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Results 31 - 40 of 50 for smoke beef sausage
Buy the cheapest hamburger possible, ... to have the sausage hold its shape and moisture. ... turning the sausage every 2 hours. NOT FATTENING.
Mix all spices together. Gradually ... then up to 180 degrees. Turn 1/4 turn every 2 hours, this makes the sausage (salami) make its own skin.
Mix all ingredients well. Shape into 2 firm rolls. Wrap tightly in Saran Wrap and put in refrigerator overnight. Next day, wrap again in ...
Mix spices together and add ... hours. Turn every 2 hours at quarter turns. Sausage will form its own crust. Good for pizza, snacks, or sandwiches.
FIRST DAY: Mix ingredients well ... and work into sausage rolls. Place on rack in ... pasta salads, on pizza, sandwiches, and just to eat plain!
36. SMOKED BEEF SOUP
Cook potatoes, butter, and onion ... Remove from heat and stir in milk, corn, and beef. Heat to serving temperature. Salt and pepper to taste.
37. BEEF SAUSAGE
Mix all ingredients well. Roll into two long sticks. Wrap in foil. Allow to stand in refrigerator for 36 hours. Place foiled rolls on top ...
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 ...
39. BEEF SAUSAGE
Mix all ingredients and refrigerate 24 hours. Divide and wrap in 3 packages of foil. Poke holes in bottom of the roll. Place on ...
Mix all in large bowl. Shape into 2 rolls - put in aluminum foil, shiny side out - refrigerate 24 hours. Next day, punch holes in the end ...
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