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.
FOR THE PORK: Heat a little butter in a skillet and cook leek until tender.
Add pork in small amounts and stir constantly for 1-2 minutes until just browned.
Add mushrooms, red pepper and tomato and cook a further 2 minutes.
Stir in combined Vegemite, tomato paste, sour cream and parsley. Heat gently, but don't boil.
FOR THE FETTUCCINE: Melt the butter in a frying pan.
Stir in Vegemite. Add pasta and spring onions and toss well. Serve under or beside the cooked pork.
In a skillet, stir-fry pork in oil for 3-4 minutes or until no longer pink.
Remove and keep warm.
In the same skillet, saute mushrooms, onions and garlic for 3 minutes.
Add the broth, tomato paste, lemon juice, tarragon and pepper.
Simmer, uncovered, for 5 minutes.
Return pork to the pan.
Combine flour and sour cream; stir into pork mixture.
Bring to a gentle boil; cook and stir for 2 minutes.
Sprinkle with parsley.
Serve over noodles.
Heat the oil in a pan, add the pork in batches and sear for 3-4 mins. Season then remove all the meat from the pan and set aside.
Add the onion and mushrooms to the pan and saute for 4-5 mins, stirring occasionally. Season then sprinkle with flour and mix in. Deglaze the pan with stock and gradually pour in the rest, stirring. Add the pork back into the pan and cook over a low-medium heat for 10-15 mins.
Stir in the pickles, cream and mustard and cook for a further 2-3 mins. Sprinkle with parsley before serving.
Combine pork, corn starch, and soy sauce in a bowl. Let it sit for a bit and while you cook the vegetables.
Soften the onion and garlic in the oil for a couple of minutes, add broccoli and garlic. When broccoli is thawed, add the pork+soy mix, sesame oil, mirin or sherry, pepper, and as much water as needed to make a nice sauce. (I find pork comes out more tender if simmered than fried, which means immersing it.) Bring to a light bubble and cook 5 minutes or so, or until pork is cooked through. Serve with noodles or rice.
edium-high heat. Cook the pork chops in the hot oil
large skillet.
Add pork loin and sprinkle with salt
honey, and dry mustard. Add pork strips and mix to coat
oil and salt; pour over pork. Cover and cook on low
Trim the pork and cut into strips 1/
he roast.
Cook the pork roast for 6 hours on
Stir sweet potatoes, carrots, and onion together in a slow cooker. Stir white grape juice, applesauce, and water together in a bowl. Pour 1/2 the grape juice mixture over the vegetables in the slow cooker. Place pork roast on top of the vegetables and pour remaining grape juice mixture over pork.
Cook on Low for 10 hours. Ladle accumulated juices over the roast when serving.
Heat oil and butter in pan, add pork, cook, stirring until tender.
Remove pork from pan, add onion, cook, stirring until soft then stir in mushrooms and cook for a further 2 minutes.
Stir inblended cornflour and orange juice, rosemary and rind. Stir until mixture boils and thickens.
Add pork, stir.
Stir in cream and cook until heated through.
In skillet, brown pork in oil; drain fat.
Add onion and garlic; cook until onion is tender.
Transfer to slow cooker. Combine mushrooms, bouillon, dill weed and pepper.
Add 1 cup water.
Pour over meat.
Cover and cook on low heat setting for 10 hours.
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.
Heat oil in a large skillet over medium-high heat. Cook chops until well browned on both sides. Remove chops and set aside.
Add onion and mushrooms to the skillet and cook until tender, stirring occasionally. Return chops to skillet. Add water, mustard and salt. Raise heat to high and bring to a boil. Reduce heat to low, cover and simmer for 1 hour.
Remove chops to a warm platter. Into skillet add sour cream and heat through (do not boil). Pour sauce over pork chops. Garnish with parsley and serve.
peppercorns, and fat. Shred the pork and set aside.
You
Prepare Shredded Savory Pork and Chile Colorado as directed.
Heat a large skillet over medium-high heat. Brown the pork chops in the hot pan, about 4 to 5 minutes per side. Pour in the apple juice and maple syrup; reduce heat and simmer until the juice has reduced and thickened slightly.
Cook until the pork is no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Preheat a grill to medium heat.
Put apple in a pan with water and sugar. Cover and cook on low heat, stirring occasionally, for 10 to 20 minutes until cooked and pulpy.
Place pork chops under a preheated grill and cook for 5 to 10 minutes on each side. Cover each pork chop with some of the apple sauce mixture then with cheese. Return to grill and cook until cheese melts and is bubbling.