Sentences with phrase «pound pork sausage»

Cook: 3 hours Yield: 9 Servings Ingredients: 1/2 pound pork sausage 1/2 a loaf Hazelnut bread, torn into cubes 1-1/2 cups crushed corn bread stuffing 1/2 cup chopped toasted chestnuts or pecans 1/2 cup minced fresh parsley 1 tablespoon minced -LSB-...]

1 pound ground chuck 1/2 pound pork sausage 1 egg 1/2 cup oat bran 1 green pepper, diced fine 1 large celery rib, finely chopped 1 medium carrot, shredded 1 medium onion, finely chopped 8 ounces tomato sauce 1/4 teaspoon dry mustard 1/4 teaspoon ground sage 1/4 teaspoon dried thyme 1 teaspoon salt or Vege - Sal 1/4 teaspoon pepper 1/8 teaspoon nutmeg

2 large acorn squash, halved and seeded 2 tablespoons butter, melted 2 cloves of garlic, chopped 1/2 teaspoon ground sage, divided 1 pound pork sausage 1/2 cup onion, finely chopped 1 celery stalk, chopped 1 cup mushrooms, chopped 1 apple, cored and chopped 1/2 cup plain bread crumbs 1/4 cup grated Parmesan cheese 1/4 cup pumpkin seeds handful of dried cranberries salt and pepper 1 egg, beaten

8 slices of cubed soft bread (day old works well) about 8 cups 2 cups shredded cheddar cheese 1 pound pork sausage, browned and drained, (or 2 cups of chopped ham or fried and crumbled bacon) 6 eggs 2 cups milk 3/4 teaspoon dry mustard 1 can cream of mushroom soup 3/4 cup of milk

4 tablespoons olive oil 4 tablespoons coconut oil 2 large onions, chopped 6 — 8 carrots, shredded or chopped 6 cloves garlic, crushed (optional) 1 cup spinach or kale leaves 4 24 - ounce jars strained tomatoes 2 7 - ounce jars tomato paste 3 tablespoons oregano 3 tablespoons basil Salt to taste 2 pounds pork sausage or leftover home - made sausage 15 flatbreads or tortillas (sprouted grain or brown rice) 4 pounds shredded cheese or goat cheese

Not exact matches

Altogether, nearly 7.2 million pounds of pork and beef hot dogs, sausages and salami will be stripped from store shelves.

1 roll pork sausage (like Bob Evans) 1 yellow onion, chopped 1 pound chestnuts 1/2 cup dried cranberries 3/4 cup chopped dried apricots 3 ribs celery, chopped 1 Panettone, cut into cubes 1 small bag Pepperidge Farm cornbread stuffing (Mom says it MUST be that brand!)

I am going to try this again using one pound mix of ground sirloin and pork (it may be the same amount of points) but even with the turkey sausage, this was delicious.

ingredients PORK CHOPS WITH SAUSAGE AND PEPPERS 1/4 cup olive oil (divided) 1/2 pound sweet Italian sausage (removed from casings if necessary) 1 can (15 ounces) crushed tomatoes 1/4 cup reserved pepperoncini brine 1 jar (12 ounces) pepperoncini peppers (sliced, about 3/4 cup) 1 tablespoon fresh oregano (leaves only, roughly chopped) 3 tablespoons honey 2 tablespoons fennel seeds 4 center cut bone - in pork chops (1 1/2 - inches thick each) Kosher salt and freshly ground black pepper (to taPORK CHOPS WITH SAUSAGE AND PEPPERS 1/4 cup olive oil (divided) 1/2 pound sweet Italian sausage (removed from casings if necessary) 1 can (15 ounces) crushed tomatoes 1/4 cup reserved pepperoncini brine 1 jar (12 ounces) pepperoncini peppers (sliced, about 3/4 cup) 1 tablespoon fresh oregano (leaves only, roughly chopped) 3 tablespoons honey 2 tablespoons fennel seeds 4 center cut bone - in pork chops (1 1/2 - inches thick each) Kosher salt and freshly ground black pepper (toSAUSAGE AND PEPPERS 1/4 cup olive oil (divided) 1/2 pound sweet Italian sausage (removed from casings if necessary) 1 can (15 ounces) crushed tomatoes 1/4 cup reserved pepperoncini brine 1 jar (12 ounces) pepperoncini peppers (sliced, about 3/4 cup) 1 tablespoon fresh oregano (leaves only, roughly chopped) 3 tablespoons honey 2 tablespoons fennel seeds 4 center cut bone - in pork chops (1 1/2 - inches thick each) Kosher salt and freshly ground black pepper (tosausage (removed from casings if necessary) 1 can (15 ounces) crushed tomatoes 1/4 cup reserved pepperoncini brine 1 jar (12 ounces) pepperoncini peppers (sliced, about 3/4 cup) 1 tablespoon fresh oregano (leaves only, roughly chopped) 3 tablespoons honey 2 tablespoons fennel seeds 4 center cut bone - in pork chops (1 1/2 - inches thick each) Kosher salt and freshly ground black pepper (to tapork chops (1 1/2 - inches thick each) Kosher salt and freshly ground black pepper (to taste)

Ingredients: 4 sausages (beef or pork) 1 pound potatoes 1/2 pound carrots 1/2 bell pepper 1 large onion 1 fennel bulb 2 garlic cloves 2 tbsp oil freshly cracked black pepper 1 1/2 tsp Italian herbs 1/2 cup chicken broth 4 tbsp balsamic vinegar Directions:

My pork shoulder was more like 2 1/2 pounds when I started, so I trimmed away a pound of it, including a big slab of fat, and made the rest into breakfast sausage for later.

