1. Mix all of the ingredients together in a large bowl. I just use my hands?it?s messy but effective.
2. If you like, you can stick it in the fridge for a couple hours to helpthe flavors develop, or, you can use it right away.
3. There are several mouth-watering ways to use your wonderful lump ofseasoned pork:
4. Cook it up as you would ground beef and add it into soups, skillet meals,breakfast burritos, or casseroles.
5. Shape it into a log, wrap it tightly in plastic wrap, and store in thefridge for up to a week (or place in freezer for later). Slice off a pattywhen you need it.
6. Shape into individual patties to freeze or fry up.
7. how to make sausage
8. I?ve personally been enjoying option #3.
9. I got this nifty set of biscuit cutters off of Amazon, and I found thatthey work wonderfully for cutting out sausage patties as well as homemadebiscuits. (Especially if you plan to slap your sausage patty between twohalves of a homemade Buttermilk Biscuit. Oh yeaaah?..)
10. They are easy to fry up when we are in the mood to have breakfast fordinner, and I also made up a batch of these DIY McMuffins to stick in thefreezer. The possibilities are endless!
11. homemade sausage patties
12. Ready for the freezer. I place a square of waxed paper between eachpatty so they wouldn?t stick together.
13. - See more at:http://www.theprairiehomestead.com/2013/07/making-sausage-at-home.html#sthash.jjBzON9K.dpuf
Nutrition (calculated from recipe ingredients)---------------------------------------------- Calories: 69 Calories From Fat: 6 Total Fat: <1g Cholesterol: 0mg Sodium: 4169.5mg Potassium: 204.8mg Carbohydrates: 14.6g Fiber: 2.9g Sugar: 5.2g Protein: 2g
Author Note: Sausage is definitely something that is on my list of ?NeverBuy Again Foods?:
Author Note: Most store-bought sausage rolls contain all sorts of ickythings like MSG or corn syrup. Sausage is super simple to mix up at home, sothere is really no reason to buy the store-bought versions with all theadded junk?
Author Note: We acquired a large meat grinder a couple years ago, which hasdefinitely been worth the investment as we process our own deer, antelope,beef, and hogs.
Author Note: When we cut up our hogs this winter, it was a crazy-insane day,so I didn?t have a chance to season any of the sausage as we went. Instead,we just ground up the meat scraps and fat and put them in one poundpackages. I?ve been seasoning it as I need it, which has given me the chanceto try a bunch of different sausage recipes, and *ding ding ding* we have awinner folks!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (-1560g)|
|Recipe Makes: -1 Servings|
|Calories from Fat: -247 (100%)|
|Amt Per Serving||% DV|
|Total Fat -1.1g||-1 %|
|Saturated Fat -0.2g||-1 %|
|Monounsaturated Fat -0.5g|
|Polyunsanturated Fat -0.1g|
|Cholesterol 0mg||0 %|
|Sodium -5251.5mg||-181 %|
|Potassium -655.7mg||-17 %|
|Total Carbohydrate -55.7g||-16 %|
|Dietary Fiber -6.1g||-24 %|
|Sugars, other -49.7g|
|Protein -8.3g||-12 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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