[{"id":"42684","title":"Cabbage And Potato Rissoles (Rolls) Recipe","ingredients":"potatoes, raw, skin
cabbage, raw
egg substitute, powder
oil, olive, salad or cooking","directions":"Mix potatoes and cabbage, egg, cheese and nutmeg, salt and pepper in large bowl.
Divide the mix and shape into 8 small sausage shapes.
Refrigeratefor 1 hour.
Dredge rissoles in flour, shaking off the excess.
Heat 1/2\" oil in frying pan till warm.
Carefully slide rissoles into oil and fry on each side 3 min or possibly till golden brown and crisp.
Remove from pan and drain on paper towel.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/42684/cabbage-and-potato-rissoles-rolls-recipe"},{"id":"61022","title":"Italian Sausage Sweet II","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
salt, table
spices, fennel seed
spices, pepper, black
sugars, granulated
water, bottled, generic","directions":"To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard).
Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use.
Mix all ingredients very well in a large bowl (you're looking for a moist but not runny mixture).
Fill the casings with the mixture and make links by twisting the sausage where you wish the links to be.
Four inches is a good size for a regular serving, smaller links may be made for appetizer servings.
Place the sausage in large saucepan or dutch oven in a single layer; cover and heat over high heat to a low simmer.
Reduce heat to maintain low simmer (sausages may burst if cooked at too high a heat) until the sausage is heated through, approximately 15 minutes.
Drain and let rest for about 15 minutes before slicing; serve while warm.","url":"https://recipe.bluelayer.org/recipe/61022/italian-sausage-sweet-ii"},{"id":"60797","title":"All American Burgers","ingredients":"pork sausage, link/patty, unprepared
beef, grass-fed, ground, raw
sauce, worcestershire
spices, garlic powder","directions":"MIX all ingredients together really well.
SHAPE into burgers.
GRILL 15 minutes until cooked in center.
SPLASH on more worcestershire sauce to taste.","url":"https://recipe.bluelayer.org/recipe/60797/all-american-burgers"},{"id":"60791","title":"Barbecue Pizza","ingredients":"house of pasta, pizza dough,
oil, olive, salad or cooking
pork sausage, link/patty, unprepared
shortening, vegetable, household, composite
cheese, parmesan, hard
spices, basil, dried
spices, pepper, red or cayenne","directions":"Preheat grill to medium light heat.
Oil grill rack.
Roll dough to a 12x15-inch rectangle.
Brush top with olive oil.
Place dough, oil sides down, on grill rack.
Cover and grill about 3 minutes, or until bottom is lightly browned.
Punch down any air bubbles, if needed.
Brush top with oil and turn over.
Immediately top evenly with remaining ingredients.
Cover and cook 3 minutes or until cheese is melted.","url":"https://recipe.bluelayer.org/recipe/60791/barbecue-pizza"},{"id":"60774","title":"Apricot Sausage Recipe","ingredients":"pork sausage, link/patty, unprepared
apricots, dried, sulfured, uncooked
orange juice, raw","directions":"Place sausage in skillet, cover with water.
Bring to a slow boil; boil for 10 minutes.
Drain and return to heat.
Add apricot jam and orange juice.
Simmer for at least 1/2 hour, or until liquid has thickened.
Keep a lid on skillet and turn sausage several times while cooking.
Serve hot.
Garnish with orange slices.","url":"https://recipe.bluelayer.org/recipe/60774/apricot-sausage-recipe"},{"id":"60723","title":"Breakfast Turkey Sausage Patties","ingredients":"ground turkey, raw
spices, cumin seed
spices, pepper, red or cayenne
spices, garlic powder
spices, coriander seed
spices, pepper, black
spices, paprika
spices, oregano, dried
spices, basil, dried
soup, chicken broth or bouillon, dry","directions":"Combine the turkey and dry spices in a large bowl.
Mix together thoroughly.
Add the chicken broth, mixing well.
Let stand for 15 to 20 minutes.
Form the turkey into 8 patties, approximately 3/4 inch thick.
Cook the patties in a nonstick skillet over medium heat for 7 to 8 minutes on each side or grill.
However, if you grill these, be sure to pray the grill grate with oil prior to grilling.","url":"https://recipe.bluelayer.org/recipe/60723/breakfast-turkey-sausage-patties"},{"id":"60633","title":"Brigitte Sealing's Sausage Pasta Supper Recipe","ingredients":"margarine, regular, 80% fat, composite, stick, without salt
onions, raw
mushrooms, white, raw
ground turkey, raw
cheese, parmesan, hard
spices, pepper, black
shortening, vegetable, household, composite
spices, oregano, dried","directions":"Heat margarine in a baking dish.
Saute/fry onions and peppers and mushrooms.
Add in vegetables and sausage.
Heat well and season with seasonings.
Stir in cheese.
Serve over noodles with additional parmesan cheese.","url":"https://recipe.bluelayer.org/recipe/60633/brigitte-sealings-sausage-pasta-supper-recipe"},{"id":"60540","title":"Sweet Potatoes with Pecans and Sausage","ingredients":"sweet potato, raw, unprepared
pork, fresh, loin, tenderloin, separable lean only, raw
butter, without salt
sugars, brown
nuts, pecans
spices, cinnamon, ground","directions":"Preheat oven to 350 degrees F (175 degrees C).
Form sausage into round patties.
Place patties in a large, deep skillet.
Cook over medium high heat until brown.
Drain and set aside.
Wash yams, prick with fork and place on baking sheet.
Bake for 1 hour or until yams are soft.
Set aside to cool.
Cut cooled yams into 1 to 2 inch cubes and place in 2 1/2 quart casserole dish.
Add sausage, butter, brown sugar, pecans and cinnamon.
Mix thoroughly, cover and bake for 30 to 40 minutes or until hot and bubbly.","url":"https://recipe.bluelayer.org/recipe/60540/sweet-potatoes-with-pecans-and-sausage"},{"id":"60535","title":"Easy Biscuits with Cream Gravy Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
leavening agents, baking soda
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
pork sausage, link/patty, unprepared
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
spices, pepper, red or cayenne
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat the oven to 425 degrees F and arrange a rack in the middle.
Line a baking sheet with parchment paper; set aside.
Whisk together the measured flour, baking powder, salt, and baking soda in a large bowl to aerate and combine.
Add the butter pieces and toss to just coat them in the flour mixture.
Place the bowl in the freezer for 10 minutes.
Using a pastry blender or 2 knives, and working quickly so as not to soften the butter, cut the butter into the dry ingredients until its in pea-size pieces.
Drizzle in the buttermilk and stir just until a moist, shaggy dough comes together.
Generously dust a work surface with flour.
Scrape the dough out onto the surface and dust the top with more flour.
Using floured hands, gently pat the dough into a 1-inch-thick circle.
Using a 2-1/2-inch round cutter dipped in flour, cut out as many biscuits as possible (press straight down through the doughdo not twist the cutter, or the biscuits will not rise properly).
Transfer the biscuits to the prepared baking sheet, spacing them at least 1 inch apart.
Gather the scraps into a ball, pat it into a 1-inch-thick circle, and cut out more biscuits.
Repeat as needed until you have 8 total.
Discard any remaining dough.
Bake until the biscuits have risen and are golden brown on top, about 15 to 16 minutes.
Transfer them to a wire rack.
Meanwhile, make the gravy.
Heat the butter in a large frying pan over medium-high heat until foaming.
Add the sausage and cook, breaking it up into smaller pieces with a wooden spoon, until the meats no longer pink and is starting to brown, about 5 minutes.
Reduce the heat to medium.
Sprinkle the sausage with the flour, measured salt, measured pepper, and cayenne.
Cook, stirring frequently, until the raw taste of the flour has cooked off, about 1 minute.
Gradually stir in the milk, scraping up any browned bits from the bottom of the pan.
Bring to a simmer, stirring occasionally.
Continue simmering, stirring often, until the mixture has thickened slightly, about 1 minute more (the gravy will continue to thicken as it sits).
Taste and season with additional salt and pepper as needed.
Keep warm.
To serve, split the biscuits in half horizontally and top with the sausage gravy.","url":"https://recipe.bluelayer.org/recipe/60535/easy-biscuits-with-cream-gravy-recipe"},{"id":"60397","title":"Pig in the Blankets","ingredients":"wheat flour, white, all-purpose, unenriched
margarine, regular, 80% fat, composite, stick, without salt
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
pork sausage, link/patty, unprepared","directions":"Divide sausage, forming 30 to 36 \"Pigs\".
(About half the length of a hot dog) Do not roll in hands, form carefully with finger tips or fork.
Sift together flour, baking powder and salt.
Cut in margarine as for pie dough.
Mix in milk, form into smooth ball.
Roll dough to 1/4 inch thickness, cut into strips about 3 1/2 inches wide.
Wrap \"pig\" loosely in dough, overlapping on the bottom.
Do not pinch ends shut.
Prick top of each \"pig\" with a fork.
Place on ungreased cookie sheets, bake 15 minutes at 400 degrees, then 15 minutes at 350 degrees until brown.
May be frozen up to 4 months.","url":"https://recipe.bluelayer.org/recipe/60397/pig-in-the-blankets"},{"id":"60345","title":"Basic Steamed Minced Pork Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
cornstarch
salt, table
soy sauce made from soy (tamari)","directions":"Mince or possibly grind pork.
Mix well with cornstarch, salt and soy sauce.
Spread mix out flat like a pancake in a shallow heatproof dish.
Steam on a rack till done, about 30 min (see \"HOW-TO SECTION\").
Check with a fork to see which meat is no longer pink.
Serve warm.
NOTE: This dish is best when made with slightly fat pork.
VARIATIONS: Sliver rather than grind or possibly mince pork, and steam about 45 min.
In step 1, add in to pork mix any of the following:
1/2 tsp.
sugar
1 tsp.
peanut oil
few drops of sesame oil
1 or possibly 2 slices fresh ginger root, chopped
1 scallion stalk, chopped
1 egg, beaten
1/4 lb.
fresh mushrooms, chopped; or possibly 3 dry black mushrooms
(soaked), chopped
1/2 c. water chestnuts, chopped
Or possibly add in any of the following as indicated:
BLACK BEANS: Add in to pork mix 1 Tbsp.
fermented black beans
(soaked), mashed, and 1 garlic clove, chopped.
CHINESE SAUSAGES: Place on top of pork mix 2 Chinese sausages, either cut diagonally in 1/2-inch slices, or possibly chopped.
Dry OYSTERS: Add in to pork mix 4 dry oysters (soaked), chopped.
DUCK LIVERS: Add in to pork mix 2 dry duck livers (soaked), chopped, and 1/2 c. water chestnuts, chopped.
PICKLED BAMBOO SHOOTS : Place on top of pork mix 1/2 c. pickled bamboo shoots, liquid removed.
PRESERVED TURNIP: Add in to pork mix 1/2 bundle preserved turnip, washed and shredded, 1 Tbsp.
sherry and a dash of pepper.
SALT CABBAGE: Add in to pork mix 1/4 to 1/2 c. salted or possibly preserved cabbage, minced.
Top with 2 Tbsp.
water chestnuts, sliced.
SALT EGG: Separate 1 salt egg.
Add in the white to the pork mix along with 1 fresh egg, beaten; 6 water chestnuts, chopped, 2 tsp.
sherry and a dash of pepper.
Mash or possibly cut up salt egg yolk and sprinkle on top.
SALT FISH: Add in to pork mix 1/8 lb.
dry salted fish (soaked), chopped, plus 1/4 c. water.
Or possibly arrange on top of pork mix 4 strips of salt fish, about 3/4 inches wide by 2 inches long (soaked), and 2 slices fresh ginger root, chopped.
Sprinkle with 1 tsp.
sugar and 1 Tbsp.
oil.
TEA MELON: Add in to pork mix 1/2 c. tea melon, rinsed and minced coarsely or possibly diced.
Or possibly add in 4 Tbsp.
tea melon and 1 c. bamboo shoots, minced coarsely.
Or possibly add in 2 Tbsp.
tea melon, chopped; 2 Tbsp.
preserved turnip, chopped; 1 Tbsp.
cloud ear mushrooms (soaked), chopped, and a few drops of sesame oil.
VEGETABLES: Add in to pork mix any of the following:
1 C. cauliflower, broken into tiny flowerets or possibly cut in 1-inch pcs and parboiled.
1/4 c. carrots, diced and parboiled.
1/4 c. c. Chinese turnips, diced and parboiled.
Instead of blending the soy sauce with the pork mix, as in step 1, sprinkle soy over the top with a circular motion in step 2.
Chopped scallions can be sprinkled over the pork in the same way.","url":"https://recipe.bluelayer.org/recipe/60345/basic-steamed-minced-pork-recipe"},{"id":"60334","title":"Wholemeal Bread","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic
butter, without salt","directions":"You will need a 2 lb loaf tin, well buttered.
Seive the flour, salt, sugar and yeast in a large bowl and pour in the hand-hot water with the melted butter.
Mix with your hands to form a dough, then scrape it out of the bowl on to a work surface.
Knead for 10-15 minutes, adding more water if necessary (the dough should be very soft -it is better to have too much water than too little).
Transfer the dough into a greased bowl, cover it with a clean, damp tea towel and leave to rise in a warm place ideally for two hours.
Next, roll the dough into a long sausage, about twice as long as the tin, flatten it with your knuckles into a long strip and fold it into three.
Fit the dough in the buttered tin, with the fold beneath, pressing in on the edges so that you will have a nice rounded top.
Sprinkle the surface with a generous dusting of flour, then cover the tin with a damp, clean tea towel and leave to rise in a warm place for further 30-40 minutes.
Meanwhile, pre-heat the oven to gas mark 6/200C/400F.
After the second-rising, bake in the centre shelf of the oven for 40 minutes, until the loaf sounds hollow when removed from the tin and tapped on the bottom.
Return the bread back into the oven, but this time without the tin, upside down for a further 5-10 minutes to crisp the base and the sides.
Cool the bread on a wire rack.","url":"https://recipe.bluelayer.org/recipe/60334/wholemeal-bread"},{"id":"59959","title":"Pistachio Caramel Logs","ingredients":"butter, without salt
milk, canned, condensed, sweetened
syrup, maple, canadian
sugars, brown
cream, whipped, cream topping, pressurized
nuts, pistachio nuts, raw","directions":"Line the base and side of a seep 19cm square cake pan with baking paper.
Combine the butter, milk, golden syrup, sugar and cream of tartar in a medium, heavy based saucepan and stir over heat without boiling until the sugar dissolves.
When sugar is completley dissolved bring to boil and whisk constantly over the heat for about 8 minutes or until mixture is thick and dark caramel in colour.
Put the mixture into prepared pan and stand the caramel for 15 minutes.
Mark 6 strips with a greased knife and cool caramel.
Remove caramel from pan & cut into strips where they were marked.
Roll strips in the nuts, whilst shaping into a 32cm long sausage log.
Press nuts firmly into caramel.
Cut diagonally into 4cm pieces.
Store in refrigerator for about 2 hours before serving.","url":"https://recipe.bluelayer.org/recipe/59959/pistachio-caramel-logs"},{"id":"59915","title":"Crock Pot Lil Smokies","ingredients":"pork sausage, link/patty, unprepared
catsup
sauce, barbecue
sugars, brown","directions":"Place ketchup, bbq sauce and brown sugar in crock-pot and stir.
Add in lil smokies and stir again.
Cook in crock-pot on low for 2 hours.
*I usually double or triple this recipe, depending on how many people are coming over.
There are never any left over no matter how many I make.","url":"https://recipe.bluelayer.org/recipe/59915/crock-pot-lil-smokies"},{"id":"59734","title":"Oaty Choc Chip Crunchies","ingredients":"butter, without salt
sugars, granulated
wheat flour, white, all-purpose, unenriched
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
oats
syrup, maple, canadian
water, bottled, generic
leavening agents, baking soda
nuts, pecans
spartan, real semi-sweet chocolate baking chips,","directions":"Mix syrup, bicarbonate of soda and boiling water in a small bowl.
Beat together butter and sugar till slightly creamed, add flour sugar and coconut to the creamed mixture.
Add choc chips and nuts and fold into dough, you may need to use flour carefully so that the dough does not feel too dry.
Roll dough into sausage shape 2cm in diameter approximately.
Cut into 1 cm slices and place on baking sheet, do not smooth top, leave looking rough, simply push in choc chips if they are loose.
Bake in moderate oven till golden brown.
When all the cookies are baked switch off oven and place all cookies next to each other in once or 2 pans and replace in oven and leave for a couple of hours until crisp.
Keep in airtight tin, and if they soften re-dry in oven.
Eat plain or pipe squiggly line over with melted milky bar chocolate.","url":"https://recipe.bluelayer.org/recipe/59734/oaty-choc-chip-crunchies"},{"id":"59300","title":"Bacon Wrapped Chorizo Stuffed Dates","ingredients":"dates, deglet noor
bacon, meatless
pork sausage, link/patty, unprepared","directions":"Using a scissors, cut one side of each date open and stuff with a scant teaspoon of chorizo.
Wrap the stuffed date with bacon and secure with a toothpick.
Place on a foil-lined baking sheet and bake in 400 degree oven for about 15-18 minutes.
Watch closely as the bottoms can burn easily due to the natural sugars in the dates.
Makes about 45 pieces.","url":"https://recipe.bluelayer.org/recipe/59300/bacon-wrapped-chorizo-stuffed-dates"},{"id":"59272","title":"Wurst Salad from Biergarten Restaurant at Epcot","ingredients":"pork sausage, link/patty, unprepared
fresh red onions,
pickles, cucumber, sour
mustard, prepared, yellow
mustard, prepared, yellow
oil, canola
vinegar, balsamic
vinegar, red wine
sugars, granulated","directions":"Cut the assorted sausages thinly on the bias.
Add the red onion and sweet pickles to the sausages.
Mix mustards, oil, vinegars and sugar.
Mix dressing with sausages.
Let set for 1 hour before serving.","url":"https://recipe.bluelayer.org/recipe/59272/wurst-salad-from-biergarten-restaurant-at-epcot"},{"id":"59149","title":"Mamas Sausage-Pecan Balls","ingredients":"nuts, pecans
cheese, cheddar
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, pepper, red or cayenne
shortening, vegetable, household, composite
pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Preheat the oven to 350F.
Line a baking sheet with a silicone baking sheet or parchment paper.
Place the pecans in the work bowl of a food processor fitted with the metal blade.
Pulse until chopped, but not too finely.
Remove to a bowl and set aside.
Replace the blade with the grating disc and grate the cheese.
Remove to a second bowl and set aside.
Switch back to the metal blade.
To make the sausage mixture, in the same bowl of the food processor (no need to clean it), combine the flour, baking powder, salt, and cayenne pepper.
Pulse to combine.
Add the shortening and pulse until the mixture resembles coarse meal.
Add the grated cheese and the sausage and pulse until well combined.
Transfer the mixture to a bowl.
Add the reserved pecans and, using your hands, press the dough together until well combined.
(The dough will be very crumbly.)
To form the balls, using a small ice cream scoop and your hands, shape the mixture into 1-inch balls and place about 1 inch apart on the prepared baking sheet.
Bake until browned, 20 to 25 minutes.
Remove to a rack to cool.
Serve immediately.
The balls can be refrigerated in an airtight container for up to 3 days.
To serve, let the balls come to room temperature.
Or to serve warm, reheat in a 350F oven until heated through, 5 to 7 minutes.","url":"https://recipe.bluelayer.org/recipe/59149/mamas-sausage-pecan-balls"},{"id":"59146","title":"Caramelized Onions","ingredients":"butter, without salt
water, bottled, generic
onions, raw
salt, table
spices, pepper, black","directions":"Place a 10-inch skillet over medium-low heat, allowing pan time to warm.
Add butter, water, onions, salt and pepper into the skillet.
Heat and stir until butter melts.
Continue to cook over medium-low heat, stirring periodically, until onions are deep golden brown and very tender.
This should take about 25 minutes total.
Serve immediately with grilled meats, sausage, hot dogs, hamburgers, over warmed brie or goat cheese or just about anything.","url":"https://recipe.bluelayer.org/recipe/59146/caramelized-onions"},{"id":"59041","title":"Sauerkraut Favorite Recipe","ingredients":"pork sausage, link/patty, unprepared
sauerkraut, canned, solids and liquids
onions, raw
water, bottled, generic","directions":"Cut sausage into 1/2-inch pcs.
Rinse and drain sauerkraut.
Then mix together kraut, onion mix and water.
Layer kraut and sausage in baking dish.
Sprinkle 1 c. crushed potato chips over top.
Bake at 350 degrees for 30-45 min.","url":"https://recipe.bluelayer.org/recipe/59041/sauerkraut-favorite-recipe"},{"id":"58977","title":"Polenta","ingredients":"soup, chicken broth or bouillon, dry
water, bottled, generic
cornmeal, degermed, unenriched, yellow
cheese, parmesan, hard","directions":"In a 3-quart saucepan, heat broth and water to boiling; slowly stir in the cornmeal, 1/4 cup at a time.
Bring mixture to boiling; reduce heat to very low.
Cover and cook for 20 minutes, stirring often.
Stir in the cheese.
Dump on a greased plate, let harden.
Slice and top with whatever you like.
I fry hot Italian sausage, a small head of cabbage (chopped), add to the sausage pan after removing the sausage.
Cook the cabbage until tender.
Add a can (15oz.)
Hunts tomato sauce (lasagna style) and a 14 oz.
jar of pasta sauce, put the sausage back in the pan and simmer for 20 minutes.
Pour this over slices of polenta.","url":"https://recipe.bluelayer.org/recipe/58977/polenta"},{"id":"58939","title":"Saskatoon Pemmican","ingredients":"beef, grass-fed, ground, raw
blueberries, raw
seeds, sunflower seed kernels, dried
honey
peanut butter, smooth style, without salt
spices, pepper, red or cayenne","directions":"This version uses peanut butter rather than melted suet or lard as the binding agent, which is more palatable for today's health conscious diets.
Although you can do it the old way if you wish.
Grind[or pound] the dried meat to a mealy powder.
Add the dried berries and seeds or nuts.
Heat the honey, peanut butter and cayenne until softened.
Blend.
When cooled, store in a plastic bag or sausage casing in a cool dry place.
It will keep for months.","url":"https://recipe.bluelayer.org/recipe/58939/saskatoon-pemmican"},{"id":"58513","title":"Weight Watcher's Turkey Sausage Patties","ingredients":"ground turkey, raw
spices, cumin seed
spices, garlic powder
spices, coriander seed
spices, pepper, black
spices, paprika
spices, oregano, dried
spices, basil, dried
soup, chicken broth or bouillon, dry","directions":"Combine turkey and dry spices in large bowl.
Mix together thoroughly.
Add chicken broth, mixing well.
Let stand 15-20 minutes.
Form turkey into 8 patties, approximately 3/4 inch thick.
Cook patties in non-stick skillet over medium heat 7-8 minutes on each side or until thoroughly cooked.
Variations:.
Hot and Zesty: Add 1 tsp chili powder, 1/2 tsp cayenne pepper and 3 tbsp tomato paste.
Italian: Add 1/2 tsp marjoram, 1/2 tsp coriander and 1/2tsp rosemary.","url":"https://recipe.bluelayer.org/recipe/58513/weight-watchers-turkey-sausage-patties"},{"id":"58458","title":"Simply Potatoes Italian Casserole (Giambotta) #5FIX","ingredients":"potatoes, raw, skin
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
pork sausage, link/patty, unprepared
peppers, sweet, green, raw
salt, table","directions":"Pre-heat oven to 375F.
Place all ingredients into non-stick baking pan.
Stir to mix.
Bake 45 minutes, stirring every 15 minutes.
Remove from oven and serve.","url":"https://recipe.bluelayer.org/recipe/58458/simply-potatoes-italian-casserole-giambotta-5fix"},{"id":"58449","title":"Eat Sum More (Shortbread Cookies)","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, powdered
butter, without salt
salt, table","directions":"Mix all the ingredients together and roll (should look like a long sausage).
Cut into circles and place on a baking sheet.
Preheat the oven to 350F and bake for about 10 minutes.
If not totally baked, bake for another 10 minutes.","url":"https://recipe.bluelayer.org/recipe/58449/eat-sum-more-shortbread-cookies"},{"id":"58302","title":"Sausage, Broccoli and Pasta Toss (Bhg)","ingredients":"cheese, parmesan, hard
broccoli, raw
pork sausage, link/patty, unprepared
butter, without salt
wheat flour, white, all-purpose, unenriched
spices, caraway seed
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, parmesan, hard
mustard, prepared, yellow","directions":"In a Dutch oven or large saucepan, cook tortellini in a large amount of boiling salted water for 5 minutes less than the time given on the package, stirring occasionally.
Add broccoli and sausage.
Return to boiling and cook about 5 minutes more or until pasta is tender but slightly firm and broccoli is crisp-tender, stirring occasionally.
Drain; keep warm.
Meanwhile, in a medium saucepan, melt butter.
Stir in flour and caraway seeds.
Add milk all at once.
Cook and stir until thickened and bubbly.
Add cheese and mustard, stirring until cheese melts.
Pour over tortellini mixture; toss to coat.","url":"https://recipe.bluelayer.org/recipe/58302/sausage-broccoli-and-pasta-toss-bhg"},{"id":"57739","title":"Sausages With Sweet-Hot Mustard","ingredients":"honey
vinegar, distilled
mustard, prepared, yellow
salt, table
pork sausage, link/patty, unprepared","directions":"Mix honey, vinegar, mustard and salt.
Saute sausage bites until browned.
Add honey mixture and simmer for 2 minutes.","url":"https://recipe.bluelayer.org/recipe/57739/sausages-with-sweet-hot-mustard"},{"id":"57731","title":"Apricot Dipping Sauce","ingredients":"jams and preserves, apricot
mustard, prepared, yellow
sauce, worcestershire
vinegar, cider","directions":"Combine ingredients in saucepan.
Heat until jam melts.
Brush onto barbecued sausages in the last 5-10min.
of cooking.
Or cut cooked sausages in pieces and dip in sauce as appetizer.","url":"https://recipe.bluelayer.org/recipe/57731/apricot-dipping-sauce"},{"id":"57566","title":"Candied Sweet Sausage & Rice","ingredients":"pork sausage, link/patty, unprepared
sugars, brown
catsup
horseradish, prepared","directions":"Cut the sausage into thin slices.
In a pan combine the sugar, ketchup and horseradish.
Add the sausage, mixing the ingredients and coating the sausage.
Cook on high until it reaches a boil.
Reduce heat to low, simmering uncovered for around 25 minutes or until the sauce thickens.
Serve with rice.","url":"https://recipe.bluelayer.org/recipe/57566/candied-sweet-sausage-rice"},{"id":"57480","title":"Buttermilk Sausage Gravy","ingredients":"pork sausage, link/patty, unprepared
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, buttermilk, fluid, cultured, lowfat
spices, pepper, black
salt, table","directions":"Crumble and brown breakfast sausage in a large, deep sided saute pan over medium heat until brown and beginning to crisp.
About 8 minutes.
Remove sausage from pan to paper towel lined plate, leaving grease in pan.
Whisk flour into sausage drippings to make a roux.
Cook until golden.
About 4 minutes.
This cooks out the raw flavor of the flour.
Whisk milk and buttermilk into roux until well incorporated and no lumps remain.
Increase heat to medium high.
Bring gravy to a slow boil until it thickens slightly, whisking constantly.
About 5 minutes.
Reduce heat to medium low.
Taste a piece of cooked sausage to gage its saltiness.
Stir in sausage, pepper and salt to taste (usually 1/2-1tsp for me).
Lightly simmer uncovered until you have a nice thick gravy, stirring often.
About 10 minutes more.
Serve over your favorite biscuits, toast, eggs, hash browns, heck just about anything!
Lol!
Enjoy!","url":"https://recipe.bluelayer.org/recipe/57480/buttermilk-sausage-gravy"},{"id":"57353","title":"Whiskey Sausage","ingredients":"kielbasa, polish, turkey and beef, smoked
catsup
sugars, brown
alcoholic beverage, distilled, whiskey, 86 proof
spices, cinnamon, ground","directions":"mix ketchup, brown sugar, whiskey, and cinnamon.
cut sausage into 1-2\" lengths, then diagonal cut the lengths.
layer sausage, sauce, sausage, sauce, etc.
in a crock pot, and cook on low overnight (appx: 8-10 hrs).","url":"https://recipe.bluelayer.org/recipe/57353/whiskey-sausage"},{"id":"57302","title":"1 Minute Meatballs","ingredients":"pork sausage, link/patty, unprepared
oil, olive, salad or cooking","directions":"Remove skin from sausages.
Cut into 1-1 1/2\" pieces.
Add oil, if using, and fry sausage until brown and no longer pink.
Drain on paper towel and use in your favorite recipe.","url":"https://recipe.bluelayer.org/recipe/57302/1-minute-meatballs"},{"id":"57060","title":"Bar B Q Polish Sausage Recipe","ingredients":"kielbasa, polish, turkey and beef, smoked
vinegar, red wine
soy sauce made from soy (tamari)
spices, ginger, ground
catsup
sugars, brown","directions":"Boil sausage till done.
Combine all remaining ingredients; bring to a boil and simmer 2-3 min.
(Double the sauce recipe if your Kielbasa is large.)
When sausage is done, cold slightly and slice into bite-size pcs.
Combine sausage and sauce; cover and chill for at least 24 hrs.
Heat and serve.","url":"https://recipe.bluelayer.org/recipe/57060/bar-b-q-polish-sausage-recipe"},{"id":"56932","title":"Sausage Rolls","ingredients":"pork sausage, link/patty, unprepared
cheese, cheddar
parsley, fresh
onions, raw","directions":"preheat oven to 350 degrees.
combine ingredients in medium mixing bowl.
roll into golf sized balls.
bake at 350 for 15 minutes.","url":"https://recipe.bluelayer.org/recipe/56932/sausage-rolls"},{"id":"56913","title":"Turkey Sausage","ingredients":"ground turkey, raw
spices, coriander seed
parsley, fresh
spices, fennel seed
spices, cumin seed
spices, cloves, ground
spices, pepper, red or cayenne
spices, pepper, black
salt, table","directions":"Mix all ingredients in a food processor or very well by hand.
Let the mixture chill for several hours then form into patties and freeze on waxed paper then put into ziplock bags.
Cook thawed patties in non-stick skillet 4 to 5 minutes per side.","url":"https://recipe.bluelayer.org/recipe/56913/turkey-sausage"},{"id":"56756","title":"C.O.M.F.Y. Casserole","ingredients":"broccoli, raw
carrots, raw
pork sausage, link/patty, unprepared
cheese, parmesan, hard
cheese, parmesan, hard
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, garlic powder
spices, pepper, black","directions":"Preheat oven to 350 degrees.
Spray a 2 quart casserole dish with cooking spray.
In a large bowl mix together broccoli,carrots and smoked sausage.
Then add macaroni and cheese and 4 ounces of colby monterey jack cheese blend,and enough milk to blend all ingredients well.
Then add the garlic powder and black pepper,mixing well.
At this point, taste and adjust your seasonings if desired.
Pour mixture into sprayed dish, and sprinkle remaining co/jack cheese over the top.
Bake at 350 degrees for 35 minutes or until golden brown.
Enjoy !
:).","url":"https://recipe.bluelayer.org/recipe/56756/c-o-m-f-y-casserole"},{"id":"56725","title":"Stupid Easy Crock Pot / Slow Cooker Sausage & Potatoes","ingredients":"potatoes, raw, skin
pork sausage, link/patty, unprepared
cheese, parmesan, hard
soup, cream of chicken, canned, condensed
salad dressing, ranch dressing, regular","directions":"Spray slow cooker with Pam.
Cut potatoes into wedges or whatever size pieces your family likes.
You can leave the skins off or on (we like them on)throw them in the pot.
Cut sausage into 1/4\" slices and throw them into the pot.
In a bowl blend softened cream chees, cream of celery soup and envelope of dry ranch dressing mix.
Pour over Potatoes and sausage.
give it a little stir
Cook low 6-8 hours.","url":"https://recipe.bluelayer.org/recipe/56725/stupid-easy-crock-pot-slow-cooker-sausage-potatoes"},{"id":"56376","title":"Sausages with Grapes","ingredients":"pork sausage, link/patty, unprepared
grapes, red or green (european type, such as thompson seedless), raw
grapes, red or green (european type, such as thompson seedless), raw
oil, olive, salad or cooking","directions":"Preheat grill or start barbecue.
Grill sausages over medium-high heat until cooked through.
In a skillet, heat olive oil.
Add grapes and toss over medium heat until plumped and heated through, about 2 minutes.
(Alternatively, pan-fry sausages in a little olive oil; remove after 15 minutes or when cooked, add grapes to pan and follow instructions above.)","url":"https://recipe.bluelayer.org/recipe/56376/sausages-with-grapes"},{"id":"56342","title":"Fennel and Maple Breakfast Sausage","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
syrup, maple, canadian
sugars, brown
salt, table
spices, fennel seed
spices, pepper, black
spices, pepper, red or cayenne
oil, olive, salad or cooking","directions":"Combine the sausage, maple syrup, sugar, salt, fennel, black pepper, and red pepper flakes in a medium bowl, mixing just until combined.
Form the mixture into 2-inch patties.
Heat half of the vegetable oil in a large heavy skillet over medium heat.
Cook the sausage patties for 3 to 4 minutes per side, until cooked through.
Continue cooking the patties, adding more oil as needed.","url":"https://recipe.bluelayer.org/recipe/56342/fennel-and-maple-breakfast-sausage"},{"id":"56336","title":"Chinese Pancakes","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking","directions":"Mix together the flour, boiling water and 1 tsp of oil.
Knead to form a firm dough.
Divide the dough into 2 and roll each portion into a long sausage.
Cut each sausage into 6 pieces, and press each piece into a flat circle.
Brush six of the twelve pancakes with the rest of the oil and place the other six on top.
Using a rolling pin roll each pancake sandwich into a 6-inch circle on a floured surface.
Heat an ungreased pan over a high heat, reduce the heat and add a pancake.
When small brown spots appear on the underside turn the pancake and cook until it starts to puff up with air bubbles.
Peel apart the two layers, and repeat the procedure for the remaining pancakes.","url":"https://recipe.bluelayer.org/recipe/56336/chinese-pancakes"},{"id":"56327","title":"Croatian Leek Stew ( Poriluk Cuspajz)","ingredients":"leeks, (bulb and lower leaf-portion), raw
bacon, meatless
potatoes, raw, skin
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
spices, paprika","directions":"Wash the leek very thoroughly (there might be some mud between the leaves) and cut them in 1 inch pieces (also the green parts, at least nice looking one).
Preheat the water and when it boils put the leek in it and leave it boil for one minute.
During this operation prepare this: put lard in a pot, heat it and brown flour in lard (but not too brown).
Add grounded paprika and just few drops of cold water to make zafrig (a kind of sauce veloute).
Take out leek with hollow spoon, add sliced potato in small cubes and water you have cooked leek in it.
Season with salt and pepper and cook until potato is soft (10-20 minutes).
Serve as a side dish to steaks, sausages, dried smoked ham etc.","url":"https://recipe.bluelayer.org/recipe/56327/croatian-leek-stew-poriluk-cuspajz"},{"id":"56317","title":"Braunburgers","ingredients":"beef, grass-fed, ground, raw
pork sausage, link/patty, unprepared
cream, sour, cultured
onions, raw","directions":"Mix all the ingredients together.
Shape mixture into 5 patties, each about 3/4 inch thick.
Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes.
Serve on buns with whatever toppings you like.","url":"https://recipe.bluelayer.org/recipe/56317/braunburgers"},{"id":"56175","title":"Homemade Spicy Turkey Sausage","ingredients":"ground turkey, raw
spices, garlic powder
spices, chili powder
spices, paprika
spices, pepper, red or cayenne
spices, cumin seed
salt, table
spices, pepper, red or cayenne
spices, oregano, dried
spices, thyme, dried
spices, pepper, black
spices, onion powder
spices, garlic powder","directions":"Prepare the smoker.
In a large mixing bowl, add the turkey.
In a small mixing bowl, combine the remaining ingredients together.
Mix well.
Toss the turkey with the seasoning blend and mix well.
Cover and refrigerate for 24 hours.
Grind the meat twice in a meat grinder fitted with a 1/2-inch die.
A food processor could also be used to grind the meat.
Stuff half of the mixture into 1 1/2-inch casings, forming 6-inch links.
Form the remaining into 3 (1/2 pound) patties.
You can either use the sausage fresh or smoke the sausage.
For the smoked sausage: Place the sausage in the smoker and cook for 10 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/56175/homemade-spicy-turkey-sausage"},{"id":"56083","title":"Quick Paella","ingredients":"pork sausage, link/patty, unprepared
oil, olive, salad or cooking
rice, white, long-grain, regular, unenriched, cooked without salt
artichokes, (globe or french), raw
spices, pepper, red or cayenne
sauce, fish, ready-to-serve
crustaceans, shrimp, raw (not previously frozen)
peas, green, frozen, unprepared","directions":"1 In a large skillet with a lid, brown the sau-sage in the oil until crispy, about 5 minutes.
2 Add the rice, artichoke hearts, peppers, broth or wine, and 2 cups of water.
Bring to a boil.
3 Reduce heat, cover, and simmer until most of the liquid is absorbed, about 20 minutes.
4 Stir in the shrimp and peas.
Cover and continue cooking until the shrimp are opaque, 5 to 7 minutes.","url":"https://recipe.bluelayer.org/recipe/56083/quick-paella"},{"id":"55610","title":"Turkey and Sausage Burgers!","ingredients":"pork sausage, link/patty, unprepared
ground turkey, raw
oil, olive, salad or cooking
onions, raw","directions":"Combine all 4 ingredients and mix well.
Refrigerate at least 1 hour prior to grilling.
Cook about 5 minutes per side, or until done!
We go to Fresh Market or Whole Foods to get our sausage.
Weve tried spicy sausage, green pepper and onion, spinach and artichoke!
Just pick your favorite!
Tastes different EVERY time!","url":"https://recipe.bluelayer.org/recipe/55610/turkey-and-sausage-burgers"},{"id":"55392","title":"Cookie dough no egg for ice cream","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, brown
sugars, granulated
butter, without salt
vanilla extract
water, bottled, generic","directions":"Mix the brown sugar, white sugar and butter until smooth
Stir in the vanilla extract and water
Mix in the flour until blended
Shape into a long sausage if you can.
I put mine flat onto greaseproof paper and wrapped it up.
Place in freezer for upto 2 hours then cut into chunks and mix into ice cream.
Freeze for 15 minutes before serving.","url":"https://recipe.bluelayer.org/recipe/55392/cookie-dough-no-egg-for-ice-cream"},{"id":"55331","title":"East European Caraway Beef and Rice Sausage","ingredients":"beef, grass-fed, ground, raw
rice, white, long-grain, regular, unenriched, cooked without salt
onions, raw
spices, caraway seed
spices, paprika
spices, marjoram, dried
salt, table
spices, pepper, black","directions":"Place all the ingredients in a bowl, and knead with your hands until thoroughly blended.
Cover and refrigerate for at least 1 hour, or up to overnight, to firm the mixture.
Leave in bulk and shape and cook as directed in individual recipes.","url":"https://recipe.bluelayer.org/recipe/55331/east-european-caraway-beef-and-rice-sausage"},{"id":"55213","title":"Vickys Soft Giant Pretzels, Dairy, Egg & Soy-Free","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
sugars, brown
leavening agents, yeast, baker's, active dry
leavening agents, baking soda","directions":"Preheat the oven to gas 7 / 220C / 425F and grease a baking tray
Mix the flour, sugar and yeast together then slowly add the warm water, still mixing.
You may need less water so add the last 30ml as you need to
Knead for 5 or 10 minutes until a nice dough has formed.
Divide into 8 balls and roll out into long sausages or ropes on a floured surface
Tie into a pretzel shape or be creative.
Sometimes I do alphabet letters or numbers for my kids
Bring the water in the pan to boil and drop in the pretzels one at a time.
They can be tricky to get out whole so I do them in the deep fryer basket as it's easier to lift them out
Boil for 15 seconds then let drain on kitchen paper
Placed on the baking tray 2 at a time and bake for 8 to 10 minutes until golden brown
Brush lightly with water and sprinkle with salt or a sugar/cinnamon mix","url":"https://recipe.bluelayer.org/recipe/55213/vickys-soft-giant-pretzels-dairy-egg-soy-free"},{"id":"55172","title":"Easy Sausage and Rice","ingredients":"pork sausage, link/patty, unprepared
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Cook and crumble ground sausage in large stock pot over medium high heat until completely cooked.
Do not drain.
Meanwhile, cook rice in rice cooker or on stove according to package directions.
Add cooked rice to sausage and mix well.","url":"https://recipe.bluelayer.org/recipe/55172/easy-sausage-and-rice"},{"id":"55039","title":"Alsatian Christmas Sausage","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
salt, table
spices, ginger, ground
sugars, granulated
spices, cinnamon, ground
spices, cloves, ground
spices, pepper, black
spices, nutmeg, ground","directions":"Mix ingredients together and stuff into sheep casings or leave in bulk for patties.","url":"https://recipe.bluelayer.org/recipe/55039/alsatian-christmas-sausage"},{"id":"54961","title":"Homemade Linguica","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
spices, garlic powder
salt, table
spices, paprika
spices, pepper, black
spices, marjoram, dried
sugars, granulated
spices, pepper, black
spices, pepper, red or cayenne
vinegar, cider
oil, olive, salad or cooking","directions":"Combine the pork, garlic, salt, paprika, white pepper, oregano, sugar, black pepper and red pepper in a large bowl and mix well.
Pass through a food grinder fitted with a coarse die.
(Alternately, transfer in 2 batches to a food processor and process until finely ground.)
Transfer to a large bowl, cover tightly with plastic wrap, and refrigerate overnight.
Add the vinegar to the meat and stir well to combine.
To test the seasoning, heat the oil in a small skillet, and cook about 2 teaspoons of the mixture.
Adjust seasoning, to taste.
Form the meat into patties.
Preheat a home smoker to 250 degrees F. Smoke the sausage for 1 1/2 hours.
Remove from the smoker and use as desired.","url":"https://recipe.bluelayer.org/recipe/54961/homemade-linguica"},{"id":"54810","title":"Sliced Sausage (Also Called Lorne Sausage)","ingredients":"beef, grass-fed, ground, raw
pork, fresh, loin, tenderloin, separable lean only, raw
delallo, italian seasoned breadcrumbs,
spices, pepper, black
spices, nutmeg, ground
spices, coriander seed
salt, table
water, bottled, generic","directions":"**The beef and pork should not be too lean or the sausage may be too dry.
Mix really well by hand then place in an oblong pan about 10\" x 4\" x 3\".
You might need two pans.
Place in the freezer for a little while till it's just starting to set.
Remove it and cut them to the thicknes you like and put them into freezer bags and put them back in the freezer.
When required, defrost and fry in a little fat or oil until brown and cooked through.","url":"https://recipe.bluelayer.org/recipe/54810/sliced-sausage-also-called-lorne-sausage"},{"id":"54516","title":"Barefoot Contessa's Roasted Sausages and Grapes","ingredients":"pork sausage, link/patty, unprepared
pork sausage, link/patty, unprepared
butter, without salt
grapes, red or green (european type, such as thompson seedless), raw
vinegar, balsamic","directions":"Preheat oven to 500 degrees.
Bring a large pot of water to a boil, add the sausages, and simmer for 8 minutes to remove some of the fat.
Remove to a plate.
Melt the butter in a large 12x15 roasting pan on top of the stove.
Add the grapes and toss them to coat with butter.
Transfer the sausages to the roasting pan with tongs, nestling them down in the grapes in one layer.
Place in the oven and roast for 20-25 minutes, turning the sausages once, until they're browned and the grapes are tender.
Transfer the sausages and grapes to a serving platter with tongs and a slotted spoon and cover to keep them hot.
Add the balsamic vinegar to the roasting pan and cook over medium-high heat for 2 minutes to reduce the balsamic vinegar slightly.
Pour over the sausages and grapes and serve hot.","url":"https://recipe.bluelayer.org/recipe/54516/barefoot-contessas-roasted-sausages-and-grapes"},{"id":"54397","title":"Italian Sausage Sweet #2","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
salt, table
spices, fennel seed
spices, pepper, black
sugars, granulated
water, bottled, generic","directions":"Put everything except minced meat into a big bowl.
Stir to mix evenly.
Put in minced meat and mix well.
Shape into patties or stuff into casing.
Freeze if you want to.","url":"https://recipe.bluelayer.org/recipe/54397/italian-sausage-sweet-2"},{"id":"54240","title":"Sausage Links With Apricot-Mustard Glaze","ingredients":"apricots, dried, sulfured, uncooked
mustard, prepared, yellow
spices, rosemary, dried
oil, olive, salad or cooking
pork sausage, link/patty, unprepared","directions":"Whisk apricot preserves in saucepan over medium heat until melted and smooth, about 1 minute.
Add mustard and whisk until beginning to simmer, about 30 seconds.
Remove from heat.
Stir in rosemary.
Season with salt and pepper, if desired.
(Can be made 1 day ahead, and refrigerated.
Stir over medium heat until warmed through.
).
Heat oil in heavy large skillet over medium-high heat.
Add sausages and saute until browned and cooked through, about 10 minutes.
Transfer to saucepan with glaze.
Stir over medium heat until sausages are glazed, about 1 minute.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/54240/sausage-links-with-apricot-mustard-glaze"},{"id":"53937","title":"Rip Roaring Runzas (aka Cornhusker Calzones)","ingredients":"beef, grass-fed, ground, raw
pork sausage, link/patty, unprepared
onions, raw
cabbage, raw
mustard, prepared, yellow
salt, table
spices, pepper, black
spices, caraway seed
cheese, pasteurized process, american, without added vitamin d
cheese, cheddar
wheat flours, bread, unenriched","directions":"Brown the ground beef, bulk sausage and onion in a large skillet over medium high heat.
Drain the fat, then add the cabbage, mustard, salt and pepper.
Saute until the cabbage is tender (about 5 to 8 minutes).
Add the cheeses and caraway seeds and stir over the heat until the cheese is melted (taste-test for seasoning).
Divide the bread dough into eighteen (18) equal pieces.
Flatten each piece of dough into a round disk.
Pile about 1/4 cup (maximum) of filling onto the center of each dough disk and then pinch edges together to form a stuffed round bun (I also like to make crescent shapes by folding one side of the the circle over the filling and pinching it).
Lay them, pinched-side down, on a lightly greased baking sheet.
Let dough rise for one (1) hour.
Brush them with a little milk or melted butter and sprinkle with some kosher salt and caraway seeds.
Bake at 350F for 20 to 30 minutes, or until golden brown.
Sauerkraut can be used in place of the cabbage.
These can easily be individually frozen and reheated in the microwave oven or conventional oven.","url":"https://recipe.bluelayer.org/recipe/53937/rip-roaring-runzas-aka-cornhusker-calzones"},{"id":"53933","title":"Vanille Kipferl","ingredients":"nuts, almonds
wheat flour, white, all-purpose, unenriched
butter, without salt
sugars, granulated
sugars, granulated
sugars, granulated
sugars, powdered","directions":"Knead all the dough ingredient together
Place in airtight container for 30 minutes in fridge
Mix the coating ingredients together in an airtight container
Form the dough into sausages of 4cm diameter
Cut into slices of 1-2cm thickness
Form the kipferln onto a baking paper lined tray
Bake at 165C for 20 minutes or until light brown","url":"https://recipe.bluelayer.org/recipe/53933/vanille-kipferl"},{"id":"53323","title":"Shrimp-Mousse Skewers","ingredients":"crustaceans, shrimp, raw (not previously frozen)
salt, table
sugars, granulated
spices, pepper, black
oil, olive, salad or cooking","directions":"Preheat the oven to broil.
Soak 20 skewers in cold water for 20 minutes.
In the bowl of a food processor, combine the shrimp, salt, sugar and pepper.
Pulse, scraping down the sides as necessary, until the shrimp is minced.
Drain the skewers and pat dry.
Keeping your hands well coated with oil, form about 2 teaspoons of the mousse mixture into a sausage shape on the tip of each skewer.
Place the skewers on a baking sheet and broil at least 4 inches from the broiler, for 2 to 3 minutes.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/53323/shrimp-mousse-skewers"},{"id":"53190","title":"Sweet Italian Sausage Spice Blend","ingredients":"salt, table
spices, pepper, black
spices, fennel seed
parsley, fresh","directions":"Combine the spices in a small bowl.
Store in an airtight container.
To make sausage: mix thoroughly with 1 lb.
ground pork.
Cook as directed by your recipe.","url":"https://recipe.bluelayer.org/recipe/53190/sweet-italian-sausage-spice-blend"},{"id":"52896","title":"Homemade Pizza","ingredients":"leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
oil, olive, salad or cooking
water, bottled, generic
wheat flour, white, all-purpose, unenriched
tomato sauce, canned, no salt added
spices, oregano, dried
spices, basil, dried
spices, garlic powder
sugars, granulated
pork sausage, link/patty, unprepared
pepperoni, beef and pork, sliced
onions, raw
peppers, sweet, green, raw
mushrooms, white, raw
cheese, mozzarella, low sodium
cheese, parmesan, hard","directions":"Pizza Dough:.
In large bowl, dissolve yeast and sugar in the water.
Let sit for 5 minutes.
Stir the salt, and oil into the yeast mixture.
Mix in 1 1/2 cups of the flour.
Turn dough out onto a clean, dry surface and knead in more flour until the dough is no longer sticky.
Place the dough into a well oiled bowl, and cover with a cloth.
Let the dough double in size.
Should take about 1/2 hour if in warm spot.
Punch down and let rest a minute.
Roll out into a 14\" pizza pan.
Sauce:.
Combine all of the spices and the tomato sauce.
no need to pre-cook.
Assemble pizza:.
Arrange oven racks close to center of oven, and Pre-heat the oven to 550.
Combine all of the spices and the tomato sauce.
roll out dough into a 14\" pizza pan.
Spread half the sauce evenly on each pizza crust.
lay out peperoni evenly on each crust.
Spread sausage, onions, green pepers, Mushrooms (or other topings) liberally over each.
Sprinkle parmesean liberally over the top, should always be the last topping.
Bake at 550 for 15 - 20 minutes.
Remove from oven and let cool for 10 minute for cheese to set prior to cutting / serving.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/52896/homemade-pizza"},{"id":"52875","title":"Sausage Lentil Soup Recipe","ingredients":"onions, raw
butter, without salt
soup, beef broth or bouillon canned, ready-to-serve
lentils, raw
pork sausage, link/patty, unprepared
salt, table
spinach, raw
lemon juice, raw","directions":"Saute/fry onions in warm butter in Dutch oven till lightly browned.
Add in water, lentils, sausage, and salt and bring to a boil.
Skim off foam which rises to surface.
Cover and simmer 40 min or possibly till lentils are tender or possibly starting to burst.
Stir in spinach; cover and continue cooking for 10 min.
Add in lemon juice and correct seasoning if necessary.
Makes about 8 1/2 c. or possibly 8 servings.
Any leftovers can be frzn up to one month.","url":"https://recipe.bluelayer.org/recipe/52875/sausage-lentil-soup-recipe"},{"id":"52855","title":"Sausage And Black Eyed Peas Recipe","ingredients":"pork sausage, link/patty, unprepared","directions":"Chop up some onion and celery and add in.
Cook slow in large pot.
Then add in 2 Tbsp.
sugar, 2 1/2 Tbsp.
chili pwdr, 2 Tbsp.
garlic salt and 1/4 tsp.
black pepper.
Soak 1 lb.
black eyed peas overnight and drain.
Mix with above mix.
Add in 16 oz can tomatoes, 1 1/2 c. warm water.
Cook 1 1/2 hrs.","url":"https://recipe.bluelayer.org/recipe/52855/sausage-and-black-eyed-peas-recipe"},{"id":"52792","title":"Baked Beans and Sauerkraut","ingredients":"beans, snap, green, raw
sugars, brown
catsup
mustard, prepared, yellow
onions, raw
sauerkraut, canned, solids and liquids
pork sausage, link/patty, unprepared","directions":"Preheat oven to 325.
Combine all ingredients well.
Pour in a 2 1/2 to 3 quart casserole.
Bake at 325 for about 2 hours.
Can make in crockpot on low for about 4-6 hours.","url":"https://recipe.bluelayer.org/recipe/52792/baked-beans-and-sauerkraut"},{"id":"52759","title":"Soft Flour Tortillas","ingredients":"wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic","directions":"Place the bread flour, salt, and olive oil in a bowl.
Add the lukewarm water and mix them with a rubber spatula until the mixture resembles panko.
Knead the dough on a working surface.
If the dough is tough, add a small amount of lukewarm water.
Once the dough becomes evenly smooth, wrap it with plastic wrap and let it rest in the refrigerator for 30 minutes.
Divide dough into 6-8 equal sections.
With a rolling pin, roll out the dough into circles as thinly as possible.
(Refer to Helpful Hints).
Dusting with flour is not necessary.
In a skillet over medium heat, without any oil, lightly cook both sides of the tortilla.
You can make them a day ahead!
Simply warm them up on a skillet or microwave.
Even after it is completely cooled, it stays very soft.
You can roll it up just like in the picture.
The pan-fried tortilla can be frozen for later use.
It can be used as a pizza dough as well.
Warm filling; chilli con carne., chicken nanban (chicken marinated in sweet and sour sauce), karaage Japanese fried chicken, yakiniku, or a sausage.
Cold filling; bang bang chicken, ham, kimchi, avocado, or lettuce.","url":"https://recipe.bluelayer.org/recipe/52759/soft-flour-tortillas"},{"id":"52638","title":"Pork Rolls","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
cheese, parmesan, hard
wheat flours, bread, unenriched
bacon, meatless","directions":"Preheat oven to 275.
Brown the sausage in a skillet and drain.
Mix in the cream cheese until melted.
Take the crusts off the bread and cut in half.
Spread some cheese mixture on bread halves, top with a bacon slice, roll, and secure with a toothpick.
Bake on a cookie sheet for 30 minutes, or until bacon is done and rolls are browned (I recommend turning them once during baking).","url":"https://recipe.bluelayer.org/recipe/52638/pork-rolls"},{"id":"52555","title":"Italian Sausage","ingredients":"salt, table
spices, paprika
spices, garlic powder
spices, fennel seed
spices, pepper, black
spices, pepper, red or cayenne
pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Add above ingredients to 1 pound lean ground pork.","url":"https://recipe.bluelayer.org/recipe/52555/italian-sausage"},{"id":"52231","title":"Italian Breakfast Sausage (Low Fat)","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
ground turkey, raw
spices, basil, dried
spices, fennel seed
sugars, granulated
mustard, prepared, yellow
spices, onion powder
spices, garlic powder
salt, table
spices, pepper, black
spices, pepper, red or cayenne","directions":"Mix all ingredients together.
Shape into 12 patties.
Spray skillet with non-stick spray.
Fry over medium heat, covered to reserve moisture, about 3-5 minutes per side.","url":"https://recipe.bluelayer.org/recipe/52231/italian-breakfast-sausage-low-fat"},{"id":"52185","title":"Tim's Sausage Burgers","ingredients":"beef, grass-fed, ground, raw
pork sausage, link/patty, unprepared
spices, oregano, dried
salt, table
spices, pepper, black","directions":"If you cannot get bulk sausage, then squeeze the sausage out of the casing and discard casing.
Mix all ingredients until well combined.
Shape into patties.
I make mine very thin and about 1\" wider than a hamburger bun, because they shrink up and get thicker while cooking.
BBQ grill or fry until juices run clear.
Serve on your favorite buns or rolls.
ENJOY!","url":"https://recipe.bluelayer.org/recipe/52185/tims-sausage-burgers"},{"id":"52138","title":"Hand Kneaded Chewy Bagels","ingredients":"wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
water, bottled, generic","directions":"Put the bread flower in a bowl.
Make a well in the middle and add yeast.
Place the salt and sugar outside the well.
Pour half of the water into the well and stir to dissolve the yeast.
Pour the remaining water in circular motion and quickly mix with the dry ingredients.
Once the dough comes together, move the dough onto a working surface.
Using your body weight, knead it for about 15 minutes.
The dough is done when it is smooth.
Divide dough into quarters, roll it out into balls by pulling the dough and working it back into itself.
Place seam side down, cover with firmly squeezed dump cloth allow it to rise for about 10 minutes.
Flip the dough so the seam side is up.
Flatten it with your hand allowing trapped air to come out.
Roll the dough into a sausage shape about 20cm long.
By flattening one of the end will make it easier to connect it.
Connect the both ends into a ring.
Lightly spray some water onto the surface of the dough.
Allow it to rise again in an oven heated to 35C for about 60 minutes.
In a large pot, bring a plentiful amount of water to a boil.
Add 2 tablespoons of sugar (not included in the recipe).
Insert dough into the hot water and boil for 30 seconds each side.
Drain the dough.
Bake in oven at 190C for 15 minutes.
Make a sandwich by toasting the bagel, spread some cream cheese and insert mizuna greens, avocado and cherry tomatoes.
Dough with 200 g bread flour and 50 g rye flour.
Add walnuts in step 1.
I had it with some cream cheese.
Added dried figs in step 1.
Spread some cream cheese between and toasted the bagel.
Chocolate bagel.
Wrapped the dough with chocolate in step 7.","url":"https://recipe.bluelayer.org/recipe/52138/hand-kneaded-chewy-bagels"},{"id":"52027","title":"Awesome Sausage Gravy","ingredients":"pork sausage, link/patty, unprepared
cornstarch
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
cream, sour, cultured
spices, pepper, black
salt, table
salt, table
spices, pepper, red or cayenne","directions":"Brown and crumble sausage until its crispy.
I like to burn mine just a little.
Don't worry, it re-hydrates when you add the milk and creams.
While browning, mix 1 1/2 cup milk with the cornstarch.
Add in the softened sour cream and mix thoroughly.
Combine the remaining milk and heavy cream.
Once sausage is browned (don't drain off all of the fat, leave at least a few teaspoons), reduce heat to medium-low and pour in the milk/cornstarch/sour cream mixture.
Stir constantly until it just begins to thicken.
Add spices.
Once the mixture has begun to thicken, add the milk and cream and increase temperature to medium high, stirring constantly, until it begins to bubble.
Once it has started bubbling, reduce again to medium low.
It needs a lot of attention, so keep stirring until it has reached your desired consistency.
Make sure you keep tasting it too!
Add more salt and pepper as needed.
Serve over hot biscuits or grits or eggs or whatever you like your sausage gravy on!","url":"https://recipe.bluelayer.org/recipe/52027/awesome-sausage-gravy"},{"id":"51980","title":"Barbecued Sausage Pieces (Crock Pot)","ingredients":"pork sausage, link/patty, unprepared
sauce, barbecue
honey
sugars, brown","directions":"Cur sausage in 1/2-inch pieces.
Brown in skillet.
Place in slow cooker.
Combine remaining ingredients.
Pour over sausage.
Cover.
Cook on Low 2 hours.","url":"https://recipe.bluelayer.org/recipe/51980/barbecued-sausage-pieces-crock-pot"},{"id":"51897","title":"Simple Everything Gravy","ingredients":"bacon, meatless
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Heat Bacon Drippings in a medium skillet on medium low heat.
**If you don't have bacon grease/drippings you can substitute with an oil.
**
Stir your flour into the melted bacon drippings until well blended and a slight brown tint.
Add your salt and pepper
Slowly and constantly stir in your milk.
Once all milk is stirred in stir for about 3 more minutes until thickened.
This makes a thick gravy.
To make it thinner add more milk or less flour.
This tastes great on Biscuit's, Country Fried Steak or Pork Chops, Mashed Potatoes, Green Bean Casserole, and many other items.
Feel free to add other seasonings to it, or use sausage drippings.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/51897/simple-everything-gravy"},{"id":"51856","title":"Roasted Brown Sugar Smoked Sausages - Superbowl","ingredients":"bacon, meatless
pork sausage, link/patty, unprepared
sugars, brown","directions":"Preheat oven to 350F (180C) F (175 degrees C).
Cut bacon into thirds and wrap sausage with each strip.
Insert the wrapped sausages on wooden skewers, several to one skewer.
Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.
Bake until bacon is crisp and the brown sugar is belted, about 20 minutes.
Remove from the oven, let cool in pan for 2 to 3 minutes.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/51856/roasted-brown-sugar-smoked-sausages-superbowl"},{"id":"51850","title":"Bavarian Braunschweiger Dip","ingredients":"pork sausage, link/patty, unprepared
onions, raw
cheese, parmesan, hard
spices, pepper, black","directions":"Saute the onion for about 10 minutes, stirring frequently.
Then remove from heat and drain.
Mix braunschweiger with cream cheese, then mix in the onion and pepper.
Serve as a spread on crackers or as a dip for raw veggies.","url":"https://recipe.bluelayer.org/recipe/51850/bavarian-braunschweiger-dip"},{"id":"51847","title":"Saurkraut Soup","ingredients":"oil, olive, salad or cooking
spices, garlic powder
onions, raw
carrots, raw
pork sausage, link/patty, unprepared
soup, chicken broth or bouillon, dry
soup, cream of chicken, canned, condensed
sauerkraut, canned, solids and liquids
alcoholic beverage, beer, regular, all
potatoes, raw, skin","directions":"In a large stock pot over medium heat, heat the olive oil.
