Hot Food & Recipes

Servings: 1 Servings
Category: Sausage
Ingredients

• 1/2 lb Bulk pork sausage
• 1/2 c Applesauce
• 1 tb Sausage drippings
• 1 French or plain omelet

Directions
Cook sausage in 10-inch omelet pan or skillet until thoroughly cooked and browned. Drain reserving 1 tablespoon drippings. Crumble sausage. Reserve 1/4 cup. Combine remain- ing sausage with applesauce, set aside. Prepare French omelet using reserved sausage drippings in place of butter. While top is still moist and creamy looking, spread sausage-applesauce mixture over half of omelet. With pancake turner fold omelet in half or roll turning out onto platter with a quick flip of the wrist. Sprinkle remaining sausage over top. Makes 2 servings. Recipe by: diane@keyway.net Posted to recipelu-digest by “Diane Geary.” on Feb 4, 1998

Servings: 5 Lbs
Category: Sausages | Meats
Ingredients

• 4 lb Pork
• 1 lb Tripe or chitterlings
• 2 Garlic cloves
• 3 Bay leaves
• 2 lg Onions
• 1 tb Salt (not iodized)
• 1 tb Pepper
• 1 ts Cayenne pepper
• 1 ts Chili pepper
• 1/2 ts Ground mace
• 1/2 ts Ground cloves
• 1/2 ts Ground allspice
• 1 tb Minced thyme
• 1 tb Minced marjoram
• 1 tb Minced parsley

Directions
Pork should be approx 2 lbs fat and 2 lbs lean [usually Boston butt] The tripe is the inner lining of pork stomach and chitterlings (largest intestine) may be used instead. You can use an extra pound of pork instead of the tripe/chitterlings. Chop, do not grind the meat. Mix with seasonings. Stuff into casings. Age at least overnight and then smoke several hours using hickory, hackberry or ash. (Do not use pine.) Throw anything sweet, such as cane sugar or syrup, raw sugar, molassess, sugar cane or brown sugar on the wood before lighting. [-=PAM=-] Paul A. Meadows – Concepts In Drug Education Ottawa, Ont K1S 5J6 FAX 613-565-3759 ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the “Posting Guidelines” article first. Submissions go to recipes@rt66.com; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Xref: news.demon.co.uk rec.food.recipes:7469 Path: news.demon.co.uk!peernews.demon.co.uk!news.sprintlink.n t!news.clark.n t!ra hul.net!a2i!mack.rt66.com!mack.rt66.com!not-for-mail From: af656@freenet.carleton.ca (Paul A. Meadows) Newsgroups: rec.food.recipes Subject: COLLECTION: Bratwurst Sausage Followup-To: rec.food.cooking Date: 16 Apr 1995 21:37:06 -0600 Organization: Freenet Lines: 85 Sender: phill@mack.rt66.com Approved: phill@rt66.com Message-ID: <199504100414.AAA00198@freenet2.carleton.ca> Reply-To: af656@freenet.carleton.ca (Paul A. Meadows) NNTP-Posting-Host: mack.rt66.com MM: Bratwurst(2) (Sausage Making) From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Lbs
Category: Sausages
Ingredients

• 1 1/2 Yd large sausage casing
• Approx (2-3 in wide)
• 4 lb Lean fresh pork
• 2 lb Pork fat
• 3 1/3 tb Finely minced garlic
• 2 tb Salt
• 1/2 ts Fresh grnd black pepper
• 1/8 ts Cayenne
• 1/8 ts Chili powder
• 1/8 ts Mace
• 1/8 ts Allspice
• 1/2 ts Dried thyme
• 1 tb Paprika
• 1/4 ts Ground bay leaf
• 1/4 ts Sage
• 5 ts Liquid hickory smoke

