Category Archives: Pork Sausage

Pastured Pork Recipes from Snug Valley Farm.

Sausage – Georgia Style

Sausage Georgia Style
 
Prep time
Cook time
Total time
 
This is a great one dish meal for breakfast or dinner that Nancy grew up with.
Author:
Recipe for: PASTURED PORK
Cut of Meat: Pork Sausage
Serves: 4
Ingredients
  • 5 yams baked and cooled; then skin removed, cut into slices or 2 cans of yams, drained and sliced
  • 1½ lb. pork Sweet Italian or Breakfast sausage, patties or links, lightly browned
  • 4 apples skin on, sliced
  • 4 Tablespoons sausage fat (from browning of sausages)
  • ¼ cup hot water
  • ¼ cup brown sugar or maple syrup
  • 1 Tablespoon Lea and Perrin’s Sauce
Instructions
  1. Preheat oven to 375 degrees F.
  2. Grease a shallow baking dish with butter, line bottom with sliced yams;
  3. Place browned sausage over the yam layer;
  4. Cover sausage with apples;
  5. Sprinkle apples with brown sugar or the maple syrup;
  6. Mix sausage fat with water, Lea and Perrin’s and pour over the entire dish.
  7. Cover and bake for 40 mins or till apples are soft. Keep covered for 30 mins and then uncover for 10 mins.

 

Sausage – Baked Maple-Glazed Pork Sausages

5.0 from 1 reviews

Pork Sausages – Maple Glazed
 
An easy and delicious recipe for Sweet Italian or Breakfast sausage for breakfast or dinner! It requires only a few minutes in the kitchen, and everyone you serve it to will remember it! It’s a terrific pot luck dish on its own and also great served with winter squash mashed with butter and herbes de Provence or with steamed broccoli tossed with walnuts.
Author:
Recipe for: PASTURED PORK
Cut of Meat: Sausage
Serves: 6
Ingredients
  • 2 Tablespoons olive oil
  • 2 pounds link Sweet Italian or Breakfast pork sausage or 2 lbs bulk sausage formed into 8 patties.
  • 6 tart apples, cored, quartered, but not peeled
  • ¼ cup maple syrup
Instructions
  1. Preheat the oven to 350 degrees F
  2. Heat the olive oil in a flameproof casserole over medium heat. Lightly brown the sausages, about 2-3 minutes per side. Remove from the heat. Cut sausages into bite sized pieces. Return to the casserole or pan you have browned the sausages in or transfer sausage and juices to a baking dish. Add the apples. Drizzle the maple syrup on the top, cover, and roast for 30 to 45 minutes, or until the apples can be pierced easily with a fork. Serve in a shallow bowl with the apples and pan sauce spooned on top.
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HINT: Snug Valley usually doubles the recipe… we eat a lot and we also like leftovers!

From The Grassfed Gourmet Cookbook by Shannon Hayes (our go to book). Used with permission of the author.