If desired, peel frozen farmer sausage. (The best way is to
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.
arge soup pot, add the farmer sausage and cook for about 1
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.
Cut sausage into 1 inch pieces, then in half again.
In a frying pan heat oil cook sausages for 3 minutes.
Add diced potatoes cook for 2 minutes set aside.
In a large soup pot add beef stock, carrots celery, rutabaga, onion.
Boil 20 minutes or until vegetables are tender.
Add sausage, potatoes,kidney beans, tomato paste, salt and pepper.
Simmer for 10 minutes.
Add green pepper and parsley simmer another 5 minutes.
in 10-inch skillet add sausage, 1/4 cup onion and
Preheat oven to 350 Crumble sausage into microwave safe container and
live oil, sauce, peppers, onions, sausage, cheese, a sprinkle of herbs
After precooking and draining the navy beans, place in dutch oven. Add all other ingredients and stir together. Bake in oven for 2 to 2 1/2 hours.
For best flavour, bacon and farmer sausage can be prefried before adding to dutch oven.
1. Crumble sausage into a medium skillet. Cook
sing a slotted spoon, transfer sausage to a large bowl; stir
check the notes on this recipe for that, but you'll
he package.
Brown the sausage in a large pan. Remove
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.
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.
Cook sausage and crumble in small pieces
In a skillet, brown and crumble sausage until fully cooked. Remove sausage; save drippings. In the drippings, cook potatoes and onion until potatoes are browned, stirring often. In a bowl, beat eggs, milk, parsley and salt. Pour over potato mixture. Add sausage. Cook and stir gently over medium heat until eggs are set. Sprinkle with cheese. Cover for 1 to 2 minutes or until cheese melts.
he pasta.
Fry the sausage slices over medium heat in