Archive for the ‘Pork – Sausage’ Category
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
Squash Casserole
July 24, 2021 Lee
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Squash Casserole

Favorite Recipes page 752, Phyllis Tapp, Little Rock, AR.
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.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 500 grams bulk pork sausage, (1 lb), Shortcut
  • 1 clove garlic, minced
  • 4 cups yellow squash, or zucchini, sliced
  • ½ cup dry bread crumbs
  • ½ cup Parmesan cheese, grated
  • ½ cup milk
  • 1 tablespoon fresh parsley, chopped
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • 2 eggs, lightly beaten

Instructions
 

  • Brown sausage and garlic in a non stick pan until cooked through, drain fat. Add to a large mixing bowl.
  • Cook the squash in a saucepan with boiling water, about 5 minutes or just tender. Drain well. Add to the large mixing bowl
  • Preheat your oven to 180° C (350° F), get out and grease a 7x11 inch baking pan.
  • To the mixing bowl, add remaining ingredients and mix together well.
  • Spoon into the prepared baking pan and spread out evenly.
  • Bake for 20-25 minutes or until heated through.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Bulk Pork Sausage.
* Best Value $1 or Less per Serving,CASSEROLES,PORK,Pork - Sausage
Sausage Stuffing Towers
July 7, 2021 Lee
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Sausage Stuffing Towers

Adapted from a recipe in the Casserole Cook Book, page 12.
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 45 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan

Ingredients
  

  • 750 grams bulk pork sausage, (1½ lb), Shortcut
  • 1 cup packaged stuffing, (I need to make this recipe to see how this works and how this is going to work in this.)
  • ¼ cup water
  • 2 tablespoons butter
  • 1 cup Granny Smith apples, peeled, cored, finely diced
  • ½ cup celery, finely diced
  • ¼ cup onion, minced
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons chili sauce
  • ¼ teaspoon dry mustard
  • ¼ teaspoon black pepper
  • 6 spiced crab apples, (I don't think I will find these in Thailand, but I will search for them.)

Instructions
 

  • Shape the sausage into 12 patties, ¼ inch thick.
  • Prepare the stuffing using the water and butter. (I need to verify this step, but if you make before me, please let me know how this step goes.)
  • To the stuffing, add the apple, celery, onion, and seasonings. Toss together.
  • Preheat your oven to 190° C (375° F), get out a shallow baking pan.
  • Place 6 sausage patties in the baking pan.
  • Top each patty with ½ cup stuffing mixture.
  • Place another patty on top of the sausage, use a toothpick in the center of each to help them in place.
  • Bake for 45 minutes or until the sausage is cooked through.
  • Place on serving plates, top each with a spiced crab apple. Serve and enjoy.

Notes

High cost per serving for now as I think the spiced crab apples are going to be very elusive. I will have to research some specialty/Western shops.
Shortcut: Bulk Pork Sausage.
* High Cost $1.51+ per Serving,Pork - Sausage
Supper à la King
July 2, 2021 Lee
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Chicken à la King

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 100.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. 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 30 minutes
Course Main Dish
Servings 6 servings

Ingredients
  

  • ¼ cup butter
  • ½ cup green bell pepper, diced
  • ⅓ cup onion, diced
  • 1 can Soup Option, (10½ oz / 298 g)
  • ¾ cup milk
  • 2 cups Meat Option, cooked, cubed
  • ¾ cup Cheese Option, shredded
  • ¼ cup pimento, diced
  • Side Dish Option

OPTIONS

Soup - Use 1 Item

  • condensed cream of chicken soup, Shortcut
  • condensed cream of asparagus soup
  • condensed cream of mushroom soup, Shortcut
  • condensed cream of celery soup, Shortcut

Meat - Use 1 Item

  • chicken
  • ham
  • turkey, or chicken
  • kielbasa

Cheese - Use 1 Item

  • Swiss cheese
  • Cheddar cheese
  • Muenster cheese
  • American cheese

Side Dish - Use 1 Item

  • zucchini, shredded, cooked and drained
  • baked potatoes, split
  • spaghetti squash, cooked
  • hot biscuits, split

Instructions
 

  • Melt the butter in a large non stick pan on medium heat, when hot, add the bell pepper and onion and cook until soft.
  • Stir in the Soup Option and milk. Mix well.
  • Stir in the Meat and Cheese Options as well as the pimento. Cook another 5 minutes to heat everything through.
  • Arrange Side Dish Option on serving plates, ladle sauce over, serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,PORK,Pork - Sausage
Rice Pizza
July 2, 2021 Lee
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Rice Pizza

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 98.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. 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 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Pizza Pan (12 inch)

