Heat oven to 375\u00b0.
Place sausage in large skillet and fry until browned on all sides.
Remove sausage from skillet and cut each in quarters.
Place corn meal mix in large mixing bowl, stirring with wooden spoon.
Add egg, milk and beef drippings from skillet.
Stir in sliced sausage.
Grease a 9-inch round baking pan and pour in batter.
Bake 30 to 40 minutes or until golden brown.
ieces and a large round beef sausage and salt and pepper.
Place carrots, onions, garlic, onion soup mix, spices and beef stock in a large soup pot; simmer until vegetables are done.
Add the pasta, tomatoes, garbanzo beans and wine; simmer until pasta is done.
Add smoked sausage and spinach; bring to boil, stirring occasionally until spinach is wilted and soup is hot. Salt and pepper to taste.
Saute beef, sausage and onion until browned.
Add garlic and saute 3 minutes Drain fat. Add tomatoes and seasonings.
Simmer to bring out flavors.
Add rice.
Stuff peppers.
Sprinkle with mozzarella and parmesan cheese.
Bake in a casserole with some tomato sauce underneath peppers at 350 deg. for 30 to 40 minute until peppers are tender.
Cook beef sausage in skillet until brown.
Cut up onions and put them in skillet.
Cook until tender.
Pour tomatoes into sausage-onion mixture.
Cook rice while other is cooking.
Takes about 15 minutes.
Serve sausage-onion-tomato mixture over rice.
Spread rolls in an ungreased cookie sheet.
Sprinkle with hash browns and uncooked sausage.
Cover with cheese, onion, green and red peppers, salt and pepper.
Pour eggs over all and bake at 350\u00b0 for 45 minutes.
Slice sausage in 1/4-inch slices.
Saute onion, pepper and sausage in butter.
Add sauerkraut and mustard.
Heat, but do not boil.
Serve with pita bread, cut in half, or French rolls.
Saute carrots and celery in a little oil.
Add sausage (cut lengthwise in half, then crosswise into 1/2-inch slices).
Add water and soup to the sauteed vegetables and sausage.
Bring to a boil.
Reduce heat to low.
Simmer 15 minutes or so, stirring occasionally.
hicken broth, diced tomatoes, and beef sausage, and simmer, stirring occasionally, until
Add oil to Dutch oven.
Cook chopped onion and bell pepper to tender.
Add water, rice, tomatoes and spices.
Cube beef sausage. Add to Dutch oven.
Cover with water.
Simmer until water is almost gone.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Mix the ground beef, sausage, onion, chile pepper, garlic, Muenster cheese, egg, Worcestershire sauce, and chili powder in a mixing bowl until evenly combined. Season to taste with salt and pepper and mix again. Form the meat mixture into 8 patties.
Cook on the preheated grill until the burgers are no longer pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Combine ground beef, sausage, egg, bread crumbs, onion, green pepper, celery, salt, garlic, basil, chili powder, thyme and red pepper in bowl; mix well.
Shape into 3/4-inch balls.
Brown on all sides in oil in skillet; drain.
Spoon meatballs into baking dish.
Cover with Red Wine Sauce.
Bake at 375\u00b0 for 45 minutes. May prepare ahead and freeze uncooked meatballs in sauce for up to 2 months.
Yield:
96 servings.
hen mix with bread, ground beef, sausage, carrot, tomato paste and parsley
In a skillet over medium heat, brown the ground beef, sausage and onion; drain.
In a large pot, combine rice mix, broth and water.
Add Rotel, kidney beans.
Bring to boil, then add meat mixture.
Return to boil, reduce heat, and cover, stirring occasionally. Cook for 25 minutes, until rice is easily fluffed with fork.
In large skillet, heat oil over medium heat. Add sausage and cook stirring frequently until sausage is browned.
Add peppers, onion and garlic. Cook 7-8 minutes or until vegetables are tender.
Stir in tomatoes, Creole seasoning, red pepper and salt. Mix well.
Add pasta. Toss gently to coat.
Reduce heat to medium and cook 5 minutes or until heat throughout.
Garnish with parsley of desired.
asil paste. Top with a sausage and roll up to enclose
estle in the cabbage wedges, sausage, and the rest of the
Spread pickle relish over bread. Top 1 slice with Cheddar cheese then sausage. Top with remaining slice of bread. Serve.
Return to pan.
Add sausage, cream cheese and 1/4
o 250\u00b0F.
Rub beef with Montreal steak spice.