Archive for the ‘Pork – Sausage’ Category
Johnsonville Brat Hot Tub
November 27, 2020 Lee
Leave a comment

Johnsonville Brat Hot Tub

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 15 minutes
Cook Time 2 hours 20 minutes
Course Main Dish
Cuisine American
Servings 10 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 2 tablespoons butter
  • 1 medium onion, brown or white, sliced
  • 2-3 bottles beer, (12 oz / 330 ml each)
  • 2 packages Johnsonville brats, (5 count / 19 oz / 538 g each package), Shortcut
  • buns, optional

Instructions
 

  • Preheat your grill to medium. Place a 9x11 disposable foil baking pan on the grill, and add the butter.
  • When the butter has melted, stir in the beer and add the onions. Cook to soften the onions, stirring occasionally.
  • While the onions are cooking, grill the brats according to package instructions, or if using homemade, grill for 15-20 minutes, until browned and cooked through, turning them often.
  • As brats finish cooking transfer them into the beer and onions until all are cooked and in the pan. Move pan to the side to medium low heat, and cook for at least 2 hours.
  • Serve brats with onions and sides of your choice or serve on buns topped with onions. Enjoy.

Notes

Low cost per serving if using homemade brats.
Shortcut: Bratwurst.
* Best Value $1 or Less per Serving,5 Ingredients or Less,GRILLED / BBQ / SMOKER,Pork - Sausage
Brats ‘n’ Beer
November 24, 2020 Lee
Leave a comment

Brats 'n' Beer

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 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 1 can beer, not dark beer, (12 oz / 330 ml)
  • 4 bratwurst, (about 500 g / 1 lb), Shortcut
  • 1 sweet onion
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 sausage rolls, or hot dog buns

Instructions
 

  • Prepare your grill for direct heat cooking on medium heat.
  • Pour the beer into a medium size saucepan with heatproof handle. Place the saucepan on the grill and pierce each brat with a knife and add to the beer. Simmer brats for 15 minutes, turning them once.
  • While the brats are simmering, thinly slice the onion and separate into rings.
  • Place the onion rings on a sheet of heavy duty foil. Drizzle with the oil and sprinkle with the salt and pepper.
  • Fold the foil over the rings to make a closed packet, place packet on the grill and grill for 10 minutes or until they are tender.
  • Transfer the brats to the grill, remove saucepan and discard the beer. Grill brats for 10 minutes or until browned and cooked through, turning once.
  • Place brats in the rolls and top with the onion rings. Enjoy.

Notes

Store bought brats are fair cost, but if you make them yourself, this is then a low cost per serving dish.
Shortcut: Bratwurst.
* Best Value $1 or Less per Serving,Beef - Sausage,GRILLED / BBQ / SMOKER,Pork - Sausage
Braunschweiger Ball
October 31, 2020 Lee
5 Comments

Braunschweiger Ball

Favorite Recipes page 3, Ruth Crawford, Lansing, MI; Joyce Grill, Grand Rapids, MI; and Connie Perkins, Lansing, MI.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. This has excellent flavor, easy to assemble, and very well liked by the entire family.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 1 hour 15 minutes
Passive Time 1 day
Total Time 1 day 1 hour 15 minutes
Course Appetizer
Cuisine American
Servings 12 servings

Ingredients
  

  • 500 grams Braunschweiger, (1 lb)
  • 250 grams cream cheese, (8 oz)
  • ½ cup dill pickle, diced
  • 1 tablespoon dill pickle juice
  • ½ cup mayo
  • ¼ teaspoon garlic salt
  • ½ cup onion, minced
  • 1 teaspoon Worcestershire sauce

