* Exported from MasterCook *

Breakfast Sausage

Recipe By :
Serving Size : 16 Preparation Time :0:30
Categories : Breakfast Low Carb 0-5
Pork-Ham-Bacon

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds pork shoulder, whole, R-T-C -- 1.5k trimmed well
1 small onion -- sliced
4 garlic cloves
2 teaspoons dried sage -- crumbled
1 teaspoon dried savory -- crumbled
2 teaspoons salt -- (optional)
1/2 teaspoon ground black pepper
3/8 cup half and half -- 50% cream/water

Trim pork of all fat; cut into 1 1/2-inch cubes. Freeze pork for 30 minutes. In meat grinder or food processor, grind pork and then grind pork again with onion and garlic. In large bowl, mix seasonings into pork mixture. Stir in half and half 1 tablespoon at a time. Cover and chill for one hour.
Form into 16 patties, cover and refrigerate for 12-24 hours to marry flavors. Use within two days or wrap in air-tight paper and freeze.
To cook, over medium-high heat on griddle or in skillet, cook sausages until browned and cooked through.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
T(Cooking Time):
"0:10"

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Per serving: 215 Calories (kcal); 15g Total Fat; (63% calories from fat); 18g Protein; 1g Carbohydrate; 51mg Cholesterol; 315mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : Modified for Low Carb by The AUSSIE LC GOURMET Tony Blakemore
e-mail TONY@CARB-LITE.AU.COM
web site WWW.CARB-LITE.AU.COM

Nutr. Assoc. : 0 0 0 0 0 0 0 0