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Pork
Recipes: Sandwiches
PORK
SAUSAGE SANDWICHES BY MARY
| Ingredients
1
lb of Papa George's Reduced Fat Pork Sausage Roll (Regular,
Sage or Italian)
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·
3 oblong individual French rolls or similar
· butter or trans-fat free margarine
· 1 small can of whole green chilies (mild, medium
or hot depending upon preference)
· 3 slices of mozzarella cheese
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Spread
butter or margarine on the three oblong French rolls, and
place under broiler or on grill. After rolls are toasted,
spread with a thin layer of spaghetti sauce.
Form
Papa George sausage into three oblong sausage patties and
brown in skillet. Slice open the green chilies, remove any
seeds, and brown with sausage patties. As patties finish cooking,
place a slice of cheese on top of each patty and cover skillet
until cheese melts (approximately one minute). Place browned
chilies on top of cheese and sausage patties and place in
prepared rolls. Place browned chilies on top of cheese and
sausage patties and place in prepared rolls.
Makes
3 sandwiches.
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PAPA
GEORGE'S PURE AMERICAN COUNTRY BURGER
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The Papa George's pork sausage rolls are used to enhance
the flavor of a lean ground beef meat burger, without
messing it with the excess fat. The outcome is truly
juicy with great taste.
Ingredients
2
12-oz Package of Papa George's Reduced Fat Pork Sausage
(Regular and Sage; or Hot and Sage)
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· 2 lbs of Ground Beef (85% lean or better)
· 2 tablespoon Worcestire Sauce
· 1 minced Vidalia (sweet) onion
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Finely
mince the onion and mix all ingredients in a bowl. Make 14
to 15 patties. Grill the meat until it is well done and do
not forget to use the condiments of your choice.
Enjoy!
Makes
14 to 15 servings.
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PEPPERS AND SAUSAGE CROSTINI
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Ingredients
1
12-oz Package of Papa George's Reduced Fat Pork Sausage
(Regular or Hot)
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· 12 slices of bread for crostini
· 6 red sweet peppers
· 12 oz of Papa George's Pork Sausage (regular,
sage or hot)
· oz. of fresh breadcrumbs
· 2 tablespoons fresh breadcrumbs
· 14 fl oz milk
· 2 eggs
· extra virgin olive oil
· fresh garlic
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Wash
the peppers, cut in half and remove the seeds and veins. Put
them on an oiled baking tray and put in an oven preheated
to 400 0F for 10 minutes. Leave to cool.
Soak the breadcrumbs in the milk, and then squeeze out the
milk. Mix the bread with the sausage meat, add the eggs and
mix well.
Stuff the peppers with the mixture. Sprinkle over the 2 tablespoons
of fresh breadcrumbs and drizzle extra virgin olive oil on
top. Bake in an oven set at 400 0F for 15 minutes.
Toast the bread on a griddle, then rub with a little garlic
and drizzle olive oil on top. Serve the pepper halves on the
crostini.
Enjoy!
Serves
12 as antipasto, 6 as main course.
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