What recipes are shown on this 'Sweet Fall' page?

Six sausage-based ideas: (A) sausage links with hot spiced orange slices, (B) Sausage Stuffing, (C) Sports Special Sausage-Burger, (D) Crepe Saus-ettes, (E) Pork Sausage Links with Lima Beans En Casserole, and (F) Pigs in Hay.

What ingredients go into the Sausage Stuffing recipe?

4½ qts. fluffy bread crumbs, 1½ lb. pure pork sausage meat, 2¼ cups chopped celery, 3 tbsps. chopped onion, 3 tbsps. chopped parsley, 3 tsps. salt, and ¼ tsp. pepper; add ½ cup hot water if dry.

At what temperature and how long is the extra stuffing baked?

In a moderate oven (350° F.) for about 45 minutes, or until browned around the edges. The recipe makes enough for a 10-lb. bird plus an extra bowl.

What sauce is served with the Crepe Saus-ettes?

An orange sauce made from 1 cup orange juice, juice of 1 lemon, ½ cup light corn syrup, and ¾ cup sugar, cooked to a syrup consistency.

What is 'Pigs in Hay'?

Hot pork sausage links served in a bed of shoestring potatoes — described as a paraphrase of 'Chicken in the Rough,' popular on the Pacific Coast, and ideal for drop-in guests.

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Sweet Fall Vintage Pork Sausage Recipe Page - Magazine Ad Scan (Not Automotive)

Vintage 'Sweet Fall' magazine recipe page with photos of food dishes

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Vintage magazine 'Sweet Fall' recipe feature page showing labeled food dishes and recipes.

AI caption August 2012 · Photo 1666 of 2796

This scan is not an automotive document at all — it is a vintage full-color magazine page titled "Sweet Fall," featuring a photo spread of pork sausage dishes with six labeled recipes and serving ideas (A–F). The page includes: (A) crisp pork sausage links served with clove-spiked, sugar-glazed hot orange slices; (B) a full Sausage Stuffing recipe for turkey or fowl, with measured ingredients (4½ qts. bread crumbs, 1½ lb. pure pork sausage meat, chopped celery, onion, parsley, salt and pepper) and baking instructions (350° F., about 45 minutes, enough for a 10-lb. bird); (C) a "Sports Special Sausage-Burger" served drive-in style on toasted buns with lettuce, onion and piccalilli; (D) "Crepe Saus-ettes," thin pancakes wrapped around sausage links with an orange-lemon-corn syrup sauce recipe; (E) pork sausage links baked with lima beans in individual casseroles; and (F) "Pigs in Hay," sausage links on shoestring potatoes, described as a paraphrase of the Pacific Coast's "Chicken in the Rough." The page appears to be from a mid-20th-century food advertisement or magazine feature and contains no vehicle-related information, fuse data, wiring, or part numbers.

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Frequently asked questions

What recipes are shown on this 'Sweet Fall' page?: Six sausage-based ideas: (A) sausage links with hot spiced orange slices, (B) Sausage Stuffing, (C) Sports Special Sausage-Burger, (D) Crepe Saus-ettes, (E) Pork Sausage Links with Lima Beans En Casserole, and (F) Pigs in Hay.
What ingredients go into the Sausage Stuffing recipe?: 4½ qts. fluffy bread crumbs, 1½ lb. pure pork sausage meat, 2¼ cups chopped celery, 3 tbsps. chopped onion, 3 tbsps. chopped parsley, 3 tsps. salt, and ¼ tsp. pepper; add ½ cup hot water if dry.
At what temperature and how long is the extra stuffing baked?: In a moderate oven (350° F.) for about 45 minutes, or until browned around the edges. The recipe makes enough for a 10-lb. bird plus an extra bowl.
What sauce is served with the Crepe Saus-ettes?: An orange sauce made from 1 cup orange juice, juice of 1 lemon, ½ cup light corn syrup, and ¾ cup sugar, cooked to a syrup consistency.
What is 'Pigs in Hay'?: Hot pork sausage links served in a bed of shoestring potatoes — described as a paraphrase of 'Chicken in the Rough,' popular on the Pacific Coast, and ideal for drop-in guests.