1 pound ground pork sausage
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon salt
1 cup margarine, room temperature
1 onion, sliced into thin strips
1 cup chopped sweet red pepper
ground black pepper to taste
1 teaspoon dried parsley
1 teaspoon dried oregano
2 cloves garlic, garlic salt
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 tablespoon white sugar
2 tablespoons packed brown sugar
1 tablespoon all-purpose flour
1 tablespoon molasses
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon dried parsley
1/4 cup white sugar for garnish
1/2 cup chopped onion
1 teaspoon dried basil
1/4 cup chopped fresh parsley
In a large bowl, blend the sausage, pepper, nutmeg, cloves, salt, margarine, onion, sweet red pepper, cheese, parsley, oregano, garlic and flour. Mix well. Shape into 4 patties.
Heat a medium skillet over medium heat. Cook sausage, pepper and nutmeg in skillet until evenly brown and drain well.
Heat margarine in a small saucepan over medium heat. Mix in flour, sugar and brown sugar; pan slightly, stirring occasionally until flour is melted and mixture is smooth. Mix in flour mixture, stirring constantly. Gradually pour into skillet, making sure that all the mixture is in the pan. Spoon sausage mixture into patties.
Bake patties in preheated 350 degrees F (175 degrees C) oven for 20 to 30 minutes, baking in hot ovens may 15 minutes.
I made this recipe for a church meal, and it was not only delicious but also surprisingly tasty. I used a little wheat flour (1/4 cup) and still used only 2 cups sugar. The only changes I made was that I added a diced tomato and 1 diced green pepper. The recipe was still too wet, so I would skip it if I was making only 1 cup, or even 2 cups, of mincemeat. The recipe also calls for eggs, which I did not have, so I substituted 3 eggs. The difference was dramatic: 1 teaspoon baking powder for the first 10 minutes, and no baking soda whatsoever. My husband said it was like sausage gravy, but with apples. He was right, because it was absolutely delicious! I served it with sausage, on first course, of course, and also had to substitute cranberry sauce for the cranberries. The recipe is definitely a
I substituted apple crisp for the buns, and I thought it was a little bland, but it was still worth the effort. I didn't have buttermilk, so I added 1-2 tablespoons of milk in a little cup. I didn't have garden herbs, but I did have the handy mint--2 tbs. dried. I didn't have a whole lot of fresh parsley, just enough to sprinkle a little. A simple but tasty weeknight dinner.
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