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.
Brown sliced sausage in stew pot sprayed with cooking spray. Remove and make roux using salad oil and flour. Cook roux until brown but not burnt. Add garlic and saute until soft. Add broth, sausages, lentils, and seasonings. Bring to a boil; lower heat and simmer 45 minutes to 1 hour or until lentils are soft when pressed. Serve with corn bread.
Press sauce button on the Instant Pot and get nice and hot.
Add the oil and then the onion, carrots, and celery and saute for 5 minutes.
Add the sausage and brown for about 5 minutes.
Add the rest of ingredients and stir.
Put on the lid and push the lever to the back to pressure cook.
Press the manual button for 25 minutes.
When time is up, quick release or let the pressure come down naturally.
Serve.
rom heat. Set aside. Place sausage in a small nonstick skillet
in 10-inch skillet add sausage, 1/4 cup onion and
Preheat oven to 350 Crumble sausage into microwave safe container and
olander.
To complete the lentil salad: In large bowl, toss
In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled ...
et aside.
Crumble the sausage into a large nonstick skillet
inutes and then add sliced sausage.
After 4-5 minutes
live oil, sauce, peppers, onions, sausage, cheese, a sprinkle of herbs
Cut sausage in half lengthwise.
Cut
f olive oil.
Remove sausage from casings and crumble.
1. Crumble sausage into a medium skillet. Cook
inutes.
Add the garlic, sausage, and thyme; cook 1 minute
In large pot, cook sausage and onions until onions are soft.
Add all other ingredients and bring to a boil.
Reduce heat and simmer soup, covered, about an hour or until potatoes and carrots are tender.
ight fitting lid. Lightly brown sausage and break into smaller pieces
Dice the first four ingredients and saute them in a large pot with the oil. Saute until tender.
Remove vegetables from the pan and add the Italian sausage, removed from the casing, to the pan. Brown then drain off fat.
Pour 8 cups for chicken broth, the vegetables back into the pot.
Add tomatoes and lentils.
Add remaining ingredients.
Simmer until the lentils are tender, 30-45 minutes.
Remove 1/3 of the soup and puree. then return it to the pot.
Correct the seasonings and remove bay leaf.
sing a slotted spoon, transfer sausage to a large bowl; stir