Pork 1

Christmas Breakfast Sausage Casserole

This special sausage and cheese breakfast casserole will become a

Prep Time: 20 Minutes

Cook Time: 1 Hour 30 Minutes

1 pound ground pork sausage

6 slices white bread, toasted and cut into cubes

1/2 pound shredded mild Cheddar cheese

1 teaspoon mustard powder

1. Crumble sausage into a medium skillet. Cook over medium heat until

evenly brown; drain.

2. In a medium bowl, mix together cooked sausage, toasted white bread,

Cheddar cheese, mustard powder, salt, eggs and milk. Pour into a greased

9x13 inch baking dish. Cover, and chill in the refrigerator 8 hours, or

3. Preheat oven to 350 degrees F (175 degrees C).

4. Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to

325 degrees F (165 degrees C). Bake for an additional 30 minutes, or

New Potatoes With Ham

This recipe is a great way to use some of the scraps from your holiday ham.

4 cups Chicken broth

1 1/2 pounds New red potatoes

3 Tablespoons Butter

Salt and pepper to taste

2 Tablespoons Parsley, chopped

Peel the potatoes if desired. Add the water, broth, potatoes and ham to a soup pot. Bring to a boil and cook until tender. Drain. Toss in the butter, parsley and seasoning. Serve warm.

Brazed Cabbage with Smoked Sausage

6 to 8 links of smoked sausage

1 tablespoon olive oil

2 cups celery cut in 1 inch pieces

2 cups red onions (large chunks)

2 teaspoons minced garlic

1 large head of cabbage (cut in large chunks)

Brown sausage and then cover and sinner 10 minutes until well done. Remove sausage. In a large pot, add olive oil to renderings, pour in celery, onions, and garlic, cook 8 to 10 minutes over medium heat. Cut the smoked sausage into 1 inch links. Put cabbage and smoked sausage into pot and add water. Cover and cook 8 to 10 minutes. Salt and pepper to taste.

Pork Tenderloins Dijon

12 pork tenderloin patties

3 tablespoons butter

8 peppercorns, crushed

1/3 cup Dijon mustard

2 tablespoons butter

Flatten pork tenderloins between two sheets of waxed paper until they are 1/2 inch thick. Sprinkle with salt and pepper, and dust with flour. In a skillet, melt 3 tablespoons butter. Saute tenderloins on both sides just until done. Transfer to a platter and keep warm. Add to the skillet the vinegar and crushed peppercorns; boil mixture, stirring in the browned bits that cling to the bottom of the pan, until it is reduced by 2/3. Add cream and simmer until thickened. Remove from heat; mix in mustard and 2 tablespoons butter. Season to taste and pour over pork.

Country Ham With "Red Eye Gravy"

This recipe is the cornerstone of a Southern breakfast.

8 ounce Country ham slices

1/2 cup prepared Coffee

1/2 Tablespoon Bourbon (optional)

Heat the ham slices in a heavy skillet. Remove them from the skillet and place them on a warm platter. Whisk the coffee (and bourbon if used) in the skillet, removing any bits on ham stuck to the pan. Bring to a boil and reduce slightly ("gravy" will still be very thin). Pour the hot sauce over the ham and split biscuits.

Grilled Pork Tenderloin With Roasted Shallot Sauce

Be sure not to overcook the tenderloin, as it can dry out very quickly.

2 1/2 Tablespoons Butter

2 1/2 Tablespoons Flour

2/3 cup Chicken broth

2 pounds Pork tenderloin

4 medium Shallots, whole, peeled

Place the shallots in a baking pan. Cover with water. Bake at 350 for 1 hour. Cool. Mince. In a medium saucepan, melt the butter. Whisk in the flour and cook for 3 minutes, stirring frequently. Whisk in the broths and milk. Add the minced shallots. Simmer for 30 minutes. Grill the pork. Slice and serve topped with the warm sauce.

Wine Glazed Ham Steaks

1 pound center-cut ham sliced 1 inch thick

1/2 cup dry white wine

1/4 cup orange juice

1 tablespoon cornstarch, dissolved in

2 teaspoons white wine vinegar

1/2 teaspoon dry mustard

1/4 teaspoon ground ginger

Combine all ingredients except ham in saucepan. Bring the sauce to a slow boil, stirring constantly, then reduce heat and simmer for a few minutes. Grill ham over mesquite coals. Brush frequently with sauce on both sides, allowing 10 minutes of cooking time for each side. When done, place ham on serving dish, and pour remaining sauce over entire dish.

