| Ingredients | |||
| 1 | pk | jimmy dean sage sausage (16 oz) | |
| 1 | pound | bread, loaf, day-old, torn | |
| 1/2 | teaspoon | poultry seasoning | |
| 1 | cup | chicken broth | |
| 2 | each | eggs, beaten | |
| 1 | cup | onions, chopped | |
| 1 | cup | celery, chopped | |
| 1/3 | cup | margarine, melted | |
Directions: | |||
| Combine bread, seasoning, broth, and eggs in bowl. Saute onion and celery in butter in skillet. Add sausage and brown. Drain. Add sausage mixture to bowl, stirring well. Spoon into lightly greased 2-quart baking dish. Cover and bake at 325F for 20 minutes. Serves 6-8 NOTE: This recipe will stuff a 10-12 pound turkey. | |||
8 Ounces Frozen Puff Pastry 1 Pound Pork Sausage Meat 1 Small Onion — Finely Chopped 1 Pinch Sage 2 Ounces Soft White Bread Crumbs 1 Egg — Beaten 2 Eggs — Hard-boiled Grease an oblong loaf or cake tin. Roll out thawed pastry into a large oblong about the thickness of a penny. Cut off a piece of pastry to fit top of loaf and reserve. Use remainder to line base and sides of tin. In a mixing bowl, combine sausagemeat, onion, sage and breadcrumbs. Bind with beaten egg, reserving a little for glazing pastry. Turn mixture into pastry-lined tin and press hard-boiled eggs down in the centre, covering them with sausagemeat. Put on pastry lid. Trim corners and seal edges. Roll out trimmings and cut decorative “leaves”. Make a small hole in centre of pie to allow steam to escape. Flute edges of pastry. Brush with reserved beaten egg, put pastry leaves in position, and brush these, too. Bake in a pre-heated, hot oven (425 F, gas mark 6) for 10 to 15 minutes until pastry has set. Then reduce heat to moderate (375F gas mark 4) and continue baking for a further 30 minutes. Serve hot with cooked vegetables, or serve cold with salad or pickles. |
450 g Or 1 lb lean pork. 450 g Or 1 lb turkey meat. 2 To 3 garlic cloves Half level tsp black pepper 2 Level tsp paprika pn Ground cloves. Place all ingredients in a food processor or liquidiser and process until smooth. Shape into sausages or burgers. Dry fry slowly, grill or bake in an oven at 200 c, 400 f, or gas mark 6. |
1 1/3 lb Italian sausage - hot 2 2/3 lb Italian sausage - sweet 1 c Butter - salted 1/2 c Olive oil 4 lg Onions; fine chop 16 Celery ribs; fine chop 8 Carrots; peel, fine chop 8 c Cranberries; coarse chop 3/4 c Maple syrup 3/4 c Rosemary - fresh, chopped - or 1/4c dried rosemary 1/2 c Marmalade 24 c Cornbread - day old,crumbled Cranberries may be fresh or frozen. Remove casings from italian sausages. 1. Cook italian sausage with salted butter and oil in two frying pans and crumble as fine as possible with potato masher. Drain in sieve and catch drippings. Transfer drained crumbled sausage to large mixing bowl. 2. Saut? onions with reserved drippings until translucent. Drain in sieve and catch drippings. Transfer trained onions to mixing bowl with sausage. 3. Saut? celery and carrots with reserved drippings until translucent. Transfer celery and carrots with drippings to mixing bowl with sausage and onions. 4. Add cranberries, maple syrup, rosemary and marmalade, and mix very well. Add crumbled cornbread and mix very well. You might need two big bowls. This stuffing can be baked inside a turkey, or in a separate pan. |
4 lb Caribou 2 lb Lean pork 1 lg Onion; chopped 2 lb Potatoes; grated 2 tb Salt 1/2 ts Pepper 1 ts Allspice 1/2 ts Cayenne and other spices -to taste Sausage casings Grind together all the meats with the onion. Next mix the potatoes with the meats. Add spices and mix thoroughly. Prepare as for Caribou Sausage #1. |
6 c Toasted bread cubes 1 c Raisins 1 lb Pork sausage 2 c Chopped celery 1 c Chopped onion 1/4 c Brown sugar, packed 1 ts Grated lemon peel 2 ts Salt Combine bread and raisins in large bowl. Brown sausage in skillet, stirring to keep crumbly. Pour off most of fat. Add celery and onion and cook until tender. Add brown sugar, lemon peel and salt. Pour over bread mixture and mix lightly. Makes enough for a 12-pound turkey |
1/2 c TVP 3/8 c Boiling water 1/4 ts Garlic salt 1/4 ts Garlic powder 1/4 ts Ground fennel 1/2 ts Paprika 1/2 ts Black pepper 1 Egg white 1/4 c Bread crumbs Mix the TVP into the hot water. Let stand for a few minutes. Add everything else and form into two patties. Fry in non-stick pan. It wasn’t great but it wasn’t bad. If anyone makes it I’d appreciate comments and suggestions. Source: Original Posted by “R. S. Koss” to the Fatfree Digest [Volume 15 Issue 10] Feb. 10, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80? |
1 1/2 lb Lean pork 8 oz Pork fat, without gristle 1/2 ts Ground allspice 1 ts Salt Fresh-ground pepper Pinch dried sage or marjoram 1 oz White breadcrumbs (optional) Ground ginger, mace, nutmeg Cloves, cayenne pepper Mince the meat and fat twice, then mix very well and season. (Fry a teaspoon or so each time to check the flavor until you get it the way you like it.) Add the herbs and breadcrumbs and any spices used. Fill skins as usual. (From IRISH TRADITIONAL FOOD) |
5 Ft hog or sheep casings 3 lb Pork meat, up to 25% fat 2 lb Chicken meat 2 ts Whole fennel seed 2 ts Crushed fennel seed 2 ts Crushed red pepper 2 ts Salt 2 ts Black pepper 1 ts Garlic powder Prepare casings. Using fine disk, grind meats and mix with remaining ingredients and grind again. Stuff into casings and twist off into 3″ links. Age refrigerated at least 2 days. |
1 ea Garlic cloves, crushed 1/2 c Chile, red, ground 1/2 ts Black pepper 1/4 ts Cloves, ground 1/4 ts Cinnamon, ground 1/4 ts Oregano, ground 1/4 ts Cumin, ground 1/2 ts Salt 1 t Oregano leaves 1/2 c Vinegar 2 lb Pork, ground Note: This recipe requires advance preparation. Combine all the ingredients except the pork in a blender and puree. Knead this mixture into the pork until it is throughly mixed together. Cover and refrigerate for 24 hrs. At this point, chorizo may be frozen. To cook, crumble the chorizo in a skillet and fry. If desired, add eggs and/or potatoes. Drain before serving. |