Cut link sausage into 3-inch long links and then cut about 3/4 through the long way (to make a flat piece).
Brown sausage. Place sausage in large electric frypan.
Add all other ingredients and simmer for several hours, stirring occasionally.
Brown hot link slices.
Add all ingredients except rice. Cover with lid.
Cook over medium-low until corn is cooked. Serve over rice.
ausage on grilled rolls. Smear hot mustard on sausage. Serve and
Make the Chipotle Sauce first. Combine all ingredients in blender, puree, cover and refrigerate.
In saute pan over high heat, add olive oil and hot links. Sear links until browned.
Add the shrimp and cook until pink. Lower heat to medium.
Add cream, 3/4 of the Chipotle Sauce, salt and pepper.
Add cooked pasta and the cheese. Toss to combine.
Serve in pasta bowl and garnish with diced tomato, scallions, more sauce, if desired, and grated Parmesan.
Chop garlic, peppers and onion; set aside. Drain and rinse all beans.
Place olive oil, garlic, peppers and onion in the bottom of a crock pot.
Add black beans, red beans, sausage, hot links and seasonings.
To finish, add the chicken stock and stir thoroughly.
Cook on HIGH for at least 4 hours.
Place the hot links in a large stockpot.<
Cut smokies into small slices and saute in butter for 15 minutes, then add mushroom buttons and juice.
Simmer for 1/2 to 3/4 hour.
Serve hot in chafing dish.
Soak the vermicelli in hot water for 30 minutes. It
Heat oil in a large pot or Dutch oven over medium heat; cook and stir cabbage and garlic basil spread until cabbage begins to soften, about 5 minutes. Add sauerkraut, sweet hot mustard, and pastrami; cook and stir until hot, 3 to 4 minutes. Stir in 2 cups shredded Swiss cheese and cook until melted, 2 to 3 minutes.
Spread each hoagie bun with 1 tablespoon spicy brown mustard. Top with 4 slices Swiss cheese and evenly distribute the pastrami mixture among the sandwiches. Sprinkle with diced onion and top with tomato wedges.
minutes, stirring often. Add hot water to the rice, a
Cook sausage under broiler or charcoal (may be charcoaled ahead and frozen).
Cut into bite size pieces; heat in Ragu sauce and serve from warmer to keep hot.
ixture, evenly distribute the sliced hot links.
Ina small bowl
Slice each sausage in four slices lengthwise.
Slice each French roll to open without cutting all the way through.
Top each roll with four slices of the sausage.
Place a slice of mozzarella cheese over the sausage.
Place the sandwich on a baking sheet.
Place into a preheated 350 degree oven. cook sandwiches until the cheese and bread browns.
Remove the sandwiches and top with thinly sliced pickles and tomatoes.
Enjoy, these are addictive.
nto each muffin cup. Place hot dog piece into batter. Fill
Dissolve jello in hot water.
Stir in orange sherbet.
Mix in orange mandarin sections, crushed pineapple and marshmallows. Refrigerate mixture, stirring occasionally, until thick but not set.
Fold in whipped cream.
Refrigerate until set (1 to 2 hours).
Garnish with extra mandarin sections and/or mint leaves. Can also be served as a dessert.
hape into the size of link sausage.
Roll in meal
Cut sausage in thin slices and chop onion in.
Cook slow, do not brown.
Stir in other ingredients; cook on top of stove, about 25 minutes or until done.
Add water, if necessary.
Do not let it get dry.
If sausage is not hot, add pepper.
Simmer hot dog links with barbecue sauce.
Serve with decorative toothpicks.
In large saucepan, brown sausage; pour off fat.
Add onion and green pepper.
Cook and stir until tender.
Add pasta sauce and Parmesan cheese.
Bring to full boil.
Reduce heat.
Cover and simmer 15 minutes, stirring occasionally.
Toss hot cooked mostaccioli with oil to coat (prevents sticking together).
Serve with the meat sauce.
Saute onion, celery and pepper in garlic butter for 2 to 3 minutes or until limp.
Add stock*, tomatoes and spices.
Simmer briskly, uncovered and stirring frequently, for 5 minutes. Mixture will be thickened and reduced.
Add sausage and cook another 2 minutes, until further reduced.
Stir in shelled raw shrimp and cook another 2 minutes until shrimp are barely opaque. Add cooked rice and stir well.
Serve immediately sprinkled with parsley for garnish.