Archive for the ‘Pork – Sausage’ Category
Sausage & Egg Scramble
August 17, 2021 Lee
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Sausage & Egg Scramble

Adapted from a recipe in the Casserole Cook Book, page 97.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Breakfast, Lunch, Main Dish
Servings 4 servings

Ingredients
  

  • 226 grams small link sausage, breakfast, pork, or Jimmy Dean, (8 oz), Shortcuts
  • 8 eggs
  • ½ cup milk
  • 1 teaspoon salt
  • dash black pepper
  • ¼ cup pimento, diced
  • ¼ cup green bell pepper, diced
  • ¼ cup spring onion, sliced

Instructions
 

  • Brown the sausage links in a hot large non stick pan.
  • In a mixing bowl, add the eggs, salt, and pepper. Beat with a fork.
  • Remove the links from the pan, cut each into 2 or 3 pieces, depending on the size of the links you are using. Return the pieces to the pan.
  • Pour in the beaten eggs, sprinkle with the pimento, bell pepper, and spring onion.
  • As the eggs start to set, left of the edge to let egg run underneath. Stir and scramble the eggs until just set and shinny.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Pork Sausage, Breakfast Sausage, or Jimmy Dean Sausage.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken,Pork - Sausage
Sausage Creole
August 9, 2021 Lee
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Sausage Creole

Adapted from a recipe in the Casserole Cook Book, page 59.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 226 grams pork sausage links, brown and serve or homemade, (8 oz), Shortcut
  • 1 can seasoned tomato sauce, (16 oz / 454 g / 2 cups)
  • ½ cup water
  • ½ cup onion, diced
  • ½ cup green bell pepper, diced
  • 1 tablespoon brown sugar, packed
  • 1 teaspoon Worcestershire sauce
  • salt, to taste
  • hot cooked rice, for serving

Instructions
 

  • Brown sausage in a large non stick pan according to package instructions for brown and serve, and for homemade, cook sausages through. Remove sausage from pan and pour out fat.
  • Same pan, add the tomato sauce, water, onion, bell pepper, brown sugar, and Worcestershire sauce, stir together. Simmer for 20 minutes or until thickened. Taste and season with salt as desired.
  • Add the sausage to the pan, simmer to heat through.
  • Serve over hot cooked rice, enjoy.

Notes

Low cost per serving if using homemade sausage, not sure about the price of brown and serve or if it is even available.
Shortcut: Pork Sausage.
* Best Value $1 or Less per Serving,PORK,Pork - Sausage
Sausage with Parsley Noodles
August 8, 2021 Lee
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Sausage with Parsley Noodles

Adapted from a recipe in the Casserole Cook Book, page 59.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Course Lunch, Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 500 grams bulk pork sausage, (1 lb), Shortcut
  • ⅔ cup onion, diced
  • 2 cans condensed tomato soup, (10½ oz / 298 g), Shortcut
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon salt
  • dash black pepper
  • 170 grams dry wide egg noodles, (6 oz)
  • 1 tablespoon fresh parsley, chopped

Instructions
 

  • Brown sausage in a large non stick pan just until no pink is visible, drain excess fat.
  • Add remaining ingredients except the noodles and parsley, stir together. Simmer for 30 minutes.
  • Cook the noodles in a pot of boiling salted water until tender. Drain, butter, and sprinkle with parsley, toss to mix.
  • Serve sausage sauce beside buttered noodles, enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Tomato Soup, Bulk Pork Sausage.
* Best Value $1 or Less per Serving,PORK,Pork - Sausage
Bowtie Pasta with Meat Sauce
August 8, 2021 Lee
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Bowtie Pasta with Meat Sauce

