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*~ Pork Sausage, Ribs & other cuts ~*

Posted by on Jan. 22, 2011 at 1:20 AM
  • 23 Replies

Sausage Pie

 Sausage Pie
When I was growing up, Mom made this tasty casserole often in summer for our family and guests. It's a great use of garden vegetables, and the sausage adds comforting flavor. I'm sure you'll enjoy it as much as we do.  
6-8 ServingsPrep: 20 min. Bake: 30 min.


  • 16 fresh pork sausage links (about 1 pound)
  • 1/2 medium green pepper, chopped
  • 1/2 medium sweet red pepper, chopped
  • 1 tablespoon canola oil
  • 3 cups cooked long grain rice
  • 4 to 5 medium tomatoes, peeled and chopped
  • 1 package (10 ounces) frozen corn, thawed
  • 1 cup (4 ounces) shredded cheddar cheese
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1 cup soft bread crumbs
  • 2 tablespoons butter, melted


  • Place sausages on a rack in a baking pan. Bake at 350° for 15
  • minutes or until lightly browned and no longer pink. Cut into 1-in.
  • pieces; set aside.
  • In a large skillet, saute peppers in oil for 3 minutes or until
  • crisp-tender. Transfer to a 3-qt. baking dish. Add the sausages and
  • the next eight ingredients. Combine bread crumbs and butter;
  • sprinkle over top. Bake, uncovered, at 350° for 30-40 minutes or
  • until heated through. Yield: 6-8 servings. 
Nutrition Facts: 1 serving (1 piece) equals 336 calories, 18 g fat (8 g saturated fat), 46 mg cholesterol, 813 mg sodium, 33 g carbohydrate, 2 g fiber, 12 g protein.
by on Jan. 22, 2011 at 1:20 AM
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Replies (1-10):
by on Jan. 22, 2011 at 1:24 AM

  • elvishprncss
  • by   on Nov. 11, 2009 at 11:47 PM
  • Here's a great rib recipe I found at It's for honey garlic ribs.



    • 4 pounds pork spareribs
    • 1/2 cup honey
    • 1/4 cup soy sauce
    • 1/4 cup distilled white vinegar
    • 2 cloves garlic, minced
    • 2 tablespoons brown sugar
    • 1 teaspoon baking soda
    • 1 teaspoon garlic salt



    1. Preheat oven to 375 degrees F (190 degrees C).
    2. Slice the ribs into individual pieces. In a large bowl, combine the honey, soy sauce, vinegar, garlic and brown sugar. Stir until honey and sugar are completely dissolved, then stir in the baking soda. The mixture will begin to foam. Transfer ribs to the bowl, and turn to coat.
    3. Cover a cookie sheet with foil, and arrange the ribs meat side up on the sheet. Pour excess sauce over all, and sprinkle with the garlic salt.
    4. Bake for 1 hour, turning every 20 minutes.

    Even my super picky one year old likes them. They never take me the full hour though.  Maybe 40 minutes.



    • Mommy_To_Boo
    • by   on Nov. 9, 2009 at 4:58 PM


      • 4 pounds pork spareribs
      • 1 cup brown sugar
      • 1/4 cup ketchup
      • 1/4 cup soy sauce
      • 1/4 cup Worcestershire sauce
      • 1/4 cup rum
      • 1/2 cup chile sauce
      • 2 cloves garlic, crushed
      • 1 teaspoon dry mustard
      • 1 dash ground black pepper


      1. Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.
      2. In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.
      3. Preheat grill for medium heat. Position grate four inches above heat source.
      4. Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.

      I use this every time I make them  Delish!



      • auroragold
      • by   on Nov. 9, 2009 at 3:22 PM
      •  A million different recipes out there - guess it depends on how much time/effort you want to expend!

        When I HAVE the time, I rub them with seasoning then place them on a rack IN a baking pan. I put some water in the bottom of the pan, some chopped garlic and onion. Cover it with foil and then put it on low (VERY LOW like 150 degrees) in the oven for hours.   This will make them fall off the bone tender but they won't be sitting in liquid (as in a crock).

        Then I toss them in the broiler (winter) or on the grill (summer) with a bbq or basting sauce to brown them up

by on Jan. 22, 2011 at 1:28 AM

  • SweetLuciGroup Mod Luci
  • by   on Jan. 18, 2011 at 9:23 PM

    Oven Baked Ribs

    2 pounds pork baby back ribs

    1 (18 ounce) bottle barbecue sauce

    Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.

