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.
Mix the first 7 ingredients and a couple of cups of cold water together in a saucepan large enough to hold the piece of pork.
Add the pork and more water (enough to cover the pork); give it all a bit of a stir around to combine.
Bring to the boil, then cover and reduce to a simmer; cook for 2 hours (40 minutes per 500g of meat).
Allow to cool for about 2 hours in the stock.
Preheat your fan forced oven to 180 degrees celsius.
Cover the top of the pork with the olive oil and massage in well.
Place the pork into your oven and bake for 1 hour and 15 minutes. I baked it for the first hour at 180 degrees celsius and then the last 15 minutes at 200 degrees celsius to obtain a crust on the roast.
ave the butcher separate the pork hock bones.
Step 2: Rinse
ake this vegetarian, omit the pork hock. Instead, drop 2 tbsp of
stirring constantly.
Add the pickled pork, bay leaves, thyme, hot sauce
Place pork hocks in a stock pot
Place the smoked hock, water and kidney beans in
Steam buns until tender and puffy, 10-15 minutes. Slice open but not through.
Spread each bun with aioli. Stuff with cabbage and pork belly; add any of the optional ingredients as well. Drizzle with the reduced marinade from the pork belly recipe.
Wash hocks and place in large pot.
Cover with hot water, add 2 teaspoons salt (if fresh meat) and simmer covered until meat is nearly tender (about 1 1/2 hours).
Add carrots, chopped peeled onions and pared potatoes, cut in half.
Cover and cook for 15 minutes.
Add cabbage, cut in wedges and cook covered for 15 minutes longer or until vegetables are tender.
Sprinkle vegetables with salt, pepper and paprika.
Serves 4.
Sieve tomatoes into 4-quart heavy kettle.
Add sugar, 1 teaspoon salt, pepper, bay leaf, cinnamon, basil, garlic and meat, poultry and sausage seasoning.
Also all pork hock.
Cook slowly.
(For Broth).
Cover pork hocks with water, add chopped
uart of the water, the pork hocks, thyme sprigs, bay leaves
oil and salt; pour over pork. Cover and cook on low
chili powder, reserved beans and pickled pork or chunk ham and simmer
ime, add vegetables and the pickled pork.
Cook for 1 hour
Combine everything except pork butt in a sauce pan and boil for 5 minutes.
Allow to cool.
While seasoning is cooling, cut pork butt into 2 inch pieces.
Combine pork butt and seasoning mixture in a container with a tight fitting cover.
Stir to remove bubbles.
Cover and refrigerate for 3 days.
Use when making red beans and rice (just throw a cup or two in with the beans while they cook).
6-8 minutes. Add garlic, pickled pork, bay leaves, dried thyme, cayenne
Cut pork into 2-inch cubes.
Put garlic, peppers, salt and vinegar into blender and mix together for about half a minute. Pour over pork and let it marinate overnight, turning it at least a couple of times.
Cook pork in marinade until done.
(Be very careful that you don't overcook it.)
Drain. Brown in skillet until nice and brown.
If making a large amount, you can brown pork under the broiler.
he roast.
Cook the pork roast for 6 hours on