Brown sausage and onion.
Drain off grease.
Roll out bread dough to the size of a cookie sheet.
Spread sausage mixture on dough.
Sprinkle cheese on top of sausage.
Roll as you would a jelly roll.
Use toothpicks to hold roll together.
Brush top with egg yolk.
Sprinkle sesame seed over roll.
Bake at 375\u00b0 for about 30 minutes.
Boil soup and rice in water.
Brown sausage and drain.
Mix onion, pepper, celery and mushrooms together.
Melt some butter in the sausage.
Mix all the ingredients in large bowl.
Pour into baking dish and bake 20 minutes at 325\u00b0.
Preheat oven to 425 degrees. Grease 10 1/2-inch skillet or 2-quart baking dish, set aside. Brown sausage and onion in medium skillet, drain well. Combine cornmeal, eggs, milk, corn and oil. Pour 1/2 of the batter into prepared skillet. Sprinkle with sausage and onion mixture and cheese. Pour remaining batter over top. Bake 30-40 minutes. Cool at least 10 minutes before cutting. Serves 6-8.
Spread rice evenly in a slightly greased 3-quart casserole dish.
Add chopped vegetables, spreading evenly over rice.
Pour chicken broth and water over rice and vegetables.
Cook sausage until slightly brown; drain.
Spread over vegetables.
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.
Brown sausage and drain grease off before starting rice.
In a frypan, add the butter, then add seasonings.
Saute until tender.
In the same frypan, fry and chop sausage until brown.
You can fix cornbread ahead of time.
In a large bowl, add all ingredients together.
Add the chicken broth.
Mix well and make sure it's good and moist.
Put in a large pan.
Bake at 350\u00b0 for approximately 1 to 1 1/2 hours until firm and golden brown.
Serves 12.
Split hog head and cook in salted water until rags away from the bone (can
be
torn by hand).
Allow to cool.
Remove excess fat.
Use
hand
and
shred
into tiny pieces, removing small bones as you
do
this.
Season to taste using sage, red pepper and salt (Morton sausage seasoning may be substituted). Mix well. Put into
loaf
pan,
drain
off grease and bake at 350\u00b0 for 45 minutes.
Continue\tto drain off fat as it accumulates. Refrigerate.
Slice and serve.
Brown sausage in a skillet and drain well.
In a double boiler, melt cheese.
Add rest of ingredients.
Stir in drained sausage.
Spread this on the miniature 1 pound loaf of rye bread. When ready to serve, place little pizzas on a cookie sheet and heat until cheese is soft.
Cook sausage and drain.
Cook rice.
Simmer celery, bell pepper and onion in butter.
Mix all ingredients together and heat thoroughly.
Whack the sausage in small bits.
Lightly brown hit in skillet.
Stir often.
Add watah.
Combine othah ingredients ('ceptin' buttah) 'n stir into hog meat.
Dump into a greased casserole.
Dot wid buttah 'n bake in a 375\u00b0 oven for 30 minutes. Serves 6.
Mix well in a large bowl.
Let sit until room temperature. Roll into balls the size of large marbles.
Bake on an ungreased cookie sheet at 350\u00b0
for 15 to 18 minutes.
Mix all ingredients together and roll into approximately 1-inch balls.
Bake at 350\u00b0 for 12 to 15 minutes.
Mix well.
Form into 1-inch balls.
Bake at 325\u00b0 for 20 minutes.
Uncooked balls freeze very well.
ater to boil.
Add hog's head and boil for
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.
Brown sausage.
Add green pepper and onion.
Cook until crisp and tender.
Stir in chicken broth and seasonings.
Heat to boiling.
Remove from heat.
Stir in bread cubes.
Toss lightly until moisture is absorbed.
Cover and let stand 5 minutes.
Use this with Sausage Stuffed Squash.
oint, I fry a small sausage patty and taste it so
Mix together for 200 pounds of sausage.
A favorite recipe at the LBJ Ranch is for Deer Meat Sausage.
The finished product is recommended for late Sunday morning breakfast with scrambled eggs, hominy grits, hot biscuits and boiling hot coffee.
Or, it can be served for a late afternoon snack in hot biscuits.
tuff into hog casings, form patties or package the sausage bulk. Immediately