This Pork, Ham & Sausage Main Dish Recipes Page contains frugal, delicious and easy to make recipes!
If you’re looking for a Pork, Ham & Sausage recipe that has a family rating of 9 on a 10 point scale and rarely has any leftovers, this is it. We call it One-Dish Happy Hash, Who Hash or Annette’s Ground Beef Hash. Whatever it’s called, you’ll call it delicious!
Ingredients for One Dish Happy Hash:
- 1 pound Ground Beef
- 1 pound chub of Breakfast Sausage
- 5 Carrots, sliced
- 1 large Onion, diced
- 5 Potatoes, cubed
- 1 large can Cream of Mushroom soup (26 oz)
- 1 tsp Garlic Powder or 4 cloves chopped
- Salt and Pepper to taste
Directions for Happy Hash:
Brown ground beef and sausage. Let cool. Mix in roasting pan (or any pan approximately 11″ x 15″ in size) with all other ingredients. Cover with foil. Cook at 350º for 1 hour. Serves 6 to 8. This recipe is very flexible and vegetables can be increased or decreased as desired.
This is one of our all-time favorite dinners. Annette discovered this Italian Sausage recipe as a result of a “bad ad day” when not much was on sale — except Italian Sausage. It was requested by two of our sons for their favorite birthday meal each year!
Ingredients for Italian Sausage Spinach Pie:
- 1 lb. sweet Italian sausage, chopped or links sliced
- 6 eggs (save one for the top)
- 1 16oz package of frozen chopped spinach, thawed and well drained (You may need to squeeze the juice out of it)
- 1 (16 oz.) package Mozzarella cheese(pronounced “moot-za-rrrrrel” – roll your r’s), shredded
- 2/3 c. ricotta cheese (“rrrri-gotah” – put your fingers together on your thumb, hold at eye level and shake back and forth – for some reason this improves the flavor of the cheese)
- 1/2 tsp. salt
- Pastry for 2-crust 9-inch pie
- 1/8 tsp. pepper
- 1 Tbsp. water
- 1/8 tsp. garlic powder
- 1/4 cup of dried minced onions can be added to firm up the pie
Instructions for Italian Sausage Spinach Pie:
- Cook Italian sausage, drain on paper towels.
- In a large bowl, combine 5 eggs, sausage, and next 6 ingredients.
- Prepare pastry.
- Lay bottom crust into deep dish pie pan.
- Fill up with pie mixture.
- Cover with top pastry, flute the edges to seal and cut slits in top.
- Mix remaining egg and water. Brush top of the pie.
- Bake at 400º for 75 minutes.
- Let stand 10 minutes.
Serve and enjoy – serves 8.
Watch as Annette walks you through the process of making Italian Sausage Spinach Pie!
This is the perfect party appetizer or hors-d’oeuvre for any event or get-together. We’ve called them Piggies‘n blankets (other names include: Sausage Roll, wiener winks, kilted sausages, mini crescent dogs and franks in jackets), but our kids call them delicious. Great for holidays such as New Year’s Eve or birthday parties. We’ve also brought them to potlucks and they are super for entertaining.
- 4 pack of 7.5 oz cans of buttermilk biscuits (10 biscuits per can). We’ve used Great Value (Walmart) and Pillsbury
- 3 packages of 8 count hot dogs
Preheat oven to 375 degrees
Cut each hot dog into 5 pieces and put all into a large bowl.
Open 1 can of biscuits and separate each of 10 biscuits. Cut each biscuit into 3 pie-shaped pieces.
Take a pie shaped piece of biscuit and wrap it around the widest part of a hot dog piece.
Press the biscuit to make it cover the hot dog evenly and pinch the ends of biscuit together.
Place the wrapped hot dogs on a cookie sheet leaving room for the dough to expand. Fill the cookie sheet and place into the oven
Cook at 375 degrees for 15 to 20 minutes until the biscuit starts turning golden brown.
Use a spatula to remove from cookie sheet, then place into a large bowl for serving.
Set out dipping sauces or mustard and ketchup.
Option: Use Lit’l Smokies instead of hot dogs but they are more costly.
Feeds 15 to 20 people.
Approximate cost: $4.50
Makes 120 pieces
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Split Pea Soup with Ham is a great, filling meal for a cold winter evening. Even in Arizona’s mild winter temperatures, we enjoy a soup meal about once each week during this season. This recipe is a family favorite. It is a ham recipe that is inexpensive to make and very filling. This recipe serves 10 – 12 people.
- 1 Large Ham Bone & 1 Chicken Carcass or Turkey Carcass
- 8 qt pot filled 2/3 full of water
- 8 Chicken bouillon cubes if no carcass used
- 3 cups split peas
- 4 or 5 carrots — sliced
- 4 stalks of celery — sliced
- 2 medium onions or 1 large onion — diced
- 1/2 tsp allspice* if using ground, just add directly to soup
- 1 tsp peppercorns*
- 3 bay leaves*
- Salt & pepper to taste
- 2-3 cups cooked ham — diced
Put ham bone and poultry carcass in an 8 quart pot and bring to a boil. Turn temperature down to lowest and simmer for 1 hour. With slotted spoon, lift out bones and put in a large bowl to cool off. Add to the pot the split peas, carrots, celery and onions. Bring them to a boil and then turn down stovetop to lowest temperature and simmer for 1-2 hours more.
* After one hour add the spices — tied up in a cheesecloth or tea ball — and finish cooking.
Remove bone and dice any meat still clinging to it.
Watch this video as Annette demonstrates how she makes split pea soup.
Baked Pork Chops and Rice
This Pork Chop recipe was given to us by Annette’s Aunt Harriet. It is fabulous for the colder months of the year, when running the oven for a couple of hours, is a welcome source of warmth to heat the house. Besides its deliciousness, it is so easy to make and is almost a complete meal. All you need to do is cook up a vegetable like green beans, broccoli or carrots to go with it. Now you will have a wonderful dinner for your family.
- 6 Pork chops
- 1 can cream of mushroom soup (10 oz.)
- 1 can cream of chicken soup (10 oz.)
- Fill each can of water (10 oz.) rinse out both soup cans
- 3⁄4 cup wild rice
- 3⁄4 cup white rice (Brown rice can be substituted but must be soaked in water for a couple of hours, then drained prior to cooking.
- 1 package of onion soup mix
Mix all soups with water and rice in a large baking pan. Lay pork chops on top of the rice and cover with foil. Bake at 350 degrees for 1 1⁄2 hours. Uncover and bake / brown for 1⁄2 hour more.
You can also serve with apple sauce. The best part of the meal, according to Steve, is the crispy rice that sticks to the sides of the baking pan.
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