Type what you have

Ingredients

• ✓ pork sausage
• coleslaw mix
• carrot
• green onion
• garlic
• soy sauce
• sesame oil
• sunflower seed
• ginger

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir pork sausage in the hot skillet until browned and crumbly, 5 to 7 minutes.
2. 2 Add coleslaw mix, carrots, green onions, garlic, soy sauce, and sesame oil. Cook and stir until vegetables are tender, 7 to 10 minutes. Stir in sunflower seeds and ginger.

By Cara

Ingredients

• ✓ pork sausage
• olive oil
• sweet onion
• carrot
• garlic
• ground chicken
• cabbage
• water
• tamari
• honey
• ginger
• black pepper
• salt
• sesame oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add olive oil, followed by onion, carrot, and garlic; cook until onion is translucent, 5 to 7 minutes. Add ground chicken and ground sausage and cook until browned, 5 to 10 minutes.
2. 2 Stir in cabbage, water, tamari, honey, ginger, pepper, and salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 15 minutes. Stir and add sesame oil.

By My Hot Southern Mess

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
• 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
• 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
• corn
• tomato
• potato
• onion

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
2. 2 Arrange potatoes in the bottom of the prepared dish, and top with onion rings. Spread corn and then tomatoes over onions. Arrange sausage over top. Cover.
3. 3 Cook for approximately 1 hour, or until potatoes are tender.

By Judy

Ingredients

• ✓ pork sausage
• onion
• cheddar cheese
• bread
• egg
• milk

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a skillet, brown the sausage, drain and place in a square casserole dish. Cover top of sausage with onion slices. Cover top of onion with cheese. Place 4 slices of bread on top of the cheese. Bread should fit exactly to cover top of the dish.
3. 3 Mix eggs and milk in a bowl and slowly pour over top of bread, mixture should fill dish almost to the top.
4. 4 Bake in a preheated oven for 45 minutes.

By Jerry and Kathy Rousey

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
• ground beef
• french onion dip
• egg
• saltine cracker

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a large bowl, combine the beef, pork sausage, French onion dip, eggs and crushed crackers. Mix well and shape into a loaf.
3. 3 Bake in a 5x9 inch loaf pan for 1 hour.

By C19651

Ingredients

• ✓ pork sausage
• monterey jack cheese
• cheddar cheese
• self-rising flour
• cream cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine sausage, Cheddar-Monterey Jack cheese, flour, and cream cheese in a large bowl; form into walnut-sized meatballs using your hands or a cookie scoop. Place meatballs on the prepared baking sheet.
3. 3 Bake in the preheated oven until browned and no longer pink inside, about 20 minutes.

By My Hot Southern Mess

Ingredients

• ✓ pork sausage
• cream cheese
• parmesan cheese
• jalapeno pepper
• ranch dressing

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Place sausage in a skillet over medium heat. Cook and stir until evenly brown; drain.
4. 4 Mix sausage, cream cheese, and Parmesan cheese together in a large bowl.
5. 5 Spoon about 1 tablespoon of sausage mixture into each jalapeño half; arrange stuffed halves in baking dishes.
6. 6 Bake in the preheated oven until bubbly and lightly browned, about 20 minutes. Serve with ranch dressing.

By MERLOT_58

Ingredients

• ✓ pork sausage
• onion
• celery
• green bell pepper
• long grain white rice
• chicken noodle soup mix
• water
• almond

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large skillet over medium-high heat, combine sausage, onion, celery, and bell pepper and sauté for 5 minutes. Drain any excess fat.
3. 3 Stir dry rice in with sausage and vegetables, then add water and soup mix. Transfer mixture to a lightly greased 2-quart casserole dish and top with almonds.
4. 4 Cover and bake in the preheated oven for 90 minutes.

By az_starshine

Ingredients

• ✓ pork sausage
• chicken breast
• jalapeno pepper
• onion
• garlic
• cajun seasoning
• bacon

Instructions

1. 1 Slit open each chicken breast. Cut each sausage link in half lengthways, then cut to the length of the chicken breast. Place a halved sausage link inside each chicken breast, then add jalapeno peppers to taste, onion and garlic and seal the chicken with toothpicks.
2. 2 Season the outside of each chicken breast with Cajun spices/seasoning. Wrap each breast with 2 slices of bacon and secure with toothpicks. Place on a barbecue grill over medium coals and grill until done, about 30 minutes each side. Enjoy!