Once hot, add the garlic, onions and carrots and saute them until they are soft (five or ten minutes).
Meanwhile, cut the sausage into bite size pieces.
Once the veggies have softened, put the sausage into the pot and allow it to brown a bit.
Stir in the chicken broth, cream of mushroom soup and saurkraut.
Bring to a boil, then stir in the mustard.
Let the soup simmer slightly for no less than four hours.
The longer it heats, the better it will taste.
Thats the golden rule of soups.
Add the cubed potatoes before you serve the soup and cook them until they have reached your desired level of tenderness.
It will take longer for them to cook if they are cut into big pieces, and it will take less time if they are little.
Typically it will take between 10 and 20 minutes for them to be done.
Just add them into the soup and monitor their doneness to suit your tastes.
Then serve!","url":"https://recipe.bluelayer.org/recipe/51847/saurkraut-soup"},{"id":"51842","title":"Pennsylvania Dutch Hot Slaw for Sausages","ingredients":"butter, without salt
cabbage, raw
salt, table
sugars, granulated
spices, pepper, black
vinegar, cider
cream, sour, cultured","directions":"Melt butter in a large frying pan.
Add cabbage and stir until well coated with fat.
Cook 5-8 minutes over low heat, stirring often.
The cabbage should be softened, but not fried.
Place in a warm bowl.
Add remaining ingredients and toss together until thoroughly blended.","url":"https://recipe.bluelayer.org/recipe/51842/pennsylvania-dutch-hot-slaw-for-sausages"},{"id":"51538","title":"Sausage-Cheese Rollups","ingredients":"pork sausage, link/patty, unprepared
wheat flour, white, all-purpose, unenriched
spices, paprika
salt, table
spices, curry powder
margarine, regular, 80% fat, composite, stick, without salt
cheese, cheddar","directions":"Make small (approx 3/4 tsp) sausage balls.
In skillet, brown sausage balls on all sides.
Drain on paper towel then set aside.
Mix flour and spices together.
Cut margarine into flour mix.
Stir cheese into flour mix (this may have to be done by hand).
If cheese/flour mix consistency is too thick, add a little milk.
Wrap a small amount of dough around each sausage ball.
Place on cookie sheet.
Bake 15-20 minutes at 400F.","url":"https://recipe.bluelayer.org/recipe/51538/sausage-cheese-rollups"},{"id":"51058","title":"Easy Baked Ziti","ingredients":"pork sausage, link/patty, unprepared
beef, grass-fed, ground, raw
noodles, egg, dry, unenriched
sauce, pasta, spaghetti/marinara, ready-to-serve
cheese, ricotta, whole milk
cheese, mozzarella, low sodium","directions":"Remove sausage from the casings (slide a sharp knife down the center of each sausage and then using your hands just push the meat out from the casing).
Discard the casing.
Preheat oven to 350 degrees F.
Combine the sausage and ground beef in a pan.
Cook over medium heat until browned, continually breaking up the meat and mixing it together.
Cook your pasta according to the directions on the box to make it al dente.
(It is very important not to overcook as you will continue baking it in the oven later.)
Pour your sauce into a large bowl or pot.
Add the ricotta cheese and mix it in completely with the sauce.
Next, add half of the mozzarella cheese to the sauce.
Save the other 1 cup for later.
Add your meat and pasta into the sauce and cheese.
Mix well.
Pour your pasta into a casserole dish.
Use a large pan if cooking the entire amount.
Or split into two smaller (1 1/2 quart) pans to cook one meal now and freeze the other one for later.
Sprinkle the remaining half of the mozzarella cheese on the top of the ziti.
If using two casserole dishes, sprinkle half on one dish and half on the other.
Cover your dish with foil.
Bake in a 350 degrees F oven for 35 to 45 minutes, until the entire dish is hot and the cheese has completely melted on top.","url":"https://recipe.bluelayer.org/recipe/51058/easy-baked-ziti"},{"id":"51052","title":"Mamas Sausage-Pecan Balls","ingredients":"nuts, pecans
cheese, cheddar
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, pepper, red or cayenne
shortening, vegetable, household, composite
pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Preheat oven to 350; line a baking sheet with parchment paper.
Add pecans to the work bowl of a food processor fitted with metal blade.
Pulse until chopped, but not too finely.
Remove to a bowl and set aside.
Replace the blade with the grating disc and grate the cheese; remove cheese to a second bowl; set aside.
Switch back to the metal blade (no need to clean bowl) add flour, baking powder, salt, and cayenne pepper to bowl of food processor; pulse to combine.
Add in the shortening and pulse until the mixture resembles coarse meal.
Add in the grated cheese and the sausage; pulse until well combined.
Transfer mixture to a bowl; add in the reserved pecans and, using your hands, press the dough together until well combined (the dough will be very crumbly).
To for the balls, use a small ice cream scoop and your hands, shape mixture into 1-inch balls and place about 1 inch apart on the prepared baking sheet.
Bake 20-25 minutes, until browned; remove to a rack to cool; serve immediately.","url":"https://recipe.bluelayer.org/recipe/51052/mamas-sausage-pecan-balls"},{"id":"50524","title":"Soft Bread Dough","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry","directions":"Microwave the milk for 30 seconds and bring it to room temperature.
Put all the ingredients in a bread machine.
Let it do its job until the 1st proofing is done.
When the dough has risen as shown in this photo, the 1st proofing is done.
Punch down the dough to deflate and divide into 8 portions.
Place them seamed side down, cover with a moistened and tightly wrung out kitchen towel and rest for 20 minutes.
When the dough has rested, punch down the dough again to deflate.
Roll each into a ball and pinch the seams so they are sealed.
Place on a baking tray, leaving spaces in between.
Let rise for the second proofing for 20 minutes at 35C.
Preheat the oven to 200C.
Brush the rolls with beaten egg (not listed), lower the oven temperature to 180C and bake for 15 - 17 minutes.
And they are done!
Try this basil mayo bread rolls
For cheesy sausage rolls
\"Ham & Tartar Sauce Bread\"","url":"https://recipe.bluelayer.org/recipe/50524/soft-bread-dough"},{"id":"50057","title":"Kielbasa Bake","ingredients":"kielbasa, polish, turkey and beef, smoked
onions, raw
peppers, sweet, green, raw
oil, olive, salad or cooking","directions":"Pre-heat oven to 400F degrees.
In a frying pan over medium high heat fry onions and peppers until tender.
Slice sausage about 1/2 inch thick.
Fry sausage in pan with peppers and onions for 5-10 minutes.
Drain off excess fat.
Pour sausage mixture into a shallow baking dish.
Bake for 20-30 minutes until crispy.
Great served with au gratin potatoes or macaroni and cheese.","url":"https://recipe.bluelayer.org/recipe/50057/kielbasa-bake"},{"id":"49373","title":"Rustic Country Potato-Sausage Pizza #5FIX","ingredients":"pork sausage, link/patty, unprepared
potatoes, raw, skin
house of pasta, pizza dough,
sauce, pasta, spaghetti/marinara, ready-to-serve
cheese, cheddar","directions":"Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
In a large heavy skillet on medium heat, brown the sausage, breaking into small pieces as it cooks.
After 5 minutes, add the Simply Potatoes Cubed Potatoes w/Onions and cook for another 3 minutes.
Set aside.
Remove the pizza dough from the tube, cut the rolled dough in half and unroll each onto a parchment paper lined baking sheet.
Shape them both into a rustic shaped rectangle, about 7 1/2\" x 11\" each.
Spread half of the pasta sauce onto each rectangle, then top the sauce with half of the sausage and potato mixture on each.
Sprinkle equal portions of cheese over both pizza tops and bake for 15 minutes, or until the crust is nicely browned and cheese is melted.
Cut each rectangle into 4 pieces and serve.","url":"https://recipe.bluelayer.org/recipe/49373/rustic-country-potato-sausage-pizza-5fix"},{"id":"49282","title":"English Muffins","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt","directions":"Sift the flour and salt into a bowl and leave in a warm place.
Dissolve the yeast and sugar in warm milk.
Let froth, then mix in the butter.
Stir all the liquid into the warm flour and beat well until smooth and elastic.
Cover and proof in a warm place for 50 minutes or until doubled in bulk.
Turn onto a well-floured board and knead, working a little more flour if necessary to make the dough easier to shape.
Round up the dough, roll into a thick sausage shape and slice into 8 to 10 portions, each about 1 1/2 to 1 3/4 inch thick.
Shape each one into a round with straight sides.
Put onto a greased baking sheet.
Cover (use greased plastic wrap) and put in a warm place to proof for 30-40 minutes or until springy to the touch.
Leave room for expansion and be careful not to over-proof, as the muffins will get flabby and lose their shape.
Warm and grease the bakestone lightly.
Lift the muffins carefully onto the bakestone and cook over very moderate heat (about 350-degrees) for 8-10 minutes until pale gold underneath.
Turn and cook the other side.
Wrap in a cloth and keep warm if cooking in batches.
To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter.
Apple butter ain't bad either.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/49282/english-muffins"},{"id":"49114","title":"Sausage Gravy for Biscuits and Gravy","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, paprika
milk, fluid, 1% fat, without added vitamin a and vitamin d
sauce, worcestershire
pork, fresh, loin, tenderloin, separable lean only, raw","directions":"In a saucepan, combine the butter, flour, salt, and paprika.
Whisk in milk and Worcestershire sauce all at once.
Cook and stir until bubbly.
Add in the cooked sausage (with drippings, if desired).
You may have to add more salt or some pepper, depending on the sausage you use.
Serve hot over biscuits.","url":"https://recipe.bluelayer.org/recipe/49114/sausage-gravy-for-biscuits-and-gravy"},{"id":"49048","title":"Chocolate Bourbons recipe","ingredients":"butter, without salt
sugars, brown
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
cocoa, dry powder, unsweetened
salt, table
syrup, maple, canadian
sugars, granulated
sugars, powdered
cocoa, dry powder, unsweetened
butter, without salt
vanilla extract
water, bottled, generic","directions":"Cream the butter and brown sugar.
In a separate bowl, sift the flour, bicarbonate of soda, cocoa powder and salt.
Add these sifted ingredients and the syrup to the butter mixture and combine until a dough forms.
Bring it together with your hands, then divide it into four equal pieces.
Roll each piece into a long sausage shape about 2.5 cm in diameter.
Preheat the oven to 170 degrees C/Mark 3 and line two baking trays with non-stick baking paper.
Place a sausage of dough between two sheets of cling film (I prefer not to use flour because it marks the surface of the biscuits) and roll out to about 3mmthick.
Chill in the fridge whilst you repeat this process with the remaining dough.
Transfer the chilled pastry to a chopping board and use a pizza wheel or sharp knife to straighten the edges.
When you have a neat shape, slice each piece into eight `fingers'.
Traditional bourbon biscuits measure 6 x 3 cm, so if you want to create the perfect size, cut the fingers slightly smaller than this as they spread a little in the oven.
Using a palette knife, lift the biscuits onto the prepared trays, spacing them at least 2 cm apart.
Now use a fine skewer to make shallow holes along the top of each biscuit - two rows of five if you're a bourbon perfectionist.
Bake for 10 minutes, until the biscuits look dry on top, then carefully check one with a palette knife.
Sprinkle with granulated sugar and press it in gently with the back of a spoon.
If ready, it will be fragile but should lift cleanly and neatly away from the lining paper.
If not, bake for a few more minutes, then check again.
When the biscuits are done, leave them on the trays for about 15 minutes, then use a palette knife to transfer them carefully to a wire rack.
They will harden as they cool.
To make the filling, sift the icing sugar and cocoa into a bowl.
(It is so tempting to miss out this step, but sifting is essential if you want a smooth butter cream.)
Add the butter, vanilla and boiling water and beat well with a fork or hand mixer until smooth and creamy.
Keep the butter cream at room temperature until you are ready to fill the biscuits.
When the biscuits are completely cold, use a palette knife to spread the filling onto the underside side of one biscuit and gently press another biscuit on top.
Sandwich all the biscuits in this way.","url":"https://recipe.bluelayer.org/recipe/49048/chocolate-bourbons-recipe"},{"id":"48105","title":"Vickys Potato Gnocchi, Gluten, Dairy, Egg & Soy-Free","ingredients":"potatoes, raw, skin
salt, table
spices, nutmeg, ground
wheat flour, white, all-purpose, unenriched","directions":"Peel the potatoes and cut into even sized pieces to boil until soft
Drain and mash the potatoes or put them through a ricer into a bowl or onto a board
Add the salt and nutmeg, then 200g of the flour.
Knead it into the mash.
Keep adding flour, 30g at a time, until the potato dough doesn't stick to the bowl or board anymore
Flour your hands then roll the potato dough into a long sausage about as thick as your middle finger and cut it into inch long pieces.
Freeze in a single layer on a baking sheet.
This stops the gnocchi sticking together in the pan when they cook
Boil some water then add the gnocchi, don't overcrowd the pan.
The gnocchi will rise from the bottom when it's cooked, scoop it out with a slotted spoon
Serve with pasta sauce, pesto, cheese sauce etc
You can use baked sweet potato for this recipe too","url":"https://recipe.bluelayer.org/recipe/48105/vickys-potato-gnocchi-gluten-dairy-egg-soy-free"},{"id":"48096","title":"Turkey Sausage Focaccia","ingredients":"water, bottled, generic
sugars, granulated
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
ground turkey, raw
tomatoes, sun-dried
spices, rosemary, dried
cheese, parmesan, hard","directions":"Combine the water and sugar in a small bowl.
Sprinkle in the yeast and let stand until just beginning to foam, about 2 minutes.
Add 2 teaspoons oil.
Combine flour and 2 teaspoons salt in a large bowl.
Make a well in the center and add the yeast mixture.
Stir flour into the liquid with a wooden spoon.
Scrape all dough onto a floured board.
While kneading, add flour gradually , enough to keep it from sticking.
Knead for 8-9 minutes.
Let rest in a bowl sprayed with nonstick spray.
Spray the top of the dough also.
Cover with plastic wrap and let rise till double about 40 minutes.
Cook sausage, breaking up into small bits.
Let cool completely.
Combine tomato, parmesan, rosemary and sausage in a small dish.
Set aside.
Preheat oven to 450F.
Spray a large jelly roll pan 10.5 x 15.5\" with nonstick spray.
Punch down dough on board.
Sprinkle 1/3 of tomato, parmesan, rosemary and sausage on the surface of the dough, spreading with fingertips.
Fold dough over itself to cover the mixture.
Repeat until all is mixed inches.
Press into pan.
Cover and let stand for 10 minutes.
Bake for 20-22 minutes.
Remove and immediately brush with the remaining 1 tsp oil and sprinke with 1/4 teaspoons salt.","url":"https://recipe.bluelayer.org/recipe/48096/turkey-sausage-focaccia"},{"id":"48095","title":"No Eggs Breakfast Casserole","ingredients":"denny's, hash browns
onions, raw
pork sausage, link/patty, unprepared
cream, sour, cultured
cheese, cheddar","directions":"combine first 4 ingreients and one cup cheese -- mix well.
spread in a greased 13x9\" baking pan --
bake at 350* for 45 minutes.
sprinkle with remaining cheese.bake for additional 15 minutes.","url":"https://recipe.bluelayer.org/recipe/48095/no-eggs-breakfast-casserole"},{"id":"47982","title":"Potatiskorv (Potato Sausage)","ingredients":"potatoes, raw, skin
beef, grass-fed, ground, raw
pork, fresh, loin, tenderloin, separable lean only, raw
onions, raw","directions":"Mix well& season with salt& pepper to taste.
Fill casing with above mixture Prick casing before cooking.
Cover with hot water& boil slowly about 1 hr.
Place in skillet or baking dish with a little water.
Cover& bake about 1/2-hr at 350-degrees.
Remove lid& continue baking about 1/2-hr.
Boil about 1/2-hr, then place in 350-degree oven in uncovered baking dish without water.
Turn once so both sides brown.","url":"https://recipe.bluelayer.org/recipe/47982/potatiskorv-potato-sausage"},{"id":"47804","title":"Misery Stuffed Pork Roast","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
pork sausage, link/patty, unprepared
onions, raw
cheese, parmesan, hard
strawberries, raw
spices, coriander seed
salt, table","directions":"Cut pork roast in a spiral, such that it can lay flat.
Salt and spread cilantro on the \"inside\" of the pork roast.
Brown sausage without oil in a large pan.
Do not drain fat from pan, but remove sausage and let rest on a paper towel or draining rig.
Sweat onions in sausage rendering.
Remove onions again retaining fat in the pan.
Preheat oven to 375.
In a small mixing bowl, combine cream cheese, jelly, sausage, and onion.
Spoon and gently spread filling inside pork roast.
Roll to \"reassemble\" the roast and tie with butcher's twine.
Sear roast in pan with sausage renderings on all sides.
Move to baking dish and bake for 45-60 minutes.
Remove from oven and let rest for ten minutes before slicing.","url":"https://recipe.bluelayer.org/recipe/47804/misery-stuffed-pork-roast"},{"id":"47686","title":"Bacon Wrapped Smokies With Brown Sugar","ingredients":"bacon, meatless
pork sausage, link/patty, unprepared
butter, without salt
sugars, brown","directions":"Preheat oven to 375F.
Cut the bacon into thirds and wrap each smokie.
Place all the wrapped smokies in a single layer in a baking dish.
Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well.
Pour the butter and brown sugar mixture on the smokies and bacon.
Then take the other cup of brown sugar and sprinkle evenly over the smokies.
Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy.","url":"https://recipe.bluelayer.org/recipe/47686/bacon-wrapped-smokies-with-brown-sugar"},{"id":"47658","title":"Premio Pineapple Sausage Skewers","ingredients":"pork sausage, link/patty, unprepared
pineapple, raw, all varieties
sauce, barbecue","directions":"Cut slices across sausages diagonally and insert pineapple chunks.
Insert skewers (bamboo works best) through the length of the sausage, piercing the sausage and pineapple chunks.
Brush BBQ sauce on skewers.
Grill for 30 minutes.
Serve over rice.","url":"https://recipe.bluelayer.org/recipe/47658/premio-pineapple-sausage-skewers"},{"id":"47558","title":"Black Forest Potato Salad Recipe","ingredients":"potatoes, raw, skin
vinegar, cider
oil, olive, salad or cooking
water, bottled, generic
spices, pepper, black
apples, raw, with skin
pork sausage, link/patty, unprepared
sauerkraut, canned, solids and liquids
onions, spring or scallions (includes tops and bulb), raw
parsley, fresh","directions":"In 2-qt saucepan over medium heat, cook potatoes, covered, in 2 inches boiling water till tender, about 12 min; drain.
Meanwhile, in large bowl whisk together vinegar, oil, water and pepper.
Fold in apples.
In large nonstick skillet over medium heat, toss and brown sausage 10 min.
Remove with slotted spoon.
Drain on paper towels.
Add in potatoes, sauerkraut, onions, parsley and sausage to apple mix; toss gently.
Season with salt.
Menu: Crusty Peasant Bread, Chocolate Frzn Yogurt with Fudge Sauce and Cherries","url":"https://recipe.bluelayer.org/recipe/47558/black-forest-potato-salad-recipe"},{"id":"47500","title":"Sausage Stuffing","ingredients":"onions, raw
celery, raw
pork sausage, link/patty, unprepared
spices, paprika
spices, garlic powder
soup, chicken broth or bouillon, dry
delallo, italian seasoned breadcrumbs,","directions":"Melt butter in large skillet over high heat.
Add onions and celery.
Saute until onions are dark brown but not burned, about 10 to 12 minutes.
Add sausage to the skillet and cook about 5 minutes or until the meat is browned, stirring frequently.
Add paprika and minced garlic and cook approximately 3 minutes over medium heat, stirring occasionally.
Stir in broth and bring to simmer.
Continue cooking until water evaporates and oil rises to top, about 10 minutes.
Stir in toasted bread crumbs and mix well.
Add more bread crumbs if mixture is too moist.","url":"https://recipe.bluelayer.org/recipe/47500/sausage-stuffing"},{"id":"47330","title":"Six Layer Casserole","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
potatoes, raw, skin
onions, raw
rice, white, long-grain, regular, unenriched, cooked without salt
tomatoes, red, ripe, raw, year round average
carrots, raw
tomatoes, red, ripe, raw, year round average
salt, table
spices, pepper, black
sugars, granulated","directions":"Partially cook sausage and drain off fat.
Place sausage in 2 quart casserole and cover with layers of rice, potatoes, onions and carrots.
Add tomatoes with juice.
Add tomato juice until it comes up about half-way on the layers.
Combine salt, pepper and sugar and sprinkle over top.
COVER casserole and bake at 350 degrees for 1 1/2 to 2 hours.
Add some water or tomato juice while cooking if casserole seems too dry.","url":"https://recipe.bluelayer.org/recipe/47330/six-layer-casserole"},{"id":"47041","title":"Little Links in Sweet Sour Sauce","ingredients":"sugars, brown
wheat flour, white, all-purpose, unenriched
mustard, prepared, yellow
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
vinegar, distilled
soy sauce made from soy (tamari)
pork sausage, link/patty, unprepared","directions":"In a skillet, combine sugar, flour, mustard, pineapple juice, vinegar and soy sauce.
Bring to a boil, stirring constantly, and boil 1 minute.
Stir in sausages.
Cook until heated through.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/47041/little-links-in-sweet-sour-sauce"},{"id":"46968","title":"Sausage in Ginger Ale","ingredients":"pork sausage, link/patty, unprepared
beverages, carbonated, ginger ale","directions":"Take your sausage and cut in half then put in a big pot on the stove and cook for an hour.
Take out and cool and cut up in slices and put in a foil container or 9x13 pan and cover with enough ginger ale to cover.
Put in the refrigerator to let the flavor come through.
The next day cook at 350 for an hour and serve with toothpicks.","url":"https://recipe.bluelayer.org/recipe/46968/sausage-in-ginger-ale"},{"id":"46895","title":"Corn & Sausage Chowder","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
pork sausage, link/patty, unprepared
corn, sweet, white, raw
soup, cream of chicken, canned, condensed
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar","directions":"In a large sauce pan melt butter, stir in the flour and blend thoroughly.
Cut the sausage into 1/4\" slices and add to the sauce pan.
Cook over medium heat for 5 minutes.
Add the corn and potato soup.
Stir in the milk and cheese.
Turn back to a low heat and simmer for 35 minutes.
Stir occasionally.","url":"https://recipe.bluelayer.org/recipe/46895/corn-sausage-chowder"},{"id":"46874","title":"Italian Sausage","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
salt, table
spices, paprika
spices, garlic powder
spices, fennel seed
corn, sweet, white, raw","directions":"Pulse in a spice grinder until a uniform consistency is reached.
If you wish for the fennel seeds to remain whole and visible, simply hold them back until after grinding is finished.
Mix into chilled ground pork, by hand preferably.
Chill 3 hours before using to allow flavors to marry.
Use immediately or form into patties, block, small meatballs, whatever, and freeze.","url":"https://recipe.bluelayer.org/recipe/46874/italian-sausage"},{"id":"46791","title":"Easy Tortellini","ingredients":"cheese, parmesan, hard
peas, green, frozen, unprepared
pork sausage, link/patty, unprepared
salad dressing, italian dressing, commercial, regular","directions":"Set 6 quarts of salted water to boil in a large pot.
Meanwhile, chop red pepper and slice the smoked sausage into 1/4 inch-thick rounds.
Stir-fry peas and sausage together until heated through -- about 5 minutes.
Add tortellini to boiling water and cook for 5 minutes.
Toss everything together with the Italian dressing and heat through one final time.","url":"https://recipe.bluelayer.org/recipe/46791/easy-tortellini"},{"id":"46378","title":"Chaurice Sausage","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
spices, garlic powder
spices, chili powder
spices, paprika
spices, pepper, red or cayenne
spices, cumin seed
salt, table
spices, pepper, red or cayenne
spices, oregano, dried
spices, thyme, dried
spices, pepper, black
spices, onion powder
spices, garlic powder","directions":"Prepare the smoker.
In a large mixing bowl, add the pork.
In a small mixing bowl, combine the remaining ingredients together.
Mix well.
Toss the pork with the seasoning and mix well.
Cover and refrigerate for 24 hours.
Grind the meat twice in a meat grinder fitted with a 1/2-inch die.
Or a food processor could be used.
Stuff 1/2 of the mixture into 1 1/2-inch casings, forming 6-inch links.
Form the remaining meat into 3 - 1/2 pound patties.
You can either use the sausage fresh or smoked.
For the smoked sausage: place the sausage in the smoker and cook for 10 to 15 minutes.","url":"https://recipe.bluelayer.org/recipe/46378/chaurice-sausage"},{"id":"46329","title":"Cheesy Sausage Soup","ingredients":"pork sausage, link/patty, unprepared
onions, raw
carrots, raw
celery, raw
spices, basil, dried
spices, parsley, dried
butter, without salt
soup, chicken broth or bouillon, dry
potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar
salt, table
spices, pepper, black
cream, sour, cultured","directions":"In a large saucepan, brown sausage over medium heat.
When its done, drain off the grease and put the sausage into a large soup pot.
In the same saucepan, saute onions, carrots, celery, basil and parsley in 2 tablespoons of butter until softened (about 10-12 minutes).
Add broth, veggies and potatoes into the soup pot with the sausage.
Bring to a boil then cover the pot and reduce heat.
Simmer for 10-12 minutes or until potatoes are tender.
Stir in milk, cheese, salt and pepper.
Continue stirring until the cheese has melted.
Remove from heat and stir in sour cream.
Keep warm over low heat until ready to serve.
Serve with crusty French bread.","url":"https://recipe.bluelayer.org/recipe/46329/cheesy-sausage-soup"},{"id":"46259","title":"Traditional English Muffins","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, yeast, baker's, active dry
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
butter, without salt","directions":"Sift the flour and salt into a bowl and leave in a warm place.
Dissolve the yeast and sugar in 1/4 pt of the warm milk and water.
Leave to froth, then mix in the butter (or other fat).
Stir all the liquid into the warm flour and beat well until smooth and elastic.
Cover and prove in a warm place for 50 minutes or until doubled in bulk.
Turn onto a well-floured board and knead, working a little more flour if necessary to make the dough easier to shape.
Round up the dough, roll into a thick sausage shape and (using the sharpest knife you have) slice into 12 portions, each about 1 1/2 ~ 1 3/4 inch thick.
Shape each one into a round with straight sides.
Put onto a greased baking sheet.
Cover (I use greased plastic wrap) and put in a warm place to prove for 30 to 40 minutes or until springy to the touch.
Leave room for expansion and be careful not to over-prove, as the muffins will get flabby and lose their shape.
Warm and grease a bakestone lightly.
You could also use a heavy skillet in place of a bakestone.
Lift the muffins carefully onto the bakestone and cook over very moderate heat for 8 to 10 minutes until pale gold underneath.
Turn and cook the other side.
Wrap in a cloth and keep warm if cooking in batches.
To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter.
These are strongly recommended.
The taste of them hot off the bakestone, griddle or frying pan is unbeatable.","url":"https://recipe.bluelayer.org/recipe/46259/traditional-english-muffins"},{"id":"46233","title":"Vernon B's Tangy Smoked Sausage","ingredients":"pork sausage, link/patty, unprepared
catsup
sugars, brown
horseradish, prepared
salt, table
spices, pepper, black","directions":"Cut sausage inyo bite-size pieces and put in a slow cooker.
Mix together the next 5 ingredients and pour over sausage.
Stir well to coat the sausage with sauce.
Cover and cook on low for 1 - 2 hours.","url":"https://recipe.bluelayer.org/recipe/46233/vernon-bs-tangy-smoked-sausage"},{"id":"46020","title":"Bacon Wrapped Weiners","ingredients":"pork sausage, link/patty, unprepared
bacon, meatless
sugars, brown","directions":"Line large baking sheet with foil (we don't always do this, but it's easier for cleanup).
Cut bacon into thirds, resulting in several 3\" strips.
wrap each weiner with bacon, line them loosely in the pan as you go.
Cover with brown sugar, it'll seem like a lot of sugar, but it cooks down
Bake 375 for 45 minutes.
Broil at the end until top is crisped.
Hurry and get your share before everyone eats them all!","url":"https://recipe.bluelayer.org/recipe/46020/bacon-wrapped-weiners"},{"id":"45964","title":"Beer Poached Polish Sausage Recipe","ingredients":"oil, olive, salad or cooking","directions":"Preheat the grill.
Place the beer in a skillet large sufficient to hold t sausage.
Heat to boiling; reduce heat.
Prick the sausage and gently poach it in the beer 4 min per side.
Drian.
If using presoaked w chips or possibly chunks or possibly other flavorings, sprinkle them over the warm coal o rock of a gas grill.
Brush the grid lightly with oil.
Brush the saus lightly with oil.
Grill over medium-warm heat for 5 mintues per side.
serve: spilt the sausage down the center or possibly cut into thick wedges.
Sprinkle with lemon juice before serving.","url":"https://recipe.bluelayer.org/recipe/45964/beer-poached-polish-sausage-recipe"},{"id":"45674","title":"Pigs in a Blanket","ingredients":"pork sausage, link/patty, unprepared
wheat flour, white, all-purpose, unenriched
lard
butter, without salt
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Cut sausage into 3 inch lengths and split into quarters.
Cut lard into dry ingredients.
Add milk until a small ball is formed.
Roll out to 1/4 in thick.
Cut into 3 inch squares
Roll up a piece of sausage in the pastry.
Place on cookie sheet and bake 425 for 15 to 20 min.","url":"https://recipe.bluelayer.org/recipe/45674/pigs-in-a-blanket"},{"id":"45623","title":"Brown Sugar Kielbasa","ingredients":"kielbasa, polish, turkey and beef, smoked
bacon, meatless
sugars, brown","directions":"Preheat oven to 350 degrees.
Cut Kielbasa into 1 inch pieces.
Cut bacon strips in half.
Wrap each piece of kielbasa with 1 piece of bacon and secure with a toothpick.
Place bacon-wrapped sausage pieces standing up on end in a foil-lined pan .
Generously sprinkle the brown sugar all over the sausage pieces.
Bake until bacon is done to desired crispness, usually about 25-30 minutes.","url":"https://recipe.bluelayer.org/recipe/45623/brown-sugar-kielbasa"},{"id":"45617","title":"Bread Machine Pizza Crust","ingredients":"sugars, granulated
salt, table
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic
oil, olive, salad or cooking
leavening agents, yeast, baker's, active dry","directions":"Place all ingredients in the bread machine in the order recommended by the manufacturer.
Program the machine for the dough setting and press start.
After the cycle completes, remove the dough from the machine and let it rest for 10 minutes at room temperature.
If you have a pizza stone or tiles, place them on the middle rack of the oven.
Preheat the oven to 450 degrees farenheit.
Sprinkle either a wooden pizza paddle or a heavy-duty cookie sheet with additional cornmeal.
Use your hands or a floured rolling pin to form a flat 10- to 12-inch disk.
Place the rolled-out dough onto either the pizza paddle (if using) or the cookie sheet.
Optional: place shredded cheese, such as mozzarella, around the perimeter and roll the dough over the cheese for a thick cheese-filled border.
Add the toppings of your choice (I frequently just top with canned pizza sauce, shredded mozzarella cheese, sausage and/or pepperoni, sliced mushrooms and olives).
Slide the pizza onto the hot stone or tiles (if using) or slide the cookie sheet into the oven.
Bake for 18 minutes (or adjust the time based on how you divided the dough and on the thickness of the crust).
Serve hot.","url":"https://recipe.bluelayer.org/recipe/45617/bread-machine-pizza-crust"},{"id":"45530","title":"Italian Meatballs","ingredients":"pork sausage, link/patty, unprepared
beef, grass-fed, ground, raw
delallo, italian seasoned breadcrumbs,
onions, raw
spices, garlic powder
spices, oregano, dried
spices, basil, dried
parsley, fresh
water, bottled, generic","directions":"Pre-heat oven to 350.
In a large bowl mix together all ingredients excluding water.
Use water to make mixture the right consistence.
Roll small amount into equal sized balls.
Place on ungreased cookie sheet 1/2 inches apart.
Bake for 25-30 minutes or until browned.","url":"https://recipe.bluelayer.org/recipe/45530/italian-meatballs"},{"id":"21894","title":"One Two Three Sausage Balls","ingredients":"pork sausage, link/patty, unprepared
cheese, cheddar
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 400 degrees F (200 degrees C).
Combine sausage, cheese and about 2 cups of the baking mix; use hands to mix well.
Gradually add in as much of the additional baking mix as possible.
Roll into 1 to 1 1/2 inch balls.
Roll balls in any excess baking mix to coat.
Place on non-stick baking sheet and bake at 400 degrees F (200 degrees C) for 20 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/21894/one-two-three-sausage-balls"},{"id":"45370","title":"Pickled Kiebasa","ingredients":"pork sausage, link/patty, unprepared
vinegar, distilled
spices, pepper, red or cayenne","directions":"Take your sausage and cut into about 2 to 3 inch pieces.
Put 1 tablespoon of crushed red peppers and put into a clean quart jar.
Add your sausages.
Add vinegar.
Put a lid on and shake very well.
Put in refrigerator.
Shake every day for 7 days.
You may use hot smoked polish sausage or kielbasa.
Adjust hot peppers to your taste.","url":"https://recipe.bluelayer.org/recipe/45370/pickled-kiebasa"},{"id":"45364","title":"Easy Light Chili","ingredients":"pork sausage, link/patty, unprepared
tomatoes, red, ripe, raw, year round average
tomatoes, red, ripe, raw, year round average
tomatoes, red, ripe, raw, year round average
beans, kidney, all types, mature seeds, raw","directions":"Cook sausage throughly.
Add: all other ingredients.
Simmer for 10 min.","url":"https://recipe.bluelayer.org/recipe/45364/easy-light-chili"},{"id":"45360","title":"Appetizer Sausage Balls in Blankets","ingredients":"wheat flour, white, all-purpose, unenriched
spices, curry powder
spices, paprika
salt, table
cheese, cheddar
pork, fresh, loin, tenderloin, separable lean only, raw
butter, without salt","directions":"Mix in a large bowl the flour, curry, paprika, salt and cheese.
With pastry blender or 2 knives used scissors fashion, cut in butter until mixture resembles coarse crumbs.
With hands shape into a ball.
Cover and refrigerate.
Meanwhile, shape heaping teaspoon of sausage meat into small balls.
In a large skillet, over medium heat, fry until well browned.
Drain thoroughly on paper towels.
Divide dough into as many pieces as sausage balls.
Then shape dough evenly around balls.
Wrap and freeze.
At Serving Time: Preheat oven to 400 degrees F. Place frozen sausage balls on a cookie sheet and bake 12-15 minutes until golden.
Serve with toothpicks as appetizers.","url":"https://recipe.bluelayer.org/recipe/45360/appetizer-sausage-balls-in-blankets"},{"id":"45351","title":"Ez-Est Stuffed Mushrooms -- My \"bestest\"!","ingredients":"mushrooms, white, raw
pork sausage, link/patty, unprepared
cheese, parmesan, hard
butter, without salt","directions":"Wipe mushrooms with damp paper towel to clean.
Cut off dry end of stems, Slice off remaining stem, dice finely and put aside.
Put a few sausages in blender at a time and blend until chopped.
Mix chopped sausages, stems and cheese together then stuff into whole mushroom caps.
Place cap side down on cookie sheet, drizzle with melted butter, and bake at 350 dg.
for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/45351/ez-est-stuffed-mushrooms-my-bestest"},{"id":"45342","title":"Soft Crust Pizza Recipe","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
water, bottled, generic
salt, table
sugars, granulated
wheat flour, white, all-purpose, unenriched","directions":"Dissolve yeast in 1 c. hot water.
Mix 3 c. water, salt, and sugar.
Add in yeast mix.
Stir in flour till well blended.
Divide and spread dough with well greased hands onto 4 well greased cookie pans (or possibly 6 large pizza pans).
Dough is quite sticky.
Mix Sauce ingredients.
Spread on pizzas.
Toppings: Use a combination of cheeses to equal 1 1/2 pounds or possibly more (Mozzarella, Monterey Jack, Cheddar, Parmesan).
Add in as desired: 2 pounds sausage (browned), 2 pounds hamburger (browned), pepperoni, canned mushrooms, olives, green pepper, pineapple chunks, etc.
Bake at 350 to 375 degrees for 20- 30 min or possibly till done.","url":"https://recipe.bluelayer.org/recipe/45342/soft-crust-pizza-recipe"},{"id":"45325","title":"Candied Kielbasa","ingredients":"sugars, brown
catsup
horseradish, prepared
kielbasa, polish, turkey and beef, smoked","directions":"In a slow cooker, combine the brown sugar, ketchup, and horseradish; add the sausage and mix well.
Cook on High until the sauce starts to boil; reduce heat to low and cook until the sauce thickens, about 45-60 minutes.","url":"https://recipe.bluelayer.org/recipe/45325/candied-kielbasa"},{"id":"45266","title":"On the Go Casserole","ingredients":"pork sausage, link/patty, unprepared
olives, ripe, canned (small-extra large)
olives, ripe, canned (small-extra large)
corn, sweet, white, raw
tomatoes, red, ripe, raw, year round average
mushrooms, white, raw
cheese, cheddar
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Preheat oven to 350 degrees F (175 degrees C).
In a 2 quart casserole dish, combine the sausage, black olives, green olives, corn, tomatoes, mushrooms, cheese and rice.
Mix all together well.
Bake at 350 degrees F (175 degrees C) for 30 minutes.","url":"https://recipe.bluelayer.org/recipe/45266/on-the-go-casserole"},{"id":"45201","title":"Italian Sausage and Rice","ingredients":"spices, garlic powder
ground turkey, raw
soup, chicken broth or bouillon, dry
spices, pepper, red or cayenne
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Cook the rice according to package directions.
In a large skillet saute the turkey sausage.
Add the tomoatoes, broth and pepper.
Stir in the rice, cover and cook on low heat for 5-8 minutes.
Stir the Rice until all liquid is absorbed.","url":"https://recipe.bluelayer.org/recipe/45201/italian-sausage-and-rice"},{"id":"45126","title":"Thin Crispy Pizza Dough from America's Test Kitchen","ingredients":"wheat flours, bread, unenriched
sugars, granulated
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
salt, table","directions":"In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds.
With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds.
Let dough stand 10 minutes.
Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of work bowl, 30 to 60 seconds.
Remove dough from bowl and knead briefly on lightly oiled countertop until smooth, about 1 minute.
Shape dough into tight ball and place in large, lightly oiled bowl.
Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.
One hour before baking pizza, adjust oven rack to second highest position (rack should be about 4 to 5 inches below broiler), set pizza stone on rack, and heat oven to 500 degrees.
Remove dough from refrigerator and divide in half.
Shape each half into smooth, tight ball.
Place on lightly oiled baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray; let stand for 1 hour.
Coat 1 ball of dough generously with flour and place on well-floured countertop.
Using fingertips, gently flatten into 8-inch disk, leaving 1 inch of outer edge slightly thicker than center.
Using hands, gently stretch disk into 12-inch round, working along edges and giving disk quarter turns as you stretch.
Transfer dough to well-floured peel and stretch into 13-inch round.
Using back of spoon or ladle, spread 1/2 cup tomato sauce in thin layer over surface of dough, leaving 1/4-inch border around edge.
Sprinkle 1/4 cup Parmesan evenly over sauce, followed by 1 cup mozzarella.
Too much cheese will create a soggy pizza.
Slide pizza carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10 to 12 minutes, rotating pizza halfway through (if you can).
Remove pizza and place on wire rack for 5 minutes before slicing and serving.
TOPPING TIPS: We like our Thin-Crust Pizza simply dressed with tomato sauce and handfuls of shredded mozzarella and Parmesan, but additional toppings are always an option--provided they're prepared correctly and added judiciously.
(An overloaded pie will bake up soggy.)
Here are a few guidelines for how to handle different types of toppings:.
HEARTY VEGETABLES Aim for a maximum of 6 ounces per pie, spread out in a single layer.
Vegetables such as onions, peppers, and mushrooms should be thinly sliced and lightly sauteed (or microwaved for a minute or two along with a little olive oil) before using.
DELICATE VEGETABLES AND HERBS Leafy greens and herbs like spinach and basil are best placed beneath the cheese to protect them or added raw to the fully cooked pizza.
MEATS Proteins (no more than 4 ounces per pie) should be precooked and drained to remove excess fat.
We like to poach meats like sausage (broken up into 1/2-inch chunks), pepperoni, or ground beef for 4 to 5 minutes in a wide skillet along with 1/4 cup of water, which helps to render the fat while keeping the meat moist.
NOTE as with all breads, the ratio of wet to dry is critical and more accurately measured by weight).
Time does not include resting times.","url":"https://recipe.bluelayer.org/recipe/45126/thin-crispy-pizza-dough-from-americas-test-kitchen"},{"id":"45004","title":"Traditional Norwegian cinnamon buns","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
wheat flour, white, all-purpose, unenriched
sugars, granulated
spices, cardamom
butter, without salt
sugars, granulated
leavening agents, yeast, baker's, active dry
margarine, regular, 80% fat, composite, stick, without salt
sugars, brown
spices, cinnamon, ground
margarine, regular, 80% fat, composite, stick, without salt
sugars, powdered
cheese, parmesan, hard
salt, table","directions":"melt butter and mix with milk.
make sure the mixture is 30 C, then dissolve yeast in mixture.
You can use dry yeast instead, but then you want to mix it with the dry ingredients and increase the temperature of the milk by a couple of degrees.
However, they do turn out best with fresh yeast.
If you're using dry yeast 25 g should be enough
mix all dry ingredients well
add milk mixture to dry mixture and knead for 3-4 mins.
if you're using a machine, mix for 8 minutes
lightly grease a large bowl an place the dough in it.
leave to rise for 30 mins
When risen knead a couple of times only.
roll the dough into a rectangle.
Size depends on how chunky you want the buns.
I usually roll it out till it's 5-8 mm thick.
you'll want to handle your dough gently from now as it is rising.
smooth on a thin layer of margarine, sprinkle brown sugar and cinnamon in even layers on top.
I generally use more sugar than I think I need as some of it will melt away in the oven.
Don't really measure out this part
roll into a sausage.
make sure it's pretty tightly rolled.
cut 1 inch slices.
I use my index finger to measure, so about the length of the two first joints ;)
place on baking sheets with the sliced side up.
I normally place 12 on each sheet to give them enough room to rise.
leave to rise under kitchen towels in a warm room for an hour.
Heat your oven to 210 C
Brush a bit of milk on the buns and bake for 10-15 minutes
cool on a wire rack
The icing is one I borrowed from a Cinnabon recipe","url":"https://recipe.bluelayer.org/recipe/45004/traditional-norwegian-cinnamon-buns"},{"id":"44810","title":"All-Purpose Cream Sauce Mix","ingredients":"milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, chicken broth or bouillon, dry
cornstarch
onions, raw
spices, pepper, black","directions":"In a storage container with tight-fitting lid, combine all ingredients; mix well.
Seal tightly and store in a cool,dry place.
Stir or shake before each use.
Uses: Substitute for condensed cream soup: Combine 1 1/4 cups of water and 1/2 cup of the above sauce mix in a small saucepan; blend well.
Cook over medium heat 6 to 8 minutes or until mixture boils, stirring constantly.
Reduce heat; simmer 1 minute, stirring constantly.
This equals 1 (10 3/4 oz) can of condensed cream soup.
Substitute for a medium white sauce: Combine 1 cup water and 1/4 cup of sauce mix in small saucepan; blend well.
Cook over medium heat 5 to 6 minutes or until mixture boils, stirring constantly.
Reduce heat; simmer 1 minute, stirring constantly.
How about sausage gravy?
Use the medium white sauce and add crumbled,cooked and drained sausage.","url":"https://recipe.bluelayer.org/recipe/44810/all-purpose-cream-sauce-mix"},{"id":"44562","title":"Quatre Epices","ingredients":"spices, pepper, black
spices, ginger, ground
spices, cloves, ground
spices, nutmeg, ground","directions":"Thoroughly grind and mix the spices together.
Sometimes cinnamon is used instead of the ginger and sometimes allspice is used instead of the white pepper depending on the region.
Also the amounts of each of the spices may vary depending on the region.
I have seen this mixture used to flavour certain kinds of sausage.","url":"https://recipe.bluelayer.org/recipe/44562/quatre-epices"},{"id":"44458","title":"Tortellini With Edamame","ingredients":"cheese, parmesan, hard
edamame, frozen, prepared
spices, pepper, red or cayenne
pork sausage, link/patty, unprepared
salad dressing, italian dressing, commercial, regular","directions":"Set 6 quarts of salted water to boil in a large pot.
Meanwhile, chop red pepper and slice the smoked sausage into 1/4 inch-thick rounds.
Stir-fry red pepper and sausage together until heated through -- about 5 minutes.
Add tortellini to boiling water and cook for 5 minutes.
Add edamame to water and boil for another 2 minutes.
Drain tortellini and edamame well.
Toss everything together with the Italian dressing and heat through one final time.","url":"https://recipe.bluelayer.org/recipe/44458/tortellini-with-edamame"},{"id":"44443","title":"Dad's Sliced Sausage","ingredients":"beef, grass-fed, ground, raw
oats
water, bottled, generic
spices, pepper, black
salt, table
spices, coriander seed","directions":"Mix all ingredients until well-combined.
Shape into loaves, wrap in plastic and freeze at least until firm.
To cook, thaw just until you can slice it, then slice and fry until browned on both sides and cooked through (no pink).
It gets pretty dark.
You can also add nutmeg or garlic powder to this recipe, but dad was anti-garlic, so he'd never tell you that part!","url":"https://recipe.bluelayer.org/recipe/44443/dads-sliced-sausage"},{"id":"44409","title":"Maple-Cured Bacon","ingredients":"salt, table
sugars, granulated
salt, table
syrup, maple, canadian
pork, fresh, loin, tenderloin, separable lean only, raw","directions":"In a glass or other nonreactive mixing bowl, combine the salt, sugar, pink salt, and maple syrup.
Put the pork belly in a large resealable plastic bag.
Pour in the cure, squeeze out any air in the bag, and seal; smush it around to coat the belly completely.
Put the bag in a rimmed container just in case it leaks.
Refrigerate for 8 days, turning the bag over every other day.
After 8 days, remove the pork belly from the cure, rinse thoroughly with cool water, and pat dry with paper towels.
Put a wire cooling rack over a baking sheet and lay the pork belly on top.
If you are going to smoke the belly, allow it to dry out in the refrigerator for at least 6 hours or up to 24 hours.
This is important; the meat will not take smoke until the surface is dry.
Then fire up your smoker to 200F and smoke the belly for 3 hours using your favorite wood.
The internal temperature of the meat should reach 150F.
Alternatively, to roast the belly, preheat the oven to 200F.
Place the belly on a rack set in a roasting pan, and roast until the internal temperature of the meat reaches 150F, about 3 hours.
Allow the bacon to cool to room temperature.
Then wrap well with plastic wrap and store in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.
Pink Salt
Pink curing salt, also referred to as saltpeter or sel rose, is popular for all types of sausage and bacon curing.
The cotton candycolored salt contains a small amount of sodium nitrite that reacts with the meat to form a more stable protein complex, making it especially resistant to oxidizing, and helps the meat to maintain a pink tinge.
It is available in gourmet markets or on the Internet.
Pork Belly
Pork belly, which comes from the underside of the hog, is basically uncured fresh bacon.
The rosy meat is marbled with fat and when baked for hours (as it is here), it becomes so custardy soft that you can literally cut it with a spoon.
I have to say, the succulent and crackling fat is what makes it taste so damn delicious!
A good butcher should be able to help you out when buying pork belly, and its typically an inexpensive cut.
Ask for unsalted, uncured belly, which is not the same as slab bacon or salt pork.
You can often find pork belly in Asian markets.","url":"https://recipe.bluelayer.org/recipe/44409/maple-cured-bacon"},{"id":"44349","title":"Blueberry Sauce","ingredients":"sugars, granulated
cornstarch
water, bottled, generic
blueberries, raw
lemon juice, raw","directions":"1/2 CUP SUGAR.
2 Tbsp cornstarch.
1/2 cup water.
2 cups blueberries.
1/2 tsp fresh lemon juice.
Combine sugar and cornstarch in a medium saucepan.
Add water and blueberries.
Heat on medium heat, stirring continuously until thickened and bubbly.
Remove from heat and add lemon juice.
Serve over the blueberry and sausage bread.","url":"https://recipe.bluelayer.org/recipe/44349/blueberry-sauce"},{"id":"44329","title":"Sausage and Corn Chili","ingredients":"pork sausage, link/patty, unprepared
beans, kidney, all types, mature seeds, raw
corn, sweet, white, raw
tomato sauce, canned, no salt added
water, bottled, generic
spices, chili powder","directions":"Cook sausage.
Add in remaining ingredients and simmer until hot.","url":"https://recipe.bluelayer.org/recipe/44329/sausage-and-corn-chili"},{"id":"44072","title":"Homemade Italian Sausage","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
salt, table
spices, fennel seed
sugars, granulated
spices, pepper, red or cayenne
spices, caraway seed
spices, coriander seed
soup, beef broth or bouillon canned, ready-to-serve","directions":"In a stand mixer, combine all ingredients.
Mix well, until the mixture is very sticky, approximately 3 minutes.
Seal in plastic wrap and refrigerate for 24 hours to allow the flavor to blend.
Using a sausage stuffer, fill casings of desired size.
Tie off into 8 inch links.
Put in freezer bags and seal.
Freeze for up to 6 months.
NOTE : If you do not have a stuffer you can make them into patties.","url":"https://recipe.bluelayer.org/recipe/44072/homemade-italian-sausage"},{"id":"43990","title":"Mantou","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
sugars, granulated","directions":"Dissolve the sugar and yeast in the warm water for 5-10 minutes until frothy.
Sift the flour into a mixing bowl, then gradually stir in the yeast mixture to make a firm dough.
Knead for 5 minutes, then cover with a damp cloth and leave in a warm place to rise for 1-1 1/2 hours.
Knead the dough on a lightly floured surface for about 5 minutes, then roll into a long sausage.
Cut into about 24 pieces and flatten each piece with the palm of your hand.
With a rolling pin, roll out each piece into a circle about 4 inches in diameter.
Place a piece of wet cheesecloth on the rack of a steamer, arrange the buns 1 inches apart on the cheesecloth, cover and steam vigorously for 15-20 minutes.
Serve hot.
I guess you can use waxpaper and cut them into squares for the bottom of the buns like they do in shops (instead of using cheesecloth), but I never tried it yet.","url":"https://recipe.bluelayer.org/recipe/43990/mantou"},{"id":"43962","title":"Braunburgers Recipe","ingredients":"beef, grass-fed, ground, raw
pork sausage, link/patty, unprepared
cream, sour, cultured
onions, raw","directions":"* Braunschweiger Sausage is also known as liver sausage.
Because ofMix all the ingredients together.
Shape mix into 5 patties, each about 3/4-inch thick.
Broil or possibly grill the patties 4-inches from the heat, turning once, till the desired doneness is reached, about 10 to 15 min.","url":"https://recipe.bluelayer.org/recipe/43962/braunburgers-recipe"},{"id":"43875","title":"Zippy Braunschweiger Spread","ingredients":"pork sausage, link/patty, unprepared
onions, raw
pickle relish, sweet
horseradish, prepared
salad dressing, mayonnaise, regular
sauce, worcestershire","directions":"Mix all ingredients and form a ball or log.
chill for at least an hour before serving with assorted crackers.
Store in refrigerator.
Improves over time.","url":"https://recipe.bluelayer.org/recipe/43875/zippy-braunschweiger-spread"},{"id":"43820","title":"Company Hash Browns #5FIX","ingredients":"denny's, hash browns
cheese, cheddar
pork sausage, link/patty, unprepared
cream, sour, cultured
a cajun life, all purpose cajun seasoning,","directions":"Brown the sauage and drain.
Mix allingredients together, except for the reserved cheese).
Pour all into a 9 x 9 baking dish and cook @ 350 for 45 mins or until nice and bubbly.
This can be made the night before and refrigerated, covered, then let come to room temp and bake.","url":"https://recipe.bluelayer.org/recipe/43820/company-hash-browns-5fix"},{"id":"43724","title":"Apple Kielbasa Coins","ingredients":"kielbasa, polish, turkey and beef, smoked
apple juice, canned or bottled, unsweetened, without added ascorbic acid
apples, raw, with skin
syrup, maple, canadian","directions":"In large skillet, bring sausage and apple juice to a boil.
Cover and cook for 5 minutes.
Uncover and cook 5 minutes longer.
Drain, add jelly and syrup.
Cook and stir until jelly is melted and sausage is coated.","url":"https://recipe.bluelayer.org/recipe/43724/apple-kielbasa-coins"},{"id":"43634","title":"Comforting Cabbage and Sausage Casserole","ingredients":"pork sausage, link/patty, unprepared
cabbage, raw
cheese, cheddar
cream, sour, cultured
salt, table
spices, pepper, black","directions":"Remove casing from sausage and brown in skillet.
Drain fat.
Stir in cabbage, cover, and cook over medium heat for 10 minutes or until cabbage is tender-crisp.
Drain any extra liquid.
Stir in remaining ingredients and put in a lightly greased 9x9 baking dish.
Bake, uncovered, at 375 F for 20 minutes.","url":"https://recipe.bluelayer.org/recipe/43634/comforting-cabbage-and-sausage-casserole"},{"id":"43526","title":"Sausage Gravy","ingredients":"pork sausage, link/patty, unprepared
butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Brown sausage in large skillet.
Drain all but a small amount of grease.
Add butter to pan, turn heat on low until it's melted.
Add flour, salt and pepper, stirring until it's smooth.
Add milk.
Cook on medium, stirring constantly until boil.
Boil 1 minute.
Let cool and refrigerate overnight.
Heat up and pile on top of the biscuits !","url":"https://recipe.bluelayer.org/recipe/43526/sausage-gravy"},{"id":"43505","title":"Sausage & Beans With Rice","ingredients":"onions, raw
spices, pepper, red or cayenne
spices, garlic powder
oil, olive, salad or cooking
pork sausage, link/patty, unprepared
beans, kidney, all types, mature seeds, raw
beans, snap, green, raw
rice, white, long-grain, regular, unenriched, cooked without salt
soup, vegetable broth, ready to serve
sugars, brown
catsup
syrups, corn, light
mustard, prepared, yellow","directions":"In a large skillet, saute the onion, green or red pepper and garlic in oil onion is crisp tender.
Stir in the remaining ingredients.
Pour into a greased 13x9 baking pan.
Cover and bake at 350 for 15 minutes.
Uncover; bake 10-15 minutes longer or until liquid is absorbed and the rice is tender.","url":"https://recipe.bluelayer.org/recipe/43505/sausage-beans-with-rice"},{"id":"43494","title":"Jambalaya","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
onions, raw
peppers, sweet, green, raw
parsley, fresh
onions, spring or scallions (includes tops and bulb), raw
pork sausage, link/patty, unprepared
rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
spices, garlic powder
salt, table
spices, pepper, red or cayenne","directions":"In a large pot, cook chicken in oil over medium heat until brown, and cooked through.
Remove chicken from pot preserving remaining oil.
Add onions, bell pepper, parsley, and scallions to oil and saute until the onions are transparent (about 5-10 minutes).
Add sausage, rice, broth, garlic, chicken, salt, and pepper.
Continue cooking over medium heat until nearly all the water has absorbed into the rice (about 15-20 minutes).
Reduce heat to low, cover, and let simmer until rice is done.
Do not lift lid for at least 1 hour.
Remove from heat and serve.","url":"https://recipe.bluelayer.org/recipe/43494/jambalaya"},{"id":"43356","title":"Sausage Potato Biscuit Topper","ingredients":"butter, without salt
mushrooms, white, raw
pork sausage, link/patty, unprepared
onions, raw
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
potatoes, raw, skin
cream, sour, cultured
peas, green, frozen, unprepared","directions":"Heat butter in lg skillet; saute mushrooms for 1 minute.
Add sausage and onions and cook and stir until sausage is done.
Stir in flour; cook 1 minute.
Slowly stir in milk; cook and stir until blended well.
Add potatoes; heat until bubbly.
Remove from heat and stir in sour cream.
Serve over biscuits (I use Pillsbury Grands).","url":"https://recipe.bluelayer.org/recipe/43356/sausage-potato-biscuit-topper"},{"id":"43321","title":"Light Scrambled Egg Muffins","ingredients":"ground turkey, raw
egg substitute, powder
onions, raw
peppers, sweet, green, raw
mushrooms, white, raw
salt, table
spices, pepper, black
spices, garlic powder
cheese, cheddar
oil, olive, salad or cooking","directions":"Saute onion, green pepper, and mushrooms in olive oil.
Add in turkey crumbles, and seasonings.
Put 2 tablespoons of sausage veggie mixture into muffin cups.
Add 3 T egg substitute
Top with shredded cheese.
Bake in 350 degree oven for 25 minutes.","url":"https://recipe.bluelayer.org/recipe/43321/light-scrambled-egg-muffins"},{"id":"43208","title":"Hot Brats","ingredients":"pork sausage, link/patty, unprepared
oil, olive, salad or cooking
alcoholic beverage, beer, regular, all
sugars, brown
vinegar, distilled
mustard, prepared, yellow
horseradish, prepared","directions":"Brown sausage in oil.
Drain oil.
Add beer.
Cover and Simmer 10 minutes.
Combine remaining ingredients in a small bowl.
Add to sausages.
Cook and stir till thick and bubbly.
Serve from fondue or chafing dish with toothpicks.","url":"https://recipe.bluelayer.org/recipe/43208/hot-brats"},{"id":"43203","title":"Docs Chili","ingredients":"onions, raw
ground turkey, raw
spices, chili powder
spices, oregano, dried
spices, cumin seed
mustard, prepared, yellow
spices, garlic powder
beans, snap, green, raw
beans, snap, green, raw
tomatoes, red, ripe, raw, year round average
soup, swanson chicken broth 99% fat free
olives, ripe, canned (small-extra large)
onions, spring or scallions (includes tops and bulb), raw","directions":"Spray a large saucepan or Dutch oven with a few sprays of cooking oil spray.
Add onion and saute over medium-high heat until soft and just starting to brown.
Add ground turkey or sausage;cook over medium high heat, breaking upmeat with a spoon, until cooked through, about 6 minutes.
Add chili powder, oregano, cumin, mustard, garlic, beans, tomatoes, and broth.
Bring to a boil over high heat and then reduce the heat to a simmer.
Cover and let simmer for 20 minutes.
Garnish with olives and green onions or cilantro and serve immediatly.","url":"https://recipe.bluelayer.org/recipe/43203/docs-chili"},{"id":"43147","title":"Grilled Chorizo Chips","ingredients":"pork sausage, link/patty, unprepared
oil, olive, salad or cooking","directions":"Preheat the grill, setting the burners to high.
Grill the chorizo slices on both sides until crispy, being careful not to burn.
It should only take a couple of minutes on each side.
Serve hot or at room temperature.","url":"https://recipe.bluelayer.org/recipe/43147/grilled-chorizo-chips"},{"id":"43123","title":"Beef Sausage - Nella","ingredients":"beef, grass-fed, ground, raw
salt, table
spices, garlic powder
spices, pepper, black
salt, table","directions":"In a large bowl combine ground beef, salts and pepper.
Mix well, cover and refrigerate.
On second day mix again.
Refrigerate.
On third day mix again.
Refrigerate.
On fourth day shape into 5 rolls, about 1 1/2 inches X 10 inches Spray broiler rack with Pam.
Lay rolls on rack, place on lower oven rack.
Cook at 150?F for 8 to 10 hours.","url":"https://recipe.bluelayer.org/recipe/43123/beef-sausage-nella"},{"id":"43082","title":"Blackfoot Potato Soup","ingredients":"pork sausage, link/patty, unprepared
celery, raw
onions, raw
wheat flour, white, all-purpose, unenriched
soup, chicken broth or bouillon, dry
water, bottled, generic
potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
beans, snap, green, raw","directions":"Blanch the green beans or cook to desired doneness.
In a large sauce pan, break up and brown the sausage.
Remove from the pan.
In pan drippings, saute the onion and celery until tender, then add the flour and cook further for a minute or two.
Add the stock and water, deglazing the pan, and heat to the boil.
Add the potatoes and simmer, covered until tender, about 25 minute
Puree 2 cups of the mixture, return to the pan, add the sausage, beans and milk and heat through.","url":"https://recipe.bluelayer.org/recipe/43082/blackfoot-potato-soup"},{"id":"42898","title":"Ham or Sausage Cheese Muffins","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
milk, fluid, 1% fat, without added vitamin a and vitamin d
salad dressing, mayonnaise, regular
animal fat, bacon grease
cheese, cheddar","directions":"In a large bowl combine flour,baking soda.
combine remaining ingredients.
