Roast Sausage Ring

Notes: If you can't get a single piece of sausage or connected links, cook cut-link sausages in pan without skewering together.

Yield:

Makes 8 to 10 servings

Recipe from

Nutritional Information

Calories 159
Caloriesfromfat 74 %
Protein 8.5 g
Fat 13 g
Satfat 4.6 g
Carbohydrate 0.4 g
Sodium 557 mg
Cholesterol 36 mg

Ingredients

2 pounds mild pork sausages, such as French-style with white wine and thyme in a single long piece, or connected links of mild Italian or regular pork sausages

Preparation

1. Purchase about 2 pounds mild pork sausages, such as French-style with white wine and thyme in a single long piece, or connected links of mild Italian or regular pork sausages.

2. Lay sausages flat and coil to form a round disk. Slide a metal skewer horizontally through middle section of sausages, then push another skewer through meat perpendicular to the first, forming an X. Place sausages in a close-fitting rimmed pan about 10 by 15 inches.

3. Bake in a 325° oven until well browned, about 55 minutes. Holding the skewers, lift sausages from pan, put on a platter, and pull out skewers. Cut sausages to serve.

4. Discard fat from pan, and if desired, add 1/2 cup water to pan and scrape drippings free; save to add to other recipes.

Note:

June 1998