Crepinettes Pork Sausage Patties With Apricots And Pistachios Recipes

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PORK SAUSAGE PATTIES



Pork Sausage Patties image

With savory pork sausage patties, any breakfast gets a boost. These little beauties will certainly have them coming back for seconds. -Carole Thomson, Komarno, Manitoba

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 6 servings.

Number Of Ingredients 7

1 large egg, beaten
1/3 cup milk
1/2 cup chopped onion
2 tablespoons all-purpose flour
1/8 teaspoon salt
Dash pepper
1 pound sage bulk pork sausage

Steps:

  • In a large bowl, combine the first six ingredients. Crumble sausage over mixture and mix well. Shape into six patties. , In a large skillet, cook patties over medium heat for 6 minutes on each side or until meat is no longer pink, turning occasionally. Freeze option: Prepare uncooked patties and freeze, covered, on a plastic wrap-lined baking sheet until firm. Transfer patties to a resealable plastic bag; return to freezer. To use, cook frozen patties as directed, increasing time as necessary for a thermometer to read 160°.

Nutrition Facts : Calories 219 calories, Fat 18g fat (6g saturated fat), Cholesterol 73mg cholesterol, Sodium 527mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein.

APRICOT SAUSAGE LINKS



Apricot Sausage Links image

"This is an attractive contribution to any brunch," promises Joann Frazier Hensley of McGaheysville, Virginia. A nicely spiced sauce glazes hearty pork sausages, canned apricot halves and maraschino cherries to create a swift side dish that complements pancakes, waffles or French toast.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6-8 servings.

Number Of Ingredients 7

2 cans (15-1/4 ounces each) apricot halves
1 package (10 ounces) uncooked pork sausage links
1 tablespoon cornstarch
1 tablespoon lemon juice
1 teaspoon brown sugar
1/8 teaspoon ground cinnamon
8 maraschino cherries

Steps:

  • Drain apricots, reserving 1 cup juice. Arrange apricots in an ungreased 8-in. square baking dish; set aside. In a large skillet, cook sausage over medium heat until no longer pink; drain., In a small saucepan, combine cornstarch and reserved apricot juice until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in the lemon juice, brown sugar and cinnamon; pour over apricots. , Place sausages and cherries over apricots. Bake, uncovered, at 350° for 15-20 minutes or until heated through.

Nutrition Facts : Calories 192 calories, Fat 11g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 461mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 1g fiber), Protein 7g protein.

PORK PATTIES WITH SPICES (CREPINETTES DE PORC)



Pork Patties with Spices (Crepinettes de Porc) image

Provided by Pierre Franey

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 pounds ground pork
1/4 cup freshly grated Parmesan cheese
1/2 teaspoon freshly ground black pepper
1 to 3 teaspoons rubbed or ground sage
Salt to taste, if desired
1/8 teaspoon ground allspice
Pinch of cayenne pepper
1/4 cup dry red wine
1/4 pound caul fat, optional (see note)
2 tablespoons peanut, vegetable or corn oil
Finely chopped parsley for garnish

Steps:

  • Put the pork in a mixing bowl and add the cheese, pepper, sage, salt, allspice, cayenne pepper and wine. Blend well with the hands.
  • Shape the mixture into eight portions of equal size. Shape into balls and then flatten into patties. If the caul fat is used, cut the sheets into eight six-inch squares and wrap each patty neatly in one square of the fat.
  • Heat the oil in a skillet and add the patties. Cook over relatively high heat until browned on one side, about two minutes. Turn and cook until nicely browned on the second side. Reduce the heat and continue cooking about 12 to 15 minutes.
  • Sprinkle with chopped parsley. Serve with freshly made English mustard or imported Dijon mustard.

Nutrition Facts : @context http, Calories 700, UnsaturatedFat 32 grams, Carbohydrate 1 gram, Fat 57 grams, Fiber 0 grams, Protein 41 grams, SaturatedFat 20 grams, Sodium 594 milligrams, Sugar 0 grams

CREPINETTES (PORK SAUSAGE PATTIES) WITH APRICOTS AND PISTACHIOS



Crepinettes (Pork Sausage Patties) with Apricots and Pistachios image

Crepinettes are probably my favorite type of sausage, both to make and eat, and that's all thanks to caul fat--one of the culinary world's most interesting and useful ingredients. Unfortunately, it's also one of the most bizarre looking ingredients, and that does scare some people off. But these sausage patties are so moist and flavorful, I do hope you give them a try.

