PORK SAUSAGE RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ANDOUILLE A LA JEANNINE (05-02-93) (20:50) SERVINGS: 6 1 C DRY WHITE WINE 2 LB ANDOUILLE OR SMOKED SAUSAGE 2 T HONEY 1 T CREOLE MUSTARD SLICE ANDOUILLE 1/4-TO 1/2-INCH THICK. MIX ALL LIQUID INGREDIENTS AND POUR OVER ANDOUILLE IN A COVERED SKILLET. COOK OVER LOW HEAT UNTIL ANDOUILLE IS TENDER. ANDOUILLE IS GUMBO SAUSAGE FOR ALL YOU PEOPLES WHO LIVE AWAY FROM THE CENTER OF THE UNIVERSE. YOU CAN USE OTHER SAUSAGE AND IT WOULD TASTE OKAY. JUSTIN WILSON "GOURMET AND GOURMAND COOKBOOK" -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ANDOUILLE SMOKED SAUSAGE IN RED GRAVY (11-29-93) (0:13) 6 T. UNSALTED BUTTER 1-1/2 LB. ANDOUILLE SMOKED SAUSAGE (2-INCH PIECES) 3 C. ONIONS 6-1/2 C. PORK OR BEEF STOCK 1-1/2 T. CAYENNE PEPPER 3/4 T. SALT 1/2 C. CHOPPED CELERY 1/2 C. CHOPPED GREEN PEPPERS 1 T. MINCED GARLIC 8 OZ. TOMATO SAUCE 1/4 C. CHOPPED PARSLEY 1 C. CHOPPED GREEN ONION TOPS 3 C. HOT COOKED RICE MELT BUTTER IN DUTCH OVEN. ADD SAUSAGE, COVER, AND COOK WITHOUT STIRRING ABOUT 7 MINUTES. TURN OVER AND SPRINKLE 2 C. OF ONIONS ON TOP. COVER AND COOK ANOTHER 7 MINUTES. SHOULD BE DARK BROWN SEDIMENT ON PAN BOTTOM. ADD 3/4 C. OF STOCK AND SCRAPE BOTTOM. ADD PEPPER AND SALT, STIRRING, SCRAPING, AND TURNING. COVER AND COOK 2 MINUTES, SCRAPING ONCE. ADD CELERY, GREEN PEPPERS AND GARLIC. COVER AND COOK 3 MINUTES, SCRAPING ONCE. ADD TOMATO SAUCE AND COOK UNCOVERED 5 MINUTES, SCRAPPING OCCASIONALLY. ADD 1/2 C. ONIONS. COOK 8 MINUTES UNTIL LARGE PUDDLES OF OIL HAVE BROKEN OUT AND TOMATO MIXTURE IS THICK. STIR ONLY IF STICKING. ADD PARSLEY AND 1/2 C. OF THE GREEN ONIONS. ADD 3-1/4 C. MORE STOCK AND SCRAPE. COOK 20 MINUTES UNTIL LIQUID IS THICK DARK RED GRAVY. STIR OCCASIONALLY. STIR IN REMAINING STOCK AND ONIONS. BRING TO BOIL, REDUCE HEAT, AND SIMMER, STIRRING FREQUENTLY, ABOUT 14 MINUTES, UNTIL GRAVY IS NOTICEABLY THICKER BUT STILL JUICY. REMOVE FROM HEAT AND SERVE IMMEDIATELY. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHICAGO STYLE DEEP DISH PIZZA (02/05/94) (22:52) CRUST: 1 - CUP WATER 1/4 - CUP VEGETABLE SHORTENING 1 1/2 - TBSP SUGAR 2 1/4 - TSP SALT 1 1/2 - PKG ACTIVE DRY YEAST 1/2 - CUP WARM WATER (105 TO 115 DEGREES) 3/4 - CUP YELLOW CORNMEAL 3 TO 3 1/2 - CUPS ALL-PURPOSE FLOUR VEGETABLE OIL FILLING: 1 - 28 OZ CAN ITALIAN STYLE PLUM TOMATOES 2 - TBSP VEGETABLE OIL 1 - SMALL ONION, CHOPPED 1 - SMALL GREEN PEPPER, CHOPPED 1 - CLOVE GARLIC, MINCED 3/4 - TSP DRIED LEAF OREGANO 1/2 - TSP EACH: FENNEL SEEDS, SALT 1/4 - TSP FRESHLY GROUND BLACK PEPPER 1/4 - LB FRESH MUSHROOMS, SLICED 1 - LB MILD ITALIAN SAUSAGE 1 - 10 OZ PKG MOZZARELLA CHEESE, THINLY SLICED 1/2 - CUP FRESHLY GRATED PARMESAN CHEESE HEAT OVEN TO 425 DEGREES. FOR CRUST, HEAT 1 CUP WATER, SHORTENING SUGAR AND SALT UNTIL SHORTENING MELTS; COOL TO 105 TO 115 DEGREES. DISSOLVE YEAST IN 1/2 CUP WARM WATER; LET STAND UNTIL BUBBLY. MIX YEAST AND SHORTENING MIXTURE IN LARGE BOWL. ADD