Ingredients
  

  • 3 cups cooked rice, (about 1 cup dry)
  • 2 cup Cheese Option, shredded
  • 2 eggs, beaten
  • 250 grams bulk pork sausage, (½ lb), Shortcut
  • 1 can condensed tomato soup, (10½ oz / 298 g), Shortcut
  • ¼ teaspoon Seasoning Option
  • Vegetable Option
  • Topper Option
  • ¼ cup Romano cheese, grated

OPTIONS

Cheese - Use 1 Item

  • sharp Cheddar cheese
  • Mozzarella cheese
  • Monterey Jack cheese
  • Colby cheese

Seasoning - Use 1 Item

  • dried oregano, crushed
  • dried marjoram, crushed
  • chili powder
  • Italian seasoning, crushed, Shortcut

Vegetable - Use 1 Item

  • 1 medium zucchini, sliced
  • 1 cup mushrooms, sliced
  • 1 cup whole kernel corn, fresh or frozen
  • 1 medium onion, sliced and separated into rings

Topper - Use 1 Item

  • ¼ cup green olives with pimento, sliced
  • ¼ cup green bell pepper, diced
  • 2 tablespoons green chilies, finely chopped, drained
  • 1 can anchovy fillets, drained, (2 oz / 50 g)

Instructions
 

  • Preheat your oven to 230° C (450° F), grease a 12 inch pizza pan with butter or cooking spray.
  • In a mixing bowl, add the rice, eggs, and ¾ cup of the Cheese Option. Mix together well.
  • Pat mixture evenly onto the pizza pan building up a ½ rim. Bake for 15 minutes or until crust is set.
  • In a large non stick pan on medium heat, cook the sausage, stirring and breaking up the meat with your spatula. Drain on paper towels.
  • In a small bowl, mix together the Seasoning and remaining Soup Option. Spread mixture over the baked crust.
  • On top of the soup mixture, arrange the Vegetable Option, sprinkle the sausage, Topper Option, and the remaining 1¼ cups Cheese Option, and Romano cheese.
  • Bake for 15 minutes or until the crust is golden brown and the cheese is melted.
  • Slice, serve, and enjoy.

Notes

Low cost per serving.
Shortcuts: Bulk Pork Sausage, Condensed Tomato Soup, Italian Seasoning.
* Best Value $1 or Less per Serving,PIZZA,Pork - Sausage
Sausage & Peppers
July 1, 2021 Lee
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Sausage & Peppers

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 89.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. 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 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams Italian sausage links, cut into 2 inch pieces, (1 lb), Shortcut
  • 2 tablespoons water
  • 2 large green bell peppers, cut into 1 inch wide strips
  • 1 medium onion, sliced and separated into rings
  • 2 cloves garlic, minced
  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup water
  • ½ teaspoon Herb Option, crushed
  • Side Dish Option

OPTIONS

Soup - Use 1 Item

  • Spanish style vegetable soup, no longer produced by Campbell's
  • condensed tomato bisque
  • condensed tomato soup, Shortcut

Herb - Use 1 Item

  • dried oregano
  • dried basil
  • dried marjoram

Side Dish - Use 1 Item

  • Italian bread
  • polenta, Shortcut
  • hot cooked spaghetti

Instructions
 

  • Heat a large non stick pan on medium heat, add the sausage and the 2 tablespoons of water, cover and cook for 5 minutes. Uncover and continue cooking to brown all the sausage.
  • Add the bell pepper, onion, and garlic. Cook until the vegetables are tender, stirring often.
  • Stir in the Soup and Herb Options, and the ½ cup of water. Turn heat to low, cover, and simmer 10 minutes.
  • Serve with Side Dish Option, enjoy.

Notes

Low cost per serving if making the sausage and tomato soup yourself.
Shortcuts: Italian Sausage, Condensed Tomato Soup, Perfect Polenta.
* Best Value $1 or Less per Serving,PORK,Pork - Sausage
Turkey Kielbasa with Cabbage
December 17, 2020 Lee
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Turkey Kielbasa with Cabbage

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 bottle ale, or dark beer, (12 oz / 330 ml)
  • 2 tablespoons Dijon mustard
  • ½ teaspoon caraway seeds
  • 6 cups cabbage, coarsely shredded
  • 500 grams turkey kielbasa, or turkey smoked sausage, fully cooked, cut into 2 inch pieces
  • 1 Granny Smith apple, cored and cut into ¼ inch wedges
  • 1 can sweet potatoes, cut into 1½ inch cubes, (15 oz / 425 g)

Instructions
 

  • In a large deep non stick pan, add the beer, mustard, and caraway seeds. Stir to mix and bring to a boil on medium high heat.
  • Add the cabbage and reduce heat to medium low. Cover and cook 5-8 minutes or until the cabbage is crisp-tender.
  • To the pan, add the sausage, apple, and sweet potatoes, stir to mix. Increase the heat to medium. Bring mixture to a boil then reduce heat to medium low. Cover and cook until the apple is crisp-tender and everything is heated through.
  • Serve and enjoy.

