Lightly brown the sausage in a heavy, large skillet.
Remove and reserve.
Pour off the fat.
Melt the butter in the skillet. Saute the onion for 5 minutes.
Blend in the flour, then sir in the broth until mixture boils.
Add the sausage, potatoes, carrots, salt, pepper and bay leaf.
Bring to a boil; cover and cook over low heat for 20 minutes.
Serves 4.
Crumble and brown the sausage. Drain and reserve the drippings.
Add browned sausage, potatoes, egg, and about a tablespoon of drippings in a bowl. Add salt to taste.
Form into 4 patties, and fry in some of the reserved drippings, browning both sides (add some vegetable oil, if needed).
Serve hot.
ou prepare the rest of recipes).
Preheat oven to 350
In a nonstick skillet, cook sausage over medium high heat, breaking
form patties or package the sausage bulk. Immediately vacuum pack and
f a variety of different sausage recipes. I know our local grocery
edium high. Break up the sausage into chunks and cook, working
old water to cover the sausage completely.
Cover and bring
Cut up the potatoes and onions; run through a meat grinder or chop up in a blender.
Put all the ingredients (except for the casing) and work/mix together by hand.
Soak casings in warm water.
When the meat mixture is mixed to satisfaction, put into a sausage stuffer and fill the casings.
These sausages can be frozen in freezer bags.
Mix hot sausage, regular sausage, bread crumbs and eggs together.
Roll into balls and fry; drain.
ours).
Cut up smoked sausage in 1/2-inch slices
Mix pork sausage, slightly beaten egg, bread crumbs, and sage together in mixing bowl. I mix it with my hands because it is easier.
Shape into approximately 2 dozen balls.
Put in ungreased frying pan. Brown slowly about 15 minutes. Pour off fat.
In separate mixing bowl, combine ketchup, brown sugar, vinegar, and soy sauce and mix.
Put pork sausage balls in slow cooker and cover with sauce.
Cook on low for 6 to 8 hours.
(If you don't have a slow cooker) Combine sauce and balls in pot. Cover and simmer for 30 minutes on stove.
Melt butter in a large saucepan over medium heat.
Add onions; saute until tender.
Stir in flour; cook 1 minute, stirring constantly.
Gradually stir in chicken broth; bring to a boil; stirring frequently, until thickened and smooth.
Stir in milk, cream, thyme, sausage and potatoes. Bring to a boil, reduce heat and simmer uncovered for 15 minutes.
Stir in Parmesan Cheese. Serve hot.
Mix venison, sausage, salt, pepper, seasoned salt, onion, eggs and bread crumbs.
Form into balls.
Saute in butter, flour and milk.
Combine remaining ingredients; pour over meatballs.
Simmer in crock-pot for 2 to 3 hours.
Mix ingredients thoroughly in a bowl.
Cover and let sit in refrigerator overnight; do not freeze.
Next day, form into 4 patties and fry or use in combination with other recipes.
Yields 4 servings.
Serving size:
one 3-ounce patty.
Mix bulk pork sausage, eggs and soft bread crumbs.
Using palms of hands shape into meatballs.
Saute in frying pan until browned on all sides; drain.
Combine catsup, brown sugar, white wine, vinegar and soy sauce.
Pour over meatballs and simmer 30 minutes, stirring occasionally.
Serve hot.
Mix onion, bell pepper and a little water in blender and set aside.
Mix sausage, beef, egg, bread and seasoning.
Add onion and pepper mixture.
Place in the refrigerator in a gallon bag overnight.
Roll mixture into balls.
Brown in a skillet on medium heat.
Place in crock-pot with sauce.
Cook on high for 2 hours.
Chop chestnuts and mix with beef and sausage; shape meat into balls and bake on cookie sheet in a 350\u00b0 oven for 15 to 20 minutes.
Mix beef, sausage, eggs, salt and pepper.
Combine bread crumbs and milk; add meat to mixture.
Form into small meat balls.
Brown in a small amount of oil in skillet.
After meat balls are brown, remove from pan and saute onion in same pan.
Stir in flour; add meat stock, put meat balls back into mixture and simmer 1 hour. When ready to serve, stir in sour cream.
Heat
oven to 350\u00b0.
Lightly butter a 9-inch ring mold. Mix ingredients
well
and
pack into mold.
Bake 20 minutes. Take from oven and pour off excess fat.\tBake 20 minutes more. Turn onto
a
heated
platter and fill with scrambled eggs if desired.