In a medium sized bowl, add Vienna sausage, mashing well.
Add rest of ingredients, mixing well.
Chill for at least 2 hours.
Serve as a sandwich spread or as a dip for assorted crackers and veggies.
Spread Bread slices with Miracle Whip and Honey Mustard.
Slice Sausages lengthwise in half.
Lay on sanwich till bread is covered with sausage halves.
top with remaining bread slice.
ENJOY!
ot peppers).
Stuff 1 Vienna sausage (or hot dog) into each
Debone chicken where only skin, drumstick and wings are left. Ground chicken meat.
Mix chicken meat and all ingredients, except boiled chicken and Vienna sausages.
Spoon the mixture into the chicken skin.
Spread it flat and alternately arrange quartered, boiled eggs and Vienna sausage.
When done, spoon in the other half of the mixture.
Close the skin with toothpick.
Steam chicken for 3 hours.
Serves 20 people.
Combine first 8 ingredients, blend thoroughly.
Spread pork mixture on an 8 x 10-inch piece of leaf lard.
Arrange slices of hard-cooked eggs, chorizo de bilbao or Vienna sausage and raisins on pork mixture.
Roll as for jelly roll.
Wrap in cheesecloth or aluminum foil.
Boil in soup stock for 1 hour or if wrapped in aluminum foil, bake in a moderate oven (350\u00b0) for 1 hour.
Chill. Before serving, remove wrappings and slice.
Makes 2 rolls.
Mix together and roll into small balls.
A small piece of hot dog, Vienna sausage or olive can be placed in the center of the ball.
Space an inch apart on ungreased cookie sheet.
Bake at 450\u00b0 for 10 minutes.
Dress and bone the chicken.
Cut into small pieces and place in a bowl.
Squeeze the lemon into the chicken and add the toyo. Let stand for 15 minutes.
Put in a saucepan with water and salt and pepper to taste; simmer until the meat is tender and most of the liquid has evaporated.
Slice the hard-boiled eggs, Vienna sausage and chorizo.
Fry the cooked chicken and chorizo in butter until brown.
Preheat oven to 375 degrees.
Combine the first 4 ingredients in large bowl.
Pour into 1 1/2 quart casserole.
Top with Vienna Sausage.
Sprinkle with grated cheese.
Bake until mixture bubbles.
Preheat the oven to 350 degrees.
Wrap each vienna sausage with a biscuit and place on a cookie sheet that has been sprayed with non stick cooking spray.
Bake till biscuit is lightly browned, about 10 or 20 minutes.
Keep an eye on them so the bottom does not burn.
Carefully take out bone and meat of whole chicken without tearing the skin.
Marinate chicken skin with soy sauce and lemon. Grind or chop chicken meat.
Mix ground pork, sliced vienna sausage, cheese, pickles, scrambled egg, soy sauce, dash of salt and pepper.
Mix ingredients well; tightly stuff chicken skin so that boiled egg should be in the middle.
Close tightly the opening of stuffed chicken.
Bake at 325\u00b0 for 1 hour and 25 minutes.
lices of chorizo de bilbao, Vienna sausage.
Pour broth; cover and
Stir all ingredients together and chill.
Serves 8.
Roll each biscuit flat and wrap around Vienna sausage.
Bake 10 minutes at 375\u00b0 or until brown.
(Precooked wieners may be used.)
Open can Chef Boyardee and heat according to directions.
Drain Vienna sausage.
Serve.
Empty all the Spaghetti'Os onto a plate.
Microwave for 1 minute.
Place Vienna sausages evenly spaced in the Spaghetti'Os.
Microwave another 30 seconds.
Add easy cheese as desired.
In a large frying pan, saute onion, pepper and garlic powder in olive oil.
Add other spices, blending well. Cut up sausage into thirds.
Add tomato sauce to onion/pepper mixture. Cook until bubbly. Add sausage and heat thoroughly.
Keep hot on low heat.
Make sausage into patties and fry, as if to eat, except not quite as done.
Heat pint jars in pan of water on low heat.
When sausage is brown, fill jars; do not pack.
Leave 1 inch at top of jar.
Put at least 3 tablespoons fat from sausage in each jar. Process in canner for 10 minutes.
Remove jars from canner and turn upside down after jars seal.
Store in cool place.
If any jars do not seal, store in refrigerator until used.
Season sausage to taste (or follow directions on Old Plantation seasoning).
Make patties, fry until brown and pack into jars within 1-inch from top.
Seal.
Process 75 minutes at 10 pounds pressure.
Drain beans and combine in a large bowl with Vienna sausages/cocktail franks/Little Smokies; set aside.
Separate hard-boiled eggs; mash yolks in a small bowl.
Add onion, mustard, salt and pepper.
Stir in vinegar and olive oil; mix well and set aside.
Chop egg whites and add to beans.
Pour vinaigrette over beans and sausages.
Garnish with parsley and serve.
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.