Type what you have

Ingredients

• ✓ pork sausage
• egg
• egg
• bread crumb

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking pan with aluminum foil. Place a wire rack over the foil.
2. 2 Cut and form pork sausage into 2-ounce patties. Place a hard-boiled egg in the center of each patty and press sausage around the egg.
3. 3 Beat raw egg in a small bowl. Place bread crumbs in another bowl. Dip each patty into the egg; roll in the bread crumbs to coat. Place coated patties on the wire rack.
4. 4 Bake in the preheated oven until golden brown, 20 to 22 minutes. Serve hot.

By Richard

Ingredients

• ✓ pork sausage
• puff pastry sheet
• dijon mustard
• egg

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Unfold puff pastry sheets. Cut along the fold lines of each sheet to form 6 equal squares for a total of 12 squares.
3. 3 Brush each square with mustard (if using).
4. 4 Divide sausage into 12 equal pieces and roll into small logs. Place one log onto each square.
5. 5 Roll dough around sausage and lightly brush dough with beaten egg to seal.
6. 6 Place rolls onto an ungreased baking sheet. Brush the tops with remaining beaten egg.
7. 7 Bake in the preheated oven for 10 minutes. Check to ensure they aren't burning, then continue to bake until puffed and golden, about 10 more minutes. An instant-read thermometer inserted into the center of a roll should read at least 160 degrees F (70 degrees C).
8. 8 Serve and enjoy!

By POSHIE25

Ingredients

• ✓ pork sausage
• egg
• egg
• bread crumb
• vegetable oil

Instructions

1. 1 Place eggs in saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water and cool; peel.
2. 2 In a large deep skillet heat about 1 inch of vegetable oil until hot.
3. 3 Place whole boiled eggs on top of sausage patty. Roll to form ball around the egg. Dip in beaten egg wash, then seasoned breadcrumbs. Deep fry in hot vegetable oil until meat is fully cooked. Drain and serve hot.

By P J K

Ingredients

• ✓ pork sausage
• oil
• egg
• all-purpose flour
• egg
• bread crumb

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
2. 2 Place eggs in a saucepan and cover with water. Bring to boil. Cover, remove from heat, and let eggs sit in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
3. 3 Flatten sausage and make a patty to surround each egg.
4. 4 Very lightly flour the outer sausage layer then coat with beaten egg. Roll in bread crumbs to cover evenly.
5. 5 Deep-fry prepared eggs in hot oil until golden brown while making sure each side is well cooked.
6. 6 Bake in the preheated oven for 10 minutes.
7. 7 Cut in half and serve.
8. 8 Enjoy!

By Chasity LeGrand

Ingredients

• ✓ pork sausage
• dinner roll dough
• ground beef
• cabbage
• onion
• salt
• butter

Instructions

1. 1 Roll out dough to 1/4 inch in thickness, then cut into 5 inch squares.
2. 2 In a large skillet, cook beef and sausage over medium heat until browned; make sure there is no remaining pink color. Stir in cabbage, onions and salt with meat. Saute for about 20 minutes. Turn down heat to warm.
3. 3 Fill each dough square with a tablespoon of meat filling. Seal dough by bringing the four corners up and then overlapping them. Place pastry upside down on a baking sheet; brush each roll with melted butter.
4. 4 Allow rolls to rise for 1 hour and then bake in a preheated 350 degrees F (175 degrees C) oven for 25 minutes.

By Sallie

Ingredients

• ✓ pork sausage
• worcestershire sauce
• egg
• flour
• salt
• black pepper
• egg
• bread crumb
• oil

Instructions

1. 1 In a medium bowl, mix together the pork sausage and Worcestershire sauce. Combine the flour, salt and pepper; mix into the sausage.
2. 2 Divide the sausage into four equal parts. Mold each part around one of the hard-cooked eggs, rolling between your hands to shape. Place the beaten egg and bread crumbs into separate dishes. Dip the balls into the egg, then roll in the bread crumbs until coated. Shake off any excess.
3. 3 Heat the oil in a large saucepan or deep fryer to 365 degrees F (180 degrees C), or until a cube of bread dropped into the oil turns brown in 1 minute. Lower the eggs carefully into the hot oil. Fry for 5 minutes, or until deep golden brown.

