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Ingredientes
- 1 lb Lean grnd pork
- 1/4 c. Cracker crumbs
- 1/4 c. Water
- 1 tsp Sage
- 1 tsp Salt
- 1/2 tsp Thyme
- 1/2 tsp Oregano
- 1/4 tsp Freshly grnd pepper
- 1 pch Grnd cloves
Direcciones
- The two step cooking procedure ensures the removal of most of the fat.
- Combine grnd pork and cracker crumbs. Stir in water, sage, salt, thyme, oregano, pepper and cloves. Mix till thoroughly combined.
- Divide into 12 portions. Form each into a sausage-shaped roll or possibly flat patty. (Wet hands with cool water to make the job easy.) Place in a cool, lightly oiled frypan.
- Cook over medium heat, turning often, about 4 minutes each side till just beginning to brown and pcs are no longer pink.
- Remove to paper towels and blot to absorb any fat. Wrap. Store in refrigerator up to 5 days or possibly in freezer up to 2 months. Or possibly cook a second time and serve immediately.
- To serve: Return sausages or possibly patties to a clean, cool frypan. Cook over medium heat, turning once or possibly twice, about 4 minutes till sausages are brown and crisp. (Cook frzn sausages in the same manner, allowing about 2 minutes longer for cooking.
- Suggestion for Pork Pies: Stir-cook the grnd pork mix in the frying pan, place it in a plastic colander to drain off most of the fat and blot with paper towels. Spread the pork mix in a baking dish (try 8" pyrex), add in fat-free gravy if needed for liquid. Top with about 2 1/4 c. seasoned breadcrumbs. Bake at 350-375 F till crumbs are lightly browned.
- calories. Compare with 1/12 recipe Betty Crocker Pork Pies made with 1 lb sausage and 1 c cooked ham, cream of chicken soup, apples,
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 45g | |
| Recipe makes 12 servings | |
| Calories 109 | |
| Calories from Fat 73 | 67% |
| Total Fat 8.08g | 10% |
| Saturated Fat 2.99g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 216mg | 9% |
| Potassium 114mg | 3% |
| Total Carbs 2.08g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.01g | 0% |
| Protein 6.63g | 11% |
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