This is easy & excellent! Your kids will be asking for more.

You'll need:

• 6 BREAKFAST PORK SAUSAGE PATTIES, (ABOUT 12 OUNCES TOTAL)
• 4 LARGE EGGS
• 2 TABLESPOONS MAYONNAISE
• 1 TABLESPOON FRESH CHIVES, CHOPPED
• 1 TABLESPOON DIJON-STYLE MUSTARD
• 1 TEASPOON CHILI SAUCE, SUCH AS SRIRACHA, OR MORE TO TASTE
• SALT
• 6 SOFT DINNER ROLLS, SPLIT HORIZONTALLY

Directions:

Place the eggs in a medium saucepan and add enough cold water to cover by 1 inch. Place over high heat and bring to a boil. Cover, remove from the heat, and let stand 15 minutes.

Meanwhile, in a large skillet over medium heat, cook the pork sausage patties until browned and cooked through, 2 to 3 minutes per side. Transfer to a paper towel-lined plate and cover loosely to keep warm.

Drain the eggs and transfer to a bowl of ice water. When cool enough to handle, peel and coarsely chop the eggs. In a large bowl, combine the chopped eggs, mayonnaise, chives, mustard, and chili sauce. Season with salt and, if desired, additional chili sauce and set aside.

Arrange the cilantro sprigs (if desired) on the bottom halves of rolls. Top with the sausage patties, egg salad, and top halves of rolls and serve. 6 Servings.

*Adapted from Pork, Be Inspired. Delicious!

1. Melt butter in a skillet, and mix in the soy sauce. Saute the green onions and garlic until lightly browned.
2. Place the pork steaks in a cast iron skillet (or any good skillet), cover, and cook 8-10 minutes on each side. Remove lid, and continue cooking 10 minutes.

Notes: This is a great way to introduce green onions to younger children.  Excellent served with your favorite rice dish & a fresh salad.

You'll Need:

• 1 POUND REGULAR BREAKFAST SAUSAGE
• 4 TABLESPOONS FLOUR
• 1 1/2 CUPS SKIM MILK
• TO TASTE, SALT AND BLACK PEPPER
• (Dash Garlic Powder, if desired)

Directions:

In large skillet over medium-high heat, cook and crumble sausage to lightly brown. Schenker Farms sausage is so lean, you won't need to drain it.  Sprinkle flour over sausage in skillet, stir to blend, add milk to pan all at once. Cook, stirring constantly, over medium-high heat, until thickened and bubbly. Season to taste with salt and pepper & a dash of garlic powder, if desired. For a zesty sausage gravy, add a dash of crushed red pepper. Serve over hot baked biscuits, toasted English muffins or toast.

Serves 4

You'll need: 

2 CUPS SELF-RISING FLOUR

1 CUP BUTTERMILK

3 TABLESPOONS LARD

Directions:

Put lard & flour into a bowl. Crumble together with your hand, until small pea-sized balls appear. Add buttermilk and stir in gently. Roll out to 1" thick onto a floured counter. Cut with a floured glass. Bake at 425 degrees for 8-10 minutes. Brush with butter while warm & serve.

These are a family favorite & easy enough for a 10 year old to make.

You'll need:

2 Chorizo links, sliced
1-2 cloves garlic, peeled & sliced
1 large bunch kale, finely sliced
1/2 lemon
handful of roasted almonds

Optional: Handful of cherry tomatoes

DIRECTIONS:

1. Heat a frying pan on a medium high heat. Add a little oil and the chorizo. Cook for 2-3 minutes or until well browned on the first side.

2. Turn and cook for a few seconds on the other side. Remove from the pan to a clean plate.

3. Add garlic and kale to the chorizo drippings in the pan and stir fry for 2-3 minutes or until kale is wilted and tender. Add a handful of cherry tomatoes, if desired.

4. Return chorizo to the pan to warm up. Taste and season with salt, pepper and a small squeeze of lemon.

5. Serve with almonds sprinkled over.