By UKLAINE

Ingredients

• ✓ pork sausage
• vegetable oil
• butter spread
• sauerkraut
• celery flake
• onion
• caraway seed
• brown sugar
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Grill sausages on the preheated grill until browned, about 3 minutes on each side. Cut cooked sausage into 1/2-inch slices.
3. 3 While the sausage is cooking, melt butter spread in a large skillet over medium-high heat. Stir in sauerkraut, celery flakes, onion, caraway seeds, brown sugar, and pepper. Cook and stir until sauerkraut begins to brown, about 10 minutes.
4. 4 Stir in sausage slices. Serve hot.

By KHOERNER

Ingredients

• ✓ pork sausage
• vegetable oil
• hash brown
• bacon
• tomato
• mushroom
• egg
• white bread
• butter

Instructions

1. 1 Heat the oil in a skillet over medium heat. Add the sausage and hash brown. Fry until browned on one side, about 5 minutes. Turn them over to fry on the other side and add the tomato, bacon and mushrooms. The idea is to start cooking with the things that take the longest.
2. 2 When the tomato, bacon and mushrooms are just about cooked, crack the egg into the center and allow to cook. You might want to add a little more oil just to crisp the edges. Toast the slice of bread while the egg cooks and then spread butter on it. Serve everything on a plate with the toast on the side.

By Cate83

Ingredients

• ✓ pork sausage
• potato
• chicken bouillon cube
• milk
• butter
• cooking oil
• onion
• beef gravy
• oregano

Instructions

1. 1 Place potatoes into a large pan and add enough water to cover. Bring to a boil and cook until tender, about 20 minutes. Drain, leaving potatoes in the pan.
2. 2 Stir bouillon cubes into warm milk until dissolved. Stir milk mixture and melted butter into potatoes. Mash potatoes until smooth and creamy.
3. 3 Heat oil in a large skillet over medium-high heat. Prick sausages in a few places with a fork. Cook sausages in hot oil, turning often, until golden brown and juices run clear, 12 to 15 minutes, depending on thickness. Remove sausages from the skillet and drain on a paper towel-lined plate.
4. 4 Add onion rings to the same skillet. Cook and stir over medium heat until rings are golden but still crisp, about 5 minutes.
5. 5 Meanwhile, heat gravy in a small pot over medium heat.
6. 6 Scoop mashed potatoes onto a large serving plate. Arrange sausages over potatoes; top with onion rings, drizzle with warm gravy, and sprinkle with oregano.

By Amystar79

Ingredients

• ✓ pork sausage
• tomato
• butter
• bacon
• hash brown
• mushroom
• baked bean
• egg
• bread
• salt
• black pepper
• parsley

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Brown the sausages on all sides in a frying pan over medium heat for 5 minutes. Transfer to a baking dish.
3. 3 Bake the sausages in the preheated oven for 10 minutes.
4. 4 Score a cross into the bottom of the tomato and place, cross-side up, in the baking dish with the sausages.
5. 5 Bake the sausages and the tomato for 10 minutes. Turn off the oven, but do not remove the sausages and tomato.
6. 6 Meanwhile, in the frying pan used to brown the sausages, melt 1 tablespoon of butter and fry the bacon, hash browns, and the mushrooms over high heat until the mushrooms have softened, the bacon begins to crisp, and the hash browns turn golden, about 7 minutes. Transfer to the oven to keep warm.
7. 7 Pour beans in a small saucepan and cook, stirring frequently, over medium heat until heated through.
8. 8 Crack egg into a skillet over medium heat. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
9. 9 Toast bread and spread remaining butter over.
10. 10 Bring together the sausages, hash browns, bacon, beans, tomato, mushrooms, fried egg, and toast on a warm serving plate. Season with salt and pepper, garnish with parsley, and serve immediately.

