Cut sausage in 1/2-inch pieces.
Cook in water until water is almost out.
Add onions and bell pepper; continue cooking.
Add tomato paste and 1 cup water and simmer.
Delicious over rice.
Slice and fry sausage.
Fry potatoes, onions and green pepper. Add rest of ingredients.
Fry until tender.
In a large 1 1/2-quart or 8-quart pot, half fill with water; place on back burner.
In a large skillet, brown chicken wings and smoke sausage in some shortening.
When good and brown (just before), add onion, shallots, parsley, bell pepper and bay leaves. Turn over several times, then pour in large pot of water.
Add shortening to cover bottom of skillet and thaw the frozen okra until almost all of the juice is out.
May add shrimp and white onion, if desired.
Put this all in the large pot with the rest of the ingredients.
On medium-high heat in large pot, heat oil.
Add sausage and cook until brown.
Remove sausage and drain off all but 2 tablespoons oil.
Add onions and green onions; saute until tender. Return sausage to pot.
Add shrimp and cook until they turn pink. Add rice, water, parsley, salt and pepper to taste.
Bring water to a boil.
Cover pot and lower heat to simmer.
Cook until rice is tender.
Feeds an army.
Brown sausage in medium skillet and heat.
Drain well and set aside.
Combine cornmeal and next 5 ingredients in a large bowl. Stir well and pour half of batter into a greased 10-inch cast-iron skillet.
Arrange sausage on top of batter.
Sprinkle with 3/4 cup cheese.
Spread remaining half of batter over cheese.
Bake at 450\u00b0 for 25 minutes; sprinkle with remaining 3/4 cup cheese.
Bake an additional 5 minutes or until cheese melts.
Cut cabbage in quarters; cut sausage in 2-inch lengths.
In
a large pot, pour in 3 cups water, 1 tablespoon salt and sausage pieces.
Bring to a boil on medium heat.
Reduce heat; put cabbage in water and cover.
Cabbage should be done in about 25 minutes.
Cut sausage into bite-size pieces and brown in skillet. Mix jelly, chili sauce
and lemon juice in boiler.
Add enough water to rinse chili
sauce
jar.
Simmer
on
low heat.
Pour over sausage.
Rinse rice; drain.
Brown rice with a teaspoon of grease. Combine onion, celery, pepper, garlic, tomato, salt and pepper and 3 cups hot water.
Let cook for 20 minutes on low heat.
Add sausage and 1/2 cup hot water; simmer for 10 minutes.
Cut smoked sausage lengthwise and place on a cookie sheet. Fill with mashed potatoes.
Bake at 350\u00b0 for 20 minutes.
Heat preserves in small saucepan over low heat 5 minutes. Remove from heat and stir in lemon juice and mustard.
Grill sausage on uncovered grill over low heat, brushing with apricot glaze. Continue to grill and glaze sausage about 5 minutes longer. Great with baked potato and mixed vegetables.
Combine all ingredients in crock pot and cook until sausage is tender.
Brown bacon crispy; set aside.
Saute onions, bell pepper and celery in bacon grease.
Drain after sauteed.
Add Ro-Tel and stewed tomatoes and sausage to mixture.
Cook on medium heat 45 minutes.
Turn heat down; add cooked rice and stir thoroughly.
Boil chicken in water which has been seasoned with celery salt, seasoned salt, garlic powder, Accent, salt and pepper. Remove bones from chicken and cut into cubes.
Reserve broth.
In a 5-quart pot, fry sausage and vegetables together.
Add chicken and 4 cups chicken broth.
Taste broth and season, if needed.
It should be a little salty.
Bring to a boil.
Add rice; stir and cover.
Cook on low heat for 20 minutes.
Do not lift lid.
Saute sausage with celery.
Drain off fat.
Add all ingredients together.
Bake at 350 for 30 minutes.
Brown sausage; pour off drippings.
Add onion, green pepper and garlic.
Simmer until tender.
Add remaining ingredients except cheese.
Pour into baking loaf.
Sprinkle cheese on top. Bake at 350\u00b0 for 1 1/2 hours.
Slice the backstrap in half but not all the way through creating a butterflied style strip.
Fill backstrap with uncooked sausage down the full length of backstrap.
Shake your favorite seasoning all over the inside and outside of backstrap.
Fold the backstrap together sandwhiching the sausage in between. Take strips of bacon and wrap around the outside of backstrap and use toothpicks to pin it together.
Using your favorite wood chips to smoke. Keep your smoker between 160'-180' and slow smoke for 5-6 hour until done.
br>If sausage is to be smoked, omit the liquid smoke.
Preheat oven to 400. Boil water and add seasonings. Combine TVP, flour and vital wheat gluten. Add broth to dry ingredients. Lightly oil muffin pan, and fill bottoms of cups with about 1/2\" of mixture. Bake in 400 degree oven about 10-12 minutes until firm. When ready to use, fry until brown on both sides, or crumble for use in recipes. Makes 12-14 patties.
Mix all ingredients, except liquid smoke.
Mix by hand.
Then pour liquid smoke over top and continue mixing.
Place in tight, large container in refrigerator.
Each day for 4 days, mix by hand.
Return to refrigerator.
On the 5th day, shape into 3 rolls about 9 inches long and as big around as bottom of a Coke bottle. Place on broiler rack so juice can drip down into pan.
Bake at 140\u00b0 for 4 hours.
Then turn all rolls over and bake 4 more hours.
Serve cold.
This is not good hot or warm.
Freezes well.
he ground beef, pork sausage, curing salt, liquid smoke, garlic powder, peppercorns