Recipezaar: Pork Sausage,Finger Food recipes

Sausage Cheese Balls

Sat, 07 Dec 2002 23:59:55 -0500

I ran across this recipe in the December edition of Better Homes and Gardens. I was in my dentists office and the recipe sounded soooo yummy that I actually tore the page out! (shhhhh don't tell anyone) -- posted by Malriah

Easy Italian Sausage

Fri, 24 Jan 2003 20:06:44 -0500

This is a variation of Cousin Frank's Family Heirloom Polish Sausage that I came up with when my daughter saw an article about tree-trimming parties in BH & G and insisted we had to have one. (Don't ask ME why a four-year-old was looking at BH & G!) It's been a family favorite ever since. My husband really liked it with pasta, but when the kids were all here, I had to hide some in order to have any leftovers. -- posted by Nancy Jo

Pizza Puffs

Wed, 12 Feb 2003 20:01:56 -0500

I made this one up and tried it at one of our parties. They were gone pretty quick. I didn't even get to try one myself. I heard they were pretty good though. You can change the filling and use sausage, mushrooms or whatever you like. -- posted by bobchile

Car Kabobs

Sun, 16 Feb 2003 20:06:52 -0500

In response to a request. A simple quickie lunch or dinner. -- posted by ChipotleChick

Sausage Stuffed Mushrooms

Thu, 27 Feb 2003 20:08:55 -0500

Prepare twice as many of these as you think you will need. Your guests will gobble them up! They can be prepared one day ahead. Can also be prepared to accompany steak as a side dish. -- posted by Bev

Sweet Maple Chicken

Mon, 14 Apr 2003 20:27:46 -0400

From "Simply chicken" we love honey and orange with our chicken. This is no exception to our rule! Great on the grill. -- posted by LAURIE

Hanky Pankies

Thu, 24 Apr 2003 20:02:42 -0400

This is a recipe most kids love! Cook time does not include browning the meats. I don't recall how many servings I froze. -- posted by keen5

Individual Pizzas

Mon, 30 Jun 2003 20:09:30 -0400

I made these over 30 years ago for my family when I had to cook. I made these long before canned pizza sauce was available like it is now. Either that or my mom did not buy it. My brothers loved these! They were always happy when I made them. One of my brothers would take a full pan of 10 pizzas with him if I had a pan on the counter and he had to go somewhere. He always came home with an empty pizza pan. This recipe can very easily be doubled or tripled. You can use any meat of your choice and add any ingredients you want. It is an easy way to make pizza to each persons taste. They can pick what they want on their own pizza. This is something easy for kids to make too. -- posted by AuntWoofieWoof

Denver Omelet Sandwich

Mon, 30 Jun 2003 20:10:16 -0400

I make these when I have extra time, pop them in the freezer and the kids have something to grab, pop in the microwave and out to the bus on those hectic mornings! -- posted by LAURIE

Pig Burger

Wed, 16 Jul 2003 20:05:02 -0400

This is Townsend's Pig-Burger From Knoxville, TN. Use more or less meat, depending on servings desired. For a great lunch or dinner, try a Pig Burger, fries, bake beans and slaw. Cook time is approximate, depending on your individual preference. -- posted by keen5

Mexican Bites

Tue, 26 Aug 2003 20:06:57 -0400

This is a spicy version for quesadillas. The sour cream dip helps with the heat, but boy are they hot--watch out! I make them when my husband has friends over for football games and they are gone in minutes. -- posted by J9

Sausage Mushroom Appetizers

Fri, 05 Sep 2003 20:03:32 -0400

A favorite appetizer of my family's. Easy and makes a lot so you may want to half the recipe. -- posted by ratherbeswimmin'

Nachos Para Sopear

Wed, 15 Oct 2003 20:00:37 -0400

This is great as an appetizer or as a casual main dish for 4 to 6 people. Prep and cook times approximate. Serving amount is for appetizer. -- posted by keen5

Sausage Breakfast Pockets

Thu, 30 Oct 2003 20:00:39 -0500

On vacation at the beach I tried this and loved it. It was easy, quick and "on the go". -- posted by Shawn C

Mini Pigs-in-a-Blanket

Mon, 29 Dec 2003 20:00:19 -0500

This is SO easy and because they're bite-sized, people eat them up quickly! -- posted by tklysen

Sausage Pinwheels

Fri, 23 Apr 2004 20:00:23 -0400

My Mama makes these for holiday breakfasts or as appetizers. We love 'em! Use your favorite sausage...we like Jimmy Dean. -- posted by Queen of Everything