By geneviever

Ingredients

• ✓ pork sausage
• kluski noodle
• sage
• green pepper
• onion
• water
• cabbage
• salt
• pepper
• sour cream

Instructions

1. 1 Bring a pot of lightly salted water to a rolling boil over high heat. Stir in the egg noodles, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 5 minutes. Drain.
2. 2 Meanwhile, heat a large skillet over medium-high heat and stir in the sausage, green pepper, and onion. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
3. 3 Bring the 4 cups of water to a boil in a large pot. Stir in the cabbage, the sausage mixture, and the noodles. Simmer over medium-low heat, stirring occasionally, until the cabbage is tender, about 30 minutes. Add water while cooking if needed; the mixture should not be dry. Season to taste with salt and pepper. Garnish with sour cream if desired.

By VOLZSTONE

Ingredients

• ✓ pork sausage
• cabbage
• vegetable oil
• onion
• garlic
• white rice
• ground beef
• egg
• tomato juice

Instructions

1. 1 Bring a large pot of water to a boil. Cook cabbage in boiling water until outer leaves pull away easily from the head, 3 to 5 minutes.
2. 2 Separate leaves and let cool. Reserve 1 ½ cups cooking water.
3. 3 Heat oil in a large skillet. Add onion and garlic; cook and stir until translucent, about 5 minutes. Stir in wet rice; cook and stir until moisture evaporates, about 1 minute. Remove from heat and let cool, about 5 minutes.
4. 4 Mix beef, sausage, and egg together in a large bowl. Stir in cooled rice mixture.
5. 5 Place a golfball-sized amount of the beef mixture on the ribbed end of a cabbage leaf; roll up, tucking in the sides. Repeat with remaining beef mixture and cabbage leaves.
6. 6 Place rolls seam-side down in a slow cooker. Cover with tomato juice. Pour reserved cooking water on top.
7. 7 Cook on High for 30 minutes. Switch to Low and cook for 6 ½ hours.

By Locally Grown

Ingredients

• ✓ pork sausage
• potato
• butter
• milk
• mustard powder
• salt
• black pepper
• butter
• onion
• beef broth
• red wine

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Cook sausages in a skillet over medium-low heat until browned, about 5 minutes per side; transfer to an oven-safe dish and keep warm in the preheated oven.
3. 3 Place potatoes into a saucepan over medium heat and cover with water; bring to a boil and simmer until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.
4. 4 Melt 1 tablespoon butter in a skillet over medium-high heat. Add onions; cook and stir until translucent and just starting to brown, about 8 minutes. Pour in beef broth and red wine; bring to a boil and simmer until reduced to half its volume, about 10 minutes. Season with salt and black pepper.
5. 5 Serve sausages with mashed potatoes; pour onion gravy on top.

By wsf

Ingredients

• ✓ pork sausage
• greek yogurt
• mango chutney
• mayonnaise
• salt
• pepper
• curry powder
• cayenne pepper
• egg
• flour
• egg
• panko bread crumb
• cooking spray

Instructions

1. 1 Make the dipping sauce: Combine yogurt, chutney, mayonnaise, salt, pepper, curry powder, and cayenne in a small bowl. Refrigerate until ready to use.
2. 2 Make the Scotch eggs: Divide pork sausage into 6 even portions. Flatten each portion into a thin patty. Place 1 hard-boiled egg in the middle of each patty and wrap sausage around eggs, sealing all sides. Set aside.
3. 3 Preheat the air fryer to 390 degrees F (200 degrees C).
4. 4 Place flour in a small bowl, beaten eggs in another small bowl, and panko on a plate. Dip each sausage-wrapped egg into flour, then dip into beaten egg, letting the excess drip off. Roll in panko and place on a plate.
5. 5 Spray the air fryer basket with cooking spray. Arrange eggs in the basket in a single layer without overcrowding; cook in batches if necessary. Cook in the preheated air fryer for 12 minutes, turning eggs over halfway through. Repeat with remaining eggs.
6. 6 Serve with dipping sauce.