Stuffing variations: To make a heartier stuffing cook off 3/4 pound of either ground pork or sweet Italian sausage (casings removed) and add it to the stuffing mixture before the final baking.

1 pound ground chuck 1/2 pound mild bulk pork sausage 2 slices low carb bread, whole grain, in fine crumbs 1/2 cup chopped onion, fairly fine 1 clove garlic, minced 1/4 cup chopped parsley 1/4 cup dry red wine 1 egg 1 tablespoon Dijon mustard (spicy brown will work if that's what you've got) 1/2 teaspoon dried savory 1/2 teaspoon dried thyme 1/4 teaspoon ground dried rosemary

Stevens Sausage manufactures 40,000 to 50,000 pounds of smoked and cooked pork products a day.

1 pound ground chuck 1/2 pound mild bulk pork sausage 2 slices low carb bread, whole grain, in fine crumbs 1/2 cup chopped onion, fairly fine 1 clove garlic, minced 1/4 cup chopped parsley 1/4 cup dry red wine 1 egg 1 tablespoon Dijon mustard (spicy brown will work if that's what you've got) 1/2 teaspoon dried savory 1/2 teaspoon dried thyme 1/4 teaspoon ground dried rosemary 1/2 teaspoon salt OR 1 teaspoon Vege - sal (I use the Vege - Sal) 1/4 teaspoon pepper

1 pound Italian - style turkey sausage, casings removed (I couldn't find turkey sausage so I substituted mild pork sausage)

* 1 sugar pumpkin, or other sweet variety (not a carving pumpkin), about 5 pounds (I used an organic sugar pumpkin) * Sea salt * Freshly ground black pepper * 1 tablespoon olive oil * 1/4 pound mild Italian pork sausage (I used organic sausage) * 4 ounces elbow macaroni (I chose a different pasta shape, and used organic pasta) * 5 ounces Fontina, cut into 1/4 - inch cubes * 2 ounces Gruyère, cut into 1/4 - inch cubes (I used Provolone instead) * 3 scallions, diced * 1 teaspoon chopped fresh rosemary (I omitted this) * 1 teaspoon chopped fresh thyme * 1 teaspoon chopped fresh sage * 1 cup heavy cream (I used raw milk instead)

ingredients PORK CHOPS WITH SAUSAGE AND PEPPERS 1/4 cup olive oil (divided) 1/2 pound sweet Italian sauSAUSAGE AND PEPPERS 1/4 cup olive oil (divided) 1/2 pound sweet Italian sausagesausage...

-LSB-...] Coconut flour bread or almond flour bread (1 loaf)-- where to buy coconut flour Butter, ghee or coconut oil (6 TBSP)-- where to buy coconut oil Onion, white or yellow (1) Celery (2 stalks) Parsley, ideally fresh, but you can use dried (3 tablespoons) Thyme, ideally fresh, but you can use dried (3 tablespoons) Sage, ideally fresh, but you can use dried (3 tablespoons) Chicken or beef stock, homemade (2 cups) Ground pork or beef sausage, from pastured animals (1 pound) Optional: Dried or fresh fruit, such as apples, cranberries or raisins, and / or soaked nuts, such as pecans or walnuts (4 cups)-- where to buy organic dried fruit -LSB-...]

A pork butt ground up costs almost $ 2 - 8 per pound less than buying sausage.

(Credit: Matt Duckor) ** Roughly five pounds of meat — a medley of ribs, brisket, sausage, and pulled pork.

Kate Maehr, executive director of the cavernous South Side food depository, said more than 32,000 one - pound packages of ground pork and an accompanying 12,000 pounds of bacon and sausage — donated by Farmland Foods — would be swiftly shipped out to 652 food pantries, shelters and after - school programs in Cook County, and more than 1,000 other pantries statewide.

2 1/2 pounds oxtail, cut into pieces Salt and pepper to taste 2 tablespoons olive oil 2 to 3 pounds pork neck bones 2 pounds sweet or hot pork sausage links 1 large or 2 medium white or yellow onions, peeled and finely chopped 5 garlic cloves, peeled and crushed 3 tablespoons tomato paste 1 teaspoon dried oregano 1 teaspoon red pepper flakes, or to taste 2 cups dry red wine 2 cups Dark Universal Stock (page 260) 2 (28 - ounce) cans crushed Tomatoes 2 bay leaves 2 sprigs fresh thyme or rosemary 1 sprig fresh basil 1 pound dry rigatoni 4 to 6 ounces Parmigiano - Reggiano cheese, for grating