PORK: Surprise your family with a special breakfast of eggs and home-made sausage patties from this collection.

ASSORTED HOME-MADE SAUSAGE PATTIES:

SPICY PORK SAUSAGE:

   2 ½ lbs. lean ground pork                

   1-2 whole dried chilli peppers

   3-4 cloves garlic, chopped               

   2 tsp. paprika

   1 tsp. dried oregano leaves              

   ½ cup vinegar

   ½ tsp. ground cinnamon, ground coriander seed and salt

   ¼ tsp. each ground ginger, nutmeg and pepper        

Cut dried chillies into small pieces, cover with boiling water and let soak for at least 30 minutes before using.

Combine drained chilli peppers, pork, garlic and seasonings in a glass bowl. Add vinegar and mix in well to blend. Refrigerate, covered, for 24 hours. Form into patties; and stack patties between circles of wax papers. Wrap patties well with a double thickness of cling wrap. Freeze until needed.

Thaw and cook sausage patties in 1 tbsp. oil in a non-stick skillet over medium-high heat until browned and no longer pink.

ALSATIAN SAUSAGE:

   1 lb. ground pork                             

   ¼ lb. lean ground beef

   2 tbsp. grated onion                         

   1 clove garlic, minced

   ¼ tsp. black pepper   + ½ tsp. salt

   1 medium green pepper

   1 tbsp. each chopped green onion, parsley and chives

   ½ tsp. each poultry seasoning, ground nutmeg and dried leaf thyme

Process green pepper in food processor until very-finely chopped. Add it to rest of ingredients and mix well together. Shape meat mixture into 2 rolls of 1½-2-inch diameter. Wrap in double thickness of plastic wrap and refrigerate for a few hours before using.  When ready to use, cut into thick slices and fry or broil.

 

LAMB & BACON SAUSAGE:

   1 lb. bacon                                       

   1 lb. ground lamb

   2 cloves garlic, minced                    

   ½ tsp. salt + ½ tsp. black pepper +    ½ tsp. leaf savoury

Process bacon in food processor until finely chopped. Mix well with remaining ingredients and shape into 2 rolls. Wrap in double thickness of plastic wrap and refrigerate until ready to use. Cut into thick slices and fry or grill until done.

ITALIAN SAUSAGE:

   1 lb. ground veal                              

   ¼ lb. ground pork

   2 oz. prosciutto, finely chopped      

   1 egg

   ¼ cup grated Parmesan cheese         

   1 tbsp. chopped parsley

   ½ tsp. each dried leaf basil, dried leaf thyme and fennel seeds

   ¼ tsp. each minced garlic and pepper

Combine all ingredients, mixing well. Wrap and refrigerate. Cook as before.

BREAKFAST SAUSAGE:

   1 lb. ground pork                             

   2 tbsp. chopped parsley

   1 tbsp. chopped chives                    

   1 tsp. salt

   1 dash garlic salt

Combine all ingredients, mixing well. Shape into a roll 2-inch in diameter. Wrap and refrigerate. Pan fry or grill to cook.