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Pork
Recipes: Appetizers and Snacks
SAUSAGE
BALLS
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Ingredients
1 12-oz of Papa George's Reduced Fat of Pork Sausage Roll
- Hot Flavor
1 12-oz of Papa George's Reduced Fat Pork Sausage Roll
- Sage Flavor
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- 12
oz. of sharp cheese (softened)
- 12
oz. mellow cheese (softened)
- 3
cups baking mix (such as no trans-fat Bisquick)
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Cooking
instructions
Mix all ingredients. Roll in small balls. Bake at 400 degrees
for 10 minutes. Best served warm.
For the dip, use 1 cup of non-hydrogenated mayonaise with 1 tablespoon of mustard
Makes 5 to 7 servings.
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CREAMY
SAUSAGE DIP
This
low carb dip is great warm or after it cools down. It makes
a great dip for potluck at work, a party or just snacking
at home!
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Ingredients
½
lb. of Papa George's Reduced Fat of Pork Sausage Roll
- Hot Flavor
½ lb. of Papa George's Reduced Fat Pork Sausage
Rolls - Italian Flavor
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- 8
oz. of cream cheese
- 1
can of Rotel tomatoes (your choice)
- 1 medium size onion, finely chopped
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Cooking
instructions
- In large frying pan, brown off the sausage mix and onions,
breaking up the sausage as it browns.
- Add the block of cream cheese.
- Heat over medium until the cheese is melted.
- Add tomatoes. Reduce the heat to low & cook about
15 minutes until the mixture thickens.
Serve with low carb veggies or cruncher chips.
Makes 5 to 7 servings.
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BASIC
CHEESE & SAUSAGE DIP
This
dip is great warm. It is easy to assemble and makes a great
dip for every occasion!
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Ingredients
1
12-oz of Papa George's Reduced Fat of Pork Sausage Roll
- Regular or Hot Flavor
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- 16
oz. of Velveeta Cheeze (8 oz. of Velveeta Lite, 8
oz. of Velveeta Mexican)
- 6
oz. evaporated milk
- 8
oz jar of hot salsa
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Cooking
instructions
- In large frying pan, brown off the sausage.
- Add milk, salsa, and cheese in a separate pan. Heat over
medium heat and stir until fully blended.
- Add sausage and continue to stir.
Serve in a heated dish to keep from thickening. Serve with
tortilla chips and stir frequently. Enjoy!
Makes 5 to 7 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
Roll (Regular or Hot)
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- 2
slices of bread for crostini
- 6
red sweet peppers
- 4 oz.
of fresh breadcrumbs
- 2
tablespoons fresh breadcrumbs
- 4
fl oz milk
- 2
eggs
- extra
virgin olive oil
- fresh
garlic
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Cooking
instructions
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.
Makes
12 servings.
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TAILGATE
CHILI
This
"party hearty" chili, perfect for a pre-game picnic,
is made
with dried beans, but you can substitute 5 cups canned small
red beans or kidney beans. Rinse and drain the beans well
to eliminate some of the excess sodium; when the beans go
into the pot, add a cup of low-sodium broth or tomato juice
in place of the reserved cooking liquid that the recipe
calls for. This chili is only modestly hot, so you may want
to pump up the spices a bit. Serve with warm cornbread
or tortillas.
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Ingredients
1
12-oz Package of
Papa George's Reduced Fat of Pork Sausage Roll - Regular
or Hot Flavor
1 12-oz Package of Papa George's Reduced Fat Pork Sausage
Links (Italian) - Casing Removed
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- 2
cups small dried red beans (14 oz)
- 2
tablespoons extra virgin olive oil
- 2
medium onions, finely chopped
- 3
cloves garlic, finely chopped
- 1
red bell pepper, cut into 1/2" chunks
- 1
green bell pepper, cut into 1/2" chunks
- 1
pickled jalapeño pepper, finely chopped
- 1
tablespoon chili powder
- 2-1/2
tsp ground cumin
- 2
tsp ground coriander
- 1
can (28 oz) tomatoes, chopped with their juice
- 1/4
cup tomato paste
- 1-1/2
tsp salt
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Cooking
instructions
- In large saucepan, combine beans and water to cover by
2". Bring
to a boil, reduce to a simmer, cover, and cook until beans
are
tender, about 1-1/2 hours, adding more water if necessary
to keep
beans covered. When beans are tender, drain, reserving 1
cup of
cooking liquid.
