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Results 71 - 80 of 273 for smoked hamburger sausage
Mix all ingredients together and form into rolls 2 inches in diameter. (Makes about 4 rolls.) Seal each roll in aluminum foil and ...
72. SUMMER SAUSAGE
Mix together like a meat loaf. Divide and form into 3 loaves (or rolls). Roll lightly in foil. Let stand 24 hours in refrigerator. Bake at ...
73. SUMMER SAUSAGE
Knead all ingredients together for 5 minutes, cover, place in refrigerator and repeat kneading on 2nd, 3rd and 4th day (best not to use ...
74. SUMMER SAUSAGE
Mix all together. Make 3 rolls. Chill 24 hours. Bake at 250 degrees on broiler pan on rack.
Mix all ingredients together, gently with hands (as with a meat loaf). Shape in rolls 3x6 inches long. Wrap in saran wrap; refrigerate for ...
76. 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 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 ...
Mix all ingredients well together with hands. Shape into 3 rolls. Wrap in foil, shiny side in. Refrigerate 24 hours. Poke holes in foil and ...
Mix together with hands; refrigerate. Knead once a day for 3 days. FOURTH DAY: Form into 2-inch diameter rolls. Place on rack in smoker ...
Cook sausage in skillet until browned; remove ... rice and water, cover and cook additional 25 minutes or until rice is tender. 4 to 6 servings.
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