Mah Haw

Mon, 10 May 2004 20:00:44 -0400

Savory Minced Pork on Pineapple from Real Thai:The Best of Thailand's Regional Cooking by Nancie McDermott copyright 1992. Mah Haw translates from Vietnamese as "Horses of the Haw People", although it doesn't contain horse meat (although, I suppose, if you can't get good pork for whatever reason - or you don't eat pork for whatever reason - it probably could be made with any other type of ground meat, including horse). Can be used as an appetizer for 8 to 10 people or as a main course for 3 to 4 people. -- posted by Sean33

Sausage Snack Wraps

Mon, 24 May 2004 20:00:16 -0400

Everyone loves these mini pig-in-the-blankets. They are good as an appetizer, for lunch or dinner. They can be made ahead and refrigerated for up to two hours before baking. -- posted by Chris from Kansas

Crock Pot Beer Simmered Sausage or Wursts

Mon, 04 Oct 2004 20:00:41 -0400

I like to make this ahead, and have it ready for when everyone gathers to watch football. It is very easy for someone to just get one out of the crock pot when they need it. Good for all kinds of sausages and wursts. Goes great with German potato salad or roast corn. -- posted by Sue L

Spicy Hot Dogs

Wed, 17 Nov 2004 19:59:59 -0500

Hot dogs with a little zip! -- posted by LAURIE

Mushroom Nachos

Tue, 23 Nov 2004 20:00:09 -0500

Stuffed mushroom appetizers that are a bit different from the usual. Zucchini (cut 1/4 inch thick can be substituted for the mushroom caps). Recipe source: Bon Appetit (December 1982) -- posted by ellie_

Asian Sausage Wraps With Chinese Catsup

Thu, 14 Apr 2005 18:35:25 -0400

This also can be served as an appetizer using Rice Paper Wrappers available in Asian grocery stores. When using the wraps, recipe makes sufficient filling for 12 to 15 appetizer size wraps. -- posted by Dancer^

Wonton Pork Wrappers

Thu, 30 Jun 2005 22:06:25 -0400

This is a recipe that I got from the Food Network. Made it for a cocktail party and they "disappeared"! -- posted by Tastings by CeCe

Dan's Mini Burritos

Mon, 01 Aug 2005 21:06:50 -0400

These are very good Tex-Mex burritos. -- posted by Tarlain

Cheese & Sausage Bundles

Wed, 28 Sep 2005 22:02:25 -0400

A great make a head appetizer. -- posted by Skinny Mini

Brats With Glazed Red Onions

Mon, 03 Oct 2005 16:55:25 -0400

Being German, fall reminds me of Oktober fest, brats and beer! BUT brats also remind me of football games and the north woods too! This is a different type of brat recipe, esp with the addition of the marinated/grilled onions. From a grilling website. Prep time is marinating time and these can be done on a tabletop grill, outside or over the campfire. -- posted by LAURIE

Beer-Bathed Brats With Sauerkraut and Apples

Mon, 03 Oct 2005 16:55:35 -0400

This brat recipes screams Oktoberfest to me. It is best done on the grill as the sauerkraut needs to cook indirectly, but I have done it on the campfire, by arranging the coals. Serve with a good German beer! -- posted by LAURIE

Meaty French Bread Pizza

Thu, 03 Nov 2005 09:01:07 -0500

having a loaf of bread left over from a meal bothers me, as does a drop of meals left over. so i made this with the leftovers, great 30 minute meal. ( you can always saute some beef and sausage, or just microwave them and add them to the pizza to finish cooking in the oven. -- posted by chia

Big Ole Monster Toes

Thu, 24 Nov 2005 05:48:19 -0500

Green Toes..eww..perfect for Halloween or if you prefer not to use food coloring, anytime you need an appetizer. -- posted by Redneck Epicurean

So Easy Sausage-Cheese Balls

Wed, 28 Dec 2005 20:48:08 -0500

Serve these with plum sauce or your favorite dipping sauce. They can be prepared ahead and reheated in the oven before serving, and also may be frozen. You should get around 30-35 (1-inch) balls depending on how large you make them. If you are using spicy sausages, you might want to omit the cayenne pepper or just add in a small amount. I have made these using regular small breakfast pork sausages, it's cheaper and they are still just good! I have only made this with Bisquick brand baking mix, so I cannot say how these would be using a baking mix clone, I strongly suggest to use on Bisquick for best results. The taste of these will highly depend on what kind of sausage meat you are using. -- posted by KITTENCAL

Sausage Pinwheels

Mon, 13 Feb 2006 13:49:44 -0500

For breakfast, brunch or a snack. You can slice them thinner if you prefer. Can also be made with lean sausage meat. -- posted by Pets'R'us

