Homemade Spam Recipe

Homemade Spam Recipe Yield: 1 loaf of Spam Ingredients: 2 1/2 pounds cubed pork shoulder, refrigerated or frozen (Choose a piece that’s pretty fatty – fat is a good thing in Spam making.) 3 ounces ham 2 cloves garlic, chopped 1 tablespoon + 1/2 teaspoon Morton’s Tender Quick Directions: Preheat oven to 300 F. Grind the pork shoulder in a meat grinder (I used a tabletop meat grinder, but the Kitchen Aid meat grinder attachment would probably have been easier).  Set aside Finely mince the ham with the garlic in a food processor Dump the pork shoulder, ham/garlic, and Tender … Continue reading Homemade Spam Recipe

Oxford Sausages or Bangers

  Oxford Sausages or Bangers Total: 30 mins Prep: 30 mins Cook: 0 mins Yield: 2 pounds (12 to 16 servings)   Sausages are called bangers in England, Scotland, and Ireland. Make your own bangers at home with this recipe that includes ground pork, ground veal, spices, and grated lemon zest. Ingredients 1/2 pound lean ground pork 1/2 pound lean ground veal 6 ounces pork fat (ground) 3 slices bread (white with crust, crumbled or finely chopped) 1 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon cayenne pepper 1/8 teaspoon nutmeg (grated) 1/8 teaspoon mace 1/4 teaspoon fresh thyme (minced or 1/8 teaspoon dried thyme) … Continue reading Oxford Sausages or Bangers

Slovak Pork Goulash with Sauerkraut

Slovak Pork Goulash with Sauerkraut Recipe By:sabine13 “This traditional goulash from Slovakia is called ‘Segedin goulash’ and consists of pork and sauerkraut and is a winter favorite in my family.” Ingredients 2 tablespoons vegetable oil 2 large onions, chopped 3/4 pound pork shoulder, cut into cubes 1 cup water, or as needed 1 tablespoon tomato paste 1 tablespoon ground sweet paprika 1/2 teaspoon caraway seeds salt to taste 2 tablespoons all-purpose flour Sauerkraut: 2 tablespoons butter 1 onion, chopped 18 ounces sauerkraut, drained 1/2 cup water 1/2 teaspoon caraway seeds, or to taste salt to taste Directions Heat oil in … Continue reading Slovak Pork Goulash with Sauerkraut

Pennsylvania Dutch Scrapple

Pennsylvania Dutch Scrapple Not quite Pennsylvania Dutch but a great imitation made with breakfast sausage. Course Breakfast Prep Time 15 minutes Cook Time 40 minutes Total Time 55 minutes Servings 6 Calories 308 kcal Ingredients 1 lb bulk pork sausage 2 1 ⁄2 cups water 1/2 teaspoon salt 1/2 teaspoon sage 1 cup cornmeal 1 cup cold water Instructions Crumble pork sausage in a frying pan; add 4 cups water and heat to boiling. Reduce heat, cook for 20 minutes. Then drain meat, reserving 3 cups stock. Add salt and sage to stock, bring to boiling. Combine cornmeal and 1 … Continue reading Pennsylvania Dutch Scrapple


Kielbasa “It’s not that hard to make your own kielbasa! The best part is that you get to see exactly what goes inside. Boil or grill them before serving.” Ingredients 1 pound ground pork 8 ounces lean ground beef 2 teaspoons minced garlic 1 teaspoon freshly ground black pepper 1 tablespoon salt 1 tablespoon brown sugar 1/2 teaspoon ground allspice 1 teaspoon fresh marjoram 1/2 teaspoon liquid smoke flavoring 12 sausage casings Directions In a large bowl, combine pork, beef and garlic. In a separate bowl, stir together black pepper, salt, brown sugar, ground allspice, marjoram and liquid smoke. Combine … Continue reading Kielbasa