- Meanwhile, in 4-quart Dutch oven, heat oil over medium
heat. Add
onion and garlic and cook, stirring frequently, 10 minutes
or until
onion is tender. Add bell peppers and jalapeño and
cook 10 minutes or
until bell peppers are tender.
- Stir in chili powder, cumin, and coriander and cook 1
minute. Add
tomatoes, tomato paste, salt, beans, and reserved bean cooking
liquid
and bring to a boil. Reduce to a simmer and cook uncovered
30 minutes
or until chili is flavorful.
- Crumble in sausage and cook, stirring frequently, 10 to
15 minutes
or until cooked is cooked through and chili is lightly thickened.
Makes 6 to 8 servings.
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CABBAGE
ROLLS
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Ingredients
1
12-oz Package of Papa George's Reduced Fat Pork Sausage
Roll (Regular or Hot)
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- 12 large cabbage leaves 1 cup
- cooked rice
- 1 onion, chopped
- 2 tablespoon tomato paste
- 1 19-oz can of tomato sauce
- 1 cup of beef broth
- 1 tablespoon of sugar
- Salt and pepper to taste
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Cooking instructions
Remove thick stem from cabbage leaves. Place leaves in boiling
water 1 minute or unti limp. Meanwhile mix filling.
Combine pork sausage, rice, onion, tomato paste, additional
seasonings (if used), and 1/3 cup juice drained from tomatoes.
Divide mixture into 12 portions.
Drain cabbage leaves. Spoon one portion of filling onto center
of each leaf. Fold over edges and one end of leaf then roll
up to form a cigar-like parcel enclosing filling completely.
Mix tomatoes, broth, and sugar in pan. Add cabbage rolls,
seam sides down. Place a dish inside pan with a small glass
of water on top in order to secure the cabbage rolls and prevent
them from bursting. Cook on low heat for approximately 25
minutes and until most of the fluid evaporates.
Serve warm as an entrée or room temperature as an appetizer.
Makes 6 servings.
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STUFFED MUSHROOMS
Ingredients
1 12-oz Package of Papa George's Reduced Fat of Pork Sausage Roll - Italian or Sage Flavor |
- 24 medium size mushrooms
- ½ cup of Shredded Swiss Cheese
- ½ cup of Shredded Sharp Cheddar
- 1/3 cup of Ricotta cheese
- ½ cup of Chopped Parsley
Cooking instructions
Wipe gently the mushrooms and remove their stem. In a 12-inch skillet, crumble the sausage and cook, stirring frequently until lightly browned and cooked through. [Use of the stems is optional, but they need to be diced first and then fried with the sausage]. Immediately after turning the heat off, add the cheeses and the parsley. Spoon the sausage mix and stuff high the mushrooms. Place mushrooms on a pan and bake at 300 0F for approximately 10 minutes. Serve warm. Enjoy!
Makes 24 servings.
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Ingredients
1 12-oz Package of Papa George's Reduced Fat of Pork Sausage Roll - Italian or Sage Flavor
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- 24 medium small size potatoes
- ½ cup of Shredded Swiss Cheese
- ½ cup of Shredded Sharp Cheddar
- 1/3 cup of Ricotta cheese
- ½ cup of Chopped Parsley
- Sour Cream
Cooking instructions
Bake potatoes in oven or in microwave. Cut in half. Rough up the surface with a fork. In 12-inch skillet, crumble the sausage and cook, stirring frequently until lightly browned and cooked through. Immediately after turning the heat off, add cheese mixture and parsley. Spoon the sausage mix and stuff high the potato halves. Place potatoes on a pan and bake at 300 0F for approximately 10 minutes. Serve warm with sour cream on the top. Enjoy!
Makes 24 servings.
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SAUSAGE FILLO SHELLS
Ingredients
2 12-oz . of Papa George's Reduced Fat of Pork Sausage Roll - Hot or Regular Flavor |
- 30 Mini Fillo Shells
- 1 tbs. olive oil
- 1 oz pine nut
- half a sweet red onion, diced
- 1/2 cup of Ricotta Cheese
- 3 tbs. finely chopped parsley
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Cooking instructions
Prepare the filling first. Sauté the pine nuts until golden in color and remove with a slotted spoon. Sauté the onion for approximately 1 minute. Add Papa George Sausage to the onions and cook until browned (approximately 4 minutes), stirring and breaking any lumps of meat. Add the cheese, the parsley and pine nuts and stir occasionally. Remove from the heat and spoon the mix into the fillo shells. Warm in hot oven or microwave when ready to eat. Lemon may be squeezed on the top prior to eating.
Makes 5 servings. |
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