Notes

Low cost per serving.
Variants: 1. Use fresh sweet potatoes, just cook first then cube and use as the recipe states. 2. For a bit of fun, use fresh, cooked, purple sweet potatoes instead of orange or red.
* Best Value $1 or Less per Serving,PORK,Pork - Sausage
Polska Kielbasa with Beer & Onions
December 15, 2020 Lee
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Polska Kielbasa with Beer & Onions

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 10 minutes
Cook Time 4 hours
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Slow Cooker

Ingredients
  

  • 2¼ cups brown ale, or beer, (18 oz / 533 ml)
  • ⅓ cup dark brown sugar, packed
  • ⅓ cup honey mustard
  • 1 kilo Kielbasa sausage, cut into 4 inch pieces, (2 lb)
  • 2 onions, quartered, separated

Instructions
 

  • Prep the sausage and onion.
  • To your slow cooker, add the beer, brown sugar, and honey mustard. Stir together.
  • Add the sausage.
  • Top the sausage with the onions. Cover and cook on Low setting for 4 to 5 hours.
  • Serve with sides of your choice or even on buns.

Notes

Low cost per serving. Macro has "spicy sausage" on offer from time to time, works great as a kielbasa substitute.
* Best Value $1 or Less per Serving,5 Ingredients or Less,Pork - Sausage
Jambalaya
December 15, 2020 Lee
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Jambalaya

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This 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 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams Andouille sausage, sliced, (1 lb)
  • 1 cup onion, diced
  • 1 cup green bell pepper, diced
  • 2 cloves garlic, minced
  • 2 cups dry white rice
  • 2 cups chicken broth, Shortcut
  • 1 bottle pale ale, (12 oz / 330 ml)
  • 1 can diced tomatoes, with green bell pepper and onion, Del Monte brand, (14 oz / 411 g)
  • 1 teaspoon Cajun seasoning, Shortcut
  • 500 grams medium shrimp, peeled, deveined, cooked, (1 lb), Shortcut
  • fresh parsley, chopped, for garnish

Instructions
 

  • Brown the sausage in a large pot or Dutch oven on medium high heat. Drain fat.
  • Add the diced onion, bell pepper, and garlic. Cook 2-3 minutes or until the onion and bell pepper are tender.
  • Stir in the rice, broth, and beer. Bring to a boil then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.
  • Stir in the canned tomatoes and Cajun seasoning, cook for 5 minutes.
  • Stir in the shrimp, cook 2-3 minutes to heat the shrimp through.
  • Ladle into bowls, garnish with some chopped parsley as desired, enjoy.

Notes

The Cajun sausage may be available in high end Western markets in the larger cities, so I will say this is high cost per serving. I am going to research making Andouille sausage and will add that shortcut after I have made it.
Shortcuts: Chicken Broth (Pressure Cooker), Cajun Seasoning, Sautéed Shrimp.  
* High Cost $1.51+ per Serving,Pork - Sausage,Seafood - Shrimp/Prawn
Bratwurst & Grilled Onion Hoagies
December 3, 2020 Lee
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Bratwurst & Grilled Onion Hoagies

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This 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 10 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 5 servings

Ingredients
  

  • 1 tablespoon butter
  • 1 large onion, thinly sliced, separated into rings
  • ½ teaspoon paprika
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 package bratwurst, normally 5 in a pack, Shortcut
  • ½ cup beer
  • 2 teaspoons olive oil
  • 5 hoagie rolls, split, lightly toasted, or sub sandwich rolls

Instructions
 

  • Melt the butter in a large non stick pan on medium high heat. Add onion, cook 3 minutes or until wilted, stirring occasionally.
  • Sprinkle with the paprika, salt, and pepper. Reduce heat to medium low and cook another 15-20 minutes or until the onions are golden brown and tender, stirring occasionally.
  • While the onions are cooking, add the beer and bratwurst to a large saucepan. Place on medium heat, cover and simmer 10 minutes.
  • Drain and discard liquid from saucepan, add the oil, place on medium heat and brown the brats on all sides.
  • Serve in rolls topped with onions, and if desired, mustard. Enjoy

Notes

Low cost per serving.
Shortcut: Bratwurst.
* Best Value $1 or Less per Serving,Pork - Sausage