CORNMEAL. ADD 2 CUPS FLOUR; BEAT WELL. STIR IN ENOUGH ADDITIONAL FLOUR TO MAKE A SOFT DOUGH. TURN ONTO LIGHTLY FLOURED SURFACE; KNEAD, WORKING IN MORE FLOUR AS NEEDED UNTIL SMOOTH AND ELASTIC. BRUSH A ROUND 12" PIZZA PAN (AT LEAST 2" DEEP) WITH OIL. PRESS DOUGH EVENLY OVER BOTTOM AND SIDES OF PAN. BAKE @ 425 DEGREES 5 MINUTES. FOR FILLING, DRAIN TOMATOES IN COLANDER, CHOP TOMATOES AND RETURN TO COLANDER; SET ASIDE TO DRAIN. COOK ONION, GREEN PEPPER, GARLIC AND SPICES IN 2 TBSP OIL IN MEDIUM SAUCEPAN OVER MEDIUM HIGH HEAT UNTIL ONION AND GREEN PEPPER ARE TENDER. STIR IN WELL DRAINED TOMATOES AND MUSHROOMS; COOK LIGHTLY; REMOVE FROM HEAT. REMOVE SAUSAGE FROM CASING; CRUMBLE INTO PIZZA CRUST. ARRANGE MOZZARELLA SLICES OVER SAUSAGE. TOP WITH TOMATO MIXTURE; SPRINKLE WITH PARMESAN CHEESE. BAKE UNTIL CRUST IS GOLDEN BROWN, ABOUT 45 MINUTES. LET STAND 5 MINUTES BEFORE SERVING. MAKES 6 SERVINGS. NOTE: IF YOU LIKE A CRISPER CRUST, SPRINKLE ADDITIONAL CORNMEAL IN PAN BEFORE ADDING THE DOUGH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= COUNTRY PORK SAUSAGE (02/05/94) (22:50) 8 - LB BONELESS PORK BUT OR SHOULDER, CUT INTO 1 1/2" CUBES 1/2 TO 1 - RED PEPPER 3 - TBSP SALT 2 - TSP BLACK PEPPER 2 - TSP DRIED SAGE ASSEMBLE FOOD GRINDER WITH DESIRED GRINDING DISC. GRIND PORK. COMBINE PORK AND SEASONINGS. SHAPE INTO PATTIES OR STUFF IN LINK SAUSAGE, USING THE SAUSAGE MAKING ACCESSORY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DALLAS COWBOY TACOS (02/12/94) (14:44) SERVINGS: 3 1 EA SAUSAGE (MEDIUM ROLL) 1 C VELVEETA CHEESE 1/2 C ONION (CHOPPED) 2 CN CRESCENT ROLLS COOK SAUSAGE OVER MEDIUM HEAT UNTIL WELL BROWNED; DRAIN. STIR IN THE ONIONS AND ALSO BROWN. WHEN COMPLETED, OPEN CAN OF ROLLS AND STRETCH THE DOUGH UNTIL THIN WITHOUT SPLITTING OR TEARING. IN THE WIDE PART OF THE DOUGH, ADD THE SAUSAGE AND ONION MIXTURE, PUT CHEESE ON TOP OF THAT. THEN ROLL THE DOUGH AS YOU WOULD A REGULAR CRESENT ROLL. MAKE SURE YOU PINCH ALL THE OPEN AREAS CLOSED. BAKE IN PREHEATED OVEN AT 375F FOR 10 TO 12 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GOLDEN APPLE SCRAPPLE (02/05/94) (22:54) 12 - OZ BULK PORK SAUSAGE CORNMEAL WATER 1 - TSP SALT 1/4 - TSP EACH: THYME, OREGANO LEAVES 1 - CUP FINELY CHOPPED GOLDEN DELICIOUS APPLES BUTTER SAUTEED APPLE SLICES HONEY CRUMBLE SAUSAGE AND COOK UNTIL BROWNED; DRAIN EXCESS FAT. COMBINE 1 CUP CORNMEAL AND 1 CUP COLD WATER. ADD 1 CUP BOILING WATER. COOK AND STIR UNTIL THICKENED; ADD SEASONINGS. COVER AND SIMMER 10 MINUTES. STIR IN APPLES AND SAUSAGE. POUR INTO 8" SQUARE PAN. CHILL SEVERAL HOURS. CUT INTO 16 BARS; DREDGE IN CORNMEAL AND FRY IN BUTTER. SERVE WITH SAUTEED APPLE SLICES. PASS HONEY TO DRIZZLE OVER EACH SERVING. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HEARTY SAUSAGE AND SAUERKRAUT DINNER (02/05/94) (22:46) 1/2 - LB POLISH SAUSAGE (KIELBASA), CUT INTO 1/2" SLICES 1 - 10 3/4 OZ CAN CONDENSED CREAM OF CELERY SOUP 1 1/2 - CUPS WATER 1 - 8 OZ CAN SAUERKRAUT, DRAINED AND RINSED 1 - TSP BROWN SUGAR 1/4 - TSP CARAWAY SEED 1/8 - TSP BLACK PEPPER 1 1/2 - CUPS DRY RICE BROWN SAUSAGE IN A SKILLET; DRAIN FAT. STIR IN SOUP, WATER, SAUERKRAUT, SUGAR, CARAWAY SEED AND BLACK PEPPER. BRING TO A BOIL. REDUCE HEAT; COVER AND SIMMER 5 MINUTES. STIR IN RICE. COVER; REMOVE FROM HEAT. LET STAND 5 MINUTES. FLUFF WITH A FORK. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOMEMADE SAUSAGE (04-29-92) (3:24) 2 1/2 POUNDS GROUND PORK 2 TABLESPOONS BROWN SUGAR 1 TABLESPOON CRUSHED RED PEPPER FLAKES 1 TABLESPOON RUBBED SAGE 1 TABLESPOON SALT 1 1/2 TEASPOONS COARSELY GROUND PEPPER 1/2 TEASPOON ALLSPICE 1/4 TEASPOON NUTMEG 1/8 TEASPOON CLOVES IN LARGE BOWL COMBINE ALL INGREDIENTS. MIX BY HAND AND FORM INTO 10 PATTIES. IN LARGE SKILLET FRY PATTIES UNTIL CRISP AND BROWN ON BOTH SIDES, ABOUT 15 MINUTES. MAKES 10. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HONEY MEAT LOAF (02/05/94) (22:51) 1 - TBSP HONEY 1 - TSP SALT 1/4 - TSP THYME 1 - EGG 1 - ONION, CHOPPED 1/4 - TSP PEPPER 1 - LB COUNTRY SAUSAGE 2 - LB GROUND CHUCK 1 TO 2 - CUPS ROLLED OATS 1 - TBSP WORCESTERSHIRE SAUCE 1 - CHOPPED GREEN PEPPER 1 - CAN TOMATO SOUP MIX ALL INGREDIENTS TOGETHER AND SHAPE INTO 1 LARGE OR 2 SMALL LOAVES. BAKE @ 350 DEGREES FOR 1 HOUR OR UNTIL DONE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ITALIAN SAUSAGE AND PEPPERS (02/05/94) (22:45) 1 - LB SWEET ITALIAN SAUSAGE, CUT INTO 1" PIECES 2 - MEDIUM RED OR GREEN BELL PEPPERS, CUT INTO STRIPS 2 - GARLIC CLOVES, MINCED 1 - 10 3/4 OZ CAN CONDENSED CHICKEN BROTH 1/2 - CUP WATER 1 - TSP DRIED BASIL 1 1/2 - CUPS DRY RICE BROWN SAUSAGE IN A SKILLET; REMOVE AND SET ASIDE. COOK AND STIR PEPPERS AND GARLIC IN HOT DRIPPINGS IN SKILLET FOR 5 MINUTES. STIR IN BROTH, WATER AND BASIL. BRING TO A BOIL. STIR IN RICE. COVER; REMOVE FROM HEAT. LET STAND 5 MINUTES. FLUFF WITH A FORK. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ITALIAN SAUSAGE AND VEGETABLES WITH WHEELS (02/05/94) (22:53) 8- OZ WHEELS OR ELBOW MACARONI 1 -LB SWEET (MILD) ITALIAN SAUSAGE 2 - TBSP OLIVE OIL 2 - MEDIUM ZUCCHINI, SCRUBBED AND THINLY SLICED 1 - CUP CHOPPED GREEN PEPPER OR MIXTURE OF RED AND GREEN 1/4 - CUP CHOPPED PIMENTOS 1/2 - CUP ITALIAN CURED BLACK OLIVES DRESSING: 1/2 - CUP OLIVE OIL 2 - TBSP RED WINE VINEGAR 1 - TSP DIJON MUSTARD 2 - CLOVES GARLIC, MINCED 1/2 - TSP SALT 1/4 - TSP CRUMBLED DRY BASIL COOK PASTA UNTIL AL DENTE, DRAIN, RINSE WITH COLD WATER AND DRAIN AGAIN. TRANSFER TO LARGE BOWL AND TOSS WITH 1 TABLESPOON OLIVE OIL. PUT SAUSAGE INTO SKILLET AND BARELY COVER WITH WATER. BRING TO BOIL; SIMMER 20 MINUTES. REMOVE SAUSAGE AND DISCARD WATER. HEAT 2 TABLESPOONS OLIVE OIL IN SKILLET AND LIGHTLY BROWN SAUSAGE REMOVE SAUSAGE AND LET THEM COOL. SLICE THINLY AND ADD TO PASTA. TO BOWL, ADD PREPARED ZUCCHINI, GREEN AND RED PEPPERS, PIMENTOS AND OLIVES. POUR DRESSING OVER PASTA SALAD AND TOSS WELL. SERVE AT ROOM TEMPERATURE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ITALIAN