Preheat oven to 325\u00b0F.
Cut summer sausage into 1/8-inch thick slices, cutting only about three-quarters of the way through the summer sausage.
For the glaze, in a bowl, combine the honey, mustard and brown sugar.
Place summer sausage on a foil lined baking pan. Spoon glaze over sausage and between slices.
Bake, uncovered, for 40 min., basting with glaze once.
Before serving, slice sausage completely.
Slice summer sausage into 1/4\" rounds - remove plastic coating from around sausage after
1. Preheat oven to 350.
2. Mix Summer Sausage, potatoes & onions in a 9 X 13in baking dish.
3. Spread Sour Kraut on top of Sausage mix. Add 1/2 cup water to bottom of dish.
4. Cover with aluminum foil and cook for about 1 hour or until potato's are tender.
Slice summer sausage in thin slices.
Cut a slice of American cheese in 4 sections.
Take a cracker, bagel or English muffins (split bagel, cut muffins); place a piece of summer sausage on top of cracker, then a piece of cheese.
Microwave on High (max power) 35 to 40 seconds or until cheese is melted.
Serve hot.
Peel off wrapper from summer sausage. Cut into bite size chunks.
Place in pot.
Pour duck sauce over to cover. Cook over medium heat until hot. Serve warm. Serve with toothpicks.
Fast, easy and delicious!
large bowl, combine the sausage, potatoes, cabbage, onion, green and
In a deep casserole dish, put potatoes and 1 1/2 cups of milk. Mix scalloped potatoes and cheese sauce in.
Add butter and sliced sausage.
Mix in chopped onion and chopped pintatoes.
Stir everything together.
Put in oven at 350\u00b0 for 45 minutes to 1 hour.
Serves 6.
Combine undrained potatoes, summer sausage or salami and onion.
Bring to boiling.
Reduce heat and simmer, covered, for 5 minutes.
Drain well.
Stir in the Italian salad dressing and parsley flakes.
Serves 3.
Remove skin and crumble summer sausage.
Brown lightly in 1 tablespoon olive oil.
Drain and save it.
Preheat oven to 375.
Combine eggs through garlic powder in a medium bowl; beat until combined.
Stir in 2 cups cheddar cheese, sausage and cottage cheese.
Pour into greased 9\" pie plate. Sprinkle with remaining cheese. Bake uncovered 25 to 30 minutes.
astic mixing tub.
Place sausage casings in bowl of warm
Cut summer sausage into 2\" inch cubes, combine sausage, 2 cans Pinto beans, beef
Soak beans in 6 to 8 cups water overnight or bring to boil, boil for 2 minutes, cover and remove from heat.
Let stand for 2 hours.
Rinse thoroughly.
Put beans in fresh water (6 to 8 cups) and bring to boil.
Add chopped pepper, onion, garlic and summer sausage.
Reduce heat to simmer for 2 hours (add water if necessary).
Add vinegar and Tabasco to taste.
Serve over rice. You can also do this in crock-pot.
Soak beans overnight, rinse. Add ingredients and cook on slow all day.
Microwave the black eyed peas alone, to get some of the juices out: around 30 seconds.
Using a slotted spoon, ladle the peas onto the tortilla.
Sprinkle on the spices, cheese, onion, summer sausage chunks. You can use any spice combo you like, as well as any additional veggies or meat. The ingredients are just what I used.
Keeping tortilla flat, microwave on high for 1 minute.
Fold the tortilla over and eat with knife and fork. Fold up for a burrito if your peas aren't too juicy.
Wash beans thoroughly.
Let soak in two quarts of water overnight or a minimum of 3 hours.
Drain and rinse.
Cook in 2 quarts of water and tablespoon salt for approximately 2 hours.
Add onion, black pepper, tomatoes and summer sausage.
Then cook another 45 minutes.
Add chickpeas, black-eyed peas and package of Cajun seasoning (season to taste).
Cook 15 more minutes, then serve.
Serves approximately 10 persons.
Excellent with white or brown rice on the side and cornbread.
Roll out whole sheet of crescent rolls or puff pastry until perforations are gone, as thin as possible.
Lay room temperature cheese on top and dot with thin slices of pepperoni or summer sausage.
Roll up, jelly roll style, carefully, sealing edges. Brush entire surface with egg white.
Bake at 350\u00b0 for 20 minutes or until golden brown.
Only after cooled, slice in 1-inch pieces.
he boiling water and cook for 2 minutes. Pour into a
Pour drained potatoes into non-stick skillet over medium heat.
Add squash rounds, Caesar dressing and spices.
Cover and cook until veggies are softened. Add more dressing if desired.
Add sausage and heat through.
Serve and top with feta cheese.
For the potatoes, bring a pot
Knead together every day for 3 days.
Keep refrigerated.
On the fourth day, knead once again, then roll into 6 loaves about 2 inches in diameter.
Place on racks over drip pans.
Bake at 225\u00b0 for about 5 hours.
Cool completely and wrap well; freeze.