Provided by Chef John

Categories     Ground Pork

Time 8h32m

Yield 4

Number Of Ingredients 9

1 ½ pounds coarsely ground pork (about 25% fat)
2 teaspoons kosher salt
1 teaspoon black pepper
1 pinch cayenne pepper
1 pinch dried sage
1 teaspoon very finely sliced fresh sage leaves
¼ cup chopped pistachio nuts
2 tablespoons diced dried apricots
½ pound caul fat

Steps:

  • Mix sausage, salt, pepper, cayenne pepper, dried sage, fresh sage, pistachios, and apricots together in a mixing bowl with a fork until just combined. Divide into 4 portions and shape into patties about 3/4 inch thick.
  • Cut caul fat into pieces about 2 or 3 inches larger than the crepinette patty. Wrap patty in the caul fat with ends tucked on the bottom. Patties need to be completely covered. If your caul fat pieces are small, you can overlap to completely cover each patty. Trim any excess caul fat, if desired. Place patties on a plate and cover with plastic wrap; refrigerate overnight.
  • Heat 1 tablespoon oil in a skillet over medium heat. Place crepinettes smooth side down in pan. Let brown 3 or 4 minutes on each side. Blot some of the rendered fat with a wadded up paper towel. Pour in a splash of white wine; cover. Cook covered until interior of patties reaches a temperature of 145 degrees F (63 degrees C), or another 5 minutes. Uncover and turn crepinettes to coat with the pan brownings and to reduce some of the wine.

Nutrition Facts : Calories 866.3 calories, Carbohydrate 5.3 g, Cholesterol 142.5 mg, Fat 78.4 g, Fiber 1.4 g, Protein 33.7 g, SaturatedFat 27.8 g, Sodium 1086.6 mg, Sugar 2.8 g

CREPINETTES (PORK SAUSAGE PATTIES) WITH APRICOTS AND PISTACHIOS



Crepinettes (Pork Sausage Patties) with Apricots and Pistachios image

Crepinettes are probably my favorite type of sausage, both to make and eat, and that's all thanks to caul fat--one of the culinary world's most interesting and useful ingredients. Unfortunately, it's also one of the most bizarre looking ingredients, and that does scare some people off. But these sausage patties are so moist and flavorful, I do hope you give them a try.

Provided by Chef John

Categories     Ground Pork

Time 8h32m

Yield 4

Number Of Ingredients 9

1 ½ pounds coarsely ground pork (about 25% fat)
2 teaspoons kosher salt
1 teaspoon black pepper
1 pinch cayenne pepper
1 pinch dried sage
1 teaspoon very finely sliced fresh sage leaves
¼ cup chopped pistachio nuts
2 tablespoons diced dried apricots
½ pound caul fat

Steps:

  • Mix sausage, salt, pepper, cayenne pepper, dried sage, fresh sage, pistachios, and apricots together in a mixing bowl with a fork until just combined. Divide into 4 portions and shape into patties about 3/4 inch thick.
  • Cut caul fat into pieces about 2 or 3 inches larger than the crepinette patty. Wrap patty in the caul fat with ends tucked on the bottom. Patties need to be completely covered. If your caul fat pieces are small, you can overlap to completely cover each patty. Trim any excess caul fat, if desired. Place patties on a plate and cover with plastic wrap; refrigerate overnight.
  • Heat 1 tablespoon oil in a skillet over medium heat. Place crepinettes smooth side down in pan. Let brown 3 or 4 minutes on each side. Blot some of the rendered fat with a wadded up paper towel. Pour in a splash of white wine; cover. Cook covered until interior of patties reaches a temperature of 145 degrees F (63 degrees C), or another 5 minutes. Uncover and turn crepinettes to coat with the pan brownings and to reduce some of the wine.

Nutrition Facts : Calories 866.3 calories, Carbohydrate 5.3 g, Cholesterol 142.5 mg, Fat 78.4 g, Fiber 1.4 g, Protein 33.7 g, SaturatedFat 27.8 g, Sodium 1086.6 mg, Sugar 2.8 g

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