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
ny foam that forms. Remove boar from the refrigerator and allow
ven to 450F.
Rub boar on all sides with salt
dd remaining ingredients for the boar, tightly cover and roast in
eat and add the Wild Boar stew meat. Cover and refrigerate
live oil, sauce, peppers, onions, sausage, cheese, a sprinkle of herbs
o serve, remove the wild boar from the pan and wrap
1. Crumble sausage into a medium skillet. Cook
00b0C.
Wash the wild boar, pat dry, and lightly cut
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 bacon around each wild boar medallion. Heat the oil in
an and saute the wild boar over high heat turning regularly
In a large bowl, combine all of the ingredients except the oil, tomato sauce, and pasta. Mix well with a wooden spoon or spatula until uniform in consistency.
Heat the grape seed oil in a large heavy bottom saute pan.
Roll the wild boar mixture with your hands into 2-inch balls. Place them in the hot oil and cook for 2-3minutes on all sides until well browned.
Add the sauce and simmer covered for 10 minutes.
Spoon the meatballs and sauce over your favorite pasta or rice.
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.