Ground Pork Recipe?

katiestemp

I have a package of ground pork and don't know how to use it! Anyone have any good recipes? TIA!

cpettigrew

Pasta
mix with italian spices, parsley, fennel, garlic, salt, pepper, and brown.
add pasta and sauce

jerber160

fennel seeds, garlic, diced onion, hot pepper flakes..form into patties. serve like a burger with slice of onion....My uncle would call them JoePetes.

VeryKatie

My sister makes the yummiest pork meatballs that she bakes in the oven so the fat comes out more.
Also, maybe a rendition of an Italian Wedding soup but with ground pork instead of meatballs?

acpgee

Ma Po Tofu.

http://chinesefood.about.com/od/tof1/r/mapotofu.htm

PennyVonDread

Sloppy joes, tossed in pesto over zoodles, 1 package of taco seasoning to ground meat, burgers with hoisin pork and Asian slaw. Meat is a pretty basic meal template.

Mygsds

Add sage to it and use for breakfast sausage. Love to use this by making into small patties and having along side scrambled eggs. My husband loves this for breakfast sometimes for dinner. Also look up scotch eggs. Wrap sausage around a boiled egg, I think roll in flour, egg and fry... I'll see if I can find a recipe. For you..Very portable breakfast...
Found it.
http://allrecipes.com/recipe/scotch-eggs/

This one is baked instead

7 large eggs (preferably free-range and organic)
75 g (3/4 cup) flour
salt and freshly ground black pepper
100 g (1 cup) dried breadcrumbs
450 g (1 lb) best-quality butcher sausages
1 teaspoon finely chopped fresh thyme (optional)
1 tablespoon finely chopped fresh parsley (optional)

Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.

Place 6 eggs in a large pot of cold, salted water. Bring the water to boil, then immediately reduce it to a simmer and cook the eggs for 8 minutes. Drain the pot and run the eggs under cold water from the tap, then peel them and set aside. (You can boil the eggs ahead of time and keep them in the fridge, unpeeled.)

Meanwhile, place the flour in a shallow bowl or plate and season with some salt and pepper. Break the remaining egg into a second bowl and beat lightly. Place the breadcrumbs in a third bowl or plate and line up all the bowls in a row (flour, then egg, then breadcrumbs).

Squeeze the sausage meat out of their casings into a bowl. Add the fresh thyme and parsley, if using, and mix them through the sausage with a fork, stirring well until they’re evenly combined.

Now you’re ready to assemble the eggs. Scoop out a large ball of sausage meat and flatten it into an oval shape in your hand. (The sausage mixture will probably be quite wet and sticky to work with, so try flouring your hands first or lightly dusting the dollop of the mixture that you’re going to work with before flattening it out.) Wrap the sausage meat around the egg, pinching it together at the seam, then smoothing the meat around the eggs, making sure there are no gaps where the egg is peeking through. Dredge the sausage-covered egg in the flour, tapping off any excess. At this stage, set aside the wrapped and floured egg on the lined baking sheet and repeat this process with the remaining eggs (doing it this way instead of fully assembling each egg will keep your hands cleaner and make it easier to work).

Once all the eggs have their sausage blanket and their dusting of flour, dip each one in the beaten egg, making sure it all gets coated, then roll it in the breadcrumbs, making sure it’s fully covered in crumbs. Place the finished egg on the lined baking sheet, then repeat with the remaining eggs.

Place the eggs in the oven and cook for 25 to 30 minutes, until the breadcrumbs are crispy and the sausage is cooked through. Scotch eggs can be eaten warm, cold or at room temperature.