edium size bowl combine the ground pork, diced shallots, minced garlic, salt
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.
big bowl, mix the ground pork, half the chopped garlic, half
ood processor until coarsely ground.
Combine the ground pork, salt, pepper and
f lightly salted boiling water for 15-20 minutes, or until
Heat charcoal or gas grill to medium. Combine ground pork, onion and hot sauce; mix well with hands. Shape into 4 (8-oz.) burgers; season with salt and pepper on both sides.
Grill burgers until internal temperature reaches 165 degrees F., turning after 8 minutes. Place 2 slices cheese on top of each burger to melt.
Lightly toast brioche buns on grill, being careful not to burn. Place pork burgers on buns; top each with 4 half strips of bacon.
Serve with lettuce, tomato, pickles, mayonnaise and mustard on the side.
In a large bowl, combine ground pork, breadcrumbs and cilantro. Shape into 6 patties.
Preheat grill. Oil grates and cook patties until browned on both sides and cooked through. Place on burger buns along with cucumbers and sweet chili sauce.
Serve immediately.
Heat 1 tbsp of the oil in a large skillet on high heat. Saute bacon and onion 2-3 mins, until onion is tender. Transfer to a bowl to cool.
Add ground pork, mayonnaise and celery; season to taste. Form mixture into 4 patties; refrigerate 20 mins.
Heat remaining 1 tbsp oil in same skillet on high heat. Cook patties 3-4 mins each side, until golden and cooked through. Drain on paper towels.
Serve patties on rolls with salad leaves, pepper and avocado.
Preheat grill 5 minutes.
Gently mix together ground pork and seasonings. Shape into burgers about 3/4 inch in thickness.
Grill burgers 7-8 minutes. Serve on buns with your favorite condiments.
In a large bowl combine combine ground pork, 1 teaspoon of italian seasoning, salt and black pepper; mix well. Form mixture into four 3/4-inch thick patties.
Cook patties, uncovered, on the rack directly over medium coals for 14-18 minutes or until done (160F) and juices run clear, turning once halfway through. Top each burger with cheese. Grill 1-2 minutes more until cheese begins to melt.
Meanwhile, in a small bowl combine olives, oil, crushed red pepper and remaining 1/4 teaspoon italian seasoning. Top burgers with olive mixture.
o coat the surface. Cook for 1 min or until set
he green beans. Heat oil for deep frying to 375 degrees
n a large bowl, combine ground pork, sofrito, egg, and bread crumbs
Heat charcoal or gas grill to medium. Combine ground pork, onion, cheeses, Worcestershire sauce, hot sauce and garlic in large bowl; mix well with hands. Shape into 1-inch thick patties (9 to 12); sprinkle pepper and salt on both sides.
If a smokier flavor is wanted, add a small handful of pecan or oak wood chips to fire about 10 minutes before putting patties on.
Grill burgers approximately 15 minutes until internal temperature reaches 165 degrees F, turning every 5 minutes.
alf the sesame oil.
For the pork sauce, heat peanut oil
Combine ground pork, water chestnuts, green onions, salt and pepper, mixing lightly but thoroughly.
Divide mixture into 4 equal portions and shape into patties about 1/2-inch thick.
Place patties in heavy skillet.
Cook over medium heat 5 minutes.
Turn and cook 5 minutes.
Pour off drippings as they accumulate.
Turn patties, brush lightly with glaze and continue cooking 3 minutes or to desired doneness.
Serve on lettuce rafts.
Makes 4 servings.
Preparation time:
10 minutes; cooking time: 13 minutes.
Saute mushrooms and garlic.
Mix with ground pork.
Add 3 splashes of Worcestershire sauce.
Mix thoroughly.
Broil in oven 10 minutes (depending on oven), flipping once.
*I would also probably add some chopped onion to the saute, but DH can't have those, so I haven't tried it.
Make 4 large, flattened patties from the ground pork.
Dredge first in flour, then in egg, then in breadcrumbs.
Fry on high heat in about 1/8\" of vegetable oil until crisp and golden brown.
Heat buns in the microwave for a minute, wrapped in a kitchen towel.
Serve garnishes separately.
FOR THE SLAVINKEN: Crumble bread, pour
Add chicken broth, water and mushroom in a saucepan and bring to a broil.
Add ground pork - crumble pork into small pieces with the back of a wooden spoon as you stir then add carrots and Lipton onion mushroom soup mix stir and let simmer in medium heat for 3 to 5 minutes.
Add tofu, red banana pepper, parsley, fish sauce, garlic, ginger and ground pepper, stir and simmer for 2 to 3 minutes.
Add scallion and sesame oil.
Serve hot.