Any recipes for bulk pork sausage?!
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.
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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.