Text 18426, 85 rader
Skriven 2007-08-02 00:07:10 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: Sunday 915
======================
 -=> On 08-01-07  01:32,  Michael Loo <=-
 -=> spoke to All about Sunday 915 <=-

 ML> Chinese sausage demonstration - I cooked up some sausage that
 ML> I'd gotten at the Korean market, as many hadn't tried it before.
 ML> The usual versions are roast pork and fat and liver and fat;
 ML> this was roast pork and liver with other meats as well. It was
 ML> a fairly decent sausage, slightly (slightly) less fatty than
 ML> the high-priced spread. I made a plateful and distributed it
 ML> among the hungry multitude. As soon as the stuff was gone,
 ML> Dirty Dave came downstairs, so I made another batch.


   At some point someone came out with a plate of dark brown sausage,
   cut on the bias, for people to sample.  Was that the sausage you
   mean?   I thought it was pretty good, albeit a bit on the sweet side
   for some reason.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Brown 'n' Serve Sausage
 Categories: Meat, Boat
      Yield: 12 servings
 
      1 lb Lean ground pork
    1/4 c  Cracker crumbs
    1/4 c  Water
      1 ts Sage
      1 ts Salt
    1/2 ts Thyme
    1/2 ts Oregano
    1/4 ts Freshly ground pepper
      1 pn Ground cloves
 
  The two step cooking procedure ensures the removal of most of the fat.
  
  Combine ground pork and cracker crumbs.  Stir in water, sage, salt,
  thyme, oregano, pepper and cloves.  Mix until thoroughly combined.
  
  Divide into 12 portions.  Form each into a sausage-shaped roll or flat
  patty.  (Wet hands with cold water to make the job easy.)  Place in a
  cold, lightly oiled frypan.
  
  Cook over medium heat, turning often, about 4 min each side until just
  beginning to brown and pieces are no longer pink.
  
  Remove to paper towels and blot to absorb any fat.  Wrap.  Store in
  refrigerator up to 5 days or in freezer up to 2 months.  Or cook a
  second time and serve immediately.
  
  To serve:  Return sausages or patties to a clean, cold frypan.  Cook
  over medium heat, turning once or twice, about 4 min until sausages
  are brown and crisp.  (Cook frozen sausages in the same manner,
  allowing about 2 min longer for cooking.
  
  Each sausage or patty - 59 calories, 1 protein choice
  1 g carbohydrate, 7 g protein, 3 g fat.
  
  Source:  Choice Cooking, Canadian Diabetes Assoc. 1986
  Shared but not tested by Elizabeth Rodier Nov 93
  
  Suggestion for Pork Pies:
  Stir-cook the ground pork mixture 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 mixture in a baking dish (try 8" pyrex), add
  fat-free gravy if needed for liquid.  Top with about 2 1/4 cups
  seasoned breadcrumbs.  Bake at 350-375 F until crumbs are lightly
  browned.
  
  1/12 recipe = 10 grams carbohydrate, 9 grams protein, 4 grams fat, 113
  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,
  pastry: for 19.5 gm carbohydrate, 10 gm protein, 15 grams fat, 250
  calories. From: Elizabeth Rodier
  ~--
 
MMMMM


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