Pork Sausage Pudding Recipes

PORK SAUSAGE

Steps:

• Combine the pork, pork fatback, sugar, garlic, fennel seeds and 1 tablespoon salt in a large bowl. Transfer to a large plastic zip-top bag and refrigerate overnight.
• At least 30 minutes before grinding the meat, place all of your tools (including the meat grinder parts, stand mixer bowl, stand mixer paddle attachment and sausage stuffer parts) in the freezer to chill.
• Using your meat grinder, grind the marinated meat mixture through the small die plate into the chilled bowl of the stand mixer. Refrigerate at least 30 minutes, then return the mixture to the mixer and beat on medium speed using the chilled paddle attachment, 1 to 2 minutes. Refrigerate until ready to use.
• Stuff the sausages and, for best results, refrigerate overnight. Before cooking, pierce each sausage several times with a pin. Grill over medium heat until the center registers 150 degrees F, 10 to 12 minutes. (You can also pan-fry or broil the sausages.) Serve with coleslaw.

QUICK & EASY PORK SAUSAGE

Steps:

• TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
• TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.

HOMEMADE PORK SAUSAGE

Steps:

• In a bowl, combine all ingredients; mix well. Shape into eight 4-in. patties. In a skillet over medium heat, fry patties for 3-4 minutes per side until browned or until no longer pink in the center.

PORK SAUSAGE PUDDING

Steps:

• Preheat oven to 450°F.
• Arrange the sausages in the bottom of a 9"x9" baking dish.
• Layer the apples slices on top of the sausage.
• Pour the corn bread/muffin batter over all.
• Bake for 30 minutes, or until done.
• Serve with warm maple syrup.

FRESH PORK SAUSAGE

Steps:

• Combine all ingredients in a large bowl and mix thoroughly. Gather sausage mixture together in a ball, cover, and refrigerate overnight. Sausage may be frozen for up to one month.

SAUSAGE BREAD PUDDING

Steps:

• Preheat oven to 325 degrees. Butter a large, deep baking dish; set aside.
• Whisk eggs in a large bowl for about 1 minute. Add bread cubes and toss until fully coated. Set aside.
• In a large skillet over low heat, cook bacon until fat is rendered and meat is crispy. Add sausage and cook until it just begins to brown. Add apple, onion, sage, and thyme; season with salt and pepper. Cook, stirring, for 1 minute.
• Transfer sausage mixture to bowl with bread; add 1 cup Gruyere. Slowly add milk, gently folding so that bread maintains its shape. Transfer bread mixture to prepared baking dish; sprinkle with remaining 1 cup Gruyere.
• Transfer baking dish to oven and bake until golden and bubbly and internal temperature reaches 170 degrees on an instant-read thermometer, about 1 hour and 15 minutes. Remove from oven and let stand 30 to 45 minutes before serving.

PORK SAUSAGE GRAVY

Steps:

• Break up sausage in a skillet and brown. Remove from skillet and set aside.
• With remaining drippings, add 1/2 to 1 cup of the flour and stir. Make sure that all of the drippings are absorbed.
• Stir in milk a little at a time until creamy. Top with the cooked sausage, salt and pepper to taste.