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.
Brown sausage and cut into 1/2-inch slices.
Saute pepper and onions in 1 teaspoon margarine until soft.
Cook Minute rice.
Mix cut up sausage, onion and peppers, rice, Great Northern beans and salsa in casserole dish and heat on stove until bubbly.
Serve with cornbread for an easy meal that serves 6 to 8 easily.
rown and Serve are just easy.
Prepare pancake mix as
Cook sausage until no longer pink. Do Not Drain.
Stir in butter until melted.
Sprinkle with flour.
Gradually add milk. Mix well.
Add salt, pepper, and hot sauce.
Bring to a gentle boil and cook for 2 minutes, stirring constantly.
Serve over your favorite homemade or refrigerated biscuits.
I sometimes serve the sausage gravy over leftover potatoes from the previous night's dinner that I have fried up.
Recipe says serves 4, I find we rarely get more than 2 servings, so I often will double this.
Crumble uncooked sausage into bite-size pieces and put in slow cooker.
Add remaining ingredients.
Stir gently.
Cover and cook on low heat 4 to 6 hours.
Stir before serving.
Beat eggs until well combined.
Place in greased heated skillet and let cook.
Place sausage patty on top and flip.
Cook until sausage is done.
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.
Other ingredients will vary according to box directions, such as eggs, oil, etc.
Brown sausage in a frying pan; drain.
Prepare both boxes of blueberry muffin mix, according to directions, in a large bowl.
Add sausage and pour into a 9X13 baking dish.
Cooking times will vary, but mine is usually done in about 30 minutes, or until golden on top.
Use a toothpick to test for doneness if you are unsure.
Cut into squares.
Brown sausage and cut into 1/2-inch slices.
Saute pepper and onions in 1 teaspoon margarine until soft.
Cook Minute rice.
Mix cut up sausage, onion and peppers, rice, Great Northern beans and salsa in casserole dish and heat on stove until bubbly.
Serve with cornbread for an easy meal that serves 6 to 8 easily.
Remove sausage from casing and pinch into dime-sized pieces.
Spread sauce over crust; sprinkle with 1 cup cheese.
Add Italian Sausage pieces and green pepper.
Top with the remaining cheese.
Bake according to crust package directions or until sausage is no longer pink (160 degrees F) and cheese is melted.
igh heat. Cook and stir sausage, onion, and reserved mushroom scrapings
r>Remove casings from sausage and place sausage in a large non
an over medium heat. Add sausage and pepper flakes. Cook until
Place sausage in a large, deep skillet.
Preheat oven to 400 degrees.
Add hot water to stuffing mix; stir till blended. Set aside.
Saute Italian sausage in a large nonstick skillet over med-high heat until nicely browned.
Add vegetables to skillet, saute until crisp tender. Drain any oil in skillet.
Place sausage mixture into a 13 x 9 pan.
Cover with tomato sauce.
Cover with prepared stuffing.
Bake 25 minutes or until heated throughout.
Preheat oven to 400 degrees.
Brown the sausage and drain well.
Mix in milk, soup, and sage. Stir in the Bisquick just until moistened.
Fill greased muffin cups. Bake until golden brown, 25-30 min (depending on your oven).
Preheat Oven to 375.
Brown sausage and drain well on paper towels.
Return sausage to skillet and stir in cream cheese until melted.
Remove from heat and cool slightly.
Stir in ranch dressing and sharp cheddar cheese.
Fill scoops with sausage-cheese mixture. Arrange the filled scoops on a cookie sheet or baking pan. For less greasy cups, bake on a wire rack set on top of the cookie sheet.
Bake 8 to 12 minutes, or until cheese is melted and bubbly.
Combine sausage, onion and green pepper in a skillet; cook over medium heat until sausage is browned, stirring to crumble meat.
Drain well; set aside.
Combine water, soup and salt in a large saucepan; bring to a boil.
Add rice.
Cover, reduce heat and simmer 7 minutes.
Add sausage mixture.
Spoon into a 2 1/2-quart casserole. Cover; bake at 375\u00b0 for 35 minutes.
Yields 4 to 6 servings.
Line a 9-inch pie pan with pastry (or use pie shell).
Bake at 400\u00b0 for 3 minutes.
Remove from oven and gently prick with fork. Bake 5 minutes longer.
Cool. Cook sausage until browned; drain. Combine eggs, milk and seasonings in a medium mixing bowl; beat lightly.
Stir in sausage.
Sprinkle 3/4 cup cheese over pastry shell, top with sausage mixture.
Sprinkle remaining cheese on top.
Bake at 375\u00b0 for 50 minutes or until set.
Heat oven to 425\u00b0.
Grease a 15 1/2 x 10 1/2-inch jelly roll pan.
Cook and stir sausage and onion in skillet until sausage is brown; drain.
Mix Bisquick mix and water until thoroughly moistened.
Spread batter in pan.
Spread spaghetti sauce carefully over batter.
Top with sausage mixture and remaining ingredients. Bake until crust is golden brown, 25 to 30 minutes.
Yield:
12 servings.