Fresh Country Pork Sausage With Pepper And Sage Recipes

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COUNTRY SAUSAGE RECIPE



Country Sausage Recipe image

Number Of Ingredients 8

1 lb ground pork
1 tsp salt
½ tsp black pepper
1 tsp sage
½ tsp paprika
¼ tsp ground thyme
½ tsp red pepper flakes
1 tbsp olive oil

Steps:

  • Mix all ingredients except the olive oil into a large bowl and massage with your hands until well combined. Divide the meat mixture into eight equally sized patties.
  • Put the olive oil in a large cast-iron pan or skillet over medium-high heat.
  • Pan-fry the patties for 2 to 3 minutes on each side or until golden brown, making sure there is enough space between each patty.

GARLIC PORK SAUSAGE



Garlic Pork Sausage image

Provided by Anne Burrell

Categories     main-dish

Time 1h15m

Yield 18 to 20 sausages

Number Of Ingredients 8

5 pounds pork shoulder, a good mix of lean and fat, cut into 1-inch chunks
12 cloves garlic, smashed
1 large bunch fresh sage or 2 small ones, finely chopped
1/4 cup salt
2 tablespoons crushed red pepper
3/4 cup cold water
1 cup grated Parmesan
Hog casings, rinsed with water run through them and stored in fresh water

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.

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.

BREAKFAST SAUSAGE



Breakfast Sausage image

Makes a delicious, homemade breakfast sausage using ground pork and an assortment of spices.

Provided by Lee Fogle

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 25m

Yield 6

Number Of Ingredients 8

2 teaspoons dried sage
2 teaspoons salt
1 teaspoon ground black pepper
¼ teaspoon dried marjoram
1 tablespoon brown sugar
⅛ teaspoon crushed red pepper flakes
1 pinch ground cloves
2 pounds ground pork

Steps:

  • In a small, bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well.
  • Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.
  • Saute the patties in a large skillet over medium high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (73 degrees C).

Nutrition Facts : Calories 409 calories, Carbohydrate 2.7 g, Cholesterol 109 mg, Fat 32.2 g, Fiber 0.3 g, Protein 25.6 g, SaturatedFat 11.9 g, Sodium 861.2 mg, Sugar 2.2 g

HOMEMADE PORK SAUSAGE



Homemade Pork Sausage image

These county-style patties are so simple to prepare. You'll never again settle for store-bought versions that are loaded with preservatives and not nearly as good.

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 6

2 pounds ground pork
2 teaspoons ground sage
1-1/2 teaspoons salt
1-1/2 teaspoons pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon brown sugar

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.

Nutrition Facts :

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 :

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

HOMEMADE SAGE SAUSAGE PATTIES



Homemade Sage Sausage Patties image

Oregano, garlic and sage add savory flavor to these ground pork patties. I've had this Pennsylvania Dutch recipe for years, and it always brings compliments.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 8 servings.

Number Of Ingredients 9

1 pound ground pork
3/4 cup shredded cheddar cheese
1/4 cup buttermilk
1 tablespoon finely chopped onion
2 teaspoons rubbed sage
3/4 teaspoon salt
3/4 teaspoon pepper
1/8 teaspoon garlic powder
1/8 teaspoon dried oregano

Steps:

  • In a bowl, combine all ingredients, mixing lightly but thoroughly. Shape into eight 1/2-in.-thick patties. Refrigerate 1 hour., In a large cast-iron or other heavy skillet, cook patties over medium heat until a thermometer reads 160°, 6-8 minutes on each side.

Nutrition Facts : Calories 162 calories, Fat 11g fat (5g saturated fat), Cholesterol 49mg cholesterol, Sodium 323mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g protein.

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