Boil potatoes.
Mix Cheez Whiz with sour cream.
Layer sliced potatoes and sausage.
Pour Cheez Whiz mixture over sausage and bake for 40 minutes at 300\u00b0.
Cut up the sausage and precook in oven.
Drain off excess grease and put in large cooking pot.
Add all other ingredients and spices and simmer for several hours before serving.
Cook broccoli and cauliflower according to package directions. Drain and put in a large casserole dish.
Steam bite size pieces of German sausage; add to broccoli and cauliflower.
Add carrots. Pour Cheez Whiz over top and warm in a 250\u00b0 oven until Cheez Whiz is melted over all.
Stir and serve.
ooking, brown the pound of sausage in another skillet breaking up
o a boil and simmer for about 1 hour. Add the
Mix together the mayonnaise and yogurt and season with salt and pepper. Combine with the potatoes, chives, sausage slices, pickles and peas. Serve with a sprinkle of chives.
Slice the German sausage into three-inch pieces.
FOR THE SAUERKLOPSE: In a large
acon.
Fry, stirring occasionally for 8 to 10 minutes, or
ut evenly.
Gently fry for 3-4 minutes on each
Place the bouillon cubes, onion, potatoes, and cabbage into a large soup pot. Pour in enough water to cover the vegetables by about 1 inch. Bring to a boil, then simmer over medium heat for 15 minutes. Add the sausage, and cook for an additional 20 minutes. Reduce heat to low, and stir in cheese and evaporated milk. Cook just until heated through and cheese is melted - do not allow the soup to boil. Remove from heat, and serve immediately.
o dissolve.
Meanwhile, cut sausage into 1/2 to 1
Dice up sausage, potatoes and onion and place in nonstick pan. On medium heat, cook with a cover until sausage is done and potatoes are soft (approximately 25 to 30 minutes).
Add sauerkraut.
Cover and cook for 20 minutes on low heat.
Dish out onto plate and drizzle syrup across the top.
nd bake in the oven for 15 minutes.
Poke with
For the potatoes, bring a pot
Place sausages in skillet; brown on all sides.
Remove sausages from skillet.
Add onions and beans to pan drippings. Cook over moderate heat, stirring, until onions are transparent. Add basil, savory, salt, pepper, consomme, mushrooms and potatoes; mix well.
Return sausages to skillet.
Bring to boil; reduce heat and simmer, covered, for about 30 minutes, or until beans and potatoes are done.
Liquid can be thickened with cornstarch, if desired.
Serves 6.
Take 2 pounds of pinto beans, pick out rocks.
Take 4 loops of your favorite German sausage and cut up in large bites.
Take 2 yellow onions and cut in hunks.
Combine all 3 and simmer for 8 hours or more, until beans are tender.
Do not use other seasonings.
Use a large pot.
Add 2 cans stewed tomatoes, cut them up and add juice.
Simmer with lid off until it reaches desired consistency.
Serves 12.
For the sausage and herb stuffing, heat the
Brown sausage and drain. In large covered soup pot, combine all ingredients. Simmer for about an hour until vegetables are cooked. Delicious served immediately. Even better the next day. Serves 4 to 6.
In a Dutch oven, combine lentils, 5 cups of water and seasonings.
Bring to boiling; reduce heat and simmer, covered, for 35 minutes.
Meanwhile, in a skillet, cook sausage and onion until meat is lightly browned.
Add to stew with remaining ingredients.
Simmer, covered, for 15 minutes.
Serves 8 to 10.