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Results 21 - 30 of 101 for homemade sausage
Mix and knead 5 minutes every day for 4 days. On 4th day, knead and bake 7 hours at 200 degrees.
22. HOMEMADE SAUSAGE
Mix all ingredients together. Add red wine as needed to form proper consistency.
23. HOMEMADE SAUSAGE
Mix all ingredients and make into 3 rolls. Wrap in foil. Store in refrigerator for 24 hours. Poke holes in foil to let greased drain out. ...
Mix preceding ingredients well with hands. Refrigerate in covered bowl for 3 days. Every day, mix with hands well. On fourth day, make 6 ...
Mix 20 pounds of ground ... used for Polish sausage). Smoke in a good ... even when fully cooked.) Hamburger may be substituted for the venison.
26. HOMEMADE SAUSAGE
Mix the meat together thoroughly and stir in the seasoning. Place in the refrigerator 10 to 12 hours to flavor. Will make 5 pounds. (It is ...
Mix all ingredients together. Make 2 or 3 long thin rolls; wrap in foil shiny side next to meat. Let stand 24 hours in refrigerator. Poke ...
Mix 50/50 grape jelly and ... reduce heat. Add cut up hot dog and Polish sausage already boiled. Simmer for 15-20 minutes, low heat. Serve in sauce.
29. HOMEMADE SAUSAGE
Mix both the fat and ... This makes 5 pounds of sausage. Before refrigeration, the Indians could protect it and leave it outside in the winter.
Mix together - roll into 3 rolls in foil (dull side out). Let stand 24 hours in refrigerator - punch holes in bottom of each roll. Place on ...
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