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Roast Sausage Ring

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.

Sunset JUNE 1998

  • Yield: Makes 8 to 10 servings

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.

Nutritional Information

Amount per serving
  • Calories: 159
  • Calories from fat: 74%
  • Protein: 8.5g
  • Fat: 13g
  • Saturated fat: 4.6g
  • Carbohydrate: 0.4g
  • Sodium: 557mg
  • Cholesterol: 36mg
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Roast Sausage Ring Recipe

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