444 ground pork recipes

Homemade Polish kielbasa recipe: spiced beef and pork sausage with sweet paprika, marjoram, and fresh garlic, ground and stuffed into casings. Authentic old-world sausage-making.

Homemade country sausage patties ground from fresh pork shoulder with sage, thyme, and dry mustard. Just 6 ingredients and 30 minutes from butcher block to breakfast plate.

Romanian mititei-style sausages made with ground beef and pork, garlic puree, and baking soda for tender texture. No casings needed, shaped by hand for the grill.

Pork chili with pinto beans, blended tomatoes, red pepper flakes, and garlic served over beans with corn tortillas. A New Mexican-style chile that skips the ground beef for tender cubed pork simmered in a simple red sauce.

DIY Mexican chorizo sausage made from ground pork, dried red chile, garlic, cinnamon, Mexican oregano, and a splash of tequila. Stuffed into casings or kept bulk, the homemade version beats the supermarket tube every time.

Ground beef liver meatloaf with salt pork, onion, bread crumbs, and parsley baked until browned, served with a pan dripping gravy. A classic mid-century American liver loaf.

Shrimp in lobster sauce, the classic Cantonese takeout dish: egg-white-marinated shrimp tossed with ground pork, fermented black beans, garlic, ginger, and silky egg ribbons. No lobster, all flavor.

Crispy fried wontons stuffed with ground pork, minced prawns, dried mushrooms, and water chestnuts. A classic Chinese appetizer that fries golden in 2 minutes and freezes beautifully for make-ahead entertaining.

Cantonese shrimp in lobster sauce with ground pork, fermented black beans, garlic, and silky beaten egg ribbons. The takeout classic, made from scratch.

Wesley Pitts' award-winning Texas chili with beef chuck, ground pork, beer, mole powder, and masa harina thickening. The legendary Terlingua competition formula.

Savory ground pork mixed with napa cabbage, leeks, and onion fills store-bought wrappers for juicy dumplings. Boil or steam, then dip in garlicky chili vinegar.

Classic French-Canadian tourtière with ground pork, grated potato, raisins, mace, and sage baked in a flaky double-crust pie. Rustic, warming, and built for cold-weather gatherings.

Homemade Mexican chorizo: coarsely ground pork cured with toasted ancho and pasilla chilies, garlic, vinegar, and warm spices. Bulk sausage that matures in the fridge for three days.

A scrumptious exotic dish made with rice noodles, bean sprouts and hot chili peppers.

Homemade Mexican-style chorizo sausage with ground pork, chili powder, paprika, garlic and vinegar. Bold, spicy fresh sausage formed into patties for the freezer.

A robust beef and pork chili from legendary chef Pierre Franey with coarse-ground meat, kidney beans, chile caribe, and a rich tomato-beef broth. Ready in 40 minutes.