Fresh Country Pork Sausage With Pepper And Sage Recipes

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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 SAUSAGE GRAVY



Country Sausage Gravy image

This is a family favorite that my dad taught me long ago. It's very filling and if company arrives unexpectedly for breakfast, just add more flour and milk. This recipe works best with a cast iron skillet as it holds heat so well. And besides, it makes the meal more authentic! Serve over buttermilk biscuits.

Provided by MALTBUSTER75

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Pork Gravy

Time 35m

Yield 4

Number Of Ingredients 13

1 pound pork sausage
1 onion, finely chopped
1 green bell pepper, finely chopped
1 teaspoon crushed red pepper flakes
2 tablespoons garlic, minced
4 tablespoons unsalted butter
salt and pepper to taste
4 tablespoons all-purpose flour
1 teaspoon minced fresh sage
1 teaspoon minced fresh thyme
2 cups milk, divided
2 cubes chicken bouillon
¼ cup minced fresh parsley

Steps:

  • In a skillet on medium heat cook pork, onion, green pepper, red pepper flakes, and garlic until pork is crumbly. Drain off excess fat, but leave a small amount.
  • Combine butter, salt, and pepper with the meat mixture and stir until butter melts. Slowly sift flour over the top. Mix gently and allow mixture to cook for 5 minutes. It will burn, so do not let it sit unguarded. Don't forget to scrape the bottom of the pan. Add the sage and thyme.
  • Slowly stir in milk, about a half a cup at a time, and incorporate it well. When the mixture thickens, add more milk. Do not let it boil vigorously, or it will burn. Add chicken bullion and let cook for five minutes. Again, if it thickens too much, add more milk. Adjust taste with more salt and pepper if needed.
  • Just before serving, add the parsley, and about a 1/4 cup more milk; the gravy will thicken quickly as it cools.

Nutrition Facts : Calories 700.1 calories, Carbohydrate 20.3 g, Cholesterol 117.8 mg, Fat 60.1 g, Fiber 1.4 g, Protein 19.7 g, SaturatedFat 25.3 g, Sodium 1389.3 mg, Sugar 8.1 g

SAGE BREAKFAST SAUSAGE



Sage Breakfast Sausage image

I added some more seasonings to a recipe my mother-in-law gave me, and now my family prefers these patties to any frozen variety.-Karla Krenik Mayer, Le Sueur, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 6 servings.

Number Of Ingredients 6

1-1/2 teaspoons rubbed sage
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon pepper
Pinch ground allspice
1 pound ground pork

Steps:

  • In a large bowl, combine the first five ingredients. Crumble pork over mixture and mix well. Shape into six patties. Chill at least 1 hour. , Fry in a skillet for 3-4 minutes on each side or until a thermometer reads 160°.

Nutrition Facts :

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Top Asked Questions

How to make pork sausage?
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.
Is there a homemade pork sausage spice mix?
Homemade spice mixes are a super convenient addition to your spice cupboard. This homemade Pork Sausage Meat Spice Mix is a versatile mix that can be used in all sorts of recipes… even with other ground meats besides pork.
How long does it take to make country sausage?
This country sausage recipe uses lean ground pork, making it less greasy than the store-bought version. It’s also best if you can have the butcher grind the pork for you the day you buy it. Opt for a fine grind in this case. You can whip up this fantastic recipe in as short as 15 minutes, perfect for a quick and effortless breakfast!
How to make spicy Italian sausage patties?
Spice it up by adding cayenne pepper. Using a meat grinder with a medium grind, combine the pork and fatback and process into a bowl. Stir the salt, pepper, sage, cayenne, sugar, and water into the meat mixture and mix until completely incorporated. Form the sausage into patties.

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