SIMPLE HOMEMADE SAUSAGE PATTIES
Assembling pork sausages is a snap and, as always, if you use best-quality ingredients, it's hard to beat homemade.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 8 small patties
Number Of Ingredients 10
Steps:
- Mix together the pork, garlic, sage, thyme, fennel, nutmeg, salt, and pepper in a medium bowl. Add the egg white and combine thoroughly. Cover and chill for at least 15 minutes.
- To easily form the sausage patties, rinse your hands in cold water. Divide the mixture into eighths and shape each portion into a 2 1/2-inch disk. Patties can be made to this point and refrigerated or frozen until ready to use.
- Heat a skillet over high heat, and then swirl in the oil. Fry the sausages on both sides until completely cooked through and golden brown, about 4 minutes per side. Drain and serve immediately with pancakes, waffles or eggs. Sausage patties can be fully cooled, wrapped, and frozen for microwave reheating.
PORK SAUSAGE PATTIES
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.
HOMEMADE PORK SAUSAGE PATTIES
Make a double recipe of these, shape them and then freeze for brunches. I love these between butter pan rolls! The first time you make these use the amounts of spices listed, you might however want a stronger flavor, so the next time you make them just adjust all spices to taste. This recipe will not work well with lean pork, the patties will be very dry, so try to purchase ground pork with some extra fat in it for flavor and texture. The garlic is optional, I added it in when I made these, only because we love garlic. I strongly advise you to prepare the patties (do not cook) shape and refrigerate overnight, as the flavors will blend and become stronger, they do take on a whole different flavor when left overnight.
Provided by Kittencalrecipezazz
Categories Pork
Time 31m
Yield 2 pounds pork
Number Of Ingredients 15
Steps:
- In a small skillet heat oil over medium-low heat and saute the onion and garlic (if using) for about 7-8 minutes, or until softened; cool for 10-15 minutes.
- Meanwhile while the onions are cooling, in a bowl stir together the soft bread crumbs and milk; let stand until the milk is absorbed.
- Add in the onions to the milk/crumb mixture with all remaining ingredients; mix with a spoon until well blended (I use clean hands).
- Form sausage into about a 3-inch patty (about 1/2-inch thick) but of coarse you can make them any size you desire.
- With wet hands arrange on a baking sheet lined with wax paper.
- At this point the patties may be frozen.
- Heat oil in a frypan over medium heat.
- Cook patties for about 4-6 minutes, turning once (do not flatten patties while cooking, as the juices will run out).
Nutrition Facts : Calories 1642.1, Fat 130.3, SaturatedFat 41.7, Cholesterol 513.8, Sodium 2796.9, Carbohydrate 28.7, Fiber 2.9, Sugar 4.3, Protein 84.6
PORK SAUSAGE AND APPLE PATTIES
Something different to do with sausage. Makes a very tasty sausage patty with very little effort and simple ingredients. This recipe is from my mother. She made them when I was growing up and I have no idea where the recipe came from.
Provided by Donna M.
Categories Pork
Time 55m
Yield 8 patties
Number Of Ingredients 5
Steps:
- Mix all ingredients and form into patties.
- Bake, covered, for 30 minutes at 350° F.
- Uncover and bake for 10 minutes longer.
- Note: If desired, you can slice some additional apples into 1/4 inch thick rings, sprinkle them with a little sugar and bake them at the same time as the patties, covered.
- Serve each patty on an apple ring.
Nutrition Facts : Calories 239.6, Fat 12.5, SaturatedFat 4.5, Cholesterol 53.3, Sodium 146.7, Carbohydrate 14.3, Fiber 0.9, Sugar 5.1, Protein 16.4
PORK SAUSAGE PATTIES RECIPE - (4.3/5)
Provided by á-11200
Number Of Ingredients 5
Steps:
- Mix all ingredients thoroughly. Form into 8 patties, about 1/2-inch thick. Cook in heavy skillet until well browned. Turn, cook on other side until browned and center is done. Drain off fat. Serve.
AROUND-THE-WORLD PORK SAUSAGE PATTIES
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment, gently break up the pork into chunks. Add the spice ingredients and mix on medium speed, just until blended and the pieces of fat start to look a little "smeared" against the meat (see Tip).
- Heat a tablespoon or so of oil in a small skillet over medium-high heat. Form a little of the sausage mixture into a patty and cook, flipping occasionally, until the pork is cooked through. Let cool slightly, then taste for seasoning. Gently mix in more salt as needed and retest if you like.
- Shape the remaining sausage into patties or mold around skewers to make kebabs. Cook on the stove top or a grill.
- Note
- You can make the sausage up to a day ahead of time. Store it covered in the refrigerator, but let it come to room temperature before cooking.
- Tip
- The key to making good sausage is to beat the mixture just until the fat starts to stretch, but not blend, into the meat; that way, the mixture will hold together and the flavors will be well integrated. It's important to keep all ingredients cool; otherwise, the fat will melt into the meat. The ideal for this is to use a stand mixer with the paddle attachment; rinse the bowl and attachment in icy-cold water to chill them first. But you can also use your hands, as long as you keep them cool (I dip mine in an ice bath).
HOMEMADE ITALIAN SAUSAGE PATTIES
If you need Italian sausage, add this seasoning to ground pork and make your own homemade Italian sausage.
Provided by thedailygourmet
Categories World Cuisine Recipes European Italian
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Combine parsley, salt, fennel, black pepper, garlic, Italian seasoning, minced onion, and red pepper flakes in a spice grinder or mortar and pestle. Grind until all seasonings are finely crushed.
- Place pork in a large bowl and add seasoning mix. Mix with your hands until well combined. Roll into a log and slice into four 1/2-inch thick sausage patties.
- Heat oil in a skillet over medium heat and cook sausage patties for 4 minutes. Turn patties and finish cooking for 4 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (73 degrees C).
Nutrition Facts : Calories 269.2 calories, Carbohydrate 1.3 g, Cholesterol 73.6 mg, Fat 19.8 g, Fiber 0.7 g, Protein 20.4 g, SaturatedFat 6.5 g, Sodium 785.9 mg, Sugar 0.2 g
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