By France C

Ingredients

• ✓ pork sausage
• egg
• mayonnaise
• mustard
• white sugar
• egg
• oil
• parsley
• lemon zest
• nutmeg
• marjoram
• salt
• pepper
• egg
• bread crumb

Instructions

1. 1 Crack 1 egg into a small saucepan and place over low heat. Stir in mayonnaise, mustard, and sugar. When mixture just starts to boil, remove the pan from heat. Let sit until cool, then chill in the refrigerator for at least 10 minutes.
2. 2 Place 6 whole eggs in a saucepan and cover with cold water. Bring water to a boil and cook eggs for 10 to 12 minutes. Remove from hot water, cool, and peel.
3. 3 Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
4. 4 Combine sausage, parsley, lemon zest, nutmeg, marjoram, salt, and pepper in a bowl; mix well with your hands. Coat each hard-boiled egg with sausage mixture, working it with wet hands to form an even layer around egg.
5. 5 Roll covered eggs in beaten egg, followed by bread crumbs.
6. 6 Fry eggs, 3 at a time, in hot oil until they turn deep golden brown, 4 to 5 minutes. Turn them as they cook, so they brown evenly. Remove with a slotted spoon, drain on paper towels, and repeat with remaining 3 eggs.
7. 7 Serve eggs warm with mustard sauce.

By Karen

Ingredients

• ✓ pork sausage
• beet
• carrot
• baking potato
• cabbage
• tomato
• vegetable oil
• onion
• tomato paste
• water
• garlic
• white sugar
• salt
• pepper
• sour cream
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Crumble sausage into a skillet set over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
3. 3 Fill a large pot halfway with water (about 8 cups) and bring to a boil.
4. 4 Add sausage to pot, cover pot, and return to a boil. Add beets and simmer for 10 minutes. Add carrots and potatoes and continue to cook until potatoes are tender, about 10 minutes more. Stir in cabbage and tomatoes.
5. 5 Heat oil in a skillet over medium heat. Add onion and cook until tender. Stir in tomato paste and remaining 3/4 cup water until well blended; transfer to the pot.
6. 6 Add garlic to the soup, cover, and turn off the heat. Let stand 5 minutes. Stir in sugar and season with salt and pepper.
7. 7 Ladle into serving bowls. Garnish with sour cream and dill. Enjoy!

By Patti

Ingredients

• ✓ pork sausage
• ground beef
• bread crumb
• onion
• milk
• egg
• parsley
• salt
• worcestershire sauce
• black pepper
• vegetable oil
• water
• sour cream
• all-purpose flour
• paprika
• black pepper

Instructions

1. 1 Mix beef, sausage, bread crumbs, onion, milk, egg, parsley, salt, Worcestershire sauce, and pepper in a large bowl. Form into meatballs.
2. 2 Heat oil in a skillet over medium-high heat. Pan-fry meatballs in batches, turning as needed, until browned and heated through, 6 to 8 minutes.
3. 3 Mix boiling water, sour cream, flour, paprika, and pepper together in a deep saucepan over low heat. Add the meatballs and let simmer until thickened and heated through, 15 to 20 minutes.

By KamiBelyeu

Ingredients

• ✓ pork sausage
• vegetable oil
• potato
• carrot
• onion
• leek
• scallion
• garlic
• vegetable bouillon
• water
• salt
• black pepper
• marjoram
• sweet paprika
• nutmeg
• parsley
• chive
• sour cream

Instructions

1. 1 Place sausages in a small pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until no longer pink in the center, 10 to 15 minutes. Drain. Cut into slices.
2. 2 Heat oil in a large pot over medium heat. Cook potatoes in hot oil, stirring often, until they start to crisp on the edges, about 8 minutes. Stir in carrots, onions, leek, scallions, and garlic.
3. 3 Dissolve vegetable bouillon in hot water; pour into the pot. Season soup with salt, black pepper, marjoram, paprika, and nutmeg. Bring to a boil; reduce heat and cook, covered, until carrots are tender, about 30 minutes.
4. 4 Stir sausage slices, parsley, and chives into soup. Simmer until flavors combine, about 5 minutes. Stir in sour cream just before serving.

