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.
ith mushroom gravy (recipe#66984) and mashed potatoes recipe#104098.
Mushroom Gravy (recipe#66984
ame frying pan, brown the sausage, breaking it up as it
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.
ink; drain.
Add mushroom mixture to sausage.
In medium bowl
n the same skillet, brown sausage until cooked through and no
In a large skillet over medium heat, melt margarine.
Saute red pepper, onion and mushrooms until tender.
Remove from skillet.
In same skillet, brown sausage over medium heat until no longer pink; drain.
Add to mushroom mixture.
In a medium bowl, beat eggs lightly; stir in Monterey Jack cheese and mushroom-sausage mixture.
In another medium bowl, combine broccoli, Ricotta cheese and parsley flakes.
Fry sausage; break into small pieces.
Add onion and green pepper.
Cook until tender.
Drain drippings.
Cook egg noodles as directed and drain.
Mix soup with milk.
Add thyme and pepper to taste.
Add mixture to sausage.
In casserole dish, layer half of noodles, half of mushroom-sausage sauce.
Cut cheese in quarters and top.
Repeat layers.
Cover.
Bake at 350\u00b0 for 30 minutes. Serves 6.
f large.
Crumble the sausage in a large skillet, add
Spread croutons in lightly greased 13 x 9 x 2-inch casserole and set aside.
Cook sausage until browned, drain well and sprinkle sausage over croutons.
Combine eggs and next 4 ingredients, mix well and pour over sausage.
Cover and refrigerate at least 8 hours or overnight.
Remove from refrigerator and let stand 30 minutes.
Bake, uncovered, in 325\u00b0 oven for 50 to 55 minutes.
Sprinkle cheese over top and bake an additional 5 minutes or until cheese melts.
Garnish with tomatoes and parsley, if desired.
Serves 8.
he olive oil add the sausage and cook until lightly bowned
In a large skillet over medium heat, melt margarine. Saute red pepper, onion, and mushrooms until tender; remove from skillet. In small skillet, brown sausage over medium heat until no longer pink; drain. Add to mushroom mixture. In medium bowl, beat eggs lightly; stir in Monterey Jack cheese and mushroom-sausage mixture. In another medium bowl, combine broccoli, ricotta cheese and parsley flakes. Heat oven at 350\u00b0. Unroll fillo sheets; cover with plastic wrap or towel.
about 5 minutes. Add the mushroom stock and reduce 5 minutes
Spray a 9x13 pan with Pam.
cube and cook sausages; drain and set aside.
Cube sourdough bread and spread in pan.
Spread sausage and cheese over bread.
In a medium bowl, beat eggs; mix eggs and soup on high speed of electric mixer until well combined; add milk and mix on low till combined.
Pour mixture over cheese.
Cover and chill overnight.
Uncover and bake in a 350 oven for 1 hour.
Saute onions, sausage and garlic until golden brown in oil. Cut sausage links into 3.
Pour in tomato paste, tomato sauce, mushrooms (with juice) and seasonings.
Simmer 15 minutes.
Cook
onion and sausage balls in skillet until onion is tender and sausage is lightly browned.
Drain off excess fat. Add
next 4 ingredients.
Heat to boiling, cover, reduce heat and
simmer 20
minutes.
Add
peas
and pimientos, cover and simmer 5 to 10 minutes longer.
Serves 4 to 6.
ver top.
Top with mushroom sauce. Bake at 350\u00b0
atter. Pour this over the mushroom mixture in the skillet, and
Tomato Mushroom Sauce:
In a frying
or another use).
Place mushroom caps in a bowl and