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.
bsp sausage mixture between mini pies. Brush smaller discs with egg
For Pork Filling: In a dutch oven
Place all ingredients in a large saucepan (kettle).
Cover with boiling water, paddling it thoroughly; simmer slowly about 1 hour, stirring frequently so that meat does not solidfy.
Fill pie; pour out excess moisture, but do not remove all.
Bake at 375\u00b0 about 1 hour.
Makes 4 pies.
Make crust day before by combining first 4 ingredients.
Cut pork into small pieces (walnut size).
Soak meat in seasoned water overnight.
Next day make into 2 crusts pies (individual or regular).
Bake for 1 hour at 450\u00b0 or 1 1/2 hours at 300\u00b0.
Take from oven; cut hole in center of pie.
Then pour into pie 1 envelope Knox gelatine dissolved in 1 pint of water.
Cook pork, salt, pepper, onions and sage on medium heat, stirring to break up meat.
Simmer for approximately 2 to 2 1/2 hours.
Skim off fat.
Add seasoning if necessary.
Cook potatoes; mash, adding salt and pepper to taste.
Mix potatoes and pork, stirring to blend.
Fill pastry shells.
Bake at 400\u00b0 for 20 to 30 minutes until brown.
Cool completely before refrigerating or freezing.
Makes two 9-inch pies.
Simmer pork, beef, water, onion, salt and pepper for 1 1/2 hours.
Let cool; skim off fat.
Add enough bread to hold meat mixture together.
Add spices and applesauce; mix well.
Divide into 2 unbaked pie crusts; add top crusts.
Poke top and bake at 425\u00b0 for 15 minutes.
May freeze baked pies.
Wrap well.
Heat thoroughly before serving.
oil and salt; pour over pork. Cover and cook on low
he roast.
Cook the pork roast for 6 hours on
Put meat and onions in soup pan. Add salt, pepper, cinnamon, cloves and water.
Cook on medium heat. When meat is done cooking, roll out about 1 sleeve of saltine crackers until very fine. Add to meat while still in pan.
Makes about 3 pies.
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.
Plunge the pork into a pan of boiling
In a large skillet, combine pork and hamburg, onion and spices.
Add enough water to cover and simmer for 3 hours, mashing with a fork for the first 1/2 hour.
Prepare pastry; divide into 6 portions.
On floured surface, roll each portion into a 7-inch circle.
Fit each circle into a 5-inch tart pan; press out all bubbles.
Do not prick.
Flute edges.
Cook pork and onion until meat is brown and onion is tender; drain.
Add soup, mushrooms, seasonings and mix well. Spoon into tart shells; top each shell with a pineapple ring; sprinkle with brown sugar.
Bake in 375\u00b0 oven for 25 minutes or until pastry is golden brown.
Garnish with bacon curls if desired.
Generously salt and pepper the pork shoulder; let meat come to
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.
Cut the lean pork into medium-sized chunks.
Parboil the pork for about 5 minutes.
Crush the american ginseng slightly with the side of your knife.
Bring the water to a boil in the inner pot of the thermal pot and add all the ingredients.
Bring the water back to a boil and cook for about 20 minutes.
Remove inner pot from heat and transfer to the outer pot, cover and let it cook for 2 hours.
Season with some salt before serving.
mixing well.
Add the pork, coating the slices well. Cover