MILD PORK SAUSAGE RECIPE RECIPES
PORK SAUSAGE GRAVY RECIPE | ALLRECIPES
Hearty pork sausage and gravy to pour over homemade biscuits or toast. Water may be substituted for the milk.
Provided by CARRIE HANSON
Categories Pork Gravy
Total Time 30 minutes
Prep Time 25 minutes
Cook Time 5 minutes
Yield 8 servings
Number Of Ingredients 4
Steps:
- Break up sausage in a skillet and brown. Remove from skillet and set aside.
- With remaining drippings, add 1/2 to 1 cup of the flour and stir. Make sure that all of the drippings are absorbed.
- Stir in milk a little at a time until creamy. Top with the cooked sausage, salt and pepper to taste.
Nutrition Facts : Calories 546.5 calories, CarbohydrateContent 13 g, CholesterolContent 82.1 mg, FatContent 47 g, FiberContent 0.3 g, ProteinContent 16.5 g, SaturatedFatContent 17.2 g, SodiumContent 782.3 mg, SugarContent 2.9 g
HOMEMADE MILD ITALIAN SAUSAGE RECIPE - FOOD NETWORK
Provided by Food Network
Categories side-dish
Total Time 8 hours 45 minutes
Prep Time 45 minutes
Yield about 3 pounds of sausage
Number Of Ingredients 11
Steps:
- Combine the pork butt, garlic, paprika, fennel seeds, salt, pepper, cayenne, anise, parsley, and red wine in a large bowl and toss well to coat. Refrigerate covered overnight or up to 24 hours.
- Pass the mixture through a meat grinder fitted with a medium die. (Alternately, transfer to a food processor in 2 batches and process until finely ground.) To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasonings, to taste.
- Using the sausage attachment on a mixer, stuff the meat into the casings, if being used. Twist and tie off to make 4-inch sausages. Alternately, shape into patties. Cook sausage in usual manner, making sure the internal temperature of the sausage links reaches at least 150 degrees F. Uncooked sausage can be stored in the refrigerator up to 3 days or freeze and use within 3 months.
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- Preheat the oven to 180°C/350°F/gas 4.
- Pierce the chillies, then toast over a gas flame or under a hot grill until black and blistered. Place in a bowl, cover with clingfilm and leave to cool. When cool enough to handle, pull off and discard the skins, then scoop out the seeds – or leave in if you want fireworks!
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- Beat the egg yolks with a splash of milk, then coat the pastry either side of the sausage with the egg mixture. Fold the pastry over and press down to seal.
- Brush the tops of the sausage rolls with the egg wash, sprinkle with cumin seeds and sea salt. Cut into 5cm lengths and place on a non-stick baking sheet.
- Bake for 20 minutes, until risen, puffed and golden brown.
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- Let them cool in the freezer for 12 hours before taking them out.
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- Using the sausage attachment on a mixer, stuff the meat into the casings, if being used. Twist and tie off to make 4-inch sausages. Alternately, shape into patties. Cook sausage in usual manner, making sure the internal temperature of the sausage links reaches at least 150 degrees F. Uncooked sausage can be stored in the refrigerator up to 3 days or freeze and use within 3 months.
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- Preheat the oven to 180°C/350°F/gas 4.
- Pierce the chillies, then toast over a gas flame or under a hot grill until black and blistered. Place in a bowl, cover with clingfilm and leave to cool. When cool enough to handle, pull off and discard the skins, then scoop out the seeds – or leave in if you want fireworks!
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- Sprinkle a work surface with flour. Cut the block of pastry in half and roll out into 2 strips, 50cm x 15cm each. Shape the sausage meat into 2 sausage shapes and place along the middle of each strip.
- Beat the egg yolks with a splash of milk, then coat the pastry either side of the sausage with the egg mixture. Fold the pastry over and press down to seal.
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- Heat a large saute pan over medium heat and add oil. Add the roast and brown on all sides. Place in a roasting pan fitted with a rack and add the wine in the bottom of the pan (to keep the juices from burning), and bake for 45 minutes to 1 hour, or until the internal temperature hits 145 degrees F on an instant-read thermometer. Remove the roast from the oven and allow to rest for a full 10 minutes before slicing and serving.
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I browned the sausage, added the flour and mixed it until I couldn't see the white of the flour anymore. I then added the milk 1/2 cup at a time. I stirred until it was thick and boiling, turned it down and added some pepper. I didn't add any salt; it didn't need any. I used mild sausage.
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