Adapted from a recipe in the Casserole Cook Book, page 58.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. Any bite size pasta will work with this, such as macaroni, shells, or spirals. I made this on 9 Feb 2023, easy to put together, common ingredients, and delicious. Link to the Shortcut is listed in the Notes section.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 340 grams ground beef, (¾ lb / 12 oz)
  • 113 grams bulk pork sausage, (¼ lb / 4 oz), Shortcut
  • ¼ cup onion, diced
  • ¼ cup celery, diced
  • 1 clove garlic, minced
  • 2 cans diced tomatoes, drained, (16 oz / 454 g each / 4 cups)
  • 1 can tomato paste, (6 oz / 170 g)
  • ¼ cup Parmesan cheese, grated, plus additional for serving
  • 2 tablespoons dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, or as desired
  • ½ teaspoon MSG, optional
  • 170 grams dry bowtie pasta, or any bite size pasta, such as macaroni, shells, or spirals, (6 oz)

Instructions
 

  • Lightly brown beef and sausage in a large non stick pan. Add onion, celery, and garlic. Mix together and cook until vegetables are tender, pour off excess fat.
  • Add remaining ingredients except the pasta.
  • Stir together, reduce heat to low, cover, and simmer 1 to 1½ hours, stirring occasionally.
  • About 20 minutes before serving, cook the pasta in boiling salted water until tender, drain.
  • Serve sauce over hot pasta, with Parmesan for topping. Enjoy.

Notes

Low cost per serving.
Shortcut: Bulk Pork Sausage.
Variants: 1. Use 500 grams ground beef in place of the beef and pork mixture. 2. Any bite size pasta works for this.
Updated on 9 February 2023.
* Best Value $1 or Less per Serving,BEEF,PASTA,Pork - Sausage
Hot Dog Bar-B-Q
August 4, 2021 Lee
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Hot Dog Bar-B-Q

Adapted from a recipe in the Casserole Cook Book, page 134.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • ½ cup onion, diced
  • 1 tablespoon butter
  • 1 bottle spicy ketchup, (14 oz / 306 g / 1¼ cups)
  • 2 tablespoons pickle relish
  • 1 tablespoon sugar
  • 1 tablespoon vinegar
  • ¼ teaspoon salt
  • dash black pepper
  • 500 grams quality hot dogs, (1 lb, 8-10 count)
  • 8-10 hot dog buns, split and toasted

Instructions
 

  • Cook onion in hot butter until soft but not browned.
  • Stir in ketchup, relish, sugar, vinegar, salt, and pepper.
  • Score the hot dogs, add to the sauce. Simmer until heated through and hot.
  • Serve on toasted buns, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,PORK,Pork - Sausage
Weiner Towers
August 4, 2021 Lee
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Weiner Towers

Adapted from a recipe in the Casserole Cook Book, page 134.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. if nothing else, this sounds interesting.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • vegetable oil, as needed
  • 8 slices onion
  • 8 slices tomato, skinless, ½ inch thick slices
  • salt and pepper, as desired
  • 1 small green bell pepper, cut into strips
  • ½ cup celery, sliced on a bias
  • 8 quality hot dogs, sliced in half lengthwise, then crosswise
  • 1 cup sharp Cheddar cheese, shredded
  • paprika
  • French bread, hot, for serving

Instructions
 

  • Add a tablespoon or two of vegetable oil to a large non stick pan, arrange the 8 onion slices in a large non stick pan in a single layer.
  • Top each with a slice of tomato. Top each tomato with 2-3 strips of bell pepper.
  • Divide the sliced celery up among the 8 stacks.
  • Place 2 strips of hot dog on top, then 2 more crossways.
  • Cover and heat the pan slowly for 10-15 minutes. Sprinkle each stack with Cheddar and paprika.
  • Serve with hot French bread, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,PORK,Pork - Sausage
Bologna Rice Barbecue
August 4, 2021 Lee
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Bologna Rice Barbecue

Adapted from a recipe in the Casserole Cook Book, page 133.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1⅓ cups dry par boiled rice, such as minute rice
  • 250 grams bulk bologna, diced to ½ inch cubes, (8 oz)
  • ½ cup spicy ketchup
  • ⅔ cup hot water
  • ⅔ cup mushrooms, sliced, undrained, sautéed or canned
  • ¼ cup onion, finely diced
  • 2 tablespoons green bell pepper, diced
  • ½ teaspoon salt
  • 2 tablespoons butter

Instructions
 

  • Add all ingredients to a large non stick pan, cook over medium heat stirring occasionally until hot.
  • Cover, reduce heat and let set for 5 minutes or until the rice is tender.
  • Fluff rice with a fork.
  • Serve and enjoy.