Stir into dry ingredients just until moistened.
Fill greased or paper lined muffin cups 2/3 full.
Bake at 425 degrees for 14 minutes or until muffins test done.","url":"https://recipe.bluelayer.org/recipe/42898/ham-or-sausage-cheese-muffins"},{"id":"42689","title":"South African Rusks / Biscuits","ingredients":"butter, without salt
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, powdered
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
milk, fluid, 1% fat, without added vitamin a and vitamin d
vinegar, red wine","directions":"Preheat oven to 190c / 375f.
Mix the 250g butter into the flour either with your hands or in a blender.
Add the sugar, salt and baking powder and then mix in the milk and wine vinegar until you have a smooth dough.
Grease a large baking tray with some of the remaining butter.
Divide the dough into 3 equal portions.
Wet your hands with a little cold water and quickly roll the dough into long dough sausages, about 30cm long.
Arrange the dough sausages in parallel lines on the tray, dotting a few bits of extra butter in between.
Bake for 45mins - 1hour until the tops are golden and crusty.
Remove from the oven and turn the oven temperature down to 150c / 300f.
The dough sausages will have joined together so cut down the lengths to separate them and then cut each sausage into 3cm pieces.
Leave them to cool for a bit so that they are more manageable, then list them up and break them in half down the middle so they look nice and rustic.
Return them to the baking tray, this time laying them on their sides and bake in the oven for a further hour (30 mins each side) to dry them out.
Let them cool completely before storing in a closed container or paper bag, where they will keep well for up to around 5 days.","url":"https://recipe.bluelayer.org/recipe/42689/south-african-rusks-biscuits"},{"id":"42657","title":"Tortellini With Edamame and Smoked Sausage","ingredients":"cheese, parmesan, hard
edamame, frozen, prepared
spices, pepper, red or cayenne
pork sausage, link/patty, unprepared
salad dressing, italian dressing, commercial, regular
spices, ginger, ground
sauce, teriyaki, ready-to-serve","directions":"Set 6 quarts of salted water to boil in a large pot.
Meanwhile, chop red pepper and slice the smoked sausage into 1/4 inch-thick rounds.
Stir-fry red pepper and sausage together until heated through -- about 5 minutes.
Add tortellini to boiling water and cook for 5 minutes.
Add edamame to water and boil for another 2 minutes.
Drain tortellini and edamame well.
Mix Italian dressing, ginger and teriyaki sauce.
Toss everything together with the Italian dressing mixture and heat through one final time.","url":"https://recipe.bluelayer.org/recipe/42657/tortellini-with-edamame-and-smoked-sausage"},{"id":"42618","title":"Sausage Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
pork sausage, link/patty, unprepared","directions":"Preheat oven 385F
In a skillet brown sausage, save all drippings.
Mix all dry ingredients in a bowl,
Add milk and sausage with all of the drippings (needs to be about a 1/4 cup of drippings, if not add vegatable or other oil until you have a 1/4 cup)
Mix well, add a little more flour if mix is too wet or a little more milk if too dry.
Place dough on a floured surface and kneed for a few minutes.
Use a biscuit cutter or I always use a mason jar ring and cut biscuits and place on a well greased pan, bake for about 12 to 15 minutes or until brown on top.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/42618/sausage-biscuits"},{"id":"42491","title":"Hog Head Cheese Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
chicken, liver, all classes, raw","directions":"Put pork in pot; cover with water.
Don't season.
Bring to a boil and cook till meat falls off bones.
Put liver in warm water and boil for about 20-25 min.
Combine the two meats and grind along with 1 medium onion and season with sausage season (old plantation).
Season according to package.
You may add in a little more salt and pepper.
I put mine in a cloth and press it or possibly hang it up and let drip.","url":"https://recipe.bluelayer.org/recipe/42491/hog-head-cheese-recipe"},{"id":"42464","title":"Sausage and Sauerkraut Dinner","ingredients":"pork sausage, link/patty, unprepared
sauerkraut, canned, solids and liquids","directions":"Slice sausage into 1/4-inch slices and fry, no oil added, in a non-stick saucepan or skillet at medium-high heat until browned.
Add sauerkraut and mix well.
Heat through and serve.","url":"https://recipe.bluelayer.org/recipe/42464/sausage-and-sauerkraut-dinner"},{"id":"42424","title":"Campers' Sausage Supper","ingredients":"potatoes, raw, skin
fresh red onions,
pork sausage, link/patty, unprepared
spices, rosemary, dried","directions":"Get grill going.
Prepare an aluminum foil bag.
Wash potatoes, chunk up into bite size pieces, and add to bag.
Chunk up red onion and add to bag.
Remove skin from sausage, cut into bite size pieces, and add raw sausage to vegetables.
Sprinkle on rosemary.
Seal bag.
Grill in covered grill for 45 minutes.
Or bake in covered casserole at 450 degrees.","url":"https://recipe.bluelayer.org/recipe/42424/campers-sausage-supper"},{"id":"42380","title":"Dee's Sausage Pasta Supper Recipe","ingredients":"onions, raw
peppers, sweet, green, raw
mushrooms, white, raw
broccoli, raw
spices, garlic powder
spices, oregano, dried
pork sausage, link/patty, unprepared
butter, without salt
cheese, parmesan, hard","directions":"Stir fry the onion, green pepper, mushrooms and broccoli in 3 Tbsp.
butter till crisp-tender.
Add in the sausage cut into bite size pcs.
Heat through.
Stir in the Parmesan cheese.
Serve over buttered noodles.","url":"https://recipe.bluelayer.org/recipe/42380/dees-sausage-pasta-supper-recipe"},{"id":"42293","title":"\"go To\" Southern Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, buttermilk, fluid, cultured, lowfat
butter, without salt
butter, without salt
butter, without salt","directions":"Preheat Oven to 450* Farenheit.
While oven is warming, mix flour with baking powder and salt.
Then, cut cold ingredients (butter, shortening) into dry mixture with a pastry blender or two knives until no particles larger than pebbles are present; refrigerate mixture until the oven reaches temperature.
Mix in buttermilk until mixture just comes together as a sticky dough; how much you use will depend on the day's humidity.
Knead on a well floured surface by patting dough out into a sheet, then folding in half and in half again.
Repeat 4 times.
Using a biscuit cutter or a drinking glass, cut rounds that are about 3\" in diameter.
Place on a cookie sheet lined with aluminum foil (no grease needed) so that sides are touching.
Bake for 14-16 minutes, until tops are golden brown.
If desired, brush with melted butter before serving.
Serve plain with butter, or with honey/jelly/jam/apple butter, or use to make breakfast sandwiches with bacon/sausage/egg/cheese or any combination thereof.","url":"https://recipe.bluelayer.org/recipe/42293/go-to-southern-buttermilk-biscuits"},{"id":"41674","title":"Crock Pot Cheddar Fondue","ingredients":"butter, without salt
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
mustard, prepared, yellow
sauce, worcestershire
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar","directions":"IN a saucepan melt butter.
Stir in flour, salt if desired, pepper, mustard and Worcestershire sauce until smooth.
Gradually add milk.
Bring to a boil, cook and stir 2 mins or til thickened.
Reduce heat.
Add cheese.
Cook and stir til melted.
Transfer to crock pot.
Keep warm on LOW.
Serve with bread, ham, sausage or broccoli.","url":"https://recipe.bluelayer.org/recipe/41674/crock-pot-cheddar-fondue"},{"id":"41672","title":"Super Super Bowl Smokies (Crock Pot- or Not)","ingredients":"pork sausage, link/patty, unprepared
sugars, brown","directions":"Mix ingredients in crock pot.
Set on low and let cook for 4 to six hours, giving it a quick stir mid way through.
The sugar melts with the juices from the smokies to create a sauce.
That's it.
How easy can you get?","url":"https://recipe.bluelayer.org/recipe/41672/super-super-bowl-smokies-crock-pot-or-not"},{"id":"41349","title":"Unknownchef86's Just-Right Sausage Links","ingredients":"pork sausage, link/patty, unprepared
water, bottled, generic","directions":"Cut the links apart with a pair of scissors and place in a cold cast-iron skillet over medium heat.
Add 1-2 tablespoons of water and cover (preferably with a heatproof glass lid, so you can watch the progress); simmer for 3-5 minutes or til the sausages start to soften a little.
(Note: Start with one tablespoon of water and add more only if needed.
You just want enough water in there to create adequate steam and give the sausages time to simmer -- don't put too much water in there or you'll wind up boiling them.
).
Remove cover and, using two forks (use one to gently hold the sausages in place so they don't roll and one to poke them), quickly poke each sausage link 4 times.
Poke them crosswise, evenly down the length of the sausage -- like this: __:__:__:__:__ Immediately after finishing poking all the sausages, flip them all over and repeat on the other side.
Cover and simmer for approximately 5 minutes or til the juices run clear.
The water should be mostly gone by this point, but there should still be a little left in there.
Remove the cover and continue cooking to brown the sausages to desired doneness.
I like my with just a little crust to them, but not overdone.
Serve and enjoy!","url":"https://recipe.bluelayer.org/recipe/41349/unknownchef86s-just-right-sausage-links"},{"id":"41344","title":"German Cabbage Skillet","ingredients":"cabbage, raw
carrots, raw
pork sausage, link/patty, unprepared
oil, canola
water, bottled, generic","directions":"In large skillet over medium heat add oil.
Heat oil until hot but not smoking.
Add smoked sausage; cook until lightly browned, about 5 minutes.
Add carrots and cabbage.
Add water.
Cover with lid; simmer for 25 or until cabbage is tender and water is absorbed.
You might need a little more water.","url":"https://recipe.bluelayer.org/recipe/41344/german-cabbage-skillet"},{"id":"41259","title":"Saffron Rice with Chorizo and Peas","ingredients":"pork sausage, link/patty, unprepared
onions, raw
peppers, sweet, green, raw
spices, garlic powder
rice, white, long-grain, regular, unenriched, cooked without salt
soup, chicken broth or bouillon, dry
salt, table
spices, saffron
peas, green, frozen, unprepared","directions":"In a large saucepan, cook the sausage over medium-high heat until browned and the fat is rendered.
Add the onions and bell peppers, and cook, stirring, until very soft, 4 to 5 minutes.
Add the garlic and cook, stirring, for 30 seconds.
Add the rice and cook, stirring, until opaque, about 1 minute.
Add the stock, salt, and saffron, and bring to a boil.
Reduce the heat to low, cover, and cook until almost all the water is absorbed, about 15 minutes.
Add the peas without stirring, re-cover and cook until all the water is absorbed, about 5 minutes.
Remove from the heat and let sit for 10 minutes before fluffing with a fork.","url":"https://recipe.bluelayer.org/recipe/41259/saffron-rice-with-chorizo-and-peas"},{"id":"41209","title":"Breakfast Sausage","ingredients":"ground turkey, raw
spices, garlic powder
spices, thyme, dried
spices, fennel seed
parsley, fresh
spices, pepper, red or cayenne
spices, pepper, black
salt, table
oats","directions":"Place ground meat in a large bowl and add garlic, thyme, fennel seeds, parsley, red pepper, salt and oats.
Mix well, form into patties and individually wrap.
Use immediately or freeze for future use.","url":"https://recipe.bluelayer.org/recipe/41209/breakfast-sausage"},{"id":"41097","title":"Ring Doughnuts","ingredients":"wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
leavening agents, yeast, baker's, active dry
salt, table
sugars, granulated
butter, without salt
sugars, granulated
oil, olive, salad or cooking
vanilla extract","directions":"In a bowl add all the doughnut ingredients, keeping the yeast and salt apart.
Combine all the ingredients with half of the milk.
Continue to mix, gradually adding more milk until fully combined.
Tip out onto a lightly floured surface and knead for 10-15mins, until the dough becomes smooth.
Place the oil and vanilla extract in a large bowl.
Mix together and the wipe it around the base and edges.
Place the dough in the bowl and cover with cling film or tin foil and leave to prove for about 4hours.
Tip back out on a clean surface and knead for another 5mins
Roll the dough into a long sausage shape and cut into even sized pieces.
Roll in each one into a ball.
Punch a whole in the middle with you finger and then spin the dough around your finger to create a ring shape.
Heat oil in a large pot or in a deep fryer.
Once it reaches around 160C.
Gently place the doughnut rings in using a metal slotted spoon.
Once one side is golden brown, turn them and cook on the other side.
Once both sides are golden in colour, remove and place on a plate with kitchen paper on.
Repeat for all your doughnut rings.
Whilst still warm roll the rings in a bowl of caster sugar.
Place to one side or eat","url":"https://recipe.bluelayer.org/recipe/41097/ring-doughnuts"},{"id":"40978","title":"How to Roux","ingredients":"oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched","directions":"Place a heavy, iron Dutch oven, (or iron skillet with deep sides) over medium heat and heat the oil until just smoking.
Whisk in flour, a little at a time and cook, whisking constantly, until roux becomes smooth and thick.
Continue to cook, constantly stirring with a wooden spoon and reaching all over bottom of pan, until roux darkens to desired color.
Be careful not to produce specs of black.
The roux must remain an even color throughout process.
If specs appear you must start over.
For a Light Brown Roux, cook the mixture, over medium heat for 1 1/2 hours, or until the color of peanut butter.
Remove about 1 cup of the light colored roux, cool completely, and set aside for the Delmonico's Seafood Okra Gumbo.
For a Medium Brown Roux, cook the mixture, over medium heat for an additional 30 minutes, or until the color of a copper penny when ready.
Remove about 13/4 cups of the medium colored roux, cool completely, and set aside for Emeril's Country File Gumbo.
For a Dark Brown Roux, cook the mixture an additional 35 to 45 minutes.
The color should resemble dark chocolate when ready.
Remove all of the remaining dark roux from the pan and cool completely.
Set aside for the Chicken and Sausage Gumbo.
NOTE: The timings for various shades of roux will vary depending on the cooktop as well as the amount of roux made.
(A smaller amount will cook in much less time.)
If this is your first time making a roux, the slower you cook it, the less likely you will be to burn it.
The important thing is to cook the roux to the desired color, as specified above.","url":"https://recipe.bluelayer.org/recipe/40978/how-to-roux"},{"id":"40894","title":"Glazed Smoked Sausage","ingredients":"sugars, brown
cornstarch
spices, cinnamon, ground
spices, nutmeg, ground
spices, cloves, ground
apple juice, canned or bottled, unsweetened, without added ascorbic acid
pork sausage, link/patty, unprepared","directions":"In large frying pan, combine brown sugar, cornstarch and seasonings.
Stir in apple juice and cook over medium heat until thick and bubbly.
Cut sausages in chunks and add to glaze mixture, turning to coat with glaze.
Reduce heat, cover and cook until sausages are heated thoroughly.","url":"https://recipe.bluelayer.org/recipe/40894/glazed-smoked-sausage"},{"id":"40858","title":"Pizza Dough","ingredients":"wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
water, bottled, generic
leavening agents, yeast, baker's, active dry","directions":"Mix in a bread maker on the dough setting.
This recipe makes 2 pizza doughs.
Sometimes I mix in herbs into the pizza dough (basil / oregano - maybe 1 tsp each).
Once the dough is complete - put about a TBL EVOO into a gallon zip-lock and then work the bag to get the oil all over the bag.
Dump dough into the bag.
For best results - I make the dough the day before, let it sit and ferment on the counter for a day.
(you'll have to open the zip loc occasionally and let the gas out - or I suspect it would burst) Put the dough into the fridge overnight and then take it out the next day.
Let the dough get to be room temp before cutting it in half and working with one dough.
The durum will give the dough a bit of elasticity -- so be patient when working it.
If it fights you in stretching - let it rest for 5 - 10 min and then come back and stretch more.
Once you've got the pizza stretched, put it on a pizza sneak / paddle that has cornmeal (or semolina flour) on the top.
(that works as teeny marbles to get the pizza off the sneak) Build the pizza (add toppings) while dough is on the sneak / paddle.
We cook our pizzas on a pizza stone - on the grill (450 - 500 degrees).
Leave the stone on the grill to get that hot.
Make sure the stone has time to get really hot.
Then sneak/ slide the pizza onto the stone - and leave for about 8 - 12 minutes depending what toppings you have and how many -- Check the crust using a spatula to see if it starts to get too done.
Generally we build the pizzas by putting olive oil onto the dough, then adding fresh tomatoes (no sauce!)
and then salt the tomatoes.
Then add low fat mozzarella (save some calories - no one EVER notices) and then pre-cooked italian sausage (save more calories) and fresh peppers etc --.
I also sometimes start with a couple of pounds of caramelized onions and Evoo - as the base and then the tomatoes --.
Sometimes we do roasted garlic on the base.
But we found roasted garlic can be hard to spread, so it works better if you put a head of roasted garlic into a half to 3/4 C of Marscapone cheese (there goes the calorie count) --.
You can google for gourmet pizza recipes - but this is a good base to get you started!
Enjoy!","url":"https://recipe.bluelayer.org/recipe/40858/pizza-dough"},{"id":"40831","title":"Beer Braised Smoked Sausage (Kielbasa) and Kraut","ingredients":"kielbasa, polish, turkey and beef, smoked
alcoholic beverage, beer, regular, all
sauerkraut, canned, solids and liquids
spices, pepper, black","directions":"Saute kielbasa in a large frying pan or dutch oven until slightly browned (you can also grill the kielbasa for about 4 minutes on each side then add them to the pan and proceed with directions for even better flavor).
Add beer, cover and simmer for about 30 minutes.
Remove lid and place kraut over kielbasa.
Sprinkle pepper over the kraut and just give the kraut a toss leaving it on top of the kielbasa.
Cover and simmer for about 15 minutes.
Remove lid and stir the kraut and kielbasa together well.
Cover and simmer for another 15 minutes.","url":"https://recipe.bluelayer.org/recipe/40831/beer-braised-smoked-sausage-kielbasa-and-kraut"},{"id":"40637","title":"Cabbage Goulash","ingredients":"beef, grass-fed, ground, raw
pork, fresh, loin, tenderloin, separable lean only, raw
tomatoes, red, ripe, raw, year round average
vinegar, distilled
spices, chili powder
cabbage, raw","directions":"Brown the beef and sausage in a large pot.
Add chili powder and salt and pepper to taste.
Add cabbage, vinegar and tomato paste and simmer, covered for c.
20 minutes.
i serve with warm bread.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/40637/cabbage-goulash"},{"id":"40315","title":"Smooth Bagels Made With Homemade Bread Starter","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
wheat flours, bread, unenriched
honey
water, bottled, generic
salt, table","directions":"Mix all the ingredients together.
When the dough is no longer floury, take it out onto a work surface and knead it well, putting your weight into it (about 15 minutes).
Bagel dough is stiff, so keep kneading patiently.
Divide into 4 or 5 portions, round off each portion into a ball and leave to rest for 30 to 40 minutes (depending on the season).
When the dough has rested, roll out each portion in the order they were formed into balls, and deflate them.
Roll each piece of dough very tightly into long sausage shapes, so that no air pockets are included.
If the dough is on the dry side, wet your fingers and pinch the seams closed very well.
Roll each sausage of dough out so that it becomes long and thin.
Make one end skinnier and flatten the other end.
Put the skinny end on top of the flattened end to form a ring.
Here's how the ring looks.
Line up the links on pieces of parchment paper, and leave to rise for 60 minutes.
(It's best to put then on individual pieces of paper so that they are easier to boil later.)
Start boiling the water and preheat the oven to 250C 5 minutes before the dough has finished rising!
Put honey in the boiling water.
If you have a gas oven, preheat to 210C.
Start boiling the bagels!
Boil them in the order they were formed, paper and all, 30 seconds per side.
If the water is boiling so fast that it's bubbling, the dough will get damaged.
When all the bagels are boiled, put them in the oven as quickly as possible.
If you leave them after they have been boiled they will get wrinkled.
Bake for 15 to 20 minutes at 200C.
Please adjust the time depending on your oven and the weather.
Done!
Be careful not to let them burn!","url":"https://recipe.bluelayer.org/recipe/40315/smooth-bagels-made-with-homemade-bread-starter"},{"id":"40150","title":"Malawah","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
water, bottled, generic
butter, without salt
salt, table
sugars, granulated
vinegar, distilled","directions":"Sift the baking powder into the flour, make a well in the center and add water, 1 tablespoon of the butter, salt, sugar and vinegar.
Knead to a smooth elastic consistency.
Cut into 6 equal portions,and allow to \"rest\" in a cool place for 20 minutes Flatten each piece to a 6-inch round.
Brush each round with the melted butter, then roll it into a tight sausage shape Allow the rolls to rest for 20 minutes.
Repeat the flattening,rolling and brushing procedure twice more, waiting 20 minutes between rolling and re-flattening (final results should be flat like pita).
Using a non-stick skillet/frying pan, fry the malawah on both sides until golden brown, flipping them over at half time.","url":"https://recipe.bluelayer.org/recipe/40150/malawah"},{"id":"40098","title":"Boerewors - South African Sausage","ingredients":"beef, grass-fed, ground, raw
pork, fresh, loin, country-style ribs, separable lean only, raw
spices, coriander seed
salt, table
spices, pepper, black
spices, cloves, ground
spices, nutmeg, ground
vinegar, distilled","directions":"Mix everything very well together.
Stuff casings if used or shape into patties for the best hamburgers in the world!
Barbecue or pan-fry 4 minutes on each side.","url":"https://recipe.bluelayer.org/recipe/40098/boerewors-south-african-sausage"},{"id":"40044","title":"Beer Baron Kraut Sandwiches","ingredients":"alcoholic beverage, beer, regular, all
sauerkraut, canned, solids and liquids
tomatoes, red, ripe, raw, year round average
cabbage, raw
spices, garlic powder","directions":"Layer bottom of a crockpot with the kraut.
Top with cabbage and garlic.
Gently mix.
Cut sausage into 4 inch pieces.
If using beer barons, cut in half.
Pour tomato juice over all and do not mix.
Turn crockpot to low and cook for 3 to 5 hours.
DO NOT MIX.
Add additional tomato juice as needed to keep moist or the kraut will burn.
Serve sausage on hard rolls or buns covered with the kraut mixture and your favorite condiments.
Can also be prepared on a grill cooked over low indirect heat in a covered disposable aluminum pan.","url":"https://recipe.bluelayer.org/recipe/40044/beer-baron-kraut-sandwiches"},{"id":"39754","title":"Asbourne Gingerbread Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
spices, ginger, ground
syrup, maple, canadian","directions":"Pre-heat oven to 350F Mark 4.
Sieve flour, salt and ginger together.
Cream the syrup, margarine and sugar in a bowl, then stir in the dry ingredients.
Knead to create a smooth dough.
Form 1 inch balls, then roll into a sausage shape and flatten slightly on a greased baking sheet with the back of a fork.
Bake till golden; approx.
15 to 20 mins.
Cold on a wire rack.","url":"https://recipe.bluelayer.org/recipe/39754/asbourne-gingerbread-recipe"},{"id":"39549","title":"Dkm's Chicago-Style Deep Dish Pizza","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
cornmeal, degermed, unenriched, yellow
oil, canola
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"24 Hours Prior to Baking: In a mixing bowl, add the water, sugar, yeast, flour, cornmeal, and salt.
Mix on low speed for a few minutes until the dough comes together, then slowly add the oil.
Continue to mix dough for 7 more minutes.
The dough should be somewhat moist and smooth, but not sticky.
Form the dough into a ball and place into a bowl.
Cover loosely with plastic wrap and then with a dish towel and place in the refrigerator for an overnight rise.
Remove the bowl from the refrigerator about one hour prior to making the pizza.
Set the bottom oven rack to its lowest position and preheat the oven to 450 F for at least 30 minutes prior to baking.
After letting the dough rest for one hour, coat the bottom of a well seasoned 15″ x 2″ deep dish cast iron skillet with regular olive oil (do not use extra virgin).
Place the dough ball in the center of the pan and press it out until it covers the entire bottom.
Then, using you fingers, work the dough up the sides of the pan about 1 1/2 inches.
The top of the edges should be pinched up against the side of the pan.
If the dough resists holding shape, cover with a towel and allow to rest for 15-20 minutes before trying again.
Using sliced mozzarella, or a blend of sliced mozzarella and provolone, cover the bottom of the dough with cheese.
Add your desired toppings (Italian sausage is very popular in Chicago).
If you are going to use pepperonis, it is recommended to chop them into 1/4's before layering them in the pizza.
Top with 1 LARGE can of crushed tomatoes, spooned directly from the can.
Use your hands if necessary to spread out the tomatoes.
**Note that 6 IN 1 brand tomatoes are very fresh tasting tomatoes and are recommended for this recipe.
Finish topping with Italian herbs/seasonings (chopped fresh basil and dried oregano flakes are favorites) and finally with freshly grated parmesan cheese.
Place the pan in the center of the bottom oven rack and bake for 20 to 25 minutes, turning once half way through, until the crust is golden brown.
Remove the pizza from the oven and allow to cool for about 3 minutes.
Remove the pizza from the baking pan and place on a cutting board or serving pan.
Slice and serve.","url":"https://recipe.bluelayer.org/recipe/39549/dkms-chicago-style-deep-dish-pizza"},{"id":"39253","title":"Grampa's Coriander Turkey Sausage","ingredients":"ground turkey, raw
spices, coriander seed
salt, table
sugars, brown
spices, pepper, black
spices, pepper, red or cayenne
oil, olive, salad or cooking","directions":"In a bowl, thoroughly mix together the turkey, coriander, salt, brown sugar, black pepper, and cayenne pepper.
Cover the bowl, and refrigerate the sausage overnight.
The next day, heat olive oil in a skillet over medium heat.
Form the sausage into thin patties, and fry until browned and no longer pink inside, 2 to 5 minutes per side.","url":"https://recipe.bluelayer.org/recipe/39253/grampas-coriander-turkey-sausage"},{"id":"39250","title":"Maple Summer Sausage","ingredients":"beef, grass-fed, ground, raw
syrup, maple, canadian
butter, without salt","directions":"Slice summer sausage into 1/4\" rounds - remove plastic coating from around sausage after you slice as it is easier that way.
Heat butter into large skillet completely coating bottom.
Add syrup, slightly stir and let sit on medium heat until bubbling slightly.
Place rounds into pan and let cook 3-4 minutes until bubbled up (like bologna) and a rich red color on bottom, turn and cook other side, they may not bubble back the other way but 3-4 minutes should be good.
Remove from pan onto plate, twisting them over the pan to get rid of any excess syrup.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/39250/maple-summer-sausage"},{"id":"38842","title":"Andouille Sausage Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
spices, garlic powder
spices, pepper, black
salt, table
spices, thyme, dried
spices, pepper, red or cayenne","directions":"Grind pork butt for sausage.
Place grnd pork in large mixing bowl and blend in all other ingredients.
Form into links using case-less method described.
In your smoker, smoke andouille at 175-200 F for approximately four to five hrs using pecan or possibly hickory wood.
The andouille may then be frzn and used for seasoning gumbos, white or possibly red beans, pastas or possibly grilling as an hors d'oeuvre.","url":"https://recipe.bluelayer.org/recipe/38842/andouille-sausage-recipe"},{"id":"38813","title":"Southern Homestyle Sausage Gravy","ingredients":"pork sausage, link/patty, unprepared
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking","directions":"Fry sausage until golden brown.
Add bacon grease, then flour to the grease and cooked sausage.
Stir until blended.
Cook until raw flavor of the flour cooks out (about 2 or 3 minutes, not too brown though).
Now add your milk.
Stir constantly until desired thickness.
Serve over your favorite biscuits.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/38813/southern-homestyle-sausage-gravy"},{"id":"38759","title":"Sweet and Sour Mustard Sausages and Meatballs","ingredients":"apples, raw, with skin
mustard, prepared, yellow
onions, raw
spices, garlic powder
spices, curry powder
pork sausage, link/patty, unprepared
meatballs, meatless","directions":"In your crockpot, combine the jelly, mustard, onion, garlic, and curry powder, and stir well to mix.
Add the sausages and meatballs.
Cover and cook: if meatballs are frozen, heat on high for 4 hours; if meatballs are thawed, heat on high for at least 2 hours.
You can also use just all sausage or all meatballs.","url":"https://recipe.bluelayer.org/recipe/38759/sweet-and-sour-mustard-sausages-and-meatballs"},{"id":"38677","title":"Susan's Stuffed Mushrooms","ingredients":"mushrooms, white, raw
pork, fresh, loin, tenderloin, separable lean only, raw
cheese, cheddar
bread crumbs, dry, grated, plain","directions":"Remove stems from mushrooms and dice stems; set aside.
In large skillet brown sausage.
With slotted spoon remove meat and drain on paper towel.
Remove all but 2 tablespoons of meat drippings.
In hot drippings over medium heat cook diced stems until tender, about 10 minutes stirring often.
Remove skillet from heat and add sausage, cheese and bread crumbs and stir until well blended (will be thick).
Allow mixture to cool enough to be handled and fill mushroom caps being careful not to break the mushroom cap.
Place in ungreased baking pan and bake for 15 minutes.
Note: You may add any additional seasoning to meat you like!
I add this mixture to my meat:.
1tsp onion powder.
1 tsp season salt.
2 tbsp of chopped garlic (or 1 tbsp of garlic powder).
Dash or 2 of crushed red pepper flakes.
Salt and pepper to taste.
And I top each cap with a dab of cheese.
You can make ahead and keep in fridge until ready to cook.","url":"https://recipe.bluelayer.org/recipe/38677/susans-stuffed-mushrooms"},{"id":"38574","title":"Polish, Sausage Patties","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
spices, marjoram, dried
salt, table
spices, garlic powder
spices, pepper, black
spices, pepper, red or cayenne
alcoholic beverage, beer, regular, all","directions":"In a small bowl, combine dry ingredients.
Pinch and rub ingredients together, allowing marjoram oil to blend with other spices.
in a medium bowl, mix ground pork and spices until well mixed with seasonings throughout the pork.
Add the beer or liquid and mix until all liquid is absorbed.
Make the mixture into 10 (2 ounce) balls, press into patties.
When freezing place a wax paper separator between patties.","url":"https://recipe.bluelayer.org/recipe/38574/polish-sausage-patties"},{"id":"38498","title":"Connecticut Sausage Whirls","ingredients":"pork sausage, link/patty, unprepared
onions, raw
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a large fry pan, saute sausage and onion in 1 tablespoon of oil until browned.
Set aside.
In a large bowl, combine flour, salt, and baking powder.
Cut in butter with pastry blender until mixture resembles coarse crumbles.
Stir in milk to make soft dough.
Divide dough in half.
Roll out each half on a floured surface making 2 (10x15-inch) rectangles 1/2 inch thick.
Spread evenly with sausage and onion.
Roll up as for jellyroll.
Seal edges.
Wrap in plastic wrap and freeze until ready to use.
Thaw bread and preheat oven to 400*.
Bake \"loaves\" on greased baking sheet for 10 minutes until golden.
Cook 10 minutes before slicing.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/38498/connecticut-sausage-whirls"},{"id":"38477","title":"Pinto Beans With Sausage","ingredients":"beans, snap, green, raw
salt, table
spices, garlic powder
pork sausage, link/patty, unprepared","directions":"Bring water to a boil.
At this time add beans,salt, minced garlic and sausage.
Reduce heat, and simmer, stirring occasionally until tender.
Add HOT water when needed,this depends on how fast you simmer them.","url":"https://recipe.bluelayer.org/recipe/38477/pinto-beans-with-sausage"},{"id":"38361","title":"Hanky Pankies","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
onions, raw
spices, garlic powder
spices, pepper, black
cheese, parmesan, hard
wheat flours, bread, unenriched","directions":"In a large skillet, cook sausage over a medium heat until it is browned and cooked through.
Stir onion, garlic powder, black pepper, and process cheese into the skillet.
Stir until the cheese is melted and the ingredients are well combined.
Spread 1 tablespoon of mixture onto each slice of cocktail rye.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/38361/hanky-pankies"},{"id":"38001","title":"Low Carb Meat-Lover's Pizza","ingredients":"butter, without salt
tomato sauce, canned, no salt added
pork sausage, link/patty, unprepared
pepperoni, beef and pork, sliced
cheese, mozzarella, low sodium
mushrooms, white, raw","directions":"Preheat oven to 450 degrees .
Heat a medium oven-proof skillet over low heat.
Brush one side of low-carb lavash (3 net grams carbs)with half the butter.
Place the lavash, butter-side-down, in the skillet and cook for 45 seconds.
Brush with remaining butter and turn the lavash over to brown the other side.
Remove skillet from heat.
Spread tomato sauce evenly over the lavash.
Top with the sausage, pepperoni, and cheese.
Add mushrooms, fresh or canned, if desired.
Place skillet into the hot oven and bake 10 minutes, till pizza is bubbly and cheese is golden.
Remove skillet from oven (use a pot holder - the handle will be HOT).
Slide pizza out of skillet and cool 1 or 2 minutes.
Cut into 6 pieces and serve.","url":"https://recipe.bluelayer.org/recipe/38001/low-carb-meat-lovers-pizza"},{"id":"37831","title":"German Potato Soup for the Slow Cooker #SP5","ingredients":"pork sausage, link/patty, unprepared
denny's, hash browns
sauerkraut, canned, solids and liquids
mustard, prepared, yellow
soup, chicken broth or bouillon, dry","directions":"In a 5-quart slow cooker, place sausage, potatoes, sauerkraut and mustard.
Pour chicken broth over all and gently stir.
Cover and cook on low-heat setting for 6 to 8 hours (or 2 to 4 hours on high-heat setting).","url":"https://recipe.bluelayer.org/recipe/37831/german-potato-soup-for-the-slow-cooker-sp5"},{"id":"37804","title":"Super Easy: Baking Sausage","ingredients":"pork sausage, link/patty, unprepared
pork sausage, link/patty, unprepared
pork sausage, link/patty, unprepared","directions":"Preheat oven to 400 degrees F.
Line a 10\"x15\" jelly roll pan with parchment paper for cooking/baking.
Place one package of sausage links in the jelly roll pan flat on top of the parchment paper in a single layer.
When the oven comes up to temperature, place the pan with the sausage on the middle shelf of the oven and bake for 15 minutes.
When the time goes off remove the sausage from the oven and rotate them to the other side.
Place them back in the oven for another 10 minutes or until sausage is thoroughly cooked through.
Remove finished sausage to paper towels or brown paper and blot excess grease off of the links with paper towels.
Repeat process until entire 3-pounds of sausage is cooked.
Freeze in portion sized bags.
Afterward, clean-up is a breeze.
Wait for grease to cool and then throw away parchment paper.","url":"https://recipe.bluelayer.org/recipe/37804/super-easy-baking-sausage"},{"id":"37666","title":"Pancake Sausage Muffins","ingredients":"pancakes, plain, dry mix, complete (includes buttermilk)
water, bottled, generic
pork sausage, link/patty, unprepared","directions":"Combine ingredients and pour into 6 greased muffin cups.
Bake at 350 degrees for 15 to 18 minutes or until done.
Try dipping it in syrup.","url":"https://recipe.bluelayer.org/recipe/37666/pancake-sausage-muffins"},{"id":"37564","title":"Crock Pot Breakfast Casserole","ingredients":"oil, olive, salad or cooking
ground turkey, raw
onions, spring or scallions (includes tops and bulb), raw
wheat flours, bread, unenriched
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d
egg substitute, powder
mustard, prepared, yellow
spices, pepper, black","directions":"I use my rival 6 quart slow cooker for this recipe.
I prepare it the night before and place liner in the refrigerator until morning.
Let liner warm up a little before cooking.
Add oil to skillet and brown sausage and green onions until no longer pink.
Drain off excess fat.
Spray liner of slow cooker with vegetable spray and add cubed French bread.
Next add a layer of sausage and then cheese.
In a medium mixing bowl, combine milk, Egg Beaters, prepared mustard and pepper.
Pour this over ingredients into slow cooker.
Cook on High for 3 to 4 hours.","url":"https://recipe.bluelayer.org/recipe/37564/crock-pot-breakfast-casserole"},{"id":"37497","title":"Thai Sausage 2","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
spices, garlic powder
rice, white, long-grain, regular, unenriched, cooked without salt
spices, pepper, black
salt, table
lime juice, raw
sauce, fish, ready-to-serve","directions":"Mix ingredients together.
Stuff in casings.","url":"https://recipe.bluelayer.org/recipe/37497/thai-sausage-2"},{"id":"37366","title":"Easy Sausage & Provolone Balls","ingredients":"pork sausage, link/patty, unprepared
pancakes, plain, dry mix, complete (includes buttermilk)
spices, basil, dried
cheese, provolone
onions, spring or scallions (includes tops and bulb), raw","directions":"Heat oven to 375F.
Line 15x10x1 inch baking pan with foil.
Spray foil with nonstick cooking spray.
In food processor bowl with metal blade, combine sausage, pancake mix, and basil; process just until combined.
Add cheese and onions; process with on/off pulses to blend.
Shape into 1-inch balls; place in spray foil lined pan.
Bake at 375 F.
for 10 to 15 minutes or until meatballs are no longer pink in center.
Serve warm with cocktail toothpicks.","url":"https://recipe.bluelayer.org/recipe/37366/easy-sausage-provolone-balls"},{"id":"37286","title":"Linguica Bread","ingredients":"wheat flours, bread, unenriched
pork sausage, link/patty, unprepared","directions":"Cut raw bread into 8 parts.
Remove skin from linguica and fry meat till half cooked.
Refrigerate dough and meat one hour.
Flatten dough like a pancake and fill with meat.
Seal like a roll.
Let rise 1 1/2 hours.
Bake at 375 until dough is brown and crispy, about 15 minutes.","url":"https://recipe.bluelayer.org/recipe/37286/linguica-bread"},{"id":"37208","title":"Creamy Curry Stew #Ragu","ingredients":"sauce, pasta, spaghetti/marinara, ready-to-serve
oil, olive, salad or cooking
pork sausage, link/patty, unprepared
cauliflower, raw
beans, snap, green, raw
water, bottled, generic
nuts, pine nuts, dried
spices, curry powder
cream, sour, cultured
couscous, dry","directions":"In a skillet, brown Italian sausages in oil over med-high heat for 5-7minutes, turn to brown all sides.
Add cauliflower and pine nuts saute for 5 longer or until cauliflower and pine nuts are lightly browned, turning frequently.
Transfer sausages to small plate.
Meanwhile in a small bowl, add garbanzo beans and water, cover and microwave on high for 2 minutes.
Remove skins from garbanzo beans.
In a 2 1/2 quart sauce pan, combine together Ragu Chunky Garden Variety sauce with cauliflower, pine nuts, garbanzo beans and curry powder.
Cut sausages in 1/4 slices, add to Ragu.
Stir, cover and simmer on low for 30 minutes.
Stir occasionally.
Prepare couscous according to package directions.
5 minutes before serving, stir sour cream in Ragu and heat through.
Serve on top of couscous.","url":"https://recipe.bluelayer.org/recipe/37208/creamy-curry-stew-ragu"},{"id":"36959","title":"Polish Sausage and Potatoes #SP5","ingredients":"potatoes, raw, skin
salad dressing, italian dressing, commercial, regular
kielbasa, polish, turkey and beef, smoked
cheese, cheddar","directions":"Heat 1/4 cup Italian dressing in skillet.
Cook bag of Simply Potatoes according to package directions with dressing as substitute for oil, approximately 15 minutes.
Slice sausage and add to potatoes.
Cook on high heat until both are browned.
Add 1/2 cup Italian dressing (more or less to preference) and cook 2-3 more minutes.
Sprinkle shredded cheddar over top and allow to melt.
Serve and enjoy!","url":"https://recipe.bluelayer.org/recipe/36959/polish-sausage-and-potatoes-sp5"},{"id":"36804","title":"Bacon Wrapped Smokies","ingredients":"bacon, meatless
pork sausage, link/patty, unprepared
butter, without salt
sugars, brown","directions":"Preheat oven to 375°F.
Cut bacon into thirds and wrap each smokie.
place all the wrapped smokies in a single layer in a baking dish.
Melt stick of butter and brown sugar and sprinkle evenly over the smokies.
sprinkle a LITTLE more brown sugar evenly over all.
Bake for 15-20 minutes and then turn up the heat to 400F for about 5 minutes or longer until the bacon becomes crispy.","url":"https://recipe.bluelayer.org/recipe/36804/bacon-wrapped-smokies"},{"id":"36766","title":"Applesauce and Sausage Sauce","ingredients":"applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
pork sausage, link/patty, unprepared
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, garlic powder
cheese, parmesan, hard
butter, without salt
spices, pepper, black","directions":"Brown sausage.
Add coconut milk.
Let simmer 3 minutes.
Add applesauce, salt, garlic and pepper.
Add parmesan cheese while simmering stirring constantly.
Let it simmer till thickens
Serve hope you enjoy!","url":"https://recipe.bluelayer.org/recipe/36766/applesauce-and-sausage-sauce"},{"id":"36619","title":"Potato And Sausage Dressing Recipe","ingredients":"potatoes, raw, skin
pork sausage, link/patty, unprepared
onions, raw
celery, raw
bread crumbs, dry, grated, plain
salt, table
parsley, fresh","directions":"Partly boil potatoes and chop.
Saute/fry sausage till lightly browned, break it up with fork.
Remove from pan.
Add in to pan; onion and celery, and saute/fry for 3 min.
Add in the sausage, potatoes, and bread crumbs, also the salt and parsley.
Mix all well together.","url":"https://recipe.bluelayer.org/recipe/36619/potato-and-sausage-dressing-recipe"},{"id":"36541","title":"Sausage Gravy","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Brown sausage while sprinkling half of the flour so the sausage absorbs it.
Gradually add all of the flour.
Once sausage is browned add the milk while stirring over medium heat.
Stirring constantly.
Continue to stir while gravy thickens.
12-15 minutes
Serve over your favorite southern styled biscuits!
!","url":"https://recipe.bluelayer.org/recipe/36541/sausage-gravy"},{"id":"36414","title":"Sticky Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Rinse the rice briefly to wash off any dust.
Place in a large pot and add about 6 cups tepid water.
Cover and set aside for 10 to 12 hours to soak.
(If you are in a rush, you can hurry the rice by soaking it in warm water: dont make the water boiling hot, just very warm, and reduce the soaking time to 4 hours.
Longer soaking produces a slightly better texture.)
Drain, then place the rice in a steamera conical or round sticky rice steaming basket if you have one (see headnote), or a regular Chinese bamboo steamer lined with muslin, cheesecloth, or a looseweave tea towel so the rice doesnt fall through.
In either case, you need 2 to 3 inches of water in the pot under the steamer, and the rice in its basket must be above, not in, the water.
A conical or cylindrical basket should fit tightly into the pot (so the steam cant escape around the sides).
A regular steamer works best resting in a wok; otherwise, it should fit tightly over a pot of water.
Bring the water to a boil.
If you are using a Lao steaming basket, then just cover the top loosely (it will cook uncovered, but we find covering it makes it cook a little more quickly and evenly) and steam for about 35 minutes.
If you are steaming in a wide round steamer, cover tightly and steam for 20 minutes; remove the steamer and use a wooden spoon to turn the rice over, then place the steamer back over the boiling water and continue to steam for about 15 minutes.
The rice should be tender but still firm when done.
Turn the rice out onto a counter or other surface and use a long-handled wooden spoon or spatula to spread it out and then to lift the sides in toward the center, to create a round lump of rice (this evens out the texture).
Transfer to one or more covered baskets, or place in a bowl and cover with a well-moistened cloth to prevent the rice from drying out.
Serve warm or at room temperature.
STICKY RICE WITH CURED SAUSAGE: As the rice steams, flavorings can be cooked or heated on top of it.
In Jinghong, weve seen Chinese sausage cut into pieces, steam-cooking on top of a large batch of sticky rice.
To try this, buy about 1/2 pound Chinese sausage, rinse it, and cut it into 1/2-inch lengths.
Once the soaked rice is in the steamer, scatter the sausage on top, cover, and steam until the rice is done, as above.
Serve the sausage separately, or mix it into the rice after steaming.","url":"https://recipe.bluelayer.org/recipe/36414/sticky-rice"},{"id":"35981","title":"The Best Sweet and Sour Sauce","ingredients":"pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
water, bottled, generic
vinegar, distilled
soy sauce made from soy (tamari)
sugars, brown
cornstarch","directions":"Combine all ingredients in a sauce pan.
Cook over medium heat until thick, stirring constantly.
Pour over chicken, meatballs, smoked sausage, veggies, etc.","url":"https://recipe.bluelayer.org/recipe/35981/the-best-sweet-and-sour-sauce"},{"id":"35824","title":"Pigs-N-Blankets","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
phyllo dough
butter, without salt","directions":"Preheat oven to 350 degrees.
Divide sausage into 6 portions.
Roll each into a link looking stick.
Cut filo into 3 parts then allow to thaw before unwrapping.
Cook the sausage in a skillet until brown and cooked throughly.
Take half the filo from one portion and wrap around sausage.
Repeat for each stick.
Melt butter in microwave safe bowl or skillet.
Dip each stick and roll around to absorb the butter then place in cake pan or cookie sheet.
Bake 25 minutes.
Serve with syrup or applesauce.","url":"https://recipe.bluelayer.org/recipe/35824/pigs-n-blankets"},{"id":"35560","title":"Sausage Gravy","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
cream, fluid, heavy whipping
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, black
spices, nutmeg, ground
salt, table","directions":"Start your gravy by heating a large skillet on medium-high heat.
Cook the sausage first, breaking it up into pieces until brown.
Once cooked, using a slotted spoon, scoop out the sausage onto a paper towel lined plate, leaving as much grease as possible in the pan.
Add the flour to the pan and whisk to create a roux.
(Note: if your sausage does not leave enough grease, add in a small amount of olive oil.)
Once your roux thickens, turn the heat down to medium-low and add the cream and milk.
Whisk to combine, and then cook until thickened, stirring occasionally.
Once thick, add in spices and the reserved sausage crumbles.
Taste, and add in more spices as desired.
Serve warm over biscuits.","url":"https://recipe.bluelayer.org/recipe/35560/sausage-gravy"},{"id":"35506","title":"Microwave Polenta Recipe","ingredients":"water, bottled, generic
cornmeal, degermed, unenriched, yellow
salt, table","directions":"Stir together.
Pour into buttered dish.
Cook 7 min on high.
Stir every 2 min.
Serve with red spaghetti sauce, sausage or possibly meatballs.","url":"https://recipe.bluelayer.org/recipe/35506/microwave-polenta-recipe"},{"id":"35144","title":"Boervors Recipe","ingredients":"beef, grass-fed, ground, raw
pork, fresh, loin, tenderloin, separable lean only, raw
pork, fresh, loin, tenderloin, separable lean only, raw
salt, table
spices, pepper, black
spices, coriander seed
spices, cloves, ground
spices, pepper, red or cayenne
spices, nutmeg, ground
vinegar, distilled","directions":"For the curious boervors (farmers sausage) is made up as a length and is not twisted into segments.
There are as many recipes for this stuff as there are for chilli but some idea can be gained from this one.
Stuff casing to 1\" to 1 1/2 thick.
Mainly beef and always includes fat, coriander and salt.
Pork fat is often substituted for sheep fat that is probably closer to how it originated.
The best is made from sheep tail fat.
May include orange peel as well.
A nice course mince is very important and some recipes call for the meat and fat to be cut into small cubes.
That obviously is very time consuming but gives an idea of \"course grnd\"
Cooking is somewhat of an art and under no circumstances must the sausage case be pieced.
It must cook in its own fat.
Use tongs to turn.
Low heat over charcoal is best.
A quick test of the right heat is the hand just can be held for two seconds at cooking height repeated twice with a very short break.
No flames.
High heat will burst the casing.
9kg of boervors on the wall, some got eaten and then there was.. friends and fellow chileheads.
Do not see this lasting long.","url":"https://recipe.bluelayer.org/recipe/35144/boervors-recipe"},{"id":"34799","title":"Cheese-flavored Okara Cookies for Dieters","ingredients":"okara
cheese, parmesan, hard
salt, table","directions":"Bring out the fresh okara and the cheese.
Finely chop the cheese.
Put the okara into a heatproof dish and microwave for 2 minutes without covering it with plastic wrap.
Put the warm okara, salt, and the chopped cheese into a thick plastic bag.
Mix with your hands until the dough becomes sticky.
Roll it up into a long sausage shape.
Once cooled, chill in the fridge.
Cut into 5-6 mm slices, align on a baking tray, and bake for 20 minutes at 190C.
Enjoy these crunchy cheese-flavored okara cookies.","url":"https://recipe.bluelayer.org/recipe/34799/cheese-flavored-okara-cookies-for-dieters"},{"id":"34489","title":"Fluffy and Soft Basic Sweet and Savory Bread Dough","ingredients":"wheat flours, bread, unenriched
wheat flour, white, cake, enriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
oil, olive, salad or cooking
butter, without salt","directions":"Add the dry ingredients to the bowl, and mix well with a whisk.
Combine the ingredients, change to a spatula and mix until it's no longer floury.
Put the mixture in a bread machine or kneading machine, and be sure that the dough is diligently kneaded until the gluten is well developed.
Once finished kneading, roll the dough into a smooth ball, and let it rise until 2 - 2.5 times larger the original size.
Deflate the dough by folding it, and divide it into your desired portions.
Roll them into smooth balls, cover with plastic wrap and let it rest at room temperature for 15 - 20 minutes.
Form the dough into your desired shapes.
When done shaping, cover the dough with plastic wrap or a damp kitchen cloth, and use the oven's bread-rising setting for the 2nd rising at 30 - 40C for about 45 minutes, until 2 times larger than the previous size.
As the dough completes rising, start preheating the oven to 180C.
When done preheating, lower the oven temperature to 170C and bake for 15-18 minutes.
Adjust the baking time.
I wrapped bacon and cut the dough for these spiral breads.
I topped them with pizza sauce, fried onions, and cheese before baking.
These bread are filled with chocolate cream.
I divided the dough so that each piece weigh 45 g.
Cornet shaped bread.
Each portion of dough weigh about 50 - 60 g.
Ham swirled bread.
Before baking, I topped them with corn, mayonnaise, and cheese.
Wiener sausage roll.
Each portion of dough for both bread weigh 45 g.
The bread on the left is ham, corn, mayo, and cheese bread.
The bread on the right is fried onion pizza style bread.
Ham and egg bread.
Chocolate cream bread.
Wiener sausage and egg bread.
Cornet shaped bread with custard cream I burned them a little and they came out a bit dark.
Apple cinnamon roll.
To make these rolls, roll out the dough flat, sprinkle a generous amount of cinnamon, and spread apple jam.
Then roll them up, cut, and bake.
The ones in the front are ham, corn and mayo bread, and ham, corn, mayo, and cheese bread.
The ones in the back are wiener sausage rolls topped with ketchup and whole grain mustard.
For these walnut, sugar, and butter-topped kaiser rolls, I used a kaisersemmel stamp to make the swirls.
I substituted light brown sugar for the regular sugar, added chopped walnuts, and sprinkled them with cane sugar on top.
Using the same kaiser roll dough, I made apple cinnamon rolls topped with walnuts.
Melon Bread.
For the cookie dough (for 10 buns) use 200 g of cake flour, 80 g each of sugar and unsalted butter, a few drops of vanilla oil or melon oil, and 40 g of egg.
These are great as gifts.
Once the bread has cooled down, store in a plastic bag to prevent them from drying out.","url":"https://recipe.bluelayer.org/recipe/34489/fluffy-and-soft-basic-sweet-and-savory-bread-dough"},{"id":"34437","title":"Sausage & Kale Soup #SP5","ingredients":"potatoes, raw, skin
pork sausage, link/patty, unprepared
soup, chicken broth or bouillon, dry
kale, raw
soup, chicken broth or bouillon, dry","directions":"Place all ingredients in a large soup saucepan on med-high with the lid on.
Cook until kale & sausage starts to cook down and soup starts to boil.
Turn heat to Low and simmer for 20 minutes.
Serve Hot.","url":"https://recipe.bluelayer.org/recipe/34437/sausage-kale-soup-sp5"},{"id":"34134","title":"Beer Mustard Recipe","ingredients":"alcoholic beverage, beer, regular, all
mustard, prepared, yellow
sugars, brown
salt, table
spices, turmeric, ground
vinegar, cider
onions, raw","directions":"Pour beer into a small bowl, cover loosely and let stand at room temperature overnight.
Whisk beer and remaining ingredients together in a large saucepan over medium-high heat.
Bring to a boil, whisking constantly.
Remove from heat; cold to room temperature.
Store in an airtight container in the refrigerator.
Serve with pretzels and sausage.
Yield: about 2 c. (32 servings)
NOTES : Give the gift or possibly spicy Beer Mustard with some Bavarian-style pretzels and astick of sausage in a decorated basket lined with a pretty cloth napkin ornew dish towel.","url":"https://recipe.bluelayer.org/recipe/34134/beer-mustard-recipe"},{"id":"33938","title":"Sausage and Mustard Bites - Crock-Pot","ingredients":"kielbasa, polish, turkey and beef, smoked
sauce, barbecue
orange juice, raw
mustard, prepared, yellow","directions":"Place sausage in a 3 1/2 or 4-quart slow cooker.
In a small bowl stir together the barbecue sauce, orange juice, and mustard.
Pour sauce mixture over sausage in cooker; stir to coat.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
Serve with decorative toothpicks.","url":"https://recipe.bluelayer.org/recipe/33938/sausage-and-mustard-bites-crock-pot"},{"id":"33934","title":"Sweet Potato Sausage Hash","ingredients":"sweet potato, raw, unprepared
water, bottled, generic
oil, olive, salad or cooking
pork sausage, link/patty, unprepared
onions, raw
salt, table
syrup, maple, canadian
water, bottled, generic
spices, pepper, red or cayenne
spices, nutmeg, ground","directions":"Place sweet potatoes and 1/3 c water in a large microwave safe bowl.
Cover with plastic wrap; microwave at HIGH 15 min or until tender.
Carefully uncover, drain and keep warm.
Heat oil in a large nonstick skillet over med-high heat.
Remove casings from sausage.
Add onion to pan; saute 6 minutes or until tender.
Add sausage; cook 4 minutes or until sausage is done, stirring to crumble.
Stir in sweet potatoes, salt, syrup, 1 T water, red pepper and nutmeg.
Cook until liquid is absorbed and sweet potatoes begin to brown, about 5 minutes.","url":"https://recipe.bluelayer.org/recipe/33934/sweet-potato-sausage-hash"},{"id":"33910","title":"McDonalds Sausage Gravy","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, black","directions":"Cook sausage in skillet; drain.
Sprinkle flour over sausage and stir well.
Stir in milk.
Cook over medium heat until thickened.
Add Pepper.
Serve.","url":"https://recipe.bluelayer.org/recipe/33910/mcdonalds-sausage-gravy"},{"id":"33774","title":"Baked Italian Sausage Links Recipe","ingredients":"water, bottled, generic
pork sausage, link/patty, unprepared","directions":"PAN: 18 BY 26-INCHES SHEET PAN TEMPERATURE: 400 F. OVEN
PLACE ITALIAN SAUSAGE LINKS IN SINGLE LAYERS ON 4 SHEET PANS (18 BY 26 INCH).
PIERCE EACH SAUSAGE.
POUR 1 C. Warm WATER OVER SAUSAGES IN EACH PAN.
COVER; BAKE IN 400F.
OVEN 20 Min.
REMOVE COVER; BAKE 15 Min LONGER Or possibly Till BROWNED.
SERVING SIZE: 2 SAUSAGES","url":"https://recipe.bluelayer.org/recipe/33774/baked-italian-sausage-links-recipe"},{"id":"33662","title":"Lamb Sausage Ragu","ingredients":"pork sausage, link/patty, unprepared
oil, olive, salad or cooking
onions, raw
carrots, raw
celery, raw
raisins, seeded
vinegar, red wine
soup, chicken broth or bouillon, dry
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"In a medium, deep skillet, cook the sausage over moderately high heat, stirring and breaking up any lumps, until browned, about 8 minutes.
Scrape the sausage onto a plate.
In the same skillet, heat the olive oil.
Add the onion, carrot and celery, cover and cook over low heat, stirring occasionally, until tender.
Add the raisins and vinegar and cook until reduced by half, about 5 minutes.
Add the chicken stock and the cooked sausage and simmer over moderately low heat until the stock is reduced by half, about 10 minutes.
Remove the sauce from the heat and add the milk; dont worry if it curdles.
Use an immersion blender to break up the meat and incorporate the milk.
Alternatively, transfer the sauce to a blender and blend to a coarse puree, then return the sauce to the pot.
Simmer the ragu until thickened, about 5 minutes longer.","url":"https://recipe.bluelayer.org/recipe/33662/lamb-sausage-ragu"},{"id":"33597","title":"Spicy Turkey Sausage","ingredients":"ground turkey, raw
spices, chili powder
spices, paprika
salt, table
spices, onion powder
spices, garlic powder
spices, pepper, red or cayenne
spices, cumin seed
spices, oregano, dried
spices, thyme, dried
spices, pepper, black","directions":"In a large mixing bowl, add the turkey.
In a small mixing bowl, combine the chili powder, paprika, salt, onion powder, garlic powder, cayenne pepper, cumin, oregano, thyme and black pepper together.
Mix well.
Toss the turkey with the seasoning blend and mix well.
Cover and refrigerate for 24 hours.
Form the turkey into 4 patties and broil or grill until juices run clear.","url":"https://recipe.bluelayer.org/recipe/33597/spicy-turkey-sausage"},{"id":"33586","title":"Multipurpose Meat Paste","ingredients":"chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
leavening agents, baking powder, double-acting, sodium aluminum sulfate
amazonas rainforest product, tapioca starch,
sugars, granulated
sauce, fish, ready-to-serve
oil, canola","directions":"Slice each breast and thigh across the grain into 1/4-inch-thick strips.
When cutting the breast tenders, remove and discard the silvery strip of tendon.
Keep any visible fat for richness, but trim away any cartilage or sinewy bits, as they wont grind well.
To make the marinade, in a bowl large enough to fit the chicken, whisk together the baking powder, tapioca starch, sugar, fish sauce, and oil.
Add the chicken and use a rubber spatula to mix well.
Cover tightly with plastic wrap and refrigerate for at least 8 hours or up to overnight.
The chicken will stiffen as it sits.
Remove the chicken from the refrigerator and use a spoon to break it apart.
Working in batches, grind the chicken in a food processor until a smooth, stiff, light pink paste forms.
(This step takes several minutes and the machine will get a good workout.)
Stop the machine occasionally to scrape down the sides.
When you are finished, there should be no visible bits of chicken and the paste should have a slight sheen.
Using the rubber spatula, transfer each batch to another bowl, taking care to clean well under the blade.
The paste is ready to use, or it can be covered and refrigerated for up to 3 days.
For long-term keeping, divide it into 1/2- and 1-pound portions (a scant 1 cup paste weighs 1/2 pound), wrap in a double layer of plastic wrap, and freeze for up to 2 months.
To make gio the old-fashioned way, you must first hand pound the meat and then add the marinade ingredients.
Use a large Thai stone mortar and pestle, which can be found reasonably priced at Asian restaurant-supply and housewares shops.
My 9-inch-wide mortar has a 5-cup capacity bowl that is 6 1/2 inches wide and 4 inches deep.
The 8-inch-long pestle is about 2 inches wide at the base.
Select a pestle that fits your hand comfortably.
(Stone pestles, heavier than the wooden one mentioned in the chapter introduction, make pounding easier.)
To minimize physical strain, I sit on a low kitchen stool and put the mortar on a solid table or box, with the rim of the mortar slightly below my knee.
You may also sit on the floor with the mortar between your legs.
Place a thick towel under the mortar to protect the work surface.
Regardless of your setup, you want to sit astride the mortar and efficiently use your upper body strength to work the pestle.
It takes about 35 minutes to produce a full batch of paste, so you may want to halve the recipe.
To yield gio that is close to the traditional version, pound pork (see Note, above), which works better than chicken.
The beef mixture used for making Beef, Dill, and Peppercorn Sausage (page 161) is also a good candidate for hand pounding.
Cut the meat into 1/4-inch-thick strips as instructed in the recipe.
Blot the meat dry with paper towels to prevent it from sliding around the mortar.
In a small bowl, whisk together the marinade ingredients.
Set aside near the pounding station.
(Hand-pounded gio doesnt traditionally call for leavener and starch, but I find that they guarantee a silkier result that is neither too dense nor too firm.)
Put about 1/2 pound of the meat (or a quantity you find manageable) in the mortar and start pounding with a steady rhythm, pausing only to remove any gristly bits that come loose.
After about 4 minutes, the meat should have gathered into a mass and, perhaps, even stuck to the pestle, allowing you to use the pestle to lift the meat from the mortar and pound it down again.
Keep pounding for another 2 minutes to make the meat cohere into a smooth mass that resembles a ball of dough.
Use a rubber spatula or plastic dough scraper to transfer the meat to a bowl.
Repeat with the remaining meat.
Add all the marinade ingredients to the meat, stirring with a fork until the marinade is no longer visible.
In batches, pound the meat for about 3 minutes longer to combine all the ingredients well.