SAUSAGE AND ZUCCHINI STIR-FRY (02/02/94) (20:21) 1 - LB ITALIAN SAUSAGE, CUT IN 1" PIECES 1/2 - CUP CHOPPED ONION 2 - CUPS CHOPPED TOMATO 4 - CUPS UNPARED ZUCCHINI (CUT JULIENNE STYLE) 1 - TSP LEMON JUICE 1/4 - TSP SALT 1/4 - TSP OREGANO 1 - SMALL HOT PEPPER, OPTIONAL PARMESAN CHEESE BROWN SAUSAGE IN LARGE SKILLET. ADD ONIONS WHEN SAUSAGE IS NEARLY DONE; DRAIN. ADD REMAINING INGREDIENTS, EXCEPT CHEESE. COOK, UNCOVERED, 5 MINUTES, STIRRING FREQUENTLY. REMOVE FROM HEAT; SPRINKLE WITH CHEESE. SERVES 4. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ITALIAN SAUSAGE IN TOMATO SAUCE (05-02-93) (20:54) SERVINGS: 10 2 LB ITALIAN SAUSAGE 2 T OLIVE OIL 2 C TOMATO SAUCE 1 T OREGANO 1 C CHABLIS WINE 1 LB MUSHROOMS, FRESH AND SLICED SAUTE ITALIAN SAUSAGE FOR A FEW MINUTES IN OLIVE OIL - JUST LONG ENOUGH TO SEAL IT OR FIRM IT UP. REMOVE SAUSAGE AND LET COOL. CUT INTO BITE-SIZE PIECES. MIX THE REST OF THE INGREDIENTS IN THE SKILLET. BRING TO A BOIL. ADD SAUSAGE AND COOK FOR 1 HOUR ON LOW HEAT. SERVE AS A HOT APPETIZER. YOU MAY WISH TO BE CAUTIOUS WITH THE WINE AT FIRST. SOME MAY FIND 1 CUP TOO MUCH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LASAGNA ROLLS (05/14/93) (23:21) SERVINGS: 2 1/2 LB BULK ITALIAN SAUSAGE 1/4 C CHOPPED ONION 1 EA LARGE BEATEN EGG 1/2 C CREAM-STYLE COTTAGE CHEESE 2 T GRATED PARMESAN CHEESE 4 EA LASAGNA NOODLES, COOKED 8 OZ (1 CAN) PIZZA SAUCE 1 T WATER OR DRY RED WINE 1/4 C SHREDDED MOZZARELLA CHEESE CRUMBLE THE ITALIAN SAUSAGE INTO A 1-QUART CASSEROLE. STIR IN THE ONION. MICRO-COOK, UNCOVERED, ON 100% POWER FOR 3 TO 4 MINUTES OR TILL SAUSAGE IS DONE AND ONION IS TENDER. DRAIN OFF FAT. STIR IN BEATEN EGG, CREAM-STYLE COTTAGE CHEESE, AND GRATED PARMESAN CHEESE. SPREAD EACH LASAGNA NOODLE WITH SOME OF THE MEAT-CHEESE MIXTURE. ROLL UP EACH NOODLE JELLY-ROLL STYLE, STARTING WITH THE SHORT EDGE. PLACE SEAM SIDE DOWN IN A SMALL GREASED BAKING DISH. STIR TOGETHER THE PIZZA SAUCE AND WATER OR DRY RED WINE. POUR ATOP LASAGNA ROLLS IN THE BAKING DISH. MICRO-COOK, COVERED, ON 100% POWER FOR 4 TO 5 MINUTES OR TILL THE LASAGNA ROLLS ARE HEATED THROUGH. SPRINKLE SHREDDED MOZZARELLA CHEESE ATOP THE LASAGNA ROLLS. MICRO-COOK, UNCOVERED, ON 100% POWER FOR 30 SECONDS TO 1 MINUTE MORE OR TILL CHEESE IS JUST MELTED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LAURIE'S STUFFED MANICOTTI (04-18-92) 1 POUND BULK PORK SAUSAGE 2 15 OUNCE CANS TOMATO SAUCE, ITALIAN 1 6 OUNCE CAN TOMATO PASTE 1/4 CUP WATER 1/2 TABLESPOON PACKED LIGHT BROWN SUGAR 1 15 OUNCE CARTON RICOTTA CHEESE 3 CUPS SHREDDED MOZZARELLA CHEESE 1 EGG 1 TEASPOON PARSLEY FLAKES 12 MANICOTTI NOODLES COOKED, RINSED AND DRAINED GRATED PARMESAN CHEESE IN LARGE SAUCEPAN, BROWN SAUSAGE, DRAIN. REMOVE HALF OF SAUSAGE; SET ASIDE/ STIR IN TOMATO SAUCE, PASTE, WATER AND BROWN SUGAR INTO SAUSAGE; SIMMER 15 MINUTES. MEANWHILE IN MEDIUM BOWL, COMBINE REMAINING SAUSAGE, RICOTTA, 2 CUPS MOZZARELLA,EGG, PARSLEY AND EGG. IN 13 X 