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| ⚫ | 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. |
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| ⚫ | |||
| ⚫ | 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. |
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| + | [[File:Breakfast Sausage.jpg|thumb|220x220px]] |
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* Contributed by [http://health.groups.yahoo.com/group/Healthy_Recipes_For_Diabetic_Friends/ Healthy Recipes for Diabetic Friends Y-Group] |
* Contributed by [http://health.groups.yahoo.com/group/Healthy_Recipes_For_Diabetic_Friends/ Healthy Recipes for Diabetic Friends Y-Group] |
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* Difficulty: Easy |
* Difficulty: Easy |
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* From: National [[pork]] Board Via Dlife.Com |
* From: National [[pork]] Board Via Dlife.Com |
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| − | == |
+ | ==Ingredients== |
| − | * 3 lb fresh [[pork]] shoulder, trimmed well |
+ | * 3 lb. fresh [[pork]] shoulder, trimmed well |
| − | * 1 small [[onion]], sliced |
+ | * 1 small [[onion]], sliced or minced, red, white, or yellow only |
* 4 [[garlic]] cloves |
* 4 [[garlic]] cloves |
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| − | * 2 tsp dried [[sage]], crumbled |
+ | * 2 tsp. dried [[sage]], crumbled |
| − | * 1 tsp dried [[savory]], crumbled |
+ | * 1 tsp. dried [[savory]], crumbled |
| − | * 2 tsp [[salt]] |
+ | * 2 tsp. [[salt]], optional |
| − | * ½ tsp ground [[black pepper]] |
+ | * ½ tsp. ground [[black pepper]] |
| − | * 6 tbsp [[milk]] |
+ | * 6 tbsp. [[milk]], regular or low-fat/skimmed only |
| − | == |
+ | ==Directions== |
| − | # Trim [[pork]] of all fat; |
+ | # 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 meat grinder or food processor, grind [[pork]] and then grind [[pork]] again with [[onion]] and [[garlic]]. |
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| − | # In a large bowl, mix seasonings into [[pork]] mixture. |
+ | # In a large bowl, mix seasonings, especially including salt, into [[pork]] mixture. Mix with [[milk]] 1 tablespoon at a time. |
| − | # Stir in [[milk]] 1 tablespoon at a time. |
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# Cover and chill for one hour. |
# Cover and chill for one hour. |
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| − | # Form into 16 patties, cover and refrigerate |
+ | # 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 griddle or in |
+ | # 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 == |
== Nutritional information == |
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* 3g Saturated Fat |
* 3g Saturated Fat |
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| + | == Videos == |
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| + | [[File:How to Cook Breakfast Sausage|thumb|480x480px|centre]] |
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[[Category:Breakfast Recipes]] |
[[Category:Breakfast Recipes]] |
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[[Category:Healthy Recipes for Diabetic Friends]] |
[[Category:Healthy Recipes for Diabetic Friends]] |
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[[Category:Pork Recipes]] |
[[Category:Pork Recipes]] |
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[[Category:Sausage Recipes]] |
[[Category:Sausage Recipes]] |
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| + | [[Category:Meat Recipes]] |
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| + | [[Category:Black pepper Recipes]] |
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| + | [[Category:Herb Recipes]] |
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| + | [[Category:Spice Recipes]] |
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| + | [[Category:World Recipes]] |
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| + | [[Category:Garlic Recipes]] |
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| + | [[Category:Sage Recipes]] |
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| + | [[Category:Savory Recipes]] |
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| + | [[Category:Onion Recipes]] |
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Latest revision as of 08:35, 17 February 2020
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
