Pork and Clam Loaf

This is wrong, is the thought that popped into my head when I read this recipe. I know that certain recipes such as Paella have sausage, not breakfast sausage though, and maybe clams. However the thought of them together as a meatloaf is just too weird for me.

Pork and Clam Loaf

1 1/2 pound sausage
2 cans minced clams and juice
1 cup finely diced onions
2 cups cracker crumbs
3 eggs, beaten
1 cup milk

Combine all ingredients; form into loaf. Bake at 350 degrees for 1 hour, Yield: 8 servings.

Recipe from: Favorite Recipes of The Great Northwest, Meats Edition 1967

Grapefruit Sausage Kraut

This recipe is so weird I really don't know what to say about it. I have the feeling it must have come from some Citrus Commission because it specifies Florida grapefruit. I don't see how anyone else would think of combining grapefruit, cabbage and sausage. I guess it is possible that the acid from the grapefruit juice gives the cabbage a kraut-like flavor but I am not about to try it.

Grapefruit Sausage Kraut

1 tablespoon salad oil
1 onion, chopped
1 1/2 pounds sweet sausage
1 green cabbage, shredded
2 teaspoons sugar
2 teaspoon dill seed
1/2 teaspoon salt
1 1/2 cups Florida grapefruit juice
2 Florida grapefruit, sectioned

Heat oil in large saucepan or Dutch oven. Add onion and cook until tender, but not brown. Cut sausage into 1-inch pieces. Add to pan and cook until browned on all sides. Add shredded cabbage; cover and cook until cabbage begins to wilt, about 10 minutes. Remove cover, stir and continue to cook over low heat, uncovered, 20 minutes; stir occasionally. Add grapefruit sections and heat. Makes 6 servings.

From Money Saving Meals Magazine Winter 1974

Sausageburgers

Tonight I was going through one of my boxes of old recipe clippings and came across this oddity. I used to save any recipe I came across regardless of whether it sounded good or I would be likely to make it. This one is neither, it sounds weird and would probably taste weird too. I can kind of understand the breakfast sausage in the hamburger bun part, there are all types of breakfast sandwiches out there. The small amount of barbecue sauce is ok but I draw the line at the bean sprouts. What possessed some magazine food editor to include them in this recipe? I can not think of one reason to add them except if La Choy was sponsoring the recipe and this isn't an ad it is just a recipe from an article.

Sausageburgers
1/4 cup softened butter or margarine

2 tablespoons bottled barbecue sauce

5 hamburger buns, split

1 8-oz. package brown and serve sausage links

1 1-pounds can bean sprouts, drained

Blend butter and barbecue sauce together; spread over cut surfaces of the buns. Split sausages in half lengthwise. Arrange over bottom halves of buns. Top each with 1/2 cup bean sprouts; cover with other half of bun. Wrap in aluminum foil. Buns may be prepared ahead of time and stored in refrigerator. To serve, heat oven to 400 degrees. Bake 10 to 15 minutes. Makes 5 burgers.