Instructions
 

  • Place the Braunschweiger and cream cheese in a mixing bowl and place on the counter for at least an hour to come up to room temperature and soften.
  • While the Braunschweiger and cream cheese are softening, prep the pickles and onion.
  • Using a large spoon, lightly mix together the Braunschweiger and cream cheese together, then add the remaining ingredients.
  • Mix everything together until the cream cheese is mixed in.
  • Lay out a sheet of plastic wrap, place the Braunschweiger mixture in the middle, fold up all corners to the center and shape into a ball. Lay out a sheet of foil, place the ball on the foil and fold up the corners to the center. Turn upside down so the ball is sitting on the seam, shape into a ball again. Pick the ball up and place in a bowl, place in the fridge overnight.
  • Unwrap and place on a serving tray, serve with assorted crackers, enjoy.
# Buster Approved,#1 Go-To Recipes,APPETIZERS / SNACKS,Pork - Sausage
Slow Cooker Little Smokies
October 22, 2020 Lee
2 Comments

Slow Cooker Little Smokies

Spend with Pennies, Holly, Canada.
This recipe comes from a good friend and it is so easy, and tasty! Just three ingredients, and four if you want just a hint of spicy heat.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Course Appetizer, Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Slow Cooker

Ingredients
  

  • 1 kilo little smokies, (2 lb)
  • 1 cup BBQ sauce, bottled or homemade, Shortcut
  • ½ cup grape jelly
  • 1-2 teaspoons Sriracha Chili Garlic sauce, optional

Instructions
 

  • Add all the ingredients to your slow cooker.
  • Mix together, cover, and set the slow cooker to Low setting for 2-3 hours.
  • Scoop out the little smokies and place in a serving bowl. Serve as an appetizer or as a main dish with sides of your choice. Enjoy.

Notes

Low cost.
Shortcut: Basic BBQ Sauce.
Variants: 1. Use apply jelly or cranberry sauce in place of grape jelly. 2. Use ketchup in place of BBQ sauce. 
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,APPETIZERS / SNACKS,Chicken - Sausage,Pork - Sausage
Kielbasa Lazy Pierogi
June 1, 2020 Lee
Leave a comment

Kielbasa Lazy Pierogi

Just a Pinch Recipe Club - Nor Mac, United States.
I made this on 12 Jun 2020 exactly as written and went with 1¾ lb kielbasa. The family loved this, it is easy to put together and delicious.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 500 grams sour kraut, rinsed and drained well, (1 lb)
  • 1 large onion, diced
  • 3 tablespoons butter, for cooking the onion
  • ½-1 kilo Kielbasa sausage, (1-2 lb)
  • 500 grams dry egg noodles, (1 lb)
  • ¼ cup butter, softened, (½ stick, ¼ block)
  • ½ teaspoon salt
  • black pepper, as desired
  • â…” cup Parmesan cheese, grated
  • 1-2 pinches poppy seeds

Instructions
 

  • Drain and rinse the sour kraut well, set aside.
  • Heat a non stick pan and melt 1-2 tablespoons of butter, when hot, add the onion. Saute the onion, adding butter as needed, until the onion is softened and turning golden brown. Set the cooked onion aside.
  • While the onion is cooking, add the whole sausage to a pot and cover with water. Bring to a boil and cook until the sausage is heated through, about 5-10 minutes after the water starts boiling.
  • Place the sausage on a cutting board, slice into coins about ½ inch thick, then cut each slice in half.
  • Using the same or another pot, add enough water to cook the egg noodles, lightly salt and bring to a boil, when boiling, add the egg noodles and cook until tender. Drain water from the pot leaving the noodles in the pot.
  • Add the ¼ cup butter and mix in until melted, then stir in the Parmesan, onions, salt, pepper as desired, and a pinch or two of poppy seeds.
  • Drain the sour kraut again, gently squeeze out any water. Add the sour kraut and sausage to the egg noodles. Place on low heat and mix together. Stir often and heat through.
  • Serve and enjoy.

