Country Sausage Recipes

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HOME-STYLE COUNTRY SAUSAGE



Home-Style Country Sausage image

"My family loves sausage, but I wanted to reduce the fat and calories," confides Linda Murray of Allenstown, New Hampshire. "This version, which uses ground turkey, is nicely spiced with garlic, sage, allspice, thyme and cayenne pepper."

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 20m

Yield 8 patties.

Number Of Ingredients 11

1 medium tart apple, peeled and shredded
1/2 cup cooked brown rice
2 tablespoons grated onion
2 garlic cloves, minced
1-1/2 teaspoons rubbed sage
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/8 teaspoon cayenne pepper
1/8 teaspoon ground allspice
1 pound lean ground turkey

Steps:

  • In a large bowl, combine the first 10 ingredients. Crumble turkey over mixture and mix well. Shape into eight 1/2-in. thick patties., In a large nonstick skillet coated with cooking spray, cook patties for 4-6 minutes on each side or until juices run clear.

Nutrition Facts : Calories 111 calories, Fat 5g fat (1g saturated fat), Cholesterol 45mg cholesterol, Sodium 348mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 10g protein. Diabetic Exchanges

COUNTRY SAUSAGE RECIPE



Country Sausage Recipe image

Number Of Ingredients 8

1 lb ground pork
1 tsp salt
½ tsp black pepper
1 tsp sage
½ tsp paprika
¼ tsp ground thyme
½ tsp red pepper flakes
1 tbsp olive oil

Steps:

  • Mix all ingredients except the olive oil into a large bowl and massage with your hands until well combined. Divide the meat mixture into eight equally sized patties.
  • Put the olive oil in a large cast-iron pan or skillet over medium-high heat.
  • Pan-fry the patties for 2 to 3 minutes on each side or until golden brown, making sure there is enough space between each patty.

COUNTRY SAUSAGE



Country Sausage image

Provided by John Martin Taylor

Categories     Pork     Sausage

Yield Makes about 3 pounds

Number Of Ingredients 10

3 pounds fatty pork or 2 pounds lean pork and 1 pound pork fat
1 tablespoon salt
1/2 teaspoon black peppercorns
1 teaspoon hot red pepper flakes
1/2 teaspoon rubbed sage or 3 or 4 fresh leaves
1 teaspoon Quatre-Epices
1 teaspoon herbes de Provence or Italian seasoning
1 teaspoon fresh rosemary leaves or 1/2 teaspoon dried
1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried
6 to 8 feet of cleaned hog casings (optional)*

Steps:

  • If your meat grinder comes with a coarse and a fine grind attachment, grind the meat first through the coarser disk. Put all the remaining ingredients in a spice mill or blender and process until ground evenly. Add the ground seasonings to the meat and mix in well. In a frying pan on top of the stove, fry a little piece of the sausage and taste for seasoning. Correct the seasoning to your own taste. If you think the sausage is too fatty, you may add some more lean meat (and it needn't be pork: veal is fine, and oysters are delicious); you may want more hot peppers.
  • Put the properly seasoned forcemeat through the fine grinder.
  • If you are stuffing the sausage into casings: Run the mixture through the meat grinder set on the fine setting (and with the sausage stuffer attached and the casings tied at one end and placed over the end of the funnel, ready to be filled). Tie off stuffed sausages into 4-inch links. Cover the sausages and place immediately in the refrigerator.
  • You can smoke some or all of the sausage - or partially smoke it. And you can freeze the sausage as well.

BREAKFAST SAUSAGE



Breakfast Sausage image

Make a batch of Alton Brown's homemade Breakfast Sausage for Food Network.

Provided by Alton Brown

Categories     main-dish

Time 1h45m

Yield 2 pounds or 16 (2-inch) patties

Number Of Ingredients 11

2 pounds pork butt (2 1/2 pounds with bone), diced into 1/4-inch pieces
1/2 pound fat back, diced into 1/4-inch pieces
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
2 teaspoons finely chopped fresh sage leaves
2 teaspoons finely chopped fresh thyme leaves
1/2 teaspoon finely chopped fresh rosemary leaves
1 tablespoon light brown sugar
1/2 teaspoon fresh grated nutmeg
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes

Steps:

  • Combine diced pork with all other ingredients and chill for 1 hour. Using the fine blade of a grinder, grind the pork. Form into 1-inch rounds. Refrigerate and use within 1 week or freeze for up to 3 months. For immediate use, saute patties over medium-low heat in a non-stick pan. Saute until brown and cooked through, approximately 10 to 15 minutes.

FRESH COUNTRY PORK SAUSAGE WITH PEPPER AND SAGE



Fresh Country Pork Sausage with Pepper and Sage image

Pork Sausage that is great for breakfast with eggs and grits.

Provided by James Villas

Categories     Pork     Breakfast     Brunch     Fry     Summer     Bon Appétit     Sugar Conscious     Kidney Friendly     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 28 three-inch patties

Number Of Ingredients 7

2 pounds boneless pork shoulder, cut into 1-inch cubes, chilled
1 pound fresh pork fat, cut into 1-inch pieces, chilled
3 tablespoons cold water
1 tablespoon dried rubbed sage
1 tablespoon salt
1 1/2 teaspoons dried crushed red pepper
1 teaspoon ground black pepper

Steps:

  • Combine 1/3 pork and 1/3 pork fat in processor. Using on/off turns, process mixture until finely ground. Transfer to large bowl. Repeat with remaining pork and pork fat in 2 more batches. Sprinkle water, sage, salt, and red and black pepper over pork. Using moistened hands, mix sausage just until blended. Wrap sausage in plastic and chill. (Sausage can be prepared up to 3 days ahead. Keep refrigerated.)
  • Form sausage into 3-inch-diameter patties. Heat heavy large skillet over medium heat. Fry patties in batches until browned and cooked through, about 5 minutes per side. Drain on paper towels; keep warm. Transfer to platter and serve.

COUNTRY-STYLE BREAKFAST SAUSAGE



Country-Style Breakfast Sausage image

These homemade sausage patties are healthier (lower in fat and no preservatives). They can be frozen in portion sizes to serve your family.

Provided by ElaineAnn

Categories     Breakfast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 lb pork tenderloin, ground
1/2 lb turkey breast, ground
1 teaspoon sage
1 teaspoon sugar
1 teaspoon dry mustard
1 teaspoon onion powder
1 teaspoon pepper
vegetable oil cooking spray

Steps:

  • Mix meat and seasonings together.
  • Shape into 12 patties.
  • Spray skillet with non-stick spray.
  • Brown patties on each side.
  • Add a few tablespoons water to pan, cover to reserve moisture, and cook till done.
  • NOTE: Use this recipe in place of pork sausage for a healthier sausage stuffing for your turkey.

Nutrition Facts : Calories 118.7, Fat 4.9, SaturatedFat 1.4, Cholesterol 49.5, Sodium 41.2, Carbohydrate 1.5, Fiber 0.2, Sugar 0.9, Protein 16.3

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