Ground pork recipes

A big-batch deer sausage recipe with equal parts ground venison and pork, seasoned with cayenne, paprika, brown sugar, and hot sauce. Mix, stuff into casings, and you're set for the season.

Homemade Italian pepper sausage with coarse ground pork, salt pork, fennel, paprika, red pepper flakes, and red wine stuffed into natural hog casings.

Slow-simmered Sicilian ragu with ground pork, pureed tomatoes, soffritto vegetables, and fresh mint. Freezes for months and gets richer with every reheat.

A hearty ground pork meatloaf seasoned with garlic, oregano, and fresh parsley, topped with tomato sauce and baked until juicy. Simple comfort food the whole family will love.

It is sure well worth the effort, because these sausages are the best tasting ones!

Pork and pineapple meatballs blend ground pork with crushed pineapple, green onion, and breadcrumbs for sweet-savory fried bites. Easy weeknight tropical main dish ready in 45 minutes.

Numero Uno Chili simmers ground beef and pork with cocoa, cinnamon, toasted cumin, and Mexican oregano for a rich, complex bowl with serious depth. Kidney beans and cornmeal round out the texture.

Classic American meatloaf made fluffy with a milk-soaked white bread panade, blended ground beef and pork, and a savory mix of sage, mustard, and Worcestershire. Optional ketchup glaze.

Homemade kielbasa sausage: traditional Polish pork-and-beef sausage seasoned with garlic, marjoram, allspice, and brown sugar. Stuffed into casings and rested overnight for deep flavor.

Mapo tofu is a Sichuan classic: silky tofu simmered with ground pork, black bean garlic sauce, and red chili paste, ladled over steamed white rice.

Pork medallions seared and finished with a red wine pan sauce built on shallots, ginger, balsamic, honey, and butter. Bistro-style technique that turns boneless pork loin into a 35-minute dinner.

Orjaleves is a traditional Hungarian wedding soup made with beef bones, pork, saffron broth, root vegetables, and handmade spiral egg noodles. A rich, celebratory first course.

Cherry almond glazed pork loin roasted low and slow, then finished with a spiced cherry preserves glaze of cinnamon, nutmeg, cloves, and toasted almonds. A show-stopping holiday roast.

Ham loaf made with ground ham and pork, glazed with a tangy currant jelly and mustard sauce. The best way to use leftover ham in a comforting retro meatloaf.

A white meat based sausage made in Europe and Britain, wherever blood sausage (black pudding) tends to be made. It is usually associated with Christmas time in France. The traditional Boudin Blanc in France dates back to the middle-ages. White puddings are also traditional in Spain, Ireland and some parts of Britain.

Pork and beef chili with cocoa, cinnamon, and a finishing stir of masa harina. The mole-inspired chili that builds dark depth over a slow simmer. Beans optional.