Directions
Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles from New Orleans that calls itself the Andouille Capital of the World. Soak the casing about an hour in cold water to soften it and to loosen the salt in which it is packed. Cut into 3 yard lengths, then place the narrow end of the sausage stuffer in one end of the casing. Place the wide end of the stuffer up against the sink faucet and run cold water through the inside of the casing to remove any salt. (Roll up the casing you do not intend to use; put about 2 inches of coarse salt in a large jar, place the rolled up casing on it, then fill the rest of the jar with salt. Close tightly and refrigerate for later use.) Cut the meat and fat into chunks about 1/2 inch across and pass once through the coarse blade of the meat grinder. Combine the pork with the remaining ingredients in a large bowl and mix well with a wooden spoon. Cut the casings into 26 inch lengths and stuff as follows: Tie a knot in each piece of casing about 2 inches from one end. Fit the open end over the tip of the sausage stuffer and slide it to about 1 inch from the wide end. Push the rest of the casing onto the stuffer until the top touches the knot. (The casing will look like accordian folds on the stuffer.) Fit the stuffer onto the meat grinder as directed on the instructions that come with the machine, or hold the wide end of the stuffer against or over the opeoning by hand. Fill the hopper with stuffing. Turn the machine on if it is electric and feed the stuffing gradually into the hopper; for a manual machine, push the stuffing through with a wooden pestle. The sausage casing will fill and inflate gradually. Stop filling about 1 1/4 inches from the funnel end and slip the casing off the funnel, smoothing out any bumps carefully with your fingers and being careful not to push the stuffing out of the casing. Tie off the open end of the sausage tightly with a piece of string or make a knot in the casing itself. Repeat until all the stuffing is used up. To cook, slice the andouille 1/2 inch thick and grill in a hot skillet with no water for about 12 minutes on each side, until brown and crisp at the edges. (about 6 pounds of 20 inch sausage, 3 to 3 1/2 inches thick) Paul A. Meadows – Concepts In Drug Education Ottawa, Ont K1S 5J6 FAX 613-565-3759 ~~~ Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the “Posting Guidelines” article first. Submissions go to recipes@rt66.com; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. Xref: news.demon.co.uk rec.food.recipes:7473 Path: news.demon.co.uk!peernews.demon.co.uk!news.sprintlink.n t!news.clark.n t!ra hul.net!a2i!mack.rt66.com!mack.rt66.com!not-for-mail From: af656@freenet.carleton.ca (Paul A. Meadows) Newsgroups: rec.food.recipes Subject: Andouille Sausage Followup-To: rec.food.cooking Date: 16 Apr 1995 21:34:04 -0600 Organization: Engineering International Inc., Public Internet Access Lines: 47 Sender: phill@mack.rt66.com Approved: phill@rt66.com Message-ID: <199504100404.AAA27777@freenet2.carleton.ca> Reply-To: af656@freenet.carleton.ca (Paul A. Meadows) NNTP-Posting-Host: mack.rt66.com MM: Andouille(2) Sausage Making From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Mess
Category: Sausage | Pork
Ingredients

• 5 lb Medium ground pork butt
• 1 ts Cayenne
• 1 tb Thyme
• 5 ts Salt
• 5 ts Black pepper
• 1 c Cold water

Directions
Combine all ingredients, mix well and stuff into sheep casing. The Sausage Making Cookbook, by Jerry Predika Collection of Clarence Fontish Reformatted for Meal-Master ™ by Jeff Pruett 11-18-94

Servings: 1 Servings
Category: Sausage | Groundmeats | Pork
Ingredients

• 3 lb Medium ground pork butt
• 2 lb Medium ground veal
• 1 tb Salt
• 1 tb Pepper
• 1 ts Ground Nutmeg
• 1 ts Ground cloves
• 1 ts Ground mace
• 1 ts Ground sage
• 1/2 c Fine, dry bread crumbs
• 1 c Water

Directions
Mix all ingredients together and stuff into sheep casing or make into patties. SOURCE: The Sausage Making Cookbook, by Jerry Predika Collection of Clarence Fontish Submitted By JIM BODLE On 11-10?4

