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.
In wok or skillet, brown pork sausage, drain and set aside.
Combine in wok or skillet: Shredded cabbage, onion, crushed red pepper, sugar, salt, and water. Steam covered for approximately 20 minutes or until cabbage is tender; stirring occasionally.
Return pork sausage to wok or skillet with cabbage mixture and add sour cream; mix well. Serve stuffed inside warmed pita bread.
Mix pork sausage, slightly beaten egg, bread crumbs, and sage together in mixing bowl. I mix it with my hands because it is easier.
Shape into approximately 2 dozen balls.
Put in ungreased frying pan. Brown slowly about 15 minutes. Pour off fat.
In separate mixing bowl, combine ketchup, brown sugar, vinegar, and soy sauce and mix.
Put pork sausage balls in slow cooker and cover with sauce.
Cook on low for 6 to 8 hours.
(If you don't have a slow cooker) Combine sauce and balls in pot. Cover and simmer for 30 minutes on stove.
Saute and crumble pork sausage.
Brush both sides of bread with melted butter.
Layer bottom of 7 1/2 x 12-inch pan with six slices of the bread.
Sprinkle sausage pieces over bread.
Lay one slice of cheese on each piece of bread.
Set the remaining 6 slices of trimmed bread over the bottom slices.
roll out the pastry and cut into circles.
add 1 tsp baked beans and 1 tsp pork sausage.
fold the pastry in half and spread some butter or a beaten egg on top.
bake in a moderate over for 15 minute.
In a bowl, mix together with your hands Pork sausage, red pepper, cumin, garlic and salt. Form patties. Fry in a skillet over medium heat until well done.
Cook rice according to pkg. directions.
Fry pork sausage, crumbled, drain off fat.
Saute onions.
Mix in flour and stir in cream, salt, thyme, oregano, margarine, slivered almonds and mushrooms.
Mix in cooked rice and chicken broth.
Bake at 350 for 40 to 45 minutes.
Boil 7 minutes in 4 1/2 cups water the chicken noodle soup and rice.
Add pork sausage, celery, onion and green pepper.
Pour into casserole.
Cover with bread crumbs.
Bake at 350\u00b0 for 1 hour.
Fry pork sausage.
When done, cut into 2-inch pieces.
Set aside.
Slice potatoes and fry in butter.
Salt.
Warm corn and beans in pan.
Mix all ingredients together.
Serve hot.
Add pepper to taste.
ver medium heat. Brown the sausage patties for 3 to 4
nto 3 strips.
Combine pork sausage, 1 egg, bread crumbs, garlic
se clean hands).
Form sausage into about a 3-inch
PORK LOAF: Crumble bread into milk
arge, 12\" skillet, crumble the pork sausage and brown. Drain excess fat
Place meat in a large bowl.
Have everything cool.
Break up the meat, sprinkle evenly with the rest of the ingredients.
Make sure everything is evenly mixed by kneading the mixture with your hands.
At this point the chorizo will keep for at least a couple weeks in your refrigerator, Or let it season for a couple days in your refrigerator, then wrap it in small packages, (3-4 ounces is about right for two people), and it will freeze fine for months.
It can also be stuffed into casings and smoked like any other pork sausage.
Mix fat and lean pork.\tStart out by adding the seasonings listed above.
Mix thoroughly.
Cook a small patty and taste. Adjust seasonings to taste.
Mix ground pork and all spices thoroughly.
Shape into patties and freeze.
Preheat oven to 300 degrees F (150 degrees C). Grease a baking sheet.
Mix baking mix, Cheddar cheese, sage-flavored pork sausage, and hot pork sausage together in a bowl. Roll mixture into golf ball-sized balls; arrange balls on the prepared baking sheet.
Bake in the preheated oven until meatballs are no longer pink in the middle and browned on the outside, 25 to 30 minutes.
Preheat the broiler.
Place ground pork sausage and spicy ground pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain sausage. Mix in processed cheese sauce. Arrange pumpernickel party bread slices in a single layer on a medium baking sheet. Place even amounts of the sausage mixture on each slice.
Broil the bread slices 3 to 5 minutes, checking frequently, until toasted.
then add the veggie sausage. Add the pork sausage to the other dry