Sausage and Cheese Crescent Squares

Wed, 22 Feb 2006 14:52:00 -0500

Nice appetizer that is also easy to make. I often use the cream cheese with chives instead of the plain cream cheese. -- posted by Pets'R'us

Chicken and Chorizo Tacos

Wed, 01 Mar 2006 09:05:32 -0500

Use ready made taco shells and fill with tasty ground chicken. -- posted by - Carla -

Chorizo and Manchego Cheese Quesadillas

Mon, 15 May 2006 18:33:27 -0400

Rumor has it that the second Zaar World Tour is starting soon and I'm quickly trying to post recipes in preparation for the next international eat-a-thon (Hee hee). Not sure if you would consider this more Spanish or Mexican. For those not familiar, Manchego cheese is a golden sheep's milk cheese native to Spain which comes in three forms based on aging. For this recipe, the two younger varieties would work best. Be sure to use a cured (not fresh) chorizo. You can make these using full sized tortillas or on tiny ones for a delicious appetizer. (10/18: I have updated the directions to make this a bit clearer.) -- posted by justcallmetoni

Sausage Sandwich

Tue, 25 Jul 2006 17:59:05 -0400

This is great to do at a barbeque or at home if you run out of rolls -- posted by Perfect Pixie

Hearty Sausage Cheesecake

Mon, 07 Aug 2006 22:58:46 -0400

This is a recipe that was featured in the Rosedale Park Community Newsletter. It's a unique recipe that I created just searching through the fridge!This recipe is made for a "personal" sized (4.5 inches)spring form pan. My mom loves to eat this cake warm, with grits, for breakfast! -- posted by Lucki's Cheesecakes

Sticky Sausages

Mon, 14 Aug 2006 21:58:48 -0400

For fingerfood at party's -- posted by Perfect Pixie

Sausage Mushroom Pinwheels

Sun, 03 Sep 2006 21:01:08 -0400

Thumbing through a magazine at the hospital, I found this recipe and just had to try it when I got home. When I went to the fridge to get everything out, I was missing the bacon, but had some homemade sausage Mom brought me. We buy a lot of this sausage made by one of Pop's customers. It is GOOD...twice as good as the stuff you buy. I was totally in love with the results. It's a different way to make sausage pinwheels, so give it a try at your next party. -- posted by Redneck Epicurean

Cheesy Sausage Crescent Roll

Mon, 02 Oct 2006 21:12:05 -0400

This is a recipe I got from my sister who said that EVERY time she had taken it somewhere, it disappeared quickly, people raved and wanted the recipe--and I found it to be the case as well. It's a winner in my book! -- posted by Rebecca Ruth

Armadillo Eggs

Tue, 17 Oct 2006 17:47:53 -0400

. -- posted by Mimi Bobeck

Spicy Sausage Won Ton Cups

Wed, 15 Nov 2006 13:03:34 -0500

Appetizers to liven up any party! Spicy sausage, cheese olives, and peppers. What's there not to like? I found this in my Christmas with Southern Living 2003. It's a beautiful cookbook with lots of great recipes and ideas! I haven't tried it yet but I think that these could be made ahead of time and kept in the freezer until they were heated up again. -- posted by Watkinslady30

Super Easy - Sausage Rolls

Thu, 16 Nov 2006 18:10:02 -0500

My mom made this recipe when I was little and called them Boonyalotties - it brings back wonderful warm memories - and now I make them for my kids too! -- posted by Chef #297231

Cindy's Sausage Balls

Sun, 24 Dec 2006 10:30:37 -0500

I looked through the sausage ball recipes here and this one is just little different, so I'm posting it so I do not lose it. -- posted by startnover

Big Hairy Warts

Sat, 30 Dec 2006 20:54:23 -0500

Both tasty and slightly disgusting - good for Halloween parties of any age group... -- posted by Tanya Pants

This Ain't Your Ordinary Queso Dip

Tue, 09 Jan 2007 16:28:27 -0500

Wow! My brother Jeff made this for us to snack on this past Christmas Day. All the flavors meld together nicely, and I love the different textures. You won't be disappointed! -- posted by itsnevrenough

Scottish Eggs

Tue, 27 Feb 2007 21:01:19 -0500

What a quick easy appetizer or snack. These go great when we go camping and are super right out of the freezer. Just pop them in the toaster oven and you have a great quick snack. These are also great warm or cold with a little homemade mustard. WARNING - Some of my friends say they can hear their arteries hardening while eating them...LOL Have fun! -- posted by Thierry Schwartz

