Recipes

Pork and Rice Sausage
  • Ingredients
  • 1 pound ground pork
  • 2 cups cold cooked white rice
  • 2 eggs, beaten and scrambled, then diced
  • 1/4 cup chopped onion
  • 1/4 cup diced red bell pepper
  • 1/4 cup chopped green onion
  • 1 tablespoon minced fresh cilantro
  • 2 tablespoons soy sauce
  • 2 tablespoons dry sherry
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground white pepper
Directions
  1. Add pork, rice and remaining ingredients to the mixing bin and process until thoroughly blended
  2. Using the #29 horn extrude the mixture into the casings and twist off into four to six-inch links
  3. Poke several holes down the length of each sausage
  4. Refrigerate and use within two to three days or freeze for later use.


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