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.
nto 3 strips.
Combine pork sausage, 1 egg, bread crumbs, garlic
he sausage slightly,and brown in a skillet over medium heat with
Fry down and crumble pork sausage.
Add smoked sausage which has been sliced
Mix pork sausage, slightly beaten egg, bread crumbs, and sage together in mixing bowl. I mix it with my hands because it is easier.
Shape into approximately 2 dozen balls.
Put in ungreased frying pan. Brown slowly about 15 minutes. Pour off fat.
In separate mixing bowl, combine ketchup, brown sugar, vinegar, and soy sauce and mix.
Put pork sausage balls in slow cooker and cover with sauce.
Cook on low for 6 to 8 hours.
(If you don't have a slow cooker) Combine sauce and balls in pot. Cover and simmer for 30 minutes on stove.
In wok or skillet, brown pork sausage, drain and set aside.
Combine in wok or skillet: Shredded cabbage, onion, crushed red pepper, sugar, salt, and water. Steam covered for approximately 20 minutes or until cabbage is tender; stirring occasionally.
Return pork sausage to wok or skillet with cabbage mixture and add sour cream; mix well. Serve stuffed inside warmed pita bread.
Saute and crumble pork sausage.
Brush both sides of bread with melted butter.
Layer bottom of 7 1/2 x 12-inch pan with six slices of the bread.
Sprinkle sausage pieces over bread.
Lay one slice of cheese on each piece of bread.
Set the remaining 6 slices of trimmed bread over the bottom slices.
Chop finely the green pepper and onion and mix with the chopped parsley.
Combine with pork sausage.
In a bowl, mix together with your hands Pork sausage, red pepper, cumin, garlic and salt. Form patties. Fry in a skillet over medium heat until well done.
Boil 7 minutes in 4 1/2 cups water the chicken noodle soup and rice.
Add pork sausage, celery, onion and green pepper.
Pour into casserole.
Cover with bread crumbs.
Bake at 350\u00b0 for 1 hour.
roll out the pastry and cut into circles.
add 1 tsp baked beans and 1 tsp pork sausage.
fold the pastry in half and spread some butter or a beaten egg on top.
bake in a moderate over for 15 minute.
Cook rice according to pkg. directions.
Fry pork sausage, crumbled, drain off fat.
Saute onions.
Mix in flour and stir in cream, salt, thyme, oregano, margarine, slivered almonds and mushrooms.
Mix in cooked rice and chicken broth.
Bake at 350 for 40 to 45 minutes.
Fry pork sausage.
When done, cut into 2-inch pieces.
Set aside.
Slice potatoes and fry in butter.
Salt.
Warm corn and beans in pan.
Mix all ingredients together.
Serve hot.
Add pepper to taste.
Gravy: Add cornstarch to the water with pork drippings for thickness. Add salt and pepper for taste.
inch thick. Cut dough with a floured 2 1/2
n a heatproof bowl. Cover with hot water. Soak until softened
PORK LOAF: Crumble bread into milk
Rinse rice real good before cooking.
Boil until tender.
Cut sausage in chunks and brown with celery, peppers and onions. Rinse rice again and combine with browned sausage mixture in a large baking dish.
Add water and bake about 1 hour or until done (dissolve 1 chicken bouillon cube per 1 cup of water).
Stir often and check that there is enough moisture.
When moisture needs to be added, use the water with bouillon dissolved in it.
Very good recipe for a large crowd.
arge, 12\" skillet, crumble the pork sausage and brown. Drain excess fat
ngredients in bowl,.
Cover with press and seal refrigerate for