1 - 10 of 69 for homemade pepper sausage
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Remove skins from sausage and combine with ... skillet with onions, peppers, garlic and ... cook a little longer until it reaches the desired consistency.
Finely chop the ... don't like spicy sausages; fry up ... using as part of a Sausage based Turkey Stuffing or Dressing, or as a filling for stuffed peppers.
Grind the meat; add the seasonings, mix with a wooden paddle. Press mixture down in pan. Stand in a cold place. Use only top quality meat. Dry the ...
Mix thoroughly. Cover and refrigerate. Day 2 - Mix again and refrigerate. Day 3 - Mix again and refrigerate. Day 4 - Mix again and refrigerate. Day 5 ...
Mix the above ... to commercially packaged sausage, wrap in ... more before re-wrapping in plastic. This will keep well in refrigerator for 2 to 3 weeks.
Slice roll in ... with chopped bell pepper, onions and ... chopped olives and mushrooms. Top with Mozzarella cheese. Bake at 350 degrees for 25-30 minutes.
Mix all ingredients well. Refrigerate 24 hours in covered container. Then mix again and let stand in refrigerator another 24 hours in covered ...
Place meat, water, salt, and pepper in pressure cooker. ... you are using sausage seasoning that is ... starting with a small amount of water in the skillet.
Mix all ingredients well. Form into 2 rolls and wrap in foil. Refrigerate 24 hours. With a fork poke holes in foil. Place rolls on broiler rack. Bake ...
Saute garlic and ... oven, drain. Brown sausage in the oven, ... spaghetti or your favorite pasta dish. Yield: enough for 3 dinners, freezes beautifully.
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