Photo: Sam Loyd
Country Pork Sausage Patties with Fried Sage
11 ingredients
openrecipes
Although you can use preground pork for these sausages, Chef Suzanne Goin prefers to grind her own. It’s easy to do at home: Cut 2 lb. boneless pork shoulder and 3/4 lb. pork fat back into 1-inch cubes. Toss with the seasonings and shallots, then cover and refrigerate as instructed below. Grind the pork mixture with the medium attachment on a meat grinder, form into 3-oz. patties and proceed as directed.
Estimated Nutrition (whole recipe, rough)
478
Calories
29g
Protein
28g
Fat
28g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 3/4 lb. ground fatty pork
- 1 Tbs. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1 Tbs. firmly packed light brown sugar
- 1/2 tsp. cayenne pepper
- 2 tsp. minced fresh sage
- 2 tsp. minced fresh thyme
- 1/2 tsp. minced fresh rosemary
- 1/4 cup finely minced shallots
- 7 Tbs. olive oil
- 18 fresh sage leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes