porksausage

Customers have written begging us to provide them with a recipe for Cuban bread, so that they can replicate sandwiches they had in Miami. As always, we're happy to oblige!

Cuban Sandwich

(482 grams) King Arthur Unbleached All-Purpose Flour

(14 grams) sugar

salt

instant yeast or active dry yeast

(57 grams) butter

(283 grams) lukewarm water

(567 grams) boneless pork: roast ribs chops or pork tenderloin

(43 grams) minced garlic

(14 grams) minced parsley

(7 grams) paprika (preferably hot)

cumin

black pepper

(28 grams) lime juice

(25 grams) vegetable or olive oil

roast pork (from above)

(114 grams) thinly sliced smoked ham

(340 grams) thinly sliced Swiss cheese

(312 grams) large "pickle barrel" pickles

(57 grams) butter melted olive oil

Did you ever wonder about the "pie" in pizza pie? This dish will make that connection clear for you. With its 1 1/2" tall crust cradling distinct layers of cheese, sausage, and tomatoes, this is definitely a knife-and-fork pizza PIE. We like to bake this in a big, 14" deep-dish pizza pan; it makes a spectacular presentation, right out of the oven. But if you don't have a big pan, feel free to use two 9" round cake pans. 
Deep-dish pizza has a long history in the city of Chicago, where it's revered as a delicious native invention. The crust, based on a recipe whose supposed provenance is Chicago's Pizzeria Uno, has an unusual flaky/tender texture, and great taste — courtesy of three types of fat: vegetable oil, olive oil, and butter. Also, the tiny bit of cornmeal adds subtle but delightful crunch.

Chicago-Style Deep-Dish Pizza

(35 grams) yellow cornmeal

(11 grams) salt

instant yeast

olive oil

butter

(25 grams) vegetable oil or salad oil

+ 2 tablespoons (255 grams) lukewarm water

mozzarella cheese sliced

plum tomatoes tomatoes

garlic

sugar

Pizza Seasoning

(113 grams) freshly grated Parmesan or Asiago cheese

This recipe is a project, no doubt about it. Homemade crust, slowly simmered sauce, even homemade sausage — all contribute to the pizza's wonderful marriage of flavors and textures. When time is a challenge, substitute store-bought bulk sausage, and 2 cups of your favorite pizza or spaghetti sauce from a jar. But please don't substitute a ready-made crust for this delightfully different homemade crust, featuring many of the same elements as Chicago deep-dish crust — with the addition of golden semolina. 
Our thanks to Jess, a frequent visitor to our blog, for passing this recipe along.

Stuffed Pizza

(723 grams) King Arthur Unbleached All-Purpose Flour

(142 grams) semolina flour

(15 grams) salt

(99 grams) vegetable oil

(28 grams) butter

(340 grams) to 1 3/4 cups (397 grams) lukewarm water

pork

(9 grams) salt

paprika

garlic powder

fennel seed

red chili pepper flakes (more for spicier sausage)

oregano

sage

basil

thyme

(14 grams) butter

(71 grams) coarsely grated onion

tomatoes

spinach

(133 grams) freshly grated Parmesan Romano aged Asiago cheese

pepperoni

pizza seasoning freshly grated hard cheese herbs

The pig/frank in a blanket is a popular crowd-pleaser that has many renditions. In this variation we've kept the traditional "pig" (the mini hotdog) and wrapped it in a chewy, salty pretzel "blanket." Your favorite mustard is our recommended dipping choice. We like adding a touch of sweet honey to a Dijon-style mustard to counteract the saltiness of the pretzels and hotdogs.

Stuffed Pretzel Bites

(360 grams) King Arthur Unbleached All-Purpose Flour

(18 grams) non-diastatic malt powder or 1 tablespoon (11 grams) sugar

King Arthur Easy-Roll Dough Improver (optional but helpful)

unsalted butter

(6 grams) salt

(227 grams) water

mini hotdogs

(18 grams) salt optional

(64 grams) baking soda

salt salt

This all-in-one casserole, with its soft, creamy texture, can be served for breakfast, lunch, dinner — or all three! In fact, it was such a huge hit out of our test kitchen that many people asked for a sneak peek at the recipe. Although simple, our secret to this custard-y entrée is making it with soft white sandwich bread; a <a href="//www.kingarthurflour.com/recipes/pain-de-mie-recipe">pain de mie</a>, with its straight sides and tighter crumb, is especially suitable.

Savory Bread Pudding

pork sausage meat

(170 grams) yellow onion

button mushrooms stems removed and sliced

garlic garlic powder

salt divided

herbes de Provence

(57 grams) white wine chicken stock or vegetable stock

(227 grams) grated cheddar cheese divided

(454 grams) cubed leftover bread pain de mie or soft white sandwich bread

eggs

(454 grams) milk

(227 grams) heavy cream

These make-ahead, bake when you need them appetizers can be filled any number of ways (choose one or more fillings from the options below), and are as tasty as they are elegant.

Stovepipe Savory Pastries

recipe Fast and Easy Puff Pastry

(78 grams) minced onions or shallots

(156 grams) mushrooms ground or finely chopped

(57 grams) dry sherry

chives

parsley

Worcestershire sauce

(85 grams) cream cheese

salt and pepper

sausage

(156 grams) diced onions

(21 grams) fresh bread crumbs

(113 grams) grated Fontina cheese

(113 grams) grated Parmesan cheese

(106 grams) pine nuts

This is the perfect way to make your holiday breakfast a deliciously stress-free experience. You can put this strata together ahead of time, tuck it into the refrigerator, and pop it in the oven Christmas morning before you get the coffee started. For many families, this is a treat they look forward to every year.

Holiday Breakfast Strata

broccoli florets

bread

(227 grams) shredded cheddar cheese we prefer Cabot extra-sharp

onion

milk

dry mustard

For such a simple meat-filled pie, tourtière certainly has a vast number of different incarnations! As one French baker we know says, "There are as many recipes for tourtière as there are cooks in Quebec." The meat can range from pork, chicken, or beef, to lamb, veal, or even duck. Some pies are simply meat and onions; others include potatoes and/or celery as well. The recipe you see here was developed in conjunction with a King Arthur employee-owner whose French Canadian roots made her the perfect taste-tester.

Christmas Tourtière

(283 grams) Pastry Flour Blend

(142 grams) butter

baking powder

(454 grams) water

(340 grams) potato peeled and cut into 1/2" dice

pork pork

clove

nutmeg

allspice

Many different vegetables work well in these dumplings. Feel free to experiment! Try bok choy, blanched collard greens, Brussels sprouts, or even kimchi in place of the cabbage. Our thanks to blogger Cynthia Chen McTernan of <a href="http://tworedbowls.com">Two Red Bowls,</a> who shares the story of her family's dumpling-making gatherings in the Holiday issue of Sift magazine.

Pork and Cabbage Dumplings

(378 grams) King Arthur Unbleached All-Purpose Flour

+ 2 tablespoons (255 grams) boiling water

(106 grams) shredded Napa cabbage cabbage

(227 grams) ground pork chicken

(25 grams) finely sliced scallions

(28 grams) soy sauce

sesame oil

Shaoxing rice wine sake

garlic (1 to 2 cloves)

ginger

granulated sugar

(7 grams) cornstarch

These steamed pork bao make for a fragrant and satisfying breakfast according to the recipe developer Betty Liu. While they’re commonly found in Shanghainese breakfast markets, they can also be a savory snack or a welcome addition to any meal. In this rendition, ginger-scallion water is added to the pork filling to ensure the bao are both juicy and full of flavor.

Steamed Pork Buns (Xian Rou Bao)

(227 grams) milk warm

(74 grams) granulated sugar

vegetable oil

scallion

ginger peeled

(350 grams) ground pork*

soy sauce

Shaoxing rice wine*

white pepper

The giant party sub has become somewhat of an American icon when it comes to feeding a crowd. We've come up with a rendition in which the filling is elegantly packed away inside a simple bread dough and then baked. The result is a sandwich whose cheese center is wonderfully oozy, but which nevertheless stays in place — no lava flow!

