Sausage Indienne

Sausage Indienne

From: Elizabeth Fike

This is an interesting combination of some flavors you wouldn't
necessarily expect to find together. Yummy! I got this recipe from
my mother, and I don't know where she originally got it from. Being a
college student with few spices floating around, I usually leave out
the ginger and cloves and it is just as good.

Sausage Indienne

1lb pork sausage
1 cup oatmeal
1/2 cup chopped walnuts
1/2 tsp ginger
1/2 tsp ground cloves

Mix the above ingredients together. Form into patties approx
1-1/2" thick (ours are usually about 3" in diameter) and brown.

Honey
~1/2 cup pineapple juice (we usually use the juice from one can of
pineapple chunks and then serve the pineapple chunks with dinner)

Dribble 2 tbsp honey over patties. Pour the pineapple juice into pan,
over patties.

Cover, simmer for 10 minutes.
Turn over.
Add more honey if desired.
Re-cover, simmer for 10 min or so, or until done.
(put small one near edge, check for donneness)


Serve with rice. The honey and pineapple juice, together with the
sausage grease, turn into a nice gravy that we pour over both the
patties and the rice. Enjoy!

That sounds good. I usually (i.e. always) prefer my sausage on the spicey/savory side. Butt............ thinking back to my youth I loved to dip my sausage in the leftover syrup from my pancakes. So I will definitely have to give this a try. I don't know how/when/why I lost my craving for sweet, but I do know once I start eating sweet I keep going until I'm full!