OLD FASHIONED ENGLISH BREAKFAST SAUSAGE (OR SAUSAGE PATTIES)
This recipe was copied from a little sausage booklet and has been well enjoyed over the years. Make these for those special holiday weekend breakfasts. The aroma alone has everyone up waiting for breakfast to be served. You can double or triple the recipe as these freeze well.
Provided by Gerry
Categories Breakfast
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Place all ingredients in a large bowl,mixing well to assure spices are evenly distributed.
- Form into patties, refrigerate several hours to allow spices to blend.
- Fry over medium heat until well browned and cooked through, with no pink showing.
- NOTE this mixture may be stuffed into small casings, making 3-4 inch links, your guests will be so impressed!
TIM O'TOOLE'S FAMOUS STUFFED QUAHOGS
Classic stuffed quahog recipes used stale bread and lots of seasoning. But my grandmother would have appreciated the pre-seasoned stuffing adaptation in this modernized version.
Provided by Scotty
Categories Meat and Poultry Recipes Pork Sausage
Time 1h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring water to a boil over high heat. Add sausage links; reduce heat to medium and simmer for 10 minutes. Remove links from broth; reserve the broth. Remove casings from the sausage.
- Bring the broth back to a simmer and add the quahogs; cook until they open, 5 to 10 minutes. Remove the quahogs; reserve the broth. Remove the cooked quahogs from the shells. Separate the shell halves. If necessary wash the shells.
- Place the sausage and quahog meat into the bowl of a food processor; process until chopped, about 12 seconds, depending on your processor. Scrape mixture into a bowl. Add chopped onion to the processor; chop about 5 seconds. Stir in to the meat mixture.
- Make the full container of stuffing according to package directions, using the margarine, and substituting the sausage/clam broth for water. There may be more broth than you need.
- Mix together the stuffing and sausage/clam/onion mixture. Spoon filling into empty clam shell halves and top each with a small pat of butter (about a third of a teaspoon).
- Place the shells on a baking pan; bake in the preheated oven until toasty brown on top, 15 to 20 minutes.
Nutrition Facts : Calories 350.3 calories, Carbohydrate 23.7 g, Cholesterol 43.4 mg, Fat 23.2 g, Fiber 1.1 g, Protein 11.2 g, SaturatedFat 7.8 g, Sodium 901.2 mg, Sugar 2.9 g
LITTLE JEWEL "IRISH CHANNEL" ROAST BEEF PO'BOY WITH DEBRIS GRAVY
Provided by Food Network
Categories main-dish
Time 8h50m
Yield 9 to 10 servings
Number Of Ingredients 19
Steps:
- For the roast beef: Preheat the oven to 270 degrees F or to 250 degrees F on a convection setting.
- Combine the cayenne, garlic powder, onion powder, pepper, salt, basil and thyme in a bowl and incorporate. Completely cover the roast with the dry rub ingredients.
- Combine the beef broth, beer and Worcestershire in a large roasting pan, then add the bay leaves, carrots, onions and celery all around the edges. Put the roast in the center. Cover pot tightly with 2 layers of aluminum foil. Bake "slow and low" until it is soft, 8 to 10 hours.
- Remove the roast and shred with a fork. Save all the meat juices in the pan for the gravy.
- For the debris gravy: Melt the butter, then add the flour a little at a time, whisking constantly. Cook, whisking, until a blonde roux forms, about 10 minutes.
- Put roast beef drippings in a pot with 2 cups shredded beef and bring to a boil, then reduce heat. (Add canned beef stock if you want it thinner.) Slowly whisk in the blonde roux and cook, whisking, until it achieves desired gravy thickness.
- New Orleans-style po'boy sandwiches are traditionally served "dressed". That means lettuce, tomatoes, pickles and mayonnaise (the eggier the better!).
- You will need toasted and split French baguettes (hollow them out to make more room for the beef). Fully dress those suckers! (Add onions if you like.)
- Also, a good Louisiana-style hot sauce is recommended. Put lots of hot shredded roast beef on the sandwich and top it generously with piping hot "debris gravy". Eat it with an ice-cold beer for the authentic experience. Bon appetit!
THE LITTLE IRISH WHISKEY CAKE
Also from New Celtic Cookbook, this is in time for St. Patrick's Day. The authors found this lovely golden cake in a tearoom in Bushmills Ireland. They say it's lovely with butter and tea. Start preparation for this cake the night before to allow the whiskey to "work its magic on the raisins". Prep time includes 4 hours to do this.
Provided by Whisper
Categories Dessert
Time 5h
Yield 1 pan
Number Of Ingredients 10
Steps:
- Place lemon zest and the raisins in a small bowl and cover with 1/4 cup of whiskey.
- Cover with plastic wrap and leave to soak overnight.
- When ready to prepare the cake, lightly butter a 7-inch square cake pan.
- Line the base with parchment paper.
- Preheat the oven to 350°F.
- Place the butter in the bowl of an electric mixer (or mix by hand).
- Beat the butter until creamy.
- Add the sugar and continue beating until the mixture is light and creamy.
- Add the egg yolks and beat them into the mixture one at a time.
- Remove the lemon zest from the raisin and whiskey mixture.
- Chop some of the zest very finely, about 1 Tbsp, and add to the egg and sugar mixture along with the raisins and whiskey.
- Gently stir into the mixture.
- In another bowl, whisk the egg whites until stiff.
- Fold them into the egg and sugar mixture alternately with the flour.
