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Results 41 - 50 of 101 for homemade sausage
41. SPAGHETTI SAUCE
Brown meat in the bottom ... remaining ingredients. Pork, sausage, prosciutto or pancetta drippings ... the pasta quantity being served with it.
Remove skins from sausage and combine with ground beef ... the sauce is too thin, cook a little longer until it reaches the desired consistency.
Mix well until the water is worked into the meat. Shape into size of cracker. Set in refrigerator for 24 hours. Bake for 1 hour at 200 ...
Mix all ingredients together and chill for 24 hours, shaping into 2 rolls. Cook 20 minutes in microwave. Then bake in a 350 degree oven, ...
Mix the above ingredients together ... to commercially packaged sausage, wrap in plastic wrap ... will keep well in refrigerator for 2 to 3 weeks.
Mix all ingredients well and shape into a roll about 9 inches long. Wrap in foil and cool in refrigerator 24 hours. Bake at 350 degrees for ...
47. HOMEMADE SAUSAGE
Cut pork shoulder into small ... blend. Mix again and stuff casings. This maybe done with a funnel or a sausage machine. Funnel needs a wide mouth.
Cut Italian sausage into 1-inch pieces, cook until ... some of the grease (1 tablespoon). Simmer for 3 to 4 hours or until desired thickness.
Combine rolls into a ball. Roll into a 13-inch circle and place on a 12-inch pizza pan sprayed with non-stick cooking spray. Cover with ...
Note: You may need additional flour and water for dough consistency. Combine flour, yeast, oil, salt, and warm water in a bowl. I put it in ...
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