Servings: 1 Servings
Category: Sausage
Ingredients

• 6 lb LEAN GROUND BEEF
• 2 ts SAGE
• 3 ts SALT
• 1 1/2 ts FRESHLY GROUND BLACK PEPPER
• 1 ts CAYENNE
• 3 c BREAD CRUMBS
• 4 tb PARSLEY; CHOPPED
• 2 BEATEN EGGS
• 1 c WATER

Directions
MIX ALL INGREDIENTS THOROUGHLY AND STUFF INTO HOG CASINGS. PUT INTO BOILING WATER, BEING SURE TO COVER COMPLETELY WITH WATER, AND BOIL FOR ABOUT 1/2 HOUR. TAKE FROM POT AND ALLOW TO COOL, THEN REFRIGERATE. T O SERVE, CUT MEAT INTO THIN SLICES AND BROIL SLOWLY UNTIL BROWN ON ALL SIDES. FROM: THE SAUSAGE-MAKING COOKBOOK BY: JERRY PREDIKA Posted to recipelu-digest by “Diane Geary” on Mar 12, 1998

Servings: 6 Servings
Category: Sausages | Casseroles
Ingredients

• 1 tb Vegetable oil
• 1/2 lb Kielbasa sausage, cubed
• 2 Onions, chopped
• 2 Garlic cloves, minced
• 2 Carrots, sliced
• 2 Celery stalks, chopped
• 1/2 ts Dried thyme
• 1/4 ts Pepper
• pn Cloves
• 19 oz Canned tomatoes
• 3/4 c Chicken stock
• 1 Bay leaf
• 38 oz Canned white pea beans,
• -drained and rinsed

Directions
———————————-TOPPING———————————- 2 tb Butter 2 Garlic cloves, minced 2 c Fresh bread crumbs 2 tb Fresh parsley, chopped The traditional French dish takes days to prepare and contains a generous portion of high-fat meats. By using sausage only, preparation time, fat and calories are all cut down without sacrificing flavour. In large Dutch oven, heat oil over medium heat; cook sausage, onions, garlic, carrots, celery, thyme, pepper and cloves, stirring, for about 5 minutes or until onions are softened. Add tomatoes, breaking up with fork. Add chicken stock and bay leaf; bring to boil. Add beans; reduce heat and simmer for about 30 minutes or until slightly thickened. Discard bay leaf. [Can be prepared to this point, cooled, covered and refrigerated for up to 1 day. Or freeze for up to 1 week; thaw in refrigerator for up to 36 hours. Add 45 minutes to 1 hour to baking time.] Topping: In saucepan, melt butter over medium heat. Add garlic; cook for about 2 minutes or until softened. Stir in bread crumbs and chopped parsley; sprinkle over cassoulet. Bake in 350F 180C oven for about 30 minutes or until crusty and golden on top, bubbly and heated through. 6 servings for $13.20CDN [Nov 95] Per Serving: about 440 calories, 20 g protein, 18 g fat, 51 g carbohydrate, very high source fibre, excellent source iron Source: Canadian Living magazine, Nov 95 Presented in article “Hearty & Healthy: Casseroles See The Light” Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Servings
Category: Sausages | Casseroles
Ingredients

• 1 tb Vegetable oil
• 1/2 lb Kielbasa sausage, cubed
• 2 Onions, chopped
• 2 Garlic cloves, minced
• 2 Carrots, sliced
• 2 Celery stalks, chopped
• 1/2 ts Dried thyme
• 1/4 ts Pepper
• pn Cloves
• 19 oz Canned tomatoes
• 3/4 c Chicken stock
• 1 Bay leaf
• 38 oz Canned white pea beans,
• -drained and rinsed

