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.
Cook sausage and crumble; drain.
Line pie crusts with sausage.
Sprinkle cheese over sausage.
Beat together
eggs, milk, salt, and sour cream.
Pour over sausage.
Bake at 350 degrees for one hour.
Cook sausage over low heat until done and a crumbly consistency.
Drain and set aside.
Cut bread in cubes and place in a 13 x 9-inch Pyrex dish.
Melt butter and pour over bread. Spread sausage over bread and cheese over this.
Combine the remaining ingredients; beat well and pour over the cheese.
Cover and store overnight.
Bake at 350\u00b0 for 40 to 50 minutes, until brown.
Let cool about 10 minutes before cutting into squares. Serves 8 to 10.
tuff as directed in stuffing recipe, and brush with melted butter
in 10-inch skillet add sausage, 1/4 cup onion and
Preheat oven to 350 Crumble sausage into microwave safe container and
alf of the skillet, the sausage (both hot and sweet) to
Preheat oven to 325\u00b0.
Lightly grease baking sheet.
Put all ingredients in a bowl; knead to mix well (this takes some time). Shape into 1-inch balls; place on baking sheet.
Bake for 25 to 30 minutes, or until brown.
Serve hot.
This recipe will serve a large group.
Sausage balls are a tradition in our family on Christmas Eve.
In 9 x 13-inch glass pan (buttered), put croutons first, then cheese, then sausage.
Mix eggs, milk and mustard; pour over sausage.
Refrigerate overnight.
live oil, sauce, peppers, onions, sausage, cheese, a sprinkle of herbs
Place bread cubes in shallow baking dish.
Top with cooked sausage (lumps broken up) and grated cheese.
For a special treat, make this with Cracker Barrel New York Cheddar.
This is a flexible recipe.
I have used as many as 10 to 12 eggs, more milk, etc., and up to 1 pound of sausage.
I think it tastes better with more cheese.
read slices.
Top with sausage.
Sprinkle with cheese.
1. Crumble sausage into a medium skillet. Cook
You will need a deep 2 to 3 quart covered casserole dish. This recipe you layer in the casserole dish.
Start with croutons, some butter, sausage, cheese and repeat until you are close to the top (about 1 to 1 1/2 inches from top).
In a separate bowl, mix eggs, milk, garlic salt, mustard and onion until well blended and pour over layered ingredients in casserole dish.
Cover and chill overnight.
Bake in the morning at 325\u00b0
for 1 hour.
Line 9 x 13-inch dish with crescent rolls, pushing dough up sides of pan.
Blend sauteed sausage, cheese and 3 eggs together. Pour in sausage mixture; cover with second can of crescent rolls. Brush top of rolls with 1 egg.
Bake at 350\u00b0 for 25 to 30 minutes. Make a day ahead and refrigerate.
I prepare this on Christmas Eve and bake it Christmas morning.
This is one of my family favorites.
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