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.
auce, lime leaves, and whole Thai basil bunch. Let simmer on
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.
Since this Thai-influenced recipe calls for lager, a Thai lager would be
Cook sausages, thinly slice on the diagonal set aside.
Mix next four ingredients then add all ingredients with sausage.
It is best to serve when the sausage is still warm and the cucumber and red onion is cool.
Brown sausage and cut into 1/2-inch slices.
Saute pepper and onions in 1 teaspoon margarine until soft.
Cook Minute rice.
Mix cut up sausage, onion and peppers, rice, Great Northern beans and salsa in casserole dish and heat on stove until bubbly.
Serve with cornbread for an easy meal that serves 6 to 8 easily.
f the navy or great northern beans and set aside. (this
In a soup pot, brown sausage until no longer pink.
ollows.
1 Cook the sausage, chicken, and onion separately, I
Set aside.
Combine 'pad Thai sauce' ingredients together in a
in 10-inch skillet add sausage, 1/4 cup onion and
Preheat oven to 350 Crumble sausage into microwave safe container and
he casing from the Italian sausage and brown over medium heat
Add the 4 oz. of Thai curry paste and mix well
In a large skillet cook sausage over medium heat about 8
Preheat oven to 350 degrees.
Wrap tortillas in foil and place in oven to warm.
In skillet, crumble and cook sausage and onions over medium heat until browned.
Remove from heat and add beans and tomatoes.
Pour 1/4 of enchilada sauce on bottom of 9 x 13 baking dish.
Remove tortillas from oven.
Divide sausage mixture between tortillas, roll up and place in baking dish.
Cover with remaining enchilada sauce.
Top with grated cheese.
Bake 20-25 minutes or until hot.
Cut sausage into bite-size pieces,and cook over the stove in a medium-sized pot over medium-high heat for about 5 minutes.
Sprinkle with salt, pepper and cajun seasoning to taste.
Add chicken broth, and bring to a boil.
Add diced tomatoes, simmer for about 3 minutes.
Add greens, and cook over medium-low heat until tender.
add beans, and cook until heated through.
In Dutch Oven, brown sausage with garlic.
Stir in broth, tomatoes and carrots, season with salt and pepper.
Bring to boil, reduce heat, cover and allow to simmer 15 minutes.
Stir in beans with their liquid and zucchini.
Cover and simmer another 15 minutes, or until zucchini is tender.
Remove from heat, stir in spinach.
Cover and allow spinach to cook in the steam from the soup for another 5 minutes or until tender.
Serves 6.
live oil, sauce, peppers, onions, sausage, cheese, a sprinkle of herbs
Brown sausage and cut into 1/2-inch slices.
Saute pepper and onions in 1 teaspoon margarine until soft.
Cook Minute rice.
Mix cut up sausage, onion and peppers, rice, Great Northern beans and salsa in casserole dish and heat on stove until bubbly.
Serve with cornbread for an easy meal that serves 6 to 8 easily.