Directions
———————————-TOPPING———————————- 2 tb Butter 2 Garlic cloves, minced 2 c Fresh bread crumbs 2 tb Fresh parsley, chopped The traditional French dish takes days to prepare and contains a generous portion of high-fat meats. By using sausage only, preparation time, fat and calories are all cut down without sacrificing flavour. In large Dutch oven, heat oil over medium heat; cook sausage, onions, garlic, carrots, celery, thyme, pepper and cloves, stirring, for about 5 minutes or until onions are softened. Add tomatoes, breaking up with fork. Add chicken stock and bay leaf; bring to boil. Add beans; reduce heat and simmer for about 30 minutes or until slightly thickened. Discard bay leaf. [Can be prepared to this point, cooled, covered and refrigerated for up to 1 day. Or freeze for up to 1 week; thaw in refrigerator for up to 36 hours. Add 45 minutes to 1 hour to baking time.] Topping: In saucepan, melt butter over medium heat. Add garlic; cook for about 2 minutes or until softened. Stir in bread crumbs and chopped parsley; sprinkle over cassoulet. Bake in 350F 180C oven for about 30 minutes or until crusty and golden on top, bubbly and heated through. 6 servings for $13.20CDN [Nov 95] Per Serving: about 440 calories, 20 g protein, 18 g fat, 51 g carbohydrate, very high source fibre, excellent source iron Source: Canadian Living magazine, Nov 95 Presented in article “Hearty & Healthy: Casseroles See The Light” Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com Posted to MM-Recipes Digest V3 #342 From: “Paul A Meadows” Date: Sat, 14 Dec 96 21:52:40 UT

Servings: 1 Servings
Category: Sausage
Ingredients

• 2 lb Lean pork (shoulder/butt or
• -trimmings)
• 1/2 lb Pork fatback
• 3 ts Kosher salt
• 1 1/2 ts Freshly ground black pepper
• 1 1/2 ts Dried sage; crumbled fine
• 1/2 tb Cayenne
• 1 tb Sugar
• 1/4 c Water

Directions
Coarsely grind the pork meat and fatback together into a large bowl. Add the salt, black pepper, dried sage, cayenne, sugar and water and quickly but thoroughly mix to combine. In a hot skillet fry a tablespoon of the sausage until done, taste and adjust seasoning if necessary. Shape sausage into patties. In a skillet fry patties until browned on both sides and no longer pink in the center. Serve hot. Yield: 2 1/2 pounds; about 15 patties NOTES : Cooking Live Show #CL8814 Recipe by: Cooking Live Show #CL8814 From: Angele Freeman Date: Wed, 5 Feb 1997 14:49:37 ~0500 (EST) Posted to TNT – Prodigy’s Recipe Exchange Newsletter by ksmith3001@juno.com (Katherine L Smith) on Oct 24, 1997

Servings: 1 Servings
Category: Sausage
Ingredients

• 1 lb Sausage links; cut into
• -small pieces
• 1 pk Frozen; (10 oz.) chopped
• -broccoli
• 1/4 c Shredded mild Cheddar cheese
• 3 tb Chopped green pepper
• 2 tb Grated onion
• 3 tb Minced fresh parsley
• 2 tb All-purpose flour
• 3 Hard-cooked eggs; sliced
• 1 cn Cream of mushroom soup; (10
• -oz.) undiluted
• 1/3 c Milk
• 1/2 c Dry bread crumbs
• 3 tb Melted margarine hot cooked
• -rice

Directions
Cook sausage until brown; drain. Cook broccoli; drain well. Place broccoli in a lightly greased 1 1/2 quart casse- role. Combine sausage, cheese, peppers, onions, parsley and flour in a medium bowl. Spoon half of sausage mixture over broccoli in casserole. Top sausage mixture with egg slices. Spoon remaining sausage over eggs. Combine soup and milk. Pour over casserole. Combine bread crumbs and butter. Sprin- kle over casserole. Bake at 375 degrees for 30 minutes. Serve over hot rice or with rice. Recipe by: diane@keyway.net Posted to recipelu-digest by “Diane Geary.” on Feb 4, 1998