- Don't overmix.
- Transfer the batter to the prepared pan and smooth the surface.
- Sprinkle with the sugar and bake in the oven for about 20-25 minutes or until it springs back gently when touched and a tester emerges clean.
- Remove from the oven and let sit for about 10 minutes.
- Turn out onto a cake rack set over a plate so that the cake is upside down.
- Use a skewer to make about 6 or 8 little holes in the cake's base (don't go all the way through) and pour the remaining bit of whiskey into the holes.
- Let sit for another 15 minutes, then invert and let cool completely before cutting into thick fingers and serving.
Nutrition Facts : Calories 2763.9, Fat 115.4, SaturatedFat 69.1, Cholesterol 697.6, Sodium 2480.4, Carbohydrate 367.6, Fiber 9.2, Sugar 245.5, Protein 30.9
HOGS IN BLANKETS
We've all had the pigs in a blanket (the little smoked sausages wrapped in crescent rolls) but this is a little different twist--sausages wrapped in pancakes......yummy! This recipe comes from recipetips.com.
Provided by Queen Puff
Categories Breakfast
Time 35m
Yield 6 blankets, 6 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350°.
- Cook sausage according to package directions.
- Meanwhile, make pancake mix using 2 cups of pancake mix and 1 1/2 cups of milk. You want the pancake to be thinner than normal. They are easier to wrap around the sausage when they are thinner.
- Heat a non-stick griddle.
- Pour a scant 1/4 cup of batter onto the griddle. Make 12 pancakes or however many sausage you have.
- Cook pancakes until golden brown.
- Remove to a wire rack to cool.
- Wrap a pancake around a sausage and place seam side down in a greased baking dish.
- Cover with foil and bake for 15 minutes at 350° or just until heated through.
- Remove from oven and sprinkle with powdered sugar.
- Serve with syrup.
Nutrition Facts : Calories 240.8, Fat 4.6, SaturatedFat 1.9, Cholesterol 18.4, Sodium 573.5, Carbohydrate 43.1, Fiber 1.2, Sugar 4.1, Protein 6.5
PIGS IN A BLANKET FOR BIG KIDS....ALSO CALLED HOGS IN A SLEEPING
My mother used to make these for card parties. I make them on those nights when the hubby and I want munchies and not a big meal. I have also made them for football parties, and people love them. They are super easy, but really tasty. Some tasty sausage choices are the chicken habanero with jack cheese, jalapeno and cheese, turkey n cheddar, or just regular smoked sausage. You will find them over next to the hot dogs, and there are usually 4 or 5 to a package (Johnsonville or Bistro Sensations are good).
Provided by CookingBlues
Categories Lunch/Snacks
Time 20m
Yield 8 , 8 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 375.
- Open the crescent rolls and separate them down the lines into the triangles.
- Cut the sausages in half so you have 8 pieces.
- Start with the tall side of the triangle. Roll the sausage in the crescent dough, tucking the bottom point up when you start to roll. You should finish with the point. My Dad said they looked like they were wrapped up in a sleeping bag -- hence the name he gave them "Hogs in a Sleeping Bag" since it was the big smoked sausage.
- Bake them on a cookie sheet at 375 for 11-13 minutes, or until the crescnet rolls are golden.
- You can serve them with spicy mustard, honey mustard, or barbecue sauce.
Nutrition Facts : Calories 220, Fat 12.6, SaturatedFat 4.3, Cholesterol 37.4, Sodium 665.7, Carbohydrate 15.6, Fiber 1.1, Sugar 1.2, Protein 10.3
LITTLE IRISH HOG
A local butcher has a rendition of this. I am doing my best, using my own tastebuds to replicate this delicious piece of meat! Stuffed with corned beef and swiss,and sauerkraut, the cheese is ooey gooey, the smell while frying is mouth watering. I can't figure out all the seasonings, and have added caraway to mine, as the one I ate did not have it, I thought it was fitting for this. Here goes.
Provided by Grammabobbie
Categories Pork
Time 1h
Yield 2 meat rolls, 4 serving(s)
Number Of Ingredients 11
Steps:
- Pound out the pork cutlets to 1/2 inch thickness.
- You can use smaller pieces of meat, and divide the ingredients accordingly.
- Mix seasonings together. Season both sides with the seasoning, just to coat lightly.
- Lay half of the corned beef on each piece of pork, to within 1/2 inch of edge.
- Spread the sauerkraut, on top of the corned beef.
- Place the cheese slices on top of this, then start rolling the meat toward the opposite end. (Like you would with cinnamon rolls).
- Secure with butcher string, in two or three places, tuck ends in if you wish.
- I use a heavy cast iron skillet, heated, with a drizzle of olive oil in the bottom.
- Cook over medium-low heat, on all four sides, rotating every 5 minutes.
- More oil may be added if necessary.
- Put a lid on and cook an additional 10 minutes.
- When all browned, and you can see the cheese start to ooze out the end, plate and let rest a few minutes before cutting away string.
- I appreciate your comments on this one!
- I may be off on the amount of filling for each one.
- ** these may be grilled also, but finish the cooking with the meat rolls placed on aluminum foil, or the goodies will run out!
- Freezes well, from the raw stage. Un-thaw before cooking.
Nutrition Facts : Calories 1207.3, Fat 66.5, SaturatedFat 24.7, Cholesterol 463.1, Sodium 2435.3, Carbohydrate 5.9, Fiber 1.3, Sugar 1.4, Protein 138.2
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