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Results 31 - 40 of 296 for sausage liquid smoke
Brown bacon, onion, hamburger and sausage together. Drain most of the ... mix sugars, catsup, liquid smoke, dry mustard, salt and ... degrees for one hour.
This is one of the ... include plenty of sausage from the pot, along with ... be stored in the refrigerator, and the file added after reheating.
Cook beef and sausage until done and drain. Cook ... and all ingredients. Bake at 350°F for 45 minutes. It also freezes well for later use.
Make Roux: Heat oil and ... Add crabmeat, sliced sausage and continue cooking. Add water ... as to not break okra. Serve over rice. Delicioso!
Prepare rice according to package ... with Pam. Add sausage, onions, green pepper and ... Add tomatoes, reserved liquid, garlic powder, thyme and ... well. Fold in rice.
36. SUMMER SAUSAGE
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 ...
Dissolve Tender Quick and any additional salt in the water and mix well with meat. Sprinkle remaining ingredients over surface of meat. Mix ...
Mix everything together. Divide into 3 portions. Roll into a log 2 inches. Wrap in aluminum foil (shiny side in). Refrigerate 24 hours. ...
39. SUMMER SAUSAGE
Mix all ingredients thoroughly and refrigerate 24 hours. Divide in half and shape into two logs. Refrigerate again for 24 hours. Bake logs ...
40. VENISON SAUSAGE
Mix well and form into 5 (2 pound) rolls. Refrigerate 48 hours. Place on a broiler pan and bake for 8 hours at 200 degrees. Note: To sample ...
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