You should hear a suction noise as air is mixed in.
The finished paste will feel firm and look ragged, and small nuggets of meat will be suspended in the paste.
Transfer the paste to a clean bowl and repeat with the remaining meat.","url":"https://recipe.bluelayer.org/recipe/33586/multipurpose-meat-paste"},{"id":"33287","title":"Lightened Scrambled Egg Muffins","ingredients":"ground turkey, raw
egg substitute, powder
onions, raw
peppers, sweet, green, raw
spices, pepper, black
salt, table
spices, pepper, black
spices, garlic powder
cheese, cheddar","directions":"Preheat oven to 350F.
Brown sausage; drain well.
In a bowl mix EggBeaters with onion, green peppers, salt, pepper and garlic powder.
Stir in sausage and cheese.
Spoon 1/3 cupfuls into greased muffin cups.
Bake at 350F for 20-25 minutes or until a knife inserted comes out clean.","url":"https://recipe.bluelayer.org/recipe/33287/lightened-scrambled-egg-muffins"},{"id":"33265","title":"Meat Balls For Hors D'oeuvres Recipe","ingredients":"pork sausage, link/patty, unprepared
spices, basil, dried
water, bottled, generic","directions":"Combine well.
Shape into large marbles.
Put in baking dish and sprinkle paprika over.
Bake at 375 degrees for 15 min; drain off fat.
Turn over, sprinkle again with paprika and bake 15 min (each side 15 min).","url":"https://recipe.bluelayer.org/recipe/33265/meat-balls-for-hors-doeuvres-recipe"},{"id":"33050","title":"Bbq Pizza","ingredients":"house of pasta, pizza dough,
oil, olive, salad or cooking
pork sausage, link/patty, unprepared
shortening, vegetable, household, composite
cheese, parmesan, hard
spices, basil, dried
sauce, peppers, hot, chili, mature red, canned","directions":"Preheat grill to med-high heat.
roll dough to a 12\"x15\" rectangle.
brush top with olive oil.
place dough oil side down on grill for about 3 mins or until bottom is slightly brown.
punch down bubbles if needed.
brush top with olive oil and turn.
top with remainding ingredients.
cover and cook till cheese melts.","url":"https://recipe.bluelayer.org/recipe/33050/bbq-pizza"},{"id":"32364","title":"Boller (Sweet Buns) Recipe","ingredients":"milk, buttermilk, fluid, cultured, lowfat
leavening agents, yeast, baker's, active dry
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
raisins, seeded","directions":"Heat butter, cold to lukewarm.
Heat lowfat milk to lukewarm, about 37 C (100 F).
Stir the yeast into the lowfat milk (or possibly mix dry yeast into the flour).
Add in sugar and cardamom (and raisins if you use them) to the flour.
Add in lowfat milk and yeast mix.
Add in melted and cooled butter.
Stir well till dough is shiny and pliable.
Add in a little more flour if dough is too sticky.
Cover dough with plastic wrap and let stand in a hot place till risen to double in bulk, about 45- 60 min.
Stop here if you are making kringle.
Knead dough lightly, roll with your hands into a long sausage and divide into 24 equal parts.
Shape each piece into a round ball.
Place on greased baking sheet and let rise about 20 min.
Brush with beaten egg.
Bake on the middle rack of the oven till they are nicely browned with pale sides.
250 C (475 F) 8-10 min.","url":"https://recipe.bluelayer.org/recipe/32364/boller-sweet-buns-recipe"},{"id":"32283","title":"Roasted Sausages & Vegetables on Rice","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
shallots, raw
potatoes, raw, skin
grapes, red or green (european type, such as thompson seedless), raw
squash, summer, zucchini, includes skin, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
oil, olive, salad or cooking
salt, table
spices, pepper, black
spices, fennel seed
ground turkey, raw","directions":"Preheat the oven to 475 degrees.
Coat 2 baking sheets with cooking spray.
Cook the rice according to package instructions.
Combine shallots, potatoes, tomatoes, zucchini and squash in a large bowl.
Toss with olive oil, salt, pepper and fennel seeds.
Cut sausage into 1-inch pieces; toss with vegetables.
Spread evenly on baking sheets; roast for 20 minutes, tossing gently once with a spatula.
Test a shallot (it should be soft without an oniony\"bite\") and a potato, which should be tender.
Place a portion of rice on each of 4 plates; top with vegetables and sausage.","url":"https://recipe.bluelayer.org/recipe/32283/roasted-sausages-vegetables-on-rice"},{"id":"32242","title":"Tortellini Sausage Alfredo","ingredients":"cheese, parmesan, hard
oil, olive, salad or cooking
salt, table
spices, pepper, black
spices, garlic powder
spices, nutmeg, ground
pork sausage, link/patty, unprepared
onions, raw
peppers, sweet, green, raw
mushrooms, white, raw
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, parmesan, hard
sauce, worcestershire","directions":"In a large saucepan, bring 2 quarts of water to a boil.
Add tortellini, oil and salt, pepper, garlic powder and nutmeg.
Cook according to package directions.
Meanwhile, in large skillet, cook sausage, onion, green pepper and mushrooms over medium heat until meat is no longer pink.
Drain.
Stir in flour until blended.
Gradually add milk.
Bring to boil.
Cook and stir for 2 minutes, until thickened.
Drain tortellini and add to sausage mixture.
Stir in parmesan cheese and worcestershire sauce.
Serve.","url":"https://recipe.bluelayer.org/recipe/32242/tortellini-sausage-alfredo"},{"id":"32111","title":"Polish Sausage Casserole","ingredients":"oil, olive, salad or cooking
onions, raw
denny's, hash browns
ground turkey, raw
asparagus, raw
delallo, italian seasoned breadcrumbs,
butter, without salt
wheat flour, white, all-purpose, unenriched
mustard, prepared, yellow
salt, table
spices, pepper, black
milk, buttermilk, fluid, cultured, lowfat
cheese, cheddar","directions":"Preheat the oven to 400 degrees.
Place the oil (or melted butter) in a 9 x 13 baking dish.
Spread the chopped onion and then the shredded potatoes evenly to cover the bottom of the pan.
Sprinkle lightly with salt and pepper.
Bake this first layer in the oven for 20 minutes, to crisp it up.
While the potato layer is baking you will have time to make the cheese sauce: Melt the butter in a medium saucepan over medium heat.
Then add the flour, dry mustard, and salt & pepper.
Whisk the mixture together, allowing it to slightly brown and become smooth and just bubbly.
Pour in the milk and whisk until smooth and thick.
Then add the cheese and whisk again until the cheese has melted, remove from heat.
Remove the baking dish from the oven and cover the top of the potatoes with the thinly sliced polish sausage.
Place uncooked asparagus over the top of the sausage and pour the cheese sauce evenly over the top of the asparagus.
Sprinkle the breadcrumbs over the casserole and put into the oven to bake for 40 minutes.","url":"https://recipe.bluelayer.org/recipe/32111/polish-sausage-casserole"},{"id":"31991","title":"Hearty Potato and Sausage Chowder","ingredients":"butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
potatoes, raw, skin
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black
cheese, pasteurized process, american, without added vitamin d
pork sausage, link/patty, unprepared","directions":"In 3-quart saucepan melt butter.
Stir in onion; cook over medium heat until tender, 4 to 5 minutes.
Stir in flour until smooth and bubbly, about 1 minute.
Stir in potatoes, milk, salt and pepper.
Cover; continue cooking, stirring occasionally, until potatoes are fork tender, about 25 to 30 minutes.
Stir in cheese and sausage.
Continue cooking, stirring occasionally, until cheese is melted and sausage is heated through, 2 to 3 minutes.","url":"https://recipe.bluelayer.org/recipe/31991/hearty-potato-and-sausage-chowder"},{"id":"31980","title":"Turkey Sausage","ingredients":"ground turkey, raw
spices, cumin seed
spices, pepper, red or cayenne
spices, garlic powder
spices, coriander seed
spices, pepper, black
spices, paprika
spices, oregano, dried
spices, basil, dried
soup, chicken broth or bouillon, dry","directions":"Combine turkey and dry spices in large bowl.
Mix together thoroughly.
Add chicken broth, mixing well.
Let stand 15-20 minutes.
Form turkey into 8 patties, approximately 3/4\" thick.
Cook patties in non-stick skillet over medium heat, about 7-8 minutes on each side, or until thoroughly cooked.
Freeze on a baking sheet.
Seal in vacuum seal bags.
Defrost and heat in microwave ~70 seconds.","url":"https://recipe.bluelayer.org/recipe/31980/turkey-sausage"},{"id":"31950","title":"Sausage Rolls","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
butter, without salt
milk, buttermilk, fluid, cultured, lowfat
spices, pepper, black
pork, fresh, loin, tenderloin, separable lean only, raw
spices, paprika
spices, pepper, black
spices, basil, dried
salt, table","directions":"mix all dry ingredients well, cut in butter till resembles small peas, add buttermilk to all is moistened.
turn on on lightly floured surface.
knead gently a few times.
roll out to about 1/4 to 1/2 inch thick.
divide dough into two pieces.
mix sausage with spices.
with offset spatula or kitchen knife spread 1/2 the raw sausage onto each piece of dough leaving the edges clean.
roll each piece of dough into pinwheels.
wrap in wax paper and chill at least 30 minutes.
can be frozen for later use.
slice each roll into 1/4 to 1/2 inch thick slices.
bake 400 degrees F for 20 - 30 minutes.
or until golden brown.","url":"https://recipe.bluelayer.org/recipe/31950/sausage-rolls"},{"id":"31907","title":"Easy Gnocchi Made with Instant Mashed Potato Flakes","ingredients":"potatoes, raw, skin
water, bottled, generic
wheat flour, white, all-purpose, unenriched","directions":"Add the mashed potato powder into a bowl, and mix in the boiling water.
If you use the kind I usually get (from Costo), it should already be seasoned, so you won't need to add any seasonings.
Add the flour, and mix well.
Roll into a ball.
Form into 2 cm diameter balls, and flatten with a fork.
When you press down the top and bottom surfaces with the fork, they absorb the sauce more easily, so I recommend doing it.
Boil water in a pot and cook the the flattened balls from Step 4 for about 3 minutes until they start to float.
Serve on a plate, and done.
I mixed them with tuna tomato sauce this time.
It's also delicious to add wiener sausages and broccoli, and serve with cream sauce.","url":"https://recipe.bluelayer.org/recipe/31907/easy-gnocchi-made-with-instant-mashed-potato-flakes"},{"id":"31818","title":"Potato Fake Out!!","ingredients":"potatoes, raw, skin
oil, olive, salad or cooking
wheat flour, white, all-purpose, unenriched
bread crumbs, dry, grated, plain
spices, poppy seed
nuts, walnuts, english
sugars, granulated","directions":"OK - Refrigerate any leftover mashed potatoes, next day, nuke them til warm.
Meanwhile, bring large pot of water to boil.
Place potatoes in large bowl and add enough flour to form soft dough (it may take more than what I've written) Turn out on board and knead - adding enough flour to form non sticky but still soft dough.
Divide dough if two large sections (depends on how much leftovers you had) Roll into long rope and cut into 1 inch pieces.
Roll these pieces between palms of hand to form little sausages (size of your pinky) Continue till all of dough is used.
Drop 2 handfuls into water and stir so as not to stick to bottom.
When they float to top boil for about 1 minutes and remove to large bowl.
Continue until all dough is boiled.
In frying pan add oil and breadcrumbs and brown slightly.
Toss over dough and serve as a side.
You can adjust seasoning to taste.
DESSERT!
Same process to make dough and boiling process doesn't change.
If using fresh poppy seeds or walnuts brown slightly (or both go nuts!)
this gives good nutty flavor.
Toss onto warm boiled dough and add sugar to taste.
You can use canned and pre-sweetened - just leave out sugar and DO NOT brown in oil just toss into your boiled dough.
Serve as desert!
DESSERT 2 !
Same process, make the dough (you may need to add more flour, it shouldn't be stick) but -- Flour the board well, roll out your dough to about 1/4 inch thick.
Cut out 3 inch circles (coffee cup is good), or 2 x 4 inch strips, make a 1 inch slit in center (circle or strip).
Bring oil to heat and fry (I know unhealthy, but once in awhile it's ok) Fry until light golden on both sides.
(it's fast so be careful).
Drain on paper plate, sprinkle with powdered sugar or Dip in applesauce (I love them dipped in applesauce).
YUM.
Very simple but good!","url":"https://recipe.bluelayer.org/recipe/31818/potato-fake-out"},{"id":"31687","title":"Jimmy Dean Sauce for Omelets","ingredients":"pork sausage, link/patty, unprepared
butter, without salt
wheat flour, white, all-purpose, unenriched
spices, pepper, black
cream, sour, cultured
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table","directions":"Crumble and brown sausage in skillet.
Drain excess fat.
Melt butter in saucepan.
Stir in flour, salt, pepper, sour cream, and milk.
Add cooked sausage.
Serve over plain egg omlette.
Leftovers may be kept in the fridge.","url":"https://recipe.bluelayer.org/recipe/31687/jimmy-dean-sauce-for-omelets"},{"id":"31663","title":"Country Style Turkey Links","ingredients":"ground turkey, raw
leeks, (bulb and lower leaf-portion), raw
tomatoes, sun-dried
parsley, fresh
spices, garlic powder
spices, thyme, dried
spices, fennel seed
spices, pepper, black
oil, olive, salad or cooking","directions":"Place all ingredients except oil in the bowl of a food processor.
Pulse just until the mixture is well combined and cohesive.
Transfer mixture to a bowl, cover with plastic wrap and transfer to the freezer for 40 minutes until mixture is very cold but not frozen.
Using slightly less than 1/4 cup, quickly shape the mixture into 16 links, each about 3 inches in length and 1 inch in diameter (or patties about 2-1/2 inch in diameter.
).
Heat he oil in a non-stick skillet and brown sausages over medium heat, turning occasionally for about 3 or 4 minutes.
Reduce heat to medium-low, cover pan and cook until crisp and cooked through.
Drain on paper towels and serve immediately.","url":"https://recipe.bluelayer.org/recipe/31663/country-style-turkey-links"},{"id":"31545","title":"Calico Skillet Potatoes Ala Silver Dollar City","ingredients":"oil, olive, salad or cooking
onions, raw
peppers, sweet, green, raw
potatoes, raw, skin
sweet potato, raw, unprepared
water, bottled, generic
a cajun life, all purpose cajun seasoning,
pork sausage, link/patty, unprepared","directions":"Add the bacon drippings or olive oil to a large skillet.
Preheat over medium heat until the drippings or oil is just hot.
Add the diced onion and diced green sweet pepper.
Cook the onion and pepper until they're tender.
Add the unpeeled, sliced russet potatoes, the sliced sweet potatoes and water to the vegetables in the skillet.
If adding sausage, stir it in now.
Sprinkle the mixture with the seasoning or seasoned salt.
Cover and cook over medium heat for 12 to 15 minutes or until potatoes are tender, turning potatoes once or twice.","url":"https://recipe.bluelayer.org/recipe/31545/calico-skillet-potatoes-ala-silver-dollar-city"},{"id":"31470","title":"Sausage Cheese Balls","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
milk, buttermilk, fluid, cultured, lowfat
cheese, cheddar
onions, raw
celery, raw
spices, garlic powder","directions":"Preheat oven to 375 degrees F (190 degrees C).
Combine the sausage, baking mix, cheddar cheese, onion, celery and garlic powder.
Mix well and form into 1 inch balls.
Place on ungreased cookie sheet 1/2 inch apart.
Bake for 15 minutes or until golden brown.","url":"https://recipe.bluelayer.org/recipe/31470/sausage-cheese-balls"},{"id":"31442","title":"Double Cornbread - Using Bread Machine to Make the Dough","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
cornmeal, degermed, unenriched, yellow
cheese, parmesan, hard
spices, cumin seed
spices, oregano, dried
spices, chili powder
corn, sweet, white, raw
oil, olive, salad or cooking
water, bottled, generic
cornmeal, degermed, unenriched, yellow","directions":"Carefully measure all the ingredients into bread machine pan in the order that I've listed them inches.
Select the'dough' cycle.
When the cycle is complete, remove from bread machine pan.
(tip out onto floured surface).
Roll or pat the dough into a square- a little longer than the bread pan, and then roll it into a cylinder shape.
Place in lightly greased loaf tin.
Gently press the dough into the corners and level the top.
Leave to rise in a warm, draught-free place for about 1 hour- or until the dough looks like it has approximately doubled in size.
If desired, dampen the top with a little milk or water and sprinkle with the extra coarse cornmeal.
Bake at 200'C for 20-30 minutes, until the crust is a nice golden colour.
VARIATION: Shape the dough to form 2 long'sausages', and twist together.","url":"https://recipe.bluelayer.org/recipe/31442/double-cornbread-using-bread-machine-to-make-the-dough"},{"id":"31162","title":"Basic Sausage Mix","ingredients":"beef, grass-fed, ground, raw
spices, pepper, black","directions":"Combine ingredients and stuff in casings.
Let dry.","url":"https://recipe.bluelayer.org/recipe/31162/basic-sausage-mix"},{"id":"31070","title":"Southern Living Sausage Balls","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, pepper, black
spices, pepper, red or cayenne
butter, without salt
pork sausage, link/patty, unprepared
cheese, cheddar
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 400F (200C).
Line a rimmed baking sheet with baking paper.
In a food processor, pulse together the flour, baking powder, salt, pepper, and cayenne until combined.
Add the butter and pulse about a dozen times until mixture resembles coarse meal.
Add the sausage and cheddar cheese and pulse until combined, about 1/2 dozen pulses.
Transfer mixture to bowl and stir in buttermilk until combined.
Working with wet hands, roll 1 tablespoon dough at a time into 1 1/4-inch balls and place, evenly spaced, on baking sheet.
Bake until golden brown, 20 to 22 minutes, rotating baking sheet halfway through baking.
Transfer baking sheet to wire rack and let balls cool for 5 minutes.
Serve warm.","url":"https://recipe.bluelayer.org/recipe/31070/southern-living-sausage-balls"},{"id":"30887","title":"German Style Potato Supper","ingredients":"pork sausage, link/patty, unprepared
potatoes, raw, skin
water, bottled, generic
beef, grass-fed, ground, raw
lemon juice, raw
sugars, granulated
cornstarch
mustard, prepared, yellow","directions":"In large skillet, brown sausage.
Stir in potatoes, 3/4 cup water and bouillon; bring to a boil.
Cover and simmer 10 minutes.
In small bowl, combine remaining 1/4 cup water, lemon juice, sugar, cornstarch and dry mustard; mix well.
Pour over meat mixture; simmer uncovered 5 minutes until thick and bubbly.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/30887/german-style-potato-supper"},{"id":"30819","title":"Boudin (Festival) Recipe","ingredients":"water, bottled, generic
pork, fresh, loin, tenderloin, separable lean only, raw
pork, fresh, loin, tenderloin, separable lean only, raw
onions, raw
onions, spring or scallions (includes tops and bulb), raw
parsley, fresh
celery, raw
salt, table
spices, pepper, black
spices, pepper, red or cayenne
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Place water, boneless pork, and pork liver in a 2-qt saucepan.
Bring mix to a boil over high heat.
Reduce to a medium heat setting and simmer till pork is tender.
Remove pork and liver from stock.
Grind pork and liver (use food processor, if you like).
Add in onion, green onion, and other seasonings to stock.
Cook till onions are tender.
Add in grnd meat to vegetable-stock mix.
Cook till most of the water has evaporated.
Stir in cooked rice.
Adjust seasonings, if you like.
Stuff rice-meat mix into sausage casings.
Prick casings 3-4 times each to prevent bursting during cooking.
Cook boudin in simmering water for 12 min.
Remove from water and serve.","url":"https://recipe.bluelayer.org/recipe/30819/boudin-festival-recipe"},{"id":"30797","title":"Big Barbecue Little Smokies","ingredients":"pork sausage, link/patty, unprepared
catsup
sugars, brown
sauce, worcestershire
sauce, barbecue","directions":"Use a 4-quart slow cooker.
Put the sausage into your stoneware insert, and add the ketchup, brown sugar, Worcestershire sauce, and barbecue sauce.
Stir to combine.
Cook on low for 4 hours, or on high for 2 hour or until heated through.
Serve with toothpicks right out of the slow cooker.","url":"https://recipe.bluelayer.org/recipe/30797/big-barbecue-little-smokies"},{"id":"30767","title":"Apple Sausage Breakfast Pie","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
spices, pumpkin pie spice
apples, raw, with skin
cheese, pasteurized process, american, without added vitamin d
sugars, brown","directions":"Preheat oven to 400.
Cook pork sausage and drain on absorbent paper.
According to directions, prepare half of pie crust and place in 9\" pie pan.
Flute edge and prick bottom.
Bake 8 minutes.
Reduce heat to 375.
Pour apple filling into partially cooked pie crust.
Arrange sausage in spoke fashion on filling.
Sprinkle with cheese.
Combine remaining pie crust with brown sugar and sprinkle over pie.
Return to oven and bake 25 35 minutes until brown.","url":"https://recipe.bluelayer.org/recipe/30767/apple-sausage-breakfast-pie"},{"id":"30642","title":"Sausage Drop-Cakes","ingredients":"pork sausage, link/patty, unprepared
butter, without salt
yogurt, greek, plain, nonfat
pancakes, plain, dry mix, complete (includes buttermilk)","directions":"Allow the sausage to sit at room temperature for 30 minutes to take the chill off.
Preheat oven to 350 Degrees.
In a medium bowl add the sausage, syrup, and yogurt.
Use a fork to break up the sausage and combine the three ingredients.
Add the pancake mix to the sausage mix and combine until well mixed.
Use your hands or a spoon, whichever is easier.
Batter will be very sticky.
Prepare a cookie sheet by spraying with a nonstick cooking spray or use parchment paper.
Drop the batter onto the sheet by rounded spoon full.
Leave about an inch spacing to allow for spreading.
Bake for 15 minutes and then turn the Drop-cakes over, and cook for an addition 15 minutes on the other side (15 minutes per-side for a total of 30 minutes.)
Serve warm.
Optionally you can stir a cup of chopped dried fruit and/nuts of choice to the sausage mix.","url":"https://recipe.bluelayer.org/recipe/30642/sausage-drop-cakes"},{"id":"30428","title":"Italian Sausage","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
water, bottled, generic
spices, fennel seed
spices, caraway seed
salt, table
spices, pepper, black
spices, coriander seed
spices, pepper, red or cayenne
spices, oregano, dried
spices, garlic powder
sugars, granulated","directions":"Mix all dry ingredients together.
Spread ground pork out in a shallow pan.
Sprinkle with the spice mixture.
Drizzle with water.
Mix as thoroughly as possible (most important step).
Cover and refrigerate 24 hours.
Mix again.
Stuff into casings, make into patties, cook or freeze.
I like to just fry it up and use it for a topping on pizza.
Use your imagination - it tastes great in lots of dishes.
Cooking time is refrigeration time.","url":"https://recipe.bluelayer.org/recipe/30428/italian-sausage"},{"id":"30176","title":"Bergy Dim Sum #5, Steamed Shrimp Dumplings","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
water, bottled, generic
crustaceans, shrimp, raw (not previously frozen)
water, bottled, generic
soy sauce made from soy (tamari)
sugars, granulated
cornstarch
spices, pepper, black","directions":"Sift flour and salt into a bowl of mixer fitted with the dough paddle and quickly add the boiling water.
Mix until springy.
When cool enough to touch, knead a few times on an oiled surface.
If you do not have a mixer, after you have added the water to the flour/salt work the dough with the handle of a wooden spoon until it is cool enough to knead by hand.
Then knead on an oiled surface until springy.
Cover with a damp cloth and set aside.
Mix shrimp, water chestnuts, soy sauce,sugar and cornstarch with your fingers until sticky.
Refrigerate for 30 minutes.
Roll the dough out into a long sausage and cut off pieces (approx 14\" long and into 16 pieces).
Roll out each piece into a thin round.
Place a teaspoon of the filling on each round and pinch the edges together (press with a fork to decorate the edges).
Oil your steamer and place the dumplings in it and steam over high heat for 8-9 minutes.
Serve with a spicy chili sauce or soy mixed with hot mustard.","url":"https://recipe.bluelayer.org/recipe/30176/bergy-dim-sum-5-steamed-shrimp-dumplings"},{"id":"30035","title":"The Realtor's Perfect Pizza Primer W/ Dough Recipe","ingredients":"water, bottled, generic
oil, olive, salad or cooking
sugars, granulated
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
spices, oregano, dried
spices, basil, dried","directions":"Make the dough in the bread machine.
Put everything in there according to the manufacturers instructions for your machine.
If I have the time, I shred my own mozzarella cheese (about 2lbs).
If not, I use the store bought shred- about 3 cups per pizza.
Then, lucky me, I live 3 blocks from the place that makes homemade Italian sausage, I get a pound of the mild, loose sausage and fry it up just until the pink goes and some pieces are starting to brown.
I also fry up the onions right in there with the sausage and they are also just starting to brown and are no longer crispy but are kinda wilted and softer.
I use half an onion about the size of a baseball, sliced in 3/8 inch rounds.
If youre doing other veggies, do them right in there with these.
I cut the dough in half and make 2 pizzas rolled out to about 10x12 rectangles.
I roll it out to about 1/4 to 3/8 inch- pretty thin, like cookie dough.
It makes a thin crust pizza that is crispy on the bottom but doughy on the top like its supposed to be.
Then I put the pizza together with the dough, a layer of cheese, a thick layer of sauce (use about 1 to 1 1/2 cups per pizza), the sausage and onion mixture or whatever toppings you're using, a heavy sprinkling of granulated garlic and then romano cheese, then another semi-thick layer of cheese.
When I heat the oven up (425*), I put the pan or stone in the oven so when I put the pizza on it, its already hot.
I roll my dough out with a rolling pin onto heavily floured parchment and use a cookie sheet with no sides to transfer the pizzas back and forth and I just drag them by the edges of the parchment.
I take all the extra racks out of the oven and move the one Im using close to the bottom so theres room to work in there.
Bake them 20 minutes.
The tops should be very brown and look good enough to be in a magazine.
When it comes out, the onions are perfectly carmelized and the sausage is not all burnt up or funky raw like when you throw it on top.
It stays juicy and flavorful cause its baked it the sauce.
Only pepperoni or little cooked meatballs goes on top.
All other stuff gets fried lightly and baked in, under the final layer of cheese.
*The hot pizza stone is a critical piece of the puzzle for achieving a perfect crust.
Get one- they are sooo worth the money.
If you dont have one, use a dark cookie tray- not one of those air-bake ones.
They dont work well.
Been there, done that.
If you use a dark one, youll get very close to the perfect crust.
Make sure you choose one that stays flat when it gets hot because some of them buckle up and twist when they get hot and then all your cheese and toppings will slide to the middle (oh, no!).
I've been doing this a long time so I've made ALL the mistakes at least once!
This is another one of those recipes Ive been refining for 15 or 20 years.
This is as close to the perfect pizza Ive come.","url":"https://recipe.bluelayer.org/recipe/30035/the-realtors-perfect-pizza-primer-w-dough-recipe"},{"id":"29666","title":"Sausage Gravy","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
wheat flour, white, all-purpose, unenriched
salt, table
spices, garlic powder
spices, pepper, black
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Cook sausage over medium heat until no longer pink; drain.
(I usually dont worry about draining because the sausage I use is so lean.)
Stir in flour and seasonings until blended.
Gradually add milk.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Serve with biscuits, on toast, or however you like.","url":"https://recipe.bluelayer.org/recipe/29666/sausage-gravy"},{"id":"29648","title":"Stadium Dip for Smoked Sausage","ingredients":"pork sausage, link/patty, unprepared
mustard, prepared, yellow
horseradish, prepared
cheese, cheddar
salad dressing, mayonnaise, regular
onions, spring or scallions (includes tops and bulb), raw","directions":"Stir-fry sausage in large non-stick skillet approximately 3-5 minutes.
Mix remaining ingredients in microwave safe bowl.
Microwave on medium (50% power) 1 minute.
Stir.
Heat 1 minute.
Serve sausage on party picks with dip.","url":"https://recipe.bluelayer.org/recipe/29648/stadium-dip-for-smoked-sausage"},{"id":"29074","title":"Slow Cooker German Potato Soup #5FIX","ingredients":"pork sausage, link/patty, unprepared
potatoes, raw, skin
sauerkraut, canned, solids and liquids
mustard, prepared, yellow
soup, chicken broth or bouillon, dry","directions":"In a 5-quart slow cooker, place sausage, diced potatoes, sauerkraut and mustard.
Pour chicken broth over all and gently stir.
Cover and cook on low-heat setting for 6 to 8 hours (or 2 to 4 hours on high-heat setting).","url":"https://recipe.bluelayer.org/recipe/29074/slow-cooker-german-potato-soup-5fix"},{"id":"29004","title":"Baked Sausage and Garbanzo Bean Rollups #Ragu","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
lemon juice, raw
salt, table
oil, olive, salad or cooking
pork sausage, link/patty, unprepared
beans, snap, green, raw
sauce, pasta, spaghetti/marinara, ready-to-serve
delallo, italian seasoned breadcrumbs,
spices, coriander seed
nuts, pine nuts, dried
oil, olive, salad or cooking","directions":"Cut sausage into small pieces.
Heat a table spoon of olive oil in a large wide rimmed skillet and cook sausage stirring for about 6-8 minutes until browned.
Add garbanzo beans, chopped cilantro and breadcrumbs and cook and stir this mixture for 2 minutes.
Add Ragu pasta sauce and scrape up all the brown bits with a wooden spoon.
Cook stirring until all the liquid evaporates, for about 5 minutes.
Mix the filling with toasted pine nuts and grind it up in a food processor.
Salt and pepper to taste.
Set the filling aside to cool.
Dough: combine all the ingredients in one bowl and mix with a wooden spoon until it comes together.
Transfer the dough on a well floured surface and knead it for about 10 minutes until it becomes smooth and elastice.
Brush the dough with oil and put in plastic wrap to rest for about 20 minutes.
Roll out the dough on a well floured board as thin as possible, to about 1/4 of an inch thickness.
With a round shape cutter cut out 5 inch circles.
Put about 1 table spoon of filling in the center of each circle and roll it up like a tortilla, tightly pinching the sides and edges.
Preheat the oven to 400 degrees F. Line a large baking tray with foil paper and spray with cooking spray.
Place rollups on the tray and bake for 20-25 minutes until golden brown.","url":"https://recipe.bluelayer.org/recipe/29004/baked-sausage-and-garbanzo-bean-rollups-ragu"},{"id":"28700","title":"Spicy Italian Sausage Sauce (For Pizza or Pasta's)","ingredients":"pork sausage, link/patty, unprepared
peppers, sweet, green, raw
onions, raw
spices, garlic powder
spices, pepper, black
salt, table
tomato sauce, canned, no salt added
water, bottled, generic
spices, basil, dried
spices, thyme, dried
cornstarch
cheese, parmesan, hard","directions":"In a frying pan fry up the Italian Sausage.
Add the minced green pepper,onion and garlic and brown til no longer pink.
Drain.
Return back to pan and add the remaining ingredients and simmer 30 minutes on medium low heat, stirring occasionally to thicken sauce.
You can use this on pizza dough or on a plate of spaghetti.
NOTE: may add more or less water while simmering and if not thick enough add alittle more corn starch to your taste.","url":"https://recipe.bluelayer.org/recipe/28700/spicy-italian-sausage-sauce-for-pizza-or-pastas"},{"id":"28638","title":"Stuffed Cabbage-Troo Style","ingredients":"cabbage, raw
butter, without salt
pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Preheat oven to 130*C (275*F).
Cook the cabbage in boiling salted water for 4 minutes or so, then drain and run under the cold tap.
Drain again thoroughly.
Butter a deep oven proof dish generously with half the butter.
Cover the base with a third of the cabbage.
Season well.
Arrange half the sausagemeat over the cabbage, flattening it out a bit with your fingertips so that it covers it reasonably well, pressing down as you go.
Repeat these layers and then finish with a final layer of cabbage.
Season again with salt and pepper.
Dot with remaining butter, cover tightly and bake for 2 1/2 hours until the cabbage is as tender as butter.","url":"https://recipe.bluelayer.org/recipe/28638/stuffed-cabbage-troo-style"},{"id":"28536","title":"Sausage Gravy","ingredients":"pork sausage, link/patty, unprepared
milk, fluid, 1% fat, without added vitamin a and vitamin d
wheat flour, white, all-purpose, unenriched
spices, garlic powder
spices, onion powder","directions":"First I start by putting the biscuits in the oven.
By the time they are ready to come out you will just be finishing with the gravy.
I use Pillsbury Biscuits.
In a large pot brown the mild breakfast sausage.
Once the sausage starts to brown add the garlic powder and onion powder.
Once the sausage is fully cooked (do not drain the grease) add the flour and stir around.
Cook this for 1-2 minutes.
Slowly at the milk and stir to combine.
Cook over medium/high heat and bring to a simmer stirring occasionally.
Add salt and pepper to taste.
Once it starts to simmer reduce heat to low.
Continue to cook a couple more minutes until it has thickened.
Enjoy and thank you for viewing.
Please post pictures and comments of your finished meal!","url":"https://recipe.bluelayer.org/recipe/28536/sausage-gravy"},{"id":"28469","title":"Apricot Barbecue Sauce","ingredients":"sugars, brown
vinegar, distilled
apricots, dried, sulfured, uncooked
orange juice, raw
tomato sauce, canned, no salt added
sauce, worcestershire
sauce, ready-to-serve, pepper, tabasco
salt, table","directions":"Place ingredients into pan and heat over a low flame until slightly thickened.
Brush over sausages while cooking if desired & serve the rest as an accompaniment.","url":"https://recipe.bluelayer.org/recipe/28469/apricot-barbecue-sauce"},{"id":"28465","title":"Breakfast Gravy","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized
salt, table","directions":"Cook sausage about 5 to 7 minutes on medium high heat.
Do not drain the fat from the skillet.
Add milk, salt and Wonder sauce mix.
Lower heat to a simmer, stirring continuously.
Do not let the milk boil.
Once it is the consistency of a cream sauce it is done.","url":"https://recipe.bluelayer.org/recipe/28465/breakfast-gravy"},{"id":"28293","title":"Spicy stuffed mushrooms","ingredients":"mushrooms, white, raw
pork sausage, link/patty, unprepared
onions, raw
horseradish, prepared
cheese, mozzarella, low sodium","directions":"Preheat oven 400 Fahrenheit
Mix the sausage and onions together.
Remove stems from mushroom caps and fill with sausage onion mix.
Stick a chunk of mozzarella cheese into the center of each stuffed mushroom.
Put into oven and bake 20 minutes.
After 20 minutes raise temperature to 450 Fahrenheit leave in 5 minutes after it reaches 450.
Take out let sit 5 minutes.
Add horseradish mustard.
Serve hope you enjoy","url":"https://recipe.bluelayer.org/recipe/28293/spicy-stuffed-mushrooms"},{"id":"28218","title":"40-Minute Pizza Dough","ingredients":"water, bottled, generic
leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
salt, table
oil, olive, salad or cooking","directions":"Preheat the oven to 200 degrees.
Once the oven reaches 200 degrees, set a timer for 10 minutes.
Using a 2-cup measuring cup, fill it with the warm water.
Sprinkle yeast over the warm water and give it a quick stir so that all of the yeast gets wet.
Be sure to wipe any yeast sticking to the spoon back into the water.
Let the yeast mixture sit for about 5 minutes.
Add bread flour and kosher salt to the large bowl of a stand mixure, and stir a few times to mix.
By this time, the yeast should have started to bloom or look fluffy on the surface of the water.
If not, give it another minute or two.
Add the olive oil into the yeast mixture, and stir it to combine a bit.
The oil wont completely mix with the water.
Turn the mixer on to a medium low setting and gradually pour the yeast and oil mixture into the flour.
Once all the liquid has been added, increase the mixer speed to medium and allow it to mix the dough for one minute.
The dough will be sticky but not gooey.
Pour a little blop (about 1 teaspoon) of olive oil into a large, oven safe bowl.
Take the dough from the mixing bowl, and roll it around in your hands to make a ball.
Put the dough ball into the oil of the other bowl.
Swirl the dough around in the oil, and turn it over to coat the dough completely.
By now, the oven should have been heated to 200 degrees for 10 minutes.
Turn off the oven.
Cover the bowl with the dough in it tightly with plastic wrap.
Place the bowl in the warm oven and close the door.
Now would be an excellent time to verify that you have turned the oven OFF.
Allow dough to rise in the warm oven, in its wrapped bowl for 40 minutes or until dough has doubled in bulk.
Setting a timer is a good idea here, too.
Once the dough has doubled in bulk, remove it from the oven.
Push down dough, and divide in half (or in 8 equal pieces, if you are making mini pizzas or calzones).
Roll pieces into a ball.
What to do from here:
Freeze for later: At this point, you can put the balls of dough into individual zippered freezer bags and freeze for later.
To use, place frozen dough into a large, oiled bowl.
Turn to coat.
Cover with plastic wrap and allow to thaw and rise on the counter for at least 8 hours or until doubled in bulk.
I usually do this first thing in the morning, then it is ready at dinner time.
Make pizza: Roll and/or stretch dough to cover a oiled baking sheet.
Top with sauce and/or the toppings of your choice.
We like to make one pizza brushed with olive oil, shredded cheese, and Italian seasoning, and one with leftover pasta sauce, shredded cheese and pepperoni.
Boring, but tasty.
If I am feeling sassy and want a grown-up pizza, I may put on shredded chicken, carmelized onions, and goat cheese.
Bake in a preheated 500-degree oven for 9-14 minutes, or until cheese is melted, and crust is golden brown.
Make calzone/stuffed pizza: Divide dough into 8 equal pieces, roll or stretch out into a 6-inch (or so) circle.
Pizza toppings make great fillings, just use less wet ingredients and more meat/veggies/cheese.
(Some ideas include browned sausage, cooked, diced potato, onion, and diced roasted red pepper.
Cheese and pepperoni.
Brie with thinly sliced apple and crumbled, cooked bacon.)
Heat filling and place 1/3 cup of warm filling of your choice onto one side of the round, leaving 1/4 inch around the edges.
Fold dough in half over the filling and press the edges to seal.
Then roll about 1/4 inch of the edge from the bottom over the top and press to seal.
Brush the top with olive oil.
Bake in a preheated 450-degree oven for 12-15 minutes or until golden brown.
Make focaccia bread: Roll and stretch dough onto a sheet pan.
Brush the top with olive oil.
Sprinkle with a hefty pinch of kosher salt and 1/2 teaspoon Italian seasoning.
Sprinkle with about 1 cup of freshly grated parmesan cheese.
You could also add a small amount of another topping, such as caramelized onions and crumbled goat cheese, or sliced black olives.
Bake in a preheated 450-degree oven for 12-18 minutes or until cheese is melted and bread is lightly browned.","url":"https://recipe.bluelayer.org/recipe/28218/40-minute-pizza-dough"},{"id":"28182","title":"Handmade Gyoza Skins","ingredients":"wheat flour, white, cake, enriched
water, bottled, generic","directions":"Put the flour in a bowl and drizzle in the hot water.
Mix with chopsticks.
When the dough is crumbly, knead it together in the bowl.
Take the dough out of the bowl onto a working surface and knead well until it's smooth.
Roll the dough into a sausage, and cut into 7 pieces.
Roll out each piece into a circle, turning it as you roll.","url":"https://recipe.bluelayer.org/recipe/28182/handmade-gyoza-skins"},{"id":"28149","title":"Breakfast Sausage","ingredients":"pork sausage, link/patty, unprepared
salt, table
spices, pepper, black
spices, garlic powder
spices, onion powder
sugars, brown
spices, pepper, red or cayenne","directions":"Add all ingredients to a bowl and mix by hand.
Make patties to desired size.
Cook on medium in a frying pan approximately 5 minutes on each side.","url":"https://recipe.bluelayer.org/recipe/28149/breakfast-sausage"},{"id":"27822","title":"Chicken Cassoulet","ingredients":"beans, snap, green, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
pork sausage, link/patty, unprepared
tomatoes, red, ripe, raw, year round average
sauce, worcestershire
beef, grass-fed, ground, raw
spices, basil, dried
spices, oregano, dried
spices, paprika
carrots, raw
celery, raw
onions, raw","directions":"Rinse the beans and place in medium saucepan.
Add enough water to cover by 2 inches.
Bring to a boil, reduce heat and simmer for 10 minutes.
Remove from heat and let sit for 1 hour.
OR, soak beans overnight in a cool place, drain and rinse.
Rinse chicken,pat dry and set aside.
Halve the sausage lengthwise and cut into 1 inch pieces.
In a medium mixing bowl, combine drained beans, sausage, tomato juice, Worchestershire sauce, bouilion granules, basil, oregano and paprika.
Set this mixture aside.
In a 4 quart crockpot, combine celery, carrot and onion.
Place chicken pieces on top.
Pour the bean mixture on top of chicken.
Cook on low heat for 9-11 hours or high heat for 4 1/2 to 5 1/2 hours.
Remove Chicken and sausage with slotted spoon.
Mash the bean mixture slightly.
Serve chicken, sausage and beans in soup bowls.
Serve with crusty bread and enjoy!","url":"https://recipe.bluelayer.org/recipe/27822/chicken-cassoulet"},{"id":"27776","title":"Crisp Flatbread","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
wheat flours, bread, unenriched","directions":"To roll out: 1 1/4 cups plain white flour Crumble the yeast in a mixing bowl.
Pour on the water.
Stir to dissolve the yeast.
Add salt and bread flour.
Knead to an elastic dough.
Turn out the dough onto a floured work surface.
Cut into 3 parts.
Form each part into a sausage and cut it into 8 pieces.
Form each piece into a round ball.
Cover and let rise for about 30 minutes.
Roll out each ball into a very thin circle.
N.B.
Do not knead!
Roll and turn the cake several times.
When it is very thin, about 2 mm (1/12\"), prick very closely with a fork.
Make a hole in the middle of each cake.
Place two cakes on each baking sheet.
Bake at once at 275M-0C/525M-0F oven for 3 - 4 minutes.
Cool on a rack.","url":"https://recipe.bluelayer.org/recipe/27776/crisp-flatbread"},{"id":"27331","title":"Barbecued Cranberry Mustard Piglets","ingredients":"pork sausage, link/patty, unprepared
mustard, prepared, yellow
cranberry sauce, canned, sweetened
sugars, granulated
vinegar, red wine","directions":"Cook the sausages over medium hot coals for about 15 minutes, turning from time to time.
Meanwhile, mix together the remaining ingredients in a bowl until well combined.
Brush a little of the mustard mixture on the sausages for the last 5 minutes of cooking.
Serve the sausages with the remaining mustard sauce on the side.","url":"https://recipe.bluelayer.org/recipe/27331/barbecued-cranberry-mustard-piglets"},{"id":"27322","title":"Stuffed Mushrooms - Low Carb","ingredients":"mushrooms, white, raw
mushrooms, white, raw
cheese, parmesan, hard
pork sausage, link/patty, unprepared
sauce, ready-to-serve, pepper, tabasco","directions":"Mix cooked sausage, cream cheese, mushroom stems and crushed pork rinds in a bowl.
Place mushrooms in a microwave-proof glass container, I typically use the 9\" cake pan.
Stuff with filling, cover with plastic wrap, and fold back a corner of the plastic wrap.
Cook on high in the microwave for 5-6 minutes, or until mushrooms are moist and stuffing has melted a little.
Leftover stuffing can be rolled into balls and cooked in the sausage grease.","url":"https://recipe.bluelayer.org/recipe/27322/stuffed-mushrooms-low-carb"},{"id":"27018","title":"Oaty Chocolate Chip Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oats
butter, without salt
sugars, granulated
syrups, corn, light
spartan, real semi-sweet chocolate baking chips,","directions":"Preheat oven to 180 degC/350 degF.
Sift flour and baking powder together.
add oats and rub in butter until mix resembles breadcrumbs.
Add sugar, syrup and choc chips until it forms a stiff dough.
Roll on a floured surface and cut out rounds or roll into a 9cm diameter sausage and slice into eight for chewy cookies.
Bake on a parchment covered tray for 20 - 30 minutes.","url":"https://recipe.bluelayer.org/recipe/27018/oaty-chocolate-chip-cookies"},{"id":"26876","title":"Pineapple Sausage & Bean Crockpot Meal","ingredients":"pineapple, raw, all varieties
beans, kidney, all types, mature seeds, raw
kielbasa, polish, turkey and beef, smoked
sugars, brown
vinegar, cider
wheat flour, white, all-purpose, unenriched","directions":"Mix all ingredients in slow cooker or crockpot on low setting for 5 hours or high setting for 3 hours.
Stir occasionally.
Serves 6.","url":"https://recipe.bluelayer.org/recipe/26876/pineapple-sausage-bean-crockpot-meal"},{"id":"26762","title":"Hot Italian Sausages","ingredients":"salt, table
spices, garlic powder
corn, sweet, white, raw
pork, fresh, loin, tenderloin, separable lean only, raw
spices, pepper, red or cayenne
spices, paprika
pork, fresh, loin, tenderloin, separable lean only, raw
spices, thyme, dried
spices, fennel seed","directions":"Combine dry spices in spice mill or mortar and grind to coarse texture.
Mix with garlic in small bowl.
Mix meat, fat and spices together in bowl.
In food processor process 1/2 of mixture at a time, being careful not to overprocess.
Fat and meat should remain distinct, but tiny pcs.
Knead all together untill well mixed.
Cover and refrigerate for 12 to 24 hrs.
Stuff into casings using sausage stuffer or horn attached to grinder.
Tie off into 5 inch links and hang in cool place to dry.
Or, just refrigerate for 24 hrs, uncovered.
Hold in fridge for up to 3 days, or freeze for longer storage.","url":"https://recipe.bluelayer.org/recipe/26762/hot-italian-sausages"},{"id":"26613","title":"Cocktail Sausages","ingredients":"pork sausage, link/patty, unprepared
oil, sesame, salad or cooking
honey
soy sauce made from soy (tamari)","directions":"Preheat the oven to 200C/400 degrees F.
Separate the sausages if they are linked and arrange them in a large, shallow-sided roasting tin.
Whisk together the oil, honey and soy sauce and pour over the sausages, then use your hands, or a couple of spatulas, to move everything about in the pan so that all the sausages are slicked.
Roast for 25 to 30 minutes; give them a shuffle about halfway through cooking if you happen to be near the oven.","url":"https://recipe.bluelayer.org/recipe/26613/cocktail-sausages"},{"id":"26420","title":"Sausage Stir Fry","ingredients":"pork sausage, link/patty, unprepared
broccoli, raw
carrots, raw
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Slice sausage, carrots and broccoli.
Cook rice according to package, making enough for three cups.
Spray pan with cooking spray, add sausage and saute until lightly browned.
Add vegetables, stir and cover to let simmer for five to seven minutes until vegetables are tender.
Serve over a generous portion of cooked rice and enjoy.","url":"https://recipe.bluelayer.org/recipe/26420/sausage-stir-fry"},{"id":"26403","title":"Cheddar Chowder","ingredients":"potatoes, raw, skin
celery, raw
onions, raw
carrots, raw
salt, table
spices, pepper, black
water, bottled, generic
soup, chicken broth or bouillon, dry
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
cheese, cheddar","directions":"You will needed 2 sauce pans: 1 medium and 1 large.
In the large pan, over medium heat, combine potatoes, celery, onion, carrots, salt, pepper, water and chicken stock.
Bring to a low boil and continue to boil for 12 minutes.
While the veggies are cooking, in the medium pant over medium heat, melt the butter, stiring in the flour.
Cook 3-5 minutes until the flour is dark blonde, slowly whisk in milk.
Keep whisking until warm and bubbly.
Stir in cheese and keep stiring until melted completely.
Remove from heat.
When the veggies are done cooking, DO NOT drain.
Stir in the cheese sauce.
Taste and adjust salt and pepper to your liking.
Notes: If you do not have chicken stock, use 1 cups water and 1 bouillon cube to replace the 1 cup of stock.
If you wan to make a fuller meal, add 2 cups diced cooked ham or smoked sausage.","url":"https://recipe.bluelayer.org/recipe/26403/cheddar-chowder"},{"id":"26174","title":"Quick, Easy and Delicious Bread Dough without a Bread Maker","ingredients":"wheat flours, bread, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry","directions":"Combine the milk, butter, sugar and salt in a plastic container or small bowl, and microwave for 40 seconds at 600 W (until warmed to the touch).
Add the dry yeast, and mix well with chop sticks.
Add the bread flour in 2 batches, and mix with chopsticks.
Once the mixture is no longer floury, microwave for 30 seconds at 200 W uncovered.
Cover with cling film, and leave for 15 minutes in a warm place.
The 1st proofing is done!
Divide and shape the dough.
Dust a cutting board with flour, place the dough, and divide it into 4.
Roll each piece into a smooth ball.
(or skip to Step 9, and bake in the oven.)
To make a loaf of bread: Roll out the dough into a long rectangle.
Fold the dough into thirds horizontally to make it into a long thin log.
Roll it up from the side near you, and pinch together the ends to close.
It should look like a snail's shell.
Grease a pound cake pan, or line it with parchment paper, and place the rolled dough pieces in it from Step 7.
Microwave for 30 seconds at 200 W, gently cover with cling film, and leave in a warm place for 20 minutes (2nd proofing).
Preheat the oven to 180C.
Sprinkle with bread flour using a tea strainer or a brush, and bake in the oven for 20 minutes.
When the sides of the bread have turned light brown, it's done!
Remove from the pan immediately, and let cool.
I made wiener sausage bread with this dough.
It's fluffy and delicious.
I made pizza with this dough.","url":"https://recipe.bluelayer.org/recipe/26174/quick-easy-and-delicious-bread-dough-without-a-bread-maker"},{"id":"26066","title":"Jambalaya Mix in a Jar","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
onions, raw
spices, parsley, dried
beef, grass-fed, ground, raw
chives, raw
celery, raw
spices, pepper, black
spices, pepper, red or cayenne
spices, garlic powder
spices, thyme, dried","directions":"In a large bowl, combine all the ingredients.
Divide evenly among three airtight containers (there will be alittle over 1 cup in each container).
Store in a dry, cool place for up to 6 months.
HERE'S THE INSTRUCTIONS TO MAKE THE JAMBALAYA.
In a saucepan bring 2 cups water and 1/2 cup chopped green bell pepper to a boil.
Stir in the contents of one jar of the dried mix, return to a boil.
Reduce heat, cover and simmer for 19 to 20 minutes or until rice is tender.
In another saucepan heat 8 ounces of tomato sauce and one pound of fully cooked smoked sausage that has been cut into 1/4 inch slices.
Add one pound of medium, peeled, deveined shrimp and cook until shrimp is pink.
Combine both pans.
More tomato sauce may be added if mixture is dry.","url":"https://recipe.bluelayer.org/recipe/26066/jambalaya-mix-in-a-jar"},{"id":"25880","title":"Chicago Style Deep Dish Pizza Dough W/ Semolina","ingredients":"wheat flours, bread, unenriched
semolina, unenriched
water, bottled, generic
leavening agents, yeast, baker's, active dry
salt, table
oil, olive, salad or cooking
oil, corn, peanut, and olive
butter, without salt","directions":"First proof your yeast by adding it to the warm water and letting sit for 8 minutes or so.
Mix all dry ingredients in a medium mixing bowl, you can sift the flour and semolina together if you like, but it is not needed.
Add proofed yeast to dry mixture and mix by hand, well you can use a utensil just not with an electric mixer.
Now for the oil, add the oil to the bowl.
Melt the butter and let cool, then add to mixture.
Knead lightly for around 1-2 minutes.
The texture here is not going to be as smooth as bread, this dough is flaky and if you over knead it it just isn't right.
Cover bowl with plastic wrap and let rise for 1 1/2 to 2 hours.
If you have more time your can punch it down after an hour and let rise again.
Oil your deep dish pizza pan (or cake pan) and press the dough out and up the sides.
Contrary to pizza delivery chains real deep dish pizza has a thin crust.
Top with provolone, sausage, pepporoni, veggies and sauce (or whatever you like).
Bake at 475 for 10 mins, turn and bake another 10-20 minutes.","url":"https://recipe.bluelayer.org/recipe/25880/chicago-style-deep-dish-pizza-dough-w-semolina"},{"id":"25819","title":"Rye Snack Rounds","ingredients":"beef, grass-fed, ground, raw
pork sausage, link/patty, unprepared
cheese, parmesan, hard
wheat flours, bread, unenriched","directions":"Preheat oven to 350 degrees F (175 degrees C).
Place ground beef and ground sausage in a large, deep skillet.
Cook over medium high heat until evenly brown.
Drain fluids.
In a medium saucepan over low heat, melt the processed cheese.
Mix the melted processed cheese into the meat mixture.
Spoon the blended mixture onto cocktail rye bread slices.
Arrange slices in a single layer on a large baking sheet.
Bake in the preheated oven 10 to 12 minutes, until processed cheese begins to brown.
Serve warm","url":"https://recipe.bluelayer.org/recipe/25819/rye-snack-rounds"},{"id":"25710","title":"Smoked Fattie","ingredients":"pork sausage, link/patty, unprepared
cheese, parmesan, hard","directions":"Roll out sausage to form a rectangle about 3/8 inch thick.
Spread the cheese over the sausage leaving a 1 inch border to prevent leakage while cooking.
Roll the sausage back into a log shape, sealing the seams and edges so as not to have cheese escape.
Place on a smoker or on a grill with indirect heat at 225F to 250F.
Cook until internal temperature is 165F to 170F.
Let cool to room temperature, slice and serve with crackers.","url":"https://recipe.bluelayer.org/recipe/25710/smoked-fattie"},{"id":"25650","title":"Sausage Cheese Balls","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
onions, spring or scallions (includes tops and bulb), raw
cheese, cheddar
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Mix together sausage, cheese and green onion.
In separate bowl, mix together dry ingredients.
(This is equivalent to biscuit mix or self rising flour--so you could substitute if you wish).
Mix flour mixture with meat/cheese mixture.
When mixed fairly well, sprinkle in milk and mix until you get mixture to where it can be shaped into balls.
Shape into balls about the size of a walnut or slightly larger.
Bake at 450 for 12 - 15 minutes or until cooked thoroughly.
(I like to broil for a minute or two for extra color at the end).
Serve with your favorite sauce.
I like to make a dijonnaise with mayonnaise and Dijon mustard to taste.","url":"https://recipe.bluelayer.org/recipe/25650/sausage-cheese-balls"},{"id":"25641","title":"Dad's Homemade Salami","ingredients":"beef, grass-fed, ground, raw
honey
spices, pepper, black
salt, table
spices, garlic powder
salt, table","directions":"DAY ONE: Mix all ingredients together.
Place in a bowl, cover, and refrigerate.
DAY TWO-FOUR: Knead mixture one time each day.
DAY FIVE: Divide into 5 equal portions, roll each out into a sausage-shaped cylinder.
Place them on a broiler pan in an oven and bake (dry, really) for 8 hours at 150 degrees.
Enjoy!","url":"https://recipe.bluelayer.org/recipe/25641/dads-homemade-salami"},{"id":"25312","title":"Meatballs in Apple Butter","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
syrup, maple, canadian
butter, without salt","directions":"Roll sausage into 1 inch balls.
Place in medium refrigerator container.
Combine apple butter and syrup; pour over the meatballs.
Refrigerate overnight.
Preheat oven 350 degrees.
Bake for 30 minutes.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/25312/meatballs-in-apple-butter"},{"id":"25224","title":"Sweet and Savory Polenta Lasagna","ingredients":"raisins, seeded
nuts, pine nuts, dried","directions":"Prepare just as for the master recipe, #343, adding the raisins and pine nuts at the same time you add the chicken stock and lemon juice to the sausage and onions.","url":"https://recipe.bluelayer.org/recipe/25224/sweet-and-savory-polenta-lasagna"},{"id":"25204","title":"Sausage, Apple, and Cheddar Bread Pudding","ingredients":"ground turkey, raw
apples, raw, with skin
onions, raw
milk, buttermilk, fluid, cultured, lowfat
egg substitute, powder
cheese, cheddar
parsley, fresh
salt, table
spices, pepper, black
wheat flours, bread, unenriched","directions":"Preheat oven to 350.
Heat a large nonstick skillet over medium-high heat.
Remove casings from sausage.
Add sausage to pan; cook for 4 minutes or until browned, stirring to crumble.
Stir in apple and onion.
Cover and cook over low heat 5 minutes or until apple is crisp-tender.
Remove from heat; cool slightly.
Combine milk, egg substitute, 1/4 cup cheddar cheese, parsley, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a large bowl, stirring with a whisk.
Stir in sausage mixture.
Add bread, and stir gently to combine.
Let stand 10 minutes.
Spoon into a 2-quart baking dish coated with cooking spray.
Sprinkle with remaining 1/2 cup cheese.
Bake for 45 minutes or until pudding is set and lightly browned.","url":"https://recipe.bluelayer.org/recipe/25204/sausage-apple-and-cheddar-bread-pudding"},{"id":"25030","title":"Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking soda
leavening agents, baking powder, double-acting, sodium aluminum sulfate
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat","directions":"Preheat oven to 450 degrees F,.
Sift dry ingredients together.
Mix in shortening with pastry blender, fork, or fingertips until mixture resembles coarse crumbs.
Form a well in center of flour and pour buttermilk in.
Mix flour into this, stirring and working until flour leaves sides of bowl and forms a ball.
When it comes away from sides without sticking too bad, it's ready.
Otherwise, work in a little more flour.
Place dough on floured surface and knead 5-6 times.
Do not knead too much or dough will become tough.
Roll or pat out to about 1/2\" thickness and cut with biscuit cutter or floured glass.
Place biscuits on ungreased cookie sheet.
Bake at 450 degrees F.
for 8-12 minutes or until light golden.
Brush tops with melted butter, if desired.
Serve warm with sausage gravy or butter and preserves, if desired.","url":"https://recipe.bluelayer.org/recipe/25030/buttermilk-biscuits"},{"id":"24992","title":"Strawberry Glazed Sausage","ingredients":"pork sausage, link/patty, unprepared
strawberries, raw
lemon juice, raw
spices, cinnamon, ground
spices, cloves, ground","directions":"Cut sausage into about 6 pieces (about 3-4 inches long).
Then make cuts into each section, not going all the way through, to make meat fan out when cooking.
(See photo.
).
Cook in nonstick skillet until browned and starting to separate into fans.
Meanwhile, mix remaining ingredients in a small bowl.
When meat is browned, pour glaze ingredients over meat and cook, stirring often, until sausage is completely coated.
This only takes a couple of minutes.
It will thicken as it cools.
DON'T OVERCOOK, or the glaze will become hard like candy!
Serve and enjoy!","url":"https://recipe.bluelayer.org/recipe/24992/strawberry-glazed-sausage"},{"id":"24899","title":"Pizzeria Luigi - Mona Lisa Pizza","ingredients":"leavening agents, yeast, baker's, active dry
water, bottled, generic
salt, table
wheat flour, white, all-purpose, unenriched
house of pasta, pizza dough,
spices, pepper, red or cayenne
cheese, mozzarella, low sodium
pork sausage, link/patty, unprepared
pepperoni, beef and pork, sliced
mushrooms, white, raw
fresh red onions,
peppers, sweet, green, raw
olives, ripe, canned (small-extra large)","directions":"Sprinkle the yeast into a medium bowl containing 1 1/2 cups warm water (100 to 115 degrees F) and stir until yeast dissolves.
Let the yeast activate for 2 to 5 minutes.
Add salt and 2 cups of flour and stir until blended.
Add another 1 1/2 cups of flour and blend until too stiff to stir with a spoon.
Cut dough in half to get 2 (18-ounce) (1 ounce per inch) pieces.
If you like a thick crust, increase the amount of dough per inch or reduce the size of the pizza to a 14 or 16-inch pie.
With the dough in both hands knead (turn it inside itself so knuckles touch) to get some air pockets out and to get a round shape.
Knead about 7 times.
(Don't knead too hard or the dough will rip at the top).
At the bottom of the dough ball seal it by twisting the dough so that it is round on top and flat and sealed on the bottom.
Place the dough in a clean bowl (if dry, sprinkle with a little water), and cover the bowl with plastic wrap.
Let the dough sit for between 30 to 60 minutes until it almost doubled in size.
Put the dough in the refrigerator for 1 hour after it rises to gain elasticity.
Preheat oven to 500 degrees F.
Put the dough on a floured surface and push down on it with your fingertips to get rid of any bubbles.
Use a rolling pin to flatten the dough to the size you choose.
Transfer the dough to an oiled pizza pan or baking sheet.
Or if you have a baking stone, sprinkle wooden pizza peel with flour, place dough on top and transfer directly to the stone.
Add sauce, cheese, and toppings as desired.
Keep toppings an inch away from the edge of the pie.
Cook pizza for approximately 15 minutes or until the crust is golden brown.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.","url":"https://recipe.bluelayer.org/recipe/24899/pizzeria-luigi-mona-lisa-pizza"},{"id":"24746","title":"Candied Kielbasa","ingredients":"sugars, brown
catsup
horseradish, prepared
kielbasa, polish, turkey and beef, smoked","directions":"In a slow cooker combine the sugar, ketchup and horseradish.
