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.
In a large, heavy pot, brown sausage.
Drain grease in a colander.
In the same pot, saute celery, onion, bell pepper and garlic in small amount of chicken broth.
Add remaining chicken broth and the drained sausage.
To this, add mushroom soup, celery soup, drained water chestnuts and mushrooms; stir well.
Add rice, enclosed herb packet and almonds.
Pour into a 16 x 9-inch baking dish.
Cover with foil.
Bake at 350\u00b0 for 1 1/2 hours.
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.
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.
Cook rice as package directs.
Drain.
Cook sausage until done, breaking up with fork as it cooks.
Drain well on paper towels.
Simmer onion in 2 tablespoons of butter until soft.
Stir in flour until bubbly; stir in milk, salt and pepper until thickened.
Saute mushrooms in remaining 2 tablespoons butter. Toss rice, sausage, milk mixture and mushrooms lightly.
Put into a greased 2-quart casserole dish.
Bake at 350\u00b0 for one hour. This goes great with Chicken Breasts In Cream.
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.
Cook wild rice according to package directions and drain. Drain oysters and reserve 1/2 cup liquid.
Coarsely chop oysters. Cook sausage in large skillet over medium-high heat until browned, stirring occasionally to break meat into small pieces.
Drain thoroughly.
In same skillet, melt butter over medium-high heat. Add celery, carrots and onion; cook and stir 5 to 7 minutes or until crisp-tender.
Stir in mushrooms, brandy, oysters and reserved liquid.
Cook and stir 10 minutes more until liquid has evaporated.
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.
Bring water to a boil.
Add box of Rice-A-Roni wild rice and flavor packet.
Let simmer 20 minutes.
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.
Brown sausage and cook onion with sausage; drain.
Cook rice according to package instructions.
Combine all ingredients in casserole dish and bake at 350\u00b0 for 30 minutes.
Cook rice according to package directions - the Minnesota hand-harvested type I use takes 35-45 minutes.
While rice is cooking, chop vegetables and add to rice pot.
Cook sausage in a skillet until browned; drain and set aside.
Once rice is done, mix sausage into pot. Add soups; stir to combine well. Cook over medium heat, stirring occasionally, until hot.
Cook rice according to package directions; drain.
Place in bowl.
Drain oysters, reserving liquid.
Chop oysters and add to rice.
Fry sausage until brown.
Break into small pieces.
Drain off fat.
Mix with rice and oysters.
Melt butter in skillet and stir-fry carrots, celery and onion.
Cook for 10 minutes on low heat.
Stir in mushrooms and oyster liquid.
Cook 10 to 15 minutes.
Add to rice mixture.
Stir in cornbread stuffing, nuts, eggs and salt and pepper to taste.
pecans, cilantro, crumbled seaweed, and wild rice with a generous amount
hen add the turkey and sausage, when it reurns to a
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.
Brown sausage and drain grease off before starting rice.
oint, I fry a small sausage patty and taste it so
Sautee Onions and celery together until softened.
Add Sausage until browned together and drain.
In Dutch oven combine wild rice and 3 Celsius water, bring to a boil until rice is almost tender.
Add sausage mixture, and the rest of the ingredients to your Dutch oven and heat through until rice is cooked completely.
Serve with garlic toast or a grilled cheese and a BIG glass of milk.