    Preheat oven to 300 degrees .

    Bake ribs wrapped tightly in the foil at 300 degrees  for 2 1/2 hours. Remove from foil and add more sauce, if desired.

by on Apr. 29, 2011 at 6:51 AM

  • SweetLuci
  • by   Group Mod Luci on Apr. 28, 2011 at 7:05 PM
  •  Yes, that will work. I also like to cook them with sauteed cabbage and onions.


    Sausage and Rice Casserole

    This appetizing dish is fairly simple to make.
    1 lb. of sausage
    1 small onion chopped 
    1 cup bell pepper, chopped
    2 1/2 cups of water
    1 can cream of chicken soup
    Dash of salt
    1 cup of uncooked Rice

    Preheat over to 375 degrees. Cook sausage with onion and bell pepper until fully browned. Drain grease. Combine water, soup, and salt in a large saucepan. Bring to a boil. Add rice, cover and reduce heat. Simmer for 7 minutes.

    Add sausage and pour mixture into casserole dish. Cover with foil. Bake at 375 for 35 minutes.

by on Apr. 29, 2011 at 6:52 AM

  • SweetLuci
  • by   Group Mod Luci on Apr. 28, 2011 at 7:06 PM
  •  They would work in this recipe also


    Roasted Italian Sausage with Tomatoes and Beans
    1 lb. sweet Italian sausage links, or other sausage, cut into 2" pieces
    1 pt. cherry tomatoes
    1 medium onion, cut in 1" chunks
    2 garlic cloves, sliced
    1 tablespoon olive oil
    2 teaspoons balsamic vinegar
    1 teaspoon dried thyme leaves
    1 bay leaf
    salt & pepper to taste
    2(16 oz) cans cannellini or northern beans, drained with 1/2 cup of liquid from beans reserved
    Adjust oven rack to lowest position and 5 minutes before you are ready to put food in, turn oven to 425. Mix everything but beans and their reserved liquid in a roasting pan. Set pan in oven. Roast until sausages are brown and tomatoes have reduced to a thick sauce, about 45 minutes. Remove from oven, stir in beans and reserved liquid, and continue cooking until food is heated through, about 10 minutes longer. Remove bay leaf and transfer to a large serving bowl.

by on Apr. 29, 2011 at 6:52 AM

  • SweetLuci
  • by   Group Mod Luci on Apr. 28, 2011 at 7:07 PM
  •  Here's one for the crockpot


    Sausage & Potatoes 
    6 servings Prep: 15 minutes Cook: on HIGH for 4 hours or on LOW for 8 hours

    1 can (28 ounces) whole tomatoes in juice

    1/2 teaspoon Italian seasoning

    1/2 teaspoon garlic powder

    1/4 teaspoon red pepper flakes

    1-1/4 pounds sweet or hot Italian turkey sausage, or other sausage

    2 medium-size all-purpose potatoes, scrubbed and cut into 1-inch pieces

    1 large zucchini, halved lengthwise and cut into 1-inch half moons

    1 medium-size onion, cut into wedges

    2 tablespoons plain bread crumbs

    3/4 cup shredded pepper-Jack cheese

    Add tomatoes and their juice to a 5- or 6-quart slow cooker. Break apart tomatoes with a spoon. Stir in Italian seasoning, garlic salt and pepper flakes. Tuck sausages down into sauce. Add potatoes, zucchini and onion. Cover. Cook on high heat for 4 hours or on low heat for 8 hours. Uncover pot and remove sausages. Slice into 1-inch-thick coins, and return to mixture, stirring gently, along with the bread crumbs. Serve in bowls; sprinkle each with shredded cheese.

by on Apr. 29, 2011 at 6:52 AM

  • SweetLuci
  • by   Group Mod Luci on Apr. 28, 2011 at 7:09 PM
  •  It would also be good in this recipe. We like a lot of different sausages, so I use different ones.


