Any recipes for bulk pork sausage?!


Question: Check out this free cooking E-book, it might have what you're looking for.


Answers: Check out this free cooking E-book, it might have what you're looking for.

Seasoning salt works wonders for the top right when it's almost finished.

I raise pigs, therefore I make a lot of sausage. To 5 lbs. of ground pork I add a med. finely chopped onion, a couple of tablespoons of dried thyme leaves, a bunch of finely chopped parsley,a couple of teaspoons of basil dried, a couple of chopped, smashed big garlic cloves (or more), 3 or 4 tablespoons of coarse ground black pepper, about 1/2 cup oat meal or bread crumbs, sometimes a couple of table spoons of rubbed sage, some fresh chopped rosemary, I add about a teaspoon of salt per lb. ( I usually fry a little bit as after adding the salt to how it is tasting, red pepper is another option. I make it up into paddies and freeze them with wax paper between. I experiment a lot.

To make? No. To use? Oh yes indeed! Quiche, spaghetti, pork ball stew, fried pork balls(excellent)...etc.

Low Carb Breakfast Balls

12 servings 50 min 20 min prep

2 lbs bulk pork sausage
1 lb ground beef
3 eggs
2 tablespoons dried onion flakes
1/2 teaspoon black pepper
1/2 lb sharp cheddar cheese, shredded

Mix all the ingredients together until thoroughly blended (it is best to use your hands or an electric mixer).
Form into about 4 dozen 1 to 1 1/2 inch balls and place on a cookie sheet or broiler pan.
Bake at 375°F for about 25 minutes.
Once they are cool, they can be sorted into individual zip bags and frozen for a grab-and-go breakfast.
NOTE: for Scotch Eggs, mold a bit of the raw meat mixture around a peeled hard-boiled egg (or eggs) and bake at 350°F for 30 minutes.

-------------------------OR-----------...

Traditional Lasagna

12 servings 2? hours 1? hours prep

1 lb ground beef
3/4 lb bulk pork sausage
3 (8 ounce) cans tomato sauce
2 (6 ounce) cans tomato paste
2 garlic cloves, minced
2 teaspoons sugar
1 teaspoon italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
3 eggs
3 tablespoons minced fresh parsley
3 cups small curd cottage cheese
1 (8 ounce) carton ricotta cheese
1/2 cup grated parmesan cheese
9 lasagna noodles, cooked and drained
6 slices provolone cheese
3 cups shredded mozzarella cheese, divided (12 oz.)

In a skillet, cook beef and sausage over medium heat until no longer pink; drain.
Add the next seven ingredients.
Simmer, uncovered, for 1 hour, stirring occasionally.
In a bowl, combine the eggs, parsley, cottage cheese, ricotta and parmesan.
Spread 1 cup of meat sauce in an ungreased 13-in.x 9in.x 2-in. baking dish.
Layer with 3 noodles, provolone cheese, 2 cups of cottage cheese mixture, 1 cup of mozzerella, three noodles, 2 cups of meat sauce, remaining cottage cheese mixture and 1 cup of mozzerella.
Top with remaining noodles, meat sauce and mozzerella (dish will be full).
Cover and bake at 375 degrees for 50 minutes.
Uncover; bake 20 minutes longer.
Let stand 15 minutes before cutting.





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources