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.
Saute cut-up pepper and cut up onion in oil. Drain oil.
Add tomatoes (cut up), tomato sauce, tomato paste plus water, salt and pepper.
Boil sausage for 5 minutes; remove from pot.
Cut sausage into pieces; simmer for 1 1/2 to 2 hours in sauce.
If desired, add 2 small cans of mushroom pieces and stems.
Brown sausage, onions and bacon. Remove bacon and crumble it. Add chicken broth, water and potatoes. Simmer 15 minutes. Add crumbled bacon, sausage, kale and cream. Simmer 4 minutes and serve.
n a mixing bowl, combine sweet sausage and chopped sage. Add 2
edium-high heat.
Add sausage and crushed red pepper. Saute
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.
ver medium-high heat, cook sausage until browned, 5 minutes. Remove
Brown sausage and set aside cut into
arge frying pan.
Add sausage and chop into small pieces
In an 8-quart Dutch oven, cook the chicken wings and sausages until browned on all sides and cooked through, about 25 minutes. Remove to a large bowl.
Remove all but 2 or 3 tablespoons of the drippings in the Dutch oven and cook the onions, red pepper and zucchini until tender, about 5 minutes.
Add tomatoes with liquid, water, orzo, salt, oregano, paprika, turmeric, pepper sauce and browned wings and sausage.
Reduce heat to low; simmer, uncovered, stirring occasionally until orzo is tender and liquid is absorbed, about 10 minutes.
After making your sweet rice, (follow the directions on
Preheat oven to 350\u00b0.
Grease a 9 x 13-inch baking dish and set aside.
Peel and cut up sweet potatoes; cook in boiling water until soft.
Strips casings off of sausage and discard.
Crumble sausage into a frying pan and saute until done.
Drain, reserving some drippings.
Saute mushrooms and onion in 2 tablespoons of drippings.
Cut apples into thin slices about the size of potato chips; set aside.
When sweet potatoes are cooked, mash them and add butter, salt and pepper.
inch pieces.
Slice sausage links. In large skillet (we
Add eggs, green onion, salt, MSG, and pepper in a large bowl and lightly beat together.
In a non-stick skillet heat oil, add sweet sasuage and cook for 1 or 2 minutes until lightly brown.
Drain sausage and add to egg mixture, beat together lightly.
Add entire mixture to the same skillet you used for cooking the sausage.
Cook for about 2 to 3 minutes on each side, or until lightly brown.
Serve with steamed rice.
he pan.
Prick the sausage links to keep them from
Pound- Spicy Sausage.
1 Pound- Sweet Sausage.
2 Pounds-Round
Cut sausage in bite size pieces.
Saute in pan for about 10 minutes.
Drain off fat.
Put sausage, sliced peppers and sliced onion in roasting pan.
Add oil, salt, pepper, onion and tomato sauce.
Sprinkle with garlic powder.
Bake at 350\u00b0 until peppers are soft (about 45 minutes).
f the pan.
Crumble sausage over the bread in the
Remove sausage from casing.
Saute in
After Italian sausage has been browned well and sliced, add onions
to
sausage
drippings and brown lightly (judge if too much grease,
if
you
have
too much pour some off).
Add sausage slices, tomatoes, zucchini, lemon juice, oregano, salt and hot red pepper sauce.
Stir-fry for 5 minutes only.
Enjoy plain or
with freshly
grated Parmesan cheese, sprinkled.
I always serve this over white rice and add a fresh green salad and French or Italian bread for a delightful meal.
Serves 4.