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By Chef #1163492 on July 17, 2013
"These are real meatballs. If you were only using ground beef in your meatballs before, then you were doing them wrong! Pork and veal is where the real flavor comes from. I also use a tiny bit of mild Italian sausage just like the old country. To make them nice and moist, have them cook in a big pot of homemade red gravy for 1 to 2 hours. Make..."
Ingredients: dried breadcrumbs, fresh ground black pepper...
Prep Time: 5 mins
Total Time: 15 mins
By Bergy on February 14, 2013
"These are easy to make you can do the wonton wraps the day or so ahead and have the sausage mixture made in advance then just 5 minutes before serving you fill the wraps and pop them in the oven. For a lighter exterior I prefer to use Spring Roll wraps. Use your regular pork breakfast sausage. if you wish use Italian sausage or bratwurst"
Prep Time: 15 mins
Total Time: 25 mins
By Mille® on February 14, 2010
By French Tart on August 22, 2007
"My low fat version of these famous English sausages. An Oxford butcher probably created this recipe in the days when every shop sold its own special home-made sausages. These are succulent and meaty, well flavoured with herbs and lemon. They are shaped in the hands before frying, and do not have skins, making them ideal to make if you do not have a..."
Ingredients: lean boneless pork, dried herbs...
Prep Time: 20 mins
Total Time: 35 mins
By Rita~ on July 28, 2006
By Mille® on October 9, 2004