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    You are in: Home / Cookbooks / Pork and Sausage
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    147 recipes in

    Pork and Sausage

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    "Red braising" is a classic Chinese technique of slowly cooking meat in a flavorful stock rich with soy sauce, which makes the braising liquid reddish. Since it's already a slow cooking method, I've adapted it to the crock pot. This is a SMALL recipe, enough for two people. It WILL NOT scale up well - larger quantities will not need as much liquid as this would produce.

    Recipe #513447

    A 30 minute skillet recipe inspired by the traditional cassoulet of France. Adapted from a recipe by Yasmin Fahr at Serious Eats

    Recipe #513163

    Adapted from a recipe at Serious Eats (from Cooking Light The Complete Quick Cook). Slices of pork tenderloin are quickly seared, then the sauce ingredients are quickly cooked down to make a tasty glaze. Feel free to substitute red vermouth, sherry, or another sweet red wine if you have no ruby port. Add more mustard if you want it more piquant. Go wild.

    Recipe #511254

    I cobbled this together from a couple of recipes for sweet and sour pork I found here on I served it with rice, which I made with a smashed garlic clove and a slice of fresh ginger in the pot.

    Recipe #509683

    Adapted from a recipe posted at Budget Bytes. The long slow cooking means you don't need to pre-soak the beans.

    Recipe #506917

    Adapted from a recipe at Cooks Illustrated. The original recipe was meant to serve 4; I only used two chops but left the sauce amounts unchanged. Serve with sauteed apples and mashed potatoes.

    Recipe #505977

    This recipe was a long time coming. I have been working on it for about 6 months. With the help of Bratty I was finally able to put it down on paper. It is all about the prep, chop before you start. This is not a whip it up in 10 minutes recipe but it makes enough for several meals. The number of egg rolls or eggrolls you get depends on if you add the bean sprouts. My friends and I get together and make them by the hundreds, of course that required more wine! Feel free to leave out any ingredient you do not like, there are no rules with these. Hope y'all like em.

    Recipe #72124

    Natural pork is preferable to enhanced (pork which has been injected with a salt solution to increase moistness and flavor), though either will work. Adapted from Cook's Illustrated.

    Recipe #493442

    My Mom,(called Nana by her Grands), made these for us for years. They truly do melt in your mouth . If you are a Blue CHeese fan, these are for you. A fix and forget main dish. I always serve either rice or noodles with it so I don't miss any of the yummy gravy. Also, she used very thick bone in chops, I mostly use the boneless ones, but they really should be thick ones, no matter which type you choose.

    Recipe #168227

    9 Reviews |  By silky

    This makes a deliciously different roast loin of pork. The basting sauce is fantastic and great as a mop for many different roasted/grilled meats.

    Recipe #72494

    I love this recipe because it is so easy and it calls for hardly any ingredients, and I always have these ingredients in my pantry. This recipe came from a good friend's mother, who was always asked to bake the ham for get-togethers and family dinners. Now I get those requests. People who ordinarily aren't too fond of ham rave over this one. After I carve, I spoon a little of the glaze over the meat in the platter - yummmm!

    Recipe #46922

    Another recipe and method for making delicious pulled pork! Enjoy! :)

    Recipe #364184

    Adapted from a recipe by Nick Kindlesperger at Serious Eats

    Recipe #484531

    My own cobbled-together recipe based on several different things - Mom's roast beef spice rub as a base, along with a few things I saw in different recipes on here.

    Recipe #484035

    Super way to use up leftover rice and pork. So easy and quick, a great supper. Just add a salad, you're done!

    Recipe #32151

    A very simple, easy, tasty weeknight meal in one pot.

    Recipe #481584

    Modified from a recipe at

    Recipe #477662

    Don’t want to go through all the trouble to make tamales but yet want to savor the flavors of Roasted Pork with Salsa Verde? Here’s my favorite way of getting the flavors and not spend too much time in the kitchen.

    Recipe #221936

    This recipe, inspired by Jean-Georges Vongerichten, has his characteristic complexity of flavor. The chile pepper is entirely optional (and does not even appear in the original recipe). Adapted from a recipe by Blake Royer at Serious Eats.

    Recipe #459695

    An American variation on a Cantonese specialty. This is a quick saute of browned onions, ginger, pork, carrots, peppers, potatoes, water chesnuts, and plenty of garlic, all bound together by hoisin sauce reduced until syrupy. Adapted from a recipe by Blake Royer at Serious Eats.

    Recipe #459694

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