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.
Place sausage in skillet, cover with water. Bring to a slow boil; boil for 10 minutes.
Drain and return to heat.
Add apricot jam and orange juice. Simmer for at least 1/2 hour, or until liquid has thickened. Keep a lid on skillet and turn sausage several times while cooking. Serve hot.
Garnish with orange slices.
Boil sausage on medium heat for 1 1/2 hours or until tender. Melt butter in skillet.
Chop onions and add to skillet, cook until transparent.
Drain sauerkraut and add to skillet mixing and turning until light brown.
Cut sausages into 1/4 inch (bite size) pieces and add to sauerkraut mixture.
Cook 5 - 10 minutes.
Serve with mashed potatoes.
in 10-inch skillet add sausage, 1/4 cup onion and
Preheat oven to 350 Crumble sausage into microwave safe container and
ot pan.
Add Italian sausage cut into 1 1/2
Cook sausages in boiling water until done, 10 to 12 minutes. Slice thin.
In heavy 5 to 6-quart Dutch oven or stockpot, brown sausage slices and ground beef, stirring to separate beef into small pieces.
Remove meats from pan.
Saute onion, green pepper, celery and garlic in remaining fat in pan.
Spoon off excess fat. Return meats to pan.
Add tomatoes, barbecue sauce, kidney beans and seasonings.
Heat to boiling, reduce heat and simmer, uncovered, 50 minutes, stirring occasionally.
Serve topped with cheese.
Makes 16 cups.
live oil, sauce, peppers, onions, sausage, cheese, a sprinkle of herbs
1. Crumble sausage into a medium skillet. Cook
sing a slotted spoon, transfer sausage to a large bowl; stir
check the notes on this recipe for that, but you'll
ake it.
The original recipe read 1 tsp fresh or
f a fingerprint. (I doubled recipe #28008 and used it with
Sweat vegetables until tender in 1 tbsp butter.
Make package of rice according to directions on box.
Remove vegetables to a bowl and then brown sausage in pan until no longer pink.
put 2 cans of chicken broth and stick of butter into a medium sauce pan and bring to a boil.
Empty cornbread stuffing mix into large bowl.
Pour chicken broth mixture over cornbread mixture, toss with fork until liquid is absorbed.
7. Toss in rice, celery, onions, and sausage and mix until combined.
8. Add poultry seasoning and sage to taste.
In a large skillet, saute sausage, onion and celery. Break the meat up as it cooks.
When sausage is browned, DO NOT pour off the drippings. Add stuffing mix, 2 cups liquid and eggs.
Blend thoroughly.
IF STUFFING TURKEY: Makes enough to stuff a 14 - 16 pound bird. Follow directions on your turkey for baking time.
IF BAKING SEPARATELY: Spoon dressing into an oil-sprayed 9 x 13 inch baking pan.
Bake in a 350 degree oven 40 - 60 minutes.
If necessary, cover stuffing with foil to keep from drying out.
Cook sausage and crumble in small pieces
dd the Homemade Maple Sausage. Brown the sausage, breaking it up with
Cook vegetables according to package directions.
Meanwhile, in a large skillet, saute onion in oil until tender.
Stir in the water, ketchup, vinegar, Worcestershire sauce, honey, mustard, paprika, salt, sugar, pepper and hot pepper sauce. Warm slightly.
Add sausage and bring to a boil.
Reduce heat; simmer, uncovered, for 10-12 minutes or until sauce is slightly thickened and sausage is heated through, stirring occasionally and turning sausage once.
Serve over the vegetable medley (and rice, if desired).
inutes.
Add the crumbled sausage and cook until it is
oneless ham joint throughout this recipe. If you use an uncooked