GARLIC PORK SAUSAGE
Provided by Anne Burrell
Categories main-dish
Time 1h15m
Yield 18 to 20 sausages
Number Of Ingredients 8
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.
GARLIC AND ROSEMARY STUFFED SAUSAGES
Adapted from an Australia Day BBQ recipe in the current issue of 'New Idea'. As I don't have a BBQ, when I make these I shall be panfrying them. Please feel free to vary the herbs so that you use your favourite herbs and to use the amount of garlic to meet your taste preferences. The discarded green end of the leek can be saved and used in my Recipe #135453.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place the sausages in a large saucepan; cover with cold water; bring to the boil; simmer gently for 10 minutes; drain and cool.
- To make the stuffing, heat the oil in a large, preferably non-stick, pan; add the onion, leek and garlic cook, stirring occasionally, until soft; remove from the heat; add the stuffing mixtire, water, rosemary and nuts; season with salt and pepper; stir until well-combined.
- Cut lengthways slits in the sausages, taking care not to cut the sausages all the way through; divide the stuffing mixture among the sausages; wrap each sausage in a slice of prosciutto.
- Cook the sausages on a heated, oiled barbecue grill plate, turning occasionally, until browned all over and heated through.
- Serve with in your choice of rolls or bread slices and salad greens or sliced tomato or on a plate with salads.
- Notes: The sausages can be cooked and stuffed one day ahead of when you are planning to cook them.
HAZELNUT AND TURKEY-SAUSAGE STUFFED MUSHROOMS
Hazelnuts add a bit of hearty crunch to this appetizer that puts a spin on that perennial cocktail party favorite -- the stuffed mushroom.
Provided by Martha Stewart
Categories Appetizers
Time 1h5m
Yield Makes 24 pieces
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. In a large skillet, heat oil over medium. Add sausage and cook, breaking up with a wooden spoon, until no longer pink, 3 to 5 minutes. Remove stems from mushrooms, trim ends, and finely chop. Add chopped stems, hazelnuts, garlic, shallot, and rosemary to sausage; season with salt and pepper. Cook until vegetables are tender, 4 to 6 minutes; transfer to a bowl and set aside to cool.
- To cooled sausage mixture, add egg and breadcrumbs; stir to combine. Place mushroom caps on a large rimmed baking sheet and season cavities with salt and pepper. Stuff caps with sausage mixture, packing tightly.
- Bake mushrooms until tops are browned and caps are tender, 25 to 30 minutes. Sprinkle with additional rosemary before serving.
SAUSAGE, GARLIC, AND ROSEMARY CREPE FILLING
A delicious and rich filling for crepes. Pair with sweet crepes. Best eaten with coffee, water, or orange juice (mimosas).
Provided by Brian Muir
Categories Crepes and Blintzes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat a large, deep skillet over medium-high heat. Cook and stir sausage in the hot skillet until slightly cooked, about 3 minutes. Add garlic and rosemary; continue to cook until sausage is browned and crumbly, 3 to 5 more minutes. Remove to a mixing bowl with a slotted spoon, leaving drippings in the pan and the heat set at medium-high.
- Stir butter into the pan until melted. Gradually whisk in flour until smooth. Reduce heat to medium and cook until flour is light brown, 3 to 5 minutes. Gradually whisk in water, cream, and maple syrup and cook until gravy has thickened, 3 to 5 more minutes.
- Meanwhile, crumble sausage into smaller bits.
- Once gravy has fully thickened, stir in cooked sausage and ricotta cheese. Reduce heat and simmer for 12 to 15 more minutes until the consistency is like sour cream. If gravy is too thin, whisk in more flour, 1 tablespoon at a time.
Nutrition Facts : Calories 497.9 calories, Carbohydrate 12.8 g, Cholesterol 118.6 mg, Fat 41.4 g, Fiber 0.5 g, Protein 18.3 g, SaturatedFat 19.1 g, Sodium 1102 mg, Sugar 3.1 g
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