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Saturday, October 28, 2017

HOMEMADE PORK SAUSAGE PATTIES

We get our meat in bulk packages from an old-fashioned meat market that raises, butchers, and sells fresh butchered meats. We make the 5 hour long drive twice a year, but we are thinking of cutting our meat consumption in half this year, so we’ll only be making the drive every Spring from now on.

Due to the meat packages we purchased in May this year, we have an over-abundance of pork sausage. So while looking over the freezer fare the other day and seeing the stacks of pork sausage, I thought of this recipe and decided to make it this morning. I like sausage when the weather turns chilly – I like it fresh fried with eggs and toast/pancakes or waffles … or fried ahead and packed into an impromptu lunch with hard-boiled eggs and challah bread either at home or quickly packed up for a spur of the moment daytrip.


These patties are heady with fall/winter spices and they smell heavenly while being put together and fried. And the taste is, of course, wonderful!


If there are any leftover patties … they can be wrapped tightly and frozen for up to 3 months.

Homemade Pork Sausage Patties – 24 patties

¼ cup dry Red Wine * 2 teaspoons Pickling Spices * 5 pounds ground Pork Sausage * 2 TBSP Salt * 1½ TBSP ground Black Pepper * 1½ teaspoons ground Cinnamon * ½ teaspoon ground nutmeg

In a 1-2 quart pan over high heat, bring wine and pickling spices to a boil; remove from heat and let cool to room temperature – about 45 minutes. Pour through a strainer into a large bowl; discard solids.

Add ground pork, salt, pepper, cinnamon, and nutmeg to bowl. Mix very thoroughly with your hands to distribute spices evenly.

Shape about 1/3 cup (about 3 oz) pork mixture into an oval patty about ½-inch thick. Place on waxed paper-lined baking sheet. Repeat to shape remaining mixture into patties, stacking them in layers separated by sheets of waxed paper.

Fry patties in a 10 to 12-inch frying pan over medium heat, turning as needed, until browned on both sides and no longer pink in the center – about 10 to 15 minutes total. Serve and enjoy!


Per Patty: 226 calories - 72% (162 cal.) from fat; 15 g protein; 18 g fat (6.4 g sat); 0.4 g carbo (0.1 fiber); 629 mg sodium; 66 mg cholesterol

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