Notes

Low cost in the US, I will have to research this in Thailand for the sausage and sour kraut.
Variant: 1. For a milder sour kraut, soak the kraut in 2-3 cups water and 1/4 cup brown sugar for 15-20 minutes, then rinse and drain well.
This recipe was awarded a Blue Ribbon on the Just A Pinch Recipe Club.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,Beef - Sausage,PASTA,Pork - Sausage
Biscuit Pigs in Blankets
December 3, 2019 Lee
Leave a comment

Biscuit Pigs in Blankets

Lee
I come across this when researching what to make with store bought biscuits in a tube, and I made these, and they are actually pretty tasty and a different way to prepare Pigs in Blankets. When I return to Thailand, I will prepare these again in Thailand with homemade biscuits. No servings or measurements given, this is just a make with what you want guide.
Print Recipe Pin Recipe
Course Main Dish
Cuisine American
Servings 0

Equipment

  • Oven
  • Baking Sheet

Ingredients
  

  • biscuit dough, tubed or homemade
  • smoked sausage links, hot dogs

Instructions
 

  • Preheat your according to the packaged biscuits or per your own biscuit recipe. Get out a baking sheet and line with foil or parchment paper for fast cleanup.
  • For tubed biscuits, open and remove the biscuits. Lay a biscuit on the counter, flatten down with your fingers, shaping the dough about 2 inches wide and 4 inches long. Place a sausage link or hot dog (I used cheese filled smoked sausage links) on a narrow end of the dough and roll the dough around it, ending with the end of the dough on the bottom. Place on your baking sheet. Repeat as desired.
  • For homemade biscuits, roll the dough out and cut into triangles, place a sausage link or hot dog on a narrow end of the dough and roll the dough around it, ending with the end of the dough on the bottom. Place on your baking sheet. Repeat as desired.
  • Bake until the biscuits are golden brown. Serve with your favorite dipping sauces.

Notes

Low cost per serving.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,Beef - Sausage,Pork - Sausage
Italian Sausage & Peppers (Slow Cooker)
December 1, 2019 Lee
2 Comments

 

Italian Sausage & Peppers (Slow Cooker)

This is an easy, and flavorful dish. I used store bought sausage links and I look forward to making this again when I get back home (Thailand) and using my homemade Italian sausage. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 8 Italian sausage links, (about 1 lb 8 oz / 750 g), Shortcut
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 1 can crushed tomatoes, (28 oz / 793 g)
  • 1/4 cup chicken broth
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon garlic powder

Instructions
 

  • For the sausage, you can chop first or just place whole in the slow cooker and chop when the cooking time is done.
  • Add everything to the slow cooker except the sausage and mix together.
  • Add the sausage and move them down into the liquid. Cover and set to Low setting for 6 hours. I actually have 10 links in here.
  • If you started with whole sausages, remove them to a cutting board, slice, and return them to the pot.
  • Serve over pasta or rice or even as is. Enjoy

Notes

I am in the US currently and I bought the sausage at Kroger for about $5.25, the remaining ingredients are minimal. For 6 servings, this is about 88 cents per serving. When I return to Thailand, I will make the sausage myself and maybe get the cost down to about 50 cents per serving.
Shortcut: Italian Sausage.
Adapted from an internet recipe.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,Pork - Sausage,Pork - Slow Cooker
Country Gravy & Biscuits
November 11, 2019 Lee
1 Comment

Country Gravy & Biscuits

This can be prepared with your own homemade country (white) gravy, from a store bought packet (which I used), or from a shortcut to make the packets (which I will be doing soon to test). This also uses store bought refrigerated biscuits in a tube (also which I used) or you can make biscuits from scratch. Since I am in the US now, I used the store bought items for the low cost and convenience. When I return to Thailand, I will certainly be making the shortcuts for the sausage and gravy. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 3 servings

Ingredients
  

  • 500 grams bulk breakfast sausage, (1 lb), Shortcut
  • 2 packets country gravy, (2.75 oz / 78 g packet size), Shortcut
  • 1 bell pepper, any color, diced
  • 3 cups water
  • 1 cup cold milk
  • biscuits, for serving, your choice

Instructions
 

  • Heat a pot on medium heat and add the sausage, breaking it up with your spatula as it cooks.
  • Cook until the sausage is no longer pink and cooked through. Remove the sausage to a plate and pour out any fat from the pot.
  • Place the pot back on heat and add the diced bell pepper. Saute until just softened. Remove from the pot and add to the sausage.
  • Place the pot back on heat and add the water and bring to a boil. While the water is heating, measure out the 1 cup of milk into a measuring cup and add the 2 packets and stir with a fork. Bake the biscuits of your choice.
  • Once the water is boiling, give the milk mixture another stir, then grab a whisk and start whisking, then pour in the milk mixture and whisk until the gravy thickens. Reduce heat to low.
  • Add the sausage to the gravy and swap out the whisk for a spoon and mix the sausage in. Simmer until the sausage is heated through.
  • Split open some biscuits, ladle the gravy over, and enjoy.

