Type what you have

Ingredients

• ✓ ground pork
• ground venison
• sugar-based curing mixture
• brown sugar
• sage
• red pepper flakes
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place venison and pork in a very large bowl or plastic tub; sprinkle with curing mixture, sugar, sage, red pepper flakes, and black pepper. Mix well until evenly combined.
3. 3 Divide into 1-pound portions and freeze.

By AMYNJOHN36

Ingredients

• ✓ ground pork
• brown sugar
• sage
• salt
• black pepper
• marjoram
• red pepper flakes
• clove

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together brown sugar, sage, salt, black pepper, marjoram, red pepper flakes, and cloves in a small bowl until well combined.
3. 3 Place pork in a large bowl. Add spice mixture and mix with your hands until well combined. Form mixture into 6 patties.
4. 4 Heat a large skillet over medium-high heat. Add patties and saute until browned and crispy, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
5. 5 Serve hot and enjoy!

By Lee

Ingredients

• ✓ ground pork
• maple syrup
• salt
• sage
• onion powder
• black pepper
• red pepper flakes
• marjoram
• coriander
• clove
• olive oil

Instructions

1. 1 Combine pork, maple syrup, salt, sage, onion powder, black pepper, red pepper flakes, marjoram, coriander, and cloves in a bowl; mix well. Form into 10 small patties.
2. 2 Heat olive oil in a large skillet over medium heat. Add patties, in batches; cook until no longer pink and juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into centers should read at least 160 degrees F (71 degrees C).

By France Cevallos

Ingredients

• ✓ ground pork
• aluminum foil
• cooking spray
• maple syrup
• garlic
• parsley
• marjoram
• salt
• black pepper
• thyme
• paprika

Instructions

1. 1 Set one oven rack to the middle position and another one 6 inches from the broiler. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray lightly with cooking spray.
2. 2 Combine ground pork, maple syrup, garlic, parsley, marjoram, salt, pepper, thyme, and paprika in a bowl; mix gently until well combined. Divide mixture into 6 equal portions and form into patties. Place on the prepared baking sheet and press down with the palm of your hand to flatten.
3. 3 Bake in the preheated oven on the middle rack for 8 minutes. Remove from oven and turn on the oven's broiler on low.
4. 4 Broil sausage patties on the top rack until they are golden brown, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Bren

Ingredients

• ✓ ground pork
• salt
• sage
• red pepper
• marjoram
• onion powder
• black pepper
• thyme

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Combine ground pork, sea salt, sage, red pepper, marjoram, onion powder, pepper, and thyme in a large bowl. Mix with your hands well until evenly combined. Form mixture into 8 patties.
3. 3 Place 4 patties in the basket of the air fryer and cook for 5 minutes. Carefully flip the patties and cook for 5 minutes more. Transfer to a paper towel-lined plate and repeat with remaining patties.

By Soup Loving Nicole

Ingredients

• ✓ ground pork
• sage
• thyme
• salt
• black pepper
• rosemary
• nutmeg
• cayenne pepper
• red pepper flakes

Instructions

1. 1 Mix ground pork, sage, thyme, salt, pepper, rosemary, nutmeg, cayenne pepper, and red pepper flakes in a bowl with your hands until thoroughly combined. Form into 8 patties.
2. 2 Working in batches, cook patties in a large skillet over medium heat until browned, 8 to 10 minutes. Flip patties and continue to cook until browned on the other side, 5 to 8 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By sammyc14

Ingredients

• ✓ ground pork
• sage
• salt
• red pepper
• marjoram
• black pepper
• onion powder
• thyme
• olive oil

Instructions

1. 1 Combine ground pork, sage, salt, crushed red pepper, marjoram, black pepper, onion powder, and thyme leaves in a large bowl; mix until evenly combined. Form mixture into 10 small patties.
2. 2 Heat oil in a large skillet over medium-high heat. Working in batches, cook patties for 3 minutes. Flip and cook 3 minutes more or until juices run clear. An instant-read thermometer inserted into the center should read at least 160 degrees F (73 degrees C). Transfer patties to a paper towel-lined plate to absorb any excess grease.

