Easy Pork Sausage Gluten Free Food

QUICK & EASY PORK SAUSAGE

Steps:

• TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
• TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.

EASY PORK SAUSAGE (GLUTEN FREE)

Steps:

• Mix altogether and form into patties.
• Fry in frying pan until done.

GLUTEN FREE BAKED ZITI

Steps:

• Preheat the oven. Preheat the oven to 350°F.
• ⭐️Saute the onion and brown the meat. In a large skillet, add the oil and onions, saute for 2-3 minutes. Add the ground pork and ground beef. Cook until browned. Drain if desired.
• Add the rest of the meat mixture ingredients. To the cooked meat, add the diced tomatoes, tomato paste, sugar, salt, oregano, garlic powder, thyme, and crushed red pepper. Stir well.
• Blend the cheese mixture together. In a large bowl, combine the ricotta cheese, 1/2 cup mozzarella cheese, 1/4 cup parmesan cheese and the egg. Stir well.
• ⭐️After cooking the pasta, drain and rinse. Rinse the cooked pasta with cool water to cool it down. Drain. Gently stir in the cheese mixture.
• Add half of the meat mixture. To the pasta and cheese mixture, gently stir in half of the meat mixture. Add the pasta mixture into the 9 x 13 inch baking pan. Add the rest of the meat mixture on top of the pasta mixture.
• Add the remaining cheese. Add the rest of the mozzarella cheese and parmesan cheese on top.
• ⭐️Bake. Bake at 350°F for 30 minutes or until cheese is melted and starting to bubble. Serve hot!

EASY PORK SAUSAGE AND ORANGE TERRINE

Steps:

• NOTE: Make this dish the day before, or even 2 days before you want to serve it: it improves on standing.
• Pre-heat oven to 180C/350F/Gas 4.
• Put the pork sausage meat in a bowl, then add the rest of the ingredients except the bacon. Mix well.
• Using a medium bread tin or terrine, grease lightly, then line it with the rashers of streaky bacon.
• Spoon in the pork sausage meat mixture, pressing in lightly, and smooth with the back of a spoon.
• Fold over any excess streaky bacon rashers over the top of the terrine.
• Bake for 1 hour, or until slightly risen and firm. Let it cool to warm. Don't pour off fats and liquid now, as much will be reabsorbed into the terrine. (You can discard extra fat when you un-mould it later)
• Using a cleaned clay brick, wrap it in 2 thickness's of foil and put on the terrine to weigh it down. When cold, keep in fridge overnight. (You can also use kitchen weights or a large, heavy tin)
• To serve, un-mould and garnish to taste, serve with mustard, pickles, chutney, salad leaves, crusty bread and tomatoes.