Tapas Style Spanish Rioja Marinated Chorizo Sausage

Mon, 30 Apr 2007 18:13:26 -0400

A deliciously simple and yet very tasty Spanish Tapas dish. The beauty of this recipe is that is steeps in the wine for 24 hours - making it very easy to plan ahead. Serve in an an attractive earthenware dish and sprinkle with chopped flat leaf parsley. I like to skewer these with toothpicks, to make it easier and less messy to eat! Do try to use very high quality Spanish Chorizo sausage - the cheaper types do not taste nearly as good, and contain a very high fat content. -- posted by French Tart

Danny's Grilled Cheesy Mushroom Poppers

Sun, 13 May 2007 19:42:51 -0400

This is a appetizer my husband made for all of us at the lake. I gave it my extra special touch though :) We used foil over top of the grill and placed the stuffed mushrooms on top of a aluminum baking pan and grilled at a low temperature for about a hour. It may vary on other grills. Friends have already requested these for our annual Christmas party. -- posted by Marsha D.

Spicy Empanadas Tapas

Sat, 19 May 2007 21:58:38 -0400

Posted for Zaar World Tour III. These empanadas use a refrigerated pie crust for the pastry. -- posted by cookiedog

Spanish Stuffed Mushrooms

Sun, 20 May 2007 22:58:47 -0400

Well, this recipe started life as part of a tapas menu put together by Kraft Foods. Then I got a hold of it with a need to post recipes for ZWT III. After a spot of research and some trials, this is what I came up with. Don't use the precooked chorizo for this one, because you need to be able to pack it into the caps. If you can't find (or it is out of your budget) manchego, the original recipe used mozzerella. And of course, feel free to substitute your choice of lubricating substance for the Italian dressing, I just really like the flavor it adds (and it's quicker than mixing something up as a glaze). -- posted by CraftScout

Party Empanadas

Wed, 06 Jun 2007 22:58:48 -0400

Elegant Mexican appetizer recipe you can make ahead and freeze. Savory and delicious. -- posted by carmel housewife

Skewered Chorizo and Shrimps

Sat, 09 Jun 2007 23:30:39 -0400

Tasty tapas made with typically Spanish ingredients - great when served with a glass of amontillado or sherry... -- posted by English_Rose

Kielbasa Party Platter

Tue, 26 Jun 2007 10:59:46 -0400

I don't remember how this concoction came about but it has ALWAYS been a hit whenever I take it anywhere or serve it here or at home for a party. I have putting it together to a science even down to the type of plate product, (Hefty Serve N Store Everyday Large Plates because they "ZIP" up when one plate is inverted onto the other and they stack well) I use these because it makes for easy transportation and storage in the refrigerator also. It is so crazy easy to put together and it always gets everyone asking how you made it. I feign exhaustion *back of hand to forehead* and tell them......... -- posted by Fireflylover

Scotch Eggs

Mon, 09 Jul 2007 15:37:08 -0400

These tasty crisp-crumbed sausage-coated eggs make a sensational snack, perfect picnic food and are great for lunch boxes too. -- posted by English_Rose

Shrimp and Chorizo Skewers

Wed, 25 Jul 2007 20:24:35 -0400

From "Grill! by Pippa Cuthbert and Lindsay Cameron Wilson. All the juices and oils from the chorizo ooze out while cooking, leaving the shrimp succulent and spicy. Only 198 calories! mealsforyou.com -- posted by Manami

Big Sausage Rolls for Picnics / Lunch

Sat, 04 Aug 2007 21:41:55 -0400

Lovely tangy sausage rolls perfect for a picnic, to take to lunch or served warm straight out of the oven! -- posted by English_Rose

Quick Picnic Pasties With Salami and Mozzarella

Wed, 15 Aug 2007 17:01:00 -0400

Serve these puff pastry pasties in lunch boxes and on picnics, or with a leafy salad for a light supper. -- posted by English_Rose

Delish Stuffed Mushrooms - Gluten / Egg Free

Mon, 20 Aug 2007 19:13:24 -0400

No breading just yummy veggies and sausage giving the filling crispness and the mushroom retain a soft juicy texture. No added fat or salt needed for the sausage and cheese supply enough.. -- posted by ~Rita~

Artichoke Breakfast Burritos

Wed, 29 Aug 2007 15:21:45 -0400

This recipe won the Fresh Artichoke recipe contest in Castroville California and was created by Julia Perez Magana. -- posted by cookiedog

Sausage Cheesy Bread

Thu, 27 Sep 2007 12:12:56 -0400

My granny makes this for us for breakfast. We eat it with canned peaches. I have served this for "breakfast for dinner night" many times. DH loves it! -- posted by Trish13

Savoury Sausage Bites

Wed, 10 Oct 2007 01:23:39 -0400

I got this recipe from a leaflet the other day they look delicious. I have not had a chance to make them yet but I will be soon! -- posted by Young cook ellie

Little Jack Horner's Christmas Chicken, Fruit and Stuffing Pie!

