Sausage?
To a pound of ground pork, add:
1/2 tsp salt
1/2 tsp pepper
1 Tablespoon brown sugar
1 1/2 tsp dried sage, rubbed into a powder.
1/2 tsp dry thume leaves.
Mix gently and cook a little to test for seasoning.
Linda C

Pork burgers, make it in patties, cook on the grill and when just about finished cooking brush on BBQ sauce and serve on buns.

I haven't done it in years, but when the kids were home they loved it. I also use ground pork in chile and meatloaf.

SWEDISH MEATBALLS (Serves 4)
2 TBL butter
3 TBL minced onion
1 cup fresh bread crumbs
3/4 cup milk or half-and-half
3/4 lb ground round
1/4 lb ground veal
1/4 lb ground pork
1 egg
Salt & pepper to taste
1/4 cup flour
3/4 cup cream or evaporated milk
In a large skillet melt the butter & saute the onions until they are golden brown.
Soak the crumbs in the milk, add the meats, egg, onions, salt & pepper & mix thoroughly. Shape the mixture into balls about 1 1/2" in diameter & roll in the flour. Reserve 1 TBL of the flour.
Melt enough additional butter in the skillet to cover the bottom & brown the meatballs over medium heat. Shake the pan occasionally so the meatballs retain their round shape. Remove to a serving dish & keep warm.
Combine the reserved flour w/the cream & using a whisk, stir gradually into the pan juices. Simmer 3-4 minutes, stirring occasionally. Pour the gravy over the meatballs & serve hot.~~

FRICADELLER (24-36 pork balls)
2 lbs lean pork, ground
1/2 cup flour
1 egg
1 small onion, grated
Salt & pepper to taste
3/4 cup club soda or plain water
2 TBL butter

In a mixing bowl combine the ground pork w/the flour, egg, onion, salt & pepper. Work with a a fork until the ingredients are well blended.
Stir in the club soda, a little at a time, & shape the meat mixture into small balls or patties.
Melt butter in a skillet. Brown the balls on all sides in the butter, turning gently with a fork or spatula. Continue to cook over low heat, uncovered until the pork is cooked through.~~

Marigene - this is a traditional French Canadian recipe that is a great way to use ground pork.

GROUND PORK PIE (Tourtière)
SERVES 6
You can use any pie crust recipe you prefer, or store-bought refrigerated crusts work in a pinch.

INGREDIENTS

1-1/2 pound lean ground pork
1/2 cup finely chopped onion
2 large white potatoes (1 pound), peeled and quartered
Salt and pepper to taste
1/4 teaspoon allspice
1/4 teaspoon ground cloves
Pastry for a double crust 9-inch pie
1 egg yolk, lightly beaten

In a medium saucepan, combine pork, onion and 1/2 cup water. Cover and cook over very low heat for 2 hours.

Meanwhile, cook potatoes in boiling salted water until tender; drain. Add the potatoes to the cooked meat mixture along with the salt, pepper, allspice, and cloves; mash with a potato masher. Preheat oven to 450° F. Roll 1/2 of the pastry and place in a 9-inch pie plate. Fill with the meat and potato mixture. Roll the remaining pastry and place on top, crimping edges with bottom crust. With a small sharp knife, cut several vents for the steam to escape. Brush with the beaten egg. Bake for 20 minutes or until crust is golden brown. Let cool for at least 10 minutes before serving. Best served warm or room temperature.

Hope you enjoy it!

seagrass

This is my favourite ground pork recipe.

is a Christmas Eve tradition at our house and since Moe loves it so much I usually make it once or twice during the year as well.

Home Cookin Chapter: Recipes From Thibeault's Table

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This filling is for one pie. I usually triple the ingredients and make three at a time. I bake all of the pies and when cold freeze.

pastry to two crust pie.

1 large onion chopped
2 or 3 tablespoons oil or butter
1 clove garlic
1 1/2 pounds of pork
1 cup gravy or stock (saved from turkey or pork)
2 russett potatoes (par boiled)
2 Tablespoons chopped celery leaves
2 Tablespoons chopped parsley
1/2 teaspoon thyme,
1/2 teaspoon rosemary
salt and pepper to taste
1/8 teaspoon cloves
1/2 teaspoon allspice, more to taste

.
Saute the onion in oil until transparent, add the garlic and saute for
one minute and then add the ground pork. Cook until the meat is brown.
Add 1/2 cup stock or gravy and cover pan and simmer for about 15 or 20
minutes. Preheat oven to 425°F

Uncover pan and reduce liquid to 2 or 3 tablespoons. Add the
seasonings and stir to blend.Adjust seasonings to taste. Add potatoes
and add enough addtional gravy to moisten. Should not be to wet.

Spoon filling into pastry shell. Use egg glaze on along overhand.
Place crust on top and trim. Fod the top edge under the bottom and
crimp edge. Brush with egg glaze and decorate with extra pastry if
desired. Sprinkle with Coarse salt.

Bake in the lower third of oven for 15 minutes and then raise to the
middle shelf, lower heat to 350 and continue to bake until golden
brown. About 45 to 55 minutes.

Thanks everyone........I don't know why I hadn't thought about Tourtier! My memere always made it at Christmas and New Years. I guess I must be having a moment of "old timers"!! I bought a few packages of ground pork and wanted something "different".

1/2 lb ground pork
1/2 lb ground beef
1 med. onion chopped
1/4 cup water
3/4 tsp salt
1/4 tsp pepper
1/8 tsp of each gr cloves, cinnamon and savoury
Cook ing together until no longer pink (about 20 min.)
Add 1 tbsp of fine bread crumbs to absorb the juice. Let it sit 10 min. If after 10 min. there is still too much juice add another tbsp of crumbs. Fill 9 in pie crust and cover with top crust. Bake at 400deg 15 min then 35 min at 350deg

Let me try and get my mother in laws recipe for ham balls. They are kind of like meatballs. She makes them every Christmas. They are really good and have a tangy sauce with them. Let me know if you would like the recipe.

Stacie

Here is a pic of the meatpies i made last year...
{{!gwi}}

Wontons
about 50

1 pound ground pork
2 chopped green onions
1 clove garlic, minced
dash powdered ginger
1 T soy sauce
2 tsp rice wine or dry sherry
1 tsp sesame oil
1/4 tsp salt

Combine all filling ingredients. Place a rounded teaspoon of filling just below the center of wonton wrapper. Roll up, leaving one inch unrolled at the top. Moisten right corner with water, bring right corner over left over the filling, press firmly to seal.
Shallow-frying: Heat 3 T oil in a wok or frying pan. Place the dumplings in rows in the oil and fry over a medium heat for 2-3 minutes, drain on paper towels.
Potstickers: Shallow fry, add 1 cup broth, cover, steam til done 8-10 minutes.
Steaming: Place the dumplings on a bed of lettuce leaves on the rack of a bamboo steamer and steam for 10-12 minutes on a high heat.
Poaching: Cook the dumplings in about 2/3 cup salted boiling water for 2 minutes. Remove from the heat, and leave the dumplings in the water for about 15 minutes.

Cindy