9 X 2 INCH BAKING DISH, POUR 1/3 SPAGHETTI SAUCE MIXTURE. STUFF MANICOTTI NOODLES WITH RICOTTA MIXTURE AND PLACE ON TOP OF SAUCE. POUR REMAINING SAUCE OVER FILLED NOODLES, TOP WITH REMAINING MOZZARELLA AND SPRINKLE WITH PARMESAN CHEESE. BAKE, UNCOVERED, AT 350 DEGREES FOR 20 MINUTES. MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-= POLISH POORBOY (02/05/94) (22:55) 1/2 - CUP CHOPPED ONION 1 - POLISH SAUSAGE 5 - POTATOES, PEELED AND DICED 1 - TSP GARLIC POWDER 1 - 8 OZ CAN MUSHROOMS MIX ALL INGREDIENTS TOGETHER IN A GREASED SKILLET, COOK, COVERED, FOR 5 MINUTES. STIR OCCASIONALLY. COOK OVER MEDIUM HEAT UNTIL POTATOES ARE SOFT. WHEN POTATOES ARE SOFT, INCREASE HEAT. BROWN AND SERVE. BEST WITH BUTTERED BREAD AND MILK! -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= QUICK SKILLET SAUSAGE (02/05/94) (22:46) 1 - LB BULK PORK SAUSAGE 1 - MEDIUM ONION, CHOPPED 3 - CUPS COOKED RICE 1 - 15 OZ CAN PINTO BEANS 1 TO 3 - TBSP CHOPPED JALAPENO PEPPER IN A 10" SKILLET, COOK SAUSAGE UNTIL BROWN, STIRRING TO CRUMBLE. POUR OFF FAT AND RETURN 2 TBSP TO SKILLET. ADD ONION AND COOK UNTIL SOFT BUT NOT BROWN. STIR IN RICE, BEANS AND JALAPENO PEPPER; HEAT THOROUGHLY. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= REAL MCCOY LASAGNA (11-28-93) (23:55) SAUCE: 1 LB. ITALIAN SAUSAGE 1 T. OLIVE OIL 1 LB. GROUND CHUCK 1/2 C. CHOPPED ONION 1 CRUSHED GARLIC CLOVE 2 16-OZ. CANS TOMATOES 1/2 T. BASIL FILLING: 1 LB. RICOTTA CHEESE 1 EGG OTHER: 1 LB. LASAGNA NOODLES 1/2 T. SALT 1 T. OLIVE OIL 1/4 C. SUGAR 1 T. SALT 1/2 T. BLACK PEPPER 1/4 T. OREGANO 2 BAY LEAVES 8 OZ. TOMATO SAUCE 6 OZ. TOMATO PASTE 1/4 C. PARMESAN CHEESE SALT AND PEPPER TO TASTE BOILING WATER 2 SLICED BOILED EGGS (OPT.) 1/4 C. MOZZARELLA CHEESE BROWN SAUSAGE AND BEEF IN OIL, BREAKING UP MEAT. WHEN SLIGHTLY BROWNED, ADD ONION UNTIL SOFT, THEN ADD GARLIC. SLOWLY ADD NEXT 7 INGREDIENTS. ADD SAUCE AND SIMMER 2 HOURS. ADD PASTE AND SIMMER 1 HOUR. STIR FREQUENTLY. BOIL 8 QTS. WATER WITH 1/2 T. SALT AND 1 T. OIL. ADD LASAGNA NOODLES ON AT A TIME. COOK UNCOVERED 12 TO 15 MINUTES. STRAIN AND RINSE IN COLD WATER. MIX TOGETHER FILLING INGREDIENTS. REMOVE BAY LEAVES FROM SAUCE. PLACE 1/2 C. SAUCE IN 8 X 12 OR 9 X 13 PAN. TOP WITH LAYER OF NOODLES. LAYER SOME SAUCE, 1 C. OF RICOTTA MIXTURE, BOILED EGGS. CONTINUE WITH LAYER OF NOODLES, SAUCE, RICOTTA, ENDING WITH SAUCE. SPREAD LAYER OF MOZZARELLA OVER ALL AND TOP WITH MORE SAUCE. BAKE 25 MINUTES IN 350-DEGREE OVEN. LET STAND 10 MINUTES. MAKES 12 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SAUSAGE AND CHEESE SKILLET (02/05/94) (22:49) 1 - LB HOT ITALIAN SAUSAGE, BULK OR LINKS, CUT INTO BITE-SIZE PIECES 1 - CUP CHOPPED ONION 1/3 - CUP CHOPPED GREEN PEPPER 1 - CLOVE GARLIC, CHOPPED 1 - 16 OZ CAN STEWED TOMATOES 1 - CUP TOMATO JUICE 1 - 4 OZ CAN BUTTON MUSHROOMS, DRAINED 2 - TSP WYLER'S BEEF FLAVOR INSTANT BOUILLON OR 2 BOUILLON CUBES 1/2 - TSP ITALIAN SEASONING 1 - CUP GRATED PARMESAN AND ROMANO CHEESE CORN CHIPS IN LARGE SKILLET, BROWN SAUSAGE; DRAIN. ADD ONION, GREEN PEPPER AND GARLIC; COOK AND STIR UNTIL TENDER. ADD TOMATOES, JUICE, MUSHROOMS, BOUILLON AND SEASONING; MIX WELL. SIMMER, UNCOVERED, 30 MINUTES. STIR IN 1/2 CUP CHEESE; HEAT THROUGH. SERVE WITH CHIPS AND REMAINING CHEESE. REFRIGERATE LEFTOVERS. