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.
n a bowl and toss with 1 tablespoon oil.
Arrange
Sausage Gravy: In medium saute pan, cook sausage until rendered and well browned.
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To make the gravy: Crumble sausage in skillet and cook
Salt venison and brown in hot oil.
Remove and set aside.
Add onion, bacon, carrot, celery and parsley to pan drippings.
Saute until carrot is half cooked; add flour, tomato, sage, salt, pepper and rosemary.
Return meat to gravy.
Add wine and enough water to cover the meat.
Add tightly fitting lid and simmer until meat is tender.
Remove venison, strain the gravy and return meat to pan. Add sausages that have been sliced in rounds and bring to a boil. Serve with dumplings.
Serves 8.
ake 25-30 minutes.
Sausage Gravy: Cook sausage in a large skillet
Brown sausage in skillet.
Leave the sausage and natural juices inside skillet.
Keep mixture on medium heat.
Mix thoroughly flour.
More flour may be necessary to properly absorb juices.
Pour in milk, stirring slowly.
Continue to stir until gravy thickens to desired consistency.
Remove from heat.
Salt and pepper to taste.
resealable plastic bag. Whisk eggs with 2 tablespoons milk in a
killet over medium heat; add sausage and cook and stir, crumbling
Cook sausage, onion and mushrooms in butter in skillet.
When squash is done baking and cooled slightly, cut in half and scoop out seeds.
Add sour cream to sausage mixture.
Stuff squash with sausage mixture.
Place in baking dish. Return to oven and bake for 20 minutes at 350 degrees.
First:
Cook sausage in microwave (6 minutes on High) or by steaming in a covered pan over medium-low heat until cooked.
Cut sausage into small, bite-sized pieces.
Reserve.
melt the margarine and crumbled sausage.
Cook slowly, stirring occasionally
eyond good if also served with the recipe I posted for Mom
In a 9 x 13 x 2-inch Pyrex, layer bread cubes, cheese, bread cubes and cheese.
Top with sausage that has been fried, crumbled and drained.
minutes, until softened. With a slotted spoon remove the
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
While pasta is cooking, cook sausage and peppers in large skillet over medium heat until sausage is brown and juices run clear. Drain sausage mixture and return it to the pan. Pour in the broth, season with black pepper and bring to a boil.
Toss pasta with sausage sauce and serve.
nd add both types of sausage and onion. Cook over medium
Cut sausage diagonally into 1/2\" thick
Cook pasta according to package directions.
Meanwhile, cut the sausage into 1-inch pieces.
In a large skillet, cook sausage and sweet peppers over medium-high heat until sausage is brown.
Drain off fat.
Add broth and black pepper to skillet.
bring to boiling; reduce heat and simmer, uncovered, for 5 minutes.
Remove from heat.
When pasta is cooked, drain well.
Toss pasta with sausage mixture and sniped parsley.
Serve.
Cut a slice from each apple top.
Scoop out the cores and pulp, leaving shells about 3/4-inch thick.
Cut the pulp from the cores and combine with sausage.
Sprinkle apple shells with salt and sugar.
Fill shells heaping full of sausage.
Bake at 375\u00b0 for approximately 1 hour.