Alligator and Andouille Sauce Piquante

Alligator and Andouille Sauce Piquante Ingredients: 5 lb Alligator meat Cajun seasoning 1/4 c Olive Oil +1 tsp. 1 1/4 lb Smoked andouille sausage -diced 1 cn Tomato Sauce -10oz. 1/3 c Butter 1/3 c Dark Roux 1/4 c Chicken Base 4 c Spanish Onion -chopped 1 c Bell Pepper -chopped 1 c Celery -diced 1 ts Cayenne Pepper 2 tb Jalapeno Pepper -diced 1 ts Sugar 2 tb Garlic -chopped 3 c Fresh mushrooms -sliced 2 qt Water 1/2 c Green Onion Bottoms -chopped 1/2 c Parsley -chopped 3 c Rice -cooked Mixture of cornstarch and water for thickening … Continue reading Alligator and Andouille Sauce Piquante

Slow Cooker Split Pea Sausage Soup

Slow Cooker Split Pea Sausage Soup Recipe By:Dorothy “This is a soup I have come up with myself that everyone in my house will eat.” Ingredients 1 pound dried split peas 10 cups water 1 pound smoked sausage of your choice, sliced 5 cubes chicken bouillon 1 1/2 cups chopped carrot 1 cup chopped celery 2 potatoes, peeled and chopped 1/2 teaspoon garlic powder 1/2 teaspoon dried oregano 2 bay leaves 1 onion, chopped Directions In a 5 quart slow cooker, combine the peas, water, sausage, bouillon, carrot, celery, potatoes, garlic powder, oregano, bay leaves, and onion. Cover, and cook … Continue reading Slow Cooker Split Pea Sausage Soup

Christmas Breakfast Sausage Casserole

Christmas Breakfast Sausage Casserole Recipe By:M.K. Meredith “My mom has always made this for us on Christmas morning, and since we only have it once a year it makes it even more good. It is so delicious, and everyone enjoys it! When I double the recipe I use 1 pound regular sausage and 1 pound sage sausage.” Ingredients 1 pound ground pork sausage 1 teaspoon mustard powder 1/2 teaspoon salt 4 eggs, beaten 2 cups milk 6 slices white bread, toasted and cut into cubes 8 ounces mild Cheddar cheese, shredded Directions Crumble sausage into a medium skillet. Cook over … Continue reading Christmas Breakfast Sausage Casserole

Buffalo Chicken Wing Sauce

Buffalo Chicken Wing Sauce Recipe By:Chef John “If you know someone from Buffalo, they know someone who told them the secret ingredients to the Anchor Bar’s famous Buffalo chicken wings. I know people from Buffalo. This is my version, as described to me many years ago, over almost as many beers.” Ingredients 2/3 cup hot pepper sauce (such as Frank’s RedHot(R)) 1/2 cup cold unsalted butter 1 1/2 tablespoons white vinegar 1/4 teaspoon Worcestershire sauce 1/4 teaspoon cayenne pepper 1/8 teaspoon garlic powder salt to taste Directions Combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and … Continue reading Buffalo Chicken Wing Sauce

Homemade Spicy Pepperoni

Homemade Spicy Pepperoni Ingredients 1 lb lean ground beef (85% lean or leaner) 1 teaspoon liquid smoke flavoring 1 teaspoon ground black pepper 1 teaspoon mustard seeds 3⁄4-1 teaspoon fennel seed, lightly crushed 1⁄2-1 teaspoon crushed red pepper flakes 1⁄4 teaspoon garlic powder 1⁄2 teaspoon paprika 1⁄4 teaspoon sugar 1 teaspoon morton’s tender quick curing salt (regular salt will turn the meat brown) Directions Combine seasonings and meat and mix thoroughly, using hands; cover and refrigerate for 48-72 hours. Form meat into two long logs or rolls. Place a rack (or pan/sheet with drainage) on a cookie sheet and put … Continue reading Homemade Spicy Pepperoni

Oxford Sausages or Bangers

  Oxford Sausages or Bangers Total: 30 mins Prep: 30 mins Cook: 0 mins Yield: 2 pounds (12 to 16 servings)   Sausages are called bangers in England, Scotland, and Ireland. Make your own bangers at home with this recipe that includes ground pork, ground veal, spices, and grated lemon zest. Ingredients 1/2 pound lean ground pork 1/2 pound lean ground veal 6 ounces pork fat (ground) 3 slices bread (white with crust, crumbled or finely chopped) 1 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon cayenne pepper 1/8 teaspoon nutmeg (grated) 1/8 teaspoon mace 1/4 teaspoon fresh thyme (minced or 1/8 teaspoon dried thyme) … Continue reading Oxford Sausages or Bangers

Classic Bangers and Mash

Classic Bangers and Mash Recipe By:Amystar79 “This is a delicious and irresistible recipe that everyone loves. It pairs creamy potatoes, crunchy onions, smooth gravy, and yummy sausages!!” Ingredients 2 1/4 pounds potatoes, peeled and quartered 2 chicken bouillon cubes 1 cup warm milk 1/4 cup melted butter 1 tablespoon cooking oil 8 links pork sausage 1 large onion, sliced and separated into rings 2 (10.25 ounce) cans homestyle beef gravy 2 teaspoons crumbled dried oregano Directions Place the potatoes in a pan, and add enough water to cover. Bring to a boil, and cook until tender, about 20 minutes. Drain, … Continue reading Classic Bangers and Mash

Pennsylvania Dutch Scrapple

Pennsylvania Dutch Scrapple Not quite Pennsylvania Dutch but a great imitation made with breakfast sausage. Course Breakfast Prep Time 15 minutes Cook Time 40 minutes Total Time 55 minutes Servings 6 Calories 308 kcal Ingredients 1 lb bulk pork sausage 2 1 ⁄2 cups water 1/2 teaspoon salt 1/2 teaspoon sage 1 cup cornmeal 1 cup cold water Instructions Crumble pork sausage in a frying pan; add 4 cups water and heat to boiling. Reduce heat, cook for 20 minutes. Then drain meat, reserving 3 cups stock. Add salt and sage to stock, bring to boiling. Combine cornmeal and 1 … Continue reading Pennsylvania Dutch Scrapple

Summer Sausage

Summer Sausage “A very tasty sausage that is nice to give away in gift baskets. Add or omit spices to suit your taste.” Ingredients 5 pounds ground beef 5 teaspoons sugar-based curing mixture (such as Morton(R) Tender Quick(R)) 1/4 cup mustard seed 3 tablespoons garlic powder 1 teaspoon cayenne pepper 1 tablespoon red pepper flakes 1 tablespoon salt 1/2 teaspoon hickory-flavored liquid smoke Directions In a large bowl, mix beef, curing mixture, mustard seed, garlic powder, cayenne, red pepper flakes, salt, and liquid smoke. Cover with plastic, and refrigerate for three days, mixing well once a day. On the fourth … Continue reading Summer Sausage

Turkey Chorizo (Loose, not Encased)

Turkey Chorizo (Loose, not Encased) Recipe By:janelle “In college, I spent some summers in New Mexico, where I fell in love with authentic Mexican chorizo. But having become very health-conscious, my husband and I have been trying to replicate that chorizo flavor in extra lean ground turkey. This recipe tastes just like the pork chorizo from our favorite taco trucks. Serve in tacos, burritos, quesadillas, omelets, or breakfast burritos. I suggest serving on corn tortillas, with chopped onion and cilantro garnish, and a squeeze of lime.” Ingredients 3 dried red chile peppers, or more to taste 2 tablespoons apple cider … Continue reading Turkey Chorizo (Loose, not Encased)