By Soup Loving Nicole

Ingredients

• ✓ ground pork
• maple syrup
• sage
• salt
• fennel seed
• red pepper flake
• garlic powder
• onion powder
• anise seed
• olive oil

Instructions

1. 1 Mix pork, maple syrup, sage, salt, fennel seed, red pepper flakes, garlic powder, onion powder, and anise seed in a large bowl until evenly blended. Shape pork mixture into small patties.
2. 2 Heat olive oil in a large skillet over medium heat; fry patties in batches until pork is browned and no longer pink in the center, 4 to 5 minutes per side.

By Melissa

Ingredients

• ✓ ground pork
• aluminum foil
• sage
• salt
• paprika
• marjoram
• black pepper
• onion powder
• thyme

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
2. 2 Combine ground pork, sage, salt, paprika, marjoram, pepper, onion powder, and thyme in a bowl; mix until evenly combined. Form mixture into 10 small patties and place on the prepared baking sheet.
3. 3 Bake in the preheated oven for 15 minutes. Flip and cook until internal temperature is at least 160 degrees F (74 degrees C), about 10 more minutes.

By Soup Loving Nicole

Ingredients

• ✓ ground pork
• salt
• sage
• black pepper
• turmeric
• marjoram
• butter
• egg

Instructions

1. 1 Stir salt, sage, black pepper, turmeric, and marjoram together in a bowl. Place pork in a separate bowl. Sprinkle salt mixture evenly over pork and stir to combine. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Butter eight 8-ounce ramekins.
3. 3 Divide sausage mixture into 8 balls. Press each ball into a ramekin, creating a well in the center of each. Crack an egg into each sausage well.
4. 4 Bake in the preheated oven until sausage is cooked through and eggs are set, 30 to 40 minutes.

By Lora

Ingredients

• ✓ ground pork
• molasses
• salt
• black pepper
• sage
• thyme
• red pepper flake
• onion powder
• parsley
• nutmeg
• fennel seed
• cayenne
• allspice

Instructions

1. 1 Combine pork, molasses, salt, black pepper, sage, thyme, red pepper flakes, onion powder, parsley, nutmeg, fennel seeds, cayenne, and allspice in a large bowl; mix well by hand.
2. 2 Divide pork mixture into 16 portions; shape into patties 1/4-inch thick.
3. 3 Heat a nonstick skillet over medium heat; pan-fry patties, in batches, until golden and no longer pink in the center, about 5 minutes per side.

By What's for dinner, mom?

Ingredients

• ✓ ground pork
• sage
• kosher salt
• parsley
• red pepper flakes
• fennel seed
• black pepper
• paprika
• coriander
• thyme
• vegetable oil

Instructions

1. 1 Stir sage, salt, parsley, red pepper, fennel, black pepper, smoked paprika, coriander, and thyme together in a small bowl.
2. 2 Place ground pork in a bowl, add seasoning mix, and mix well using your hands until all ingredients are evenly distributed. Form into a roll about 2 inches in diameter and 6 inches long. Wrap tightly in plastic wrap and refrigerate for 8 hours, or up to 24 hours.
3. 3 Clean and preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Slice seasoned pork into twelve 1/2-inch thick patties.
5. 5 Place patties onto the hot grate. Close lid and allow to cook for 1 1/2 minutes. Rotate each patty 90 degrees and continue grilling for 1 1/2 minutes at a time, until juices run clear, 6 minutes total. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Bibi

Ingredients

• ✓ ground pork
• ground beef
• bread crumb
• beef broth
• brown sugar
• onion powder
• kosher salt
• black pepper
• coriander
• nutmeg
• allspice
• olive oil

Instructions

1. 1 Mix together ground beef, ground pork, bread crumbs, beef broth, brown sugar, 1 1/2 teaspoons onion powder, 1 1/4 teaspoons kosher salt, 1 1/4 teaspoons pepper, 1 1/4 teaspoons coriander, 1/2 teaspoon nutmeg, and 1/4 teaspoon allspice in a large bowl until well combined. Shape some of the mixture into 2 or 3 small patties and place remaining sausage mixture in the refrigerator.
2. 2 Heat oil in a large skillet over medium-low heat. Add sausage patties and cook until browned and cooked through, 3 to 5 minutes per side; do not overcook or sausages will be dry. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
3. 3 Taste cooked sausages, adding more salt, pepper, and/or spices to the uncooked mixture as desired. Press uncooked sausage mixture into loaf pans and place in the refrigerator until firm, 2 to 3 hours.
4. 4 Remove sausage "loaves" from the pans and slice into 1/2-inch slabs. Separate slabs with plastic wrap and store in the refrigerator if you will be cooking all sausage within 4 days. Cook as directed above, over medium-low heat.

