|Country Ground Beef|
|by Linda Piepenbrink|
This bestselling cookbook is stuffed with some 300 hearty recipes from family cooks who are big on taste, short on effort, and economical besides.
1 - 10 of 92 for beef summer sausage
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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, 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 together, gently with hands (as with a meat loaf). Shape in rolls 3x6 inches long. Wrap in saran wrap; refrigerate for 24 hours. ...
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 ...
Mix well and leave overnight in refrigerator (covered). Divide in 4 sections (shape into 3x6 rolls). Wrap in Saran Wrap and refrigerate overnight ...
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.
Crumble sausage in skillet, brown ... bite sizes. Combine all ingredients in large pot; bring to a boil. Simmer covered, until vegetables are tender. Enjoy.
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.
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