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Results 31 - 40 of 143 for sausage ground beef
Buy the cheapest hamburger possible, ... to have the sausage hold its shape and moisture. ... turning the sausage every 2 hours. NOT FATTENING.
This makes strong garlic flavor; can use less. Mix together well; use hands. Cover and refrigerate overnight. Second day, mix and make ...
Day 1: Mix all ingredients; ... as liquid smoke, sausage seasoning, onion salt. To make ... teaspoon fennel seed and 1/2 teaspoon ground anise.
Brown meat in large skillet; pour off excess fat. Add green pepper, onion and 1 cup celery and cook until tender. Combine soup mix and ...
Brown hamburger and sausage and drain grease. Cook all ... cheese and 1 large container (16 ounce) of sour cream. Heat until warm. Freezes well.
Mix spices in water and add hamburger; mix well. Form into 3 rolls. Wrap in heavy-duty foil, shiny side up. Chill for 24 hours. Poke holes ...
Brown meat together and drain. Cube up cheese and melt into the meat. Add spices and mix well. Mound onto party rye bread. Freeze slices on ...
Mix liquid smoke with water, then add meat. Mix well. Add all other ingredients. Shape into 3 rolls. Roll in foil each separately shiny ...
Shape into rolls and wrap in Saran wrap. Wrap around several times. Let stand overnight in refrigerator. Tie both ends very tight. Then ...
Mix well; shape into rolls. Wrap tightly in aluminum foil. Refrigerate for 3 days. Put in cold water, wrapper and all. Bring to a boil and ...
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