    Kielbasa & Potatoes
    1 onion, chopped
    1/4 teaspoon garlic powder
    1 Tablespoon oil
    4-5 potatoes, cubed
    1 lb. kielbasa, or other sausage, cubed
    15 1/4 oz. can corn, drained
    In a large skillet or Dutch oven, saute onion in oil until tender. Add potatoes, garlic powder, salt & pepper and cover; cook about 10 minutes, stirring occasionally. Add kielbasa and cook until potatoes are tender. Add corn and cook till heated through. 

by Luci on Apr. 29, 2011 at 3:13 PM


Bacon Wrapped Pork Medallions with Apple Cider Sauce

2 pork tenderloins (about 3 pounds total)
1 pound of bacon
1 tablespoon olive oil
1/3 cup chopped shallots
3/4 cup apple cider
1 tablespoon spicy mustard
2 tablespoons butter
salt and pepper to taste

Cut the tenderloins into 1 1/2 inch thick medallions. Wrap each medallion with a strip of bacon and secure with a toothpick. Heat a large saute pan to medium high and add the olive oil. Saute the medallions for about 4 - 5 minutes per side, or until browned. Tip the medallions on their edges to brown the bacon, about an additional 3 - 4 minutes. The internal temperature of the pork should be about 140 degrees when the pork is finished cooking. Remove to a platter and cover with foil to keep warm.

Pour off all but about 1 tablespoon of the drippings from the pan. Heat the pan back to medium high and add the shallots and saute for 3 - 4 minutes. Add the apple cider and scrape up any of the brown bits on the bottom of the pan. Stir in the mustard and simmer for 4 - 5 minutes to thicken the sauce. Whisk in the butter until melted. Season to taste with salt and pepper. Return the pork medallions to the pan and drizzle with the sauce. Serve immediately.

by Luci on Apr. 29, 2011 at 3:19 PM


Beans and Rice with Pork

1 cup white or brown rice

2 Tablespoons olive oil

2 cloves garlic

1 medium onion, chopped

1 medium red or green pepper, chopped

1 15 ½ oz. black beans or red kidney beans

2 cups cooked pork, cut in ½” pieces

Cook rice according to package directions. (or use leftover rice). Meanwhile, warm olive oil in a large saucepan over med. heat; add 2 cloves garlic, chopped onion, and chopped pepper and cook for about 10 minutes. Mix the rice together with the vegetables and beans (drained and rinsed), and pork. If desired, add one 4-oz. jar pimientos, drained. Heat through and serve with hot sauce on the side.

by Luci on Apr. 29, 2011 at 3:20 PM


Pork and Bacon Kebabs

3 garlic cloves, very finely chopped
2 teaspoons sweet paprika
1 teaspoon kosher salt
1 teaspoon caraway seeds
1 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1 1/2 lbs. pork tenderloin, cut into 1 1/2" cubes
1 large sweet onion, cut into 2" dice
1/2 lb. lean slab bacon, cut into 1' dice
1. In a large bowl, mix the chopped garlic with the paprika, salt, caraway seeds, dry mustard, black pepper and vegetable oil. Add the pork and toss well to coat. Cover the bowl and let marinate in the refrigerator for 1-2 hours.
2. Prepare grill. Thread the pork, onion and bacon onto 8 skewers. Grill the skewers over high heat, turning a few times, until they are browned and the pork is just cooked through, about 15 minutes. Transfer the skewers to a platter and serve.

This recipe is from Chef Steven Raichlen, printed in Food & Wine Annual 2008

by Luci on Apr. 29, 2011 at 3:21 PM


Pork Neckbones
2 lbs. Pork neckbones with meat
Lawrey’s Seasoned Salt & pepper(we like lots) to taste
1 medium onion
2 ribs celery, chopped
2 cloves garlic, diced
2 Tablespoons flour
2-3 cans chicken broth
1 cup raw rice


Season the neckbones with Lawrey’s Seasoned salt & pepper. Heat 3 Tablespoons of the oil in a heavy pot over medium-high heat, and brown the neckbones quickly, a few at a time. Transfer the bones to a bowl as they brown, and add more. Saute onion and celery in the pot, adding garlic for just a minute. Add 2 Tablespoons flour and stir and cook for a couple of minutes. Return neckbones to pot and add chicken broth. Bring to a boil, then lower to a simmer for about an hour or until bones are falling apart, and meat is tender. There should be at least 3 cups broth left. Add more if needed. Add 1 cup rice and cover with a lid and cook about 20 minutes more.

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