Hannah's Recipes: Breakfast Sausage Balls

Monday, January 28, 2008

Breakfast Sausage Balls

Source: Little House Cookbook

1 pound ground pork
Oregano, sage, nutmeg, cinnamon (2 pinches each)
1 teaspoon salt
15 grinds of black pepper
1 apple
1 garlic clove

Instructions: Place ground pork in bowl. Sprinkle with spices, salt, and pepper. Peel the apple and grate, using the largest holes on the grater. Peel garlic clove and put through garlic press. Add apple and garlic to the mixture. Divide into 16 mini balls.
Put sausage balls into unheated frying pan. Cook them over medium heat. Shake the pan occasionally so that they brown evenly. Cook for about 10 minutes, or until centers are no longer pink and balls are cooked all the way through.

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Welcome to Hannah's Recipes!

Hannah’s Recipes is a collection of great recipes my mom has always made, ones that I’ve received from family and friends, and recipes submitted by kind folks who visit this blog.

I hope you find these recipes tasty. Many of them are my favorites and are both delicious and nutritious. Our family can’t eat foods containing sugar, so many of the recipes are made with supplemented sweeteners, such as honey or fructose. If the recipe originally called for sugar you will find the measurements for that as well as other sweeteners. I hope this helps those who have dietary restrictions as well as those who do not.

ENJOY! And God bless as you prepare food for you and your family."Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God."1 Corinthians 10:31

From One Cook to Another

FLUFFLY EGGS: For light and fluffy scrambled eggs, use water instead of milk.

FREEZING PIES: You can freeze either baked or unbakes fruit pies. For unbaked pies, wrap tightly and put in freezer. The pie will take longer to bake (possibly twice as long as the normal baking time). Baked pies should be cooled completely first, then put it in the freezer uncovered. When it's completely frozen, wrap the pie tightly or put in a plastic freezer bag and pop it back in the freezer. Frozen baked fruit pies will keep up to 4 months. (Do not freeze custard or cream pies.)