By Marianne

Ingredients

• ✓ pork sausage
• chive
• spring onion
• balsamic vinegar
• worcestershire sauce
• chicken broth
• all-purpose flour
• kosher salt
• red onion
• butter
• vegetable oil
• water
• milk
• flour
• all-purpose flour
• cayenne pepper
• black pepper
• kosher salt
• egg

Instructions

1. 1 Prepare batter: Combine eggs, salt, pepper, cayenne, 1 cup plus 1 tablespoon flour, and milk in a large bowl; whisk thoroughly until batter is very smooth and no lumps remain. Whisk in water. Cover and let rest at room temperature for 1 hour.
2. 2 Prepare sausages: Heat vegetable oil in a skillet over medium-high heat. Add sausages and cook until browned, 2 to 3 minutes per side. Remove from the heat and transfer to a buttered 9x12- or 9x13-inch baking dish. Pour oil from the skillet over the sausages; brush oil with a pastry brush all over the bottom and up the sides of the dish.
3. 3 Start onion gravy: Melt butter in the same skillet over medium-high heat. Add onion and salt; saute until soft and starting to brown, 5 to 6 minutes.
4. 4 While onion is cooking, pour batter in and around the sausages. Place in the center of a cold oven and turn temperature to 500 degrees F (260 degrees C). Set oven timer for 30 minutes.
5. 5 While toad in the hole cooks, finish onion gravy: Stir in flour and cook for about 2 minutes. Whisk in chicken broth and return to a simmer. Add Worcestershire sauce and balsamic vinegar and simmer until gravy thickens up and reduces, about 5 minutes. Reduce heat to low and stir in green onions. Taste and adjust seasoning.
6. 6 When timer goes off, remove toad in the hole from the oven; it should be browned and puffed. Spoon gravy over the sausages and garnish with green onions and chives.
7. 7 Serve with extra gravy.

By John Mitzewich

Ingredients

• ✓ pork sausage
• ✓ pork sausage
• orange juice concentrate

Instructions

1. 1 Combine pork sausage and spicy pork sausage together in a bowl using your hands. Form mixture into meatballs, about 1 tablespoon each.
2. 2 Fry meatballs in a skillet over medium heat until browned and completely cooked through, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
3. 3 Transfer meatballs to a large bowl and add 1/2 of the orange juice concentrate; gently toss to coat, adding more if needed to completely coat.
4. 4 Put meatballs in a slow cooker and add the remaining orange juice concentrate; turn on Low setting to keep warm before serving.

By rnelson1636

Ingredients

• ✓ pork sausage
• sauerkraut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Place a wire rack on top of the aluminum foil.
2. 2 Place sauerkraut in a colander in the sink and press all the liquid out using the back of a large spoon. Flake sauerkraut into a large bowl and add sausage; mix well. Form sausage mixture into quarter-size balls and arrange on the rack on the prepared baking sheet.
3. 3 Bake in the preheated oven until cooked through and browned, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Brenda Zerbe St Thomas

Ingredients

• ✓ pork sausage
• biscuit baking mix
• processed cheese sauce

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix together pork sausage, baking mix, and cheese sauce in a large bowl with your hands. Form mixture into round, walnut-size pieces and place on a baking sheet.
3. 3 Bake in the preheated oven until cooked through, about 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (72 degrees C).

By Tracy

Ingredients

• ✓ pork sausage
• onion
• tomato soup
• potato

Instructions

1. 1 Set a deep skillet over medium heat and coat with cooking spray. Add sausages and cook until browned. Remove from the pan and set aside. Add the onion to the skillet; cook and stir until tender. Pour in the tomato soup and bring to a simmer. Return the sausages to the skillet and simmer in the soup for about 30 minutes. Serve over mashed potatoes.

By KOKONUTGRL

Ingredients

• ✓ pork sausage
• tomato
• green chili
• cream cheese

Instructions

1. 1 Cook the sausage in a skillet over medium heat until evenly browned and no longer pink. Drain. Reduce heat to low, and stir in the tomatoes and cream cheese until evenly blended. Cook just until heated through. Serve warm.