By CYNTHIA2

Ingredients

• ✓ pork sausage
• red pepper
• cumin
• garlic
• salt

Instructions

1. 1 In a bowl, mix together with your hands Pork sausage, red pepper, cumin, garlic and salt. Form patties. Fry in a skillet over medium heat until well done.

By Erika

Ingredients

• ✓ pork sausage
• garlic
• rosemary
• butter
• all-purpose flour
• water
• heavy cream
• maple syrup
• ricotta cheese

Instructions

1. 1 Heat a large, deep skillet over medium-high heat. Cook and stir sausage in the hot skillet until slightly cooked, about 3 minutes. Add garlic and rosemary; continue to cook until sausage is browned and crumbly, 3 to 5 more minutes. Remove to a mixing bowl with a slotted spoon, leaving drippings in the pan and the heat set at medium-high.
2. 2 Stir butter into the pan until melted. Gradually whisk in flour until smooth. Reduce heat to medium and cook until flour is light brown, 3 to 5 minutes. Gradually whisk in water, cream, and maple syrup and cook until gravy has thickened, 3 to 5 more minutes.
3. 3 Meanwhile, crumble sausage into smaller bits.
4. 4 Once gravy has fully thickened, stir in cooked sausage and ricotta cheese. Reduce heat and simmer for 12 to 15 more minutes until the consistency is like sour cream. If gravy is too thin, whisk in more flour, 1 tablespoon at a time.

By Brian Muir

Ingredients

• ✓ pork sausage
• vegetable oil
• onion
• garlic
• chicken soup base
• water
• potato
• kale
• heavy cream

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Place sausage links on a baking sheet and bake 25 minutes, or until cooked through. Slice into 1/2 inch slices.
3. 3 Heat oil in a large saucepan over medium heat. Saute onions until translucent; add garlic and cook 1 minute.
4. 4 Stir in broth, water and potatoes; simmer 15 minutes.
5. 5 Reduce heat to low and add sausage, kale and cream; simmer until heated through and serve.

By Ken Miller

Ingredients

• ✓ pork sausage
• ground beef
• american cheese
• tomato sauce
• tomato paste
• green chile
• jalapeno pepper

Instructions

1. 1 Brown ground beef and sausage in a large skillet over medium-high heat. Drain fat. Stir in the cheese cubes; cook over medium heat until melted, stirring constantly. Mix in the tomato sauce, tomato paste, green chiles, and jalapeno peppers. Stir well.
2. 2 Transfer dip to a slow cooker set to Low to serve.

By Kel Kel

Ingredients

• ✓ pork sausage
• onion
• cream-style corn
• buttermilk self-rising cornmeal mix
• sour cream
• milk
• vegetable oil
• egg
• cheddar cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a 10-inch oven-proof skillet.
2. 2 Cook sausage and onion in a separate skillet over medium heat until sausage is browned and crumbly and onion is translucent, 5 to 7 minutes; drain well.
3. 3 Mix corn, cornmeal mix, sour cream, milk, oil, and eggs together in a large bowl; pour 1/2 of the mixture into the prepared skillet. Sprinkle with sausage mixture and Cheddar, then pour remaining cornmeal mixture over top.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Let stand 10 minutes before serving.

