|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 92 for beef summer sausage
Result Page: 1
Mix well, cover and refrigerate for 24 hours. Repeat for a second 24 hours. Form into 5 rolls. Bake on a rack at 180°F for 5 hours in broiler ...
Mix all ingredients well in a large bowl. Cover with plastic wrap. Refrigerate for 3 days. Each day remove from refrigerator let warm to room ...
1st day - Mix, cover and refrigerate. 2nd day - Mix, cover and refrigerate. 3rd day - Form into 5 rolls, place on broiler rack or pan. Bake 2 1/2 to ...
Mix well and leave overnight in refrigerator (covered). Divide in 4 sections (shape into 3x6 rolls). Wrap in Saran Wrap and refrigerate overnight ...
Mix all ingredients together, gently with hands (as with a meat loaf). Shape in rolls 3x6 inches long. Wrap in saran wrap; refrigerate for 24 hours. ...
Mix well. Keep in refrigerator for 3 days. Once a day, knead well and return to refrigerator. On the 4th day, knead well and roll into 3 or 4 rolls. ...
Mix all ingredients together and form into rolls 2 inches in diameter. (Makes about 4 rolls.) Seal each roll in aluminum foil and refrigerate 24 ...
Cook sausage and onion in ... low. Cover and simmer for 5 minutes or until the zucchini is tender. Sprinkle each serving with Parmesan cheese, if desired.
Melt cream cheese ... thoroughly blended. Stir in Beef Stick summer sausage. Keep warm over low heat. Spread on rye crackers and serve as appetizer or snack.
Crumble sausage in skillet, brown ... bite sizes. Combine all ingredients in large pot; bring to a boil. Simmer covered, until vegetables are tender. Enjoy.
Result Page: 1
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