Braided Stromboli

(227 grams) lukewarm water

(245 grams) King Arthur Semolina Flour

(150 grams) King Arthur Unbleached All-Purpose Flour

(227 grams) Provolone cheese thinly sliced

(113 grams) salami thinly sliced

(113 grams) diced roasted red peppers

This creative take on fall flavors comes from Vivian Howard, of Chef & the Farmer in North Carolina. Her casserole features a rich, cheese-laced sauce that surrounds sweet roasted squash, hearty turnip greens, and lightly spiced sausage for an immensely satisfying dish with a down-home touch.

Butternut Squash, Italian Sausage, and Turnip Green Gratin

(184 grams) chopped leeks white part and some of the green

(14 grams) King Arthur Unbleached All-Purpose Flour

(340 grams) milk

(170 grams) Fontina cheese

(39 grams) Pecorino Romano cheese grated

(454 grams) bulk Italian sausage sweet or hot

butternut squash

(25 grams) light brown sugar packed

turnip

(14 grams) unsalted butter (for the pan)

(170 grams) Fontina cheese cubed

(35 grams) grated Pecorino Romano cheese

(50 grams) extra-virgin olive oil

New Orleans’ famous meat-lovers’ sandwich, stacked high and layered with chopped marinated olives and provolone, is serious party food.

Muffaletta

(113 grams) water cool

All of the starter

(420 grams) King Arthur Unbleached All-Purpose Flour

(227 grams) water lukewarm

olive oil or garlic oil

(340 grams) olives green and black chopped

(227 grams) ham sliced

(227 grams) Genoa salami sliced

(227 grams) Provolone cheese sliced

(227 grams) mortadella sliced

egg white beaten with 2 tablespoons (28 grams) water

sesame seeds optional

Pizza for breakfast? No cold, old slices here. This pizza features soft-scrambled eggs in a creamy sauce topped with sausage, peppers, onions... whatever your favorite omelet topping! Sharp cheddar cheese adds tang, and mozzarella gives that stretch and pull we love. Treat the family this weekend and make pizza... for breakfast!

Breakfast Pizza

pizza dough regular Pizza Crust OR Whole Wheat Crust

(227 grams) breakfast sausage

(71 grams) diced onion

(71 grams) diced peppers red

(43 grams) butter

(21 grams) King Arthur Unbleached All-Purpose Flour

(227 grams) milk

(113 grams) shredded sharp cheddar cheese

(113 grams) shredded mozzarella cheese

The combination of mortadella (aka mortazza, the aromatic, fat-studded cured pork), fresh cheese, and pistachio is a classic for a reason. In this recipe, which is directly inspired by La Mortazza, a dish at Evan Funke’s LA restaurant Mother Wolf, that trifecta of ingredients is the filling for a round of Neapolitan-style pizza dough that’s folded over onto itself before being baked to create a stuffable pizza sandwich. Seasoned with lemon zest, nutmeg, and plenty of olive oil, it’s a symphony of flavors and textures. This recipe was one of our Bake of the Week features for April 2024.

Mortadella Pizza Sandwich

(8 grams) table salt

(170 grams) water lukewarm (105°F to 115°F)

Top 16 porksausage recipes from across the web

The most viewed porksausage recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cuban Sandwich

Chicago-Style Deep-Dish Pizza

Stuffed Pizza

Stuffed Pretzel Bites

Savory Bread Pudding

Stovepipe Savory Pastries

Holiday Breakfast Strata

Christmas Tourtière

Pork and Cabbage Dumplings

Steamed Pork Buns (Xian Rou Bao)

Braided Stromboli

Butternut Squash, Italian Sausage, ...

Muffaletta

Breakfast Pizza

Mortadella Pizza Sandwich

Taiwanese Breakfast Bao

Top 16 porksausage recipes from across the web

The most viewed porksausage recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cuban Sandwich

Chicago-Style Deep-Dish Pizza

Stuffed Pizza

Stuffed Pretzel Bites

Savory Bread Pudding

Stovepipe Savory Pastries

Holiday Breakfast Strata

Christmas Tourtière

Pork and Cabbage Dumplings

Steamed Pork Buns (Xian Rou Bao)

Braided Stromboli

Butternut Squash, Italian Sausage, ...

Muffaletta

Breakfast Pizza

Mortadella Pizza Sandwich

Taiwanese Breakfast Bao

The most viewed porksausage recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine