Homemade Cranberry Sausage With Red Eye Gravy
- 1 lb coarsely ground pork
- 12 cup crouton, crushed
- 14 cup finely chopped onion
- 2 minced garlic cloves
- 1 teaspoon brown sugar
- 1 12 teaspoons rubbed sage
- 34 teaspoon salt
- 12 teaspoon dried thyme
- 14 teaspoon cayenne pepper (or to taste)
- 12 cup dried cranberries or 12 cup dried cherries, chopped
- 1 tablespoon olive oil
- 2 tablespoons packed brown sugar
- 34 cup strong black coffee or 34 cup chicken broth
- biscuit
- 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.
ground pork, onion, garlic, brown sugar, sage, salt, thyme, cayenne pepper, cranberries, olive oil, brown sugar, black coffee, biscuit
Taken from www.food.com/recipe/homemade-cranberry-sausage-with-red-eye-gravy-229422 (may not work)