By Sister Earth Creations Dianne

Ingredients

• ✓ ground pork
• white sugar
• salt
• oregano
• black pepper
• curing salt
• ginger
• pork back fat
• garlic
• white vinegar
• hog casing

Instructions

1. 1 Stir sugar, salt, oregano, black pepper, curing salt, and ginger together in a small bowl until combined; set aside.
2. 2 Combine ground pork, ground pork fat, and garlic in a large bowl; sprinkle with sugar mixture. Pour in vinegar; mix thoroughly.
3. 3 Rinse hog casing very well until all salt or brine is gone; tie a knot at one end of the casing, then thread the other end onto a sausage stuffing tube. Stuff the casing with the pork sausage mixture, twisting the filled casing every 2 1/2 to 4 inches to form links. Once all sausage mixture has been used, tie a knot at the end of the last link.
4. 4 Tie ends of each sausage link tightly using fine cotton kitchen twine, then cut between each link to separate. Transfer links to a glass or plastic container. Cover; allow to mature in the refrigerator for 4 days, after which point they may be frozen.
5. 5 To cook longanisa, fill a skillet with 1/2 to 3/4 inches water; add thawed sausage links. Simmer over medium-high heat until water evaporates, about 20 minutes. Uncover, and allow sausages to fry in their own fat until golden brown, about 8 minutes more.

By Eugenio Vincenzo

Ingredients

• ✓ ground pork
• salt
• chili powder
• clove
• paprika
• garlic
• oregano
• cider vinegar

Instructions

1. 1 Mix ground pork, salt, chili powder, ground cloves, paprika, garlic, oregano and vinegar together thoroughly. Store in air-tight container in refrigerator for 4 days before using, to let spices blend together.

By BIGJIM

Ingredients

• ✓ ground pork
• pork liver
• onion
• salt
• pepper
• sausage casing

Instructions

1. 1 Mix together pork, liver, onions, salt and pepper. Put into casings and boil in water for one hour.

By Tina

Ingredients

• ✓ ground pork
• ground beef
• potato
• nutmeg
• salt
• pie shell
• egg white

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir pork and beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Mix together cooked meat, mashed potatoes, nutmeg, salt, and pepper in a large bowl until well combined.
4. 4 Line a 9-inch pie dish with 1 pastry crust. Spoon meat mixture into crust. Cover with second pastry crust; seal and flute the edges. Brush top crust with beaten egg white. Shield the edges with aluminum foil to prevent crust from burning.
5. 5 Bake in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until edges brown, about 15 minutes more.

By Laurie Fontaine Bennett

Ingredients

• ✓ ground pork
• turkey sausage
• panko bread crumb
• egg
• salt
• parsley
• paprika

Instructions

1. 1 Preheat the air fryer to 350 degrees F (175 degrees C).
2. 2 Combine pork, sausage, bread crumbs, egg, salt, parsley, and paprika in a large bowl and mix until evenly combined. Form into 12 equally-sized meatballs using an ice cream scoop. Place meatballs on a baking sheet.
3. 3 Place 1/2 of the meatballs in the basket of the air fryer and cook for 8 minutes. Shake the basket and cook for 2 minutes more. Transfer to a serving plate and let rest for 5 minutes. Repeat with remaining meatballs.

By Soup Loving Nicole

Ingredients

• ✓ ground pork
• apple
• onion
• garlic
• teriyaki sauce
• egg
• hamburger bun
• pineapple

Instructions

1. 1 Preheat grill for medium-high heat.
2. 2 In a large bowl, mix together ground pork, apple, onion, garlic, teriyaki sauce, and egg. If too dry, add some juice from the can of pineapple slices. Form into eight patties.
3. 3 Lightly oil grill grate. Grill pork burgers for 10 minutes, or until well done. Toast buns on grill. Serve burgers on toasted buns topped with pineapple slices.

