1. Cabbage And Potato Rissoles (Rolls) Recipe Ingredients: potatoes, raw, skin cabbage, raw egg substitute, powder oil, olive, salad or cooking Directions: Mix potatoes and cabbage, egg, cheese and nutmeg, salt and pepper in large bowl. Divide the mix and shape into 8 small sausage shapes. Refrigeratefor 1 hour. Dredge rissoles in flour, shaking off the excess. Heat 1/2" oil in frying pan till warm. Carefully slide rissoles into oil and fry on each side 3 min or possibly till golden brown and crisp. Remove from pan and drain on paper towel. Serve warm. Source Archive
2. Italian Sausage Sweet II Ingredients: pork, fresh, loin, tenderloin, separable lean only, raw salt, table spices, fennel seed spices, pepper, black sugars, granulated water, bottled, generic Directions: To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard). Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use. Mix all ingredients very well in a large bowl (you're looking for a moist but not runny mixture). Fill the casings with the mixture and make links by twisting the sausage where you wish the links to be. Four inches is a good size for a regular serving, smaller links may be made for appetizer servings. Place the sausage in large saucepan or dutch oven in a single layer; cover and heat over high heat to a low simmer. Reduce heat to maintain low simmer (sausages may burst if cooked at too high a heat) until the sausage is heated through, approximately 15 minutes. Drain and let rest for about 15 minutes before slicing; serve while warm. Source Archive
3. All American Burgers Ingredients: pork sausage, link/patty, unprepared beef, grass-fed, ground, raw sauce, worcestershire spices, garlic powder Directions: MIX all ingredients together really well. SHAPE into burgers. GRILL 15 minutes until cooked in center. SPLASH on more worcestershire sauce to taste. Source Archive
4. Barbecue Pizza Ingredients: house of pasta, pizza dough, oil, olive, salad or cooking pork sausage, link/patty, unprepared shortening, vegetable, household, composite cheese, parmesan, hard spices, basil, dried spices, pepper, red or cayenne Directions: Preheat grill to medium light heat. Oil grill rack. Roll dough to a 12x15-inch rectangle. Brush top with olive oil. Place dough, oil sides down, on grill rack. Cover and grill about 3 minutes, or until bottom is lightly browned. Punch down any air bubbles, if needed. Brush top with oil and turn over. Immediately top evenly with remaining ingredients. Cover and cook 3 minutes or until cheese is melted. Source Archive
5. Apricot Sausage Recipe Ingredients: pork sausage, link/patty, unprepared apricots, dried, sulfured, uncooked orange juice, raw Directions: 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. Source Archive
6. Breakfast Turkey Sausage Patties Ingredients: ground turkey, raw spices, cumin seed spices, pepper, red or cayenne spices, garlic powder spices, coriander seed spices, pepper, black spices, paprika spices, oregano, dried spices, basil, dried soup, chicken broth or bouillon, dry Directions: Combine the turkey and dry spices in a large bowl. Mix together thoroughly. Add the chicken broth, mixing well. Let stand for 15 to 20 minutes. Form the turkey into 8 patties, approximately 3/4 inch thick. Cook the patties in a nonstick skillet over medium heat for 7 to 8 minutes on each side or grill. However, if you grill these, be sure to pray the grill grate with oil prior to grilling. Source Archive
7. Brigitte Sealing's Sausage Pasta Supper Recipe Ingredients: margarine, regular, 80% fat, composite, stick, without salt onions, raw mushrooms, white, raw ground turkey, raw cheese, parmesan, hard spices, pepper, black shortening, vegetable, household, composite spices, oregano, dried Directions: Heat margarine in a baking dish. Saute/fry onions and peppers and mushrooms. Add in vegetables and sausage. Heat well and season with seasonings. Stir in cheese. Serve over noodles with additional parmesan cheese. Source Archive
