Archive for the ‘Pork – Sausage’ Category
Stuffed Acorn Squash with Sausage Stuffing
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (9x13 inch)
- Steamer
Ingredients
- 2 medium acorn squash
- 500 grams bulk pork sausage, Shortcut
- 1 cup soft breadcrumbs, or ¾ cup dry bread crumbs
- 2 tablespoons onion, finely diced
- salt and pepper, as desired
Instructions
- Cut squash in half lengthwise, scoop out seeds.
- Add water to your steamer and bring to a low boil. Add the squash, cut side down, to the steamer tray, and steam for 15 minutes or until tender, drain squash well. Work in batches to get all the halves steamed. (15 minutes for small to medium squash, 20 minutes for large.)
- Place squash halves cut side up in a 9x13 inch baking pan.
- While the squash is steaming, cook the sausage in a pan, breaking up the sausage with a spatula. Cook until no more pink is visible and it is cooked through. Drain off excess fat. (I went overboard and cooked up 2 lb of sausage thought I was using 2 large squash but turned out to be 1 large and 1 small, the excess was saved for another use.)
- Preheat your oven to 200° C (400° F).
- Add the onion and breadcrumbs, and stir together. Add a little milk or water if the sausage seems too dry.
- Spoon sausage mixture into the squash, pressing down lightly.
- Bake for 10-15 minutes or until lightly browned and squash is heated through.
- Serve and enjoy.
Notes
Low cost per serving if growing the squash yourself, as I have not seen acorn squash in any market. I am going to try and grow them in my garden.
Shortcut: Bulk Pork/Italian Sausage.
Variant: 1. Use Italian sausage in place of pork sausage.
Updated on 27 September 2021.
Sausage & Egg Scramble
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.
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.
Sausage Creole
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.
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.
Sausage with Parsley Noodles
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.
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.
Bowtie Pasta with Meat Sauce
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.
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.
Hot Dog Bar-B-Q
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.
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.
Weiner Towers
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.
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.
Bologna Rice Barbecue
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.
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.
Sausage & Sweets
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.
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.
Honey Baked Squash
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.
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.