Notes

Fair cost based on the bulk bologna, I have seen it but do not remember the price. I will research this and update this.
* Fair Value $1.01 to $1.50 per Serving,PORK,Pork - Sausage
Sausage & Sweets
August 4, 2021 Lee
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Sausage & Sweets

Adapted from a recipe in the Casserole Cook Book, page 43.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (8x8 or 9x9 inch)

Ingredients
  

  • 500 grams bulk pork sausage, (1 lb), Shortcut
  • 6 medium sweet potatoes, cooked, sliced, or 2 cans (16 oz / 454 g each)
  • 2 tablespoons butter, softened
  • ⅓ cup brown sugar

Instructions
 

  • Form sausage into 6 thin patties, brown lightly on each side, drain.
  • Preheat your oven to 180° C (350° F), get out a 8x8 or 9x9 inch baking pan, and grease with butter or cooking spray.
  • Place sweet potatoes in the prepared baking pan.
  • Dot with butter and sprinkle on the brown sugar.
  • Arrange sausage patties on top.
  • Bake for 30-35 minutes or until the sausage is cooked through.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Bulk Pork Sausage.
* Best Value $1 or Less per Serving,5 Ingredients or Less,CASSEROLES,PORK,Pork - Sausage
Honey Baked Squash
August 3, 2021 Lee
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Honey Baked Squash

Adapted from a recipe in the Casserole Cook Book, page 41.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Sheet
  • Foil

Ingredients
  

  • 2 medium acorn squash
  • butter, melted, as needed
  • ¼ cup honey
  • 12 links sausage, Shortcut

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a baking sheet and line with foil, folding edges slightly up, about ½ inch.
  • Cut squash in half lengthwise, scoop out seeds. Place squash cut side down on sheet. Bake for 35-40 minutes or until almost tender.
  • While the squash is baking, brown the sausage links in a non stick pan until just cooked through.
  • Turn squash over to cut side up, brush inside and cut area with butter. Drizzle 1 tablespoon of honey over each squash, fill each squash with 3 sausage links.
  • Return to oven and bake for 15-20 minutes or until the squash is tender.
  • Serve and enjoy.

Notes

I am going to say Fair cost per serving right now, the squash is available but I am not sure of the price. I will be taking seeds back to Thailand and will try growing my own.
Shortcut: Bulk Pork Sausage.
* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,CASSEROLES,PORK,Pork - Sausage
Squash Sausage Bake
August 3, 2021 Lee
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Squash Sausage Bake

Adapted from a recipe in the Casserole Cook Book, page 41.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Sheet
  • Foil

Ingredients
  

  • 2 medium acorn squash
  • 500 grams bulk pork sausage, (1 lb), Shortcut
  • 2 cups applesauce, Shortcut
  • ground cinnamon, to taste, optional
  • apple slices, for garnish

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a baking sheet and line with foil, folding edges slightly up, about ½ inch.
  • Cut squash in half lengthwise, scoop out seeds. Place squash cut side down on sheet. Bake for 35-40 minutes or until almost tender.
  • While the squash is baking, form the sausage into small balls.
  • Brown the meatballs until almost cooked through. Drain excess fat.
  • Season applesauce with cinnamon as desired. Add the applesauce to the pan with the meatballs, stir together, cover, and simmer 15 minutes.
  • Turn squash over to cut side up, season each with salt as desired. Fill each squash with meatballs and applesauce.
  • Return to oven and bake for 15-20 minutes or until the squash is tender.
  • Add a slice of apple to each squash, serve and enjoy.

Notes

I am going to say Fair cost per serving right now, the squash is available but I am not sure of the price. I will be taking seeds back to Thailand and will try growing my own.
Shortcuts: Bulk Pork Sausage, Basic Applesauce (Slow Cooker).
* Best Value $1 or Less per Serving,* Fair Value $1.01 to $1.50 per Serving,CASSEROLES,PORK,Pork - Sausage