Pork Sausage Mild Two Savory Recipes

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JAN'S SAVORY BREAKFAST SAUSAGE PATTIES (PALEO)



Jan's Savory Breakfast Sausage Patties (Paleo) image

Very simple, fresh-tasting, and preservative-free sausage. You can easily adjust the spices to your taste preferences. Make plenty and freeze ahead! Defrosting takes only 1 minute in a microwave on high power.

Provided by What's for dinner, mom?

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 30m

Yield 16

Number Of Ingredients 13

3 pounds ground pork
1 tablespoon molasses
1 tablespoon kosher salt
2 teaspoons ground black pepper, or to taste
1 ½ teaspoons dried sage
1 ½ teaspoons dried thyme
1 teaspoon red pepper flakes
1 teaspoon onion powder
1 teaspoon chopped fresh parsley
¾ teaspoon ground nutmeg
½ teaspoon fennel seeds
½ teaspoon ground cayenne
½ teaspoon ground allspice

Steps:

  • Combine pork, molasses, salt, black pepper, sage, thyme, red pepper flakes, onion powder, parsley, nutmeg, fennel seeds, cayenne, and allspice in a large bowl; mix well by hand.
  • Divide pork mixture into 16 portions; shape into patties 1/4-inch thick.
  • Heat a nonstick skillet over medium heat; pan-fry patties, in batches, until golden and no longer pink in the center, about 5 minutes per side.

Nutrition Facts : Calories 181.5 calories, Carbohydrate 1.6 g, Cholesterol 55.2 mg, Fat 12.3 g, Fiber 0.3 g, Protein 15.2 g, SaturatedFat 4.6 g, Sodium 403.8 mg, Sugar 0.8 g

COUNTRY SAUSAGE SOUP



Country Sausage Soup image

Savory pork sausage, two kinds of beans and diced tomatoes make this soup one I prepare time and again. It's a hearty fix for when I don't know what to prepare for supper.-Grace Meyer, Galva, Kansas

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings (1-1/2 quarts).

Number Of Ingredients 8

3/4 pound bulk pork sausage
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) chicken broth
1 teaspoon dried thyme
3/4 to 1 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

Steps:

  • In a large saucepan, cook sausage over medium heat until no longer pink, breaking into crumbles; drain. Stir in the tomatoes, broth, thyme, rosemary and pepper. Bring to a boil. Stir in the beans; heat through.

Nutrition Facts : Calories 387 calories, Fat 18g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 1279mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 11g fiber), Protein 17g protein.

HOMEMADE SAUSAGE MEAT SPICE MIX



Homemade Sausage Meat Spice Mix image

This homemade Pork Sausage Meat Spice mix is such a versatile mix to have on hand that you might want to multiply each ingredient by 4 and store it in a small mason jar.

Provided by Susan Flemming

Categories     Recipes

Time 5m

Number Of Ingredients 9

1/2 tsp paprika
1/2 tsp nutmeg
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 sea salt
1/4 tsp thyme
1/4 tsp parsley
1/8 tsp cayenne pepper
Pinch of sage

Steps:

  • Mix all ingredients in a bowl and you're done. It's that simple.
  • If you'd like a finer blend, add it to a spice grinder and process for 10 seconds.

Nutrition Facts : Calories 19 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 294 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

PORK SAUSAGE, MILD. TWO SAVORY RECIPES.



Pork Sausage, Mild. Two Savory Recipes. image

Home made Italian sausage or bratwurst for fresh link, bulk or patties. Both recipes copped from a 4th generation Chicago restaurateur I worked for in the late 70's. Primo, Classic spot on flavor.