By Debbie Rowe

Ingredients

• ✓ pork sausage
• potato
• cream-style corn
• corn
• onion
• macaroni
• processed cheese food
• salt
• pepper

Instructions

1. 1 Crumble the sausage into a Dutch oven or soup pot over medium-high heat. Cook until evenly browned, stirring and breaking into smaller chunks. Drain grease. Add onion; cook and stir until onion is beginning to soften.
2. 2 Put in the potatoes, and fill with enough water to cover. Bring to a boil, and stir in the macaroni. Pour in the cans of creamed corn and whole corn with the juice from the can.
3. 3 When the pasta and potatoes are tender, remove from heat and stir in the processed cheese until melted. Season with salt and pepper to taste. If the chowder is too thick, stir in milk or water to thin before serving

By Tosha Fields

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
• potato
• celery
• sweet onion
• butter
• bread
• thyme
• sage
• salt
• black pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place sausage, potatoes, celery, onion and butter in a large, deep skillet. Saute over medium high heat until sausage is crumbled and evenly cooked.
3. 3 Combine the bread cubes, thyme, sage, salt and pepper. Toss together with the sausage and potato mixture. Add chicken or vegetable broth if needed.
4. 4 Bake stuffing in a covered casserole dish for 40 to 50 minutes.

By Carolyn

Ingredients

• ✓ pork sausage
• ground beef
• onion
• garlic salt
• tomato
• tomato
• green chile pepper
• instant rice
• green bell pepper
• asiago cheese

Instructions

1. 1 In a skillet over medium heat, cook the sausage, beef, and onion until sausage and beef are evenly brown and onion is tender. Season with garlic salt. Drain grease. Mix in 2 cans diced tomatoes and 1 can diced tomatoes with green chiles. Reduce heat to low, and simmer 15 minutes.
2. 2 Prepare the rice according to package directions. Preheat oven to 375 degrees F (190 degrees C).
3. 3 Cut the peppers in half lengthwise, retaining stems, and remove seeds. Arrange pepper halves in a baking dish, and fill each with about 1/3 cup rice. Top with equal amounts of the meat mixture. Pour remaining meat mixture and remaining 2 cans diced tomatoes around the peppers in the dish.
4. 4 Bake 45 minutes in the preheated oven, or until bubbly. Top evenly with cheese, and continue baking 10 minutes, or until cheese is melted.

By LASELF

Ingredients

• ✓ pork sausage
• butter
• onion
• pumpkin puree
• chicken broth
• heavy cream
• salt
• sage
• granulated garlic

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function and allow pot to heat. Add butter and melt. Add sausage and chopped onion. Stir until sausage is crumbled and onions are browned, about 5 minutes. Stir in pumpkin and 1 cup of chicken broth. Add remaining 2 cups chicken broth, 1 cup at a time, stirring well after each addition. Close and lock the lid. Cancel Saute function.
2. 2 Select Soup setting according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in cream, salt, sage, and garlic. Serve immediately.

By thedailygourmet

Ingredients

• ✓ pork sausage
• butter
• pastry flour
• water
• bread crumb
• egg
• garlic
• onion powder

Instructions

1. 1 Make the dough: Combine cold flour and 1/4 of the cold butter cubes in a food processor. Pulse until mixture resembles coarse meal. Add remaining butter cubes and pulse until pea-sized pieces remain. Add cold water in a steady stream and process evenly until a loose, ragged dough forms.
2. 2 Place dough between two sheets of waxed paper. Roll dough into a rectangle, then cut into three strips.
3. 3 Make the filling: Mix pork sausage, bread crumbs, one egg, garlic, and onion powder together in a bowl until well combined. Place 1/3 of the filling in a strip onto each piece of dough; roll dough around filling into a log. Refrigerate logs for 30 minutes.
4. 4 Preheat the oven to 425 degrees F (220 degrees C). Beat remaining egg in a small bowl.
5. 5 Cut logs into 1-inch pieces. Place pieces, seam-side down, onto a baking sheet, and brush with egg.
6. 6 Bake in the preheated oven until golden brown, 15 to 20 minutes.

By farmgirl

Ingredients

• ✓ pork sausage
• cheddar cheese
• almond flour
• coconut flour
• gelatin
• egg
• baking powder

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line a jelly roll pan with parchment paper.
2. 2 Combine sausage, Cheddar cheese, almond flour, coconut flour, gelatin, egg, and baking powder in a large bowl. Mix to combine using your hands, a stand mixer, or a food processor. Form mixture into uniformly-sized balls (about 1 ½-inch diameter) and place on the prepared pan.
3. 3 Bake in the preheated oven until cooked through, 23 to 28 minutes. Remove sausage balls and let cool on the pan until oil is reabsorbed, about 5 minutes.