Add the sausage, and mix well.
Cook on High until it starts to boil.
Reduce heat to Low, and cook until sauce thickens, about 45 minutes to 1 hour.","url":"https://recipe.bluelayer.org/recipe/24746/candied-kielbasa"},{"id":"24740","title":"Zingy Little Smokies","ingredients":"pork sausage, link/patty, unprepared
mustard, prepared, yellow
grapes, red or green (european type, such as thompson seedless), raw","directions":"In a sauce pan place all the ingredients.
Warm it on low simmer until the grape jelly and mustard combine to form a yummy sauce.
(Approximately 20 minutes).
People will not believe that the sauce is only grape jelly and mustard.
You can make up something that sounds more expensive if you wish.
Works nicely in a crock pot as well.","url":"https://recipe.bluelayer.org/recipe/24740/zingy-little-smokies"},{"id":"24450","title":"Polish Reuben Casserole","ingredients":"soup, cream of chicken, canned, condensed
milk, fluid, 1% fat, without added vitamin a and vitamin d
onions, raw
mustard, prepared, yellow
sauerkraut, canned, solids and liquids
noodles, egg, dry, unenriched
kielbasa, polish, turkey and beef, smoked
cheese, parmesan, hard
bread crumbs, dry, grated, plain
butter, without salt","directions":"Combine soup, milk, onion and mustard in medium bowl; blend well.
Spread sauerkraut in greased 13 x 9 inch pan.
Top with uncooked noodles.
Spoon soup mixture evenly over top.
Top with sausage, then cheese.
Combine crumbs and butter in small bowl; sprinkle over top.
Cover pan tightly with foil.
Bake in preheated 350F (180C) F oven 1 hour or until noodles are tender.
Garnish as desired.","url":"https://recipe.bluelayer.org/recipe/24450/polish-reuben-casserole"},{"id":"24442","title":"Glazed Kielbasa","ingredients":"kielbasa, polish, turkey and beef, smoked
sugars, brown
beverages, carbonated, ginger ale","directions":"Place the sausage in a 3 quart slow cooker; sprinkle with brown sugar.
Pour ginger ale over the top.
Cover and cook on low for 4-5 hours or until heated through.
Serve with a slotted spoon.","url":"https://recipe.bluelayer.org/recipe/24442/glazed-kielbasa"},{"id":"24433","title":"Maple Fennel Country Sausage Patties","ingredients":"salt, table
spices, pepper, black
spices, fennel seed
pork, fresh, loin, tenderloin, separable lean only, raw
syrup, maple, canadian
oil, olive, salad or cooking","directions":"Combine salt, pepper, and fennel in the bottom of a bowl.
Add pork and mix to combine spices.
Pour syrup over pork and work through to combine.
Form into patties, 2-3 inches round.
Cook patties in 1 T oil in nonstick skillet over med-high, 4-5 min on each side.
Drain on paper towels.","url":"https://recipe.bluelayer.org/recipe/24433/maple-fennel-country-sausage-patties"},{"id":"24348","title":"Brown Sugar Bites","ingredients":"bacon, meatless
pork sausage, link/patty, unprepared
sugars, brown","directions":"Cut bacon into thirds.
Wrap each sausage with a third of a slice of bacon and secure with a toothpick.
Place in a baking dish in a single layer.
Sprinkle with brown sugar.
Bake for 35 to 45 minutes at 375 degrees.","url":"https://recipe.bluelayer.org/recipe/24348/brown-sugar-bites"},{"id":"24104","title":"Mushrooms Stuffed With Sausage","ingredients":"mushrooms, white, raw
pork sausage, link/patty, unprepared","directions":"Preheat oven to 375 degrees.
Wash mushrooms and remove stems.
Chop stems finely and mix with sausage.
Fill mushroom caps with sausage mixture and place stuffed side up on a baking sheet covered with non-stick spray.
Bake at 375 degrees for 30 minutes.
May be prepared ahead of time and refrigerated, but serve as soon as cooked.","url":"https://recipe.bluelayer.org/recipe/24104/mushrooms-stuffed-with-sausage"},{"id":"24069","title":"Potato Gnocchi","ingredients":"potatoes, raw, skin
wheat flours, bread, unenriched
salt, table","directions":"Microwave the potatoes for 7 minutes 30 seconds at 600 W in a silicone steamer or a heatproof dish covered with plastic wrap.
Transfer into a bowl and mash with a fork.
Add salt and flour and mix until just combined.
Take the dough out onto your working surface.
Knead for 1 minute, and roll it up.
Cut it in half, and shape each portion into long sausage shapes.
Slice evenly from the ends.
Align the gnocchi with the cut surface facing up.
Press down with a fork to finish.
Cook them in boiling water until 30 seconds after they float to the top.
Done!
I had my gnocchi with some tomato sauce.
How about some kabocha squash gnocchi?","url":"https://recipe.bluelayer.org/recipe/24069/potato-gnocchi"},{"id":"23880","title":"North-Meets-South Biscuits","ingredients":"wheat flour, white, cake, enriched
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
vinegar, cider
cream, fluid, heavy whipping","directions":"Preheat oven to 450 degrees.
Cut butter into small chunks and return to the refrigerator to keep cold.
Put 1 tablespoon cider vinegar in the bottom of a measuring cup and add the heavy cream to equal 3/4 cup.
Set aside.
Combine the dry ingredients in a food processor bowl.
Add the butter and pulse until no chunks of butter are obvious (kinda crumbly, but will be mostly flour).
Pour in the heavy cream which will appear curdled, pulsing until mixed.
You'll have to use a spatula to scrape the curdled cream from the cup.
Once the dough looks more combined and almost forms a ball, remove from food processor bowl to a floured surface.
Pat the dough out to about 1/2-inch thickness.
Try not to overwork the dough.
Cut biscuits with sharp biscuit cutter; do not twist the cutter, just punch down and remove.
You'll have to re-roll the dough but keep in mind, the less working of the dough, the flakier the biscuit will be.
They'll still taste just as good.
Place the biscuits in a round baking pan, with sides of biscuits touching each other as much as possible and/or touching the sides of the pan (do not grease pan).
Bake for about 10 minutes or lightly browned.
Serve with pepper gravy, sausage gravy, chocolate gravy or simply butter & honey, plain butter, or butter and sugar!","url":"https://recipe.bluelayer.org/recipe/23880/north-meets-south-biscuits"},{"id":"23846","title":"Bacon or Sausage for a Crowd","ingredients":"bacon, meatless","directions":"Heat oven to 400 degrees (F).
Open bacon package and lay a single layer of bacon on a 12 x 18 x 1 baking sheet (cover it well with foil to save clean-up if desired).
Cook for 10-14 minutes depending on how crispy you like your bacon.
Repeat until all is cooked.
Cool and put into plastic storage bags in whole slices or crumbled.
Use immediately or use later for sandwiches, salads or additions to other recipes.
Cut sausage into patties (this is easier if it is lightly frozen).
Place in single layer on baking sheet then mash a slight dent in center of each with a spoon or your finger.
Bake for 10-12 minutes, depending on how well done you like your sausage.
Repeat until all sausage is cooked.
Use immediately or cool and place into plastic storage bags to heat up during the week for quick breakfast additions.
Save leftover bacon grease for use in making gravy, cooking beans or peas or to flavor other recipes.","url":"https://recipe.bluelayer.org/recipe/23846/bacon-or-sausage-for-a-crowd"},{"id":"23823","title":"Homemade Sausage Seasoning Blend","ingredients":"salt, table
spices, paprika
spices, garlic powder
spices, fennel seed
spices, pepper, black
spices, pepper, red or cayenne","directions":"Blend all ingredients together in a spice grinder or mini-food processor (or you may also just stir together if you like some chunkier bits of fennel in your sausage).
Store in an airtight container until ready to use.
To use, mix with 1 pound ground meat.
Chill seasoned meat 3 hours before using.
Or you may also use this in any recipe calling for sausage seasoning.","url":"https://recipe.bluelayer.org/recipe/23823/homemade-sausage-seasoning-blend"},{"id":"23654","title":"Caldo Verde From Lhj Recipe","ingredients":"oil, olive, salad or cooking
onions, raw
spices, garlic powder
water, bottled, generic
potatoes, raw, skin
kale, raw
kielbasa, polish, turkey and beef, smoked
salt, table
spices, pepper, black","directions":"Heat oil over medium heat in a large Dutch oven.
Add in onions and garlic; cover and cook, stirring occasionally, till softened, about 5 min.
Add in chicken broth, 4 c. water and potatoes; cover and bring to a boil.
Reduce heat and simmer till potatoes are tender, 20 min.
Add in kale and simmer, uncovered, 10 min.
Meanwhile, cook sausage with 2 c. boiling water in small saucepan 5 min.
Drain and cold slightly.
Remove sausage from casings and chop.
Transfer 2 c. potato mix to food processor and puree till smooth.
Return puree to remaining soup; add in sausage, salt and pepper.
Simmer 5 min.
Prep Time: 20 min
Cooking Time: 45 min Degree of Difficulty: Easy Low-calorie
NOTES : Thursday, December 04, 1997 10:55 AM This classic \"green soup\" from Portugal features fresh kale, potatoes, and a spicy linguica sausage.
Chorizo or possibly kielbasa sausage make fine substitutes.","url":"https://recipe.bluelayer.org/recipe/23654/caldo-verde-from-lhj-recipe"},{"id":"23563","title":"Boiling Crab's Cajun Shrimp","ingredients":"crustaceans, shrimp, raw (not previously frozen)","directions":"Ingredients: 3lbs shrimp head on, 3 tbsp cajun seasoning, 5 tbsp paprika, 5 tbsp ceyenne pepper, add more to taste preference, 5 tbsp chilli powder, 2 tsp rosemary, 2 tsp thyme, 2 tsp oregano, 1/2 cup garlic powder, 5 tbsp lemon pepper, lots of chopped garlic, 2 sticks butter, 2 cups lime juice (about 4 limes), 1 cup Worcestershire sauce (optional), 1 cup water, chopped sausages (optional), cooked 4 half ears of corn on the cob.
... 1. add all ingredients EXCEPT shrimp, sausages, garlic and corn in a pot.
2. simmer until all ingredients are mixed in.
Tasting constantly to your liking.
Add shrimp, stirring constantly to ensure shrimp cooks thoroughly.
Once shrimp turns pinkish and is almost ready turn off fire mix in garlic, corn and sausages 5.
Cover for five minutes.
Enjoy!
SAUCE 1.
Lime juice and pepper and salt 2.
Ketchup/Mayo: half ketchup and half mayo add 1 tsp of lemon pepper seasoning.","url":"https://recipe.bluelayer.org/recipe/23563/boiling-crabs-cajun-shrimp"},{"id":"23288","title":"Dee's Yellow Casserole","ingredients":"denny's, hash browns
cheese, cheddar
water, bottled, generic
onions, raw
pork, fresh, loin, tenderloin, separable lean only, raw
oil, corn, peanut, and olive","directions":"in casserole layer potatoes.
then sprinkle on minced onion then uncooked pork sausage just dot it all over potatoes.
then soup then water then onion sprinkles.
heat oven to 425 degrees.
bake for 45 minutes.
then add corn or hard boiled eggs on top cook for 15 minutes more.
until hot and bubbly.","url":"https://recipe.bluelayer.org/recipe/23288/dees-yellow-casserole"},{"id":"23093","title":"Sweet Potatoes With Pecans & Sausage","ingredients":"sweet potato, raw, unprepared
pork, fresh, loin, tenderloin, separable lean only, raw
butter, without salt
sugars, brown
nuts, pecans
spices, cinnamon, ground","directions":"**Preheat oven to 350**.
Form sausage into round patties.
Cook over medium high heat until brown.
Drain and set aside.
Wash potaotes, prick with fork & place on baking sheet.
Bake for 1hour or until yams atr soft.
Set aside to cool.
Peel and cut cooled potatoes into 1-2\" cubes and place in 2.5qt casserole dish.
Add sausage, butter, brown sugar, pecans & cinnamon.
Mix thoroughly, cover and bake for 30-40mins or until hot and bubbly.","url":"https://recipe.bluelayer.org/recipe/23093/sweet-potatoes-with-pecans-sausage"},{"id":"23047","title":"Roasted Sausages and Grapes","ingredients":"pork sausage, link/patty, unprepared
pork sausage, link/patty, unprepared
butter, without salt
grapes, red or green (european type, such as thompson seedless), raw
vinegar, balsamic","directions":"Preheat oven to 500.
Parboil the sausages in water to cover for 8 minutes, to rid them of excess fat.
Melt the butter in a large roasting pan; add the grapes; toss to coat.
With tongs, transfer the parboiled sausages to the roasting pan and push them down into the grapes so the sausages will not brown too quickly.
Roast in the oven, turning sausages once, until the grapes are soft and the sausages have browned, 20-25 minutes.
With a slotted spoon, transfer the sausages and grapes to a heated serving platter.
Place the roasting pan on top of the stove over med-high heat and add the balsamic vinegar; scrape up any browned bits on the bottom of the roasting pan, and let the vinegar and juices reduce until they are thick and syrupy.
Pour the sauce over the sausages and grapes; serve immediately.","url":"https://recipe.bluelayer.org/recipe/23047/roasted-sausages-and-grapes"},{"id":"22942","title":"Barbecue Sauce And Baste Recipe","ingredients":"oil, olive, salad or cooking
onions, raw
spices, garlic powder
catsup
water, bottled, generic
vinegar, cider
sauce, worcestershire
molasses
sugars, brown
mustard, prepared, yellow","directions":"Put oil in a saucepan with onion flakes and garlic granules and cook gently for 2-3 min to brown lightly - don't allow to burn.
Add in remaining ingredients, mixing the brown sugar with the mustard to break up lumps before adding to the pan.
Bring to a simmer and simmer gently, uncovered, for 10 min, stirring occasionally.
Cold and store in a sealed jar in refrigerator for up to 1 month.
Use as a sauce or possibly baste for beef, burgers, sausages and meat loaf, or possibly as directed in recipes.
It is excellent for beef or possibly pork ribs.
Yield: 2 c.","url":"https://recipe.bluelayer.org/recipe/22942/barbecue-sauce-and-baste-recipe"},{"id":"22640","title":"Gg's Sausage Gravy","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
onions, raw
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
sauce, worcestershire
spices, pepper, black
spices, nutmeg, ground","directions":"Brown sausage and onion.
Pour off excess grease.
Make white sauce with remaining ingredients.
Cook until desired thickness and add sausage.
Heat until warm.
Serve over hot biscuits.","url":"https://recipe.bluelayer.org/recipe/22640/ggs-sausage-gravy"},{"id":"22549","title":"Parmesan Shortbread","ingredients":"cheese, parmesan, hard
wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt
oil, olive, salad or cooking","directions":"preheat oven to 300F.
cream the butter until very soft and mix in the rest of ingredients until they all come together.
roll out into a sausage shape 9 inches long.
rest in fridge for 30 mins or more.
slice thinly and cook on greased tray for 20-25 mins until light golden brown.","url":"https://recipe.bluelayer.org/recipe/22549/parmesan-shortbread"},{"id":"22509","title":"Jenni's Sausage Gravy","ingredients":"pork sausage, link/patty, unprepared
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Crumble and cook sausage in large skillet over medium heat until browned.
Stir in flour until dissolved.
Gradually stir in milk.
Cook gravy until thick and bubbly.
Season with salt and pepper.
Serve hot over biscuits.
(I use Mary B's Buttermilk Biscuits from the freezer section.
).","url":"https://recipe.bluelayer.org/recipe/22509/jennis-sausage-gravy"},{"id":"22508","title":"Basic British Sausage Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
pork, fresh, loin, tenderloin, separable lean only, raw
spices, thyme, dried","directions":"Mince the lean pork and pork fat finely.
Season generously with salt, pepper, and at least a healthy pinch each of nutmeg, cloves, mace and thyme.
Add in the breadcrumbs and egg yolks and mix well.
Chill the mix to make it easier to handle, then stuff into the skins and twist to secure the ends.
If sausage skins are not available, coat with egg and dry breadcrumbs.
Serve grilled or possibly fried.","url":"https://recipe.bluelayer.org/recipe/22508/basic-british-sausage-recipe"},{"id":"22477","title":"Maple Fennel Country Sausage Patties","ingredients":"salt, table
spices, pepper, black
spices, fennel seed
pork, fresh, loin, tenderloin, separable lean only, raw
syrup, maple, canadian
oil, olive, salad or cooking","directions":"Combine salt and pepper, fennel in the bottom of a bowl.
Add pork and mix to combine spices.
Pour 2 tablespoons maple syrup over the pork and work the meat again to combine the maple syrup.
Form meat into patties, 2 to 3 inches round.
Cook patties in 1 tablespoon oil in a nonstick skillet over medium high heat 4 or 5 minutes on each side.
Drain sausage patties on towel lined plate, then serve.","url":"https://recipe.bluelayer.org/recipe/22477/maple-fennel-country-sausage-patties"},{"id":"22470","title":"Beer Sausages in Beer Sauce","ingredients":"pork sausage, link/patty, unprepared
alcoholic beverage, beer, regular, all
cornstarch
vinegar, distilled
sugars, brown
mustard, prepared, yellow
horseradish, prepared","directions":"Cut cooked sausages into 1/2 inch slices.
In skillet combine sausage and beer.
Cover and simmer for 10 minutes.
Combine brown sugar and cornstarch.
Stir in vinegar, horseradish and mustard.
Add to sausages.
Cook and stir until bubbly.
Keep warm and serve warm using toothpicks.","url":"https://recipe.bluelayer.org/recipe/22470/beer-sausages-in-beer-sauce"},{"id":"22366","title":"Pa Thong Ko - Thai Donuts / Doughnuts","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
sugars, granulated
oil, olive, salad or cooking","directions":"Mix baking soda, baking powder, salt and sugar.
Add water and stir well.
Add this mixture to the all purpose flour, then gently stir for a few seconds.
Add vegetable oil & mix until well combined.
Cover and leave it for 4 hours at room temperature.
Heat oil in a wok or frying pan.
Dust work surface with flour.
Roll the dough into a sausage shape.
Cut into 1\" pieces, form a ball then roll out into a thin circle (4-5mm) or to make the other style: cut into 2\" pieces.
Dab a little water in the centre of each piece & stick another piece to it - to form an X shape.
Caefully drop doughnuts 2 at a time into hot oil and fry it until they rise to the surface & are golden.","url":"https://recipe.bluelayer.org/recipe/22366/pa-thong-ko-thai-donuts-doughnuts"},{"id":"22285","title":"Sugar Free Short Bread Cookies","ingredients":"wheat flour, white, all-purpose, unenriched
sugars, granulated
cornstarch
butter, without salt","directions":"Put in a food mixer till smooth.
Roll into a long sausage and wrap in plastic wrap/freezer for 1/2 or till you want to bake.
Oven 350.
Cut into cookie size.
Bake 20-25 min till firm.slightly brown edge.
Take out and sprinkle with splenda, Looks festive.","url":"https://recipe.bluelayer.org/recipe/22285/sugar-free-short-bread-cookies"},{"id":"22055","title":"Sausage and mashed potatoes","ingredients":"potatoes, raw, skin
pork sausage, link/patty, unprepared","directions":"Chop your sausage into medallions.
Heat a pan add to pan
When the sausages are cooked add potatoes.
Fry in sausage juices.
Get color on them heat through
Serve hope you enjoy!","url":"https://recipe.bluelayer.org/recipe/22055/sausage-and-mashed-potatoes"},{"id":"22024","title":"Spicy Sausage Dip","ingredients":"pork sausage, link/patty, unprepared
tomatoes, red, ripe, raw, year round average
cheese, parmesan, hard","directions":"Brown Sausage in a skillet.
Drain of Fat and pat dry with paper towel.
Soften Cream Cheese in Microwave.
Add all ingredients to a small dip sized crock-pot.
Mix till combined.
keep heated.","url":"https://recipe.bluelayer.org/recipe/22024/spicy-sausage-dip"},{"id":"21965","title":"Sausage and Mushroom Dip","ingredients":"pork sausage, link/patty, unprepared
oil, olive, salad or cooking
mushrooms, white, raw
onions, raw
spices, pepper, red or cayenne
cheese, parmesan, hard
sauce, worcestershire","directions":"brown sausage & drain well.
cook next 3 ingredient in oil until tender.
stir in the cream cheese & Worcestershire sauce.
if dip is needed instead of spread add sour cream to desired consistency.
sliced mushrooms are nice in the pastry cups but the chopped is better in the dips and spread.","url":"https://recipe.bluelayer.org/recipe/21965/sausage-and-mushroom-dip"},{"id":"21936","title":"Sausage Gravy Recipe","ingredients":"pork sausage, link/patty, unprepared
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat","directions":"Brown sausage.
Remove sausage from skillet.
Add in 4 Tbsp.
flour to the grease.
Stir till smooth, add in butter if not smooth.
Brown flour mix then add in 2 c. lowfat milk.
Add in salt and pepper to taste and sausage to gravy.
4 servings.","url":"https://recipe.bluelayer.org/recipe/21936/sausage-gravy-recipe"},{"id":"21348","title":"Turkey Sausage Stir Fry Recipe","ingredients":"squash, summer, zucchini, includes skin, raw
seeds, pumpkin and squash seeds, whole, roasted, without salt
onions, raw
mushrooms, white, raw
peppers, sweet, green, raw
ground turkey, raw
oil, olive, salad or cooking","directions":"Use equal amounts of vegetables (depends on how much you want to make).
Put all in skillet and stir fry.
Serve over 1/3 c. of rice with soy sauce.","url":"https://recipe.bluelayer.org/recipe/21348/turkey-sausage-stir-fry-recipe"},{"id":"21301","title":"Lil Smokie Wraps","ingredients":"pork sausage, link/patty, unprepared
bacon, meatless
sugars, granulated","directions":"Wrap li'l smokies with 1/3 slice bacon per sausage.
Sprinkle Splenda on top (you may not need this much, just enough to cover each sausage).
Let sit for about 10 minutes at room temperature, to allow Splenda to break down a little.
This is VERY important do not use a glass baking dish!
Use metal 9x13-inch cake pan.
Preheat oven to 350F.
After Splenda breaks down a bit, cook for 15-20 minutes until bacon is just crisp.
You can keep warm in a crock pot or electric roaster big enough to allow sausages to be in one layer.","url":"https://recipe.bluelayer.org/recipe/21301/lil-smokie-wraps"},{"id":"21018","title":"Vegetarian Sausage and Gravy","ingredients":"pork sausage, link/patty, unprepared
butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, black
spices, pepper, red or cayenne
sauce, worcestershire","directions":"Cook sausage in a skillet with 1 to 2 tablespoons of butter for about 5 minutes.
Add onions to sausage and cook until sausage is done.
Meanwhile, in a separate bowl, combine milk, Worcestershire sauce, and the black and cayenne pepper; set aside.
The amount of both kinds of pepper is subjective.
I like for my gravy to be spicy and hot so I put in what I think will be too much and then add two shakes.
It is almost always perfect for ME.
Do what is perfect for you.
When sausage/onion mixture is done, if you want to drain the extra grease, remove from the heat and do so.
I usually don't because unlike real sausage, the vegetarian sausage does not produce nearly as much, but it is enough.
Return sausage/onion mixture back to skillet.
Over medium/low heat, add the remaining butter (if necessary)
Gradually add the flour.
Turn to coat sausage and cook until golden (approx).
Return heat to medium.
Stir in small amounts of milk (about a 1/4 to a 1/2 cup at a time).Continue stirring and let it soak up the flour and get too thick and then add a little more.
Do this until it starts to thin and it takes on the consistency that you want.
Be sure that you are stirring more or less continuously and that your most recent addition is heated through.
(You may or may not use all of the milk mixture and if necessary, add more milk - Gravy is never an exact science)
Serve gravy over your favorite biscuits or bread.","url":"https://recipe.bluelayer.org/recipe/21018/vegetarian-sausage-and-gravy"},{"id":"20901","title":"Gony's Sausage Dressing","ingredients":"wheat flours, bread, unenriched
spices, pepper, black
salt, table
butter, without salt
celery, raw
onions, raw
pork sausage, link/patty, unprepared
soup, chicken broth or bouillon, dry","directions":"Place cubed bread toasts in a large bowl.
In a 10 or 12in skillet, melt butter, add celery and onion and saute till soft - about 5 minutes.
Place cooked celery and onion in the same bowl as the bread, and in the same skillet add the sausage.
Cook and crumble the sausage until browned.
Do NOT drain off the rendered fat
Combine the sausage and fat, salt, and pepper with the cubed bread toast and vegetables.
Pour in the warmed chicken broth a little at a time, until the bread is moistened and workable enough to be \"smushed\" together with the other ingredients.
Spoon into a casserole dish and warm through at 350 for about 30 minutes.
*This dish is freezeable and our family has stuffed the bird as well with this dressing -- .","url":"https://recipe.bluelayer.org/recipe/20901/gonys-sausage-dressing"},{"id":"20871","title":"Busy Day Pate","ingredients":"pork sausage, link/patty, unprepared
horseradish, prepared","directions":"Cup the braunschweiger into chunks and place it in the bottom of a microwave-safe bowl.
Heat it on HIGH for 45 seconds.
Stir it around a bit, and if it's still cold, heat it on HIGH for another 10 to 15 seconds, or until it's soft enough to be mashed with a fork.
Mash up the braunschweiger and add the horseradish sauce.
Mix until it's blended.
Transfer the warm pate to a bowl, cover it with plastic wrap, and refrigerate it for at least 3 hours before serving.
A half hour before you're ready to serve, take the pate out of the refrigerator and let it warm to spreading consistency.
Serve with a basket of assorted fancy crackers.","url":"https://recipe.bluelayer.org/recipe/20871/busy-day-pate"},{"id":"20187","title":"Italian Fennel Sausage","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
salt, table
spices, paprika
spices, fennel seed
spices, anise seed
spices, pepper, black
sauce, peppers, hot, chili, mature red, canned
water, bottled, generic","directions":"Combine all ingredients, mix well & stuff into hog casing.","url":"https://recipe.bluelayer.org/recipe/20187/italian-fennel-sausage"},{"id":"19974","title":"Italian Sausage and Red Grapes","ingredients":"pork sausage, link/patty, unprepared
grapes, red or green (european type, such as thompson seedless), raw
vinegar, balsamic
butter, without salt","directions":"Parboil the hot sausage for about 10 min.
Add the grapes and the balsamic vineger to an oval baking dish.
Place the sausages on top of the grapes.
Bake the dish at the highest oven setting for 8 min.
and turn, then bake for another 8 min.
After the sausage are browned, remove them, mash some of the grapes and heat them with the pan juices until boiling.
Then add the butter and whisk into a sauce.
Serve the sausages with the sauce and mashed potatoes.","url":"https://recipe.bluelayer.org/recipe/19974/italian-sausage-and-red-grapes"},{"id":"19940","title":"White gravy","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Cook sausage.
Add flour.
Stir.
Add milk.
Stir.
Simmer for a few minutes until gravy thickens.","url":"https://recipe.bluelayer.org/recipe/19940/white-gravy"},{"id":"19858","title":"English Muffins From Scratch","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
butter, without salt
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Sift the flour and the salt into a bowl and leave it in a warm place.
Dissolve the yeast and sugar in 1/4 UK pint (about 1/2 cup--rsc) of the warm milk and water.
Leave to froth, then mix in the fat.
Stir all the liquid into the warm flour and beat well until smooth and elastic.
Cover and prove in a warm place for 50 minutes or until doubled in bulk.
Turn onto a well-floured board and knead, working in a little more flour if necessary to make the dough easier to shape.
Round up the dough, roll into a thick sausage-shape, and divide into 8 to 10 portions about 1 1/2 to 1 3/4 inches thick.
Shape each one into a round with straight sides.
Put onto a greased baking sheet, cover and put in a warm place to prove for 30 to 40 minutes or until spongy to the touch.
Leave plenty of room for expansion, and be careful not to over -prove, as the muffins will lose their shape.
Warm and grease bakestone (or other griddle) lightly.
Lift the muffins carefully onto the bakestone and cook over very moderate heat for 8 to 10 minutes, until pale gold underneath.
Turn and cook the other side.
Wrap in a cloth and keep warm if cooking in batches.
To serve, insert a knife in the side; then with fingers pull the top and bottom apart and insert thin slivers of butter.
(or tear in half with forks and toast.)
If reheating from cold, toast the top and bottom, then pull apart and butter.","url":"https://recipe.bluelayer.org/recipe/19858/english-muffins-from-scratch"},{"id":"19820","title":"Fettuccini Alfredo With Sausage","ingredients":"kashi, steam meal, chicken fettuccine, frozen entree
pork sausage, link/patty, unprepared
butter, without salt
cream, fluid, heavy whipping
cheese, parmesan, hard
parsley, fresh","directions":"In a large pot with boiling salted water cook fettuccini until al dente.
Drain.
In a large skillet cook sausage until brown.
Drain and set aside.
To make the Alfredo sauce, melt butter in medium saucepan over low heat.
Add heavy cream and Locatella cheese and cook, stirring frequently, until mixture comes to a soft boil.
If desired, add parsley.
Pour Alfredo sauce over fettuccini noodles and top with the cooked sausage.
Serve immediately as sauce will separate upon cooling.","url":"https://recipe.bluelayer.org/recipe/19820/fettuccini-alfredo-with-sausage"},{"id":"19576","title":"Cheesy Sausage Meatballs","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
quinoa, uncooked
cheese, cheddar
cornstarch
spices, pepper, black","directions":"Preheat oven to 375 degrees F. Line a baking sheet with foil.
In a large bowl combine all of the ingredients.
Mix until well combined.
Roll into 1 1/2 inch balls.
Place on prepared baking sheet.
Bake for 1518 minutes, or until cooked through.
Recipe adapted from Cooking Light.","url":"https://recipe.bluelayer.org/recipe/19576/cheesy-sausage-meatballs"},{"id":"19395","title":"Betty's Southern Gravy","ingredients":"wheat flour, white, all-purpose, unenriched
bacon, meatless
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black","directions":"cook sausage or bacon to desired preparedness.
drain drippings.
add flour gradually to drippings and salt and pepper to taste in hot pan.
brown to desired color.
add milk until you get proper consistancy.
bring to a boil and let set for a min then serve!","url":"https://recipe.bluelayer.org/recipe/19395/bettys-southern-gravy"},{"id":"19169","title":"Mjuktunnbrod (Swedish Flat Bread)","ingredients":"cream, sour, cultured
salt, table
syrups, corn, light
leavening agents, baking soda
wheat flour, white, all-purpose, unenriched","directions":"Mix sour cream and corn syrup together.
Sift together salt, baking soda and flour.
Mix all ingredients together.
Seperate into 20 balls.
Roll each one out flat.
Fry in a flat, dry skillet.
Keep oven on warm and as each one is finished place on a oven safe plate inside.
Serve quickly, spread butter on the bread and put in warm ground sausage and your favorite cheese.","url":"https://recipe.bluelayer.org/recipe/19169/mjuktunnbrod-swedish-flat-bread"},{"id":"18719","title":"Bavarian Party Dip","ingredients":"pork sausage, link/patty, unprepared
onions, raw
cheese, parmesan, hard
spices, pepper, black","directions":"Saute onions about 8-10 minutes.
Remove from heat and drain.
Put all in food processor.
Blend.
Serve on crackers or thinly sliced party rye.
Could be a fresh veggie dip.","url":"https://recipe.bluelayer.org/recipe/18719/bavarian-party-dip"},{"id":"18645","title":"Braunschweiger Dip","ingredients":"pork sausage, link/patty, unprepared
cream, sour, cultured
onions, raw","directions":"Mix all together with a hand mixer.
Chill.","url":"https://recipe.bluelayer.org/recipe/18645/braunschweiger-dip"},{"id":"18600","title":"Wholemeal Bread","ingredients":"leavening agents, yeast, baker's, active dry
wheat flours, bread, unenriched
water, bottled, generic
salt, table","directions":"'melt' yest in about a cupful of the water to make sure all is dissolved properly.
Add it to the water.
PUt dry ingredients into a bowl and slowly add the water with one hand whilst mixing with the other until all absorbed.
The dough may feel a bit sticky at this point but dont add any more flour yet!
remove from the bowl and knead on a worksurface for about 10 - 15 mins until the dough is smooth to the touch and has a distinct elasticity not present at the start of the process.
Put the dough into the bowl then leave to rise, covered with a polythene bag, in a warm place (approx 25 degrees C ok) for a couple of hours.
once the dough has risen, then take it out of the bowl and roll it into a long sausage shape about twice the length of one side of your loaf tin.
fold this into 3 then flatten into a rectangle with your knuckles.
Then, starting at the edge furthest from you roll the dough towards you (with some tension) and then pick it up and place it (seam side down) into an oiled loaf tin.
Leave to prove/rise for approx another hour before placing in a vrey hot oven (about 230 degrees C) for ten mins before turning down to 200 and baking for about another 25 minutes.","url":"https://recipe.bluelayer.org/recipe/18600/wholemeal-bread"},{"id":"18484","title":"Diane's Baked Beans With Sauerkraut","ingredients":"beans, snap, green, raw
sauerkraut, canned, solids and liquids
bacon, meatless
pork sausage, link/patty, unprepared
sugars, brown
catsup","directions":"Preheat oven 350.
Miix well.
Pour in cassserole dish.
Cover.
Bake covered for 2 hours.
Uncover and bake for 30 minutes.
I sometimes use turkey polish sausage.","url":"https://recipe.bluelayer.org/recipe/18484/dianes-baked-beans-with-sauerkraut"},{"id":"18391","title":"Mom's Summer Sausage","ingredients":"beef, grass-fed, ground, raw
salt, table
mustard, prepared, yellow
spices, pepper, black
spices, garlic powder
salt, table","directions":"Mix all ingredients well.
Cover and refrigerate.
Mix well once a day for 3 days.
On day 4 form into rolls approximately 12 inches long.
Bake 9 hours at 150 degrees.","url":"https://recipe.bluelayer.org/recipe/18391/moms-summer-sausage"},{"id":"17840","title":"Easy Drop Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
cream, whipped, cream topping, pressurized
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Preheat the oven to 450 degrees F.
Mix the flour, baking powder, sugar, cream of tartar, and salt.
Stir to mix.
Add the softened butter, mix until it forms coarse crumbs.
Add the milk.
Stir just until mixed.
If you over mix the batter, the biscuits will be tough.
Place by spoonfuls (about 1/4 cup to make 15 biscuits) onto a greased or parchment covered sheet pan.
Bake until puffed and golden, about 15 minutes.
I like them with cheese, myself.
But theyre plenty good plain (think: sausage & biscuits or with jam).
Throw in herbs if you like (1-2 teaspoons of dried herbs is about right).
If you want to add shredded cheese, use about 1 cup total.
Put 3/4 of it in the dough and the rest gets sprinkled on top.","url":"https://recipe.bluelayer.org/recipe/17840/easy-drop-biscuits"},{"id":"17839","title":"Sausage, Pepper & Onions Recipe","ingredients":"pork sausage, link/patty, unprepared
peppers, sweet, green, raw
onions, raw
spices, garlic powder
spices, pepper, black","directions":"Wash and seed green peppers.
Slice into half-inch strips.
Cut onions into 1/4 inch slices.
In large skillet saute/fry' onions and peppers in 2 Tbsp.
veg.
oil till limp and slightly brown.
Add in salt and pepper during cooking process.
Remove from skillet.
Brown meat in same skillet for 15 to 20 min or possibly till cooked through.
Return peppers and onions to skillet.
Simmer over low heat till ready to serve, stirring occasionally.
Cut meat into 4 inch pcs and serve warm on hoagie buns.","url":"https://recipe.bluelayer.org/recipe/17839/sausage-pepper-onions-recipe"},{"id":"17770","title":"Italian Sausage and Red Grapes","ingredients":"pork sausage, link/patty, unprepared
grapes, red or green (european type, such as thompson seedless), raw
vinegar, balsamic
butter, without salt","directions":"Parboil the hot sausage for about 10 minutes.
Add the grapes and the balsamic vineger to an oval baking dish.
Place the sausages on top of the grapes.
Bake the dish at the highest oven setting for 8 minutes and turn, then bake for another 8 minutes.
After the sausages are browned, remove them, mash some of the grapes and heat them with the pan juices until boiling.
Add the butter and whisk into a sauce.
Serve the sausages with the sauce and mashed potatoes.","url":"https://recipe.bluelayer.org/recipe/17770/italian-sausage-and-red-grapes"},{"id":"17462","title":"Deviled Sausages","ingredients":"oil, olive, salad or cooking
pork sausage, link/patty, unprepared
water, bottled, generic
soy sauce made from soy (tamari)
sauce, worcestershire
mustard, prepared, yellow
spices, pepper, red or cayenne
tomatoes, red, ripe, raw, year round average
sugars, brown","directions":"Heat olive oil in a large skillet over medium heat.
Cook sausages, about 15 minutes, until well browned and cooked through.
Drain fat, and return skillet and sausages to medium heat.
Stir in water, soy sauce, Worcestershire sauce, mustard, cayenne, tomato paste, and brown sugar.
Bring contents to a boil; reduce heat, and simmer, stirring occasionally, about 10 minutes.","url":"https://recipe.bluelayer.org/recipe/17462/deviled-sausages"},{"id":"17382","title":"Baked Sausage Links Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw","directions":"PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 400 F. OVEN
PLACE SAUSAGE ON 3 SHEET PANS (18 BY 26-INCH); BAKE IN 400 F. OVEN 10 Min Or possibly Till HEATED.
TURN AFTER 5 Min.
SERVING SIZE: 2 LINKS","url":"https://recipe.bluelayer.org/recipe/17382/baked-sausage-links-recipe"},{"id":"17260","title":"Favorite Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat
butter, without salt","directions":"Preheat the oven to 425F.
Lightly grease a baking sheet.
Place the flour, salt, and sugar in a large bowl and stir to mix.
Cut the butter and the shortening into the flour mixture using a pastry blender or two knives in a crosscutting motion until the mixture resembles coarse meal.
Work quickly so the butter remains cool and doesnt melt into the flour.
Create a well in the center of the flour-butter mixture.
Pour the buttermilk into the well and stir together just until all the flour is incorporated; do not overmix.
Turn the dough onto a lightly floured surface and knead two or three times, just until it comes together, and form into a flat disk.
Using a lightly floured rolling pin or your hands, roll or pat the dough 1/2 to 3/4 inch thick.
Lightly flour a 2- to 2 1/2-inch biscuit cutter and cut the biscuits, leaving as little space between each cut as possible and pressing down just once for each biscuit; do not twist the cutter.
If the dough begins to stick to the cutter, dip the cutter in a little flour.
Gather the excess biscuit dough, reroll once, and cut as many biscuits from it as possible.
Arrange the biscuits on the prepared baking sheet and bake for 15 to 18 minutes, until the biscuits have risen and are golden brown.
Remove from the oven and brush the tops with the melted butter.
Because biscuits are made with so few ingredients, the quality of each one is of utmost importance.
That probably accounts for why Southerners are so famously particular about the kind of flour and shortening they use in their biscuits.
My mother swears by Martha White flour and Crisco, whereas Iand many othersfavor White Lily flour, a brand that is practically synonymous with Southern baking.
As for shortening, there are factions that favor lard, those that favor vegetable shortening, and those that favor butter.
I use mostly butter for its superior flavor, but I typically add just a little bit of vegetable shortening or lard for extra flakiness.
Here are some quick tips that practically guarantee perfect biscuits every time.
For the softest biscuits, always use flour that has a low gluten content.
All purpose flour is a safe bet, and certain brands, such as White Lily and Martha White, are known for being extra soft.
Steer clear of whole-wheat or bread flour.
Do not add more flour than is needed to keep the dough from sticking together; if you add too much, the dough will be tough.
Do not mix or work the dough any more than is necessary to bring it together.
Never roll biscuit dough more than twice or your biscuits will be tough.
Any scraps left over from the second rolling can be wrapped around cooked sausage links and baked as pigs-in-blankets (see Saras Swaps, page 68) or baked as they arethey wont look as nice but theyll taste just as good!
Dip the biscuit cutter in flour to keep the dough from sticking to the cutter.
To allow your biscuits to more fully rise, cut straight down with the biscuit cutter and resist the urge to twist.
For biscuits with soft sides, bake them nestled up next to each other so the sides are touching.
For crispy sides, leave a one-inch space between the biscuits.
For a fail-proof way of cutting the butter into the flour without any danger of the butter melting, freeze the butter for several hours or overnight and then simply use a grater to grate the butter into the flour.
Rotate the pan halfway through baking for even cooking and color.","url":"https://recipe.bluelayer.org/recipe/17260/favorite-buttermilk-biscuits"},{"id":"16994","title":"Morisqueta Con Chorizo","ingredients":"lard
pork sausage, link/patty, unprepared
onions, raw
tomatoes, red, ripe, raw, year round average
rice, white, long-grain, regular, unenriched, cooked without salt","directions":"Heat the lard in a large frying pan, crumble the chorizo into it, and cook over low heat, stirring from time to time, until it is well heated through and beginning to fry.
Remove with slotted spoon and set aside.
Remove all but 3 tablespoons of the fat or add fat to make that amount.
Add the onion and fry for 1 minute or until transparent but not browned.
Add the chopped tomatoes and cook, stirring from time to time, over fairly high heat until reduced - about 3 minutes.
Stir in the chorizo and rice, add salt to taste, and keep turning over carefully until the rice is well heated through and all the flavors are combined.
Serve as a dry soup.","url":"https://recipe.bluelayer.org/recipe/16994/morisqueta-con-chorizo"},{"id":"16879","title":"Fantastic Sausage Dip","ingredients":"pork sausage, link/patty, unprepared
cheese, parmesan, hard
tomatoes, red, ripe, raw, year round average","directions":"Brown the ground sausage, and drain.
Add the rest of the ingredients and put it in a crock pot, heat through.
Bring a bag of chips!","url":"https://recipe.bluelayer.org/recipe/16879/fantastic-sausage-dip"},{"id":"16783","title":"Sausage Gravy I","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
bacon, meatless
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black","directions":"Brown sausage in a large skillet over medium-high heat.
Set aside, leaving the drippings in the skillet.
Mix bacon grease into the sausage drippings.
Reduce heat to medium, combine with flour, and stir constantly until mixture just turns golden brown.
Gradually whisk milk into skillet.
When the mixture is smooth, thickened, and begins to bubble, return the sausage to skillet.
Season with salt and pepper.
Reduce heat, and simmer for about 15 minutes.","url":"https://recipe.bluelayer.org/recipe/16783/sausage-gravy-i"},{"id":"16769","title":"Chorizo Meatballs","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
pork sausage, link/patty, unprepared
vinegar, cider
spices, paprika","directions":"Preheat oven to 425.
Mix all ingredients in a bowl.
The chorizo will not crumble like the ground pork.
So you'll want to tear it into smaller chunks so it blends well with the other ingredients.
Form mixture into 16 to 20 balls.
Place in a stoneware or glass baking dish.
Bake 20-25 minutes.","url":"https://recipe.bluelayer.org/recipe/16769/chorizo-meatballs"},{"id":"16669","title":"Basic Yogurt Biscuits","ingredients":"wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
yogurt, greek, plain, nonfat","directions":"Preheat the oven to 220C.
Mix the floury ingredients together well in a bowl.
Cut up the butter that's still cold right out of the refrigerator into small dices.
Put the butter in a bowl, and mix with the flour while mashing the dice with the back of a fork, until the four-butter mixture is crumbly.
Add the yogurt little by little and fold it in.
Bring the dough together.
It's fine if it's sticky.
Put the dough on a generously dusted work surface.
Dust a rolling pin with flour also, and roll the dough out 1 cm thick.
Fold it in half to make it 2cm thick.
Cut out round shapes from the dough using a cookie cutter or a glass.
I used a 5cm diameter tea cup.
Dip the rim of the cup or cutter in flour to prevent the dough from sticking to it.
Line a baking sheet with kitchen parchment paper, put the biscuits on and bake for about 7 minutes.
When the tops become browned they're done.
You can eat them as is, or with maple syrup or jam on the side!
Serve the biscuits American Country style with lots of sausage gravy,!
Please give it a try - it's worth it!
You can vary these by kneading cheese or chocolate into the dough.
This is a very variable basic biscuit dough.","url":"https://recipe.bluelayer.org/recipe/16669/basic-yogurt-biscuits"},{"id":"16544","title":"Cheddar Sausage","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
bacon, meatless
cheese, cheddar
salt, table
spices, pepper, black
spices, fennel seed
spices, nutmeg, ground","directions":"Place all ingredients in a food processor and process until thoroughly combined but still chunky.
Place the mixtrure in a piping bag.
Spread a sheet of large plastic wrap out on a just moistened work surface and pipe out a large bead of the sausage filling.
Leave several inches of platic wrap empty on either side of the sausage.
Roll up the plastic wrap carefully,try to avoid forming any air bubbles inside the plastic.
Grasp both ends of the plastic wrap and twirl the works repeatedly until the plastic tightens around the sausage.
If any air pockets form prick them with a pin.
Tie off both ends of the plastic then tie off the sausage at regular intervals forming links.
Poached the plastic wrapped links in simmering water for 5-7 minutes,depending on their thickness.
Just cook them through then cool the sausages by immersing them in ice water for a few minutes.
Cut off the plastic wrap and squeeze out the sausage.
When ready to serve quickly reheat them by browning them in a bit of butter until heated through.
Serve immediately.","url":"https://recipe.bluelayer.org/recipe/16544/cheddar-sausage"},{"id":"16502","title":"Ppk's Simple Italian Sausages- Vegan/Vegetarian","ingredients":"beans, snap, green, raw
soup, vegetable broth, ready to serve
oil, olive, salad or cooking
soy sauce made from soy (tamari)
vital wheat gluten
leavening agents, yeast, baker's, active dry
spices, garlic powder
spices, fennel seed
spices, pepper, red or cayenne
spices, paprika
spices, oregano, dried
spices, thyme, dried
spices, pepper, black","directions":"Get your tinfoil squares ready.
In a large bowl, mash the beans until no whole ones are left.
Throw all the other ingredients together in the order listed and mix with a fork (I find it easier to use my hands).
Get your steaming apparatus ready.
Divide dough into 8 even parts and form into little logs (about the size of a large hot dog.
).
Tightly wrap the dough in tin foil, like a tootsie roll, twisting the ends.
(I didn't wrap mine tight enough last time and they came out strangely shaped but they still cooked through and tasted great.
).
Place wrapped sausages in steamer (I use one of those cheap steamer baskets you can buy at the grocery store) and steam for 40 minutes.
Unwrap and enjoy or refrigerate for later (they also freeze well).","url":"https://recipe.bluelayer.org/recipe/16502/ppks-simple-italian-sausages-vegan-vegetarian"},{"id":"16470","title":"Spicy Sausage and Kale Soup","ingredients":"soup, beef broth or bouillon canned, ready-to-serve
potatoes, raw, skin
fresh red onions,
pork sausage, link/patty, unprepared
kale, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, red or cayenne","directions":"Add beef broth, potatoes and onions to a large pot.
Place the pot over the stove and cook over a medium heat uncovered for 10 minutes.
Add remaining ingredients.
Cover the pot and bring to a boil.
Reduce the heat and simmer for an additional 10 minutes, making sure the potatoes are tender and the kale is a nice shade of dark green.","url":"https://recipe.bluelayer.org/recipe/16470/spicy-sausage-and-kale-soup"},{"id":"16371","title":"Awesome Lil' Smokies","ingredients":"pork sausage, link/patty, unprepared
sugars, brown
bacon, meatless","directions":"Cut maple bacon in half.
Wrap each smokey in a piece of bacon and secure with a toothpick.
Place them in the center of an aluminum pan.
Sprinkle with the sugar.
Bake at 400F until bacon is done.
Dig in!","url":"https://recipe.bluelayer.org/recipe/16371/awesome-lil-smokies"},{"id":"16370","title":"Dip/sauce for chicken or sausages","ingredients":"butter, without salt
onions, raw
cream, sour, cultured
cream, sour, cultured
tomato products, canned, puree, without salt added
salt, table
spices, pepper, black
sugars, granulated","directions":"Melt butter in a sauce pan.
Cook the onions until transparent.
Add paprika, and then the sour cream, regular and light.
Warm the sauce through, and taste with tomato pure, salt, pepper and the optional sugar.","url":"https://recipe.bluelayer.org/recipe/16370/dip-sauce-for-chicken-or-sausages"},{"id":"16352","title":"Braised Sweet Sausage Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
orange juice, raw
syrup, maple, canadian
orange juice, raw","directions":"Heat the oven to 400 degrees F and arrange a rack in the middle.
Arrange sausage links in a single layer in a 13-by-9-inch baking dish.
Combine orange juice, syrup, and zest in a small bowl.
Pour juice mixture over sausage links and turn to coat.
Roast until browned and caramelized, turning halfway through, about 40 minutes.","url":"https://recipe.bluelayer.org/recipe/16352/braised-sweet-sausage-recipe"},{"id":"16269","title":"Low Carb Taco Salad Deluxe","ingredients":"beef, grass-fed, ground, raw
pork sausage, link/patty, unprepared
spices, chili powder
spices, garlic powder
spices, oregano, dried
spices, cumin seed","directions":"Combine salsa, sour cream and heavy cream and refrigferate.
Saute ground beef, chorizo, chili powder, garlic powder, oregano and cumin until browned.
Add water, reduce heat, cover and simmer for 10-15 minutes, stiring occasionally.
Remove lid and continue to simmer until water is almost all gone.
Taste for seasoning and add salt and pepper if needed.
Place lettuce in a gallon sized zipper bag and pour sour cream mixture over it.
Seal and shake to coat lettuce with dressing.
Divide lettuce among 4 plates and then divide remaining ingredients(including cooked mixture) evenly.","url":"https://recipe.bluelayer.org/recipe/16269/low-carb-taco-salad-deluxe"},{"id":"16183","title":"Kicked Up Pigs in the Blanket","ingredients":"oil, olive, salad or cooking
pork sausage, link/patty, unprepared
wheat flours, bread, unenriched
marmalade, orange
mustard, prepared, yellow","directions":"Preheat the fryer.
Bring a pot of salted water to a boil.
Poach the boudan for 4 minutes and drain.
Cool the boudin completely.
In a large saute pan, heat the olive oil.
When the oil is hot, sear the boudan for 2 minutes on each side.
Remove from the pan and cool.
Lightly flour a surface.
Roll out each piece to a 1/4-inch thick.
Spread 1 tablespoon of the marmalade in the center of each piece of dough.
Place a link of boudin on one third of the dough.
Carefully roll the dough and sausage up together, like rolling up a rug.
Make sure the sausage is covered completely.
Tuck the ends of the dough in and place the dough on a parchment-lined baking sheet, seam side down.
Cover the dough with plastic wrap and place in a warm, draft-free area.
Let the dough rise until double in size, about 30 to 45 minutes.
Gently lay the covered sausages in the hot oil and fry until golden brown, about 3 to 5 minutes, stirring constantly for overall browning.
Remove the pigs in the blanket from the oil and drain on a paper-lined plate.
Season with Essence.
Serve the pigs in the blanket with Creole mustard","url":"https://recipe.bluelayer.org/recipe/16183/kicked-up-pigs-in-the-blanket"},{"id":"15950","title":"Bacon Wrapped Sausages","ingredients":"pork sausage, link/patty, unprepared
bacon, meatless
sugars, brown","directions":"Preheat oven to 400 degrees F.
Cut each sausage and each slice of bacon in half.
Place a sausage half on the end of a slice of bacon and roll up.
Place seam side up and stick in a toothpick to secure it.
Transfer to a foil-lined baking sheet.
Repeat with remaining bacon and sausage.
Sprinkle brown sugar evenly on top of sausages, making sure to cover the tops of each one.
Cook in the oven for 1 hour, then transfer sausages to a paper towel-lined plate to drain excess oil.
Place on a serving dish and watch them disappear within minutes!
Enjoy!","url":"https://recipe.bluelayer.org/recipe/15950/bacon-wrapped-sausages"},{"id":"15895","title":"Bob Evans Sausage Con Queso Dip","ingredients":"pork sausage, link/patty, unprepared
cheese, parmesan, hard
sauce, salsa, ready-to-serve
snacks, tortilla chips, light (baked with less oil)","directions":"Crumble and cook sausage in large saucepan over medium heat until browned.
Drain and return to saucepan.
Add cheese to sausage.
Cook, stirring frequently, until cheese is melted.
Stir in salsa.
Serve warm with tortilla chips.","url":"https://recipe.bluelayer.org/recipe/15895/bob-evans-sausage-con-queso-dip"},{"id":"15730","title":"Kielbasa In Beer Sauce","ingredients":"pork sausage, link/patty, unprepared
water, bottled, generic
alcoholic beverage, beer, regular, all
sugars, brown
water, bottled, generic
vinegar, distilled
mustard, prepared, yellow
horseradish, prepared","directions":"Place whole sausage in pan with water.
Cover and simmer for 10 minutes.
Remove from heat and cut sausage into diagonal slices.
Return to skillet.
Add the cup of beer.
Cover and simmer another 10 minutes.
Add in brown sugar and liquefied cornstarch.
Stir in remaining ingredients.
(vinegar, mustard and horseradish).
Cook and stir until it is bubbly.
Serve with sauerkraut and enjoy.","url":"https://recipe.bluelayer.org/recipe/15730/kielbasa-in-beer-sauce"},{"id":"15557","title":"Easy Sausage and Rice","ingredients":"pork sausage, link/patty, unprepared
peppers, sweet, green, raw
onions, raw
celery, raw
water, bottled, generic
rice, white, long-grain, regular, unenriched, cooked without salt
salt, table
spices, pepper, black","directions":"Brown sausage, green pepper, onion and celery.
Drain well.
Add water, rice, salt and pepper and bring to a boil.
Reduce heat, cover and simmer 15-20 minutes until rice is tender.
Remove from heat and allow to rest 10 minutes.
Enjoy.","url":"https://recipe.bluelayer.org/recipe/15557/easy-sausage-and-rice"},{"id":"15540","title":"Lean Homemade Sausage","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
spices, thyme, dried
spices, marjoram, dried
spices, rosemary, dried
spices, pepper, black
salt, table","directions":"Mix all ingredients well with hands and put in air tight container.
Chill in refrigerator for 6-24 hours.
Shape into 1/2 inch think patties.
Cook in skillet or Broil for 4-5 minutes on each side.","url":"https://recipe.bluelayer.org/recipe/15540/lean-homemade-sausage"},{"id":"15457","title":"Spicy Potato Soup with Kale and Sausage","ingredients":"water, bottled, generic
pork sausage, link/patty, unprepared
oil, olive, salad or cooking
onions, raw
mushrooms, white, raw
salt, table
spices, pepper, black
spices, pepper, red or cayenne
kale, raw
potatoes, raw, skin
shortening, vegetable, household, composite
parsley, fresh","directions":"In a large stock pot, add the water and sausages, and bring to a boil over medium-high heat, turning regularly to ensure even cooking.
Once the water evaporates (about 10 minutes), add the olive oil, and brown the sausages for 5-7 minutes more.
Remove sausages from the pot and set on a plate to cool.
Turn the heat down to medium and add the diced onion into the pot.
Stir constantly and cook until just translucent, 5 minutes.
Add the mushrooms and cook 5 minutes more, stirring frequently.
Add the salt, pepper and red pepper flakes, mixing to combine.
Then add in the kale, tossing until just wilted, about 1-2 minutes.
When the cooked sausages are cool enough to handle, cut on the bias into 1/4 rounds.
Add them to the pot along with the potatoes and vegetable stock.
Bring up to a boil, then turn the heat down to simmer and add the lid.
Simmer for 15-20 minutes, or until the potatoes are tender.
Taste to see if the soup is seasoned well, and add more salt/pepper if necessary.
Add some fresh chopped parsley for color and dive in!","url":"https://recipe.bluelayer.org/recipe/15457/spicy-potato-soup-with-kale-and-sausage"},{"id":"15412","title":"Green Onion Cakes","ingredients":"wheat flour, white, all-purpose, unenriched
water, bottled, generic
onions, spring or scallions (includes tops and bulb), raw
honey
salt, table
oil, olive, salad or cooking","directions":"Add salt to flour in a mixing bowl and mix throughly.
Add honey to hot water in a separate cup or dish until the honey melts and mixes with the water.
Slowly add water/honey mixture into the flour while stirring the flour.
Knead the mixture until smooth (approximately 5 minutes).
If it is too dry add a little extra water.
If it is too wet, add a little flour.
Cover with plastic wrap and refrigerate for at least 1 hour.
After at least an hour remove mixture and roll into a sausage shape and divide into 10 equal portions.
You will work with one cake at a time so cover the others so they don't dry up.
For each portion of dough, roll into a ball between the palms of your hands, then on a floured surface roll the dough out into a thin round pancake.
Sprinkle the surface of the dough with green onions.
Roll the pancake into a sausage shape, trapping all the green onions inside the dough.
Roll the dough again along the length of the sausage to make a coil shape.
With the coil still standing up on your counter top flatten it with the palm of your hand (if you flatten it with the coil lying flat on your counter, the onion cake will open up while cooking).
Roll the dough into a circle about 5 inches in diameter and place to the side while you make the rest of the cakes.
Heat up the oil in a frying pan or skillet at a medium heat and fry each cake, one side at a time, until it is light brown.
Cut into quarters and serve with chili garlic dipping sauce.","url":"https://recipe.bluelayer.org/recipe/15412/green-onion-cakes"},{"id":"14956","title":"Monica Galetti's gnocchi with fennel and horseradish sauce recipe","ingredients":"potatoes, raw, skin
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
spices, fennel seed
spices, fennel seed
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, whipped, cream topping, pressurized
horseradish, prepared","directions":"To make the gnocchi: mix the hot potato without the skins to smooth then knead in the flour and chopped fennel.
Season lightly with salt and pepper.
Divide mix into two and roll out to a thick sausage about 2cm wide.
Use a sharp knife to cut bite size pieces.
Bring a pan of salted water to boil.
Place the gnocchi in to cook.
When it floats to the top it is ready
Scoop out with a slotted spoon and refresh in ice cold water and drain if you are not serving immediately.
Heat a non-stick pan and drizzle with a little oil, pan fry the gnocchi to crispy or golden brown, add fennel seeds and cook for 1 minute.
To make the sauce: place all ingredients in a saucepan and bring to boil, cover and leave warm until ready to serve.
Season with salt and pepper to taste.
Blitz with a hand blender or whisk together before serving.
Serve immediately with some wilted thinly sliced fennel tossed in a little oil, lemon juice, salt and pepper.","url":"https://recipe.bluelayer.org/recipe/14956/monica-galettis-gnocchi-with-fennel-and-horseradish-sauce-recipe"},{"id":"14809","title":"Sausage and Sauerkraut, Yummy","ingredients":"pork sausage, link/patty, unprepared
sauerkraut, canned, solids and liquids
spices, caraway seed
spices, basil, dried
sugars, brown
water, bottled, generic","directions":"Open your bag of sauerkraut and rinse and drain and put in bottom of large crock pot.
Cut up sausage and lay sausage on top of kraut.
Put seasoning's and water on top of all and mix with spoon really good.
Cook on high for 4 hours stirring every hour to mix well.
Enjoy!
:).","url":"https://recipe.bluelayer.org/recipe/14809/sausage-and-sauerkraut-yummy"},{"id":"14792","title":"Sausage Links with Apricot-Mustard Glaze","ingredients":"apricots, dried, sulfured, uncooked
mustard, prepared, yellow
spices, rosemary, dried
oil, olive, salad or cooking
pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Whisk apricot preserves in heavy medium saucepan over medium heat until melted and smooth, about 1 minute.
Add mustard and whisk until beginning to simmer, about 30 seconds.
Remove from heat.
Stir in chopped rosemary.
Season glaze to taste with salt and pepper.
(Can be made 1 day ahead.
Cover and refrigerate.
Stir over medium heat until heated through.)
Heat oil in heavy large skillet over medium-high heat.
Add sausages and saute until browned and cooked through, about 10 minutes.
Transfer to saucepan with glaze.
Stir over medium heat until sausages are glazed, about 1 minute.
Transfer to platter and serve.","url":"https://recipe.bluelayer.org/recipe/14792/sausage-links-with-apricot-mustard-glaze"},{"id":"14765","title":"Low Cal Sausage Egg Casserole","ingredients":"ground turkey, raw
onions, raw
peppers, sweet, green, raw
egg substitute, powder
cream, sour, cultured","directions":"Preheat oven to 350 degrees.
Cook sausage, onions and green peppers in a large nonstick skillet over medium high heat until sausage is browned, stirring to crumble.
Drain well.
Combine 3/4 of sausage mixture with egg substitute and sour cream.
Mix well.
Pour into an 8x8 inch baking dish coated with non stick cooking spray.
Bake at 350 degrees for 30 minutes or until semi-set.
Add remaining sausage mixture on top and continue baking until set.