Italian Sausage, Peppers And Onions Fettuccine

The great flavors of a classic sandwich create a hearty pasta dish.

1 Tablespoon Olive oil

1 pound Italian-style link sausage

2 medium Onions, sliced

1 large Green bell pepper, seeded and sliced

1 1/2 cups Tomatoes, crushed

1 1/2 teaspoon Basil

1/2 teaspoon Garlic, minced

1 pound Fettuccine, dry

Heat the oil in a skillet. Add the sausages and cook fully. Remove them from the pan. Add the onions and peppers. Cook until just soft. Add the tomatoes, wine, basil and garlic. Simmer for 30 minutes. Slice the cooked sausage into 1/4-inch pieces. Add to the sauce. Cook the fettuccine to desired doneness. Drain. Place in bowls and top with the warm sauce.

1 pound dried black eyed peas

1/2 pound salt pork, cubed

1/2 pound cooked ham, cubed

1 very large (or 2 small) onions, chopped

3 garlic cloves, minced

1/4 teaspoon crushed red pepper

1/4 teaspoon cayenne pepper

Rinse peas and pick over, removing any small stones or foreign particles. Cover with cold water in a large pot, bring to a boil for a minute, remove from heat cover and let sit for one hour.

In a large skillet, saute the salt pork to render fat, add onion and garlic and cook until onion is totally transluscent.

Place ham bone in pot with peas, as well as the onion/garlic/fat mixture. Add enough water to cover all ingredients completely. Bring to a simmer and cook for about 1-1/2 hours or until black eyed peas are tender, but not mushy. Season with salt to taste.

Serve over hot cooked rice. (Serves 8.)

Andouille Sausage Appetizers

Cajun-style sausage makes a great party pick-up food.

1/2 pound of Andouille sausage

1/2 cup Monterey Jack cheese, grated

1 1/2 cups Biscuit mix (like Bisquick)

Pre-heat the oven to 325. Remove the sausage from its casing. Mix well with the other ingredients. Roll into one-inch balls. Place on an ungreased cookie sheet and bake for 18-20 minutes. Serve warm.


