Sustainable Sausage Couscous Croquettes

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  • 12 ounces Organic Prairie Seasoned Pork Chub
  • 1 12 cups water
  • 2 teaspoons ground cumin
  • 1 cup couscous
  • 14 cup finely chopped fresh parsley
  • 12 cup finely chopped white onion
  • 18 cup minced celery
  • 2 large Organic Valley Large Brown Eggs, lightly beaten
  • 34 cup dry bread crumbs (whole grain)
  • 18 teaspoon cayenne (or to taste, optional)
  • salt & pepper to taste
  • Organic Valley Unsalted Cultured Butter (for pan frying, or organic vegetable oil)


Cook sausage in large saucepan over medium high heat, stirring frequently until thoroughly cooked and no longer pink.

Stir in water (for more flavor, add chicken broth instead of water), cumin, cayenne and couscous; bring to a boil. Cover and simmer for 10 minutes on low heat. Remove from heat; cool 5 minutes.

Stir in finely chopped parsley and onion. Season to taste. Add beaten Organic Valley large eggs; stir well.

Roll up your sleeves and moisten hands with water. Mold cooled sausage mixture into 20 small logs or patties, and roll them in breadcrumbs.

Place ample Organic Valley Unsalted Cultured Butter or your favorite vegetable oil in a large skillet. Pan fry patties over medium heat, until golden and firm, about 4 minutes per side.

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