DOUBLE PORK SAUSAGE
Steps:
- Preheat oven to 450 degrees with rack in upper third. Put a small baking sheet in oven to preheat, 2 to 3 minutes.
- Meanwhile, wrap 1 piece of bacon around the middle of each sausage. Arrange sausages, seam side down, on the heated baking sheet and cook until sausages are cooked through and bacon is golden and crisp on edges, about 20 minutes. Drain on paper towels and serve.
GLAZED DOUBLE-CUT PORK CHOPS
Provided by Food Network Kitchen
Time 1h50m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Prepare the pork: Mix 2 tablespoons salt, the black pepper, brown sugar and paprika in a bowl, then rub all over the chops. Wrap in plastic wrap and refrigerate 2 to 4 hours.
- Meanwhile, make the sauce: Melt the butter in a saucepan over medium heat, then add the onions and cook until translucent, about 4 minutes. Stir in the vinegar and brown sugar until dissolved. Add the ketchup, apple juice, syrup, bourbon, prunes, Worcestershire sauce, cayenne, 1 tablespoon salt and 1 1/2 teaspoons black pepper and bring to a boil. Reduce to a simmer and cook until thickened, about 30 minutes. Puree with an immersion blender or in a regular blender.
- Preheat a grill to medium. Brush the grates with vegetable oil, then place the chops directly over the flame and grill until marked and cooked halfway through, about 15 minutes. Turn the chops and place on a cooler area of the grill (such as the edges); cover and cook until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, 15 to 20 minutes. Uncover and brush the chops on all sides with the prepared sauce, then cover and cook until glazed, about 5 more minutes. Transfer to a cutting board and brush with more sauce. Tent with foil and let rest 10 minutes. Serve with more sauce and Smoky Corn on the Cob.
- Peel back the husks from the corn and remove the silk. Butter the kernels and sprinkle with salt and smoked paprika. Fold the husks back over the corn and grill over low heat until cooked through, turning occasionally, 12 to 15 minutes.
BACON-WRAPPED DOUBLE PORK MEATLOAF
Provided by Aida Mollenkamp
Categories main-dish
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 400 degrees F and arrange a rack in the upper third. Line a baking sheet with foil and set aside.
- Add the oil to a medium pan over medium heat. When the oil shimmers, add the onion, garlic and thyme and cook until softened, about 3 minutes; set aside.
- In a large bowl, add the eggs, buttermilk, mustard, Worcestershire, salt, and pepper. Whisk until the eggs are broken up and evenly combined. Add the onion mixture, ground pork, sausage, cracker crumbs, and parsley. Mix until thoroughly combined (don't squeeze mixture).
- Dampen your hands, and put the meat on the prepared baking sheet. Form the meat into a 9 by 5- inch loaf. Arrange the bacon across the top of the loaf and bake until the internal temperature is 155 degrees F, on an instant-read thermometer, about 55 to 65 minutes. Remove from the oven to a cutting board and let cool for 10 to 15 minutes before slicing and serving.
DOUBLE MEAT LOAF
Shared by Shirley Snyder of Payson, Arizona, this tender meat loaf with beef and pork is a delicious entree for everyday or when company comes to call.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 2 loaves (4-6 servings each).
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine the first seven ingredients. Crumble beef and sausage over mixture and mix well. Pat into two greased 8x4-in. loaf pans. Top with tomato sauce. , Bake, uncovered, 55-60 minutes until no pink remains and a thermometer reads 160°. Freeze option:Cover and freeze one uncooked meat loaf for up to 3 months. To use, partially thaw in refrigerator overnight. Unwrap meat loaf; reheat on a greased shallow baking pan in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 189 calories, Fat 12g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 537mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 15g protein.
QUICK & EASY PORK SAUSAGE
Make and share this Quick & Easy Pork Sausage recipe from Food.com.
Provided by The Spice Guru
Categories Pork
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 41
Steps:
- TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
- TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
Nutrition Facts : Calories 499.6, Fat 36.2, SaturatedFat 12.3, Cholesterol 93.8, Sodium 175.1, Carbohydrate 18.7, Fiber 2, Sugar 5.3, Protein 23.8
DOUBLE PORK SAUSAGE
Preheating the baking sheet ensures that the bacon and sausage are not only fully cooked through, but also crispy in this double pork sausage recipe.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Number Of Ingredients 2
Steps:
- Preheat oven to 450 degrees Fahrenheit. Place rack in upper third of oven.
- Place a small baking sheet in the oven to preheat for 2-3 minutes.
- Wrap bacon around middle of the sausages. Add wrapped sausages to heated baking sheet and cook for 20 minutes. Drain on paper towel and serve.
PORK SAUSAGE, MILD. TWO SAVORY RECIPES.
Home made Italian sausage or bratwurst for fresh link, bulk or patties. Both recipes copped from a 4th generation Chicago restaurateur I worked for in the late 70's. Primo, Classic spot on flavor.
Provided by C. Rhoades
Categories Pork
Time 1h30m
Yield 9-10 pounds
Number Of Ingredients 19
Steps:
- 1. Bone and cut 9-10 pounds of boned slightly frozen pork butt into approximately 2" cubes.
- 2. Mix the cubed pork well in a plastic tub with all the ingredients. Work fast, try to maintain its slightly frozen state throughout the grinding process.
- 3. Grind the seasoned cubes medium coarse and either immediately immediately stuff into hog casings, form patties or package the sausage bulk. Immediately vacuum pack and pop the finished product straight away into the deep freezer.
- Notes:.
- All spoons are full mounded measurements, but no higher than salt would form.
- It's imperative to keep the pork ice cold (preferably slightly frozen) every step of the way. In old times it was a mid winter process, typically done outdoors or a cold outbuilding. With the advent of refrigeration it can be done anytime if care is taken to maintain a VERY cold product throughout.
- Work fast. Get all your equipment, packing implements, measured ingredients and utensils ready before exposing the product to room temperature.
- If delayed overnight, (not recommended) immediately place the covered product in the refrigerator and resume your grinding with an occasional few cubes of ice. The ice makes for a wetter finished product but it will prevent the friction of the grinder from warming your product and compromising its freshness.
- In essence, there's only one crucial rule when grinding sausage; VERY COLD = VERY FRESH.
Nutrition Facts : Calories 1130, Fat 76.8, SaturatedFat 27.9, Cholesterol 317.8, Sodium 3451.3, Carbohydrate 13.4, Fiber 1.9, Sugar 8.8, Protein 91
DOUBLE SAUSAGE PIZZA
This recipe has been in the family since I was a kid. It was a Sunday night ritual then, and remains one today in my home. A dressed-up hot roll mix gives us enough dough for two flavorful crusts, so there is plenty of sausage-pepperoni pizza to serve company.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 pizzas (10 slices each).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the contents of the roll mix and yeast packets with the garlic powder, oregano and Italian seasoning. Stir in water and oil until dough pulls away from sides of bowl. , Turn dough onto a lightly floured surface. Shape into a ball. Knead for 5 minutes or until smooth. Cover and let stand for 5 minutes., Divide dough in half. With greased hands, press dough onto two greased 12-in. pizza pans. Prick dough thoroughly with a fork. Spread crusts with pizza sauce. Top with Parmesan cheese, sausage, mushrooms, pepperoni and mozzarella cheese. Bake at 425° for 18-20 minutes or until cheese is melted.
Nutrition Facts : Calories 564 calories, Fat 34g fat (14g saturated fat), Cholesterol 73mg cholesterol, Sodium 1269mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
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