By Kevin

Ingredients

• ✓ ground pork
• ground beef
• garlic
• salt
• brown sugar
• black pepper
• marjoram
• allspice
• liquid smoke
• sausage casing

Instructions

1. 1 In a large bowl, combine pork, beef, and garlic. In another bowl, stir together salt, brown sugar, pepper, marjoram, allspice, and liquid smoke. Combine mixtures and knead with your hands until well combined.
2. 2 Fill casings with meat mixture and refrigerate, 8 hours overnight. Boil or grill before serving. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Sara

Ingredients

• ✓ ground pork
• penne pasta
• butter
• white onion
• green bell pepper
• spaghetti sauce
• sour cream

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.
2. 2 While the pasta is cooking, melt butter in a large pot over medium heat. Add onion and bell pepper; sauté until translucent, about 5 minutes. Add ground pork and cook until evenly browned and crumbly, 7 to 10 minutes. Drain excess fat and transfer to a bowl.
3. 3 Pour spaghetti sauce into the same pot and heat over medium heat until bubbling, 3 to 5 minutes. Add cooked penne and pork mixture, then stir in sour cream. Cook until heated through, about 5 minutes.

By April

Ingredients

• ✓ ground pork
• cornstarch
• sherry
• shrimp
• vegetable oil
• garlic
• water
• soy sauce
• sugar
• salt
• water
• cornstarch
• egg

Instructions

1. 1 Dissolve 1 1/2 teaspoons cornstarch in sherry in a medium bowl. Add shrimp and toss to coat.
2. 2 Heat oil in a wok over medium-high heat. Add shrimp and stir-fry until pink, 3 to 5 minutes. Use a slotted spoon to transfer shrimp to a plate; leave as much oil in the wok as possible.
3. 3 Add garlic to the wok and stir-fry for a few seconds, then add ground pork. Stir-fry until pork is no longer pink, 3 to 5 minutes.
4. 4 Mix 1 cup water, soy sauce, sugar, and salt together in a small bowl; pour into the wok and stir to combine. Bring to a boil, then cover, reduce the heat to medium, and simmer for about 2 minutes.
5. 5 Whisk 1/4 cup cold water and 1 1/2 tablespoons cornstarch together in a small bowl; pour into the wok. Add shrimp and bring to a simmer. Drizzle beaten egg into the wok, stirring quickly as it cooks. Serve immediately.

By MURF65

Ingredients

• ✓ ground pork
• zucchini
• hot pepper
• green bell pepper
• garlic powder
• salt
• pepper
• spaghetti sauce
• bread

Instructions

1. 1 In a large skillet over medium heat, cook the ground pork until evenly browned.
2. 2 Mix the zucchini, Hungarian hot peppers, and green bell peppers into the skillet. Season with garlic powder, salt, and pepper. Stir in the spaghetti sauce, and simmer 25 minutes, stirring occasionally. Serve on Italian bread slices.

By Mary Beth Hanford

Ingredients

• ✓ ground pork
• sweet onion
• feta cheese
• cheddar cheese
• worcestershire sauce
• hot sauce
• garlic
• black pepper
• sea salt

Instructions

1. 1 Heat charcoal or gas grill to medium. Combine ground pork, onion, cheeses, Worcestershire sauce, hot sauce and garlic in large bowl; mix well with hands. Shape into 1-inch thick patties (9 to 12); sprinkle pepper and salt on both sides.
2. 2 If a smokier flavor is wanted, add a small handful of pecan or oak wood chips to fire about 10 minutes before putting patties on.
3. 3 Grill burgers approximately 15 minutes until internal temperature reaches 165 degrees F, turning every 5 minutes.