About 15 minutes.","url":"https://recipe.bluelayer.org/recipe/14765/low-cal-sausage-egg-casserole"},{"id":"14562","title":"Italian Omelet","ingredients":"onions, raw
ground turkey, raw
egg substitute, powder","directions":"Spray medium nonstick skillet with cooking spray.
Add onions and sausage; cook on medium-high heat 5 min.
or until sausage is evenly browned, stirring occasionally.
Remove from skillet.
Pour egg product into skillet; cover with lid.
Cook 5 min.
; top with the sausage mixture.
Fold omelet in half with spatula; cook, covered, an additional 3 min.","url":"https://recipe.bluelayer.org/recipe/14562/italian-omelet"},{"id":"14360","title":"Holiday Sausage","ingredients":"pork sausage, link/patty, unprepared
sugars, brown
salt, table
vinegar, distilled
cornstarch
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
pineapple juice, canned or bottled, unsweetened, without added ascorbic acid
water, bottled, generic
peppers, sweet, green, raw
cherries, sweet, raw","directions":"Cut sausage links into quarters (1 1/2-inch pieces) and brown lightly in a skillet.
Mix brown sugar, salt and cornstarch in a chafing dish.
Stir in vinegar, pineapple juice and water.
Boil for five minutes.
Add remaining ingredients.
Serve hot from chafing dish.
Have guests spear chunks with toothpicks.","url":"https://recipe.bluelayer.org/recipe/14360/holiday-sausage"},{"id":"14356","title":"Italian Sausage","ingredients":"salt, table
spices, pepper, black
spices, fennel seed
spices, oregano, dried
spices, garlic powder
pork, fresh, loin, tenderloin, separable lean only, raw","directions":"Cut the pork into 1 1/2\" cubes.
Sprinkle combined seasoning on pork and toss to distribute.
Grind.
Shape sausage into patties.","url":"https://recipe.bluelayer.org/recipe/14356/italian-sausage"},{"id":"14327","title":"Potato Sausage (Baked)","ingredients":"potatoes, raw, skin
water, bottled, generic","directions":"Preheat oven to 350 degrees.
Line casserole with foil.
Cut a few slits into potato sausage.
Put into casserole and add 1/4 cup water.
Bake, uncovered, for 1 hour and 15 minutes.","url":"https://recipe.bluelayer.org/recipe/14327/potato-sausage-baked"},{"id":"14168","title":"Country Sausage Gravy","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
bacon, meatless
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black","directions":"Brown the pork sausage in a large skillet over medium-high heat.
Set aside, leaving the drippings in the skillet.
Stir the butter or bacon grease into the sausage drippings.
Reduce the heat to medium, add the flour, stirring constantly until the mixture turns a golden brown.
Gradually whisk the milk into skillet.
Once the mixture is smooth, thickened, and begins to bubble, return the sausage to skillet.
Season with salt and pepper.
Reduce the heat and simmer for about 15 more minutes.","url":"https://recipe.bluelayer.org/recipe/14168/country-sausage-gravy"},{"id":"14013","title":"Biscuits And Gravy Recipe","ingredients":"pork sausage, link/patty, unprepared
milk, buttermilk, fluid, cultured, lowfat
corn, sweet, white, raw
water, bottled, generic","directions":"Gravy: Crumble Sausage in a large pan and brown till all pink is gone.
Pour off fat and out back on fire.
Add in lowfat milk, heat gently till nearly boiling.
Mix corn starch with water, when lowfat milk/sausage is warm, blend in.
Mix well.
Stirring constantly, bring to a boil for one minute.
Reduce heat.
Salt & pepper to taste.
Biscuits: Buy Bisquick and follow recipe for Drop Biscuits.
/Large eggs","url":"https://recipe.bluelayer.org/recipe/14013/biscuits-and-gravy-recipe"},{"id":"14005","title":"American Farm Style Sausage Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
spices, pepper, red or cayenne
spices, thyme, dried
salt, table
spices, pepper, black
water, bottled, generic","directions":"Combine all ingredients, mix well and stuff into sheep casing.","url":"https://recipe.bluelayer.org/recipe/14005/american-farm-style-sausage-recipe"},{"id":"13902","title":"Breakfast Sausage","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
spices, pepper, red or cayenne
spices, thyme, dried
salt, table
spices, pepper, black
water, bottled, generic","directions":"In a bowl mix ground pork thoroughly with seasons.
Mix water into pork.
Shape pork mixture into medium size patties approx 1/4\" thick.
Fry patties on medium heat for approx 1-2 minutes on each side or until no longer pink inside.
NOTE: This pork mixture may also be stuffed into casings (Italian sausage size)--cut into links--fryed or grilled--served with BBQ sauce as a delicious\"Hot Link\" sausage!","url":"https://recipe.bluelayer.org/recipe/13902/breakfast-sausage"},{"id":"13760","title":"Sausage Stuffed Mushrooms Recipe","ingredients":"mushrooms, white, raw
pork, fresh, loin, tenderloin, separable lean only, raw
cheese, mozzarella, low sodium
bread crumbs, dry, grated, plain","directions":"Remove stems from mushrooms, chop stems and set aside.
In skillet over medium heat, cook sausage, remove to paper towel, reserve 2 Tbsp.
drippings to simmer mushroom stems about 5 min.
Remove skillet from heat, add in sausage, cheese and crumbs, stuff mushrooms.
Bake at 450 degrees for about 10 min.","url":"https://recipe.bluelayer.org/recipe/13760/sausage-stuffed-mushrooms-recipe"},{"id":"13758","title":"Onion Jam and Chorizos Pizza","ingredients":"jams and preserves, apricot
pork sausage, link/patty, unprepared
cheese, mozzarella, low sodium","directions":"Spead pizza base with onion jam.
top with the Chorizos and cheese.
Bake in preheated 180 degree celsius over on a baking paper lined tray for 12 minutes.","url":"https://recipe.bluelayer.org/recipe/13758/onion-jam-and-chorizos-pizza"},{"id":"13738","title":"Sawmill Gravy","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
wheat flour, white, all-purpose, unenriched
salt, table
spices, pepper, black
onions, spring or scallions (includes tops and bulb), raw
milk, fluid, 1% fat, without added vitamin a and vitamin d","directions":"Place sausage in a large, deep skillet.
Cook over medium heat until evenly brown.
Drain on paper towels, reserving 2 tablespoons fat in skillet.
Stir in flour, salt, and pepper.
Cook, stirring constantly, until flour is brown.
Add chopped green onion, and cook until tender.
Gradually stir in milk, and cook until thickened.
Add more milk if necessary to achieve preferred consistency.
Serve with sausage.","url":"https://recipe.bluelayer.org/recipe/13738/sawmill-gravy"},{"id":"13671","title":"Italian Turkey Sausage","ingredients":"ground turkey, raw
spices, garlic powder
spices, fennel seed
sugars, granulated
salt, table
spices, oregano, dried
spices, pepper, black","directions":"Combine all ingredients until well mixed.
Cover and refrigerate overnight.
Shape into 8 patties.
Cook in a skillet coated with nonstick spray about 3 minutes each side, meat thermometer should read 165 degrees.
You can also crumble the turkey into the skillet for crumbled sausage.","url":"https://recipe.bluelayer.org/recipe/13671/italian-turkey-sausage"},{"id":"13325","title":"Biscuits And Gravy Recipe","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
lard
wheat flour, white, all-purpose, unenriched
milk, buttermilk, fluid, cultured, lowfat","directions":"Fry up the sausage in a large frying pan, break up into little bits.
add in the Shortening and stir in.
now stir in the flour.
add in lowfat milk (about 1/2 qt) and cook or possibly thin till it is a nice gravy thickness.
Serve on biscuits add in some salt and a bunch of pepper.
A scrambled egg on the top is a nice touch.
/Large eggs","url":"https://recipe.bluelayer.org/recipe/13325/biscuits-and-gravy-recipe"},{"id":"13251","title":"Grandma's Easy Buttermilk Biscuits","ingredients":"wheat flour, white, all-purpose, unenriched
shortening, vegetable, household, composite
milk, buttermilk, fluid, cultured, lowfat","directions":"Use enough buttermilk to make the dough really sticky but still enough to knead and roll out.
Mix the ingredients together (add the buttermilk a little at a time).
Turn out the dough on a floured board and knead in more self rising flour (but try not to handle the dough too much!
).
Roll out the dough to about 1/4 inch and then fold the dough over to double it and press on it lightly.
This fold in the dough will make the biscuits pull apart easily after they are cooked.
Cut out biscuits about 2 1/2 inches in diameter using a glass dipped in flour.
Re-roll the dough as needed.
Place the biscuits in a baking pan up close against each other - this will make them rise higher.
Some people put a little bit of vegetable oil in one end of the pan and run the tops of the biscuits through the oil then place them in the other end of the pan.
This makes them get crustier and browner on top.
Bake the biscuits at 450F (230C) until they are lightly browned (about 15 minutes).
Serve with butter, jelly, honey, or filled with bacon, sausage, etc.
1 cup of flour makes about 4 or 5 biscuits, but you can increase the recipe easily, just always use one spoon of shortening the size of a small egg for each cup of flour.","url":"https://recipe.bluelayer.org/recipe/13251/grandmas-easy-buttermilk-biscuits"},{"id":"13247","title":"POLISH SAUSAGE IN TOMATO SAUCE (Kielbasa w Sosie Pomidorowym)","ingredients":"butter, without salt
onions, raw
wheat flour, white, all-purpose, unenriched
beef, grass-fed, ground, raw
tomato products, canned, puree, without salt added
sugars, granulated
pork sausage, link/patty, unprepared","directions":"Heat the butter and lightly brown the onions.
Add the flour and brown again.
Gradually stir in water or beef stock and bring to a boil.
Add the tomato puree, salt pepper and sugar.
Skin the sausage, cut into big cubes, and add to sauce.
Simmer the sauce for a few more minutes until the flavours blend.
Serve with potatoes.","url":"https://recipe.bluelayer.org/recipe/13247/polish-sausage-in-tomato-sauce-kielbasa-w-sosie-pomidorowym"},{"id":"13061","title":"Fennel Sausage","ingredients":"spices, fennel seed
pork, fresh, loin, tenderloin, separable lean only, raw
pork, fresh, loin, tenderloin, separable lean only, raw
spices, garlic powder
salt, table
sugars, granulated
spices, pepper, black
spices, paprika
spices, fennel seed
vinegar, red wine
water, bottled, generic","directions":"Toast the fennel seeds in a small skillet over high heat, shaking the skillet to keep the seeds from burning, until they are fragrant, about 1 minute.
Pour the seeds onto a plate and set aside to cool to room temperature.
Cut the pork shoulder and fatback into 1-inch cubes and put the cubes in a large bowl.
In a small bowl, combine the garlic, salt, sugar, pepper, paprika, fennel pollen, and toasted fennel seeds.
Stir the seasonings together and sprinkle them over the pork and fatback.
Toss to coat the meat with the seasonings, cover the bowl tightly with plastic wrap, and refrigerate for at least 24 hours and up to two days.
(If you are in a hurry, you can put the meat in the freezer until it is ice cold, but not frozen.)
Fit a meat grinder with the largest die and have the bowl of a standing mixer handy.
Remove the meat from the refrigerator (or freezer) and pass it through the grinder, catching the gound meat into the mixer bowl.
Fit the standing mixer with the paddle attachment.
Combine the vinegar and ice water.
Put the bowl with the ground meat in it on the standing mixer and mix them on low speed, gradually adding the vinegar and water until the meat is slightly sticky; you may not use all of the liquid.
Use the sausage according to your recipe, or transfer it to an airtight container or several containers.
Refrigerate the sausage for up to five days or in the freezer for up to three months.","url":"https://recipe.bluelayer.org/recipe/13061/fennel-sausage"},{"id":"13057","title":"Sausage Rice Bake","ingredients":"onions, raw
pork sausage, link/patty, unprepared
peas, green, frozen, unprepared
soup, beef broth or bouillon canned, ready-to-serve
rice, white, long-grain, regular, unenriched, cooked without salt
soup, beef broth or bouillon canned, ready-to-serve","directions":"1 gallon freezer bag or 8x8 casserole.
Assembly Directions:.
Saute minced onions and sausage until browned.
Add frozen peas and beef broth.
Simmer 10 minutes.
Stir in uncooked rice and broth.
Toss lightly and cool.
(It will absorb the broth).
To serve, thaw and add 1/2 cup water for each meal.
Sprinkle top with grated Parmesan cheese.
Bake at 375 for 20 - 30 minutes until rice is done.","url":"https://recipe.bluelayer.org/recipe/13057/sausage-rice-bake"},{"id":"12969","title":"Scottish Lorne Sausages: Square Breakfast Sausage!","ingredients":"beef, grass-fed, ground, raw
pork, fresh, loin, tenderloin, separable lean only, raw
delallo, italian seasoned breadcrumbs,
water, bottled, generic
salt, table
spices, coriander seed
spices, pepper, black
spices, nutmeg, ground","directions":"Lorne Sausage.
Put everything in big bowl together and give it a really good mix by hand.
Then ideally put the mix into a loaf tin or rectangular pan about 10\" x 4\" x 3\".
Put the sausage meat block in the freezer for a little while until it's just starting to set.
Remove it from the tin and cut the sausage block into the thickness of slices you prefer.
Put the slices, separated by cling film, into freezer bags and put them back in the freezer.
To Serve.
When required, defrost and grill or fry in a little fat or oil until brown and crispy on the outside, and cooked through.
Serve with bacon and eggs for breakfast.
Serve with chips and baked beans for a larger meal.
Traditionally served in a bread roll (\"roll on sausage\" in Scotland) as a morning-after recovery aid, laced with HP Brown Sauce.","url":"https://recipe.bluelayer.org/recipe/12969/scottish-lorne-sausages-square-breakfast-sausage"},{"id":"12530","title":"Hot Italian Sausage","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
salt, table
spices, garlic powder
spices, pepper, black
spices, paprika
oil, olive, salad or cooking
spices, anise seed
spices, fennel seed
spices, pepper, red or cayenne","directions":"Place the ground pork into a large bowl.
Season with salt, garlic salt, black pepper and paprika.
In a blender or food processor, blend together the oil, anise seed, fennel seed and red pepper flakes.
Mix everything into the ground pork until well blended.
Refrigerate for 24 hours to let flavors blend.
Bag and freeze in portions that suit your needs.","url":"https://recipe.bluelayer.org/recipe/12530/hot-italian-sausage"},{"id":"12945","title":"Sauerkraut Sausage Bake","ingredients":"sauerkraut, canned, solids and liquids
onions, raw
kielbasa, polish, turkey and beef, smoked
potatoes, raw, skin
cheese, parmesan, hard","directions":"In casserole dish, mix together sauerkraut and chopped onion.
Place sliced kielbasa over mixture.
Prepare mashed potatoes and add 2 tbsp of cheese.
Spread mashed potatoes over sausage.
Sprinkle with remaining cheese.
Bake uncovered at 400 degrees for 35-40 minutes.","url":"https://recipe.bluelayer.org/recipe/12945/sauerkraut-sausage-bake"},{"id":"12888","title":"Toulouse Sausage","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
pork, fresh, loin, tenderloin, separable lean only, raw
spices, pepper, black
spices, pepper, black
spices, nutmeg, ground
sugars, granulated
salt, table
water, bottled, generic","directions":"Place the pork, salt pork, black pepper, white pepper, nutmeg, sugar, and salt in a large bowl and mix with your hands to distribute the seasonings evenly.
Add the water and continue mixing with your hands until the ingredients are thoroughly blended.
Cook and taste a small sample, then add more salt if needed.
Leave in bulk and shape as directed in individual recipes or stuff into hog casing.
Cover and refrigerate for 1 hour to firm.
Saute or grill, or cook as directed in individual recipes.
(The uncooked sausage will keep in the refrigerator for up to 3 days, or in the freezer for up to 1 week.)","url":"https://recipe.bluelayer.org/recipe/12888/toulouse-sausage"},{"id":"12697","title":"Turkey Sausage Patties","ingredients":"ground turkey, raw
spices, cumin seed
spices, pepper, red or cayenne
spices, garlic powder
spices, coriander seed
spices, pepper, black
spices, paprika
spices, oregano, dried
spices, basil, dried
soup, swanson chicken broth 99% fat free","directions":"Combine turkey and dry spices in a large bowl.
Mix together throughly.
Add the chicken broth, mixing well.
Let stand for 15 to 20 minutes.
Form the turkey into 8 patties, approximately 3/4 inch thick.
Cook patties in a nonstick skillet over medium heat for 7 to 8 minutes on each side or until throughly cooked.
Makes four servings.","url":"https://recipe.bluelayer.org/recipe/12697/turkey-sausage-patties"},{"id":"12688","title":"No Sage Turkey Sausage","ingredients":"ground turkey, raw
spices, garlic powder
spices, fennel seed
sugars, granulated
salt, table
spices, oregano, dried
spices, pepper, black","directions":"Combine all very well & refrigerate overnite.
makes about 4 patties, or enough crumbled for a good size pizza or casserole.","url":"https://recipe.bluelayer.org/recipe/12688/no-sage-turkey-sausage"},{"id":"12669","title":"Au Gratin Sausage Skillet","ingredients":"kielbasa, polish, turkey and beef, smoked
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
potatoes, raw, skin
shortening, vegetable, household, composite
water, bottled, generic
cheese, cheddar","directions":"In a skillet over medium heat, cook sausage in until lightly golden; drain.
Add potatoes with contents of sauce mix.
Stir in water.
Cover and cook for 18 minutes, stirring often.
Add vegetables; cover and cook for 5 minutes, or until vegetables are tender.
Sprinkle with cheese.
Remove from heat; cover and let stand until cheese is melted.","url":"https://recipe.bluelayer.org/recipe/12669/au-gratin-sausage-skillet"},{"id":"12632","title":"Basic Arepa Dough Recipe","ingredients":"wheat flour, white, all-purpose, unenriched
salt, table
butter, without salt","directions":"Arepas are simple corn cakes first made by the Indians of Colombia and Venezuela.
They were an important part of their diet, like corn tortillas were to the Aztecs.
Over the centuries, the poor people of Colombia and Venezuela continued to use them as inexpensive, easy-to-prepare source of nourishment.
Today, these humble corn cakes are a comfort food for the rich and poor alike, a heart-warming tribute to simplicity, tradition, versatility, and good taste.
Originally, arepas were made from dry corn kernels which were soaked overnight in water and lime to remove the skins, then cooked, liquid removed and grnd into masa (dough).
Thanks to modern technology, a pre-cooked harina de masa is now available at most Latin American markets.
An instant masa can be made by simply mixing this corn flour (either white or possibly yellow) with a little salt and sufficient boiling water to make a stiff dough.
The dough is then shaped into flat round cakes of varying thicknesses, depending on the intended use, and cooked on a griddle or possibly deep-fried.
In parts of Colombia, arepas are cooked atop a flagstone slab which is first heated and then brushed with fat.
Another Colombian specialty - arepas de chocolo - are made from fresh corn and cooked on top of banana leaves.
Colombian arepas are generally thinner than their Venezuelan counterparts.
The standard Venezuelan arepa looks somewhat like a flat bread roll, crispy on the outside and doughy on the inside.
They can be split open and buttered, or possibly spread with cream cheese or possibly fresh goat cheese.
Made this way, they are served for breakfast or possibly as an accompaniment for grilled fowl, fish, meat stews, or possibly sausages.
In Venezuela, the doughy inside is sometimes scooped out, and the shell is filled with savory mixtures of grnd or possibly minced pork, beef, ham, chicken, seafood, vegetables, or possibly beans.
They are excellent first courses.
Venezuelan mandocas, for example, are cheese arepas shaped into rings and deep-fried.
Another specialty is bollos pelones - balls of arepa dough stuffed with seasoned grnd meat, either fried or possibly poached in water, then served with tomato sauce.
A popular snack in Colombia consists of arepas served with fresh cheese and fried chorizo (sausage).
Colombians also make tasty soups using fresh masa or possibly leftover arepas.
Arepitas dulces make great desserts.
The versatile arepa indeed proves which unpretentioius food can be not only satisfying but also delicious.
In a large mixing bowl, combine flour and salt.
Add in water, stir with a wooden spoon to make a soft dough.
Let stand for 5 min, then knead for 3 min.
Dough is ready to be shaped into standard arepas, or possibly to be mixed and kneaded with other ingredients such as cheese, chicharrones (pork rind), etc.
To shape arepas: The standard Venezuelan arepa is 3 inches in diameter, 3/4 inch thick.
Columbian arepas are larger and thinner, about 4 inches in diameter, 1/4 inch thick.
To make arepas, oil or possibly wet hands lightly and shape dough into balls.
Place between 2 pcs of wax paper or possibly plastic wrap and flatten into a circle; shape the edges to create a smooth disc.
To cook arepas: Heat a griddle or possibly cast iron skillet over medium heat; grease lightly and cook arepas on both sides, turning a couple of times till a crust is formed.
Colombian arepas are ready to be served at this point, spread with butter.
Venezuelan arepas have to be baked in a preheate 350-degree oven for 15 min.
To check for doneness, tap the arepa lightly - if a hollow sound is heard, it's ready.
Split open, add in butter and serve warm.
Arepas freeze well if frzn while still hot.
Freeze in layers separated by plastic wrap.
Reheat frzn arepas wrapped in aluminum foil in a preheated 350-degree oven for 10 min or possibly till heared through.","url":"https://recipe.bluelayer.org/recipe/12632/basic-arepa-dough-recipe"},{"id":"12587","title":"Braun Burgers","ingredients":"beef, grass-fed, ground, raw
pork sausage, link/patty, unprepared
cream, sour, cultured
fresh red onions,
pickle relish, sweet
mustard, prepared, yellow","directions":"Using an electric mixer, combine all ingredients and mix well.
Shape mixture into 4 patties, each about 3/4-inch thick.
Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes.
Personally, I think this burger goes nicely with a bleu cheese dressing, tomatoes, pickles, lettuce, and thinly sliced onion on a big, crusty bun.
:).","url":"https://recipe.bluelayer.org/recipe/12587/braun-burgers"},{"id":"12578","title":"My Perfect Shiny Bagels","ingredients":"wheat flours, bread, unenriched
sugars, granulated
salt, table
leavening agents, yeast, baker's, active dry
water, bottled, generic
oil, olive, salad or cooking
seeds, sesame seeds, whole, dried
honey","directions":"Kneading Put all the ingredients except the honey and dried fruit into a food processor and process for 2 to 3 minutes.
(If you use your hands mix and knead the dough for approximately 10 minutes to bring the dough together until elastic.
Add the dried fruit at this point if you use any and knead until the dried fruit are distributed evenly.
If the dried fruit of your choice is chunky chop them first.
Otherwise it will be difficult to shape the dough later with chunky fruit.
If you add the dried fruit before mixing the other ingredients in the food processor they will be shredded inside and the resultant dough doesn't look as good.
The first proving: Shape the dough into a big ball and put into a plastic bag.
Keep it in a 40C oven for 12 minutes or in a warm place for 20 minutes.
The dough doesn't have to rise so much.
I divided the dough into 2 portions with dried tomatoes and chocolate chips.
RestingDivide the dough into 4 portions and shape into small balls.
Place the dough balls with the seam side down and cover with moistened tea towel.
Leave to rest for 10 minutes.
ShapingPlace the dough ball with the seam side up.
Roll out into a flat round and roll up into a sausage shape.
It is very elastic so it is difficult to shape.
Try to stretch the dough from the centre towards the edges with your hands.
Flatten one end of the sausage shape and join to the other end to make a ring shape.
Splash the ends with a tiny bit of water and squeeze them together to seal.
The second proving Place the prepared dough onto baking parchment and leave in the 40C oven for 15 minutes.
Spray the surface with some water (or splash water with your fingers).
They don't have to rise so much at this point either.
Remove the bagels from the oven and preheat the oven to 210C-250C.
(The bagels will actually be baked at 200C but when you open the oven door the temperature drops.
Set the temperature higher for this reason).
When the oven is at about 150C heat a frying pan of water to simmer until about 80C.
Add the honey.
At 80C the water is bubbling gently.
Honey works better than sugar to create a shiny finish.
Kettling Place the bagel dough into the simmering water and cook each side for 30 seconds.
Cooking for too long causes wrinkles on the surface.
Cook until the bagels have risen a little.
BakingLine a baking tray with the parchment paper you used in the previous step.
Place the kettled bagel dough on the oven tray and put the tray into the oven straight away (It is alright if the bagel surface is wet.)
The oven is already preheated so bake at 200C for 10-15 minutes.
While baking the bagels will rise a lot and become shiny and plump.
Tip: Brush the surface with a tiny bit of butter and spread with kitchen paper to create shiner finish.
How shiny!","url":"https://recipe.bluelayer.org/recipe/12578/my-perfect-shiny-bagels"},{"id":"12573","title":"Mediterranean Pineapple Pasta Salad","ingredients":"pineapple, raw, all varieties
cheese, parmesan, hard
ground turkey, raw
peppers, sweet, green, raw
parsley, fresh
oil, olive, salad or cooking
vinegar, balsamic
salt, table
spices, pepper, black","directions":"In large bowl, combine pineapple, tortellini, sausage, bell pepper and parsley.
Combine remaining ingredients for salad dressing.
Add dressing to salad; toss until mixed.","url":"https://recipe.bluelayer.org/recipe/12573/mediterranean-pineapple-pasta-salad"},{"id":"12512","title":"Little Smokies","ingredients":"sauce, barbecue
sugars, brown
catsup
sauce, worcestershire
pork sausage, link/patty, unprepared","directions":"Stir together barbecue sauce, brown sugar, ketchup, Worcestershire sauce and wieners in the pot of a slow cooker.
Cook on low for 2 hours, or until ready to serve.
Adapted from Hillshire Farms.","url":"https://recipe.bluelayer.org/recipe/12512/little-smokies"},{"id":"12436","title":"Biscuits and Gravy","ingredients":"pork sausage, link/patty, unprepared
butter, without salt
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black","directions":"Brown sausage in skillet, stirring until it crumbles.
Drain, reserving 1 Tbs.
drippings in skillet.
Set sausage aside.
Add butter to drippings, heat over low heat.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk, cook over medium heat stirring constantly.
Stir in seasonings and sausage.
cook until heated.
I use a whisk.
Hey, Don't forget your favorite Bisquits ( I use grands).
Thanks SueL for the reminder.","url":"https://recipe.bluelayer.org/recipe/12436/biscuits-and-gravy"},{"id":"12277","title":"Sausage Quiche Recipe","ingredients":"cheese, parmesan, hard
onions, raw
pork sausage, link/patty, unprepared","directions":"With mixer:","url":"https://recipe.bluelayer.org/recipe/12277/sausage-quiche-recipe"},{"id":"12059","title":"Tofu & Porc Sausages (Italian Style)","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
tofu, raw, regular, prepared with calcium sulfate
spices, pepper, black
spices, oregano, dried
spices, basil, dried
spices, garlic powder
spices, pepper, red or cayenne
spices, fennel seed
spices, paprika
spices, onion powder
salt, table","directions":"With your hands, mix all the ingredients together.
Mix it very well.
With your palms form about 30 small sausages (4-5 inches long).
You can preserve them in your fridge for about 3-4 days or keep them in your freezer up to 1 month.
It takes about 10-15 min to cook them in a non-stick pan.
Bon appetit!","url":"https://recipe.bluelayer.org/recipe/12059/tofu-porc-sausages-italian-style"},{"id":"11890","title":"Easy Braunschweiger Ball","ingredients":"pork sausage, link/patty, unprepared
cheese, parmesan, hard
sauce, worcestershire
spices, garlic powder
nuts, walnuts, english","directions":"Use Braunschweiger and cream cheese at room temperature.
Mix first four ingredients together and form a ball.
Refrigerate for 15-20 minutes.
Cover with nuts and serve with crackers.","url":"https://recipe.bluelayer.org/recipe/11890/easy-braunschweiger-ball"},{"id":"11877","title":"Macaroon Bars (Lees Version)","ingredients":"potatoes, raw, skin
sugars, powdered
spartan, real semi-sweet chocolate baking chips,
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)","directions":"Boil potato until soft; drain and mash well.
I know it seem a very small amount but it is all you need (promise).
Cool this slightly.
Gradually start to add and mix the icing sugar until it becomes very stiff and hard to mix any more.
(You may need less or more than in ingredient list; it depends on the potato).
It is ready when you can roll a ball of it in your hands and it is only slightly sticky.
Have a grease proof or silicone sheet on your work surface (or dust with icing sugar).
Cover your hand with icing sugar to prevent sticking.
Take enough of the mixture to make a thin sausage about 2 or 3\" in length.
Place onto the paper.
These may not always look staight; it does not matter.
Continue until all the mixture has gone.
Your first ones should now be set (be able to pick up, quite stiff).
Next step is to have a bowl of the melted chocolate and a bowl of coconut ready (side by side is easiest for the dipping).
Now take each piece and dip into chocolate and then roll in the coconut and place back onto the sheet to dry.
Enjoy.
Noone ever believes that this sweet is made with potato and tastes like heaven.
I have used chopped nuts to cover, as a change from coconut, and this worked well.","url":"https://recipe.bluelayer.org/recipe/11877/macaroon-bars-lees-version"},{"id":"11833","title":"Savory Scones","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
onions, raw
milk, buttermilk, fluid, cultured, lowfat
milk, fluid, 1% fat, without added vitamin a and vitamin d
onions, raw
spices, oregano, dried","directions":"Cook sausage and chopped onions in a skillet over medium heat until browned, breaking up sausage as it cooks.
Drain off excess fat; cool slightly.
In medium size bowl combine baking mix and sausage mixture.
Pour in milk and stir with a fork just until evenly moistened.
Turn out on an ungreased baking sheet.
With floured hands, pat into an 8-inch round and cut in eighths with a sharp knife.
Sprinkle instant onion and oregano over the top.
Bake at 400 degrees F for 20 minutes.
Cool 5 minutes and serve warm.
Variation: Add a little grated cheese to baking mix.","url":"https://recipe.bluelayer.org/recipe/11833/savory-scones"},{"id":"11635","title":"Sweet Italian Turkey Sausage","ingredients":"ground turkey, raw
spices, basil, dried
sugars, brown
salt, table
spices, fennel seed
spices, pepper, black
spices, pepper, red or cayenne
spices, garlic powder
spices, cloves, ground
spices, nutmeg, ground","directions":"Combine all ingredients an mix thoroughly.
Shape into patties, links, or crumble into skillet and brown over medium heat.
Mixture may be made in advance up to 36 hours and let sit in the refrigerator to absorb the flavors, or can be shaped and frozen until ready to use (do not re-freeze previously frozen ground turkey).
Thaw in the refrigerator.","url":"https://recipe.bluelayer.org/recipe/11635/sweet-italian-turkey-sausage"},{"id":"11421","title":"Sausage Balls","ingredients":"pork sausage, link/patty, unprepared
wheat flour, white, all-purpose, unenriched
cheese, cheddar
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, onion powder
spices, garlic powder
spices, pepper, black
celery, raw","directions":"Combine dry ingredients.
Add cheddar cheese and mix well.
Mix sausage with cheese mixture.
Form into 12 balls.
Place in shallow, ungreased pan.
Bake at 350 for 15 minutes until golden brown.","url":"https://recipe.bluelayer.org/recipe/11421/sausage-balls"},{"id":"11369","title":"Hand-Kneaded Bread with Vegetable Oil","ingredients":"wheat flours, bread, unenriched
salt, table
sugars, granulated
leavening agents, yeast, baker's, active dry
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
oil, olive, salad or cooking","directions":"Heat the milk and heavy cream until warm to the touch.
Put the bread flour in a bowl.
Add salt, yeast and sugar (keeping the salt away from the other two).
Pour the milk on the yeast.
Mix with a rubber spatula and transfer the mixture on to a work surface.
Knead with the lower part of your palm (near your wrist), rubbing the dough from closest to you and stretch out.
It will be sticky for a while, but it will clump up eventually.
(The picture doesn't look good but...)
When it clumps, pour the canola oil on the dough and rub with both of your hands.
The dough will absorb the oil after a while.
When the dough has absorbed the oil, repeat the process of rubbing the dough a few times.
Use your wrist, pound the dough onto the work space and then fold it into half, pound the dough again and fold it into half.
Repeat the pounding and folding process a few times.
When the surface of the dough becomes smooth, roll the dough into a ball while pulling and tucking the surface in.
(Don't let go of the dough when you are pounding it.
Pound the dough like you are stretching it.)
Cover the bowl with the dough using a shower cap.
Let it sit for the 1st proofing in a warm place until the dough doubles in size.
I recommend keeping it by a window that gets a lot of sun or in a car.
When the dough has risen, coat your finger with flour and do the finger check.
If you poke a hole in the dough but it closes up soon after you take your finger out, let it sit a little bit more.
Gently punch down the dough and divide it into 3 portions using a bench scraper.
Tuck the cut ends in and roll into balls.
Let it sit for 15 minutes, making sure that it doesn't dry out.
Roll out the dough out and fold into thirds.
Seal the joint parts well using your finger.
(You can roll the dough any way you like.)
Line the balls of dough in the pan as shown, with one in the center and two on the ends.
If you want to give the bread a rounded top, let the dough rise to 1 to 2 cm higher than the mold.
If you want the bread to be a square shape on top, let the dough rise to 2 cm lower than the mold.
Bake in a 360F/180C oven for 30 minutes.
Cover with an aluminum foil if it starts to burn.
Cheese Bread Shape the dough into balls and make a cross cut using scissors.
Top with pizza cheese in the cut and bake.
Braided bread with sausages.
Brown Sugar Bread When you roll out the dough after the 1st proofing, sprinkle some brown sugar and roll, then let it sit for the 2nd proofing.","url":"https://recipe.bluelayer.org/recipe/11369/hand-kneaded-bread-with-vegetable-oil"},{"id":"11276","title":"Biscuits All Covered In Gravy","ingredients":"wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
milk, fluid, 1% fat, without added vitamin a and vitamin d
butter, without salt
pork sausage, link/patty, unprepared
wheat flour, white, all-purpose, unenriched
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
salt, table
spices, pepper, black
soy sauce made from soy (tamari)","directions":"Preheat oven to 450
Put sausage on stove at a medium heat
Add dry biscuit ingredients to large bowl, stir together
Add butter and milk, stir until all mixed
Spoon biscuits onto greased cookie sheet
Bake biscuits 12-16 minutes, flipping after 6-8 minutes
Cook sausage until mostly done, chop into small pieces.
Add butter to sausage, stir til all butter melted
Sprinkle flour over sausage, stir
Slowly add milk, constaltly stiring
Add soy sauce, salt and peppr to taste","url":"https://recipe.bluelayer.org/recipe/11276/biscuits-all-covered-in-gravy"},{"id":"11220","title":"Merguez Bites","ingredients":"oil, olive, salad or cooking
pork sausage, link/patty, unprepared","directions":"Heat the olive oil in a nonstick skillet over medium-low heat.
Add the sausage, raise the heat to medium, and saute until it is a nice brown colour all over - 12 to 15 minutes.
Sere immediately on a small oval plate.
NOTE: If you prefer, the sausage can be grilled whole over high heat, 3 inches from the heat source, for about 12 minutes.
Let it rest for 10 minutes before slicing it into 3 inch lengths.","url":"https://recipe.bluelayer.org/recipe/11220/merguez-bites"},{"id":"11204","title":"Baked Black Beans And Sausage Recipe","ingredients":"beans, snap, green, raw
shortening, vegetable, household, composite
pork sausage, link/patty, unprepared
onions, raw
sauce, salsa, ready-to-serve
molasses
sugars, brown
mustard, prepared, yellow
salt, table
spices, pepper, black
cornstarch
water, bottled, generic","directions":"Rinse beans.
In bowl, cover beans with 3 times their volume of water.
Let soak for 12 hrs or possibly overnight; drain.
Use 18- to 24-c. (4.5 to 6 L) slow cooker; cook beans with stock on High for 3 hrs or possibly till tender.
Add in remaining ingredients except for cornstarch and cool water; cook on High for 3 hrs.
Whisk cornstarch with cool water; stir into slow cooker.
Cook on High for 15 to 20 min or possibly till thickened.
NOTES : Black beans give a modern twist to an old classic.","url":"https://recipe.bluelayer.org/recipe/11204/baked-black-beans-and-sausage-recipe"},{"id":"11105","title":"Linguica Con Queso (Cheese-Grilled Sausage)","ingredients":"pork sausage, link/patty, unprepared
cheese, gouda","directions":"Slice the sausage in half lengthwise.
Preheat grill to medium-high.
Brush and oil grill grate.
Grill sausage, cut side down, until sizzling and golden brown, 3-5 minutes.
Turn sausage over.
Thickly sprinkle cut side with cheese.
Close grill lid and continue grilling until sausage is browned on uncut side and cheese is melted and bubbling, about 3 minutes more.
Using a spatula, carefully transfer the linguica to a cutting board, keeping the cheese on top.
Cut crosswise into 1\" pieces.
Serve on toothpicks.","url":"https://recipe.bluelayer.org/recipe/11105/linguica-con-queso-cheese-grilled-sausage"},{"id":"11032","title":"Savory Sausage Gravy","ingredients":"pork sausage, link/patty, unprepared
mushrooms, white, raw
onions, raw
spices, garlic powder
wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, black
spices, nutmeg, ground
spices, basil, dried","directions":"In a large skillet or pan over medium heat, cook sausage, mushrooms, onion, and garlic until sausage is no longer pink.
Drain fat off of sausage mixture (if you use a chicken or turkey sausage there may be very little or no fat at all to drain off).
Stir in flour and sugar until sausage mixture is well coated.
Gradually add milk, stirring constantly.
Continue to cook over medium heat, stirring constantly until gravy thickens, about 5 minutes.
Remove from heat and stir in black pepper, nutmeg, and basil.
Serve hot over your favorite biscuits or toast.","url":"https://recipe.bluelayer.org/recipe/11032/savory-sausage-gravy"},{"id":"10884","title":"Shrimp Fajitas In Lettuce Recipe","ingredients":"onions, spring or scallions (includes tops and bulb), raw
rice vinegar,
soy sauce made from soy (tamari)","directions":"Mix sauce ingredients.
Set aside.
In large skillet, over medium heat, saute/fry sausage and green and red peppers 8 min or possibly till browned.
Break up sausage with a spoon.
Stir in shrimp, ginger and pepper flakes; saute/fry 2 min or possibly till shrimp are cooked.
Spoon about 2 Tbsp.
shrimp mix in each radicchio leaf.
To eat, roll radicchio around filling and dip in sauce.
Makes about 20.","url":"https://recipe.bluelayer.org/recipe/10884/shrimp-fajitas-in-lettuce-recipe"},{"id":"10837","title":"Nigella Lawson Cocktail Sausages","ingredients":"pork sausage, link/patty, unprepared
oil, sesame, salad or cooking
honey
soy sauce made from soy (tamari)","directions":"Preheat the oven to 200C/400 degrees F.
Separate the sausages if they are linked and arrange them in a large, shallow-sided roasting tin.
Whisk together the oil, honey and soy sauce and pour over the sausages.
Mix all together.
Bake for 25 to 30 minutes.
Give them a stir about halfway through cooking.","url":"https://recipe.bluelayer.org/recipe/10837/nigella-lawson-cocktail-sausages"},{"id":"10735","title":"Macedonian Sausages Filling","ingredients":"pork, fresh, loin, tenderloin, separable lean only, raw
leeks, (bulb and lower leaf-portion), raw
spices, pepper, red or cayenne
spices, pepper, black
spices, cumin seed
spices, oregano, dried
spices, garlic powder
spices, paprika","directions":"Mix ground pork, leeks, red pepper, black pepper, cumin, oregano, garlic powder, and paprika together.
Stuff in casings.","url":"https://recipe.bluelayer.org/recipe/10735/macedonian-sausages-filling"},{"id":"10672","title":"Sausage and Rice Bake","ingredients":"rice, white, long-grain, regular, unenriched, cooked without salt
pork sausage, link/patty, unprepared
celery, raw
onions, spring or scallions (includes tops and bulb), raw
peppers, sweet, green, raw
salt, table
spices, pepper, black
soup, chicken broth or bouillon, dry
nuts, pecans","directions":"In a shallow 2 qt casserole, place rice.
Set aside.
In a large skillet, over medium heat, saute sausage, stirring to crumble meat.
Drain and discard excess fat.
In the same skillet, combime celery, onions and green peppers with sausage.
Cook until vegetables are tender and onion is transparent.
Stir in salt, pepper and broth.
Increase heat to high and boil mixture 2 to 3 minutes.
Combine mixture with rice.
Cover dish with tight fitting lid or heavy duty foil.
Bake at 350 degrees until rice absorbs liquids and is tender, about1 hour and 15 minutes.
To serve, fluff rice with fork and garnish with pecan halves.","url":"https://recipe.bluelayer.org/recipe/10672/sausage-and-rice-bake"},{"id":"8943","title":"Lovable And Bitter Sausage Balls","ingredients":"- * 1/2 c. brown sugar
- * 2 pounds. sausage
- * 1 1/4 c. ketchup
- * 1 tbsp. soy sauce
- * 1 tbsp. lemon juice
- * 1 can bite pineapple","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Roll sausage inside balls, brown and incorporate other substances. Cook until eventually carried out inside of gradual cooker.
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8943/lovable-and-bitter-sausage-balls"},{"id":"8897","title":"Italian Green Beans","ingredients":"- 15 oz can stewed tomatoes, chopped
- 4 cans(8 oz) sliced mushrooms (do not drain)
- 3 (1 lb.) cans Italian style and design green beans, 2 of them worn out
- 15 minutes. Increase green beans and combine. Bake at 250 stages inside a coated casserole for 30 minutes to 2 several hours; or within just a sluggish cooker upon minimal up to 3 hrs.","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Brown sausage and drain. Include all substances until green beans. Incorporate appropriately and simmer for
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8897/italian-green-beans"},{"id":"8874","title":"Crockpot Spaghetti Sauce","ingredients":"- 4 tbsp. cooking oil
- 1 sm. onion, finely chopped
- 1 (15 1/2 oz.) can tomato sauce
- 1 1/2 c. water
- 1 lb. floor beef
- 1 (29 oz.) can tomato puree
- 1 (6 oz.) can tomato paste
- 1 tsp. salt
- 2 pounds. sausage (Italian one-way links or place structure)","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Brown flooring beef inside 2 tablespoon very hot oil inside frying pan. Whenever nearly browned, increase onion and proceed browning right up until onion is delicate. Pour meat and
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8874/crockpot-spaghetti-sauce"},{"id":"8870","title":"Crockpot Warm Dip","ingredients":"- * 1 pound Italian Sausage - incredibly hot
- * 1 body weight velveeta - Mexican model - very hot
- * 1 can rotel tomatoes (fatigued)
- * 1 jar speed picante sauce - sizzling
- * 1 jalapeno pepper - finely diced","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
- -Brown sausage and drain alongside with jalapeno pepper. - -Increase to sluggish cooker/Crock Pot with other substances and simmer upon reduced for 1 hour or extra until finally
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8870/crockpot-warm-dip"},{"id":"8867","title":"Web Site 153 Of 245","ingredients":"- 8 chicken thighs (I made use of 3 substantial breasts)
- 1 can diced tomatoes (I utilized 1 can complete tomatoes chopped up)
- 1 can tomato paste (I made use of 1 can Rotel tired)
- 1 chopped bell pepper
- 1 chopped onion chopped ham (I utilized one thick slash ham chopped up) diced sausage (I still left this out merely mainly because I didn't consist of any) Tabasco sauce to style (I remaining this out)","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
-Toss it all inside the crock and cook upon small 4-5 several hours. I thickened it a very little at the stop with cornstarch. I aided it previously mentioned brown rice. The ham g
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8867/web-site-153-of-245"},{"id":"8833","title":"Crockpot Chicken And Sausage Paella","ingredients":"- 2 1/2 to 3 kilos. meaty chicken parts
- 1 tbsp. cooking oil
- 8 oz. cooked smoked turkey sausage, halved lengthwise and sliced
- 1 major onion, sliced
- 3 cloves garlic, minced
- 2 tbsp. snipped new thyme or 2 tsp. dried thyme, overwhelmed","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
e-reserve://Internet pages/crockpot_recipes.htm
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8833/crockpot-chicken-and-sausage-paella"},{"id":"8821","title":"Crockpot Cajun Sausage & Rice","ingredients":"- 8oz Kielbasa sausage, minimize within 1/4\" slices
- 1 (14 1/2oz) can diced Tomatoes with liquid
- 1 medium Onion, diced
- 1 medium Green Pepper, diced
- 2 Celery stalks, thinly sliced
- 1 TBSP Chicken bouillon granules
- 1 TBSP Steak sauce
- 3 Bay leaves or 1 tsp dried Thyme
- 1 TSP sugar
- 1 cup raw quick Rice","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Incorporate sausage, tomatoes, onion, green pepper, celery bouillon, steak sauce, bay leaves, sugar and sizzling pepper sauce in just crockpot. Deal with and cook upon Small for 8
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8821/crockpot-cajun-sausage-rice"},{"id":"8789","title":"Crocked Kielbasa","ingredients":"- 1 pound Kielbasa sausage -- sliced
- 1 Can complete tomatoes -- (28 ounces) undrained
- 9 ounces Frozen French-slice Green beans
- 1 Can pitted black olives -- (6 ounces)(exhausted and still left entire)
- 3 Garlic cloves -- minced
- 1 medium Onion -- sliced
- 1 medium Green pepper -- chopped
- 1 teaspoon Basil -- overwhelmed
- 1 teaspoon Oregano -- overwhelmed
- 1 pound Pasta of your preference
- 4 ounces Parmesan -- recently grated","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Inside a medium skillet, saute floor beef. The moment browned, move to crockpot. Incorporate all other components except if pasta and parmesan Simmer upon small for 6-8 hrs. Cook p
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8789/crocked-kielbasa"},{"id":"8761","title":"Cannellini Alla Catania","ingredients":"- 1 lb Dried canellini beans (white kidney beans)
- 6 c Water
- 2 Very hot Italian sausages, sliced
- 1 lg Onion, chopped
- 1 lg Garlic clove, minced
- 2 lg Tomatoes, ripe, peeled and coarsley chopped
- 1 Bay leaf, crumbled
- 3 Strips of orange rind (1inside)
- 1 ts Salt","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
e-guide://Web pages/crockpot_recipes.htm
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8761/cannellini-alla-catania"},{"id":"8751","title":"Bayou Gumbo","ingredients":"- * 3 tablespoons Pillsbury Easiest All Reason Flour
- * 3 tablespoons oil
- * 1/2 pound smoked sausage, lower into 1/2 inch slices
- * 2 cups frozen slash okra
- * 1 higher onion, chopped
- * 1 substantial green bell pepper, chopped
- * 3 garlic cloves, minced
- * 1/4 teaspoon floor purple pepper (cayenne)
- * 1/4 teaspoon pepper
- * 1 (14.5 ounce) can diced tomatoes, undrained
- * 1 (12-ounce) package deal frozen shelled deveined cooked medium shrimp, rinsed
- * 1 1/2 cups raw every month extensive-grain white rice
- * 3 cups water","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Within just little saucepan, incorporate flour and oil; mixture perfectly. Cook, stirring generally, more than medium-substantial warmth for 5 minutes. Stop warm to medium; cook, s
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8751/bayou-gumbo"},{"id":"8732","title":"Even Further Water To Protect","ingredients":"- 3 stalks celery chopped
- 3 carrots diced
- 1 major onion chopped
- 3 cloves garlic sliced
- 1 pound turkey Italian sausage sliced
- 2 cans stewed (or diced) tomatoes","directions":"1. Prep and measure ingredients.
2. Combine ingredients in the recommended order.
3. Adapted method:
Mix initially 5 elements (liquid need to go over mix through 1\"-2\") inside Crock Pot Cook upon substantial for 2 several hours Insert being substances and move cooker to very low a
4. Serve and enjoy.","url":"https://recipe.bluelayer.org/recipe/8732/even-further-water-to-protect"},{"id":"8235","title":"Popeye's Biscuits","ingredients":"- 1 Pound Spicy vast majority breakfast sausage
- 14 Ounce Can very clear chicken broth
- 1/2 cup Longˆ’grain rice
- 1 Teaspoon Dry minced onion","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Brown sausage inside of skillet untiil red coloration disappears, crumbling with fork. Stir within broth, rice and minced onion. Simmer carefully, protected, 18 to 20 minutes or until finally rice is comfortable and opti.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8235/popeyes-biscuits"},{"id":"8221","title":"Pizza Topping:","ingredients":"- 1 lb. Mozzarella, sliced slender
- 1 lb. Italian Sausage, taken out in opposition to the Casing and crumbled
- 1 can Complete tomatoes, worn out and Coarsely beaten
- 2 cloves Garlic, peeled and minced
- 5 Contemporary basil leaves, chopped fantastic
- 4 tbls. Recently grated Parmesan Cheese","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Pour the hot water into a massive blending bowl and dissolve the yeast with a fork. Incorporate 1 cup of flour, all of the cornmeal, salt, and, and vegetable oil. Blend perfectly with a spoon. Proceed stirring in just th.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8221/pizza-topping"},{"id":"8212","title":"Pita Bread","ingredients":"- 1 weighty green pepper, diced
- 1 major onion, diced
- 2 oz. (1/2 adhere) margarine
- 1 teas. garlic powder
- 1 lb. various pasta (wheels, shells, spirals, ziti)
- 1/2 lb. pepperoni ˆ’ sliced skinny ˆ’ then slash inside of 50 percent
- 8 oz. mozarella cheese (shredded)
- 1/2 lb. hamburger (browned)
- 1/2 lb. italian sausage (browned)
- 1 ˆ’ 16 oz. jar meat flavored Prego sauce","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Soften margarine above medium significant warm inside a skillet. Include onions, peppers, and garlic powder. Saute for around 4 minutes. In the meantime, cook pasta in accordance to box guidelines. Warm sauce and merge w.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8212/pita-bread"},{"id":"8173","title":"Olive Back garden Property Dressing","ingredients":"- 3/4 cup onions, diced 1/8 inch
- 1 slash bacon, 1/4ˆ’inch diced
- 1 1/4 teaspoon garlic cloves, minced
- 1 ounce chicken bouillon
- 1 quart water
- 2 medium potatoes, minimize inside of 50 % lengthˆ’sensible, then slice within just 1/4ˆ’inch slices
- 2 cups cavallo vegetables (kale can be substituted), slash inside fifty percent, then sliced into 1/16ˆ’inch strips
- 1 1/2 cups sausage website link ˆ’ spicy, preˆ’cooked, lower in just fifty percent lengthˆ’intelligent, then lower at an frame of mind into 1/2ˆ’inch slices
- 3/4 cup weighty whipping product
- 15 to 20 minutes or till accomplished.","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Area sausage connection on to sheet pan and bake within 300 diploma oven for Issue onions and bacon into 3 to 4 quart saucepan and cook onions higher than medium warm till the onions are just about distinct. Incorporate .
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8173/olive-back-garden-property-dressing"},{"id":"8131","title":"Upon the facet: Speed Picante Sauce","ingredients":"- 1. Preheat an electric powered griddle to 275 . Split aside the sausage, and stirˆ’fry it with the onions until finally the sausage is browned.
- 2. Include relating to 1/4 can of diced green chilies moreover an equivalent selection of diced tomatoes. Move forward to stirˆ’fry for concerning 1 instant.
- 3. Pour the scrambled eggs on to the griddle and mixture the eggs with the
- 4. Microwave your tortillas for 20 to 30 seconds, exactly to marginally very hot and melt them.
- 5. Put 1/4 of the cooked eggˆ’sausage combination down the heart of each and every tortilla. Include 2 cheese halves flippantly spaced lengthwise, and fold the tortilla 1/3 of the path up. Then fold once more crosswise 1/3 of the course within just, and back again to comprehensive.
- 6. Wrap every single burrito within a 12x12 sheet of waxed paper, make it possible for sit for 5 minutes, then microwave 15 seconds upon higher.","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: sausage, onions, peppers and tomatoes. Do not insert salt or pepper, McDonald's doesn't. Stirˆ’fry till the eggs are finished. Provide with picante sauce if chosen.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8131/upon-the-facet-speed-picante-sauce"},{"id":"8130","title":"McDonald's Huge Mac","ingredients":"- 1/4 pound Jimmy Dean monthly, raw breakfast sausage
- 1 1/2 Tablespoons reˆ’hydrated dried chopped onion
- 1 4 ounce can of Outdated El Paso diced green chilies
- 1 Tablespoon canned diced tomatoes (drain liquid)
- 4 eggs, scrambled having McDonald's treatment
- 4 8ˆ’inch flour tortillas
- 4 slices Kraft deliˆ’Magnificent legitimate American cheese","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Cook until done and season to taste.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8130/mcdonalds-huge-mac"},{"id":"8060","title":"Italian Sausage","ingredients":"- 1/2 cup Honey
- 1/2 cup Dim vinegar
- 1/2 cup Dim brown sugar, packed
- 2 eggs
- 2 tablespoons flour
- 2 tablespoons written French's yellow mustard
- 1/2 cup Jack Daniel's whiskey
- 9 ounce bottle Kraft's horseradish (product)","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Put honey, vinegar, sugar, eggs and flour into blender a couple seconds to combination at large tempo right up until comfortable. Go to a 2ˆ’quart saucepan. Cook upon medium higher whipping briskly with whisk to steer cl.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/8060/italian-sausage"},{"id":"7941","title":"Chinese Sesame Chicken","ingredients":"- 1 lb. floor lean pork
- 1 teaspoon salt
- 2 Tablespoons chili powder
- 1/4 teaspoon cumin
- 1/2 teaspoon oregano
- 2 cloves garlic, pressed
- 2 Tablespoons vinegar","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Incorporate all elements. Let to sit right away within just the fridge. Sort into patties as with other sausage, or crumble and fry.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7941/chinese-sesame-chicken"},{"id":"7873","title":"Retain the services of Pillsbury \"Grands\" Buttermilk Biscuits (5 biscuits for each can)","ingredients":"- 1 Egg for every biscuit
- 2 oz. flooring breakfast sausage for each biscuit, or 2 slices bacon
- 1 cut American cheese for each biscuit","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Plan biscuits in accordance to package deal guidance. In the meantime, cook bacon and/or sausage. Flatten the sausage out to be over the exact diameter as your tuna cans, and cook. Battle every egg independently and fry .
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7873/retain-the-services-of-pillsbury-grands-buttermilk-biscuits-5-biscuits-for-each-can"},{"id":"7848","title":"Bob Evan's Sausage Gravy","ingredients":"- 1 pk Dry Yeast
- 1/4 cup Water
- 2 1/4 cups Hot water
- 6 tb Olive oil,+ more for pans
- 6 cups Flour
- 1 ts Salt
- 30 to 40 minutes.","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Dissolve yeast inside hot water (105F is perfect). Enable it sit for 2 minutes. Insert the chill out of the ingedients and blend properly. Change out on to board and knead for 10 minutes. Desired destination again inside.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7848/bob-evans-sausage-gravy"},{"id":"7847","title":"Bob Evans Peanut Butter Pie","ingredients":"- 1 pound Bob Evans Farms Unique Recipe Vast majority Sausage
- 1/4 cup allˆ’motive flour
- 2 cups milk
- 8 published biscuits","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: salt & pepper to style Crumble sausage into a enormous skillet. Cook about medium warmth until finally browned, stirring sometimes. Stir within flour till dissolved. Bit by bit stir inside of milk. Cook right up until th.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7847/bob-evans-peanut-butter-pie"},{"id":"7799","title":"Andouille Sausage","ingredients":"- 2 cups flour
- 1 tsp. baking powder
- 3 /4 tsp. salt
- 1/4 tsp. baking soda
- 1 1/4 sticks unsalted butter (10 Tbsp.)
- 2 cups packed golden brown sugar
- 2 hefty eggs
- 2 tsp. vanilla
- 3/4 cup chocolate chips
- 3/4 cup chopped pecans","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Preheat oven to 350 ranges. Flour and butter a 9 x13 x 2 pan. Sift flour into a bowl. Combination flour, baking powder, salt, and baking soda. Preset apart. Soften butter. Within just blending bowl, stage melted butter a.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7799/andouille-sausage"},{"id":"7798","title":"Almond Pleasure Bars","ingredients":"- 1ˆ’1/2 Yards enormous sausage casing, virtually (over 2ˆ’3 inches large)
- 4 Pound Lean contemporary pork
- 2 Pound Pork bodyweight
- 3 1/3 Tablespoon Finely minced garlic
- 2 Tablespoon Salt
- 1/2 Teaspoon Recently floor black pepper
- 1/8 Teaspoon Cayenne
- 1/8 Teaspoon Chili powder
- 1/8 Teaspoon Mace
- 1/8 Teaspoon Allspice
- 1/2 Teaspoon Dried thyme
- 1 Tablespoon Paprika
- 1/4 Teaspoon Floor bay leaf
- 1/4 Teaspoon Sage
- 5 Teaspoon Colgin's liquid hickory smoke","directions":"1. Prepare all ingredients and equipment before starting.
2. Build the dish in stages over medium heat, stirring as needed.
3. Adapted method: Soak the casing relating to an hour in just chilly water to melt it and to loosen the salt within just which it is packed. Slash into 3 backyard garden lengths, then Room the slender conclude of the sausage stuffer insid.
4. Finish, taste, and serve.","url":"https://recipe.bluelayer.org/recipe/7798/almond-pleasure-bars"},{"id":"7767","title":"Sausage And Cheese","ingredients":"- 5 cups (650 g) all-rationale flour or
- 3/4 tsp. (2 g) fast paced dry yeast
- 1 tbsp. (18 g) salt
- 14 oz. fresh new pork sausage, finely chopped
- 7 oz. (200 g) Bra Tenero or Cheddar cheese, diced
- Salt to style
- cheese is bubbly and the crust is golden brown.","directions":"1. Prep and measure ingredients before starting.
2. Make the dough/base and let it rest if needed.
3. Add toppings or fillings evenly and cook until golden.
4. Slice and serve hot for best texture.","url":"https://recipe.bluelayer.org/recipe/7767/sausage-and-cheese"},{"id":"7758","title":"Pepperoni Pizza","ingredients":"- 4 cups (500 g) all-reason flour or
- 2 tsp. (12 g) salt
- 14 oz. (400 g) mozzarella cheese, thinly sliced
- 20 slices spicy pepperoni sausage","directions":"1. Prep and measure ingredients before starting.
