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Ingredients
US|METRIC
4 SERVINGS
- 5 lb. pork leg (Outside Muscle, 402D, ground)
- 16 floz buffalo sauce
- 1 Tbsp. kosher salt
- 1 Tbsp. black pepper (fresh ground)
- 1 Tbsp. celery salt
- 2 Tbsp. parsley (chopped)
- 14 oz. celery (1/4-inch dice, lightly sautéed)
- 1 lb. pepper jack cheese (wt jalapeno, shredded)
- 6 lb. pizza dough (portioned into 2 -2 ½ oz wt dough balls, sheeted into 6” in diameter)
- Egg wash (As needed, or pan spray)
- kosher salt
- black pepper
- parsley (As needed, chopped)
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Directions
- 1. In large mixing bowl, add ground pork, buffalo sauce, salt, pepper, celery salt, parsley, diced celery and jalapeno pepper Jack cheese. Mix well until thoroughly combined.
- 2. Portion into approximately 2 ½ - 3 oz wt and shape into patties approximately 4” in diameter.
- 3. On griddle, sear each side of sausage patty and cook until approximately 160 degrees internal temperature and cool.
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