Tue, 27 Nov 2007 17:22:51 -0500

This beautiful layered pie combines all my favourite Christmas flavours - chestnuts, cranberries, dried apricots, chicken, pork sausagemeat and bacon - all encased in a crispy and crumbly pastry case; it is a firm favourite in our house EVERY year! Not only that, but this pie is actually better if made ahead of time - it can be eaten warm or cold and is excellent for buffets and light suppers. It also freezes very well, once cooked. The filling is very similar to an English Pork Pie, a fruity stuffing mixture layered with chicken fillets. Although it is essentially a pie for the winter festive season - I see no reason why it cannot be made all year around - I often make it to take on picnics in the spring and summer. You can adjust the filling to suit your own tastes and requirements, but I think that the chicken, bacon, apricots, cranberries and chestnuts are essential for the delicious and unique flavour this pie has! N.B. Please try to use high meat content sausages or sausagemeat - it makes all the difference to the taste, plus cheaper sausages have lots of fat and bread added! Where the name came from - an old Nursery Rhyme: "Little Jack Horner sat in a corner, eating his Christmas Pie - he put in his thumb and pulled out a plumb, and said what a good boy am I"!!! I JUST had to name it after him, even though there are NO plumbs in this pie! (The original recipe was in a 2005 BBC Good Food magazine; this is my much amended version of that original recipe.) -- posted by French Tart

Stuffed Mushrooms With Bacon & Sausage

Thu, 06 Dec 2007 02:28:09 -0500

Button Mushroom stuffed with sausage and bacon wrapped, grilled appetizer. -- posted by The Galveston Chef

Pigs in Blankets-Bacon and Sausage Rolls for Christmas Trimmings

Wed, 19 Dec 2007 02:54:25 -0500

These quirkily named "Pigs in Blankets" are the traditional British accompaniment to the Christmas roast turkey dinner - we call them "Trimmings". You will often see pubs, restaurants and hotels advertising Christmas Dinner with ALL the trimmings - these will be part of those trimmings that they mention! We can eat these with NO roast turkey - they are what everyone grabs whilst no one else is looking in the Post Christmas Dinner kitchen! (I have known my husband to secrete a couple in his pocket when he was nearly caught!!) They are VERY easy to prepare and need very little oven time, either cook them before or add them to the oven for the last 25 to 30 minutes of the turkey or roast potato cooking time. These also make great appetisers, skewer them with a cocktail stick and serve them with cranberry or sweet chilli sauce as a dip. -- posted by French Tart

Spicy Sausage Cheese Balls

Wed, 02 Jan 2008 23:49:58 -0500

This is an amazing finger food. It's also delicious with coffee the next morning. Kids and adults will eat this up!! -- posted by Cheeseburger in Paradise

Perfect Lil Smokies

Wed, 02 Jan 2008 23:52:49 -0500

There are many recipes out there for lil smokies and I have tried them all, but none compare to this recipe. The sauce has just enough of a tasty mix of sweet from the brown sugar and spicy from the dijon mustard -- posted by CookingBride

Delia Smith's Traditional Scotch Eggs With Fresh Herbs

Mon, 10 Mar 2008 23:32:43 -0400

Scotch eggs are marvelous for travelers or picnickers! Take some spring onions to go with them and, if you've got plates, some chutney (see my recipe #379361 or recipe #145401 or recipe #118249). This recipe is taken from Delia Smith's Complete Cookery Course. -- posted by BecR

Old English Posh Picnic Raised Chicken and Ham Pie

Wed, 19 Mar 2008 01:25:27 -0400

I will not pretend that this pie is easy or quick to make, however, if you want to impress your friends or family with a sensational "posh" English raised pie then this is the recipe for you! Tender chunks of chicken with pork sausage meat and ham are encased in crisp hot water crust pastry, liberally seasoned with spices and herbs; this pie makes a simply stunning centrepiece for any Glyndebourne style picnic event or for a special celebratory cold buffet, such as weddings, christenings or anniversaries. The pastry used in this pie recipe is hot water crust pastry, which is a direct descendant of "coffer" paste that was used to encase and protect meat whilst it cooked centuries ago the pies then being called coffyns! The pastry is shaped by hand whilst it is still warm, and is excellent for using with intricate pie moulds - the technique is known as "hand raised" and pies made this way are called "raised pies". The pastry is easy to make, but MUST be kept warm whilst you are using it - I keep mine warm over a pan of simmering water. This pastry is excellent for all types of traditional raised pies, such as Game pies, Pork pies and Veal and Ham pies. (Preparation time includes the one day needed for the pie to cool down and then for jellied stock to be added, and then allowing for the jellied stock to set.) -- posted by French Tart

