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.
n a skillet, brown the pork and the garlic in hot
ver medium heat.
Sprinkle pork on all sides with salt
Heat the olive oil in a skillet over medium heat. Sprinkle pork on all sides with salt, pepper, and garlic powder, and lightly coat with cornstarch. Place pork in the skillet, and cook until lightly browned but not done. Transfer to a slow cooker. Place potatoes, green bell pepper, red bell pepper, onion, and corn in the slow cooker.
In a bowl, mix the tomatoes, cream of mushroom soup, milk, broth, and Italian seasoning. Pour into the slow cooker.
Cover, and cook 1 hour on High. Reduce heat to Low, and continue cooking at least 1 hour.
an until hot, add the pork and sear, turning for 5
he same skillet cook the pork, half at a time, until
Use the recipe for Beef or Pork Stew.
Put in a baking pan. Place 2 to 4 unbaked biscuits on the top.
Bake at 400\u00b0 (hot oven) for 20 to 30 minutes, until browned.
resealable plastic bag. Add pork, toss to coat, then shake
ven to 350\u00b0. Sprinkle pork with sage and mint. In
or 7-9 hours, until pork is fork tender.
In
/4 tsp pepper. Toss pork cubes with flour mixture to
nd pepper.
Add the pork in 4 batches, tossing to
Mix everything together, and form into golf ball size meatballs, or smaller if thats to your liking. Slowly drop meatballs into my old world Italian spaghetti sauce recipe #139406 when it reaches a slow simmer (about 1/2 hour into cooking time) Be sure to stir slowly and often so meatballs don't stick and crumble in the pot.
vernight marinade:
Put the pork pieces in a casserole with
epper; mix well.
Add pork cubes, close bag and shake
Stir the pork, soup, cider, apples, squash, parsnips and thyme in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or until the pork is fork-tender.
TIME-SAVING: This recipe may also be cooked on HIGH for 4 to 5 hours.
FOR THICKER GRAVY, stir 1/5 cup all-purpose flour and 1/2 cup water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens.
Brown the pork sausage and the chopped onion in a large pot. No need to add oil for frying.
Add the carrots, celery and potatoes, and mushrooms. Sautee for 5 minutes.
Add creamed corn, sage and 1 cup of broth. Simmer for 20 minutes or until veggies are tender.
Add remaining vegetables and simmer until tender.
Add more broth if mixture gets too thick.
n a Dutch oven. Dredge pork cubes in seasoned flour, brown
atially covered, or until the pork is tender. (I found I
eason with salt, pepper, and Italian seasoning. Mix in garlic. Cook