|by Maria Middlestead|
This cookery book is intended to explode the myth that whole food is solemn or boring.
Results 1 - 10 of 6,130 for sausage
Using kitchen scissors or a sharp knife, slice sausages into halves lengthwise; ... or Romano cheese and run under the broiler just until cheese melts.
In a skillet over low heat, break up sausage meat and simmer ... lined cookie sheet and bake at 375°F for 12 minutes, or until golden and cooked through.
Combine sausage meat and bread crumbs, add the melted butter and seasonings, and lightly sauté for a few minutes. Cool and blend with the beaten egg.
Use fresh basil ... Peel garlic. Slice sausage into 1 inch ... sausages and peppers. Serve accompanied with Parmesan or Romano cheese for sprinkling at table.
Slice the sausage into 1 1/2 ... occasion, layer on a bit of Parmesan or mozzarella cheese and place under the broiler 2-3 minutes before serving. Mangia!
Wash lentils and ... Drain. Choose Italian-Style sausages or brats. Any ... oven. Leave the Parmesan, cumin seed and garlic powder til just before baking.
Cooks Note: Milk, ... a skillet, sauté sausage until no longer ... 40-50 minutes. Variation: Use chopped country ham instead of sausage. Makes 6-8 servings.
Dice lean salt ... Remove casing from sausages; break up ... Sprinkle the top with a little chopped parsley and paprika for extra color before presentation.
Cut smoked sausage into equal portions. ... taste!). The garlic is not traditional but adds flavor; the amount may be increased or omitted according to taste.
Pan-fry sausage until brown and ... Combine all ingredients, mixing well. Stuff bird just before roasting. Yield: 12 cups (Enough to stuff 16 pound bird)
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