Pork/6 recipes

Three-ingredient hot sausage balls made with spicy bulk sausage, sharp cheddar, and biscuit mix. Shape, bake at 350F for 20 minutes, and watch them vanish at any party or potluck.

Don't bug the delivery boy, instead try this scrumptious pizza your whole family will enjoy!

Bulk sausage, cumin, jalapeño, and wild rice blend come together in this quick skillet casserole. Ready in 30 minutes for a hearty weeknight dinner.

South African sasaties: pork or lamb cubes marinated 12 hours in a curried dried apricot sauce with vinegar and onion, then broiled and basted. Sweet, tangy, and warmly spiced.

Creamy curried ham and turkey in a roux-based sauce served over toast or biscuits. Freezer-friendly comfort food that reheats beautifully from frozen in one hour.

Ham in potato jackets are bite-sized stuffed new potatoes filled with mustardy butter, diced ham, and sharp cheddar. A handheld appetizer that disappears fast at parties.

Ham fritters with creamy sauce: golden, crispy-edged spoonfuls of ham-studded batter deep-fried until puffy, served with a rich, velvety sauce. A Southern diner classic that turns leftover holiday ham into crowd-pleasing finger food.

Pizza Uno's deep-dish Chicago-style pizza copycat: buttery cornmeal crust pressed up the sides of a 15-inch pan, loaded with mozzarella, Italian sausage, crushed tomatoes, and parmesan. The real-deal windy city experience at home.

A delicious Chinese stir-fry is perfect for a busy work-day dinner.

Slow cooker honey glazed ham cooked in lemon-lime soda with a honey-mustard-clove glaze. A hands-off crockpot ham for holidays or Sunday dinner.

Polish cabbage and beef. An easy casserole belly filling love affair.

Originating from the Castle Restaurant, Olean, NY, this house salad dressing was particularly famous. The restaurant closed in the mid-1980's. The recipe was created by Chef Anthony Quirino Lentola in the 1950's.

Raw stuffed mushrooms filled with cream cheese, deviled ham, and pimento olives - a no-bake party appetizer you can prep a full day ahead. Ready in 30 minutes, serves 24.

Master Chef BBQ ribs: a peppery homemade spice rub and a from-scratch ketchup-vinegar-molasses barbecue sauce, smoked low and slow until fall-off-the-bone tender. Pitmaster-style ribs worth the all-day cook.

Escudella de pages, a traditional Catalan country stew with veal, chicken, salt pork, cabbage, beans, rice, and pasta in a saffron-scented bone broth. Old-world Spanish peasant food that eats like a meal in a bowl.

Red beans and rice with smoked sausage and ham shank, simmered low with thyme, sage, and cayenne. A New Orleans Monday tradition cooked from dried beans.