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SAUSAGE AND CORNBREAD CABBAGE ROLLS (05/14/93) (23:25) SERVINGS: 2 4 EA LARGE CABBAGE LEAVES 1 EA LARGE BEATEN EGG 1 C APPLE CHOPPED (1 MED) 1/3 C CORNBREAD STUFFING MIX 2 T APPLE JUICE OR CIDER 1/2 LB BULK PORK SAUSAGE 1/4 C WATER 1/3 C APPLE JUICE OR CIDER 1 T CORNSTARCH 1/2 T INSTANT BEEF BOUILLON REMOVE CENTER VEIN OF CABBAGE LEAVES, KEEPING EACH LEAF IN ONE PIECE. PLACE LEAVES IN A SHALLOW BAKING DISH. COVER WITH VENTED CLEAR PLASTIC WRAP. MICRO-COOK, COVERED, ON 100% OF POWER FOR 1 TO 3 MINUTES OR TILL LEAVES ARE LIMP. STIR TOGETHER EGG, 1/2 CUP OF THE CHOPPED APPLE, STUFFING MIX, AND 2 T APPLE JUICE OR CIDER. ADD SAUSAGE; MIX WELL. DIVIDE MEAT MIXTURE INTO FOUR PORTIONS. PLACE ONE PORTION OF MEAT MIXTURE ON EACH CABBAGE LEAF. FOLD IN SIDES; STARTING AT UNFOLDED EDGE, ROLL UP EACH LEAF, MAKING SURE FOLDED EDGES ARE INCLUDED IN ROLL. ARRANGE ROLLS IN A SHALLOW BAKING DISH. POUR WATER OVER ROLLS. COVER WITH VENTED CLEAR PLASTIC WRAP. MICRO COOK, COVERED, ON 100% POWER FOR 12 TO 14 MINUTES, ROTATING DISH A HALF-TURN AFTER 7 MINUTES. TRANSFER ROLLS TO A SERVING PLATTER. COVER AND KEEP WARM. FOR SAUCE, IN A 2-CUP MEASURE STIR TOGETHER 1/2 C APPLE JUICE OR CIDER, CORNSTARCH AND INSTANT BEEF BOUILLON GRANULES. STIR IN THE REMAINING CHOPPED APPLE. MICRO-COOK, UNCOVERED, ON 100% POWER FOR 2 TO 2 1/2 MINUTES OR UNTIL SAUCE IS THICKENED AND BUBBLY, STIRRING EVERY 30 SECONDS. SPOON SAUCE ATOP CABBAGE ROLLS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SAUSAGE BALLS (05-01-93) (19:35) SERVINGS: 10 1 LB BULK SAUSAGE (HOT OR MILD) 2 C SHARP CHEDDAR CHEESE GRATED 3 C BISQUICK COMBINE ALL INGREDIENTS AND SHAPE INTO BALLS THE SIZE OF WALNUTS. BAKE ON COOKIE SHEET AT 350 DEGREES F. FOR 15 MINUTES. MAKES ABOUT 5 DOZEN. NOTE: SAUSAGE BALLS MAY BE FROZEN BEFORE OR AFTER BAKING. IF FROZEN AFTER, DEFROST AND REHEAT AT 350 DEGREES F. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SAUSAGE FRITTATA (02/05/94) (22:49) 1/2 - LB SWEET SAUSAGE, CASING REMOVED 3 - TBSP OLIVE OIL 1 1/2 - CUPS CHOPPED ONION 8 - EGGS 1 - TSP BASIL 1/2 - TSP SALT 1/4 - TSP PEPPER SLICE SAUSAGE INTO 1/4" SLICES. IN ELECTRIC SKILLET, HEAT OIL WITH HEAT CONTROL SET AT 350 DEGREES. SAUTE THE ONION AND SAUSAGE UNTIL SAUSAGE IS NO LONGER PINK AND ONION IS SLIGHTLY BROWN. MEANWHILE, BEAT THE EGGS LIGHTLY WITH BASIL, SALT AND PEPPER. WHEN SAUSAGE AND ONIONS ARE COOKED, SPREAD THEM EVENLY OVER PAN. POUR THE EGGS OVER SAUSAGE MIXTURE. TURN HEAT CONTROL DOWN TO 250 DEGREES. COOK THE FRITTATA UNTIL EGGS ARE COMPLETELY SET; ABOUT 15 TO 20 MINUTES. CHECK OCCASIONALLY TO SEE IF FRITTATA PUFFS