Pork burgers in gravy with french fried sweet potatoes

Yield: 4 servings

Measure Ingredient
Oil for frying
1 pounds Ground lean pork
1 tablespoon Garlic, chopped
2 tablespoons Parsley
¼ cup Green onions, chopped
1 teaspoon Salt
¼ teaspoon Cayenne pepper
dash Worcestershire sauce
2 teaspoons Prepared horseradish
½ teaspoon Tabasco pepper sauce
4 (6-inch) rounds of pork caul
1 cup Water
2 mediums Sweet potatoes, peeled and
Cut into shoestrings
4 Homemade egg bread rolls,
Sliced in half

Preheat the oil for frying sweet potatoes. In a mixing bowl, combine the first 9 ingredients. Mix well. Shape the mixture into four equal patties. Wrap each pattie with a piece of caul fat, covering the pattie completely. In a skillet over medium-low heat, brown the patties for 2 minutes on each side. After the first 2 minutes add ½ cup of water. Flip over the patties and continue to cook for 2 minutes. Add the remaining water and flip over the patties. Continue to cook for an additional 8 minutes, flipping every two minutes. Fry the sweet potatoes until golden brown, about 3 to 4 minutes. Remove the shoestrings from the oil and drain on a paper-lined plate. Season with Essence. Place the burgers in-between the rolls and serve with the french fries.

Yield: 4 servings


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