Old Folks Sausage Recipes

GRANNY'S OLD FASHIONED PORK SAUSAGE

Steps:

• Trim any excess fat from the pork and cut into chunks. Place the meat through a meat grinder. Combine the ground meet and remaining ingredients in a bowl and mix well. Shape the sausage into patties. The sausage can be cooked immediately but for best flavor wrap the sausage patties in plastic wrap and freeze for 1-2 weeks. Thaw before cooking.

OLD FOLKS CHILI

Steps:

• 1. Place the ground beef, sausage, peppers and onions in a large cast iron pot over medium-high heat. Cook, stirring to crumble, until evenly browned and vegetables are soft. Drain off grease. Add back to pot, add kidney beans, diced tomatoes, sauce & paste and the cup of water. Stir for a few minutes to combine. Stir in cumin, chili powder & salt & pepper to taste. Simmer over low heat for 40 minutes uncovered.

OLD TIME BREAKFAST SAUSAGE

Steps:

• 1. In a large bowl or roast pan, put all ingredients in and mix together well with your hands.
• 2. Form into two logs about 3 inches in diameter. Wrap the logs in plastic wrap. Refrigerate 8 - 12 hours. Remove the logs one at a time from the refrigerator. Slice Patties about a half inch thick. Place on baking sheet and freeze. When they are totally frozen, put them in zipper bags with wax paper between the layers.
• 3. When ready to use, thaw the desired amount out. Cook over medium heat in a skillet for 5 minutes then turn over and cook 4 more minutes. Drain on paper towels and serve hot.

CLASSIC SAUSAGE STUFFING

Steps:

• Preheat the oven to 350˚. Butter a 3-quart baking dish. Melt 6 tablespoons butter in a large wide pot over medium-high heat. Add the sausage and cook, breaking up the meat, until no longer pink, 3 to 5 minutes. Add the onions, celery, sage and thyme and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the chicken broth, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, then remove from the heat.
• Whisk the eggs and parsley in a large bowl. Add the bread cubes and sausage-broth mixture and toss until evenly combined. Transfer to the prepared baking dish, dot with the remaining 2 tablespoons butter and cover with foil.
• Bake the stuffing until hot, about 30 minutes. Uncover and bake until golden brown, 20 to 30 minutes. Let cool at least 15 minutes before serving.