8. Sweet Potatoes with Pecans and Sausage Ingredients: sweet potato, raw, unprepared pork, fresh, loin, tenderloin, separable lean only, raw butter, without salt sugars, brown nuts, pecans spices, cinnamon, ground Directions: Preheat oven to 350 degrees F (175 degrees C). Form sausage into round patties. Place patties in a large, deep skillet. Cook over medium high heat until brown. Drain and set aside. Wash yams, prick with fork and place on baking sheet. Bake for 1 hour or until yams are soft. Set aside to cool. Cut cooled yams into 1 to 2 inch cubes and place in 2 1/2 quart casserole dish. Add sausage, butter, brown sugar, pecans and cinnamon. Mix thoroughly, cover and bake for 30 to 40 minutes or until hot and bubbly. Source Archive
9. Easy Biscuits with Cream Gravy Recipe Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table leavening agents, baking soda butter, without salt milk, buttermilk, fluid, cultured, lowfat butter, without salt pork sausage, link/patty, unprepared wheat flour, white, all-purpose, unenriched salt, table spices, pepper, black spices, pepper, red or cayenne milk, fluid, 1% fat, without added vitamin a and vitamin d Directions: Heat the oven to 425 degrees F and arrange a rack in the middle. Line a baking sheet with parchment paper; set aside. Whisk together the measured flour, baking powder, salt, and baking soda in a large bowl to aerate and combine. Add the butter pieces and toss to just coat them in the flour mixture. Place the bowl in the freezer for 10 minutes. Using a pastry blender or 2 knives, and working quickly so as not to soften the butter, cut the butter into the dry ingredients until its in pea-size pieces. Drizzle in the buttermilk and stir just until a moist, shaggy dough comes together. Generously dust a work surface with flour. Scrape the dough out onto the surface and dust the top with more flour. Using floured hands, gently pat the dough into a 1-inch-thick circle. Using a 2-1/2-inch round cutter dipped in flour, cut out as many biscuits as possible (press straight down through the doughdo not twist the cutter, or the biscuits will not rise properly). Transfer the biscuits to the prepared baking sheet, spacing them at least 1 inch apart. Gather the scraps into a ball, pat it into a 1-inch-thick circle, and cut out more biscuits. Repeat as needed until you have 8 total. Discard any remaining dough. Bake until the biscuits have risen and are golden brown on top, about 15 to 16 minutes. Transfer them to a wire rack. Meanwhile, make the gravy. Heat the butter in a large frying pan over medium-high heat until foaming. Add the sausage and cook, breaking it up into smaller pieces with a wooden spoon, until the meats no longer pink and is starting to brown, about 5 minutes. Reduce the heat to medium. Sprinkle the sausage with the flour, measured salt, measured pepper, and cayenne. Cook, stirring frequently, until the raw taste of the flour has cooked off, about 1 minute. Gradually stir in the milk, scraping up any browned bits from the bottom of the pan. Bring to a simmer, stirring occasionally. Continue simmering, stirring often, until the mixture has thickened slightly, about 1 minute more (the gravy will continue to thicken as it sits). Taste and season with additional salt and pepper as needed. Keep warm. To serve, split the biscuits in half horizontally and top with the sausage gravy. Source Archive
10. Pig in the Blankets Ingredients: wheat flour, white, all-purpose, unenriched margarine, regular, 80% fat, composite, stick, without salt leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table milk, fluid, 1% fat, without added vitamin a and vitamin d pork sausage, link/patty, unprepared Directions: Divide sausage, forming 30 to 36 "Pigs". (About half the length of a hot dog) Do not roll in hands, form carefully with finger tips or fork. Sift together flour, baking powder and salt. Cut in margarine as for pie dough. Mix in milk, form into smooth ball. Roll dough to 1/4 inch thickness, cut into strips about 3 1/2 inches wide. Wrap "pig" loosely in dough, overlapping on the bottom. Do not pinch ends shut. Prick top of each "pig" with a fork. Place on ungreased cookie sheets, bake 15 minutes at 400 degrees, then 15 minutes at 350 degrees until brown. May be frozen up to 4 months. Source Archive
