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.
Spread Bread slices with Miracle Whip and Honey Mustard.
Slice Sausages lengthwise in half.
Lay on sanwich till bread is covered with sausage halves.
top with remaining bread slice.
ENJOY!
ot peppers).
Stuff 1 Vienna sausage (or hot dog) into each
Debone chicken where only skin, drumstick and wings are left. Ground chicken meat.
Mix chicken meat and all ingredients, except boiled chicken and Vienna sausages.
Spoon the mixture into the chicken skin.
Spread it flat and alternately arrange quartered, boiled eggs and Vienna sausage.
When done, spoon in the other half of the mixture.
Close the skin with toothpick.
Steam chicken for 3 hours.
Serves 20 people.
Combine first 8 ingredients, blend thoroughly.
Spread pork mixture on an 8 x 10-inch piece of leaf lard.
Arrange slices of hard-cooked eggs, chorizo de bilbao or Vienna sausage and raisins on pork mixture.
Roll as for jelly roll.
Wrap in cheesecloth or aluminum foil.
Boil in soup stock for 1 hour or if wrapped in aluminum foil, bake in a moderate oven (350\u00b0) for 1 hour.
Chill. Before serving, remove wrappings and slice.
Makes 2 rolls.
Mix together and roll into small balls.
A small piece of hot dog, Vienna sausage or olive can be placed in the center of the ball.
Space an inch apart on ungreased cookie sheet.
Bake at 450\u00b0 for 10 minutes.
Dress and bone the chicken.
Cut into small pieces and place in a bowl.
Squeeze the lemon into the chicken and add the toyo. Let stand for 15 minutes.
Put in a saucepan with water and salt and pepper to taste; simmer until the meat is tender and most of the liquid has evaporated.
Slice the hard-boiled eggs, Vienna sausage and chorizo.
Fry the cooked chicken and chorizo in butter until brown.
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.
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.
Carefully take out bone and meat of whole chicken without tearing the skin.
Marinate chicken skin with soy sauce and lemon. Grind or chop chicken meat.
Mix ground pork, sliced vienna sausage, cheese, pickles, scrambled egg, soy sauce, dash of salt and pepper.
Mix ingredients well; tightly stuff chicken skin so that boiled egg should be in the middle.
Close tightly the opening of stuffed chicken.
Bake at 325\u00b0 for 1 hour and 25 minutes.
lices of chorizo de bilbao, Vienna sausage.
Pour broth; cover and
Stir all ingredients together and chill.
Serves 8.
Roll each biscuit flat and wrap around Vienna sausage.
Bake 10 minutes at 375\u00b0 or until brown.
(Precooked wieners may be used.)
Open can Chef Boyardee and heat according to directions.
Drain Vienna sausage.
Serve.
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.
Cut sausage into appetizer size pieces, about 1/2-inch.
Brown sausage in medium skillet; drain on paper towel.
Drain pineapple; reserve juice.
Combine brown sugar and cornstarch in medium saucepan.
Add soy sauce, vinegar and reserved pineapple juice; stir until well blended.
Cook over medium heat, stirring constantly, until clear and thick.
Add pineapple, green pepper and sausage; heat thoroughly.
In a large frying pan, saute onion, pepper and garlic powder in olive oil.
Add other spices, blending well. Cut up sausage into thirds.
Add tomato sauce to onion/pepper mixture. Cook until bubbly. Add sausage and heat thoroughly.
Keep hot on low heat.
Brown sausage; drain thoroughly, blotting extra grease with paper towels.
Mix sausage with cheeses, eggs and oregano; save a couple tablespoons of egg to brush on top of roll.
Cut sausage into 1/2-inch rounds.
In 5-quart pot, cook beer and brown sugar together until sugar dissolves.
Add sausage and bring to boil, then turn heat down to simmer for 30 to 45 minutes. Even better if it could sit for a while after that so sausage can absorb the flavor.
Cut sausage links diagonally into bite size pieces.
Mix peach preserves and mustard in saucepan and cook over low heat for 5 minutes.
Add sausage and simmer for 15 minutes longer.
Serve hot.