shape sausage meat into patties and place into pan with a little olive oil. Fry untill browned. On raw side sprinkle over combined flour and curry powder. Add to pan contents of pineapple tin and soy sauce then turn patties over.Cook untill patties are cooked through on low heat with lid on pan . 8 minutes approximately. cut spring onions finely and sprinkle over top of patties. Serve with mashed potatoes and vegetables.
Season, then form sausage meat into patties and fry slowly until brown in a frypan.
Remove from pan.
Pour off all but 2 tablespoons of fat; add flour and blend until smooth.
Gradually add hot water and bring to boiling point, stirring constantly. Then add milk and continue cooking until thickened.
Return sausage patties to sauce and reheat.
Serve on hot split biscuits. Serves 4 to 6.
Mix stuffing mix and seasoning packet with enough water to just moisten the stuffing. Add egg yolk and sausage meat and mix well. Roll into walnut size balls. Place on lightly sprayed cookie sheet about 1 1/2-inches apart. Bake in oven, uncovered, at 400\u00b0 for about 20 minutes.
Saute onions and celery in butter, set aside.
Saute sausage meat until browned, drain.
Preheat oven to 350\u00b0F.
Mix veggies and sausage in large bowl.
Add cornbread, broth, thyme, salt and pepper, and toasted pecans. Bake 30 minutes covered, 15 minutes uncovered.
rumbs, then add ground pork, sausage, and seasonings; mix thoroughly.
nd translucent. Add the Italian sausage meat, breaking it up with the
epper.
Mix in the sausage meat, minced bacon, breadcrumbs, walnuts and
owl and mix in the sausage meat, nutmeg and breadcrumbs. Season to
mix together the sausage meat and chestnut puree.
at all the parsley finely chopped.
add salt and pepper.
very finely chop the 2 onions and add.
finely chop 2 cloves of garlic and add.
crush 2 cloves of garlic and add.
mix the stuffing together with your hands untill it is all one colour.
nd spring onions to the sausage meat, mix well with your hands
ix directions.
Break up sausage meat. Saute in a pan for
In large saucepot over medium heat, cook sausage until browned, breaking pieces apart with fork.
Remove with slotted spoon to bowl.
Pour all but 1/4 cup drippings from saucepan.
In drippings over medium heat, cook apples, onion and celery until celery is tender, about 10 minutes, stirring occasionally.
Remove from heat; stir in sausage and remaining ingredients and mix. Makes enough stuffing for 1 (7 to 9 pound) bird or 6 1/4 cups.
Mix sausage, onions, stuffing mix and herbs.
Roll out pastry to 18x12 inches.
Cut in half long-ways. Place a line of mixture along the middle of each piece of pastry long-ways. Brush pastry with beaten egg and fold pastry over sausage and seal.
Turn sealed side down.
Brush top with beaten egg. Slice each roll into one inch pieces and put on cookie sheet sealed side down about one inch apart. Bake at 400 for 15-20 minutes until golden brown. Serve warm or at room temperature.
Makes 3 dozen rolls.
Cook sausage meat breaking it into small pieces.
Add onion, celery and seasonings.
Continue to cook until meat is tender.
Drain off fat.
Combine sausage mixture with crumbs and sweet potatoes.
Mix thoroughly.
Combine sausage and celery in a large mixing bowl.
Melt butter in a skillet and saute onion and liver for 2 to 5 minutes.
Remove and cool slightly.
Cut liver into small pieces and combine liver and onion with sausage mixture.
Add herbs, and egg and juice to moisten.
Spoon stuffing into cavity and skewer shut.
Sautee the onion in oil and butter until soft.
Add the sausage meat and stir-fry until no longer pink on the outside.
Add the tomato paste and cook for 2 minutes, stirring constantly.
Add the water and bring to boil.
Add the canned tomatoes and the rice.
Cook until the rice and the sausage are done.
If using frozen spinach, add it early and break apart; if fresh or canned, add it a few minutes before the end.
Serve with grated mozzarella sprinkled on the top.
oft. Add ground beef and sausage meat; cook, stirring, until browned. Season
Mix bread crumbs, celery, salt, pepper and sage together. Beat the egg and add to mixture.
Mix with hot water to the desired consistency.
Break sausage meat into small pieces and add to bread mixture.
Stuff bird or put in pan and bake at 300\u00b0 for 45 minutes.
omato sauce, spinach mixture and sausage meat. Bake for 15-20 mins
Put onions in bottom of 12\" x 17\" Pyrex dish.
Add Ritz crackers, then sausage meat.
Add a layer of onions, cream of mushroom soup, salt, and seasoning salt.
Sprinkle layer of cheese and pimento.
Bake in preheated oven at 400F for 1 hour.