	Christmas Breakfast Sausage Casserole This special sausage and cheese breakfast casserole will become a holiday tradition! Makes 5 servings Prep Time: 20 Minutes Cook Time: 1 Hour 30 Minutes Ingredients: 1 pound ground pork sausage 6 slices white bread, toasted and cut into cubes 1/2 pound shredded mild Cheddar cheese 1 teaspoon mustard powder 1/2 teaspoon salt 4 eggs, beaten 2 cups milk Directions: 1. Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain. 2. In a medium bowl, mix together cooked sausage, toasted white bread, Cheddar cheese, mustard powder, salt, eggs and milk. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator 8 hours, or overnight. 3. Preheat oven to 350 degrees F (175 degrees C). 4. Cover, and bake 45 to 60 minutes. Uncover, and reduce temperature to 325 degrees F (165 degrees C). Bake for an additional 30 minutes, or until set. New Potatoes With Ham This recipe is a great way to use some of the scraps from your holiday ham. Serves 4-6 4 cups Water 4 cups Chicken broth 1 1/2 pounds New red potatoes 1/3 cup Ham, diced 3 Tablespoons Butter Salt and pepper to taste 2 Tablespoons Parsley, chopped Peel the potatoes if desired. Add the water, broth, potatoes and ham to a soup pot. Bring to a boil and cook until tender. Drain. Toss in the butter, parsley and seasoning. Serve warm. Brazed Cabbage with Smoked Sausage 6 to 8 links of smoked sausage 1 tablespoon olive oil 2 cups celery cut in 1 inch pieces 2 cups red onions (large chunks) 2 teaspoons minced garlic 1 large head of cabbage (cut in large chunks) 1/2 cup water salt and pepper Brown sausage and then cover and sinner 10 minutes until well done. Remove sausage. In a large pot, add olive oil to renderings, pour in celery, onions, and garlic, cook 8 to 10 minutes over medium heat. Cut the smoked sausage into 1 inch links. Put cabbage and smoked sausage into pot and add water. Cover and cook 8 to 10 minutes. Salt and pepper to taste. Pork Tenderloins Dijon Serves 6 12 pork tenderloin patties 3 tablespoons butter 1/2 cup vinegar 8 peppercorns, crushed 2 cups cream 1/3 cup Dijon mustard 2 tablespoons butter Salt and pepper Flatten pork tenderloins between two sheets of waxed paper until they are 1/2 inch thick. Sprinkle with salt and pepper, and dust with flour. In a skillet, melt 3 tablespoons butter. Saute tenderloins on both sides just until done. Transfer to a platter and keep warm. Add to the skillet the vinegar and crushed peppercorns; boil mixture, stirring in the browned bits that cling to the bottom of the pan, until it is reduced by 2/3. Add cream and simmer until thickened. Remove from heat; mix in mustard and 2 tablespoons butter. Season to taste and pour over pork. Country Ham With "Red Eye Gravy" This recipe is the cornerstone of a Southern breakfast. Serves 2 8 ounce Country ham slices 1/2 cup prepared Coffee 1/2 Tablespoon Bourbon (optional) Hot biscuits Heat the ham slices in a heavy skillet. Remove them from the skillet and place them on a warm platter. Whisk the coffee (and bourbon if used) in the skillet, removing any bits on ham stuck to the pan. Bring to a boil and reduce slightly ("gravy" will still be very thin). Pour the hot sauce over the ham and split biscuits. Grilled Pork Tenderloin With Roasted Shallot Sauce Be sure not to overcook the tenderloin, as it can dry out very quickly. Serves 4 2 1/2 Tablespoons Butter 2 1/2 Tablespoons Flour 2/3 cup Beef broth 2/3 cup Chicken broth 2/3 cup Milk 2 pounds Pork tenderloin 4 medium Shallots, whole, peeled Place the shallots in a baking pan. Cover with water. Bake at 350 for 1 hour. Cool. Mince. In a medium saucepan, melt the butter. Whisk in the flour and cook for 3 minutes, stirring frequently. Whisk in the broths and milk. Add the minced shallots. Simmer for 30 minutes. Grill the pork. Slice and serve topped with the warm sauce. Wine Glazed Ham Steaks 1 pound center-cut ham sliced 1 inch thick 1/2 cup dry white wine 1/4 cup orange juice 1/4 cup maple syrup 1 tablespoon cornstarch, dissolved in 2 teaspoons white wine vinegar 1/2 teaspoon dry mustard 1/4 teaspoon ground ginger Combine all ingredients except ham in saucepan. Bring the sauce to a slow boil, stirring constantly, then reduce heat and simmer for a few minutes. Grill ham over mesquite coals. Brush frequently with sauce on both sides, allowing 10 minutes of cooking time for each side. When done, place ham on serving dish, and pour remaining sauce over entire dish. Italian Sausage, Peppers And Onions Fettuccine The great flavors of a classic sandwich create a hearty pasta dish. Serves 4 1 Tablespoon Olive oil 1 pound Italian-style link sausage 2 medium Onions, sliced 1 large Green bell pepper, seeded and sliced 1 1/2 cups Tomatoes, crushed 1/4 cup Red wine 1 1/2 teaspoon Basil 1/2 teaspoon Garlic, minced 1 pound Fettuccine, dry Heat the oil in a skillet. Add the sausages and cook fully. Remove them from the pan. Add the onions and peppers. Cook until just soft. Add the tomatoes, wine, basil and garlic. Simmer for 30 minutes. Slice the cooked sausage into 1/4-inch pieces. Add to the sauce. Cook the fettuccine to desired doneness. Drain. Place in bowls and top with the warm sauce. Hoppin' John 1 pound dried black eyed peas 1/2 pound salt pork, cubed 1/2 pound cooked ham, cubed 1 very large (or 2 small) onions, chopped 3 garlic cloves, minced 1 ham bone 1/4 teaspoon crushed red pepper 1/4 teaspoon cayenne pepper 3 cups cooked rice Rinse peas and pick over, removing any small stones or foreign particles. Cover with cold water in a large pot, bring to a boil for a minute, remove from heat cover and let sit for one hour. In a large skillet, saute the salt pork to render fat, add onion and garlic and cook until onion is totally transluscent. Place ham bone in pot with peas, as well as the onion/garlic/fat mixture. Add enough water to cover all ingredients completely. Bring to a simmer and cook for about 1-1/2 hours or until black eyed peas are tender, but not mushy. Season with salt to taste. Serve over hot cooked rice. (Serves 8.) Andouille Sausage Appetizers Cajun-style sausage makes a great party pick-up food. Makes about 3 dozen 1/2 pound of Andouille sausage 1/2 cup Monterey Jack cheese, grated 1 1/2 cups Biscuit mix (like Bisquick) Pre-heat the oven to 325. Remove the sausage from its casing. Mix well with the other ingredients. Roll into one-inch balls. Place on an ungreased cookie sheet and bake for 18-20 minutes. Serve warm.