If desired, peel frozen farmer sausage. (The best way is to
arge soup pot, add the farmer sausage and cook for about 1
Cut sausage into 1 inch pieces, then in half again.
In a frying pan heat oil cook sausages for 3 minutes.
Add diced potatoes cook for 2 minutes set aside.
In a large soup pot add beef stock, carrots celery, rutabaga, onion.
Boil 20 minutes or until vegetables are tender.
Add sausage, potatoes,kidney beans, tomato paste, salt and pepper.
Simmer for 10 minutes.
Add green pepper and parsley simmer another 5 minutes.
Mix well and stuff casings.
Smoke for 3-4 hours until the smell drives you NUTS!
Beat eggs well.
Put into a 1 cup measuring cup and fill with milk. (This may end up being more or less than the 3/4 cup listed in the ingredients.)
Add to remaining ingredients and mix to combine.
Roll out very thin and cut into strips.
Cut again so that pieces are approximately 1 inch long by 3 inches wide.
Cut a slit in the middle and pull one end through to knot it.
Fry four to six at a time, in deep hot fat until golden brown.
Serve with Watermelon!
A Mennonite summer tradition!
After precooking and draining the navy beans, place in dutch oven. Add all other ingredients and stir together. Bake in oven for 2 to 2 1/2 hours.
For best flavour, bacon and farmer sausage can be prefried before adding to dutch oven.
he package.
Brown the sausage in a large pan. Remove
hredded cabbage, potatoes, and smoked sausage in a bowl; spread atop
he pasta.
Fry the sausage slices over medium heat in
In a skillet, brown and crumble sausage until fully cooked. Remove sausage; save drippings. In the drippings, cook potatoes and onion until potatoes are browned, stirring often. In a bowl, beat eggs, milk, parsley and salt. Pour over potato mixture. Add sausage. Cook and stir gently over medium heat until eggs are set. Sprinkle with cheese. Cover for 1 to 2 minutes or until cheese melts.
eat, and cook and stir sausage, onion, green bell pepper, red
Peel, cube and boil the potatoes.
Peel and dice the onions. Cube and fry the uncooked sausage (if chosen).
Melt the margarine in a pan.
Lightly saute the onions, then brown potatoes.
Mix the eggs and milk, then add salt, sweet paprika, ground nutmeg and pepper (to taste), chives and the precooked sausage (if chosen).
In a 10-inch skillet, cook sausage over medium heat, stirring occasionally, until lightly browned.
Remove sausage from pan, leaving drippings.
Add potatoes and onion to drippings.
Cook over medium-high heat, stirring occasionally until potatoes begin to brown, about 5 to 7 minutes.
Reduce heat to medium.
Beat together eggs, milk, salt and parsley until blended.
Pour over potato mixture.
Add reserved sausage.
Scramble.
Top with Cheddar cheese, cover and heat until cheese melts.
Serves 4.
Cook and drain sausage. Wipe skillet with paper towels. Melt margarine in skillet. Add onions, peppers and sausage until tender. Add cooked potatoes and sausage; mix well. Beat eggs and milk. Add to skillet, turning until eggs are done. Add seasonings. Serve with biscuits.
ou prepare the rest of recipes).
Preheat oven to 350
In a nonstick skillet, cook sausage over medium high heat, breaking
50\u00b0 F.
Cook sausage over medium heat in a
Cut all vegetables into bite size pieces.
Cut sausage into 1/2 inch rounds.
Chop cabbage into bite size pieces also.
Pour water into a large soup pot and add in the vegetables and the sausage and the spices.
Cook for 15 to 20 minutes then add tomatoes and cream.
Cook until the vegetables and sausage are tender.
form patties or package the sausage bulk. Immediately vacuum pack and
Brown sausage with onions.
Drain off grease and spread on bottom of casserole.
Drain sauerkraut
and spread on top of sausage.
Mix shredded cheese with mashed potatoes and spread on top of sauerkraut.
Bake for 45 minutes at 375\u00b0.