Spanish Tapas Manchego, Membrillo and Chorizo Toasties

Thu, 27 Mar 2008 23:43:03 -0400

This is SUCH a great recipe! I found it in a supermarket recipe leaflet, and I have made these tasty little toasted sandwiches regularly since then. They are GREAT for Tapas style appetisers or, serve them for a light lunch or snack. Try to use a high quality chorizo that contains real Spanish smoked paprika. If you cannot source "Membrillo", a Spanish quince paste, then you could use a high fruit content jam or preserve. Serve these as appetisers with glasses of chilled Fino sherry. Alternatively, these can be served for a light lunch or a snack. -- posted by French Tart

Sweet and Sticky Mango Basted Chipolata Sausages

Fri, 25 Apr 2008 19:56:55 -0400

You will not believe how simple this is to make or how much people love it! I have used this many, many times on buffets, drinks gatherings, or just as nibbles when the footie boys invade my house-and there are NEVER any leftovers!! The quantities are not exact-so adjust the amount of chutney as you see fit. The cooking time can also vary-sometimes I cook these long and slow, other times I whack the heat up a bit to speed it along-depends how long you can wait for them! -- posted by Noo

Elena's Garbanzo Ceviche

Sat, 31 May 2008 02:17:15 -0400

This recipe from Panama has a different take on ceviche. This is great for those who don't like ceviche with fish or seafood. -- posted by Sue L

The Towering Inferno! Chilli, Coconut and Coriander Pork Burger

Mon, 07 Jul 2008 03:02:15 -0400

This is one of my own burger recipes; I made this up one evening when we both fancied a burger, but we also wanted one with a bit of a kick, plus I needed to use up some pork sausage meat! It is such an easy recipe and yet it delivers on taste - PLEASE adjust the heat to your own requirements; it is also a very BIG burger, hence the name! Serve this burger in a standard burger bun, maybe in a ciabatta roll, or with flat breads. A side salad and baked jacket potato would also fit the bill if you are very hungry. I am very proud to say that one of my photos of this burger came first in the Bring on the Burgers Photo Competition. The photo was called Blinded by the Light, and is the photo taken indoors with the strong back light. I won a Recipezaar apron, which I now wear all the time whilst I grill and barbeque! NB: You MUST use high quality, high meat content sausage meat or sausages for these burgers; the cheaper high fat content ones, will JUST not work at all! -- posted by French Tart

Rou Jia Mo (Spicy Pork Sandwiches)

Mon, 21 Jul 2008 19:51:43 -0400

This sandwich is a speciality of Shaan-xi Province in China. I have modified this to use pork rather than the lamb which would be traditional. The filling would also make a great filling for Steamed Buns unstead of the Chinese Barbequed Pork tradtionally used. -- posted by Celticevergreen

Dirty South Sausage Balls

Mon, 25 Aug 2008 22:03:35 -0400

A fancy little spin on the "usual" sausage balls - sounds divine, although I think I would probably skip the puff pastry wrapping unless it were a really special occasion. Source: Executive chef Blythe Beck, Hector's on Henderson Published in The Dallas Morning News on November 29, 2006 -- posted by Sweet Jezebel

Hot Diggedy Dogs! Bonfire Bangers in Wraps (Hot Dogs/Sausages)

Mon, 22 Sep 2008 23:26:33 -0400

A deliciously different way of serving up Hot Dogs for Bonfire Night or Halloween! Choose your favourite bangers or dogs, mine are high meat content Lincolnshire sausages with herbs, then oven bake them for ease with sticky roasted mustard coated onions - all in one pan! Serve with lashings of tomato relish or tomato ketchup for a great comfort dish on the run! The great thing about this recipe is that it can also be kept warm in the oven, whilst the spooky activities are in action, or dad is still trying to light the DAMP fireworks in the garden!! If you are serving this to little ones who may not like the mustard, just leave it out and add a little tomato puree instead for a tomatoey onion taste. (Edited and adapted from a Good Food recipe, 2007) -- posted by French Tart

Crescent Dogs

Thu, 16 Oct 2008 21:54:17 -0400

. -- posted by Pillsbury Crescent Recipe Creations

Andouille/Beef Burgers, Spicy Mayo & Caramelized Onions

Sat, 18 Oct 2008 16:51:26 -0400

Prolific cookbook author James McNair has been chief judge of Sutter Home Winery's burger cook-off since it began in Napa in 1990. One of his books, Build a Better Burger, includes every winning recipe. Some past winners - and McNair's Louisiana roots - inspired the burger here. Bon Appetit Magazine, July 2006. Recipe by Paul Gayler. -- posted by Manami

