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Andouille Sausage 1 boneless pork butt, ground (about 5 pounds)1/2 cup Rustic Rub1 1/2 teaspoons chili powder1/2 cup paprika1 1/2 teaspoons file powder3 teaspoons freshly ground black pepper1 teaspoon cumin1 1/2 teaspoons crushed red pepper2 teaspoons garlic powder2 teaspoons salt1/2 cup chopped ...

 


Bratwurst 1 pound link bratwurst2 green bell peppers, cut into strips2 medium onions, sliced2 tablespoons olive oil1 teaspoon garlic salt1 teaspoon basil Heat the olive oil in a large skillet. Cut the bratwurst into 1-inch pieces and brown well in the skillet. Add the peppers and onions and sauté ...

 


Chorizo (Mexican Sausage) 2 pounds coarsely ground lean pork1/4 pound pork fat, finely chopped (optional)2 tablespoons paprika2 tablespoons pasilla chile powder1 teaspoon coarsely ground black pepper1/2 teaspoon cinnamon1/2 teaspoon ground cloves1/4 teaspoon coriander seeds1/4 teaspoon ground ...

 


Coca-Cola Glazed Kielbasa 1-2 tablespoons olive oil1 red onion, thinly sliced1 green bell pepper, thinly sliced2 rosemary sprigs1/3 cup honey1 tablespoon yellow mustard seed2 pounds Polish kielbasa sausage1 (12 ounce) can Coca-Cola ClassicRosemary sprigs for garnish In a 5 1/2 quart Dutch oven over ...

 


Colorful Sausage and Bell Peppers Serves 4. 1 pound sweet or hot Italian sausages, cut into bit-size pieces1/2 cup water1 green bell pepper, seeded and cut into bite-size pieces1 yellow bell pepper, seeded and cut into bite-size pieces1 orange bell pepper, seeded and cut into bite-size pieces1 ...

 


Country Pork Sausage 4 pounds pork butt, cut up with fat included5 teaspoons salt4 teaspoons ground sage2 teaspoons ground pepper1/2 teaspoon cloves or1 teaspoon ground nutmeg (if desired)1 teaspoon granulated sugar Thoroughly mix the seasonings, and spread it over the cut-up pork butt. Grind the ...

 


Creole Sausage (Chaurice) 4 pounds lean fresh pork2 pounds fat fresh pork2 large onions, minced very fine1 clove garlic, minced very fine1 teaspoon cayenne pepper and chile pepper (very hot)1 teaspoon red pepper3 teaspoons salt2 teaspoons black pepper, finely ground1 sprig thyme, well minced3 ...

 


Grits Scrapple 9 cups salted water1 pound pork sausage1 medium onion, chopped2 cups grits Break sausage into small pieces. Add sausage and onion to boiling water. Lower heat to low and cook for 30 minutes. Add grits and cook until thick. Pour into a shallow pan and refrigerate. Slice mixture 1-inch ...

 


Italian Sausage 2 1/2 pounds pork shoulder, butt portion,    trimmed and cut into large chunks1/2 tablespoon coarse kosher salt1 tablespoon dried anise1/2 teaspoon freshly-ground black pepper1/8 teaspoon cayenne pepper1/2 teaspoon dried oregano1/2 teaspoon dried thyme2 tablespoons ...

 


Louisiana Hickory-Smoked Andouille 1 (2 3/4-pound) pork shoulder, butt portion    (do not trim fat), cut into large chunks4 teaspoons granulated sugar1 tablespoon coarse kosher salt2 tablespoons coarsely ground black pepper3/4 teaspoon cayenne pepper3/4 teaspoon crushed red pepper ...

 




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