|Latin American Cooking|
|by Elisabeth Lambert Ortiz|
This exotic but uncomplicated cookbook comes complete with an introduction and notes on ingredients.
1 - 10 of 12 for pork summer sausage
Result Page: 1
Cook sausage until brown. Drain ... ingredients into meat. Fold in eggs. Sprinkle top with bread crumbs. Bake in 10 x 6 x 1 1/2 inch baking dish for 25-30 minutes.
Brown sausage with garlic and ... seasonings. Add squash and sausage. Fold in eggs. Bake in casserole dish at 325 degrees for 25-30 minutes. Makes 4-6 servings.
Cook sausage and garlic until ... flavored stuffing mix may be used instead of dry bread crumbs. A 10" x 6" x 1 1/2" baking dish should be used. Serve 4 to 6.
Cook pork sausage in a skillet ... of cooked sausage, summer sausage, and cheese ... tablespoon lemon juice to 1 cup milk and let it sit for a few minutes.
Have your meat man grind the meat twice (or do your own if you have a grinder). Mix with the seasoning which can be adjusted to your taste, except do ...
Mix well. Leave in refrigerator overnight or about 12 hours. Form in rolls. Seal in aluminum foil. Poke holes in bottom. Place on rack in pan and ...
Saute sausage and garlic until ... at 325°F until light brown. Serves 6. This is a favorite of my family, even for those who don't eat squash otherwise.
Mix all ingredients thoroughly and refrigerate 24 hours. Divide in half and shape into two logs. Refrigerate again for 24 hours. Bake logs one hour ...
Combine all ingredients, mix well. Shape to form 2 (6 inch) log rolls, wrap airtight and chill 6 hours. Slice each roll into 6 (1 inch) patties, ...
Mix preceding ingredients well with hands. Refrigerate in covered bowl for 3 days. Every day, mix with hands well. On fourth day, make 6 rolls. Place ...
Result Page: 1
top of page