Brown'N' Serve Sausage
Brown'N' Serve Sausage recipe
Yield
1 batchPrep
15 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground pork
lean |
|
| ¼ | cup |
cracker crumbs
|
* |
| ¼ | cup |
water
|
|
| 1 | teaspoon |
sage
|
*
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
thyme
|
*
|
| ½ | teaspoon |
oregano
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 1 | pinch |
cloves
ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground pork
lean |
|
| 59 | ml |
cracker crumbs
|
* |
| 59 | ml |
water
|
|
| 5 | ml |
sage
|
*
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
thyme
|
*
|
| 2.5 | ml |
oregano
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 1 | pinch |
cloves
ground |
*
|
Directions
Combine ground pork and cracker crumbs.
Stir in water, sage, salt, thyme, oregano, pepper and cloves.
Mix until thoroughly combined. Divide into 12 portions.
Form each into a sausage-shaped roll or flat patty. (Wet hands with cold water to make the job easy.) Place in a cold, lightly oiled frypan.
Cook over medium heat, turning often, about 4 min each side until just beginning to brown and pieces are no longer pink.
Remove to paper towels and blot to absorb any fat.
Wrap. Store in refrigerator up to 5 days or in freezer up to 2 months.
Or cook a second time and serve immediately.
To serve: Return sausages or patties to a clean, cold frypan.
Cook over medium heat, turning once or twice, about 4 min until sausages are brown and crisp (Cook frozen sausages in the same manner, allowing about 2 min longer for cooking.)