By Mary Hillegass

Ingredients

• ✓ pork sausage
• bacon grease
• all-purpose flour
• milk
• salt
• black pepper

Instructions

1. 1 Cook sausage in a large skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Transfer sausage to a plate, leaving drippings in the skillet.
2. 2 Add bacon grease to the sausage drippings, and reduce the heat to medium. Whisk in flour and stir constantly until mixture becomes paste-like and turns golden brown, about 5 minutes.
3. 3 Gradually whisk in milk until smooth. Bring to a simmer, then return sausage to the skillet and season with salt and pepper. Cook, stirring occasionally, until mixture is smooth and thick, 10 to 15 minutes.

By Rene

Ingredients

• ✓ pork sausage
• butternut squash
• carrot
• red cabbage
• onion
• garlic
• vegetable oil
• salt
• black pepper
• herbes de provence

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a roasting pan or large baking dish with aluminum foil.
2. 2 Add squash, sausage, carrots, cabbage, and onion to the prepared pan. Toss with garlic, oil, salt, pepper, and herbes de Provence.
3. 3 Roast in the preheated oven until vegetables are tender and sausage is browned, about 20 minutes.

By theartofsavvy

Ingredients

• ✓ pork sausage
• butter
• onion
• celery
• button mushroom
• carrot
• cauliflower
• chicken broth
• parsley
• thyme
• salt
• black pepper

Instructions

1. 1 Place sausage into a large skillet and cook over medium-high heat until browned and crumbly, about 5 minutes. Add butter, then stir in onion, celery, mushrooms, and carrots; cook for 5 more minutes.
2. 2 Mix in cauliflower, broth, parsley, thyme, salt, and pepper. Cover and cook 10 minutes. Uncover and cook until liquid is absorbed, about 5 more minutes.

By Soup Loving Nicole

Ingredients

• ✓ pork sausage
• cornbread mix
• firm white bread
• celery
• onion
• sage
• butter
• chicken broth
• egg

Instructions

1. 1 The day before you want to make the stuffing, bake the corn bread mix according to package directions, remove it from the pan, cover lightly with a cloth, and leave it to dry overnight. Tear the bread into pieces and leave it out overnight to dry.
2. 2 About 1/2 hour before serving, preheat an oven to 350 degrees F (175 degrees C), and grease a 1 1/2-quart baking dish.
3. 3 Place the sausage into a skillet over medium heat, and cook and stir the sausage, breaking it up as it cooks, until the meat is browned, 8 to 10 minutes. Stir in the celery and onion, and cook until the onion is translucent, stirring occasionally, about 8 minutes. Stir in the sage.
4. 4 Tear up and crumble the corn bread into a large bowl. Break the bread apart into 1/2-inch pieces, and lightly mix it with the corn bread. Pour in the melted butter, stir to combine, and lightly mix in the sausage mixture.
5. 5 Whisk the chicken broth with the eggs, and stir into the corn bread mixture. Place the stuffing into the prepared baking dish, cover with foil, and bake in the preheated oven until the stuffing is cooked through and hot, about 30 minutes. Uncover the dish and return to the oven to bake until the top is lightly browned, about 10 more minutes.

By punkchic_123

Ingredients

• ✓ pork sausage
• water
• butter
• cornbread stuffing mix
• celery
• onion
• butter
• poultry seasoning
• chicken broth

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring water and 1/2 cup butter to boil in a medium saucepan. Remove from the heat and stir in stuffing mix. Cover and let stand for 5 minutes. Fluff with a fork.
3. 3 At the same time, cook sausage in a large, deep skillet over medium-high heat until browned and crumbly, 5 to 7 minutes; drain.
4. 4 Transfer stuffing mix and sausage to a large bowl; mix in celery, onion, melted butter, and poultry seasoning. Slowly stir in desired amount of chicken broth. Transfer to a medium baking dish.
5. 5 Bake, covered, in the preheated oven until lightly browned, about 30 minutes.

By Sharon Ashton