br>Adding the Hungarian Sausage: Take 1 pair of Hungarian Kolbasz (Sausage) and slice
onger.
Stir in the sausage slices, crushed red pepper and
arge airtight plastic container).
Soup Directions:
Sort and wash
On top of stove -- In a large soup pan crumble and brown sausage - drain.
Add to sausage, soup with water.
Cut up cabbage and add.
Bring to boil, then reduce heat & simmer.
Add \"PickaPeppa\" sauce to your taste (spicy). Bottle has a picture of a parrot on the front and usually found around the steak sauces at the store.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
epper to taste. Add Hot Hungarian Pepper - eros to taste. (Be
inutes more.
Pour the soup through a colander into a
Grease a shallow casserole dish with the butter or margarine.
Boil potatoes in their skin until tender, but still firm.
Pre-heat oven to around 200 degrees celsius.
Layer the potatoes, eggs and ham in the casserole dish, finishing with ham on the top.
Place polish sausage around edge of dish, if using.
Cover with sour cream.
Put bacon or speck on the top.
Bake for around 15-20 minutes.
Enjoy!
o low and cook until soup has thickened, whisking often.
ut garbanzo beans, ham hock, sausage, soup bone, bacon and onion in
Crumble sausage in a large soup pot or dutch oven, cast
Set your crock pot to low and add beans, tomato soup, water, onion and seasonings. Cook for one hour.
Over medium high heat brown sausage in small skillet. Drain fat and place sausage on a plate that has been layered with paper towels. Let more grease get absorbed in paper towels than add sausage to the crock pot. Also add the potatoes and green pepper at this time. Continue to cook on low for 8 hours or until potatoes are tender.
sausage machine, a KitchenAid with a sausage attachment, or a sausage funnel
br>To assemble, place one sausage in hoagie roll.
Add
Brown ground beef and sausage in a frying pan, then drain well.
Add all ingredients, except the macaroni, to a crock-pot.
Cook on low setting for 8-16 hours.
One hour before serving, turn setting to high and add macaroni.
Serve with Parmesan cheese.
In Dutch Oven, brown sausage with garlic.
Stir in broth, tomatoes and carrots, season with salt and pepper.
Bring to boil, reduce heat, cover and allow to simmer 15 minutes.
Stir in beans with their liquid and zucchini.
Cover and simmer another 15 minutes, or until zucchini is tender.
Remove from heat, stir in spinach.
Cover and allow spinach to cook in the steam from the soup for another 5 minutes or until tender.
Serves 6.
In large kettle saute bacon until crisp; set aside.
Pour off all but 2 tablespoons fat.
Add barley and saute until very lightly browned.
Add onion and continue to cook until onion is tender and barley is lightly browned.
Stir in flour, paprika and 1 cup beef stock.
Cook over low heat until most of liquid is absorbed.
Add rest of stock, sauerkraut, bacon (crumbled), salt and bay leaf and simmer for 1 1/2 hours.
Add sausage slices and cook for additional 20 minutes.
Garnish each bowl with sour cream.
f the broth from the soup; mix well, then slowly pour
Heat a large saucepan over medium heat.
Remove casings from sausage.
Add sausage to pan, and cook about 5 minutes or until browned, stirring to crumble.
Drain, return to pan.
Add broth, tomatoes and pasta to pan, bring to a boil over high heat.
Cover, reduce heat and simmer 10 minutes or until pasta is done.
Remove from heat, stir in spinach until wilted.
Sprinkle each serving with cheese and basil.
n a second pot, saute sausage in olive oil.
Add