Notes

In the US this is low cost for the store bought sausage, gravy packets, and refrigerated biscuits. When I return to Thailand, I will be making this from scratch using shortcuts.
Shortcuts: Breakfast Sausage, Country Gravy.
The amount of gravy and sausage worked out perfectly. Lee Thayer.
United States.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),Pork - Sausage
Andouille Sausage, Peppers & Mushrooms
October 16, 2019 Lee
Leave a comment

Andouille Sausage, Peppers & Mushrooms

Just a twist on the classic Sausage, Peppers & Onions. I had some Andouille sausage today (16 Oct 2019) and I really enjoyed that, very enjoyable. I put this dish together on a whim and it turned out perfect.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 ring Andouille sausage, (about 396 g / 14 oz)
  • 3 bell peppers, 1 red, 1 green, 1 yellow
  • 250 grams button mushrooms, (8 oz)
  • olive oil, as needed
  • black pepper, as desired

Instructions
 

  • Prep the ingredients by slicing the sausage into 1/4 inch pieces, slice the bell peppers into strips, and slice the mushrooms.
  • Heat a large pan on medium to medium high heat and add the sausage. Cook and stir the sausage occasionally until browned and cooked through.
  • Remove the sausage to a plate with a slotted spoon, draining as much fat as you can.
  • Wipe out the same pan and place back on medium heat and add the bell peppers. Cook, stirring occasionally, until the peppers are tender yet crisp.
  • Add the mushrooms and stir into the peppers. Season with black pepper as desired. Continue cooking, stirring often to work the mushrooms through the bottom of the pan, until the mushrooms are starting to wilt and release their water.
  • Add the sausage back to the pan and continue cooking, stirring occasionally, until the mushrooms are fully wilted and the sausage heated through. Serve with rice, enjoy.

Notes

Low cost per serving.
Just a different take on a classic dish.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,Pork - Sausage
Sausage Soup
October 14, 2019 Lee
Leave a comment

Sausage Soup

This recipe is from a recipe booklet from a sausage maker in the 80's, and it does sound good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 cup beef broth
  • 1 cup chicken broth
  • 1/4 cup celery, coarsely chopped
  • 1/4 cup onion, coarsely chopped
  • 1 green bell pepper, coarsely chopped
  • 1 medium potato, diced
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 250 grams Kielbasa sausage, (8 oz)
  • 1 cup Swiss cheese, shredded
  • 250 grams sauerkraut, (8 oz)
  • 1 cup whipping cream
  • 1 cup milk
  • 1/4 teaspoon white pepper
  • 2 spring onions, sliced, white and green parts

Instructions
 

  • In a pot, add the broths, onion, celery, bell pepper, and potato. Place on high heat and bring to a boil, then reduce heat to a simmer and cook until the potatoes are just tender, about 10 to 15 minutes.
  • Mix together the cornstarch and cold water, stir that into the soup, and bring the soup to a boil while stirring, then reduce to a simmer and cook until the soup thickens.
  • While the soup is simmering, cut the sausage into quarters lengthwise, then crosswise into 1/4 inch pieces.
  • Add the sausage, Swiss cheese, sauerkraut, cream, and milk to the soup and stir everything together. Heat on a low simmer until heated through, do not let the soup boil.
  • When it is hot, remove from heat, stir in the white pepper.
  • Ladle into bowls and garnish with spring onion. Serve and enjoy.

Notes

Low cost per serving.
Adapted from a sausage company recipe booklet.
* Best Value $1 or Less per Serving,Pork - Sausage,SOUPS, STEWS, CHILI