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.
Preheat oven to 350 degrees.
Mix venison and pork sausage with all ingredients EXCEPT soup.
Shape the mixture into a loaf and place in a baking dish or pan.
Bake at 350 degrees for 1 hour or until done.
Add mushroom soup during the last five minutes of baking.
Enjoy!
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.
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.
ice the Richard's Beef and Pork Sausage into medium-thin slices.
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.
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.
brown and crumble the italian and pork sausage in a big pot.
Cook and crumble the bacon and add to the pot with some of the drippings.
Add the butter or margarine if there is not a lot of grease.
DO NOT DRAIN.
Add the flour to the pan with the sausage to make a sort of roux.
Cook over medium low for about 5-10 minutes.
Add the milk and cook for about 10-15 minutes until thick.
Thin with milk as needed.
Season with some of the ham base, salt, and pepper as you desire.
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.
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.
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.
Brown sausage and drain.
Put croutons in bottom of a 9 x 13-inch pan.
Cover with cheese and then sausage.
Beat eggs. Add milk, mustard and soup.
Pour over mix in pan.
Refrigerate overnight.
Cover to refrigerate, uncover to bake.
Bake for 1 1/4 hours at 300\u00b0.
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.
In a pot saute the sliced onions with 6 spoonfuls of oil for 10 minutes Add the skinned and halves sausages and the spare ribs and the diced bacon After 10 minutes add the boiling hot broth Cook uncovered for about an hour, adding salt to taste and serve the soup on slices of toasted bread Sprinkle with pepper and grated Parmesan.
ieces).
Brown Ground Beef and Pork Sausage together.
While browning meat
Cook and crumble sausage with onion.
Stir in picante sauce and cumin.
Quickly fry each tortilla in oil to soften, about 5 seconds on each side.
Drain on paper towel.
Put about 2 teaspoons of meat mixture.
Roll and place, seam side down, in a 13 x 9 x 2-inch baking dish.
Pour remaining picante sauce over enchiladas.
Top with cheese.
Bake at 350\u00b0 for 15 minutes, or until hot.
Top with guacamole or tomatoes, if desired.
Makes about 6 servings.
In a Dutch oven, bring beans, water and salt to a boil. Remove from heat; cover and let stand for 1 hour or soak overnight.
(Do not drain.)
killet over low heat; cook and stir onion until slightly tender
Rinse
beans.
In
Dutch
oven combine beans and 6 cups water. Bring
to\ta
boil
and simmer 2 minutes.\tRemove from heat; cover and let stand for 1 hour.
Drain beans.
Brown ground beef and pork sausage in large soup pot.
Add peppers and onion to meat mixture and continue to stir and cook for an additional 3-5 minutes.
Stir in remaining ingredients.
Bring to a simmer and cook over medium low heat for 2-3 hours until flavors are well combined and delicious!