11. Basic Steamed Minced Pork Recipe Ingredients: pork, fresh, loin, tenderloin, separable lean only, raw cornstarch salt, table soy sauce made from soy (tamari) Directions: Mince or possibly grind pork. Mix well with cornstarch, salt and soy sauce. Spread mix out flat like a pancake in a shallow heatproof dish. Steam on a rack till done, about 30 min (see "HOW-TO SECTION"). Check with a fork to see which meat is no longer pink. Serve warm. NOTE: This dish is best when made with slightly fat pork. VARIATIONS: Sliver rather than grind or possibly mince pork, and steam about 45 min. In step 1, add in to pork mix any of the following: 1/2 tsp. sugar 1 tsp. peanut oil few drops of sesame oil 1 or possibly 2 slices fresh ginger root, chopped 1 scallion stalk, chopped 1 egg, beaten 1/4 lb. fresh mushrooms, chopped; or possibly 3 dry black mushrooms (soaked), chopped 1/2 c. water chestnuts, chopped Or possibly add in any of the following as indicated: BLACK BEANS: Add in to pork mix 1 Tbsp. fermented black beans (soaked), mashed, and 1 garlic clove, chopped. CHINESE SAUSAGES: Place on top of pork mix 2 Chinese sausages, either cut diagonally in 1/2-inch slices, or possibly chopped. Dry OYSTERS: Add in to pork mix 4 dry oysters (soaked), chopped. DUCK LIVERS: Add in to pork mix 2 dry duck livers (soaked), chopped, and 1/2 c. water chestnuts, chopped. PICKLED BAMBOO SHOOTS : Place on top of pork mix 1/2 c. pickled bamboo shoots, liquid removed. PRESERVED TURNIP: Add in to pork mix 1/2 bundle preserved turnip, washed and shredded, 1 Tbsp. sherry and a dash of pepper. SALT CABBAGE: Add in to pork mix 1/4 to 1/2 c. salted or possibly preserved cabbage, minced. Top with 2 Tbsp. water chestnuts, sliced. SALT EGG: Separate 1 salt egg. Add in the white to the pork mix along with 1 fresh egg, beaten; 6 water chestnuts, chopped, 2 tsp. sherry and a dash of pepper. Mash or possibly cut up salt egg yolk and sprinkle on top. SALT FISH: Add in to pork mix 1/8 lb. dry salted fish (soaked), chopped, plus 1/4 c. water. Or possibly arrange on top of pork mix 4 strips of salt fish, about 3/4 inches wide by 2 inches long (soaked), and 2 slices fresh ginger root, chopped. Sprinkle with 1 tsp. sugar and 1 Tbsp. oil. TEA MELON: Add in to pork mix 1/2 c. tea melon, rinsed and minced coarsely or possibly diced. Or possibly add in 4 Tbsp. tea melon and 1 c. bamboo shoots, minced coarsely. Or possibly add in 2 Tbsp. tea melon, chopped; 2 Tbsp. preserved turnip, chopped; 1 Tbsp. cloud ear mushrooms (soaked), chopped, and a few drops of sesame oil. VEGETABLES: Add in to pork mix any of the following: 1 C. cauliflower, broken into tiny flowerets or possibly cut in 1-inch pcs and parboiled. 1/4 c. carrots, diced and parboiled. 1/4 c. c. Chinese turnips, diced and parboiled. Instead of blending the soy sauce with the pork mix, as in step 1, sprinkle soy over the top with a circular motion in step 2. Chopped scallions can be sprinkled over the pork in the same way. Source Archive
12. Wholemeal Bread Ingredients: wheat flour, white, all-purpose, unenriched salt, table sugars, granulated leavening agents, yeast, baker's, active dry water, bottled, generic butter, without salt Directions: You will need a 2 lb loaf tin, well buttered. Seive the flour, salt, sugar and yeast in a large bowl and pour in the hand-hot water with the melted butter. Mix with your hands to form a dough, then scrape it out of the bowl on to a work surface. Knead for 10-15 minutes, adding more water if necessary (the dough should be very soft -it is better to have too much water than too little). Transfer the dough into a greased bowl, cover it with a clean, damp tea towel and leave to rise in a warm place ideally for two hours. Next, roll the dough into a long sausage, about twice as long as the tin, flatten it with your knuckles into a long strip and fold it into three. Fit the dough in the buttered tin, with the fold beneath, pressing in on the edges so that you will have a nice rounded top. Sprinkle the surface with a generous dusting of flour, then cover the tin with a damp, clean tea towel and leave to rise in a warm place for further 30-40 minutes. Meanwhile, pre-heat the oven to gas mark 6/200C/400F. After the second-rising, bake in the centre shelf of the oven for 40 minutes, until the loaf sounds hollow when removed from the tin and tapped on the bottom. Return the bread back into the oven, but this time without the tin, upside down for a further 5-10 minutes to crisp the base and the sides. Cool the bread on a wire rack. Source Archive