Provided by C. Rhoades

Categories     Pork

Time 1h30m

Yield 9-10 pounds

Number Of Ingredients 19

9 -10 lbs fresh whole pork butt (boned weight)
2 tablespoons salt
1 tablespoon pure msg (or sub with salt)
3 tablespoons fennel seeds
2 tablespoons black pepper
3 teaspoons garlic powder
1 teaspoon onion powder
1/2 teaspoon anise seed
2/3 cup powdered milk
1/2 cup unflavored textured vegetable protein (or substitute bread crumbs)
2 tablespoons salt
1 tablespoon pure msg (or sub with salt)
1 tablespoon sugar
2 tablespoons coarse black pepper
1 tablespoon ground ginger
2 teaspoons anise seed
1 teaspoon ground mace
2/3 cup powdered milk
1/2 cup unflavored textured vegetable protein (or substitute bread crumbs)

Steps:

  • 1. Bone and cut 9-10 pounds of boned slightly frozen pork butt into approximately 2" cubes.
  • 2. Mix the cubed pork well in a plastic tub with all the ingredients. Work fast, try to maintain its slightly frozen state throughout the grinding process.
  • 3. Grind the seasoned cubes medium coarse and either immediately immediately stuff into hog casings, form patties or package the sausage bulk. Immediately vacuum pack and pop the finished product straight away into the deep freezer.
  • Notes:.
  • All spoons are full mounded measurements, but no higher than salt would form.
  • It's imperative to keep the pork ice cold (preferably slightly frozen) every step of the way. In old times it was a mid winter process, typically done outdoors or a cold outbuilding. With the advent of refrigeration it can be done anytime if care is taken to maintain a VERY cold product throughout.
  • Work fast. Get all your equipment, packing implements, measured ingredients and utensils ready before exposing the product to room temperature.
  • If delayed overnight, (not recommended) immediately place the covered product in the refrigerator and resume your grinding with an occasional few cubes of ice. The ice makes for a wetter finished product but it will prevent the friction of the grinder from warming your product and compromising its freshness.
  • In essence, there's only one crucial rule when grinding sausage; VERY COLD = VERY FRESH.

Nutrition Facts : Calories 1130, Fat 76.8, SaturatedFat 27.9, Cholesterol 317.8, Sodium 3451.3, Carbohydrate 13.4, Fiber 1.9, Sugar 8.8, Protein 91

HOMEMADE PORK BREAKFAST SAUSAGE



Homemade Pork Breakfast Sausage image

Homemade breakfast sausage is a snap to make with ground pork and several herbs and spices that you most likely have in your pantry.

Provided by Diana Rattray

Categories     Breakfast     Brunch

Time 15m

Yield 8

Number Of Ingredients 12

1 pound lean ground pork
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground thyme
1/2 teaspoon dried rubbed sage
1 teaspoon light or dark brown sugar (packed)
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon onion powder
1/8 teaspoon cayenne pepper
Optional: 1/8 teaspoon red pepper flakes
Oil for pan-frying

Steps:

  • Heat a little oil in a skillet over medium heat.

Nutrition Facts : Calories 102 kcal, Carbohydrate 1 g, Cholesterol 33 mg, Fiber 0 g, Protein 12 g, SaturatedFat 1 g, Sodium 117 mg, Sugar 0 g, Fat 6 g, ServingSize 8 servings, UnsaturatedFat 0 g

SAVORY SAUSAGE SWISS MUFFINS RECIPE



Savory Sausage Swiss Muffins Recipe image

Provided by á-12274

Number Of Ingredients 7

1/2 pound mild or spicy ground pork sausage
1 3/4 cups biscuit mix
1/2 cup (2 ounces) shredded Swiss cheese
3/4 teaspoon ground sage
1/4 teaspoon dried thyme
1 large egg, lightly beaten
1/2 cup milk

Steps:

  • 1. Preheat the oven to 375 degrees. Brown sausage in a skillet over medium heat, stirring until it crumbles. Drain well. 2. Combine sausage, biscuit mix, and next 3 ingredients in a bowl; make a well in center of mixture. 3.Combine egg and milk ; add to dry ingredients, stirring just until dry ingredients are moistened. Spoon batter into greased muffin pans, filling two-thirds full. 4. Bake 22 minutes or until golden. Serve warm. Store leftovers in refrigerator

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