Soppressata Cheese Sticks

Sun, 19 Oct 2008 16:42:36 -0400

Food & Wine. October 1999. -- posted by dicentra

Shrimp and Chorizo Flatbreads

Tue, 25 Nov 2008 23:40:37 -0500

Chef Way Garces' recipe found in "Chef Recipes Made Easy" Food & Wine Magazine, August 2006 edition shows us how to use these wonderful pitas in place of the coca dough he would normally use. He also cooks dried garbanzos for the bean puree - we chose a good-quality prepared hummus, fresh shrimp and spicy slices of Spanish chorizo! Serve with a spicy, medium-bodied Tempranillo: 2001 Bodegas Montecillo Crianza. These were great when we made them when we had our mock-elections here at the home, they were very tasty. -- posted by Manami

Grilled Taco Nachos

Tue, 02 Dec 2008 00:04:20 -0500

Fire up the grill or campfire! These are a staples for our weekend camping excursion trips. We found the basic recipe on Betty Crocker's website then just added to it. I suppose these could be made in the oven, but for some reason they just taste better over a fire. The ingredients here do not need to be exact since you may want to layer your nachos with more or less toppings. This is just the basic start. -- posted by ARathkamp

Super Simple Sausage Balls

Tue, 02 Dec 2008 02:19:32 -0500

EASY and YUMMY, need I say more? -- posted by Lori Lissa

Simple Sausage Stuffed Mushrooms

Wed, 03 Dec 2008 00:25:43 -0500

So many stuffed mushroom recipes call for mixing, chopping and pre-cooking the sausage. This one is so simple the little ones can help out. It takes just a matter of minutes to get them ready to pop in the oven. Since the sausage actually cooks in the mushroom the sausage flavor is bolder. Hope you enjoy as much as we do! -- posted by Food Goddess

Party Sausage Balls

Wed, 10 Dec 2008 12:59:51 -0500

This is a sausage ball recipe that we make every year for the holidays. My kids have a blast making the sausage balls and then watching them "boil". They are different than any I have ever tasted before. They have a candied sweet taste, but, with the sausage they have a definite zip. Hope you enjoy. -- posted by Mamma23

Hot Dogs With Beer-And-Mustard-Barbied Onions.

Wed, 07 Jan 2009 19:03:30 -0500

Gorgeous grilled sausages served on bread with sticky mustardy onions! This recipe is for cooking on a barbecue. -- posted by English_Rose

Easy Sausage Cups (Like Sausage Stars)

Wed, 04 Feb 2009 18:31:16 -0500

This is a variation of Sausage Stars/Sausage Cup recipes that use wanton wrappers and ranch dressing. My version uses Tostitos Scoops (bowl shaped corn chips) and cream cheese for some of the ranch dressing. I made these for Christmas Eve and Super Bowl Sunday, and they were a huge hit on both occasions! You can make the filling in advance and refrigerate until you are ready to assemble and bake. If I am taking these to a party, I fill the shells before I leave home and bake when I arrive at the party. They are also great with regular ranch dressing, but we prefer parmesan peppercorn flavor. -- posted by CindyMarie

3 Ingredient Chip Dip

Tue, 24 Mar 2009 01:32:41 -0400

Three ingredient dip to be made in a crock pot, slow cooker, or rice cooker. This dip is incredibly easy and delicious. This is the smallest I have tried to make this recipe, but I have made it larger going up in ingredients by multiples. 1,1,1 - 2,2,2 - 3,3,3... -- posted by Justin, B.

Jalapeno Dinosaur Eggs

Mon, 13 Apr 2009 18:06:53 -0400

This my adaption of Scotch Eggs, a classic appetizer. I dearly love the eggs but I can cut the cholesterol by at least half by substituting stuffed hot peppers instead. Try this one and I know you'll be pleased if you are a lover of chili peppers. Of course, if you are a true chili head, you can use habaneros, or other really hot peppers, which is what I do. -- posted by Max Thames

Breakfast Pizza

Sun, 17 May 2009 19:17:52 -0400

I got this recipe from my Mother in Law...it is the best Breakfast Pizza I have tasted. Try it...you won't be disappointed. This recipe makes 2 pizzas. -- posted by cntrychik

Chorizo & Goat Cheese Quesadillas

Wed, 20 May 2009 20:01:31 -0400

I had this quesadilla at a Mexican restaurant nearby in Pelham, Alabama before a Coldplay concert. I told the server there are chorizo & goat cheese quesadillas in Heaven. Seriously. -- posted by jafontenot

