I was surprised not to find a similar recipe here. This one is modified from cooks.com. I have only ever made bulk sausage from this recipe. I'm not sure what modifications might be needed (if any) to make links from this recipe.
The bananas we brought to our church camp turned on the 4th day so we decided to make banana bread instead of throwing them out. Turned out moist and tender without being too sweet. Delicious way to use brown bananas. Taken from "Bernard Clayton's New Complete Book of Breads". The recipe was originally obtained from a hotel in Hawaii.
My wife made this while we were at church camp. The crust was nice and crusty, and the bread itself was so tender and moist that I burnt myself a little bit on the steam when I cut into it. Despite making 2 loaves per table, there were no left-overs. This is a lot of work but the result is definitely worth it (and most of the prep time is rising). Taken from "Bernard Clayton's New Complete Book of Breads". This book claims that the recipe was from the famed French chef Careme.
A tasty Spanish appetizer that could work as a main dish as well. This recipe shows off the Moorish influence in Spanish cooking. Note that these prep and cook quickly, the recipe length is for marinating.
A gentle curry with strong lemongrass flavor. Goes great over white or brown rice. Don't be frightened off by the cook time, it mostly takes care of itself and needs little attention once you combine the ingredients. Got the recipe from Savory Spice Shop in Santa Rosa, CA
Quick, easy recipe to cook delicious eels. Adapted from "The Food of Japan) by Takayuki Kosaki & Walter Wagner.
For "fish stock," use Dashi if you can find it in your local Asian market--otherwise make your own.
Based off a French recipe for roast venison leg (Gigot de Chevreuil Roti). Easy to make and fairly quick (other than the marinating time) depending on the size of your venison loin. Also works for elk or other game.
A healthy version of the popular Chinese Restaurant dish. Quick and easy to make, too. Serve with steamed rice, egg rolls, pork buns, or whatever Chinese side you desire. I made this recipe up because I saw snow peas on a fantastic sale in the grocery store one day.