Changes: Breakfast Sausage

Revision as of 15:45, 21 March 2011

Description

Making sausage from fresh pork allows cooks to choose the cuts they want. Many lean pork cuts work well for sausage, including trimmed boneless shoulder, trimmed loin or sirloin or even tenderloin. Making your own sausage also allows the cook to control the seasonings and added salt, or even omitting salt altogether.

Contributed by Healthy Recipes for Diabetic Friends Y-Group
Difficulty: Easy
Servings: 16
Serving Size: 1 Piece
Carb Safe: Yes
From: National pork Board Via Dlife.Com

Ingredients

3 lb fresh pork shoulder, trimmed well
1 small onion, sliced
4 garlic cloves
2 tsp dried sage, crumbled
1 tsp dried savory, crumbled
2 tsp salt (optional)
½ tsp ground black pepper
6 tbsp milk

Directions

Trim pork of all fat; Cut into 1½-inch cubes. Freeze pork for 30 minutes.
In a meat grinder or food processor, grind pork and then grind pork again with onion and garlic.
In a large bowl, mix seasonings into pork mixture.
Stir in milk 1 tablespoon at a time.
Cover and chill for one hour.
Form into 16 patties, cover and refrigerate ror 12-24 hours to marry flavors. Use within two days or wrap in air-tight paper and freeze.
To cook, over medium-high heat on griddle or in skillet, cook sausages until browned and cooked through.

Nutritional information

220 Calories
11g Fat
95 mg Cholesterol
1g Carbs
28g Protein
380 mg Sodium
3g Saturated Fat

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 == Description ==
 Making [[sausage]] from fresh [[pork]] allows cooks to choose the cuts they want. Many lean [[pork]] cuts work well for [[sausage]], including trimmed boneless shoulder, trimmed loin or sirloin or even tenderloin. Making your own [[sausage]] also allows the cook to control the seasonings and added [[salt]], or even omitting [[salt]] altogether.