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.
eat. Working in batches, cook pork, stirring, for 5 mins, or
frying pan, brown the pork, then remove from pan. Drain
oil and salt; pour over pork. Cover and cook on low
he roast.
Cook the pork roast for 6 hours on
Spread the dry rice evenly into a greased roaster.
Sprinkle the seasoning packet over the top of the rice.
In a large bowl, stir together the vegetables, soup, water and mushrooms.
Pour this over the rice.
Arrange the pork chops on top.
Sprinkle with salt and pepper.
Cover with foil and bake for 1 1/2 hours at 350\u00b0.
peppercorns, and fat. Shred the pork and set aside.
You
Prepare Shredded Savory Pork and Chile Colorado as directed.
toss minced green onions with pork pieces, ginger, soy sauce, Worcestershire
o 180C (350F).
Toss pork in flour, shake away excess
Dredge pork with flour.
Heat oil in a large pan until sizzling.
Add pork and cook until browned, stirring occasionally. Remove pork to casserole.
Drain excess oil from pan.
Pour into pan the cider or chicken stock.
Heat, stirring, to remove browned particles.
Put all ingredients together with pork.
Cover and bake at 325\u00b0 for approximately 2 hours or until done.
Plunge the pork into a pan of boiling
Brown pork in skillet and set aside.
Spread 1/2 sauerkraut in 2-quart greased casserole.
Cover with 1 onion.
Place pork on top.
Layer onions and sauerkraut on top of pork.
Pour water over all, cover and bake at 325\u00b0 for 4 hours.
Serves 6.
set aside.
Slice the pork chops into 1/4-inch
Preheat oven to 375\u00b0C.
Saute onion, mushrooms and celery in butter over med high heat.
Add green pepper and shredded carrot and cook until slightly softened.
In casserole dish mix cans of soup, milk and rice.
Add ground pork to saute pan and brown.
Once pork is cooked through add pork/onion/celery/carrot mixture to soup/rice mixture in casserole dish.
Cook for 1 hour in oven at 375\u00b0C.
Generously salt and pepper the pork shoulder; let meat come to
Roll pork in flour and brown in oil over low to medium heat. Drain.
Set aside.
Mix all other ingredients and add to pork. Pour into greased long casserole dish and bake, covered with aluminum foil, for 1 1/2 hours at 325\u00b0.
Crumble pork into a 3-quart casserole. Stir in mushrooms and onion. Cover with heavy-duty clear plastic wrap.
Microwave at High 5 to 7 minutes until pork is done, stirring twice. Drain fat. Cook and drain the egg noodles.
Add noodles, 1 1/2 cups cheese, peas, soup and seasoning.
Stir well. Cover and microwave at Medium 9 to 11 minutes or until thoroughly heated, stirring once. Sprinkle with remaining cheese. Cover and cook at Medium for 1 1/2 to 2 1/2 minutes. Serves 6 to 8.
Stir-fry pork in combination of olive oil and salad oil (2 tablespoons) until pork looks pink.
Add mushrooms, onion and garlic and saute about 3 to 5 minutes in total.
Prepare rice in chicken broth.
In casserole mix the ingredients with cheese, egg and enough broth to moisten.
Bake at 375\u00b0 for 30 minutes.
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.