1 - 10 of 151 for morton tender quick sausage

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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 ...

Knead well and refrigerate in covered container. On each of the next 3 days, knead 5 minutes and return to refrigerator. On the 4th day, knead and ...

Mix all together well. Cover and refrigerate. For the next five days mix well. On fifth day form into rolls the size of a silver dollar. Place on ...

Mix and knead 5 minutes for 3 days. On the fourth day knead and make 6 rolls. Bake on oven rack with pan underneath 10 hours at 150 degrees.

Mix all ingredients together thoroughly. Let set 30 minutes, mix again. To cook, shape into patties. Brown both sides lightly in small amount of ...

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.

Mix all ingredients ... towels. Wrap and store. Keeps several weeks in refrigerator and can be frozen. Makes about 6 logs. Like homemade summer sausage.

Mix ingredients thoroughly. Shape into rolls no thicker than 1 1/2 inch diameter. Refrigerate wrapped rolls for 24 to 36 hours. Bake on broiler rack ...

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 well. Seal 2 inch diameter roll or rolls in foil. Seal both ends. Refrigerate 24 hours. Place in pan of boiling water. Boil 1 hour and let cool. ...

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