2. Make the dough/base and let it rest if needed.
3. Add toppings or fillings evenly and cook until golden.
4. Slice and serve hot for best texture.","url":"https://recipe.bluelayer.org/recipe/7758/pepperoni-pizza"},{"id":"7589","title":"A few-PORK PIE","ingredients":"- 3 tablespoons butter
- 1 pound vast majority pork sausage
- 3 tablespoons all-cause flour
- 1 cup milk or hefty product
- 1 tablespoon dried parsley
- 1 teaspoon dried sage or thyme
- 1 teaspoon savory
- 1 teaspoon recently flooring black pepper
- 1 cup broth
- 1 cup cooked ham, cubed","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7589/a-few-pork-pie"},{"id":"7586","title":"A few-CHEESE POLENTA GRATIN WITH ITALIAN SAUSAGES","ingredients":"- 12 ounces adorable or incredibly hot vast majority Italian sausage
- 8 ounces clean button or cremini mushrooms, cleaned and sliced
- 2 cloves garlic, minced
- 2 cups bought tomato-basil pasta sauce
- 1 tablespoon excess-virgin olive oil
- 1 cup ricotta cheese
- 1 cup shredded mozzarella or provolone cheese
- 1 cup finely shredded Asiago cheese","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7586/a-few-cheese-polenta-gratin-with-italian-sausages"},{"id":"7578","title":"Crammed ACORN SQUASH","ingredients":"- 2 cups frozen nation-design hash browns
- 1 cup frozen peas
- 1 pound pork sausage
- 2 tablespoons a lot more-virgin olive oil, or to style
- Salt and recently flooring black pepper to style","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7578/crammed-acorn-squash"},{"id":"7575","title":"MEATLOAF WITH CREAMY MUSHROOM GRAVY","ingredients":"- 1 tablespoon a lot more-virgin olive oil
- 1 teaspoon butter
- 3 cloves garlic, minced
- 1 cup carrots, peeled and grated
- 8 ounces fresh new button or cremini mushrooms, cleaned and chopped
- 1 cup dry crimson wine
- 1 cup wonderful bread crumbs
- 1 cup milk
- 3 pound lean floor beef
- 1 pound lean flooring pork
- 1 pound light Italian sausage
- 1 tablespoon freeze-dried parsley
- 1 teaspoon cute paprika
- Salt and recently flooring pepper to flavor","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7575/meatloaf-with-creamy-mushroom-gravy"},{"id":"7570","title":"SAUSAGE, BACON, AND BEAN FEAST","ingredients":"- 8 ounces flooring pork sausage
- 1 teaspoon dried thyme, beaten
- 3 cups chicken broth","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7570/sausage-bacon-and-bean-feast"},{"id":"7503","title":"BAVARIAN-Design TURKEY SAUSAGE SKILLET","ingredients":"- 1 tablespoon cooking oil
- 2 tablespoons all-rationale flour
- 1 cup apple cider or apple juice
- 1 cup chicken broth
- 2 tablespoons stone-floor mustard
- 1 pound cooked smoked turkey sausage, slice into chunk-sizing slices
- 1 teaspoon caraway seeds","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7503/bavarian-design-turkey-sausage-skillet"},{"id":"7458","title":"CASSOULET","ingredients":"- Water as demanded
- 1 pound salt pork or bacon, diced
- 2 tablespoons butter
- 2 tablespoons additional-virgin olive oil
- 6 cloves garlic, minced
- 1 pound Polish sausage, sliced
- 4 cups chicken broth
- 10 cups water, or as essential
- 1 cup tomato purée
- Salt and recently flooring pepper to flavor","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7458/cassoulet"},{"id":"7453","title":"Pink BEANS AND RICE","ingredients":"- 2 cups water or chicken broth, or much more as expected
- 1 bunch green onions, cleaned and chopped
- 7 cloves garlic, minced
- 2 tablespoons dried parsley
- 1 cup ketchup
- 1 tablespoon Worcestershire sauce
- 2 teaspoons warm sauce, or to flavor
- 1 teaspoon dried thyme
- 1 pound smoked sausage, sliced
- 1 pound Pickled Pork, slice into cubes (watch recipe within just sidebar) Salt and recently floor black pepper to flavor
- 2 cups white vinegar, 1„","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7453/pink-beans-and-rice"},{"id":"7451","title":"PUERTO RICAN CHICKEN AND BEANS","ingredients":"- 1 pound salt pork or bacon, diced
- 3 cloves garlic, minced
- 1 pound Spanish or Mexican chorizo sausage, diced or thinly sliced
- 1 pound ham, chopped
- 4 cups water, or additional, as required
- 2 teaspoons Worcestershire sauce
- 2 cups kale, demanding stems eliminated, and thinly sliced
- Salt and recently floor black pepper to style","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7451/puerto-rican-chicken-and-beans"},{"id":"7435","title":"pound","ingredients":"- 2 tablespoons bacon weight or peanut oil
- 1 clove garlic, minced
- 1 pound lean flooring pork
- 1 pound Italian sausage
- 3 cups chicken broth
- 1 pound chicken livers
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dried parsley
- 1 cup raw very long-grain rice
- Water, if demanded
- Salt and recently floor pepper to flavor","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7435/pound"},{"id":"7434","title":"JAMBALAYA","ingredients":"- 3 tablespoons bacon body weight or peanut oil
- 3 cloves garlic, minced
- 1 pound smoked sausage, thinly sliced
- 1 pound cooked ham, diced
- 3 cups chicken broth
- 1 tablespoon dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon warm sauce, or to style
- 1 cup Worcestershire sauce
- 2 cups very long-grain rice, raw
- Water as demanded
- 1 pound shrimp, peeled and deveined
- Salt and recently floor pepper to flavor","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7434/jambalaya"},{"id":"7424","title":"FILIPINO PORK WITH RICE NOODLES","ingredients":"- 1 cup peanut oil
- 2 cloves garlic, minced
- 1 pound pork tenderloin, reduce into slim strips
- 1 pound adorable Chinese sausage, slash into slim slices
- 1 cup napa cabbage, chopped
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 cup chopped leeks, effectively rinsed
- 1 tablespoon Annatto Oil (watch recipe inside sidebar) Clean chopped cilantro to style","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7424/filipino-pork-with-rice-noodles"},{"id":"7420","title":"SPAGHETTI PIZZA","ingredients":"- 1 pound spaghetti
- 2 cups pasta sauce
- 1 teaspoon granulated sugar
- 1 pound mozzarella cheese, grated
- 6 ounces soppressata sausage, minimize into 1„ \" cube
- 4 ounces recently grated Parmigiano-Reggiano cheese
- 1 cup weighty product
- 1 tablespoon dried parsley
- Salt to style
- 1 teaspoon recently floor pepper
- 8 ounces refreshing button or cremini mushrooms, cleaned and sliced
- 6 ounces pepperoni, thinly sliced","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7420/spaghetti-pizza"},{"id":"7398","title":"GUMBO","ingredients":"- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1 teaspoon cayenne powder
- 1 teaspoon salt
- 1 pound andouille sausage
- 1 pound okra, slash into 1„ \" rounds
- 1 pound shelled shrimp
- 8 ounces crabmeat
- 1 cup cooked lengthy-grain rice for each particular person
- 1 cup refreshing parsley, chopped","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7398/gumbo"},{"id":"7388","title":"PUERTO RICAN CHICKEN STEW","ingredients":"- 2 teaspoons dried oregano, beaten
- 1 teaspoon recently floor black pepper
- 2 teaspoons paprika
- 1 teaspoon salt
- 4 tablespoons further-virgin olive oil
- 1 ounce salt pork or bacon, diced
- 2 ounces ham, diced
- 1 pound chorizo or smoked sausage
- 1 cup minimal pimiento-crammed olives
- 1 tablespoon capers, rinsed and exhausted
- 1 tablespoon Annatto Oil (view Filipino Pork with Rice Noodles recipe within just Part
- 2 cups transformed rice
- 3 cups water
- 1 cup frozen peas","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7388/puerto-rican-chicken-stew"},{"id":"7380","title":"SEAFOOD STEW","ingredients":"- 2 tablespoons further-virgin olive oil, as well as more for serving
- 1 pound smoked sausage, sliced into chunks
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano, overwhelmed
- 8 cups chicken broth
- 1 pound kale, chopped","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7380/seafood-stew"},{"id":"7302","title":"PAN-SEARED SCALLOPS AND CHORIZO","ingredients":"- 6 ounces chorizo sausage
- 1 pound scallops, reduce in just 50 % if higher
- 1 cup chopped clean parsley","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7302/pan-seared-scallops-and-chorizo"},{"id":"7233","title":"SAUSAGE AND CHEESE SCRAMBLE","ingredients":"- 1 tablespoon more-virgin olive oil
- 1 pound flooring sausage
- 4 cups frozen hash brown potatoes
- 1 cup water or hefty product
- Salt and recently floor pepper to flavor
- 1 pound Cheddar cheese, grated","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7233/sausage-and-cheese-scramble"},{"id":"7231","title":"HASH BROWNS WITH SAUSAGE AND APPLES","ingredients":"- 2 tablespoons olive oil
- 1 tablespoon butter
- 5 cups frozen shredded hash brown potatoes
- Salt and recently flooring pepper to flavor
- 6 ounces cooked smoked sausage, coarsely chopped","directions":"1. Assemble and measure all ingredients before beginning.
2. Prepare the pan or pot and preheat if the dish requires oven cooking.
3. Combine ingredients in sequence, stirring or layering for even cooking.
4. Cook until the texture and doneness are correct, then adjust seasoning.
5. Plate and serve hot, or chill first if the recipe is served cold.","url":"https://recipe.bluelayer.org/recipe/7231/hash-browns-with-sausage-and-apples"},{"id":"6853","title":"American Forcemeat Balls","ingredients":"- 1 Tb. butter
- 1 tiny onion
- 1 egg
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 Tb. chopped parsley
- 1/2 c. sausage meat","directions":"1. Unique step: AMERICAN FORCEMEAT BALLS
2. Unique step: 1-1/2 c. bread, with no crusts
3. Unique step: Sprint of nutmeg
4. Unique step: Soften the butter in just a saucepan and incorporate the onion finely chopped. Fry for numerous minutes above the fire. Soak the bread within water right up until effectively softened and then squeeze out all the water. Combination with the bread the egg, salt, pepper, nutmeg, parsley, and meat, and to this incorporate in addition the butter and fried onion. Kind tiny balls of this combination and saute them inside of shallow bodyweight, fry them within deep weight, or, at the time brushing them earlier mentioned with
5. Unique step: excess weight, bake them inside the oven. Spot a handful of within just each individual serving of soup.","url":"https://recipe.bluelayer.org/recipe/6853/american-forcemeat-balls"},{"id":"6707","title":"Sausage Gravy: A Correct Cafe Recipe","ingredients":"- 1 1/2 weight sausage
- 2 ounces excess weight in opposition to cooked sausage
- 1/2 ounce onions, minced
- 1 1/2 ounces flour
- 2 cups beef or pork stock
- 1 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper","directions":"1. Cook sausage, drain and help you save the weight
2. Mix in onions to weight and cook right up until clear
3. Add flour and cook 5 minutes however DO NOT brown the flour (you comprise particularly manufactured a \"roux\" ) Warm stock and milk alongside one another inside of a different pan
4. Add your \"roux\" to the stock-milk blend, stirring with a whip
5. Cook right up until thick and delicate
6. Add salt and pepper to taste and include back again the cooked sausage and stir
7. Amazing!
8. To come across my solution cafe recipe for Buttermilk Biscuits, simply click listed here you should.","url":"https://recipe.bluelayer.org/recipe/6707/sausage-gravy-a-correct-cafe-recipe"},{"id":"6664","title":"Spinach and Sausage Pie","ingredients":"- 1 pound thinly sliced Polish sausage or Italian sausage or Andouille Sausage
- 4 eggs, overwhelmed
- One 10 ounce offer of frozen spinach, thawed and squeezed dry
- 8 ounces (2 cups) Mozzarella cheese, shredded
- 1 1/2 cups product-design cottage cheese
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon garlic powder
- 2 very simple pie crusts (check out in this article)
- 1 overwhelmed egg (individual container towards other eggs, employ the service of to brush crusts)
- 1 tablespoon water","directions":"1. Warm a skillet more than medium heat and cook the sausage right up until browned
2. Drain properly & Blend the 4 crushed eggs, the spinach, the cheese, the cottage cheese, the milk and the seasonings inside a blending bowl
3. Stir inside the sausage and pour into the backside crust inside of a pie pan
4. Moisten edges of crust with water and Area the greatest crust upon the pie crimping the edges mix in the one overwhelmed egg & the tablespoon of water & brush this more than the supreme pie crust Slash slits in just the crust to permit for venting
5. Bake inside a 350 amount F oven for 40 minutes
6. Address the edges of the pie with foil and bake 35 minutes a lot more
7. Remove in opposition to oven and permit stand 10 minutes ahead of chopping
8. Pie Crust Recipe
9. 2 1/2 cups of flour
10. 1 1/2 teaspoon salt
11. 3/4 cup furthermore 1 1/2 tablespoons of shortening
12. 1/2 cup of ice water
13. Recommendations:
14. Merge the flour and the salt within a blending bowl
15. Mix in the shortening and combination with a pastry blender right until crumbly and the dimensions of peas
16. Little by little mix in greatest of the ice water right until the combination retains collectively
17. If also dry, include the being ice water (the dough ought to not be way too dry or far too moist)
18. Carefully (or the dough will choose demanding) knead the dough into a ball and divide it into 2 areas Roll each and every piece upon a frivolously floured show up or pastry material and carefully pat one piece into your pie pan (do not extend the crust or it will shrink each time baking)
19. Employ the other piece for the final of the spinach and sausage pie","url":"https://recipe.bluelayer.org/recipe/6664/spinach-and-sausage-pie"},{"id":"6632","title":"Sausage Gravy: A Legitimate Cafe Recipe","ingredients":"- 1 1/2 weight sausage
- 2 ounces body weight in opposition to cooked sausage
- 1/2 ounce onions, minced
- 1 1/2 ounces flour
- 2 cups beef or pork stock
- 1 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper","directions":"1. Cook sausage, drain and preserve the body weight
2. Add onions to weight and cook till clear
3. Mix in flour and cook 5 minutes still DO NOT brown the flour (you mix in exactly built a \"roux\" ) heat stock and milk with each other within just a different pan
4. Add your \"roux\" to the stock-milk blend, stirring with a whip
5. Cook until finally thick and delicate
6. Add salt and pepper to taste and add back again the cooked sausage and stir
7. Wonderful!
8. To track down my top secret cafe recipe for Buttermilk Biscuits, simply click right here be sure to. Test this sausage gravy previously mentioned mashed potatoes!","url":"https://recipe.bluelayer.org/recipe/6632/sausage-gravy-a-legitimate-cafe-recipe"},{"id":"6629","title":"Sausage, Bacon or Ham Breakfast Sandwich","ingredients":"- 4 bagels, grilled or toasted (as a superb choice, hire my biscuits! Or you can in addition exactly toast or grill your flavorite bread.)
- 4 sausage patties, cooked (or 8 sections of organic bacon or 4 slices of perfect ham)
- 1 1/2 teaspoons just about every of butter and peanut oil or vegetable oil
- 4 eggs, scrambled (Read through my report, \"How To Cook An Egg\") 4 slices accurate Cheddar cheese
- 4 tomato slices
- Butter","directions":"1. Warm a skillet in excess of medium warm and fry the sausage patties (or your meat option)
2. Though the sausage is cooking, toast or grill bagels (or bread or biscuits), butter them and hold hot
3. Heat the butter and oil previously mentioned reduced warm within a 10 inch skillet
4. Though the pan is heating, overcome the eggs in just a blending bowl right up until put together nonetheless not frothy
5. While the weight is scorching sufficient to sizzle a shed of water, pour within the eggs
6. Cook above small heat, lifting the cooked egg consequently that the raw egg can operate under
7. With a rubber spatula, lower the scrambled eggs into 4 elements around the dimensions of the bagels and Area the scrambled egg upon the backside of each individual toasted bagel (or bread preference); then top with sausage patties (or answer meat), cheese and tomato slices
8. Space ultimate of bagel (or selection bread) upon every sandwich
9. Provide with refreshing fruit or breakfast potatoes
10. How above this, buddies? Freeze affected person sandwiches (at the time cooled) for a easy, delectable breakfast While you are brief upon period!
11. To freeze: Wrap inside plastic wrap and then point within a sealable freezer bag. To heat: Microwave a frozen sandwich for 2 minutes or until eventually very hot.","url":"https://recipe.bluelayer.org/recipe/6629/sausage-bacon-or-ham-breakfast-sandwich"},{"id":"6628","title":"Breakfast Burrito with Egg, Sausage and Potatoes","ingredients":"- 1 major flour tortilla
- 1/4 - 1/2 cup each and every of Cheddar and Mozzarella cheese
- 1 1/2 teaspoon each individual of butter and peanut oil or vegetable oil
- 2 eggs
- Sprint of scorching pepper sauce
- 1/4 cup cooked sausage l/2 cup cooked potatoes
- 2 tablespoons green or pink peppers
- 2 tablespoons chopped onion (white, purple or green)
- 1 teaspoon minced garlic or to taste
- Salsa Guacamole Bitter product","directions":"1. Heat the tortilla inside reduced oven or inside of pan upon small heat & best with cheese
2. Heat butter and oil previously mentioned small warm within just a 7-8 inch skillet
3. While the pan is heating, overcome the eggs and a sprint of pepper sauce in just a minimal bowl with a cord whip till mixed nonetheless not frothy
4. The moment the bodyweight the within skillet is incredibly hot ample to sizzle a lose of water, add sausage, potatoes, peppers, onions and garlic, and saute© 2-3 minutes stirring or shaking the pan usually (do not burn off garlic)
5. Pour inside of eggs and allow for sit upon warm right up until eggs commence to cook near the edges
6. Stir at times and carry on this course of action right until the eggs are cooked nevertheless however tender and wet
7. Space egg blend upon decrease 3rd of the scorching tortilla
8. Salt and pepper the combination if preferred
9. Fold up the backside in excess of the filling, fold within just aspects and roll up tightly
10. Divide in just 50 % for 2 servings and serve onto plates or plate entire for one serving
11. Provide with salsa, guacamole &/or bitter product upon the aspect or upon greatest of the tortilla
12. A magnificent breakfast sandwich!
13. As an option, seek the services of this very same recipe to create a scramble crowned with cheese and provide hot tortillas upon the facet.","url":"https://recipe.bluelayer.org/recipe/6628/breakfast-burrito-with-egg-sausage-and-potatoes"},{"id":"6622","title":"Sausage & Cheese Strata","ingredients":"- 10 cups French bread cubes (1/2-3/4 inch areas)
- 3/4 pound cooked sausage (your selection) reduce into 3/4 inch parts
- 3 to 4 ounces saute©ed mushrooms, tired
- 1 1/2 cups cheddar cheese (6 ounces shredded)
- 1 cup Pepper Jack cheese (4 ounces shredded)
- 7 crushed eggs
- 3 1/2 cups milk
- 4 to 6 ounces chopped crimson and green onions
- 1 teaspoon dry mustard salt and black pepper","directions":"1. Divide 50 percent the bread cubes among 2 greased 2 quart baking dishes
2. Final with sausage and mushrooms
3. Sprinkle with cheeses, then the being bread
4. Mix in eggs, milk, onions, mustard, 1/2 teaspoon salt,
5. 1/4 teaspoon black pepper within a major bowl
6. Pour egg mix previously mentioned levels inside baking dishes and include
7. Refrigerate for 2 to 48 hrs (will not have an impact on excellent)
8. To serve..bake found out inside a 325 diploma oven for 50-55 minutes (or until finally a knife added around the centre will come out \"fresh\")
9. Make it possible for stand in excess of 10 minutes prior to serving","url":"https://recipe.bluelayer.org/recipe/6622/sausage-cheese-strata"},{"id":"6620","title":"Italian Frittata","ingredients":"- 1 tablespoon olive oil
- 6 ounces cooked, diced Italian sausage
- 1/2 cup sliced mushrooms
- 1/2 cup chopped onions
- 1-2 teaspoons minced garlic
- 6 crushed eggs
- 4 ounces grated Mozzarella cheese (above 1 cup)
- 4-6 ounces sizzling Italian meat sauce or Marinara sauce
- Parmesan cheese, grated
- Clean chopped parsley for garnish","directions":"1. Warm a 10-12 inch skillet earlier mentioned mild heat
2. Even though the pan is heating, beat the eggs with a twine whip right until put together, yet not frothy
3. While the pan is warm more than enough to deliver a eliminate of water sizzle, include the olive oil
4. Add sausage, mushrooms, onions and garlic and heat for 2 minutes (stir with a spatula or shake pan - do not burn off the garlic)
5. Add eggs and transform the warm to minimal and permit sit devoid of stirring right up until eggs get started to cook in excess of the edges and then stir from time to time
6. Sprinkle Mozzarella cheese upon ultimate and conclude less than a heated broiler above 3-4 inches underneath the warm
7. Remove in opposition to the heat while the frittata is puffed up and cheese is exactly commencing to brown
8. Top with Italian sauce, Parmesan cheese and parsley
9. Slash into wedges to provide
10. Back again to Desk of Contents Again to Breakfast Go over Webpage Again to Frittatas Address Site
11. Other Egg Dishes
12. Chicken and Mushroom Quiche
13. Quiche Lorraine Sausage and Cheese Strata Smoked Salmon Quiche
14. You can cook excellent large high quality, to start with rate cafe layout foodstuff for on your own, your relatives, and close friends --any year you need to have to, without the need of taking in to turn into a chef. How?
15. It's uncomplicated. I mix in countless numbers of true cafe recipes simply ready for you to test. Only decide on the class you will need and decide on out a cafe recipe of mine that
16. Appears interesting to you. Then adhere to the recommendations. It's a snap!","url":"https://recipe.bluelayer.org/recipe/6620/italian-frittata"},{"id":"6610","title":"\"I By no means Sausage a Point Omelet\"","ingredients":"- 1 1/2 teaspoons each and every of butter and peanut or vegetable oil
- 3 crushed eggs
- 2 tablespoons sliced purple onion
- 3 ounces cooked, scrambled sausage
- 1 ounce Cheddar cheese (1/4 cup)
- 1 ounce Mozzarella cheese (1/4 cup)","directions":"1. Warm an skillet over gentle heat
2. While the pan is heating, beat the eggs in just a very little blending bowl with a cord whip until eventually mixed nevertheless not frothy
3. While the pan is very hot sufficient to sizzle a reduce of water, mix in the butter and oil
4. After the butter helps prevent foaming, add onions and sausage and saute© quickly to warm very carefully
5. Beat the eggs a number of of days and pour into the pan
6. Enable the eggs sit right up until they get started to cook above the edges
7. Raise edges of eggs with a rubber spatula and idea pan to permit liquid to operate below Repeat this procedure right up until the final is thickening and Quite tiny liquid egg continues to be Sprinkle the cheese earlier mentioned the omelet and add salt and recently floor pepper if chosen
8. Fold inside 50 % and serve onto a plate or if serving 2, divide the omelet inside the pan right before sliding on to
9. 2 plates
10. Delight in!
11. Oops! ..I accurately misplaced an egg upon the area!
12. Am I cleansing it up mechanically? No. If I get rid of an egg I include it with salt and go away it for a couple of minutes. (Indeed, I keep an eye on my phase.) Then I hire a paper towel to wipe it up. Significantly a lot easier than \"attacking\" the mess quickly.","url":"https://recipe.bluelayer.org/recipe/6610/i-by-no-means-sausage-a-point-omelet"},{"id":"6591","title":"Cheddar Pancakes","ingredients":"• 8 oz Cheddar; Medium, Grated
• 3/4 tsp Salt
• 3/4 cup Dairy Bitter Cream
• 1 1/2 tsp Thyme
• 3 Egg Yolks, Large, Beaten
• 1/2 tsp Mustard; Dry
• 2 tbsp Unbleached Flour; In addition
• 2 tbsp Butter
• 1 tsp Unbleached Flour","directions":"1. Preset out a large skillet. Put the grated Cheddar Cheese in a bowl and add the bitter cream and egg yolks, mixing effectively as soon as each and every addition.
2. Add the flour salt thyme and dry mustard, which comprise been mixd properly inside of a individual bowl or cup.
3. Soften the butter in just the skillet over lower warm and shed the batter by means of tsp into the skillet.
4. Cook above medium warmth until eventually evenly browned on the backside. Loosen the edges with a spatula, transform and evenly brown the other aspect.
5. Serve at after with bacon or pork sausage. Produces pertaining to 2 dozen 3-inch cakes.","url":"https://recipe.bluelayer.org/recipe/6591/cheddar-pancakes"},{"id":"6565","title":"ITALIAN LOAF Classes: Meats, Breads, Italian","ingredients":"• 1 can Refrigerated created pizza
• 1 package Frozen spinach; (10 oz)
• - crust dough (10 oz)
• - thawed and exhausted
• 4 cup Mozzarella cheese; grated 1
• Egg; evenly beaten
• 1 lb Spicy pork sausage, browned
• 1 7 oz jar diced pimientos,
• - and worn out
• - exhausted
• 1/2 cup Tomato sauce
• 1 package Sliced pepperoni; 3 oz
• 1 tsp Oregano flakes
• 12 Enormous pimiento-loaded green
• 1/2 tsp Basil flakes
• - olives, lower in 50 percent","directions":"1. Preheat oven to 400°F. Unroll dough and cut off one-fourth of dough crosswise; mounted apart. Line a greased 9 1/4x5 1/4x2 1/2-inch loaf pan with the higher piece of dough.
2. Moisten the dough with water at corners and force to seal. Desired place one-50 percent of the cheese on the backside of the dough and best with sausage.
3. Spoon tomato sauce around sausage and sprinkle with oregano and basil. Add spinach with egg and spread more than tomato sauce.
4. Layer pimientos on ultimate of spinach and ultimate with becoming cheese. Organize the pepperoni on final of the cheese layer.
5. Coolest with olive halves. Deal with filling with reserved dough and crimp edges of dough to seal. Lower slitsp inside final of dough to allow steam to escape.
6. Bake 50 minutes or until finally crust is nicely browned (if crust browns far too abruptly, cover loosely with aluminum foil).
7. Allow for to cool 10 minutes in advance of getting rid of from pan and slicing into slices.","url":"https://recipe.bluelayer.org/recipe/6565/italian-loaf-classes-meats-breads-italian"},{"id":"6542","title":"Sausage Bread*** Classes: Italian, Breads","ingredients":"• - G. Granaroli XBRG76A
• 1/4 lb Shredded mozzarella
• - MM:MK VMXV03A
• 1/4 cup Grated cheese
• 1 lb Pizza dough
• Salt and pepper
• 4 Sausage one-way links
• Egg clean (1 egg whipped
• 1 large Onion cutped
• With 1 tbsp water)
• 1 large Pepper","directions":"1. Allow dough add until eventually double in just dimensions. (over 4 several hours) Squeeze sausage meat versus pores and skin and crumble.
2. Sautee with onion and cutped pepper. Drain nicely. Punch down dough and slice in just fifty percent. Roll into a rectangle.
3. Best with 50 percent meat and cheeses. Roll up and desired place in shallow baking pan seam aspect down.
4. Repeat with other dogh. Brush egg clean higher than either loaves. Lower 3 slitsp 1\" inside every single loaf.
5. Bake at 375 for 25-30 min. Serve very hot.","url":"https://recipe.bluelayer.org/recipe/6542/sausage-bread-classes-italian-breads"},{"id":"6515","title":"Sausage Cornbread","ingredients":"• 1 lb Vast majority pork sausage
• 1/2 tsp Salt
• 3/4 cup Flour
• 2 Eggs; beaten
• 3/4 cup Cornmeal
• 1/2 cup Milk
• 1 tbsp Sugar
• 1/3 cup Sausage drippings
• 1 tbsp Baking powder","directions":"1. Crumble sausage more than backside of 9\" spherical baking dish. Microwave on substantial surroundings for 4 1/2 to 7 minutes, stirring once 50 % the season.
2. Drain off body weight and e book 1/3 cup of it for cornbread. Inside of yet another dish ebook fifty percent of the cooked sausage.
3. Mix getting componentsp in mixing bowl. Stir basically until delicate. Pour about sausage in baking dish.
4. Crumble reserved sausage above best. Centre dish on inverted saucer inside oven. Microwave on medium 6 minutes, rotating every single 2 minutes.
5. Keep track of for doneness through on the lookout into the backside of the dish to be indeed there is no uncooked batter.
6. Allow stand for 10 minutes in advance of serving. Useful resource: My Popular Minor Black Box","url":"https://recipe.bluelayer.org/recipe/6515/sausage-cornbread"},{"id":"6387","title":"Breakfast Casserole","ingredients":"• -Waldine Van Geffen VGHC42A
• Salt and pepper to flavor
• 8 oz Loaf Italian bread
• 1 large Purple pepper; 1/4\" slices
• 3 tbsp Butter or margarine; melted
• 1 small Onion; 1/4\" slices
• 2 lb Hot or adorable Italian sausage 1 small Zucchini; 1/4\" slices
• -inbound links
• 1/2 tsp Dried thyme
• 12 large Eggs","directions":"1. Preheat oven to 325~. Cut bread into 1/4\"-thick diagonal slices. Line backside of 13x9\" baking dish or shallow casserole with bread, overlapping slices if demanded.
2. Brush with butter or margarine. Remove sausage from casings. Cook sausage until eventually effectively-browned, stirring consistently.
3. Wtih slotted spoon, put cooked sausage on ultimate of bread in just baking dish. Discard all however 1 T sausage drippings.
4. Inside of bowl, add eggs with salt, pepper and 1/3 cup water. Pour egg mix around sausage and bread. Cover baking dish with foil and bake 25 minutes or until eventually eggs are established however nevertheless soaked.
5. Inside identical skillet, cook greens with thyme, salt and pepper until comfortable-crisp and golden brown.
6. To serve, set up vegetables on final of casserole. (wrv)","url":"https://recipe.bluelayer.org/recipe/6387/breakfast-casserole"},{"id":"6386","title":"Breakfast Bread Pudding with Sausage","ingredients":"• -Waldine Van Geffen VGHC42A
• 1 1/2 cup Swiss cheese; shred, divide
• 3 cup French bread; cubed
• 9 large Eggs
• 1/2 lb Cooler part pork sausage; crumble 3 cup Milk
• 1 cup Onions; cutped
• 1 tsp Dry mustard
• 2 tsp Fresh new thymne; cutped or
• 1 tsp Salt
• 1/2 tsp Dried
• 1/4 tsp Recently flooring pepper
• 10 oz Pk frozen cutped spinach;
• 1 Plum tomato; diced
• -thaw squeeze dry","directions":"1. Preheat oven to 325~. Organize bread inside 15-1/2x10-1/2\" jely-rolly pan. Bake 20 minutes or until finally crisp.
2. Cool. In the meantime, brown sausage inside significant skillet around medium-superior warmth; drain on paper towels.
3. Cover onions and thyme to skillet; cook till onion is translucent, regarding 2 minutes. Remove from warm.
4. Stir inside sausage and spinach to mix; cool extensively. Organize bread in just shallow 3-quart baking dish.
5. Sprinkle 1 cup cheese higher than coolest, then layer with sausage mix and being cheese. Fight eggs, milk, mustard, in just bowl until finally properly mixd.
6. Very carefully pour into composed dish; sprinkle supreme with tomato. (Can be produced in advance. Address and refrigerate up to 24 hrs.) Bake 1 hour or until heart is only fastened.
7. Allow stand 10 minutes in advance of serving. (wrv) till heart is exactly preset.","url":"https://recipe.bluelayer.org/recipe/6386/breakfast-bread-pudding-with-sausage"},{"id":"6070","title":"Garlic & herb mayonnaise","ingredients":"substances
1 garlic clove, beaten with salt
250g/9oz mayonnaise
1 tablespoon chopped contemporary chives
1 tablespoon chopped contemporary flat-leaf parsley
1 tablespoon recently squeezed
lemon juice","directions":"First, incorporate the overwhelmed garlic with the mayonnaise and the getting.
Then, incorporate perfectly and chill in advance of serving. This mayonnaise is least complicated applied out of the blue simply because of the clean herbs. substances dips, dressings, sauces and shares French vinaigrette will make 150ml/5fl oz.
Then, blend all the substances within just a 2 tablespoons pink or white wine vinegar 125ml/4fl oz gentle olive oil 1 teaspoon Dijon mustard 1 garlic clove pinch of sugar salt and recently floor black pepper screw-final glass jar. Safe the lid firmly, and shake vigorously. Depart to infuse for 2 several hours.
Then, remove the garlic clove, then go away the vinaigrette right away prior to employing. It will hold for up to a 7 days if saved inside the fridge. Lemon mustard vinaigrette helps make 150ml/5fl oz 1 teaspoon Dijon mustard 3 tablespoons contemporary lemon juice 125ml/4fl oz excess virgin olive oil salt and recently flooring black pepper.
Then, inside a lower bowl, whisk the mustard and lemon juice with each other.
Then, whisking consistently, gradually drizzle inside of the olive oil until eventually all the things is put together and an emulsion kinds. Year with salt and pepper, and make it possible for stand for 30 minutes.
Then, retain the services of specifically absent, or retail outlet within just a glass jar with a limited-fitting lid within the fridge for up to a 7 days. Shake nicely ahead of employ the service of. Discrepancies.
Then, insert finely chopped contemporary herbs this kind of as parsley, basil, marjoram and mint.
Then, sprinkle within some rinsed and exhausted capers, or some finely sliced gherkins or diced shallots.
Then, insert 11â„2 tablespoons roasting juices, with the oil worn out, if employing the dressing for a meat salad. Seek the services of immediately absent. dips, dressings, sauces and shares Béchamel sauce generates 450ml/3â„4pt substances 450ml/3â„4pt milk 1 bay leaf 10 entire black peppercorns 1 reduce onion, in excess of 1cm/1â„2within thick 50g/2oz butter 25g/1oz undeniable flour salt and recently floor black pepper.
Then, put the milk inside a hefty saucepan in excess of a very low warmth, and include the bay leaf, peppercorns and onion. Cook for regarding 5 minutes, permitting it appear slowly but surely to simmering place. Remove the pan in opposition to the warm, and tension the milk into a jug, discarding the flavourings.
Then, soften the butter carefully within a individual pan. As shortly as the butter melts, include the flour and, about a medium warmth, stir rather vigorously employing a picket spoon to deliver a soft paste, or roux.
Then, insert the milk a tiny at a year, stirring vigorously involving each and every addition. Any time around 50 percent the milk is in just, replace to a whisk and start out including even more milk at a year, whisking briskly, right until all the milk includes been supplemental.
Then, eradicate the warm to reduced, and allow for the sauce simmer carefully for 5 minutes, whisking at times. Period with salt and pepper. Barbecue sauce can make 600ml/1pt 2 tablespoons vegetable oil 1 onion, finely chopped 3 garlic cloves, minced 225ml/8fl oz tomato ketchup or tomato sauce 350ml/12fl oz cider vinegar 50ml/2fl oz Worcestershire sauce 75g/3oz golden granulated sugar 1 teaspoon chilli powder 1â„2 teaspoon cayenne pepper.
Then, warm the oil in just a saucepan above a medium warmth. Incorporate the onion and garlic, and sweat carefully, stirring, for over 5 minutes.
Then, insert the ketchup or tomato sauce, vinegar, Worcestershire sauce, sugar, chilli powder and cayenne.
Then, eliminate the warm and simmer, partly protected, for around 20 minutes right up until the sauce includes thickened a little bit. dips, dressings, sauces and shares Tomato sauce produces 600ml/1pt.
Then, put the vinegar and combined spice 300ml/10fl oz white vinegar 1 teaspoon blended spice 1.4kg/3lb ripe tomatoes, sliced 25g/1oz salt 100g/4oz golden granulated sugar these kinds of as Demerara within a stainless-metal or enamelled saucepan. Provide to the boil and remove versus the warm. Address and go away to infuse for 3â€\"4 hrs.
Then, put the tomatoes within just a independent large saucepan more than a medium warmth, and simmer carefully until finally pulpy.
Then, rub the tomato pulp during a sieve into a bowl. Return the strained pulp to the cleaned pan. Insert the salt and simmer carefully right up until the blend thickens. Incorporate the sugar and infused vinegar, stirring till extensively dissolved.
Then, proceed simmering, stirring sometimes, until finally the mix is the regularity of whipped product. Pot into incredibly hot sterilized glass jars, and seal tightly (deliver indeed the lids are vinegar-evidence). The tomato sauce will continue to keep for up to 6 weeks. Creamed tomato sauce will make 300ml/10fl oz 6 ripe tomatoes 125ml/4fl oz double product 50ml/2fl oz undeniable yogurt salt and recently floor black pepper.
Then, scald the tomatoes inside a bowl of precisely-boiled water for 30 seconds. Peel, then finely chop the flesh.
Then, put the tomatoes within a large saucepan, and incorporate 175ml/6fl oz water. Include the pan, and simmer till the sauce is thick and creamy.
Then, stir within just the product and yogurt. Period with salt and pepper, and provide sizzling or hot. dips, dressings, sauces and shares Chicken stock produces 1.8 litres/3pt 1 x 1kg/21â„4lb uncooked chicken carcass 100g/4oz carrot, coarsely chopped 100g/4oz celery, coarsely chopped 200g/7oz onion, coarsely chopped 3 garlic cloves 1 teaspoon salt 1 bouquet garni.
Then, put the chicken carcass within just a higher stockpot and go over with 3 litres/ 5pt water. Insert the getting elements, and carry to the boil higher than a significant warmth.
Then, skim off any cloudy scum that rises to the appear and, after the scum helps prevent forming, avert the warmth to medium and simmer, found, for 2 several hours. If you desire to eliminate the stock, stir more than a substantial warmth till very low to the demanded total.
Then, closely tension all through a high-quality-mesh sieve and go away to amazing. Refrigerate for 8 hrs or right away, then skim off any excess weight against the show up.
Then, retail store inside the fridge and hire within just 3 times, or divide into quantities and freeze until finally necessary. Vegetable stock creates 500ml/18fl oz.
Then, put the oil in just a enormous casserole dish 1 tablespoon olive oil 2 leeks, somewhere around chopped 2 carrots, chopped 1 celery adhere, chopped 1 very low russet potato, chopped 2 garlic cloves, halved 50g/2oz dried crimson lentils 1 bay leaf 1â„2 teaspoon peppercorns 1â„2 tablespoon light-weight soy sauce pinch of dried thyme 6 sprigs of fresh new flat-leaf parsley more than a medium warmth. Sauté the leeks, carrots, celery, potato and garlic right up until a little browned. Include 1.2 litres/2pt water and the becoming.
Then, deliver to the boil, then avert the warmth and simmer, acquired, for 1 hour. Tension the stock during a great-mesh sieve and depart to great.
Then, retailer within just the fridge and employ the service of in 3 or 4 times, or divide into quantities and freeze right up until necessary. 2.7kg/6lb beef bones 1 huge onion, sliced dips, dressings, sauces and shares Beef stock creates 1.8 litres/3pt 8 full black peppercorns 4 sprigs of fresh new flat-leaf parsley 3 massive carrots, chopped 2 celery sticks, chopped 1 substantial tomato 100g/4oz parsnip, chopped 100g/4oz potatoes, cubed 1 bay leaf 1 tablespoon salt 2 teaspoons dried thyme 2 garlic cloves.
Then, preheat the oven to 230°C/450°F/Gasoline mark 8.
Then, put the beef bones, onion and carrots inside a high shallow roasting pan. Roast in just the oven, figured out, for 30 minutes or right up until the bones are browned, turning often.
Then, drain off any pounds. Put the browned bones, onion and carrots within just a enormous stockpot or significant saucepan. Pour 150ml/5fl oz water into the roasting pan and swirl close to the pan. Pour this liquid into the soup pot. Incorporate the celery, tomato, parsnip, potatoes, peppercorns, parsley, bay leaf, salt, thyme and garlic. Pour inside of 2.8 litres/43â„4pt water.
Then, provide the blend to the boil, then skim off any cloudy scum in opposition to the seem. Avert the warm, protect the pan and simmer carefully for 5 several hours, skimming off scum towards period to season as demanded.
Then, very carefully worry the stock during a wonderful-mesh sieve. Discard the meat, veggies and seasonings. Depart the stock to great carefully, then skim off any body weight versus the show up and discard.
Then, keep the stock inside of the fridge and employ inside of 3 times, or divide into quantities and freeze till demanded. dips, dressings, sauces and shares Fish stock generates 1.8 litres/3pt 2.3kg/5lb fish trimmings 5 onions, quartered 5 celery sticks, together with leaves, chopped 5 sprigs of refreshing flat-leaf parsley 5 bay leaves 1 teaspoon dried thyme 750ml/11/4pt dry white wine salt and recently floor black pepper.
Then, put all the substances within just a superior stockpot or major saucepan, and incorporate 3 litres/5pt water. Preset about a significant warm, provide to the boil, then skim off any scum towards the appear.
Then, stop the warm and simmer, learned, for regarding 40 minutes, proceeding to skim off scum versus the look as it rises. Meticulously pressure the alcoholic beverages throughout a great-mesh sieve, and discard the seasonings.
Then, let to interesting, then refrigerate until eventually essential. Employ the service of upon the very same working day the stock is built, or divide into quantities and freeze till expected. Conversion tables Conversion tables Weights Imperial Approx. metric Imperial Approx. metric related similar 1/2 oz 15g 1oz 25g 11/2 oz 40g 2oz 50g 21/2 oz 60g 3oz 75g 4oz 100g 5oz 150g 6oz 175g 7oz 200g 8oz 225g 9oz 250g 10oz 275g 11oz 300g 12oz 350g 13oz 375g 14oz 400g 15oz 425g 16oz (1lb) 450g 1lb 2oz 500g 11/4 lb 600g 11/2 lb 700g 13/4 lb 850g 2lb 900g 21/2 lb 1.1kg 3lb 1.4kg 31/2 lb 1.6kg 4lb 1.8kg 41/2 lb 2kg 5lb 2.3kg 51/2 lb 2.5kg 6lb 2.7kg 61/2 lb 3kg 7lb 3.2kg 71/2 lb 3.4kg 8lb 3.6kg 81/2 lb 3.9kg 9lb 4.1kg 91/2 lb 4.3kg 10lb 4.5kg The Imperial pound (lb), which is 16 ounces (oz), equals practically 450 grams (g). Oven temperatures ºC ºF Gasoline mark Temperature 130 250 140 275 150 300 160â€\"170 325 180 350 190 375 200 400 210â€\"220 425 230 450 240 475 1/2 Unbelievably neat 1 Fairly awesome 2 Awesome 3 Sizzling 4 Gentle 5 Quite warm 6 Quite incredibly hot 7 Incredibly hot 8 Really incredibly hot 9 Pretty warm Conversion tables Oven temperatures Imperial Approx. metric Imperial Approx. metric related related 1fl oz 25ml 2fl oz 50ml 3fl oz 75ml 31/2 fl oz 100ml 4fl oz 125ml 5fl oz (1/4 pt) 150ml 6fl oz 175ml 7fl oz 200ml 8fl oz 225ml 9fl oz 250ml 10fl oz (1/2 pt) 300ml 12fl oz 350ml 15fl oz (3/4 pt) 450ml 18 fl oz 500ml 20fl oz (1pt) 600ml 30fl oz (11/2 pt) 900ml 35 fl oz (2pt) 1.2 litres 40 fl oz (21/2 pt) 1.5 litres Spoon ways All the dimensions offered inside of the recipes are for position spoonfuls (British Imperial Regular) 1 teaspoon = 5ml 1 tablespoon = 15ml The tablespoon dimensions underneath are identical to virtually 1oz (25g) of the after substances: Breadcrumbs (dried) 3 Breadcrumbs (contemporary) 7 Butter/margarine/lard 2 Cheese, grated (Cheddar) 3 Cheese, grated (Parmesan) 4 Cocoa powder 4 Cornflour/custard powder 21/2 Flour, unsifted 3 Rice (raw) 2 Sugar (granulated, caster) 2 Sugar (icing) 3 Honey/syrup 1 Yeast (dried) 2 index A Alaskan crimson salmon Alaskan salmon chowder 434 Alaskan salmon chowder 434 Alaskan blueberry espresso cake 670 Almond cake 678 Almond chicken casserole 220 Almond friands 669 Almond shortbread 701 Almond slices 704 Almond soup 10 almonds Almond cake 678 Almond chicken casserole 220 Almond friands 669 Almond shortbread 701 Almond slices 704 Almond soup 10 Amaretti 610 Bakewell tart 664 Espresso almond ice-product cake 689 Dutch macaroons 709 Frangipane tart 691 Marzipan 638 Nutty rice salad 111 Trout with almonds 472 Tuna almondine 475 Amaretti 610 anchovies Anchovy & garlic dip 721 Anchovy dip 721 Anchovy tart 163 Traditional Caesar salad 96 Lamb & anchovies with thyme 319 Squid with wine & rosemary 459 Tapenade 724 Anchovy & garlic dip 721 Anchovy dip 721 Anchovy tart 163 Apple & blackcurrant pancakes 557 Apple & Brie omelette 129 Apple & cheddar pie 172 Apple brown betty 692 Apple brownies 707 Apple Charlotte 571 Apple couscous pudding 569 Apple cranberry casserole 250 Apple galettes 687 Apple pie 589 Apple strudel 591 Apple turnovers 661 apples Apple & blackcurrant pancakes 557 Apple & Brie omelette 129 Apple & cheddar pie 172 Apple brown betty 692 Apple brownies 707 Apple Charlotte 571 Apple couscous pudding 569 Apple cranberry casserole 250 Apple galettes 687 Apple pie 589 Apple strudel 591 Apple turnovers 661 Apple-loaded chicken 343 Baked apples inside of honey & lemon 566 Caramelized apple tarts 669 Curried carrot & apple soup 38 Day & apple muffins 678 Grilled apple stack 647 Lemon chocolate cake 682 Hobby fruit & apple foam 604 Pork with apples 296 Potato apple cake 682 Rhubarb & apple cobbler 599 Sly cakes 660 Snow-capped apples 648 Strawberry & apple crumble 575 Strawberry baked apples 567 Waldorf chicken salad 98 Apple-filled chicken 343 Apricot & orange jellies 633 Apricot delice 609 Apricot idiot 602 Apricot soufflé 588 apricots Apricot delice 609 Apricot idiot 602 Apricot & orange jellies 633 Apricot soufflé 588 Armenian stew 239 Chocolate & apricot squares 703 Pork & apricot casserole 191 Simple apricot whip 634 index Spiced fruity couscous 521 Armenian stew 239 Aromatic green casserole 240 Artichoke & prawn cocktail 86 artichokes Artichoke & prawn cocktail 86 Chickpea & artichoke stew 248 Product of artichoke soup 42 Contemporary salad with raspberry vinaigrette 113 Grilled artichoke salad 94 Jerusalem artichoke soup 10 Spinach & artichoke casserole 248 asparagus Asparagus & bean beef 269 Asparagus & chorizo salad 72 Asparagus & potato salad 98 Asparagus cashew stir-fry 481 Broccoli & asparagus fusilli 488 Courgette & asparagus parcels 535 Grilled asparagus & leeks 48 Salmon & asparagus linguine 447 Asparagus & bean beef 269 Asparagus & chorizo salad 72 Asparagus & potato salad 98 Asparagus cashew stir-fry 481 Aubergine cake 552 Aubergine caviar 718 Aubergine, mozzarella & Cheddar hotpot 252 Aubergine with pork & prawns 284 aubergines Aubergine cake 552 Aubergine caviar 718 Aubergine, mozzarella & Cheddar hotpot 252 Aubergine with pork & prawns 284 Brinjal curry 483 Chargrilled kebabs 545 Chunky vegetable chilli 254 Moussaka 312 Pasticcio 512 Ratatouille 529 Ratatouille penne bake 548 Roasted Mediterranean veggies 537 Tunisian greens 526 Turkish lamb stew 310 Autumn barley stew 240 Autumn fruit activity hens 403 Avocado product 87 avocados Avocado product 87 Blue cheese & avocado dip 723 Chilled avocado soup 11 Guacamole 719 Mango & melon ginger salad 656 Spicy avocado dip 718 B bacon perspective as well smoked again bacon Bacon & crack pea soup 11 Bacon-wrapped prawns 71 Bacon-wrapped turkey burgers 385 Baked bean & bacon casserole 192 Banana & pecan salad 114 Beef & stout casserole 182 Tacky potato skins 80 Chicken & bacon kebabs 61 Common Caesar salad 96 Devils upon horseback 74 Recreation pie 171 Liver, bacon & onions 321 Onion tart 161 Pâté en croûte 78 Pork & liver pâté 77 Potato soup 27 Quails with bacon & juniper 398 Sea bass stew 229 Shepherd’s pie 178 Spinach & bacon salad 116 Steak, kidney & mushroom pie 270 Succotash 91 Tomato soup 29 Bacon & lentil stew 192 Bacon & crack pea soup 11 Bacon-wrapped prawns 71 Bacon-wrapped turkey burgers 385 Baked Alaska 595 Baked apples within honey & lemon 566 Baked barley & huge bean casserole 256 Baked bean & bacon casserole 192 Baked bean & vegetable casserole 241 index baked beans Baked bean & bacon casserole 192 Baked bean & vegetable casserole 241 Baked Brie with sunshine-dried tomatoes 126 Baked coconut rice pudding 584 Baked cod with tomatoes 463 Baked Cornish video game hens 402 Baked cranberry pork chops 285 Baked fennel 84 Baked lentil & vegetable stew 249 Baked mozzarella & tomatoes 83 Baked mushrooms 48 Baked peanut tofu 491 Baked potatoes with salsa 536 Baked seafood salad 110 Baked squash casserole 253 Baked filled lobster 445 Bakewell tart 664 baking potatoes Baked potatoes with salsa 536 Tacky potato skins 80 Baklava 688 Bamboo shoot salad 117 bamboo shoots Bamboo shoot salad 117 Very hot & bitter soup 17 Banana cake 672 Banana & chicory salad 119 Banana & pecan salad 114 Banana chocolate chip soufflés 583 Banana custard 596 Banana dosa 570 Banana lassi 609 Banana break 655 bananas Banana cake 672 Banana & chicory salad 119 Banana & pecan salad 114 Banana chocolate chip soufflés 583 Banana custard 596 Banana dosa 570 Banana lassi 609 Banana break 655 Bananas with chocolate marshmallow sauce 652 Bananas with incredibly hot lemon sauce 555 Boozy banana soufflé 565 Brazilian espresso bananas 632 Chocolate banana sundae 633 Unique fruit pancakes 559 Fried bananas 560 Fruity bread pudding 582 Bananas with chocolate marshmallow sauce 652 Bananas with very hot lemon sauce 555 Barbecue sauce 728 Barbecued monkfish 458 barley Autumn barley stew 240 Baked barley & large bean casserole 256 Barley & pine nut casserole 243 Chunky vegetable chilli 254 Scotch broth 29 Barley & pine nut casserole 243 Basil-crammed lamb roast 313 basmati rice Lentil & rice salad 140 Purple fried rice 156 Saffron rice salad 102 Tomato rice 539 Basque tomatoes 116 Basque tuna stew 409 Batter-dipped tofu 482 Bean & celery stew 237 Bean croquettes 137 Beansprout & pepper salad 117 beansprouts Beansprout & pepper salad 117 Chicken chop suey 355 Chicken with beansprouts 375 Chinese prawn salad 108 Gado gado 513 Distinctive chow mein 153 Tofu & broccoli stir-fry 486 Béchamel sauce 728 beef check out as well beef olives and minced beef and stewing beef Asparagus & bean beef 269 Beef & pork ragù 272 Beef & stout casserole 182 Beef carpaccio 60 Beef stroganoff 266 index Beef Wellington 264 Consommé 32 Fillet of beef with porcini & lovable peppers 263 Roast beef & Yorkshire pudding 273 Beef & cabbage pie 170 Beef & lentil soup 21 Beef & pork ragù 272 Beef & pumpkin curry 268 Beef & mushroom burgers 277 Beef & stout casserole 182 beef bones Beef stock 731 Beef carpaccio 60 Beef daube 271 Beef fajitas 259 Beef goulash 258 Beef hotpot 182 beef olives Beef olives within just gravy 275 Beef olives within gravy 275 Beef paprikash 185 Beef satay 72 Beef stock 731 Beef stroganoff 266 Beef, tomato & olive kebabs 276 Beef Wellington 264 beetroot Beetroot & chive salad 113 Beetroot & orange salad 112 Beetroot & yogurt salad 49 Borscht 12 Crimson onion & beetroot soup 36 Beetroot & chive salad 113 Beetroot & orange salad 112 Beetroot & yogurt salad 49 Beetroot fettuccine 518 beetroot pasta Beetroot fettuccine 518 Bermuda cheesecake 676 Black bean & salsa salad 101 black beans Black bean & salsa salad 101 Chunky vegetable chilli 254 black cherries Black cherry crêpes 586 Black cherry crêpes 586 black-eyed beans Merged bean salad 138 blackberries Blackberry batter pudding 580 Bramble scones 680 Pear & blackberry crumble 572 Poppy seed custard with pink fruit 556 Blackberry batter pudding 580 Blackcurrant jelly with coulis 619 blackcurrants Apple & blackcurrant pancakes 557 Blackcurrant jelly with coulis 619 blue cheese Blue cheese & avocado dip 723 Blue cheese hotpot 534 Blue cheese & avocado dip 723 lue cheese hotpot 534 blueberries Alaskan blueberry espresso cake 670 Blueberry sundae 555 Blueberry trifle 613 Creamy puddings 584 Spiced pear & blueberry parcels 567 Summertime berries inside of Champagne jelly 656 Blueberry sundae 555 Blueberry trifle 613 Blushing pears 646 Boozy banana soufflé 565 Borlotti bean salad 102 borlotti beans Borlotti bean salad 102 Blended bean salad 138 Borscht 12 Boston bean soup 12 Bottarga Bottarga spaghetti 155 Bottarga spaghetti 155 Braised Chinese veggies 487 Braised pork slices 295 braising steak Beef daube 271 Bramble scones 680 Brandied chocolate cake 674 Brandy snaps 713 Brandy trifle 637 index Brazil ridiculous Nut roast 507 Brazilian espresso bananas 632 Bread & butter pudding 590 Breaded mushrooms 58 Brie Apple & Brie omelette 129 Baked Brie with solar-dried tomatoes 126 Cheese pie 162 Brinjal curry 483 Wide bean, pea & goat’s cheese salad 145 wide beans Baked barley & wide bean casserole 256 Large bean, pea & goat’s cheese salad 145 Tomato & bean salad 100 broccoli Aromatic green casserole 240 Broccoli & asparagus fusilli 488 Broccoli salad 120 Broccoli with feta & tomato sauce 543 Chicken broccoli casserole 210 Purple curry with cashews 550 Spiced noodle salad 140 Spicy noodle salad 97 Stir-fried broccoli pasta 141 Tofu & broccoli stir-fry 486 Vegetable fritters 59 Vegetable soup 30 Vegetable-loaded conchiglioni 546 Broccoli & asparagus fusilli 488 Broccoli salad 120 Broccoli with feta & tomato sauce 543 Brown fish stew 236 brown rice Brown rice & chicken salad 110 Brown rice stew 238 Cheese & rice casserole 237 Marinated tomato & rice salad 146 Brown rice & chicken salad 110 Brown rice stew 238 Bruschetta 54 Stilton & pear bruschetta 66 Brussels sprouts Aromatic green casserole 240 Autumn barley stew 240 Baked lentil & vegetable stew 249 Chestnut & sprout sauté 494 bulgur wheat Warm bulgur salad 119 Tabbouleh & tofu 502 Veggie burgers 528 Butter bean & chicken casserole 224 butter beans Butter bean & chicken casserole 224 Quinoa & butter beans 498 Tuscan bean & tuna salad 95 Butterfly cakes 675 Butterfly prawns 70 butternut squash Baked squash casserole 253 cabbage Beef & cabbage pie 170 Cabbage soup 45 Cabbage & tofu 489 Duck with leek & cabbage 396 Gado gado 513 Cabbage soup 45 Cabbage & tofu 489 Cajun chicken jambalaya 359 Cajun chicken pasta 158 Cajun lamb with rice 305 Calamari 65 Calamari stew 230 Californian baked pears 657 Californian prawn & scallop stir-fry 410 calves’ kidney Calves’ kidney stew 195 Calves’ kidney stew 195 Camembert Camembert with garlic 124 Cheese pie 162 Camembert with garlic 124 Cappuccino creams 606 cannellini beans French bean soup 18 Tuna & bean salad 104 cantaloupe melon Grilled chicken with sizzling salsa 368 index Melon medley 649 Mango & melon ginger salad 656 Persian melon cups 644 Spiced fruit platter 651 capers Dover sole with capers 435 Feta cheese & capers 124 Caramelized apple tarts 669 caraway seeds Seed cake 676 Carrot & coriander soup 13 carrots Baked bean & vegetable casserole 241 Carrot & coriander soup 13 Curried carrot & apple soup 38 Gado gado 513 Leek & carrot gratin 551 Minestrone soup 23 Mustard carrot salad 114 Spring vegetable stir-fry 532 Tomato & carrot soup 37 Vegetable soup 30 cashew mad Asparagus cashew stir-fry 481 Chinese chicken with cashew crazy 365 Lamb with cashew nut curry 303 Nut roast 507 Purple curry with cashews 550 Casseroled beans & penne 501 Catalan soup 13 cauliflower Cauliflower fritters 62 Cauliflower & walnut soup 14 Gado gado 513 Merged bhajias 74 Oyster & cauliflower stew 226 Vegetable fritters 59 Cauliflower fritters 62 Cauliflower & walnut soup 14 caviar Devilled eggs with caviar 70 Pasta with caviar 134 celery Baked bean & vegetable casserole 241 Bean & celery stew 237 Black bean & salsa salad 101 Celery & Stilton soup 14 Clam chowder 16 Minestrone soup 23 Crammed celery 88 Swiss chicken casserole 211 Vegetable soup 30 Celery & Stilton soup 14 Ceviche 438 Champagne granita 631 Chargrilled kebabs 545 Chargrilled peppers & lovable potatoes 509 Chargrilled pork fillet with apple sauce 282 Cheddar cheese Apple & cheddar pie 172 Cheese & crabmeat casserole 232 Ham & cheese casserole 191 Macaroni cheese 527 Olive cheese balls 56 One-pot macaroni & cheese 239 Cheese & courgette quiche 165 Cheese & crabmeat casserole 232 Cheese & rice casserole 237 Cheese & spinach puffs 83 Cheese pie 162 Cheese-loaded rice balls 145 Tacky garlic bread 80 Tacky potato skins 80 Tacky crammed peppers 55 cherries check out additionally black cherries and glacé cherries and Morello cherries and bitter cherries Cherry clafoutis 667 Cheery moose 605 Purple fruit salad 648 Cherry clafoutis 667 Cherry mousse 605 Cherry pie 592 cherry tomatoes Beef, tomato & olive kebabs 276 Couscous vegetable loaf 511 Duck with tomatoes 389 Cherry turnover 660 chestnut mushrooms Combined mushroom ragout 544 index Chestnut & sprout sauté 494 chestnuts Chestnut & sprout sauté 494 chicken check out on top of that poussins Almond chicken casserole 220 Apple-loaded chicken 343 Brown rice & chicken salad 110 Butter bean & chicken casserole 224 Cajun chicken jambalaya 359 Cajun chicken pasta 158 Chicken & bacon kebabs 61 Chicken & beef satay 350 Chicken & chickpea stew 341 Chicken & crackers casserole 215 Chicken & leek casserole 205 Chicken & pasta broth 216 Chicken & potato bake 206 Chicken & ricotta in just wine 345 Chicken & sausage pie 175 Chicken & sweetcorn stew 216 Chicken & veggies 378 Chicken & vegetable terrine 369 Chicken breasts & balsamic vinegar 373 Chicken broccoli casserole 210 Chicken casserole with yogurt 211 Chicken chop suey 355 Chicken chow mein 353 Chicken green masala 340 Chicken inside peanut sauce 346 Chicken within just spicy yogurt 367 Chicken jalfrezi 381 Chicken korma with green beans 356 Chicken macaroni casserole 209 Chicken macaroni stew 221 Chicken noodle soup 15 Chicken pasanda 208 Chicken peperonata 374 Chicken pie 168 Chicken saltimbocca 75 Chicken soup 15 Chicken stock 730 Chicken tikka 86 Chicken with beansprouts 375 Chicken with ciabatta & Parma ham 336 Chicken with lime stuffing 342 Chicken with sage & lemon 351 Chilli chicken casserole 221 Chinese chicken with cashew outrageous 365 Chinese-style and design chicken 358 Cock-a-leekie 16 Coq au vin 352 Coronation chicken 349 Fragrant saffron chicken 364 Garlic & herb chicken 366 Garlic & lime chicken 380 Garlic & nut butter chicken 338 Grilled chicken with warm salsa 368 Indian charred chicken 371 Indonesian-design satay chicken 339 Jerk chicken 372 Khara masala balti chicken 335 Kung po chicken 354 Medium balti chicken 337 Mulligatawny 24 Mustard chicken 363 One-pot Cajun chicken gumbo 213 One-pot chicken couscous 213 Paella 157 Pan-fried chicken with purple wine sauce 361 Parsley, walnut & orange chicken 332 Pepper chicken with ginger and garlic 333 Peppered chicken pasta 151 Pesto chicken salad 135 Sage chicken & rice 379 Sautéed chicken with herbs 362 Sherry chicken casserole 219 Soy-braised chicken 344 One of a kind chow mein 153 Spiced chicken casserole 205 Spicy masala chicken 377 Swiss chicken casserole 211 Szechuan overwhelmed chicken 92 Tarragon chicken casserole 224 Thai chicken green curry 347 Tortilla chicken casserole 217 Regular fried chicken 348 Tuscan chicken 360 Vietnamese chicken & lovable potato curry 334 Waldorf chicken salad 98 index Heat chicken & feta salad 357 Winter season chicken stew 217 Yellow bean chicken 376 chicken liver Chicken liver pâté 76 Pâté en croûte 78 Chicken & bacon kebabs 61 Chicken & beef satay 350 Chicken & crackers casserole 215 Chicken & leek casserole 205 Chicken & pasta broth 216 Chicken & potato bake 206 Chicken & ricotta in just wine 345 Chicken & sausage pie 175 Chicken & sweetcorn stew 216 Chicken & greens 378 Chicken & vegetable terrine 369 Chicken breasts & balsamic vinegar 373 Chicken broccoli casserole 210 Chicken casserole with yogurt 211 Chicken chop suey 355 Chicken chow mein 353 Chicken green masala 340 Chicken in just peanut sauce 346 Chicken inside spicy yogurt 367 Chicken jalfrezi 381 Chicken korma with green beans 356 Chicken liver pâté 76 Chicken macaroni casserole 209 Chicken macaroni stew 221 Chicken noodle soup 15 Chicken pasanda 208 Chicken peperonata 374 Chicken pie 168 Chicken saltimbocca 75 Chicken soup 15 Chicken stock 730 Chicken tikka 86 Chicken with beansprouts 375 Chicken with ciabatta & Parma ham 336 Chicken with lime stuffing 342 Chicken with sage & lemon 351 Chickpea & artichoke stew 248 Chickpea chole 490 Chickpea salad 138 chickpeas Armenian stew 239 Chicken & chickpea stew 341 Chickpea & artichoke stew 248 Chickpea chole 490 Chickpea salad 138 Falafels 523 Greek-structure chickpea casserole 247 Hummus 725 chicory Banana & chicory salad 119 Orange & chicory salad 120 Child’s birthday cake 671 Chilled avocado soup 11 Chilled cucumber soup 20 Chilled pea soup 26 Chilled noodles & peppers 547 Chilli beef within tortillas 267 Chilli tomato dip 724 Chilli-flavoured pork 299 Chilli-garlic crab sticks 69 Chillies loaded with turkey 386 chillies Chilli beef within tortillas 267 Chilli chicken casserole 221 Chilli-garlic crab sticks 69 Fig & chilli tagliatelle 151 Piperade 131 Chinese cabbage Stewed cabbage hotpot 242 Chinese cabbage soup 35 Chinese chicken with cashew crazy 365 Chinese egg flower soup 43 Chinese lettuce wraps 146 Chinese mushrooms Braised Chinese greens 487 Mushroom & ginger duck 390 Tofu with mushrooms 496 Tofu with mushrooms & peas 541 Chinese prawn salad 108 Chinese spare ribs 292 Chinese-design chicken 358 Chinese vegetable casserole 251 Chive omelette stir-fry 127 chives Beetroot & chive salad 113 Chive omelette stir-fry 127 Chocolate & apricot squares 703 Chocolate & pear crumble 581 index Chocolate banana sundae 633 Chocolate brandy product 634 Chocolate cake 679 Chocolate charlotte 614 Chocolate chip muffins 680 Chocolate product pudding 640 Chocolate crêpes 585 Chocolate crunch biscuits 708 Chocolate éclairs 662 Chocolate fluff 638 Chocolate fudge pudding 600 Chocolate ice-product sandwiches 624 Chocolate meringue pie 665 Chocolate pecan pie 694 Chocolate roulade 681 Chocolate rum pots 623 Chorizo sausages Asparagus & chorizo salad 72 Cajun chicken jambalaya 359 Xmas pudding 594 chuck steak Spiced beef & onions 261 Chunky vegetable chilli 254 Steak, kidney & mushroom pie 270 ciabatta Bruschetta 54 Chicken with ciabatta & Parma ham 336 Parma ham & pepper pizzas 89 Roast garlic toast 50 cinnamon Cinnamon ice product 627 Cinnamon & nutmeg ice product 620 Cinnamon & nutmeg ice product 620 Cinnamon ice product 627 Citrus jelly 622 Citrus tart 666 Clam & Prosecco spaghetti 149 Clam chowder 16 Clam stew 227 clams Baked filled lobster 445 Clam & Prosecco spaghetti 149 Clam chowder 16 Clam stew 227 Seafood spaghetti 144 Spaghetti marinara with seafood 454 Common Caesar salad 96 Regular custard 592 Cock-a-leekie 16 cocoa powder Chocolate & pear crumble 581 Chocolate cake 679 Chocolate product pudding 640 Chocolate crêpes 585 Chocolate fudge pudding 600 Chocolate pecan pie 694 Chocolate roulade 681 Mississippi mud pie 690 coconut Coconut cake 661 Coconut ice 714 Coconut cute 699 Coconut cake 661 Coconut ice 714 coconut milk Baked coconut rice pudding 584 Curried prawns within just coconut milk.
