Fresh pork sausage, a versatile and flavorful delicacy, is a culinary delight that can transform any meal into a sumptuous feast. Made from finely ground pork meat, expertly seasoned with an array of herbs and spices, this succulent sausage offers a symphony of tastes and textures that will tantalize your taste buds. Whether you're grilling, frying, or baking, fresh pork sausage adds a burst of savory goodness to any dish. In this comprehensive guide, we will explore the best recipes that showcase the true potential of fresh pork sausage, taking you on a culinary journey that will leave you craving more.
Here are our top 6 tried and tested recipes!
QUICK & EASY PORK SAUSAGE
Make and share this Quick & Easy Pork Sausage recipe from Food.com.
Provided by The Spice Guru
Categories Pork
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 41
Steps:
- TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
- TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
Nutrition Facts : Calories 499.6, Fat 36.2, SaturatedFat 12.3, Cholesterol 93.8, Sodium 175.1, Carbohydrate 18.7, Fiber 2, Sugar 5.3, Protein 23.8
HOMEMADE PORK SAUSAGE
Steps:
- In a bowl, combine all ingredients; mix well. Shape into eight 4-in. patties. In a skillet over medium heat, fry patties for 3-4 minutes per side until browned or until no longer pink in the center.
Nutrition Facts :
GARLIC PORK SAUSAGE
Provided by Anne Burrell
Categories main-dish
Time 1h15m
Yield 18 to 20 sausages
Number Of Ingredients 8
Steps:
- In a large bowl, combine the pork, garlic, sage, salt and crushed red pepper. Run the meat mixture through the meat grinder outfitted with the die with the largest holes. Repeat so that all of the meat goes through the grinder twice.
- Place half of the meat mixture in the bowl of a standing mixer equipped with the paddle attachment. Add half of the water and half of the Parmesan and beat on medium-high for 3 to 4 minutes. Repeat this process with the remaining meat, water and cheese.
- Make, cook and eat a test patty to make sure the sausage is delicious.
- Attach the sausage-stuffing attachment to the meat grinder, keeping the grinder blade and die in place also.
- Keeping the sausage casing very wet, slide a manageable length onto the sausage stuffer. Place a generous amount of the prepared sausage mixture into the grinder pan. Give the casings a slight bit of resistance by holding onto the sausage stuffer with your three last fingers and letting the casing slip through your thumb and forefinger. Turn the machine on a medium-low speed and fill the casings, being careful to avoid any air bubbles. To get the feel for stuffing the sausages, you might have to do a couple tries. The first couple might be too loose or too tight; that's ok--think of them as the first pancake (the one that never comes out right that you have to throw away).
- Twist the casings to create sausages that are even in size. Tie each with butcher's twine to keep them nicely sealed. Prick the sausages with a pin or skewer all over to allow steam to escape while cooking (you don't want to have a blowout).
- Preheat a grill or saute pan. Cook the sausages until cooked through, 7 to 8 minutes on each side. Serve immediately or at room temperature.
BREAKFAST SAUSAGE
Make a batch of Alton Brown's homemade Breakfast Sausage for Food Network.
Provided by Alton Brown
Categories main-dish
Time 1h45m
Yield 2 pounds or 16 (2-inch) patties
Number Of Ingredients 11
Steps:
- Combine diced pork with all other ingredients and chill for 1 hour. Using the fine blade of a grinder, grind the pork. Form into 1-inch rounds. Refrigerate and use within 1 week or freeze for up to 3 months. For immediate use, saute patties over medium-low heat in a non-stick pan. Saute until brown and cooked through, approximately 10 to 15 minutes.
FRESH PORK SAUSAGE
This sausage recipe is from Chef Vitaly Paley's "The Paley's Place Cookbook" and is used in his Savory Bread Pudding.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Yield Makes about 1 1/4 pounds
Number Of Ingredients 10
Steps:
- Combine all ingredients in a large bowl and mix thoroughly. Gather sausage mixture together in a ball, cover, and refrigerate overnight. Sausage may be frozen for up to one month.
FRESH COUNTRY PORK SAUSAGE WITH PEPPER AND SAGE
Pork Sausage that is great for breakfast with eggs and grits.
Provided by James Villas
Categories Pork Breakfast Brunch Fry Summer Bon Appétit Sugar Conscious Kidney Friendly Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 28 three-inch patties
Number Of Ingredients 7
Steps:
- Combine 1/3 pork and 1/3 pork fat in processor. Using on/off turns, process mixture until finely ground. Transfer to large bowl. Repeat with remaining pork and pork fat in 2 more batches. Sprinkle water, sage, salt, and red and black pepper over pork. Using moistened hands, mix sausage just until blended. Wrap sausage in plastic and chill. (Sausage can be prepared up to 3 days ahead. Keep refrigerated.)
- Form sausage into 3-inch-diameter patties. Heat heavy large skillet over medium heat. Fry patties in batches until browned and cooked through, about 5 minutes per side. Drain on paper towels; keep warm. Transfer to platter and serve.
Tips:
- Choose the right sausage: Fresh pork sausage is the best choice for this recipe. It has a mild flavor that will not overpower the other ingredients. Avoid using pre-cooked or smoked sausage, as they will not have the same texture or flavor.
- Use a variety of vegetables: This recipe is a great way to use up leftover vegetables. Feel free to add any vegetables that you like, such as potatoes, carrots, celery, or onions. You can also add some fresh herbs, such as parsley, thyme, or rosemary.
- Cook the sausage thoroughly: Pork sausage must be cooked to an internal temperature of 160 degrees Fahrenheit. This will ensure that it is safe to eat and that it has a firm texture.
- Serve with a variety of sides: This dish can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a simple green salad. You can also serve it with a dollop of sour cream or ketchup.
Conclusion:
Fresh pork sausage is a versatile and delicious ingredient that can be used in a variety of dishes. This recipe for skillet pork sausage with vegetables is a quick and easy way to make a hearty and satisfying meal. With just a few simple ingredients, you can create a dish that is sure to please the whole family. So next time you are looking for a quick and easy dinner recipe, give this skillet pork sausage with vegetables a try.
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