Pork Sausage Recipe Request
- Thread starter BobJ
- Start date
Bob Bailey
TVWBB Wizard
This is great breakfast sausage. Just add more Cayenne and a bit of Red Pepper Flakes if you like it spicy. (I use 3/8 tsp. Cayenne and 1/4 tsp Red Pepper Flakes)
Larry's Country Sausage
Pork butt
Seasoning per lb. of pork:
1 tsp coarse salt 1 tsp rubbed sage 1/8 tsp cayenne
1/4 tsp black pepper 1/4 tsp coriander
Cut up pork butt. Chill to firm up pieces. Grind. Mix in seasoning. Beat in stand mixer with paddle attachment to better meld ingredients. Form into 1 lb. chunks and roll up in plastic wrap. Refrigerate or freeze
Larry's Country Sausage
Pork butt
Seasoning per lb. of pork:
1 tsp coarse salt 1 tsp rubbed sage 1/8 tsp cayenne
1/4 tsp black pepper 1/4 tsp coriander
Cut up pork butt. Chill to firm up pieces. Grind. Mix in seasoning. Beat in stand mixer with paddle attachment to better meld ingredients. Form into 1 lb. chunks and roll up in plastic wrap. Refrigerate or freeze
Bob, I haven't made this yet, but it sounds good for breakfast.
Sausage Patties
1 lb. ground pork
2 cloves garlic, smashed and chopped into a paste
1 tsp. onion powder
2 TB. finely chopped fresh sage
1 TB. finely chopped fresh thyme
2 TB. canola oil
Kosher salt and freshly ground pepper
1. Combine the ingredients in a large bowl. Cover and refrigerate for at least 30 minutes and up to 8 hours to allow the flavors to meld.
2. Form the mixture into 8 patties, each 1/2" thick. Heat a nonstick pan over medium-high heat. Cook the patties until golden brown and just cooked through, about 5 minutes per side.
Source: Food Network mag. Oct. 2011- Bobbie Flay
Sausage Patties
1 lb. ground pork
2 cloves garlic, smashed and chopped into a paste
1 tsp. onion powder
2 TB. finely chopped fresh sage
1 TB. finely chopped fresh thyme
2 TB. canola oil
Kosher salt and freshly ground pepper
1. Combine the ingredients in a large bowl. Cover and refrigerate for at least 30 minutes and up to 8 hours to allow the flavors to meld.
2. Form the mixture into 8 patties, each 1/2" thick. Heat a nonstick pan over medium-high heat. Cook the patties until golden brown and just cooked through, about 5 minutes per side.
Source: Food Network mag. Oct. 2011- Bobbie Flay
Bob Bailey
TVWBB Wizard
Best Italian Sausage recipe I've found online attached. I leave out the extra fat when using pork butt. We like a little heat, so I sub in regular Red Pepper Flakes for the Sweet ones.
Anne M.
TVWBB Pro
Check out meatsandsausages.com and http://lpoli.50webs.com/ and you'll find more than you bargained for 