Place carrots, onions, garlic, onion soup mix, spices and beef stock in a large soup pot; simmer until vegetables are done.
Add the pasta, tomatoes, garbanzo beans and wine; simmer until pasta is done.
Add smoked sausage and spinach; bring to boil, stirring occasionally until spinach is wilted and soup is hot. Salt and pepper to taste.
Cook beef sausage in skillet until brown.
Cut up onions and put them in skillet.
Cook until tender.
Pour tomatoes into sausage-onion mixture.
Cook rice while other is cooking.
Takes about 15 minutes.
Serve sausage-onion-tomato mixture over rice.
Slice sausage in 1/4-inch slices.
Saute onion, pepper and sausage in butter.
Add sauerkraut and mustard.
Heat, but do not boil.
Serve with pita bread, cut in half, or French rolls.
Saute carrots and celery in a little oil.
Add sausage (cut lengthwise in half, then crosswise into 1/2-inch slices).
Add water and soup to the sauteed vegetables and sausage.
Bring to a boil.
Reduce heat to low.
Simmer 15 minutes or so, stirring occasionally.
Cut the baguette into slices.
Heat the oil in frying pan, add the sliced bread and cook on both sides, till golden brown.
Rub toasted bread with a cut side of garlic to give a subtle garlic flavour.
Spread Rannoch Smokery Beetroot and Orange Chutney liberally on toast,
add a slice of avocado and top with half a slice of Rannoch Smokery Cold Smoked Beef and serve.
hicken broth, diced tomatoes, and beef sausage, and simmer, stirring occasionally, until
Add oil to Dutch oven.
Cook chopped onion and bell pepper to tender.
Add water, rice, tomatoes and spices.
Cube beef sausage. Add to Dutch oven.
Cover with water.
Simmer until water is almost gone.
Soak onion in sherry or white wine.
Add softened cream cheese, mayonnaise or salad dressing, smoked beef and stuffed olives.
Mix well and chill.
Serve with crackers or potato chips.
In a medium-size mixing bowl, combine cream cheese, salad dressing, garlic powder, lemon juice and smoked beef. Mix well. Cover and refrigerate for at least one hour to let all of the flavors mix.
In large skillet, heat oil over medium heat. Add sausage and cook stirring frequently until sausage is browned.
Add peppers, onion and garlic. Cook 7-8 minutes or until vegetables are tender.
Stir in tomatoes, Creole seasoning, red pepper and salt. Mix well.
Add pasta. Toss gently to coat.
Reduce heat to medium and cook 5 minutes or until heat throughout.
Garnish with parsley of desired.
Cut sausage into slices; set aside.
In a large stockpot, Brown sausage in butter, to render fat.
about 5 minutes).
Brown sausage slices in a large skillet
8 minutes. Drain.
Stir sausage, tomatoes and reserved juice, onion
Heat vegetable oil in large skillet and use to brown sausage pieces; drain and reserve sausage. Blend first 11 ingredients in skillet. Add sausage to mixture and cook over medium heat for 30 minutes, stirring occasionally. Boil rice for 12 minutes; drain, and blend into skillet mixture. Simmer for 10 minutes. Serve with toasted garlic bread and ENJOY.
In a 5-quart Dutch oven, cook beef over medium-high heat, stirring occasionally, until meat loses its pink color, 5 to 7 minutes.
Drain off any fat.
Add sausage and rice.
Cook, stirring, until rice turns translucent, about 1 1/2 minutes.
Stir in green pepper and onion and cool 1 minute.
Stir in water, tomatoes with their liquid, salt and cayenne.
Heat to boiling. Spread cabbage over meat mixture. Reduce heat to low, cover and simmer 20 minutes.
Stir cabbage down into dish and cook 5 minutes longer or until rice is tender.
In a large pot over medium-high heat, combine the water, salt, vinegar, and red food coloring. Bring to a boil. Cut the sausage links into halves or thirds, depending on size, and place into a large sterile jar. Pour the hot vinegar mixture in with the sausage, secure the lid, and let stand for 2 days before serving.
ver medium heat.
Add sausage and saute until beginning to
Combine cream cheese and processed cheese in medium bowl; mix until well blended.
Chop beef in small pieces.
Stir beef and onion into cheese mixture.
Refridgerate 1 hour or overnight before serving.
Wash beans.
Start in one and a half quarts of water.
Add salt, sugar and ham bone.
Cook slowly until beans are almost done.
Slice sausage in one-fourth inch slices and add to beans. Add one cup of water and continue to cook for half an hour.
Serve in soup bowls with hot corn bread.