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Homemade pork, veal and cranberry sausages for breakfast

Arthritis, Alzheimer's disease, heart disease, prostate problem, kidney infection, etc… cranberry is gaining popularity every year. In a sandwich lunch or dish, this mix of spices will delight you. A homemade sausage is three times less fat and half as salty as that of the trade. Freeze to make the pleasure last and always have it at hand.


Homemade-pork-veal-and-cranberry-sausages

Nutrition Facts (per serving): 71 Calories; Protein 6 g; Lipids 3 g; 4 g carbohydrates; Fiber 0 g; Sodium 153 mg

30 portions
Preparation: 20 minutes
Cooking: 14 to 18 minutes


Ingredients


  • 450 g (1 lb.) extra-lean ground pork
  • 450 g (1 lb.) extra-lean ground veal
  • 250 ml (1 cup) fresh or dehydrated cranberries
  • 2 tbsp. salt
  • 2 tbsp. freshly ground pepper
  • 1 C. ground sage
  • 1 C. dried thyme
  • 1/4 tsp. ground allspice (Jamaican pepper)
  • 1/2 c. ground nutmeg
  • 250 ml (1 cup) whole wheat bread crumbs
  • 30 ml (2 tablespoons) maple syrup
  • 30 mL (2 tablespoons) soy sauce
  • 2 ml (1/2 teaspoon) garlic powder

Preparation


  1. In a stainless bowl, mix all the ingredients together.
  2. Take 1/4 cup of the mixture at a time and form small patties.
  3. Place on the baking sheet spacing well. Flatten to form small patties.

To pan fry: sauté patties over medium-low heat in a nonstick skillet, about 7 minutes per side.

To bake: preheat the oven to 220C (425F). Place the grill at the center of the oven. Line a baking sheet with parchment paper. Arrange the patties on the baking sheet and bake for 15 to 18 minutes, or until the center is no longer pink.

Let cool.

Can be kept for 4 days in the fridge or 3 months in the freezer.


Tips and tricks: Spread the meat on a parchment paper with the rolling pin, as for a pie dough and cut out your pancakes with a cookie cutter or simply with a glass.

Replace cranberries with candied tomatoes, spinach or even dried apricots, the possibilities are almost endless.


Enjoy your meal !




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