By Smithfield®

Ingredients

• ✓ ground pork
• ground turkey
• mushroom
• egg
• bread crumb
• worcestershire sauce
• garlic
• italian seasoning
• basil

Instructions

1. 1 Preheat an outdoor grill for medium heat.
2. 2 Combine ground pork, ground turkey, mushrooms, eggs, bread crumbs, Worcestershire sauce, garlic, Italian seasoning, and basil in a large bowl using your hands; pat into a 9-inch pie plate. Place pie plate on a baking sheet.
3. 3 Place the baking sheet on the grill grate, close the lid, and cook on the preheated grill until no longer pink in center, 30 to 45 minutes. An instant-read thermometer inserted into center should read at least 160 degrees F (70 degrees C).

By RUCIFEY

Ingredients

• ✓ ground pork
• ground beef
• onion soup mix
• egg
• bread crumb
• black pepper
• water
• mozzarella cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl combine the beef, pork, soup mix, eggs, bread crumbs, pepper and water. Stir in 1/2 cup of the cheese. Mix well and spread half of mixture into a 9x5 inch loaf pan. Spread remaining 1 1/2 cups cheese over meat loaf mixture. Top with remaining half of meat loaf mixture.
3. 3 Bake in preheated oven for 60 minutes. Let cool 10 to 15 minutes before serving.

By LAURENVC

Ingredients

• ✓ ground pork
• ground beef
• parmesan cheese
• bread crumb
• egg
• garlic
• italian seasoning
• salt

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C).
2. 2 Combine beef, pork, Parmesan cheese, bread crumbs, egg, garlic, Italian seasoning, and salt in a large bowl; mix until evenly combined.
3. 3 Form mixture into 16 equal meatballs (a small ice cream scoop is helpful); place on a baking sheet.
4. 4 Place ½ meatballs in the air fryer basket; cook 8 minutes. Shake the basket; cook 2 minutes more. Transfer to a serving plate; rest for 5 minutes. Repeat with remaining ½ meatballs.
5. 5 Serve warm and enjoy!

By Nicole Russell

Ingredients

• ✓ ground pork
• red wine
• garlic
• salt
• parsley
• paprika
• rosemary
• white pepper
• black pepper

Instructions

1. 1 Combine ground pork, red wine, garlic, salt, parsley, paprika, rosemary, white pepper, and black pepper in a bowl and mix until evenly combined; do not overmix. Let sit in the fridge at least 4 hours, preferably overnight, in order for flavors to meld.
2. 2 Preheat an outdoor grill over medium-high heat.
3. 3 Divide the meat into 4 equal portions and form into patties. Cook on the preheated grill about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

By France Cevallos

Ingredients

• ✓ ground pork
• ham
• cracker crumb
• milk
• egg
• brown sugar
• cider vinegar
• water
• mustard

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Combine ham and pork in a bowl; stir in cracker crumbs, milk, and eggs. Shape mixture into 14 small oval loaves. Place loaves into the prepared baking dish.
3. 3 Combine brown sugar, vinegar, water, and mustard in a bowl, stirring until brown sugar is dissolved; pour over ham loaves.
4. 4 Bake in the preheated oven for 1 hour; flip and bake until juices run clear and an instant-read meat thermometer inserted into centers reads 160 degrees F (70 degrees C), about 30 minutes more.

By Deb

Ingredients

• ✓ ground pork
• shallot
• fish sauce
• oyster sauce
• soy sauce
• self-rising flour
• milk
• white sugar
• chinese sausage
• egg
• waxed paper

Instructions

1. 1 Mix pork, shallots, fish sauce, oyster sauce, and soy sauce together in a large bowl. Let mixture marinate in the refrigerator, about 30 minutes.
2. 2 Combine self-rising flour, milk, and sugar in another large bowl; knead until dough is smooth and no longer sticky. Cover dough with cheesecloth; let rest, about 5 minutes.
3. 3 Divide dough into 18 balls. Roll out each ball into a circle with a rolling pin on a floured work surface. Place a spoonful of the pork mixture in the center; top with 2 sausage slices and an egg quarter. Gather the edges of each circle together like a coin purse; twist and pinch to seal the bun.
4. 4 Cut waxed paper into eighteen 2-inch squares. Place each bun on a waxed paper square. Arrange 1 inch apart in a steamer; cover with lid.
5. 5 Steam buns until puffed up, about 30 minutes.

By capri3p