* Exported from MasterCook *
Country Sausage Patties
(2 patties: 2.4 WW Points)
Recipe By :Bruce Aidells "Christmas Morning Breakfast"
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds boneless Boston butt pork roast -- trimmed and cut into 1-inch cubes
1/4 cup cold water
1 teaspoon salt
1 teaspoon dark brown sugar
1 teaspoon minced fresh sage -- or 1/4 teaspoon dried
1 teaspoon minced fresh thyme -- or 1/4 teaspoon dried
1 teaspoon crushed red pepper
1 teaspoon freshly ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon hot pepper sauce -- (such as Tabasco)
1/4 teaspoon grated whole nutmeg
Cooking spray
Place half of pork in food processor; pulse until coarsely ground. Place pork in a large bowl. Repeat procedure with remaining pork. Add water and remaining ingredients except cooking spray. Knead mixture until well blended. Cover and refrigerate mixture 8 hours or overnight.
Divide mixture into 16 equal portions, shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add half the patties; cook 6 minutes. Turn patties over; cook 5 minutes or until done. Repeat procedure with remaining patties.
Serving size: 2 patties.
CALORIES 111 (42% from fat); FAT 5.2g (sat 1.8g, mono 2.3g, poly 0.6g); PROTEIN 14g; CHOLESTEROL 47mg; CALCIUM 15mg; SODIUM 349mg; FIBER 0.3g; IRON 1mg; CARBOHYDRATE 1.1g
Source:
"Cooking Light Magazine, December 2005, page 236"
Copyright:
"© 2005 by Southern Living, Inc."
- - - - - - - - - - - - - - - - - - -
NOTES : Sausage patties require some fat to stay moist, which is why Boston butt is a good cut of pork for this recipe. The sausage is best when the mixture is made a day ahead and refrigerated, allowing the spices to permeate the meat overnight. You can, however, cook the patties right away. Refrigerate cooked sausage up to three days, or freeze up to two months.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Country Sausage Patties
(2 patties: 2.4 WW Points)
Recipe By :Bruce Aidells "Christmas Morning Breakfast"
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds boneless Boston butt pork roast -- trimmed and cut into 1-inch cubes
1/4 cup cold water
1 teaspoon salt
1 teaspoon dark brown sugar
1 teaspoon minced fresh sage -- or 1/4 teaspoon dried
1 teaspoon minced fresh thyme -- or 1/4 teaspoon dried
1 teaspoon crushed red pepper
1 teaspoon freshly ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon hot pepper sauce -- (such as Tabasco)
1/4 teaspoon grated whole nutmeg
Cooking spray
Place half of pork in food processor; pulse until coarsely ground. Place pork in a large bowl. Repeat procedure with remaining pork. Add water and remaining ingredients except cooking spray. Knead mixture until well blended. Cover and refrigerate mixture 8 hours or overnight.
Divide mixture into 16 equal portions, shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add half the patties; cook 6 minutes. Turn patties over; cook 5 minutes or until done. Repeat procedure with remaining patties.
Serving size: 2 patties.
CALORIES 111 (42% from fat); FAT 5.2g (sat 1.8g, mono 2.3g, poly 0.6g); PROTEIN 14g; CHOLESTEROL 47mg; CALCIUM 15mg; SODIUM 349mg; FIBER 0.3g; IRON 1mg; CARBOHYDRATE 1.1g
Source:
"Cooking Light Magazine, December 2005, page 236"
Copyright:
"© 2005 by Southern Living, Inc."
- - - - - - - - - - - - - - - - - - -
NOTES : Sausage patties require some fat to stay moist, which is why Boston butt is a good cut of pork for this recipe. The sausage is best when the mixture is made a day ahead and refrigerated, allowing the spices to permeate the meat overnight. You can, however, cook the patties right away. Refrigerate cooked sausage up to three days, or freeze up to two months.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0