ver medium heat. Brown the sausage patties for 3 to 4
in 10-inch skillet add sausage, 1/4 cup onion and
Preheat oven to 350 Crumble sausage into microwave safe container and
Lightly toast whole wheat bread. Spread one tablespoon butter on each slice of bread. Spread mustard on bottom slice of bread over butter.
Either boil or microwave the hot dogs, can be sliced lenthwise prior to cooking. Layer the hot dog slices on the bottom slice of bread.
Top the hot dog slices with potato salad and spread evenly.
Layer hard boiled egg slices on top of potato salad.
Season with salt & pepper to your liking. Top with other slice of bread. Cut in half on the diagonal and serve.
br>Pile three: Slice smoked sausage.
Pile four: Rough chop
Saute green pepper and onion.
Add remaining ingredients except sausage and hot dog rolls.
Simmer.
Brown sausage; add to sauce.
Serve on hot dog rolls.
live oil, sauce, peppers, onions, sausage, cheese, a sprinkle of herbs
rush the hot dog buns with a little sausage grease or butter
1. Crumble sausage into a medium skillet. Cook
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
Cut each hot dog into 8 equal pieces.
Push 5 pieces of raw spaghetti into each piece of hot dog.
Fill a 5 quart pot with water and let boil. Then add all the hot dog pieces that are skewered with the spaghetti. Let boil for about 7 minutes. Drain and set aside.
Prepare the cheese sauce. Add the hot dog spaghetti to the cheese sauce. Serve warm.
/2 cups of Prescription dog food; spoon in pumpkin and
preferably cast iron), brown the sausage breaking it up with a
sing a slotted spoon, transfer sausage to a large bowl; stir
br>Add remaining ingredients, except sausage, 1 at a time. Bring
check the notes on this recipe for that, but you'll
ake it.
The original recipe read 1 tsp fresh or
dd the turkey breast and sausage to the stew. Season to
f a fingerprint. (I doubled recipe #28008 and used it with
Sweat vegetables until tender in 1 tbsp butter.
Make package of rice according to directions on box.
Remove vegetables to a bowl and then brown sausage in pan until no longer pink.
put 2 cans of chicken broth and stick of butter into a medium sauce pan and bring to a boil.
Empty cornbread stuffing mix into large bowl.
Pour chicken broth mixture over cornbread mixture, toss with fork until liquid is absorbed.
7. Toss in rice, celery, onions, and sausage and mix until combined.
8. Add poultry seasoning and sage to taste.