UP, IN WHICH CASE PIERCE IT ONCE OR TWICE WITH A SHARP KNIFE. WHEN EGGS ARE FIRM, LOOSEN THE FRITTATA CAREFULLY BY SLIDING A WIDE SPATULA AROUND EDGE AND UNDERNEATH. PLACE A LARGE PLATE UPSIDE DOWN OVER THE TOP OF THE SKILLET (LIKE A LID) AND CAREFULLY INVERT SKILLET DROPPING THE FRITTATA ONTO PLATE. CAREFULLY, SLIDE FRITTATA BACK INTO THE SKILLET AND BROWN UNDERSIDE FOR 1 TO 2 MINUTES. TURN FRITTATA OUT ONTO SERVING PLATTER. CUT IN WEDGES AND SERVE. MAKES 6 TO 8 SERVINGS. BEST WHEN SERVED AT ROOM TEMPERATURE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SAUSAGE SANDWICHES (05/14/93) (23:26) SERVINGS: 2 1/2 LB BULK ITALIAN SAUSAGE 2 T CHOPPED ONION 1/4 C CATSUP 1/4 T DRIED OREGANO, CRUSHED 2 EA SINGLE FRENCH ROLLS, SPLIT 2 EA SLICES MOZZARELLA CHEESE CRUMBLE THE ITALIAN SAUSAGE INTO A 1-QUART CASSEROLE. STIR IN THE CHOPPED ONION. MICRO-COOK, UNCOVERED, ON 100% POWER FOR 3 1/2 TO 4 1/2 MINUTES OR TILL SAUSAGE IS DONE, STIRRING ONCE. POUR OFF FAT. STIR IN CATSUP AND OREGANO. MICRO-COOK, UNCOVERED, ON 100% POWER FOR 1 TO 1 1/2 MINUTES OR TILL SAUSAGE MIXTURE IS HEATED THROUGH. PLACE ROLL BOTTOMS ON A PAPER TOWEL-LINED PLATE. SPOON SOME SAUSAGE MIXTURE ATOP EACH ROLL BOTTOM. TOP EACH WITH A SLICE OF CHEESE AND THE TOP OF THE ROLL. MICRO-COOK, UNCOVERED, ON 100% POWER FOR 45 SECONDS TO 1 MINUTE MORE, OR UNTIL CHEESE IS JUST MELTED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SAUSAGE SKILLET (11-14-93) (17:24) 4 RED POTATOES, CUT IN 1/2" CUBES 4 ITALIAN-STYLE SAUSAGES, CUT INTO 1/4" SLICES 1 ONION, DICED 1 BELL PEPPER, CUT INTO LENGTHS 1 RED PEPPER, CUT INTO LENGTHS IN SAUCE PAN, COVER POTATOES AND SAUSAGE WITH WATER; SIMMER, COVERED, UNTIL SAUSAGE IS FULLY COOKED, ABOUT 20 MINUTES. DRAIN OFF WATER; ADD VEGETABLES TO POTATOES AND SAUSAGE IN FRY PAN. SIMMER 10 MINUTES, STIRRING OCCASIONALLY. SERVE IMMEDIATELY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SUMMER SAUSAGE SURPRISE (02/05/94) (22:51) 3 - LB SUMMER SAUSAGE 1 - 6 TO 8 OZ JAR DIJON MUSTARD 1 - 12 OZ JAR APRICOT PRESERVES CUT THE BOTTOM OF THE SUMMER SAUSAGE, LENGTHWISE, TO MAKE IF FLAT ON ONE SIDE. THIS WILL PREVENT IT FROM ROLLING AROUND. CRISS CROSS THE TOP OF THE SUMMER SAUSAGE BY MAKING CUTS WITH A SHARP KNIFE, 1/3 TO 1/2 THROUGH SAUSAGE. PLACE ON FOIL LINED BAKING SHEET. BAKE @ 350 DEGREES FOR 20 TO 25 MINUTES, UNTIL HOT ALL THE WAY THROUGH. MIX MUSTARD AND APRICOT PRESERVES TOGETHER IN A SMALL BOWL. SPREAD MIXTURE OVER TOP OF SUMMER SAUSAGE AND RETURN TO OVEN. BAKE APPROXIMATELY 20 MINUTES MORE OR UNTIL TOP IS CRUSTY. PLACE ON SERVING PLATTER. SLICE THIN AND SERVE WITH MINI RYE BREAD SLICES. SERVE ANY LEFTOVER SAUCE FOR DIPPING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= SUPER SAUSAGE & PEPPERS (03/16/93) (1:29) IBM 4 RED OR GREEN SWEET BELL PEPPERS, SLICED INTO THIN STRIPS 2 CLOVES GARLIC MINCED 3 TABLESPOONS VEGETABLE OIL 1 1/2 POUNDS SWEET ITALIAN SAUSAGE, SLICED INTO 1-INCH PIECES 1 (30 OUNCE) JAR CHUNKY