Changes: Breakfast Sausage

Revision as of 01:27, 13 May 2018

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 or minced, red, white, or yellow only
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, regular or low-fat/skimmed only

Directions

Trim pork of all fat; cut into 1 ½-inch cubes with the butcher knife. 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, especially including salt, into pork mixture. Mix with milk 1 tablespoon at a time.
Cover and chill for one hour.
Form into 16 patties, cover, and refrigerate for 12-24 hours to combine flavors. Use within two days or wrap in air-tight paper and freeze.
To cook, over medium-high heat on a griddle, in a skillet, or into a sheet pan in the oven, cook sausages until browned and cooked through. Serve hot and plain over rice or with other breakfast dishes.

Nutritional information

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

@@ Line 1: / Line 1: @@
+__NOTOC__
-Breakfast [[sausage]] - 1g Carbs
+== 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.
+[[File:Breakfast Sausage.jpg|thumb|220x220px]]
+* Contributed by [http://health.groups.yahoo.com/group/Healthy_Recipes_For_Diabetic_Friends/ 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 ==
-Difficulty: Easy
+* 3 lb. fresh [[pork]] shoulder, trimmed well
+* 1 small [[onion]], sliced or minced, red, white, or yellow only
+* 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]], regular or low-fat/skimmed only
+== Directions ==
-Servings: 16
+# Trim [[pork]] of all fat; cut into 1 ½-inch cubes with the butcher knife. 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, especially including salt, into [[pork]] mixture. Mix with [[milk]] 1 tablespoon at a time.
+# Cover and chill for one hour.
+# Form into 16 patties, cover, and refrigerate for 12-24 hours to combine flavors. Use within two days or wrap in air-tight paper and freeze.
+# To cook, over medium-high heat on a griddle, in a skillet, or into a sheet pan in the oven, cook sausages until browned and cooked through. Serve hot and plain over rice or with other breakfast dishes.
+== Nutritional information ==
-Serving Size: 1 Piece
+* 220 Calories
+* 11g Fat
+* 95 mg Cholesterol
+* 1g Carbs
+* 28g Protein
+* 380 mg Sodium
+* 3g Saturated Fat
+== Videos ==
-Carb Safe: Yes
+[[File:How to Cook Breakfast Sausage|thumb|480x480px|centre]]
+[[Category:Breakfast Recipes]]
-From: National [[pork]] Board Via Dlife.Com
+[[Category:Healthy Recipes for Diabetic Friends]]
-Making [[sausage]] From Fresh [[pork]] Allows Cooks to Choose TheCuts They Want. Many Lean [[pork]] Cuts Work Well For [[sausage]],Including Trimmed Boneless Shoulder, Trimmed Loin or SirloinOr Even Tenderloin. Making Your Own [[sausage]] Also Allows TheCook to Control The Seasonings And Added [[salt]], or Even Omitting
-[[salt]] Altogether.
-*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)
-*1/2 Tsp Ground [[black Pepper]]
-*6 Tbsp [[milk]]
-Trim [[pork]] of All Fat; Cut Into 1 1/2-Inch Cubes. Freeze [[pork]]For 30 Minutes.
-In Meat Grinder or Food Processor, Grind [[pork]] And Then Grind
-[[pork]] Again With [[onion]] And [[garlic]].
-In 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 For 12-24 HoursTo Marry Flavors. Use Within Two Days or Wrap in Air-TightPaper And Freeze.
-To Cook, Over Medium-High Heat on Griddle or in Skillet, CookSausages Until Browned And Cooked Through.
-Nutrition:
-*220 Calories, 11g Fat, 95mg Cholesterol, 1g Carbs, 28g Protein,
-*380mg Sodium, 3g Saturated Fat
-==contributed by :==
-* [http://Groups.Yahoo.Com/Group/Healthy_Recipes_For_[[diabetic]]_Friends/  Healthy Recipes For [[diabetic]] Friends Y-Group]{{wikifiedrecipe}}
-{{wikifiedrecipe}}
-[[Category:Healthy Recipes For Diabetic Friends]]
-[[Category:Garlic Recipes]]
-[[Category:Pepper ? Recipes]]
-[[Category:Onion Recipes]]
 [[Category:Pork Recipes]]
 [[Category:Sausage Recipes]]
+[[Category:Meat Recipes]]
+[[Category:Black pepper Recipes]]
+[[Category:Herb Recipes]]
+[[Category:Spice Recipes]]
+[[Category:World Recipes]]
+[[Category:Garlic Recipes]]
 [[Category:Sage Recipes]]
 [[Category:Savory Recipes]]
-[[Category:Milk Recipes]]
+[[Category:Onion Recipes]]
-[[Category:Diabetic Recipes]]
-[[Category:Diabetic Recipes Recipes]]