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.
Mix ingredients together well and stuff celery pieces.
Makes 6 servings.
One stalk equals 1/2 meat and 1 vegetable.
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.
In a large skillet, saute sausage, onion and celery. Break the meat up as it cooks.
When sausage is browned, DO NOT pour off the drippings. Add stuffing mix, 2 cups liquid and eggs.
Blend thoroughly.
IF STUFFING TURKEY: Makes enough to stuff a 14 - 16 pound bird. Follow directions on your turkey for baking time.
IF BAKING SEPARATELY: Spoon dressing into an oil-sprayed 9 x 13 inch baking pan.
Bake in a 350 degree oven 40 - 60 minutes.
If necessary, cover stuffing with foil to keep from drying out.
ake it.
The original recipe read 1 tsp fresh or
in 10-inch skillet add sausage, 1/4 cup onion and
Preheat oven to 350 Crumble sausage into microwave safe container and
emove the casing from the sausage and brown while breaking the
skillet and add the celery. Cook for 2-3 minutes
ackage directions for a double recipe, using broth in place of
n a large skillet, cook sausage over medium heat until no
In large frying pan, lightly brown sausage.
Add celery and onion and cook about 10 minutes.
Mix crumbs, sage and chicken broth.
Add sausage, onion and celery.
Mix well.
Bake in buttered 9 x 12-inch baking dish at 350\u00b0 until browned (depending on oven, can be between 30 and 45 minutes).
Brown the sausage in a large skillet over
Saute sausage, celery and onion. In large bowl, combine sausage mixture and remaining ingredients; blend well. Stuff mixture into bird and roast according to standard roasting directions. Mixture may also be baked in a greased 13 x 9 x 2-inch pan at 350\u00b0 for 1 hour or until lightly browned. Makes about 12 cups or 10 to 12 servings.
Rinse rice real good before cooking.
Boil until tender.
Cut sausage in chunks and brown with celery, peppers and onions. Rinse rice again and combine with browned sausage mixture in a large baking dish.
Add water and bake about 1 hour or until done (dissolve 1 chicken bouillon cube per 1 cup of water).
Stir often and check that there is enough moisture.
When moisture needs to be added, use the water with bouillon dissolved in it.
Very good recipe for a large crowd.
Brown the sausage meat in a large skillet
Cook sausage in large skillet until browned; remove with slotted spoon& drain.
Saute onion& celery in remaining sausage drippings until tender.
Combine sausage, sauteed vegetables, bread cubes, cornbread, sage, marjoram& pepper in a large mixing bowl; blend well.
Moisten with chicken broth.
Mixture can be stuffed into turkey, or placed into a greased 13x9 baking dish& dot with butter.
Cover& bake 20 minutes at 350F; uncover& bake 10 minutes more, or until golden brown.
ubes. Top with the cooked sausage.
Add remaining 1 T
he okra and slice the sausage into 1/2-inch slices