Recipes

[ECBG]

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@Scooby Doo wrote:

When I make meatloaf I like to add some pork sausage to the mix.  About 1/3 lb.  Gives the meatloaf more flavor.

I also mix it with ground beef to spaghetti, lasagna, chili, etc.

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@Scooby Doo 

My grndmother's house2kke2pe2r added pork t4o her mealoa

[ECBG]

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@Scooby Doo wrote:

When I make meatloaf I like to add some pork sausage to the mix.  About 1/3 lb.  Gives the meatloaf more flavor.

I also mix it with ground beef to spaghetti, lasagna, chili, etc.

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@Scooby Doo 

My grandmother's house keeper added grounded pork to her meatloaf, not sausage.  She had wonderful meatloaf that was very tender.  She baked it with mushroom soup and water and constantly basted it!  I loved her SO much!

[YouGoGirl1]

Sausage Dip

1 lb. sausage - 8 oz. cream cheese - 10- ounce can Rotel 

with Green chili's.

Brown sausage in skillet, drain excess grease. Add cream cheese & cook until melted. Add Rotel & mix well. Serve warm with chips.

[YouGoGirl1]

Also drain liquid from Rotel.

[Imaoldhippie]

Fry it up in patties, fry or scrambler eggs, fix toast!

Fix pancakes or waffles and fry the sausage in patties.

Not every meal needs to be fancy.

[ECBG]

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@cookinfreak wrote:

Hi All!

Just needing a little help or suggestions. I picked up a lb of pork sausage instead of Italian sausage over the weekend. Don't usually buy it so just wondering what a good recipe to make with it.

TIA

cookin

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You could brown the sausage, press well with paper towels, and add to a quiche with chedder cheese.

Easy Sausage Quiche

Prep Time10 mins

Cook Time45 mins

Resting Time30 mins

Total Time55 mins

Course: Breakfast

Cuisine: American

Keyword: easy-sausage-quiche

Servings: 8

 

Calories: 427kcal

 

Author: Melissa Sperka

Ingredients

• 1 9-inch unbaked deep dish frozen pie crust (I.e. Mrs Smith's)
• 8 oz mild or spicy breakfast sausage
• 5 green onions green onions thinly sliced
• 2 cups shredded sharp cheddar cheese divided
• 1 cup half and half
• 6 large eggs
• 1 teaspoon garlic salt
• 1 teaspoon freshly ground black pepper
• ½ teaspoon ground mustard
• few dashes hot sauce optional

Instructions

• Preheat the oven to 350°F. Place pie shell on cookie sheet. Set aside.
• In a non-stick skillet over medium high heat, cook the sausage until no pink remains. 
• Add the green onion and cook for 1 minute longer. Drain excess fat from pan.
• Spread ½ sausage mixture in pie shell ad sprinkle with ½ cheese. Spread remaining sausage over cheese.
• In a medium size mixing bowl whisk together the half and half, eggs, salt, pepper,and mustard.  Add a few dashes hot sauce, if desired.
• Pour evenly over sausage. Sprinkle with remaining cheese. 
• Place into oven and bake for 45-50 minutes or until the center is set when gently shaken. Check at 30 minutes and lay a piece of aluminum foil on top to prevent over browning if needed.
• Allow to rest for 30 minutes. Serve warm. 

Nutrition

Serving: 1serving | Calories: 427kcal | Carbohydrates: 15g | Protein: 19g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 201mg | Sodium: 812mg | Potassium: 221mg | Fiber: 1g | Sugar: 1g | Vitamin A: 622IU | Vitamin C: 1mg | Calcium: 267mg | Iron: 2mg

[novamc1]

Easy use for any type of ground sausage or link sauages  after slicing them........an egg frittata.

Plenty of recipes exist for those.  They're easier than a quiche because no crust is required and usually have few or no carbs.

[AuntG]

There is only one way that I use it, and that is in breakfast casseroles. Some recipes call them stratas. I think they look so pretty if you add red and green peppers, along with mushrooms and onions to the mix.

[Sooner]

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@YouGoGirl1 wrote:

Sausage Dip

1 lb. sausage - 8 oz. cream cheese - 10- ounce can Rotel 

with Green chili's.

Brown sausage in skillet, drain excess grease. Add cream cheese & cook until melted. Add Rotel & mix well. Serve warm with chips.

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@YouGoGirl1 Oh I love that stuff!  The hotter the Rotel the better it is.  Some people stir some sharp cheddar cheese in it too!  And boiled and peeled chilis in a can if you can find them! 

[Sooner]

If I ever use sausage in anything, I make sure to drain it on a double layer of paper towels then blot the top of it with more paper towels, flip it all over and let it drain some more.  It is so greasy.