By Emily

Ingredients

• ✓ pork sausage
• crescent roll
• cream cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Cook and stir sausage in a large skillet over medium-high heat until browned and crumbly, about 10 minutes; drain and discard grease.
3. 3 Spread dough from one package crescent rolls out onto a work surface; pinch perforations together to create a single sheet of dough.
4. 4 Spread 1/2 of the cream cheese over dough, leaving a 1/2-inch margin on each edge.
5. 5 Sprinkle 1/2 of the cooked sausage evenly over cream cheese.
6. 6 Starting at a long edge, roll dough around filling into a log; wrap in plastic wrap or parchment paper. Repeat to make and wrap a second roll. Refrigerate rolls until firm, at least 1 hour.
7. 7 Preheat the oven to 375 degrees F (190 degrees C). Remove rolls from the refrigerator and unwrap. Cut rolls into 1/2-inch-thick slices and place onto a baking sheet.
8. 8 Bake in the preheated oven until golden brown, 10 to 15 minutes.

By brandi03

Ingredients

• ✓ pork sausage
• neufchatel cheese
• jalapeno pepper
• parmesan cheese

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
2. 2 Place a skillet over medium-high heat; add sausage and cook until brown; drain and return pan to heat. Stir the cream cheese into the sausage and cook until completely melted; remove from heat.
3. 3 Spoon equal portions of the sausage mixture into the jalapeno halves and arrange onto the prepared baking sheet; sprinkle the Parmesan cheese over the stuffed peppers.
4. 4 Bake in the preheated oven until the peppers are soft and the tops are lightly browned, about 30 minutes.

By Mrs Toast

Ingredients

• ✓ pork sausage
• all-purpose flour
• milk

Instructions

1. 1 Heat a large, deep skillet over medium-high heat. Cook and stir sausage in the hot skillet until crumbly and browned, 5 to 7 minutes. Use a slotted spoon to remove sausage to a paper towel-lined plate to drain; set aside.
2. 2 Pour off most of the grease from the skillet, leaving 2 to 3 tablespoons. Stir flour into grease in the skillet over medium-low heat. Whisk vigorously until roux forms, scraping the bottom of the skillet. Reduce heat to low and let roux cook for at least 5 minutes, stirring occasionally. Grandma always "burned" hers a little on purpose.
3. 3 Stream milk into roux, whisking constantly. After adding about 2 1/2 cups, increase heat to medium and continue cooking, whisking constantly. Bring gravy to a boil and cook to desired thickness. Add some of the sausage to gravy if desired.

By Denyse

Ingredients

• ✓ pork sausage
• hot pork sausage
• cheddar cheese
• biscuit baking mix

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Line a baking sheet with aluminum foil.
3. 3 Mix mild sausage and hot sausage in a large bowl until evenly blended.
4. 4 Stir Cheddar cheese into sausage mixture.
5. 5 Mix biscuit baking mix into sausage mixture about 1/2 cup at a time until baking mix is moist.
6. 6 Roll meat mixture into 1 1/4- to 1 1/2-inch balls.
7. 7 Arrange meatballs on prepared baking sheet.
8. 8 Bake in the preheated oven until meatballs are no longer pink in the center and cheese is browned, about 20 minutes.

By Mitchell

Ingredients

• ✓ pork sausage
• spicy sausage
• pork rind
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine pork sausage, Italian sausage, pork rinds, and mozzarella cheese in a bowl. Mix well and form into about 48 equal-sized meatballs. Arrange meatballs in a shallow baking pan.
3. 3 Bake in the preheated oven meatballs are nicely browned and an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 20 minutes.

By Nikki Wilson

Ingredients

• ✓ pork sausage
• ground pork sausage
• processed cheese sauce
• pumpernickel bread

Instructions

1. 1 Preheat the broiler.
2. 2 Place ground pork sausage and spicy ground pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain sausage. Mix in processed cheese sauce. Arrange pumpernickel party bread slices in a single layer on a medium baking sheet. Place even amounts of the sausage mixture on each slice.
3. 3 Broil the bread slices 3 to 5 minutes, checking frequently, until toasted.

By Jen Camilleri