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Reviews Date of last review
Wed July 28, 2004
Recommended By Average Price Average Rating
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Description:
Ingredients: 3 pounds sausage -- sage
is best
1 Medium onion --
chopped/diced
10 stalks celery -- 1 full
head,
estimated 10 stalks,
chopped small pieces
1 cup crushed pork rinds
(make sure they are
crushed fine)
1 apple -- granny smith is
best, diced
1 package whole button
mushrooms
(sliced will work -- but
whole hold their
shape and texture better)
sage -- black pepper, salt


How To Prepare: This makes a very large
batch--feel free to cut
amounts
down in rough proportions.


Cook down the
sausage--breaking it into
smaller chunks.
Drain most of the grease off
and put the cooked
sausage
into a large container.
SautZ the onion in the
remaining
sausage grease until the
onions are turning
translucent,
but before they start to really
caramelize. Dump these
into the container with the
sausage.


Melt some butter into a pan
and sautZ the celery and
the
apple pieces together.
Sprinkle them very liberally
with
sage while cooking. (This
might come to about a
teaspoon
to a teaspoon and a half.)
SautZ the celery and apple
together until the celery
turns a very bright green but
still retains its crispness.
Add this to the container
with
the sausage and onions.


Combine all the remaining
ingredients in the container
with
the sausage, onion, celery,
and apple. Mix well adding
more
sage, black pepper and salt
to taste. (Salt should be
unnecessary, but some
people may wish to add it.)


Usage: Just like regular
stuffing in any poultry. Also
very
good just baked in a dish
and served. It can be made
a day or
two before it is needed and
stores well after fully
cooked
together.
NOTES : Counts for
mushrooms not included in
totals.
Carbs per serving - include all nutritional information if known: 59g carbs total
Effort (Easy, Average, Difficult): Easy
 


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