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Results 81 - 90 of 296 for sausage liquid smoke
Mix together and roll in 2 sheets of tin foil. Refrigerate overnight. Next day poke holes on one side of foil and place on rack (with the ...
Mix all ingredients well. Form into 2 rolls and wrap in foil. Refrigerate 24 hours. With a fork poke holes in foil. Place rolls on broiler ...
Combine all ingredients, adding enough ... into a roll and bake for one hour at 350 degrees. This sausage will also freeze well for later use.
84. VENISON SAUSAGE
Mix together in bowl meat and liquid smoke. Mix dry ingredients then ... into 3 to 5 inch chunks. Wrap in freezer paper and freeze until needed.
85. VENISON SAUSAGE
Mix ingredients thoroughly. Make into 3 sausages and wrap with aluminum foil. ... degrees for 1 1/2 hours. Store in refrigerator after cooling.
86. SUMMER SAUSAGE
Mix well and divide into 2 portions (1 lb. ea.). Roll in foil (shiny side out) and refrigerate for 24 hours. Poke holes in bottom of foil ...
Mix all ingredients well in a large bowl. Cover with plastic wrap. Refrigerate for 3 days. Each day remove from refrigerator let warm to ...
Mash sauerkraut and potatoes together with some reserved liquids from sauerkraut or with milk. ... casserole. Top with sausage links and dot with butter. ... oven. Serve with gravy.
Cover and cook sausage in 1/2 cup water about ... Drain beans, reserving liquid. Saute onions in bacon ... continue simmering 20 minutes. Serves 6.
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 ...
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