Prep 20 mins
Cook 25 mins
Old family favorite fused with another recipe I found...somewhere. Ask the butcherto coarsely grind the pork for you or, if you are as intimidated by strange men with knifes as I am, you can cut it into cubes yourself and finely chop with a sharp chef's knife. If true red eye gravy isn't your thing, sub with chicken broth. Serve with your favorite biscuits. Cook time doesn't include refrigeration time.
- 1 lb coarsely ground pork
- 1⁄2 cup crouton, crushed
- 1⁄4 cup finely chopped onion
- 2 minced garlic cloves
- 1 teaspoon brown sugar
- 1 1⁄2 teaspoons rubbed sage
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon cayenne pepper (or to taste)
- 1⁄2 cup dried cranberries or 1⁄2 cup dried cherries, chopped
- 1 tablespoon olive oil
- 2 tablespoons packed brown sugar
- 3⁄4 cup strong black coffee or 3⁄4 cup chicken broth
- Combine pork, crushed croutons, onion, garlic, 1 teaspoon brown sugar and spices thoroughly.
- Fold in cherries.
- Shape into 12 patties. If mixture is too sticky, try using wet hands when handling.
- Cover and refrigerate overnight.
- Heat olive oil in larege skillet and fry patties 5 minutes per side or until done. Be careful not to crowd. You may need to work in batches.
- Remove from heat and keep warm.
- For the gravy, stir 2 T brown sugar into pan drippings.
- Stir in coffee and bring to a boil.
- Boil gently, uncovered, 2-3 minutes or until slightly thickened and a rich reddish brown, stirring to scrape up any crusty bits.
- Serve with biscuits.
Oh BOY, this brings back a bunce of culinary memories. Back in the 1930' & 40's Red eye gravy was the best. Thank you, I am out to get pork and will have a ball. Firehousecook
this is excellent!! i used the red eye gravy and will make this sausage again.