BREAKFAST SAUSAGE
Make a batch of Alton Brown's homemade Breakfast Sausage for Food Network.
Provided by Alton Brown
Categories main-dish
Time 1h45m
Yield 2 pounds or 16 (2-inch) patties
Number Of Ingredients 11
Steps:
- Combine diced pork with all other ingredients and chill for 1 hour. Using the fine blade of a grinder, grind the pork. Form into 1-inch rounds. Refrigerate and use within 1 week or freeze for up to 3 months. For immediate use, saute patties over medium-low heat in a non-stick pan. Saute until brown and cooked through, approximately 10 to 15 minutes.
FRESH COUNTRY PORK SAUSAGE WITH PEPPER AND SAGE
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
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.
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.
Nutrition Facts :
COUNTRY SAUSAGE GRAVY
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
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
SAGE BREAKFAST SAUSAGE
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 :
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