qt pot,add sofrito, sazon, vienna sausages, tomato sauce, salt, canola oil
Open the cans of Vienna Sausages. Cut them in half.
Slice up the vienna sausages and heat them up in the liquid from the can at medium high. Add a can's worth of water to the pan. Add in the cooked pasta. Mix it up. When it's all heated up, turn off the heat, and add in the mustard -- that's the sauce.
It tastes and looks much better than how super cheap it is. This works with any small pasta shapes, not just elbows.
ot peppers).
Stuff 1 Vienna sausage (or hot dog) into
Preheat oven to 350\u00b0.
Cook onion, celery and carrots in margarine or butter for 5 minutes.
Stir in the flour, salt and milk.
Cook, stirring constantly, until thickened.
Stir in mayonnaise, Worcestershire sauce, noodles and vienna sausages. Place in 1 1/2-quart casserole dish.
Bake, covered, at 350\u00b0 for 25 minutes.
Serves 6.
Empty all the Spaghetti'Os onto a plate.
Microwave for 1 minute.
Place Vienna sausages evenly spaced in the Spaghetti'Os.
Microwave another 30 seconds.
Add easy cheese as desired.
Pour oil in Dutch oven.
Put in garlic and onions.
Saute until clear.
Cut up sausages (slice), put in pot and brown.
Add the following, after browned:
tomato sauce and Sofinto; season to taste.
Stir in rice and add water just until the rice is covered. Add salt.
Cook macaroni until tender; drain and blanch in cold water. Drain thoroughly.
Combine celery, pickles, onion and Vienna sausages; mix with macaroni.
Blend mayonnaise, pickle juice, salt and pepper; add to macaroni mixture and chill.
Makes 6 servings.
FOR THE CHUTNEY: In a large
Mix all ingredients in a large bowl EXCEPT for hard boiled eggs and vienna sausages, if using.
Divide mixture into 4 portions.
Spread each mixture on a piece of aluminum foil.
Arrange hard boiled eggs (and sliced vienna sausages) in a line along the middle on top of the meat mixture.
Shape and roll mixture into a cyliner.
Wrap tightly in foil. This will make 4 rolls.
Bake for 1 hour at 350 degrees.
Slice and serve.
Drain beans and combine in a large bowl with Vienna sausages/cocktail franks/Little Smokies; set aside.
Separate hard-boiled eggs; mash yolks in a small bowl.
Add onion, mustard, salt and pepper.
Stir in vinegar and olive oil; mix well and set aside.
Chop egg whites and add to beans.
Pour vinaigrette over beans and sausages.
Garnish with parsley and serve.
Roll out pastry and fit into six 4-inch tart pans.
Set in large shallow pan for easy handling.
Bake in a 450\u00b0 oven for 5 minutes.
Remove from oven.
Lower heat to 350\u00b0.
To beaten eggs add milk, curry powder, salt and onion.
Beat well.
Add corn and spoon into pastry shells.
Add sausages.
Bake 20 minutes or until custard sets.
Makes six 4-inch tarts.
Peel cooled potatoes and chop into bite sized dice; place in a large bowl.
Rinse and drain vienna sausages, cut each into 4 rounds; add to potatoes.
Add onion and celery to potatoes.
Coarsely chop eggs and add to potatoes.
Add peas and carrots.
Combine mayonnaise and sour cream; stir into potato mixture.
Season with salt and pepper; garnish with green onions.
In a medium sized bowl, add Vienna sausage, mashing well.
Add rest of ingredients, mixing well.
Chill for at least 2 hours.
Serve as a sandwich spread or as a dip for assorted crackers and veggies.
Prepare beans as for cooked fresh lima beans (boil 25 to 35 minutes in water and 3/4 teaspoon salt; drain) adding sausages to beans 10 minutes before beans are done.
Serves 6.
Preheat oven to 375 degrees.
Combine the first 4 ingredients in large bowl.
Pour into 1 1/2 quart casserole.
Top with Vienna Sausage.
Sprinkle with grated cheese.
Bake until mixture bubbles.
Drain peas well.
Add enough mayonnaise to cover peas.
Cut up Vienna sausages to bite size and add to peas.
Refrigerate and serve cold.
In hot butter in skillet, saute green pepper just until edges start to brown.
Drain corn; add to pepper with pimentos and chili powder.
Now add drained Vienna sausages; cook over low heat, stirring occasionally until thoroughly heated.
Serve right in skillet.
Makes 2 servings.
Preheat the oven to 350 degrees.
Wrap each vienna sausage with a biscuit and place on a cookie sheet that has been sprayed with non stick cooking spray.
Bake till biscuit is lightly browned, about 10 or 20 minutes.
Keep an eye on them so the bottom does not burn.
Mix mustard and jelly in a crock-pot or chafing dish.
Heat and put sausages in.
Let heat thoroughly.
Use toothpicks.