TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
Place sausage in skillet, cover with water. Bring to a slow boil; boil for 10 minutes.
Drain and return to heat.
Add apricot jam and orange juice. Simmer for at least 1/2 hour, or until liquid has thickened. Keep a lid on skillet and turn sausage several times while cooking. Serve hot.
Garnish with orange slices.
in 10-inch skillet add sausage, 1/4 cup onion and
Preheat oven to 350 Crumble sausage into microwave safe container and
ess up anything. When the Amish make it, they have every
*** Things I do with this recipe -- ****.
These do not really
f sweet sourdough starter for AMISH BREAD as well as sourdough
Amish Friendship Cake Initial STARTER:
live oil, sauce, peppers, onions, sausage, cheese, a sprinkle of herbs
ixing bowl, stir together the Amish friendship bread starter, eggs, vegetable
1. Crumble sausage into a medium skillet. Cook
long with this recipe, and your favorite Amish Bread recipe. Store the remaining
long with this recipe, and your favorite Amish Bread recipe. Store the remaining
Do not use metal bowls or spoons for any portion of recipe.
Preheat oven to 350 degrees F (175 degrees C). Grease 2 (9x5 inch) loaf pans.
In a large bowl, combine the Amish bread starter with oil, eggs, 2 cups flour, 1 cup sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/2 teaspoon baking soda, 1 1/4 teaspoons baking powder, and 1 teaspoon vanilla. Mix well. Pour into prepared loaf pans.
Bake in preheated oven for 50 to 60 minutes.
sing a slotted spoon, transfer sausage to a large bowl; stir
check the notes on this recipe for that, but you'll
ake it.
The original recipe read 1 tsp fresh or
f a fingerprint. (I doubled recipe #28008 and used it with
Sweat vegetables until tender in 1 tbsp butter.
Make package of rice according to directions on box.
Remove vegetables to a bowl and then brown sausage in pan until no longer pink.
put 2 cans of chicken broth and stick of butter into a medium sauce pan and bring to a boil.
Empty cornbread stuffing mix into large bowl.
Pour chicken broth mixture over cornbread mixture, toss with fork until liquid is absorbed.
7. Toss in rice, celery, onions, and sausage and mix until combined.
8. Add poultry seasoning and sage to taste.