|James McNair's Beef Cookbook|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
Results 1 - 10 of 297 for beef smoked sausage
Soak the casing ... coarse blade. Grind beef using the fine ... casings using a sausage stuffing attachment of ... 180°F and 190°F. Smoke the sausage away ... freeze for longer keeping.
Pick over the beans, discarding any that are broken. Rinse well and remove any beans without skins or that float to surface. Saute one chopped onion ...
Cut smoked sausage into equal portions. ... taste!). The garlic is not traditional but adds flavor; the amount may be increased or omitted according to taste.
Saute sausage, onion, green ... through. If desired top with crushed red peppers at serving time. NOTE: Leftovers can easily be reheated in microwave oven.
Cover sausage with water, add ... done. This is a good one-dish meal served with Corn Bread Muffins (made from recipe on Corn Bread box) and sliced tomatoes.
This is cooked ... 3rd layer: place cut up sausage Cook about 45 minutes or until tender. NOTE: After dishing out sprinkle with white vinegar if desired.
Combine all ingredients and mix together well. Mix each day for 4 days. On the 5th day, roll into 5 rolls, wrap in aluminum foil. Poke holes in ...
Cut meat and ... are using pre-cooked sausage). Spray sheets ... mark (cabbage releases a lot of liquid) so that your vegetables do not get too tender.
Sauté onion and bell pepper in olive oil until tender. Mix all ingredients and place in medium size crock pot. Turn on low and cook for 8-10 hours or ...
In a 12-inch skillet, slice, and place sausage in a pinwheel. ... and potatoes are done. Serve with butter. A very hearty and comforting dinner. Serves 4
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