Homemade Breakfast Sausage

Breakfast Sausage...from the kitchen of One Perfect Bite

Ingredients:2-1/2 pounds ground pork
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon ground sage
1 teaspoon ground thyme
1/4 teaspoon ground allspice
1 tablespoon brown sugar
1/2 teaspoon ground nutmeg
1/4 to 1/2 teaspoon cayenne pepper

Directions:1) Combine salt, black pepper, sage, thyme, allspice, brown sugar, nutmeg and cayenne pepper in a small bowl. Mix well.
2) Pat ground pork into a 12 x 18-inch rectangle. Sprinkle spice mixture evenly over pork. Mix well. Using a scoop or 1/4 cup measure, form patties about 1/2-inch thick. Place on a tray. Refrigerate for up to a week or freeze for up to 3 months. Yield: 21 patties.
3) To pan-fry, saute patties over medium-low heat in a non-stick pan, about 7 minutes per side.
4) To bake, preheat oven to 400 degrees F. Arrange patties on a baking sheet and bake for 15 to 18 minutes, or until center is no longer pink.

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Armadillo Eggs

Armadillo Eggs
1 lb pork sausage
1 1/2 cups Bisquick
8 oz. Monterey Jack cheese, shredded
2 eggs
1 pkgs Oven Fry pork flavor
1 large can whole jalapeno peppers

Cut around the stems and hollow out peppers. Stuff peppers with cheese. Set aside. Mix together raw sausage, Bisquick and any remaining cheese. Make thin patties and roll around stuffed peppers, covering completely. Dip peppers into 2 beaten eggs and then roll peppers into oven fry. Place on a cookies sheet and bake at 325 for 35 minutes or until golden brown. Serve hot. Crowd pleasure for SURE!
*You might want to wear rubber gloves so that you don't burn your hands while cleaning out the peppers. Mine burned for 3 days after.

mynameissnickerdoodle.com

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BBQ Teriyaki Pork Kabobs

Ingredients
3 tablespoons soy sauce
3 tablespoons olive oil
1 clove garlic, minced
1/2 teaspoon crushed red pepper flakes
salt and pepper to taste
1 pound boneless pork loin, cut into 1 inch cubes
1 (14.5 ounce) can low-sodium beef broth
2 tablespoons cornstarch
2 tablespoons soy sauce
1 tablespoon brown sugar
2 cloves garlic, minced
1/4 teaspoon ground ginger
3 portobello mushrooms, cut into quarters
1 large red onion, cut into 12 wedges
12 cherry tomatoes
12 bite-size chunks fresh pineapple

Directions
In a shallow dish, mix together 3 tablespoons soy sauce, olive oil, 1 clove minced garlic, red pepper flakes, salt, and pepper. Add pork cubes, and turn to coat evenly with marinade. Cover, and refrigerate for 3 hours.
In a saucepan, combine beef broth, cornstarch, 2 tablespoons soy sauce, brown sugar, 2 cloves minced garlic, and ginger. Bring to a boil, stirring constantly. Reduce heat, and simmer 5 minutes.
Preheat an outdoor grill for high heat and lightly oil grate. Thread pork cubes onto skewers, alternating with mushrooms, onion, tomatoes, and pineapple chunks.
Cook on grill for 15 minutes, or until meat is cooked through. Turn skewers, and baste often with sauce during cooking.

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Pork Roast

Slow Cooker Parmesan Honey Pork Roast

(copied straight from the original source)

Ingredients:

1 (2-3 pound) boneless pork roast
2/3 cup grated Parmesan cheese
1/2 cup honey
3 Tbsp soy sauce
2 Tbsp dried basil
2 Tbsp minced garlic
2 Tbsp olive oil
1/2 tsp salt
2 Tbsp cornstarch
1/4 cup cold water

Spray slow cooker with non-stick cooking spray.  Place roast in slow cooker.  In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork.  Cover and cook on low for 6-7 hours or until a meat thermometer reads 160°.

Remove meat to a serving platter; keep warm.  To make the gravy, skim fat from cooking juices; transfer to a small saucepan.  Bring liquid to a boil.  Combine cornstarch and water until smooth.  Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened.  Slice roast; serve with gravy. 

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Apple Cinnamon Slow Cooker Porkloin

Apple Cinnamon Slow Cooker Porkloin
Serves 4-6
3 pounds porkloin
3 red delicious apples, sliced
1/4 cup honey
2 tablespoons cinnamon
1 cup red onion, sliced

Lay several apples in the base of the slow cooker. Slice slits into porkloin horizontally about 3/4 inch deep. Drizzle honey into slits and fill each with an apple slice.
Transfer porkloin to slow cooker. Drizzle with any remaining honey and cover with apples and onions.
The onions help cut the flavor, otherwise this would be a huge mouthful of unrelenting sweetness. Sprinkle with cinnamon and cook on low for 7 hours.

http://rachelschultz.com

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