GARDEN STYLE 3/4 PACKAGE (16 OUNCE) ROTELLE, COOKED AND DRAINED 1/4 CUP GRATED PARMESAN CHEESE 2 CUPS (16 OUNCES) SHREDDED MOZZARELLA CHEESE IN LARGE SKILLET SAUTE PEPPERS AND GARLIC IN HOT OIL UNTIL PEPPERS ARE TENDER. REMOVE AND SET ASIDE. TO SAME SKILLET ADD SAUSAGE; BROWN THOROUGHLY. DRAIN FAT. IN LARGE BOWL COMBINE SAUSAGE, SAUTEED PEPPERS, PASTA SAUCE AND ROTELLE. HEAT OVEN TO 350 DEGREES. SPOON SAUSAGE MIXTURE INTO 13 X 9 INCH BAKING DISH. SPRINKLE WITH PARMESAN AND MOZZARELLA CHEESES. COVER AND BAKE 40 MINUTES. REMOVE COVER DURING LAST 15 MINUTES. SERVE. MAKES 6 TO 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= WAGON WHEEL SAUSAGE PIE (11-29-93) (0:07) 12 OZ. LITTLE SIZZLERS 3 C. FROZEN LOOSE HASH BROWNS 1/2 C. CHOPPED GREEN ONIONS 2 T. MILK 1/2 T. SALT 1/4 T. PEPPER 8 OZ. CREAM CHEESE 3/4 C. BISQUICK 1/3 C. MILK 2 EGGS COOK SAUSAGES AND DRAIN. GREASE 10 INCH PIE PLATE. SPREAD POTATOES IN PIE PLATE. MIX TOGETHER NEXT 5 INGREDIENTS AND SPREAD OVER POTATOES. ARRANGE SAUSAGES IN SPOKE FASHION ON TOP. MIX TOGETHER BISQUICK, MILK AND EGGS AND POUR AROUND SAUSAGES. BAKE UNCOVERED AT 400 DEGREES FOR 25 TO 30 MINUTES. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= WAYSIDE COUNTRY SAUSAGE (02/05/94) (22:48) PORK SHOULDER SALT PEPPER DRY MUSTARD THYME SAGE TRIM THE EXCESS FAT FROM: 1 POUND PORK SHOULDER. GRIND THE PORK THROUGH THE FINE BLADE OF A MEAT GRINDER. COMBINE THE GROUND PORK WITH: 1 TEASPOON SALT, 1/2 TEASPOON PEPPER, 1 TEASPOON THYME, 1/4 TEASPOON DRY MUSTARD AND 1 TEASPOON CRUMBLED SAGE. SHAPE INTO PATTIES AND PAN FRY OR BROIL, SLOWLY, FOR ABOUT 15 MINUTES OR UNTIL WELL BROWNED ON BOTH SIDES. MAKES ABOUT 1 POUND. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= WHITE BEAN AND SAUSAGE (02/05/94) (22:48) 2 - CUPS GREAT NORTHERN BEANS, RINSED AND DRAINED 6 - CUPS WATER 1 - POUND GERMAN OR POLISH SAUSAGE, SLICED 3 - TBSP SAFFLOWER OR CORN OIL 1 - LARGE ONION, CHOPPED 2 - LARGE CLOVES GARLIC, MINCED 3 - LARGE CARROTS, THINLY SLICED 2 - STALKS CELERY, SLICED 1 - TSP DRIED THYME LEAVES 1/2 - CUP MINCED FRESH PARSLEY 2 - LARGE TOMATOES, PEELED AND CHOPPED 1/2 - CUP WATER 1 - BAY LEAF SALT, FRESH GROUND BLACK PEPPER WHITE WINE VINEGAR COMBINE BEANS AND WATER IN A LARGE POT. BRING TO A BOIL. REDUCE HEAT, COVER AND SIMMER FOR 1 HOUR. MEANWHILE, IN A LARGE SKILLET, COOK SAUSAGE OVER MEDIUM HEAT UNTIL BROWNED. REMOVE FROM PAN WITH A SLOTTED SPOON AND SET ASIDE. POUR OFF RENDERED FAT AND WIPE PAN CLEAN WITH A PAPER TOWEL. HEAT OIL AND SAUTE ONION AND GARLIC FOR 2 MINUTES; ADD CARROTS, CELERY, THYME AND PARSLEY. CONTINUE TO SAUTE FOR 2 TO 3 MINUTES. STIR IN TOMATOES AND WATER. ADD BAY LEAF AND SALT AND BLACK PEPPER LIGHTLY. COOK, COVERED, UNTIL VEGETABLES ARE TENDER. THEN, REMOVE FROM HEAT. ADD TO BEANS, ALONG WITH SAUSAGE, AFTER AN HOUR. SIMMER, COVERED, UNTIL BEANS ARE TENDER AND FLAVORS ARE MINGLED. ADD SALT AND VINEGAR TO TASTE. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=