AMERICAN PRESSURE COOKER CANNER

09.11.2011., srijeda

WHAT TO COOK WITH SAUSAGE - COOK WITH SAUSAGE


What to cook with sausage - Canadian cooks - Pork rib recipes slow cooker



What To Cook With Sausage





what to cook with sausage






    sausage
  • highly seasoned minced meat stuffed in casings

  • A cylindrical tube of minced pork, beef, or other meat seasoned and cooked or preserved, sold mainly to be eaten cold in slices

  • A short cylindrical tube of minced pork, beef, or other meat encased in a skin, typically sold raw to be grilled, boiled, or fried before eating

  • Used in references to the characteristic cylindrical shape of sausages

  • blimp: a small nonrigid airship used for observation or as a barrage balloon

  • A sausage is a food made from ground meat, and, usually, salt, herbs, and spices.





    cook
  • (of food) Be heated so that the condition required for eating is reached

  • prepare a hot meal; "My husband doesn't cook"

  • someone who cooks food

  • Prepare (food, a dish, or a meal) by combining and heating the ingredients in various ways

  • Heat food and cause it to thicken and reduce in volume

  • English navigator who claimed the east coast of Australia for Britain and discovered several Pacific islands (1728-1779)











Beer Sausage Inna Bun




Beer Sausage Inna Bun





Beer Sausages Inna Bun
Ingredients:

- Sausages (Big ones or medium ones. Whichever floats your boat. 2-5 is a good number if it fits in your pan)
- Beer (REAL beer. Good tasting beer. If you're going to use Coors, Bud Light or Molson you might as well just use water. Maybe spit in it. Personally I use Leffe Brune)
- Half an onion (chopped in to rings)
- Buns (to put the sausages in to when you're done. No ass jokes, please).
- Olive oil just about two tablespoons.

Instructions:

1. put olive oil in frying pan, crank that stove up to high. Then put the sausages in and fry until browned.
2. Once the sausages are browned, decrease the stove to medium heat, remove the sausages and throw in the onions.
3. Cook those onions in the sausage juices until rubbery and transparent (NOT until they are browned)
4. Put the sausages back in pan and pour your beer in. Depending on what beer you use, half the bottle/can might do. As long as the sausages are covered about half way in beer you should be fine. Drink the remainder for the rest of the cooking time.
5. Mix those sausages in your wonderful beer-onion concoction until the beer has decreased in volume and has turned in to a somewhat thick sauce. Your entire kitchen will start to smell amazing.
6. Remove the sausages and place in the buns.
7. spoon in the beer sauce with onions on to the sausages in the buns. If you've got loads of it, be very liberal in serving.
8. Eat and enjoy. If you're feeling in a very beer-ish mood, pour yourself a pint.

NOMNOMNOMNOMNOMNOMNOMNOMNOM











Day 49 (415) - Sausage Gravy




Day 49 (415) - Sausage Gravy





Between football and the weather, I can see me not wanting to go for another self-portrait today, so here you go. No one else in the house this week, so I'm cooking for one.

So, first time I've made sausage gravy. It's something I've seen my dad make dozens of times, but never tried myself. Everything was going well enough to start, my sausage was cooking up nice and even. I pull it out of the pan, onto a paper towel on a paper plate.Then I notice I have very little grease in the pan. Umm... okay, whatever, just go with it. So I added the flour and mixed it around... and I had a pan of flour. This isn't anything like my dad's! Okay... what's next... add some milk? Okay. Wait, this is just getting chunky! This isn't right at all! Let's try adding some more milk... okay... that's better... but I still think it needs a little more milk. And it's ghostly-white. Dad's was always somewhat brown. Let's try adding the sausage back into it. Okay, it's at least starting to look more like gravy. Cook it down a bit... it's starting to get to a gravy consistency. Maybe a little more milk... then just cook it back down to this volume. Taste it a little... okay, this tastes like gravy. Good. Now, one last touch... let's add a touch of honey, stir it around, and pour it on some of the leftover texas toast from last week's french toast.

Oh, wow; that's good.

So, ingredients:
1/2 tube sausage
Some flour
Lots of milk
A little honey
2 slices Texas toast (1 per bowl)









what to cook with sausage







Related topics:

celebrity chef cookery courses

dane cook girlfriend 2011

cookbook fundraiser ideas

dane cook cinematic adventures

cook county prison chicago

cook discovered australia

sirloin tip roast how to cook

cooking recipes children

cookworks slow cooker manual




- 10:31 - Komentari (0) - Isprintaj - #

<< Arhiva >>

  studeni, 2011  
P U S Č P S N
  1 2 3 4 5 6
7 8 9 10 11 12 13
14 15 16 17 18 19 20
21 22 23 24 25 26 27
28 29 30        

Studeni 2011 (17)

Dnevnik.hr
Gol.hr
Zadovoljna.hr
OYO.hr
NovaTV.hr
DomaTV.hr
Mojamini.tv

AMERICAN PRESSURE COOKER CANNER

Linkovi

Blog.hr koristi kolačiće za pružanje boljeg korisničkog iskustva. Postavke kolačića mogu se kontrolirati i konfigurirati u vašem web pregledniku. Više o kolačićima možete pročitati ovdje. Nastavkom pregleda web stranice Blog.hr slažete se s korištenjem kolačića. Za nastavak pregleda i korištenja web stranice Blog.hr kliknite na gumb "Slažem se".Slažem se