garlic cloves, finely grated
handful of parsley leaves, roughly chopped

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Heat 1 tbsp of the oil in a shallow ovenproof casserole over a medium heat and gently fry the sausages for 5-8 mins, or until brown on all sides. Transfer to a plate using tongs. Tip the onions into the pan and fry for 5-8 mins until beginning to turn golden. Drizzle in a little more oil if the onions start to stick. Sprinkle in the sugar and cook for a minute before stirring in the vinegar, tomato purée and paprika to form a paste. Tip in the tomatoes, then pour the wine into the tomato can, swish it round, and add to the pan. Stir in the bay leaves and beans, then arrange the sausages on top so they’re half-submerged in the sauce but still a little exposed.
  • Bring the mixture to a simmer, then bake in the oven for 20 mins. Meanwhile, make the topping. Mix the breadcrumbs with the garlic and parsley, then season and stir in 1 tbsp oil. Scatter the topping over the casserole, then drizzle with the remaining 1 tbsp oil and bake for 10 mins more until the breadcrumbs are golden and crisp. Leave to stand for a few minutes, then take to the table and serve from the dish.

Nutrition Facts : Calories 563 calories, FatContent 35 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 32 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 8 grams fiber, ProteinContent 22 grams protein, SodiumContent 1.9 milligram of sodium

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