Hot Dogs Cooked in Beer

Tue, 09 Jun 2009 12:33:27 -0400

Be it vegan, turkey, beef, pork, sausage links give it a try. For those that don't like the Chard dogs with grill marks. Or you can pre simmer them and then grill them. I myself like grilled but my Dad prefers boiled dogs so I'm posting for him a kicked up version using beer in place of water. -- posted by ~Rita~

Joe's Sausage-Cheese Balls

Wed, 24 Jun 2009 10:26:05 -0400

I have been making these sausage balls for many years now. I always make them around christmas and thanksgiving for partys and just to have around the house for friends that stop by. They are great! A Must Try Appetizer. -- posted by Chef Teer

Mrs. Morris' Favorite "opossum Balls"

Mon, 14 Sep 2009 15:05:03 -0400

Well, it's not really opossum, just sausage! But that's what my home ec teacher in high school liked to call them, so it kinda stuck. Our class was skeptical at first, but then we were begging to make them everyday! Simple and delicious, Mmm! -- posted by tori.zombie

An Indoor Camembert Picnic Platter for Parties and Fêtes!

Mon, 05 Oct 2009 17:05:54 -0400

Picnic like the French with a perfectly ripe Camembert, some garlicky sausage and a fresh, crusty baguette - eh voila! No need to go outside for a picnic, if the weather is inclement; enjoy a picnic in your kitchen at the kitchen table, or use the cheese platter as a centrepiece for parties, fêtes, cocktails or social gatherings! Lay a tartan rug on the table and use wicker baskets or a hamper if you wish...........be as "rustique" or as "chic" as you want to be! Great for Christmas, Thanksgiving, New Year, as well as for a summer picnics of course! -- posted by French Tart

Jimmy Deans's Balls

Mon, 19 Oct 2009 21:11:14 -0400

I remember this was my grandmothers go to appeitzer for parties -- posted by GingerlyJ

Italian Egg Rolls

Mon, 14 Dec 2009 01:43:11 -0500

Everyone loves egg rolls! These are stuffed with sausage and spinach for an unexpected treat. Yummy! -- posted by College Girl

Sausage Wonton Cups

Tue, 15 Dec 2009 12:49:53 -0500

I made these for my niece's first birthday and they were a huge hit. I had to make several batches and they just kept disappearing all day. I usually make a double batch to make sure they last. Also, it is usually better to have a mini cupcake pan to make these. -- posted by Bekahbv

Bacon!

Mon, 28 Dec 2009 15:50:57 -0500

Smokies wrapped in bacon. Great for get togethers so you don't eat the whole pan yourself! -- posted by craftykeya

Sausage Flowers

Thu, 31 Dec 2009 02:55:36 -0500

This is an absolute favorite of mine and is a staple at all of my Christmas parties...wouldn't quite be one without them! They have a little bit of heat, balanced by the sour cream, and the combination of crunchy edges on corners of the wonton skins with the chewiness of the portion that cups the filling makes for a wonderful sensation. It's best to make the cups upto a day ahead of time and put them in a plastic bag, but don't seal it or they could lose their crunchiness. -- posted by Coprtopd

Fortnum and Masons Authentic Scotch Eggs With Sausage and Herbs

Tue, 12 Jan 2010 17:06:45 -0500

Freshly boiled eggs are encased in a herb flavoured sausage jacket and are then deep-fried until golden and crisp, delicious! Contrary to popular belief, Scotch eggs are not Scottish, and they were actually invented by the famous London department store Fortnum & Mason in 1738, where they are still available today. The word "Scotch" is an old English word meaning to chop or mince, and obviously, the eggs are covered with chopped or minced pork sausage meat, hence the name Scotch Eggs. They are traditional British picnic food but I also like to serve them as a light lunch or snack, and they make a wonderful addition to the buffet table. These tasty traditional English specialities have had bad press over the years; mainly down to commercial mass production, but if you make them at home with fresh, free-range eggs and the best quality sausage meat, they will taste divine, and they will always be the stars of the picnic hamper or family lunch table! PLEASE use high quality sausage meat or sausages, with at least 70% meat content.Historical Note: Founded in 1707, Fortnum & Mason (F&M) stocks "food fit for a queen". The 300-year-old British department store, famous for its jams, teas, and sauces, provides the Queen with her annual supply of Christmas puddings and holds the "Royal Warrant. -- posted by French Tart

Tortilla Weekend Breakfast

Fri, 22 Jan 2010 11:49:14 -0500

This is a full English brreakfast version of the classic Spanish omelet conveniently cooked in one pan. -- posted by English_Rose