Then, soups and salads • Starters and canapés.
Then, fish, meat and poultry • Vegetarian and vegetable dishes.
Then, pasta and rice • Desserts and cute snacks.
Finally, cakes, biscuits and pastries • Sauces and condiments With 1000 delicious and straightforward-to-stick to recipes in its internet pages, this e-book delivers the perfect alternative to all all those vexed thoughts more than what to cook. No much more distressing previously mentioned what to put upon the desk; you will simply be ready to identify a thing to tempt the palate and fulfill the hunger of even the fussiest eaters â€\" no matter what the social gathering. In opposition to year-honoured classics to the even further weird, there is lots of determination right here. The choice will attraction to equally rookie and proficient chefs alike, irrespective of whether you are on the lookout for recommendations for a mild, scrumptious lunch, a straightforward, hearty dinner, a feast in shape for relatives and good friends, or everything extra advanced for a supper bash. ISBN 978-1-84193-998-8 9 781841 939988 > £8.99 Vonage is happy to","url":"https://recipe.bluelayer.org/recipe/6070/garlic-herb-mayonnaise"},{"id":"5994","title":"Discomfort au chocolat","ingredients":"450g/1lb sturdy simple flour
1â„2 teaspoon salt
1â„2 teaspoon dried yeast
25g/1oz lard
1 egg, overwhelmed evenly
225ml/8fl oz hand-very hot water
175g/6oz butter, softened crushed egg, to seal and glaze
100g/4oz dim chocolate (at minimum
70% cocoa solids), harmed into
12 squares","directions":"First, frivolously grease a baking tray.
Then, sift the flour and salt into a blending bowl, and stir within the yeast. Rub in just the bodyweight lard utilizing your fingertips. Include the egg and sufficient of the water to sort a smooth dough. Knead the dough for with regards to 10 minutes till elastic.
Then, roll the dough out to style a rectangle measuring 38 x 20cm/15 x 8within just. Divide the butter into 3 quantities, and dot one component previously mentioned 2-thirds of the rectangle, leaving a little border about the advantage.
Then, fold the rectangle into a few by way of 1st folding the undeniable 3rd of the dough about, then the other 3rd. Seal the edges of the dough by means of urgent with a rolling pin. Deliver the dough a quarter switch. Re-roll and fold back again, with out butter, then wrap the dough and chill for 30 minutes.
Then, repeat the buttering and folding pointed out more than two times a lot more, chilling the dough each and every year. Re-roll and fold 2 times added devoid of butter. Chill for a past 30 minutes.
Then, roll the dough to a rectangle measuring 45 x 30cm/18 x 12inside of, slim and halve lengthways. Slash just about every 50 % into 6 rectangles, and brush with overwhelmed egg. Put a chocolate sq. at the close of every rectangle, and roll up to kind a sausage.
Then, push the finishes collectively and Room, seam aspect up, upon the baking tray. Go over and depart to increase for 40 minutes within a heat destination.
Then, preheat the oven to 220°C/425°F/Fuel mark 7.
Finally, brush the pastries with egg, and bake for 20â€\"25 minutes right until golden. Interesting upon a cord rack. Provide hot or chilly. cakes & pastries.","url":"https://recipe.bluelayer.org/recipe/5994/discomfort-au-chocolat"},{"id":"5740","title":"Prawn jambalaya","ingredients":"900g/2lb huge uncooked prawns, peeled and deveined (guide the heads, shells and tails)
2 onions, chopped
2 celery sticks, chopped
225ml/8fl oz dry white wine
50ml/2fl oz vegetable oil
200g/7oz spicy sausage, chopped
1 pink pepper, seeded and chopped
400g/14oz canned chopped plum tomatoes
1â„2 teaspoon cayenne pepper
1â„2 teaspoon cracked black pepper
1â„2 teaspoon dried thyme
1â„2 teaspoon dried oregano
400g/14oz lengthy-grain rice","directions":"First, put the reserved prawn heads, shells and tails within just a pan with 50 percent of the onion, 50 % of the celery, the wine and 1.2 litres/2pt water. Deliver to the boil, then avoid the warm and simmer for 20 minutes. Worry.
Then, warm the oil within just a higher hefty pan. Cook the sausage for 5 minutes or until finally browned. Remove against the pan with a slotted spoon, and fastened apart.
Then, increase the relax of the onion, celery and the crimson pepper to the pan and cook, stirring at times, for 5 minutes. Insert the tomato, cayenne, black pepper and dried herbs, and deliver to the boil. Do away with the warm and simmer, protected, for 10 minutes.
Then, return the sausage to the pan, and include the rice and prawn stock. Deliver back again to the boil, prevent the warm and simmer, protected, for 25 minutes till just about all the liquid is made up of been absorbed and the rice is smooth.
Finally, increase the prawn meat to the pan, and stir in the course of carefully. Go over and cook for an additional 5 minutes. Provide routinely. fish & seafood.","url":"https://recipe.bluelayer.org/recipe/5740/prawn-jambalaya"},{"id":"5652","title":"Cajun chicken jambalaya","ingredients":"1.4kg/21â„2lb fresh new chicken
11â„2 onions
1 bay leaf
4 black peppercorns
1 sprig of contemporary flat-leaf parsley, as well as far more, chopped, to garnish
2 tablespoons vegetable oil
2 garlic cloves, chopped
1 green pepper, seeded and chopped
1 celery adhere, chopped
225g/8oz extended-grain rice
100g/4oz chorizo sausage, chopped
100g/4oz cooked ham, chopped
400g/14oz canned chopped plum tomatoes
1â„2 teaspoon scorching chilli powder
1â„2 teaspoon cumin seeds
1â„2 teaspoon flooring cumin
1 teaspoon dried thyme
100g/4oz peeled and deveined cooked prawns
sprint of Tabasco sauce salt and recently floor
black pepper","directions":"First, put the chicken in just a hefty flameproof casserole dish, and pour earlier mentioned 600ml/1pt water. Insert the onion 50 %, bay leaf, peppercorns and parsley sprig, and provide to the boil. Do away with the warm, deal with and simmer carefully for relating to 11â„2 hrs.
Then, whenever the chicken is cooked, elevate it out of the stock, remove the pores and skin and carcass, and chop the meat. Tension the stock, depart to awesome and e-book.
Then, chop the staying onion and warmth the oil inside of a weighty frying pan. Include the onion, garlic, green pepper and celery. Fry for concerning 5 minutes, then stir inside the rice, coating the grains with the oil. Incorporate the sausage, ham and chopped chicken. Fry for a further more 2â€\"3 minutes, stirring typically.
Then, pour within the tomatoes and 300ml/10fl oz of the reserved stock, and include the chilli, cumin and thyme. Convey to the boil, then do away with the warm, include and simmer carefully for 20 minutes or right up until the rice is delicate and the liquid consists of been absorbed.
Finally, stir within just the prawns and Tabasco. Cook for a extra 5 minutes, then time properly with salt and pepper, and provide very hot, garnished with the added chopped parsley. chicken & other poultry.","url":"https://recipe.bluelayer.org/recipe/5652/cajun-chicken-jambalaya"},{"id":"5587","title":"Sausage & bean casserole","ingredients":"substances
8 pepperoni sausages
1 tablespoon olive oil
1 hefty onion, chopped
2 garlic cloves, chopped
1 green pepper, seeded and slice into strips
400g/14oz canned chopped plum tomatoes
2 tablespoons sunlight-dried tomato paste
400g/14oz canned cooked cannellini beans","directions":"First, prick the sausages all more than with a fork. Cook underneath a preheated grill for 10â€\"12 minutes, turning once in a while, right up until brown all in excess of. Preset apart and retain scorching.
Then, warm the oil within a high frying pan. Insert the onion, garlic and green pepper, and sweat for 5 minutes, stirring from time to time, until finally softened.
Then, include the tomatoes to the frying pan and depart the combination to simmer for more than 5 minutes, stirring once in a while, or until eventually somewhat thickened.
Then, stir the sunlight-dried tomato paste, cannellini beans and reserved sausages into the combination in just the frying pan. Cook for 4â€\"5 minutes right until the mix is piping scorching. Insert 4â€\"5 tablespoons water if the mix results in being much too dry in the course of cooking.
Finally, move the casserole to serving plates, and provide incredibly hot with mashed potato or rice. meat & activity.","url":"https://recipe.bluelayer.org/recipe/5587/sausage-bean-casserole"},{"id":"5491","title":"Turkey one-pot","ingredients":"100g/4oz dried kidney beans, wet right away and tired
25g/1oz butter
2 herby pork sausages
450g/1lb turkey casserole meat
3 leeks, sliced
2 carrots, ï¬nely chopped
400g/14oz canned chopped plum tomatoes
3 teaspoons tomato purée
1 bouquet garni
400ml/14fl oz chicken stock
salt and recently floor black pepper","directions":"First, cook the beans inside of boiling water for 40 minutes, then drain very well.
Then, in the meantime, warm the butter within just a flameproof casserole dish, then cook the sausages right up until browned and the bodyweight operates. Remove and drain upon kitchen area paper. Stir the turkey into the casserole dish and cook right until flippantly browned all above, then go to a bowl having a slotted spoon.
Then, stir the leeks and carrots into the casserole dish and brown evenly. Increase the tomatoes and tomato purée, and simmer carefully for regarding 5 minutes.
Finally, chop the sausages and return to the casserole dish with the beans, turkey, bouquet garni, stock and seasoning. Protect and cook carefully for in excess of 11â„4 several hours till the beans are soft and there is exceptionally minor liquid. Provide incredibly hot. casseroles & stews.","url":"https://recipe.bluelayer.org/recipe/5491/turkey-one-pot"},{"id":"5467","title":"One-pot sausage jambalaya","ingredients":"2 Italian sausages, coarsely chopped
500g/1lb 2oz canned chopped plum tomatoes
200g/7oz prolonged-grain rice
1 teaspoon dried basil
1 pink pepper, seeded and chopped","directions":"First, inside of hefty vast non-adhere saucepan earlier mentioned a medium-superior warm, brown the sausages for 8 minutes, then drain off any pounds.
Then, incorporate the tomatoes, then stir inside of 550ml/18fl oz water, the rice and the basil.
Finally, deal with and deliver to the boil, then protect against the warmth to minimal and simmer for 20 minutes, stirring after. Stir within just the pepper, include, and simmer for 5 minutes. Provide very hot.","url":"https://recipe.bluelayer.org/recipe/5467/one-pot-sausage-jambalaya"},{"id":"5466","title":"Irish hotpot","ingredients":"casseroles & stews
substances
6 potatoes, thinly sliced
2 onions, thinly sliced
3 carrots, thinly sliced
75g/3oz cooked lengthy-grain rice
400g/14oz canned peas
600g/1lb 5oz pork and herb sausages
425g/15oz canned condensed tomato soup, diluted
salt and recently floor black pepper","directions":"First, preheat the oven to 190°C/ 375°F/Fuel mark 5.
Then, layer the potatoes, onions and carrots inside of a major casserole dish, seasoning as you transfer with salt and pepper. Sprinkle with the rice and peas, and greatest with the sausages. Pour the diluted soup more than all.
Then, bake within the oven, protected, for 1 hour. Remove the lid in opposition to the casserole, switch the sausages and bake, figured out, for a even further 1 hour. Provide very hot. substances Sausage & adorable pepper casserole serves 4â€\"6.
Then, warm the oil inside of a pan, and carefully 2 tablespoons olive oil 450g/1lb spicy sausages, reduce into 5cm/2inside of slices 700g/11â„2lb green peppers, seeded and sliced 225g/8oz tomatoes, skinned and quartered 1 teaspoon chopped refreshing flat-leaf parsley salt and recently flooring black pepper fry the sausages till flippantly browned. Incorporate the peppers, and fry for a even further 3 minutes, stirring consistently.
Finally, incorporate the tomatoes and parsley to the pan. Period with salt and pepper. Address the pan and cook carefully for above 10 minutes until eventually the sausages are cooked in the course of. Provide warm. casseroles & stews.","url":"https://recipe.bluelayer.org/recipe/5466/irish-hotpot"},{"id":"5451","title":"Chicken & sausage pie","ingredients":"For the pastry
150g/5oz butter, moreover much more for greasing
450g/1lb simple flour
1 tablespoon dried put together herbs salt and recently flooring
black pepper
1 egg, overwhelmed
For the filling
450g/1lb spinach recently grated nutmeg
450g/1lb skinless chicken breast fillet, cubed
225g/8oz sausage meat
1 bunch of spring onions, chopped
25g/1oz chopped contemporary flat-leaf parsley
4 fresh new apricots, stoned and chopped
1 teaspoon grated lemon zest
1 egg, crushed","directions":"First, preheat the oven to 200°C/400°F/Gasoline mark 6. Grease a 23cm/9within spherical unfastened-bottomed cake tin with butter.
Then, for the pastry, combine collectively the flour and herbs, and period with salt and pepper. Soften the butter inside of a pan with 250ml/9fl oz water, then provide to the boil. Out of the blue stir within just the flour blend, blending to sort a comfortable dough. Great a little bit, then transform out and knead quickly upon a flippantly floured effort and hard work show up. Wrap within just hang movie and depart to awesome.
Then, to deliver the filling, clean the spinach, then Space in just a higher pan with no water and cook, protected, for 5 minutes until finally the spinach is wilted and comfortable. Drain effectively, urgent out any further liquid. Chop, then time to flavor with nutmeg, salt and pepper.
Then, put the chicken inside of a bowl with the sausage meat, spring onions, parsley, apricots, lemon zest and egg. Blend cautiously with your fingers. Include the spinach, period with salt and pepper, and incorporate very well.
Then, roll out 2-thirds of the pastry and employ to line the penned cake tin. Fill the pastry with the chicken blend.
Then, dampen the pastry edges, then roll out the currently being pastry to protect the pie, pinching the edges with each other to seal.
Finally, bake inside the oven for 1â€\"11â„4 several hours right up until golden. Go away to interesting inside of the tin for 20 minutes, then remove and amazing extensively just before serving. savoury pies & tarts.","url":"https://recipe.bluelayer.org/recipe/5451/chicken-sausage-pie"},{"id":"5430","title":"Sausage & ricotta penne","ingredients":"4 pepperoni sausages
1 onion, finely chopped
1 fennel bulb, chopped
1 tablespoon a lot more virgin olive oil
150ml/5fl oz crimson wine
100ml/31â„2fl oz passata or tomato sauce
3 tablespoons chopped fresh new basil leaves
300g/11oz dried penne
100g/4oz ricotta cheese
50g/2oz Parmesan cheese, recently grated
salt and recently flooring
black pepper","directions":"First, put the sausages in just a frying pan and deal with with water. Provide to the boil, then simmer till the water evaporates. Neat, remove the meat in opposition to the casings and crumble.
Then, fry the onion and fennel within the oil until finally smooth. Incorporate the sausage, wine and passata or tomato sauce. Cook for 10 minutes. Include the basil and year with salt and pepper.
Then, cook the penne within evenly salted boiling water until finally al dente, then drain. Stir within the sauce.
Finally, put 1 tablespoon ricotta upon every plate. Spoon the pasta about the ultimate, and sprinkle with Parmesan.","url":"https://recipe.bluelayer.org/recipe/5430/sausage-ricotta-penne"},{"id":"5315","title":"Pork & liver pâté","ingredients":"350g/12oz streaky bacon rashers
225g/8oz pork shoulder, around chopped
225g/8oz pork sausagemeat
225g/8oz pig’s liver, chopped
1 very low onion
2 garlic cloves
1 tablespoon chopped contemporary oregano
1 tablespoon chopped refreshing thyme
3 tablespoons marsala
salt and floor black pepper","directions":"First, preheat the oven to 170°C/325°F/Gasoline mark 3.
Then, grease a 450g/1lb loaf tin. Line with the bacon rashers, scheduling a couple of for the final.
Then, put the pork shoulder within just a foodstuff processor and chop until eventually wonderful. Incorporate the currently being components, and combine for 30 seconds until eventually delicate.
Then, increase the blend to the loaf tin, soft the supreme and deal with with the reserved bacon rashers. Include with foil.
Finally, put the loaf tin inside a more substantial baking tray 50 %-crammed with boiling water. Meticulously shift to the oven, and bake for 11â„2 several hours or right until organization. Remove against the oven and consider off the foil. Address the pâté with greaseproof paper, and fixed a large bodyweight upon ultimate these kinds of as a plate. Chill right away inside the fridge. Provide inside slices at area temperature. starters & canapés.","url":"https://recipe.bluelayer.org/recipe/5315/pork-liver-p-t"},{"id":"5308","title":"Moroccan lamb koftas","ingredients":"substances
450g/1lb minced lamb
2 eggs, evenly overwhelmed
200g/7oz stale coarse refreshing breadcrumbs
2 onions, grated
2 tablespoons chopped contemporary flat-leaf parsley
1â„2 teaspoon flooring cinnamon
1 teaspoon flooring cumin
1â„2 teaspoon chilli powder
2 teaspoons flooring turmeric
1 teaspoon flooring allspice
For the yogurt sauce
50ml/2fl oz Greek-layout yogurt
2 teaspoons recently squeezed lemon juice
2 tablespoons tahini paste
1 garlic clove, beaten","directions":"First, inside a blender or foodstuff processor, purée all the components right up until comfortable and paste-including. Divide the lamb combination into 2 quantities, and mold just about every fifty percent over a individual steel skewer to style 2 lengthy sausage styles.
Then, particularly prior to serving, grill or barbecue both equally of the koftas right until browned and cooked in the course of, turning against period to period despite the fact that cooking.
Finally, incorporate all the components for the yogurt sauce within a tiny bowl. Insert 2 tablespoons water, mixture effectively and provide with the sizzling or hot koftas. starters & canapés.","url":"https://recipe.bluelayer.org/recipe/5308/moroccan-lamb-koftas"},{"id":"5305","title":"Asparagus & chorizo salad","ingredients":"substances
250g/9oz asparagus
2 chorizo sausages, sliced into chunk-dimension components
3 tablespoons olive oil
1â„2 tablespoon sherry vinegar
1 tablespoon wholegrain mustard salt and recently flooring
black pepper
2 slices white bread,
crusts taken off, slice into
1cm/1â„2in just cubes handful of rocket leaves","directions":"First, cook the asparagus inside salted boiling water for over 10 minutes right until soft. Drain, then refresh in just chilly water. Go away to interesting.
Then, grill the chorizo for 5 minutes below a very hot grill. Go away to interesting upon kitchen area paper.
Then, mix 2 tablespoons of the olive oil with the sherry vinegar, mustard, salt and pepper.
Then, warmth the becoming olive oil inside of a pan and include the bread cubes. Fry until finally crisp and golden.
Finally, provide the asparagus upon supreme of the rocket salad. Scatter with the chorizo and croûplenty, and pour the dressing in excess of the best.","url":"https://recipe.bluelayer.org/recipe/5305/asparagus-chorizo-salad"},{"id":"4883","title":"Smoked Garlic Sausage","ingredients":"- 6 lb (3 kg) Pork and pork excess weight
- 11�\"4 tsp (6 mL) Prague Powder #1
- 5 tsp (25 mL) Salt
- 1 tsp (5 mL) Sugar
- 1 tsp (5 mL) White pepper
- 1 tsp (5 mL) Quatre épices
- 2 tsp (10 mL) Beaten garlic
- 6 fl oz (180 mL) Dry white wine or water","directions":"1. First, slice the pork and bodyweight into cubes.
2. Next, mix jointly the Prague Powder, salt, and sugar.
3. Then, incorporate this mix to the diced meat and bodyweight and blend perfectly. Refrigerate for a lot of hrs.
4. Then, grind the meat combination having the medium die.
5. Then, incorporate the remaining substances to the meat and merge appropriately.
6. Then, things into heavy hog casings.
7. Then, hold the sausages inside the fridge, if prospective, or prepare on towel-protected sheet pans consequently they are not touching every other.
8. Then, hot smoke at 160°F (71°C) for 11�\"2 hours, then poach within water at 165°F (74°C) until the inner temperature is 152°F (67°C).
9. Finally, amazing the sausages inside cold water, then drain, dry, and refrigerate.","url":"https://recipe.bluelayer.org/recipe/4883/smoked-garlic-sausage"},{"id":"4882","title":"Cajun-Style and design Sausage","ingredients":"- 6 lb (3 kg) Pork and pork body weight
- 11�\"4 tsp (6 mL) Prague Powder #1
- 2 tsp (10 mL) Salt
- 1 tsp (5 mL) Sugar
- 4 fl oz (125 mL) Water, cold
- 4 tsp (20 mL) Salt
- 4 tsp (20 mL) Beaten garlic
- 1 tbsp (15 mL) Black pepper
- 1 tsp (5 mL) Cayenne
- 1 tsp (5 mL) Floor bay leaf
- 1�\"2 tsp (2 mL) Floor cumin
- 1 tsp (5 mL) Chili powder
- 1 tbsp (15 mL) Paprika","directions":"1. First, slash the pork and pounds into cubes.
2. Next, incorporate jointly the Prague Powder, salt, and sugar.
3. Then, incorporate this mix and the water to the diced meat and excess weight and incorporate effectively. Refrigerate for numerous hours.
4. Then, grind the meat blend working with the enormous die.
5. Then, insert the being elements to the meat and merge diligently.
6. Then, things into superior hog casings.
7. Then, dangle the sausages in the fridge, if likely, or prepare on towel-protected sheet pans so they are not touching each and every other.
8. Then, cold smoke at 80°F (27°C) for 4 hours.
9. Finally, at this stage, the sausages are continue to uncooked and ought to be handled the similar path as new sausages. They might be marketed this course yet should really be cooked (by poaching, sautéing, grilling, etcetera.) ahead of remaining consumed.","url":"https://recipe.bluelayer.org/recipe/4882/cajun-style-and-design-sausage"},{"id":"4881","title":"Mortadella","ingredients":"- 2 lb 8 oz (1.2 kg) Pork, lean
- 1 tsp (5 mL) Prague Powder #1
- 5 tsp (25 mL) Salt
- 11�\"2 fl oz (45 mL) Dry white wine
- 1 lb 6 oz (660 g) Company pork body weight, this kind of as fatback
Garnish:
- 6 oz (180 g) Pork fatback
- 2 oz (60 g) Pistachios, peeled
- 14 oz (400 g) Ice
- 11�\"2 tsp (7 mL) White pepper
- 11�\"2 tsp (7 mL) Paprika
- 1 tsp (5 mL) Mace
- 1 tsp (5 mL) Quatre épices
- 1 tsp (5 mL) Floor coriander
- 1�\"4 tsp (1 mL) Flooring cloves
- 2 oz (60 g) Nonfat dry milk powder","directions":"1. First, reduce the pork into cubes low plenty of to in good shape into the grinder.
2. Next, throw the meat with the Prague Powder, salt, and wine and refrigerate for numerous hours or right away.
3. Then, slash the pork weight into cubes. Refrigerate few hrs or right away.
4. Then, plan the garnish. Reduce the fatback into minor cube. Blanch in boiling water for 2 minutes. Drain. Refrigerate.
5. Then, select over the pistachios to be absolutely sure they are all peeled and within positive problem.
6. Then, grind the lean pork working with the little die of the grinder. Destination it inside a foods chopper.
7. Then, grind the bodyweight from move 3 (not the pounds for the garnish) during the tiny die and established it apart. Refrigerate it if the kitchen area is hot, even even though you will be getting it inside a pair minutes.
8. Then, start off the food chopper and operate a couple of seconds. Insert the ice, the spices, and the milk powder and progress to chop the meat to a fantastic paste. see the temperature of the meat.
9. Then, include the flooring pounds and move forward to operate the chopper. Avert the unit to year to period and stir temporarily by hand if demanded for even blending. Procedure to a great, uniform paste.
10. Then, remove the meat combination to the chopper and place in a stainless-metal bowl mounted more than ice. Incorporate the garnish (diced pork and pistachios) and combination them into the meat purée.
11. Then, things into major beef casings or synthetic casings.
12. Then, make it possible for to dry for couple of hrs inside the fridge. This move is not very important, nonetheless it provides the sausage period to get on the preferred red coloration.
13. Then, poach the sausage in water earlier mentioned amazingly small warm, employing a thermometer to make sure that the temperature of the water remains at 165°F (74°C).
14. Then, remove the sausage against the cooking water and neat it within 2 techniques. 1st, spot it inside space-temperature water for 5�?\"10 minutes. Following, House it a bath of cold managing water until finally totally cooled.
15. Finally, refrigerate.","url":"https://recipe.bluelayer.org/recipe/4881/mortadella"},{"id":"4880","title":"Boudin Blanc (White Sausage)","ingredients":"- 1 lb 8 oz (750 g) Chicken breast, boneless and skinless
- 2 lb (1 kg) Lean white pork
- 1 lb 8 oz (750 g) Pork body weight
- 12 oz (375 g) Onion, chopped
- 1 pt (500 mL) Milk
- 8 oz (250 g) Clean bread crumbs
- 4 Eggs
- 3 tbsp (45 mL) Salt
- 2 tsp (10 mL) White pepper
- 1�\"2 tsp (2 mL) Mace
- 1 oz (30 g) Parsley, chopped (optional)","directions":"1. First, lower the chicken, pork, and bodyweight into cubes minor sufficient to suit into the grinder. Mix the chicken with the lean pork, however maintain the pork weight individual.
2. Next, grind the meat at the time with the massive die, then as soon as with the minimal die. Chill.
3. Then, grind the excess weight the moment with the high die, then as soon as with the low die. Chill.
4. Then, simmer the onions in the milk till they are delicate. Pour this mix over the bread crumbs in a bowl. Neat, then established within the freezer till partially frozen.
5. Then, space the floor meat in the bowl of a food items chopper or food items processor. Chop a handful of seconds, then incorporate the partly frozen milk combination. Grind right until the blend is uniformly combined.
6. Then, beat with each other the eggs, salt, pepper, mace, and parsley (if utilized). Increase to the meat in the grinder and proceed to grind to a delicate paste.
7. Then, incorporate the body weight to the grinder and progress to grind till the mixture is tender and uniform.
8. Then, things into hog casings.
9. Finally, poach the sausages so of simmering them gradually in water until cooked in the course of, over 20 minutes. Drain and plunge into ice water to great. Drain back again and refrigerate.","url":"https://recipe.bluelayer.org/recipe/4880/boudin-blanc-white-sausage"},{"id":"4879","title":"Duck Sausage","ingredients":"- 6 lb (3 kg) Boneless duck meat and pounds
- 2 tbsp (30 g) Salt
- 2 tsp (10 mL) Quatre épices
- 6 oz (185 g) Pine nuts, toasted, or pistachios, blanched and peeled
- 6 oz (185 g) Marinated sunlight-dried tomatoes, tired and chopped
- 1�\"2 tsp (2 mL) Dried thyme","directions":"1. First, slice the meat and body weight into cubes low sufficient to in shape into the grinder. Chill correctly.
2. Next, grind the meat after with the medium die.
3. Then, blend the salt, spices, nuts, and solar-dried tomatoes. Include to the floor meat and merge meticulously so of hand.
4. Finally, things into small hog casings.","url":"https://recipe.bluelayer.org/recipe/4879/duck-sausage"},{"id":"4878","title":"Lamb Sausage","ingredients":"- 6 lb (3 kg) Lamb shoulder (check out be aware)
- 2 tbsp (30 g) Salt
- 4 tsp (20 mL) Chopped garlic
- 2 tbsp (30 mL) Paprika
- 1 tsp (5 mL) Cayenne
- 1 tsp (5 mL) Black pepper
- 2 tbsp (30 mL) Flooring cumin
- 2 tsp (10 mL) Dried oregano
- 1 tsp (5 mL) Cinnamon
- 4 tbsp (60 mL) Chopped cilantro
- 6 fl oz (200 mL) Water, cold","directions":"1. First, slash the meat and bodyweight into cubes reduced adequate to in shape into the grinder. Chill cautiously.
2. Next, grind the meat after with the medium die.
3. Then, merge the salt and spices with the water. Increase to the floor meat and merge very carefully by way of hand.
4. Finally, things into hog casings.","url":"https://recipe.bluelayer.org/recipe/4878/lamb-sausage"},{"id":"4876","title":"Veal or Beef Sausage","ingredients":"- 4 lb (2 kg) Pork and pork body weight
- 2 lb (1 kg) Veal or beef, lean
- 2 tbsp (30 g) Salt
- 2 tsp (4 g (10 mL)) Quatre épices
- 6 fl oz (200 mL) Water, cold","directions":"1. First, minimize the meat into cubes low sufficient to in shape into the grinder. Chill the meat adequately.
2. Next, grind the meat when with the weighty or medium die for coarse sausage. For a finer texture, grind as soon as a lot more with the tiny die. If vital, chill the meat in between grindings.
3. Then, incorporate the salt and spices with the water. Insert to the floor meat and incorporate properly via hand.
4. Finally, things into hog casings.","url":"https://recipe.bluelayer.org/recipe/4876/veal-or-beef-sausage"},{"id":"4875","title":"Hot Italian Sausage","ingredients":"- 6 lb (3 kg) Pork and pork excess weight
- 2 tbsp (30 g) Salt
- 2 tsp (10 mL) Black pepper
- 2 tsp (10 mL) Fennel seeds
- 4 tsp (20 mL) Paprika
- 2 tsp (10 mL) Overwhelmed pink pepper
- 1 tsp (5 mL) Flooring coriander
- 2 tsp (10 mL) Sugar
- 6 fl oz (200 mL) Water, cold","directions":"1. First, slash the meat into cubes minimal ample to healthy into the grinder. Chill the meat cautiously.
2. Next, grind after with the medium die.
3. Then, combination the salt and spices with the cold water. Insert to the floor meat and combination effectively so of hand.
4. Finally, things into hog casings.","url":"https://recipe.bluelayer.org/recipe/4875/hot-italian-sausage"},{"id":"4874","title":"French Garlic Sausage","ingredients":"- 6 lb (3 kg) Pork and pork excess weight
- 1 lb (500 g) Pork rind
- 2 tbsp (30 g) Salt
- 11�\"2 tsp (3 g (7 mL)) Black pepper
- 2 tsp (8 g) Beaten garlic
- 1�\"2 tsp (2 mL) Floor sage
- 1�\"2 tsp (2 mL) Dried marjoram
- 1�\"2 tsp (2 mL) Dried thyme
- 4 fl oz (125 mL) Dry white wine","directions":"1. First, minimize the meat and bodyweight into cubes very low adequate to in good shape into the grinder. Chill adequately.
2. Next, simmer the pork rind inside salted water at minimum amount 2 hours, right until exceptionally soft. Chill correctly.
3. Then, grind the meat after with the huge die and back with the medium die. If important, chill the meat in between grindings.
4. Then, repeat this grinding process with the pork rind. Combine the floor pork rind with the flooring meat.
5. Then, blend the salt and spices with the wine. Insert to the floor meat and mix very carefully through hand.
6. Finally, things into hog casings.","url":"https://recipe.bluelayer.org/recipe/4874/french-garlic-sausage"},{"id":"4873","title":"Pork Sausage","ingredients":"- 6 lb (3 kg) Pork and pork pounds
- 2 tbsp (30 g) Salt
- 2 tsp (4 g (10 mL)) Quatre épices
- 6 fl oz (200 mL) Water, cold","directions":"1. First, reduce the meat and weight into cubes lower ample to in good shape into the grinder. Chill diligently.
2. Next, grind the meat at the time with the weighty die and once again with the low die. If vital, chill the meat among grindings.
3. Then, combination the salt and spices with the water. Increase to the floor meat and combine properly by way of hand.
4. Finally, things into hog casings or sheep casings.","url":"https://recipe.bluelayer.org/recipe/4873/pork-sausage"},{"id":"4683","title":"Simple German Fleisch Salad","ingredients":"1/2 lb firm pork sausage (cubed), 3 diced pickles, 3-5 chopped parsley stalks, 2-3 chopped dill stalks, 1/4 cup mayonnaise, 1/2 tsp yellow mustard, salt and pepper to taste.","directions":"Combine all ingredients in a mixing bowl. Stir well and refrigerate for at least 1 to 2 hours before serving to let the flavors develop.","url":"https://recipe.bluelayer.org/recipe/4683/simple-german-fleisch-salad"},{"id":"4667","title":"Beef Liver Dumpling Soup","ingredients":"1/4 lb liver sausage, 1 egg white or yolk, 1/2 cup breadcrumbs, 1 tbsp chopped parsley or chives, 1 tbsp ketchup (optional), 3 cups beef stock, 1/2 tsp parsley.","directions":"Mix the sausage meat with egg, breadcrumbs, and herbs to form meatballs. Drop the meatballs into simmering beef stock. Cook for 5 minutes. Garnish with fresh parsley before serving.","url":"https://recipe.bluelayer.org/recipe/4667/beef-liver-dumpling-soup"},{"id":"4666","title":"Traditional German Lentil Soup","ingredients":"1 cup green lentils, 6 cups water, 3 bouillon cubes, 1 diced onion, 2-3 diced potatoes, 2 tbsp butter, 1 tbsp all-purpose flour, 1 tbsp red wine vinegar, salt and pepper, sliced smoked sausage (optional).","directions":"Rinse lentils and soak overnight. Simmer drained lentils with water, half the diced onion, and bouillon cubes for 90 minutes. Add potatoes and cook until soft. Saut","url":"https://recipe.bluelayer.org/recipe/4666/traditional-german-lentil-soup"},{"id":"4561","title":"Little Italy Sausage Sandwiches","ingredients":"1 pound cute Italian sausage links (cut in half lengthwise), 1 cup sliced onions, 1 (6 ounce) can Italian tomato paste, 1 cup water, 2 cups mixed salad vegetables, Italian salad dressing (to taste), 4 (6- to 7-inch) French rolls (hollowed out to leave a 1/2-inch shell)","directions":"Brown sausage with onions; drain. Add tomato paste and water, mixing well. Bring to a boil; remove heat. Simmer for 10 minutes. Combine salad vegetables and dressing. Divide sausage and veggies evenly amongst rolls.","url":"https://recipe.bluelayer.org/recipe/4561/little-italy-sausage-sandwiches"},{"id":"4551","title":"Italian Sausage Sandwiches","ingredients":"1 pound light Italian sausage, 1 green bell pepper, 1 yellow pepper, 2 onions, 1 cup marinara sauce, 4 (6-inch) hoagie rolls, Minced garlic, Italian seasoning, Extra-virgin olive oil","directions":"Cut sausage into 6-inch links. Grill about 20 minutes on each side until golden brown. Set sausage aside. Cut onions and peppers into half-moon wedges and place in a large bowl. Add 2 tablespoons of minced garlic, 3 tablespoons of Italian seasoning and 1/2 cup of olive oil. Mix well. Place the blend of peppers and onions on the grill and saut","url":"https://recipe.bluelayer.org/recipe/4551/italian-sausage-sandwiches"},{"id":"4550","title":"Italian Sausage and Peppers","ingredients":"8 Italian sausages, 4 green bell peppers (quartered (or a mix of yellow, green and red bell peppers)), 1 onion (sliced)","directions":"Put sausages with 1 cup of water in a frying pan over medium heat. Turn as they brown and water evaporates. Add onions and peppers. Stir, cover and cook for 10 minutes. Uncover and cook until the sausages and onions are brown. Serve in little French bread buns.","url":"https://recipe.bluelayer.org/recipe/4550/italian-sausage-and-peppers"},{"id":"4534","title":"Hanky Panky","ingredients":"1 1/2 pounds lean ground beef, 1 (12 ounce) pack sausage, 1 teaspoon Worcestershire sauce, 8 ounces Velveeta cheese","directions":"Place ground beef and sausage in a high skillet. Cook over medium high heat until lightly brown. Drain the meat and mix in Worcestershire sauce. Spread cheese over meat, letting it soften. Serve hot upon slices of bread.","url":"https://recipe.bluelayer.org/recipe/4534/hanky-panky"},{"id":"3811","title":"KRAUTRUNZA","ingredients":"1 backlink (virtually 1/4 lb.) German sausage 1 lb. ground beef 1 sm. thoughts cabbage 1 med. onion Salt and pepper Yeast dough Brown meats and add other ingredients, cook till delicate. serve","directions":"","url":"https://recipe.bluelayer.org/recipe/3811/krautrunza"},{"id":"3810","title":"POLISH SAUSAGE STEW","ingredients":"1 can product of celery soup 1/4 c. brown sugar 27 oz. can sauerkraut, drained 1 1/2 lb. polish sausage, lower inside 2 inch sections 4 med. potatoes, pared and cubed 1 c. chopped onion 4 oz. shredded Monterey Jack cheese Cook sausage,potatoes, and onion right up until carried out. add soup, sugar & sauerkraut, cook until merged. Mixture with other ingredients and top with cheese.","directions":"","url":"https://recipe.bluelayer.org/recipe/3810/polish-sausage-stew"},{"id":"2517","title":"PIZZA WITH LEEKS,SAUSAGE AND CHEESE","ingredients":"FOR THE DOUGH 5 cups (650 g) all-reason flour or Italian “00” flour, additionally excess as necessary 1 1/2 cups additionally 1 tsp. (375 ml) Lukewarm water 3/4 tsp. (2 g) chaotic dry yeast 1 tbsp. (18 g) salt FOR THE TOPPING 1 1/3 pounds (600 g) crushed tomatoes 14 oz. fresh new pork sausage, finely chopped 7 oz. (200 g) Bra Tenero or Cheddar Cheese, diced 2 leeks, white pieces just, sliced A lot more-virgin olive oil Salt to taste Put the flour on to a fresh perform show up and create a properly in the heart. Dissolve The yeast in the water, and pour the yeast mix into the nicely. Little by little get started Including the yeast blend into the flour till a unfastened dough commences to kind, Then add the salt. Knead the dough until smooth and elastic. Address the dough With flippantly oiled plastic wrap and allow for add in a heat area right up until it consists of doubled in Volume (it can get against 1 to 4 hrs based on the temperature). Kind dough into 4 balls. Make it possible for add once again until they once more double in dimensions (in opposition to 30 minutes to 1 hour). Year the crushed tomatoes to taste with salt and olive oil. Sprinkle the effort and hard work seem with lots of flour and flatten each individual dough ball with Your palms, beginning with your fingertips and progressing to a rotary stream Of your arms as the dough gets to be flatter and broader, into a spherical about 8 inches in Diameter. Put the dough rounds on a baking sheet. Spread the crushed tomatoes flippantly about the pizzas. Prepare the cheese, Sausage and leeks on top. Bake at 480°F (250°C) for in excess of 8 minutes, or until Cheese is bubbly and the crust is golden brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/2517/pizza-with-leeks-sausage-and-cheese"},{"id":"2509","title":"PEPPERONI PIZZA","ingredients":"FOR THE DOUGH 4 cups (500 g) all-cause flour or Italian “00” flour, in addition a lot more as necessary 1 1/2 cups (350 ml) lukewarm water 1 1/2 tbsp. (20 ml) more-virgin olive oil 1 1/2 tsp. (4 g) busy dry yeast for 2-hour growing year, or 3/4 tsp. (2 g) For 6-hour escalating period 2 tsp. (12 g) salt FOR THE TOPPING 1 16-oz. can peeled tomatoes, beaten Via hand 14 oz. (400 g) mozzarella cheese, thinly Sliced 20 slices spicy pepperoni sausage Put the flour on to a fresh new function seem and deliver a effectively in the centre. Dissolve the Yeast in the water, and pour the yeast blend into the effectively. Little by little begin Introducing the yeast mixture into the flour right up until a unfastened dough begins to kind, Then add the oil and salt. Knead the dough right up until smooth and elastic. Rub the Dough with a small oil, add with plastic wrap, and permit it take it easy for around 10 minutes. Grease a 12-inch spherical pizza pan with oil. Go the dough to the pan and, Utilizing your fingertips, spread the dough to add the backside of the pan. If you utilized 1 1/2 tsp. of yeast, enable the dough add for above 40 minutes. If, on the Other hand, you employed 3/4 tsp., then add the dough with a sheet of frivolously oiled Plastic wrap and refrigerate for at bare minimum 5 hrs. The dough will add correctly perfectly In the fridge, getting mild and fragrant. Any time the dough consists of risen, spread the tomatoes around it, and prepare the Mozzarella and the pepperoni (all at room temperature) on top. Allow the pizza add for a further 40 minutes. Bake in the oven at 425°F (220°C) For 20 minutes, or until the cheese is bubbly and the crust is golden brown.","directions":"","url":"https://recipe.bluelayer.org/recipe/2509/pepperoni-pizza"},{"id":"2470","title":"CHOUCROUTE GARNIE À L’ALSACIENNE","ingredients":"Sauerkraut with Sausages and Other Healed Pork 2 excess weight (1 kg) salted pork loin or échine 1½ excess weight (600 gr) smoked jarret de porc (the low element of the ham or shoulder, extending into the leg) or a different ⅔ pound (300 gr) clean, unsmoked bacon, rind taken off ⅔ pound (300 gr) smoked bacon, rind taken off 5 fat (2 kg) sauerkraut 2 onions, chopped ½ cup (150 gr) rendered goose excess weight or lard A offer of seasonings: 3 cloves, 6 juniper berries, 4 or 5 coriander seeds, a dozen black peppercorns, and 1 bay leaf, tied in a piece of fabric ½ bottle (375 ml) Riesling, Sylvaner, or Excellent Edelzwicker 1 cup (250 ml) water or stock 5 bodyweight (2 kg) potatoes, if possible waxy, peeled and slash, as needed, into large sections 4 saucisses de Francfort (tender-ground pork sausages) or a alternative, in excess of 1¼ bodyweight (600 gr) 4 saucisses de Strasbourg (comfortable-ground smoked beef and pork sausage) or a different, about 1¼ weight (600 gr) 4 saucisses de Montbéliard (coarsely ground smoked pork sausage), or a option, more than 1¼ bodyweight (600 gr) 2 boudins noirs (blood sausages), if probable, around 1¼ weight (600 gr) Salt Poach the pork loin, the jarret de porc, and each styles of bacon until smooth, in excess of 2 several hours. More than 3-fourths of the path during that season, drain the sauerkraut, flavor it, and if it is Really sharp, rinse it in one or far more improvements of water, and drain all over again. in a large pot, cook the onions in the goose bodyweight or lard till tender, with no browning; idea the pot and spoon off and ebook the weight. add the sauerkraut, seasonings, wine, and water or stock to the pot. Cook the sauerkraut for around 45 minutes alto-gether, including the poached meats, once they are accomplished, for the duration of over the past 20 minutes of cooking the sauerkraut — if the meats aren’t reasonably prepared, flip off the sauerkraut and be reluctant — and preserving the scorching poaching liquid. Boil the potatoes, or steam them on best of the sauerkraut for 30 minutes. Poach the sausages in the water that stored the meats, and sauté the boudins noirs in the reserved excess weight in opposition to the onions. Remove the bag of spices, and style the sauerkraut for salt. Pile it in the middle of a serving platter, leaving the liquid at the rear of, and set up the potatoes and meats impressively in excess of it. Serves 8 to 10.","directions":"","url":"https://recipe.bluelayer.org/recipe/2470/choucroute-garnie-l-alsacienne"},{"id":"2458","title":"PERDRIX AUX CHOUX","ingredients":"Partridges with Cabbage 2 medium-tiny cabbages, about 4 bodyweight (1.8 kg) entirely 4 partridges, about 1 pound (450 gr) just about every 3 ounces (75 gr) lean treated pork tummy or pancetta, with out rind 4 tiny fresh new sausages (somewhere around 4 ounces or 100 gr every), devoid of fennel seed or other marked flavoring 2 carrots, peeled and slash in thick slices 1 stalk celery, finely chopped 1 onion, finely chopped ¾ cup (175 ml) white wine Relating to 3 cups (750 ml) abundant stock in opposition to, in get of selection, partridges, other activity birds, or veal Salt and black pepper Remove the coarse outer leaves versus the cabbages, slash absent the thick outer element of the unveiled ribs, and quarter the heads, leaving the main intact consequently the ingredients retain with each other. Blanch for 10 minutes in boiling water and drain very well, urgent to expel water. Slash out the cores and finely chop the cabbage. Dry the birds with paper towels and truss them. Slice the pork tummy into ¼-inch (6-mm) cubes; frivolously brown them in excess of medium warm in a large pot hefty sufficient to add the comprehensive planning of cabbage and birds. Remove the crisp cubes to a scorching platter. Then, in the rendered pounds, brown the birds collectively with the sausages, and remove them all to the platter. Cook the cabbage, carrots, celery, and onion in the pounds for 7 to 8 minutes, stirring presently and then. add the wine, 2 cups (500 ml) of the stock, and the brown cubes of pork stomach, and cook Quite gradually, protected, for over 20 minutes. Time flippantly with salt and pepper. Nestle the partridges, breasts up, in the cabbage with out allowing for them to contact the backside of the pot. add further stock as expected as a result the partridges are nearly entirely immersed. Carry the liquid to a simmer, address, and braise at a naked nonetheless regular bubble over incredibly small warm (you may well want a steel heat diffuser), until the partridges are cooked to medium (test the within of a thigh with a knife), over 20 minutes. Go the partridges to the heart of a deep, exceptionally warm serving platter and remove the trussing strings. Very carefully skim all still a hint of the weight in opposition to the cabbage-stuffed liquid in the pot. Style for salt. Reduce the sausages on a board and blend them with the cabbage. Organize the cabbage about the birds and over them pour the take it easy of the liquid in the pot. serve within heated deep plates or extensive bowls. Serves 4.","directions":"","url":"https://recipe.bluelayer.org/recipe/2458/perdrix-aux-choux"},{"id":"2399","title":"POTÉE JURASSIENNE","ingredients":"Soup and “Boiled” Meats ½ pound (250 gr) dried shell beans, or new, shelled kinds in time (over fifty percent the bodyweight is dropped inside shelling) 1 pound (500-gr) smoked bacon in one piece A 1-pound (500 gr) or larger sized saucisse de Morteau, or a different smoked sausage 1 pound (500 gr) beef, lamb, or mutton or a meaty lamb or mutton bone 4 to 6 carrots (relating to 400 gr), peeled and sliced in rounds 4 to 6 summer time turnips or 1 winter season turnip (regarding 500 gr completely), peeled and quartered or sliced 1 cabbage (relating to 3 bodyweight or 1.3 kg), outer leaves trimmed, quartered 6 waxy potatoes (about 2¼ weight or 1 kg), peeled and reduce in hefty ingredients Salt and black pepper Slices of stale bread, if possible sourdough Soak the beans, if dried, right away, and drain them. If the bacon is exceptionally smoky, desired destination it in a pan of chilly water, bring to a boil, and automatically remove the bacon and discard the water. Prick the sausage in a lot of locations consequently it doesn’t split open in cooking. Lower the meat into large parts together the divisions involving the muscle tissue. in a large pot of chilly water, convey the sausage, bacon, and meat or meaty bone to a simmer. Skim any impurities that add to the best. add the carrots, turnips, and shell beans; in a further 30 minutes add the cabbage; and in a different 45 minutes add the potatoes. After the potatoes and shell beans are comfortable, grind in pepper; style and year, if necessary, with salt. Remove the veggies to a incredibly hot platter and the meats to a chopping board. Reduce the latter and set up them along with the greens, holding all coated and sizzling. If you which includes, toast the bread. serve the cooking liquid as soup about the bread within scorching soup plates. As a instant system, in the exact plates, serve the meats over the veggies. Serves 6.","directions":"","url":"https://recipe.bluelayer.org/recipe/2399/pot-e-jurassienne"},{"id":"2398","title":"Chicken, SAUSAGE, AND OYSTER GUMBO","ingredients":"¾ cup (175 ml) lard or Wonderful cooking oil as well as much more for browning the chicken 1 cup (135 gr) all-rationale flour One 4- to 5-pound (2-kg) chicken 2 large onions, chopped 4 quarts (4 lt) chilly water 1 pound (450 gr) Cajun andouille or other spicy smoked sausage, minimize within ¼-inch (6-mm) slices ¼ teaspoon ground pink pepper ½ cup (25 gr) finely chopped parsley 1 tiny green bell pepper, chopped Green onion tops, slash crosswise in ⅜-inch (1-cm) slices (1 cup or 90 gr within all) 2 or 3 cloves garlic, chopped, optional 3 dozen oysters, shucked, with their juices Salt Filé powder, optional Cooked very long-grain rice, to serve To deliver the roux, blend the lard or oil and the flour in a large, large pot and cook gradually above small to medium heat, stirring in opposition to period to period and changing the heat to prevent burning — if the roux does melt away, get started yet again. Cook it to a deep brown, somewhere around 45 minutes, stirring just about continually to the close. Remove the roux against the pot and mounted apart; you will consist of relating to 1 cup (250 ml). Reduce the chicken into 8 sections: 4 areas of breast somewhere around equivalent in dimensions (which includes the wings hooked up to 2 of them) in addition 2 thighs and 2 drumsticks. Brown the chicken ingredients effectively within pounds and remove them versus the pot. add the roux and onions to the pot and stir over medium warm right up until the onions are translucent. add the water all at after and convey it to a simmer, stirring in opposition to period to period to dissolve the roux. add the browned chicken, andouille, and pink pepper; simmer slowly but surely for 1 hour, stirring in opposition to period to season. Cautiously skim the excess weight against the appear. add the parsley, bell pepper, green onions, and garlic, and simmer for yet another ½ hour. Intently skim the pounds all over again. add the oysters and cook for a further 5 minutes. Flavor for salt and slender with water if demanded. Optionally, add filé to taste just prior to serving — have on’t cook the gumbo when that — or make it possible for every specific add filé at the desk. Put some rice within each and every bowl and ladle the gumbo in excess of it. Serves 8.","directions":"","url":"https://recipe.bluelayer.org/recipe/2398/chicken-sausage-and-oyster-gumbo"},{"id":"2391","title":"CERVELAS LYONNAIS","ingredients":"Flippantly Healed Sausage 800 gr lean pork to the shoulder 200 gr pork fat, like that trimmed against the shoulder 12 gr nitrate-salt procedure (look at be aware around) 11 or 13 gr salt 1.8 gr saltpeter-salt blend (view be aware around), optional 3 gr sugar 1 gr freshly grated nutmeg 4 gr ground black pepper 35 ml white wine 15 ml Cognac or Armagnac 60 gr peeled pistachios, optional 30 to 50 gr black truffles (T. melanosporum), the more large total if you can manage it, optional About 3 toes (1 meter) beef casings, middles, 2¼ to 2½ inches (relating to 60 mm) within diameter Slim any hard silverskin and connections to the pork lean and bodyweight, slash them into hard 1-inch (2- to 3-cm) cubes, and mixture them alongside one another. Spread them on a steel sheet or pan, and chill them, learned, in the coldest portion of the fridge for an hour, unless of course the meat incorporates remained fairly chilly though you have been chopping it, and then put it in the freezer for a last 5 minutes. Go the deeply chilled meat during the grinder the moment, working with a grinding plate with ¼- to -inch (about 7-mm) holes, and then spread the meat on a heavy steel sheet or pan. Space it acquired in the fridge for 30 minutes, adopted via 5 minutes in the freezer. In a low bowl, adequately mix the 12 grams of nitrate-salt treatment with 13 grams of salt, or, if you are utilizing saltpeter, add the 12 grams of nitrate-salt treatment method with 11 grams of salt and the 1.8 grams of saltpeter-salt mixture. add and mixture in the sugar, nutmeg, and pepper, once again producing absolutely sure there are no clumps. Put the chilled meat into a heavy bowl. Sprinkle the tiny bowl’s treatment method-salt-spice blend on to the meat, and add the wine, brandy, pistachios, and truffles. Mixture carefully, taking your fingers, proceeding until the curing blend consists of melted in and the meat added benefits a sticky, a bit elastic physique, which could consider 3 to 4 minutes. add and refrigerate for about 48 several hours, despite the fact that the meat solutions. Even though you get the mixture in opposition to the fridge, look to watch if it is Really chilly. If it is, shift on to the upcoming move. In another way, once more spread the ground meat on a metallic sheet or pan, and chill it for 5 to 10 minutes in the freezer. At the time you are geared up to create the sausages, rinse the casings very carefully within and out by falling one close of the period of casing about the kitchen area faucet and allowing the water work throughout it. Lower the casings into 12-inch (30-cm) lengths, and with a brief piece of butcher’s string firmly tie off one stop with a harmless knot. (Inside Lyon, they typically transform the casing in out, tie it off, and then flip it again more than, which hides the closure on the in.) Things the meat into the casings, keeping sufficient strain to hold the sausages Pretty organization. Tie off the open finish with one more knot — it’s a superior notion to comprise one individual keep the conclude tightly shut although a different does the tying. Depart more than enough additional string to create a loop versus which to suspend the sausages. Cling them for 24 several hours in a scorching put, at 75° to 85° F (24° to 30° C), this sort of as in the vicinity of a sizzling furnace, suspended against a pipe. To cover against drafts and additional drying, style a tent about the full employing plastic, these as an unscented plastic rubbish bag, remaining away from make contact with about the plastic and the sausages by themselves. As they ferment, the sausages will very first switch brilliant crimson, then a further burgundy shade. They’re well prepared the moment they’ve resolved back again to a reddish-purple, the casings add dried marginally (starting to be virtually parchmentlike), and the meat in incorporates firmed (it no for a longer time incorporates the yielding texture of freshly ground meat). Refrigerate and employ the service of in 5 times. Position the sausages within chilly water, deliver the water temperature slowly and gradually to 175° F (80° C) around medium-small warm, and then, changing the heat as needed to preserve the temperature, poach for over 40 to 60 minutes (at this temperature they gained’t overcook), remaining absolutely sure to obtain an inside temperature of 162° to 167° F (72° to 75° C). Makes 2 or 3 sausages, adequate to serve 6 as a 1st system or 4 as a most important study course.","directions":"","url":"https://recipe.bluelayer.org/recipe/2391/cervelas-lyonnais"},{"id":"2390","title":"SAUCISSES DE TOULOUSE","ingredients":"Fresh Sausages 2 excess weight (1 kg) boneless pork shoulder, about 80% lean and 20% pounds, which signifies some even more fat, this kind of as outer trimmings kept by means of a butcher 2¼ teaspoons (16 gr) salt ½ teaspoon (1.5 gr) finely ground black pepper A several gratings (0.5 gr) nutmeg ½ clove (2 or 3 gr) garlic, unbelievably finely chopped, optional At small 5 ft (1.5 meters) of hog casings, very well rinsed outside the house and within, or number of parts of caul pounds If a butcher grinds the meat, create confident that it continues to be coarse—that it is handed throughout coarse holes, ¼ to inch (over 7 mm) in diameter, just the moment. If you grind the meat your self, slender any challenging silverskin and connections, reduce equally lean and bodyweight into hard 1-inch (2-cm) cubes, and mixture them alongside one another. Spread them on a metallic sheet or pan and chill them, identified, in the coldest aspect of the fridge for an hour and then put them in the freezer for a top 5 minutes. Move the deeply chilled meat for the duration of the grinder at the time, utilizing a grinding plate with ¼- to -inch (about 7 mm) holes. Spread the ground meat on a steel baking sheet or roasting pan and issue it, found, in the coldest section of the fridge for at minimum 30 minutes, adopted by way of 5 minutes in the freezer. Mixture with each other the salt, pepper, and nutmeg, developing certainly there are no clumps, and, utilizing your palms, mix Those people effectively with the deeply chilled meat. Sprinkle on the garlic and mixture once more. Proceed to knead the meat for a pair minutes until it benefits entire body and Makes being sticky. (If you are doing work a working day forward, refrigerate the meat right away at this reality.) If the mixture is nonetheless rather chilly, move on to the future stage. In a different way, back again spread the ground meat on the sheet or pan and chill it for one more 30 minutes, adopted by 5 minutes in the freezer. If you are ready and comprise encounter, things the blend into casings. In a different way, deliver crépinettes. Rinse the caul weight perfectly in place-temperature water, and then enable it soak for relating to 10 minutes. in the meantime, divide the sausage mixture into 8 mounds; roll them into balls. Carefully squeeze the additional soaking water in opposition to the caul fat and spread the ingredients out on a perform seem. Destination the balls of sausage at periods, as a result there is ample caul near each and every one to wrap it up. Employ scissors to slice the caul, and pull it up more than the ball as a result the edges overlap and sort a sack (it’s wonderful to patch). Carefully flatten each individual crépinette, and flip it above consequently the seams are on the backside. The sausage meat, whether or not unstuffed, loaded, or inside crépinettes, will preserve in the fridge for couple times. If you’ve crammed it into casings a working day in advance, go away the sausages identified right away in the fridge as a result the look dries, which will help with possibly preserving and browning. If you’ve twisted the sausages into back links, minimize them aside just before cooking. Prick each individual sausage inside 2 or 3 sites consequently it gained’t burst open in cooking. At present and then, even pricked, a sausage, cooked far too instant with also substantially warm, will burst. If specifically-loaded sausages be reluctant right away, they are inclined to explode much less, and their taste deepens. (Possibly they explode excess if cooked quickly mainly because the stuffing is then Pretty firmly packed—no person likes a limp sausage. Later on the casing little by little stretches and the contents preset.) grill them over sizzling coals, put them down below a broiler, or sauté them. If you sauté, you can avoid the possibility of overcooking by way of completing the sausages in a gradual oven. They’re carried out every time they consist of shrunk at minimum amount a little and, after pricked to the centre with a knife or skewer, the juices operate apparent at a actuality, at the time any place versus 12 to 25 minutes, based on the warm you employ. Serves 4.","directions":"","url":"https://recipe.bluelayer.org/recipe/2390/saucisses-de-toulouse"},{"id":"2358","title":"Cabbage and Sausage Soup","ingredients":"1/2 pound Vast majority luganega, cotechino, or other uncooked Italian sausage 1 medium onion, diced 2 garlic cloves, minced 2 carrots, diced 4 cups firmly packed thinly sliced green cabbage 5 cups chicken Stock or bought stock 1 (14.5-ounce) can diced tomatoes, undrained 2 tablespoons tomato paste 1 pound redskin potatoes, scrubbed and slash into 3/4 -inch cube 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh oregano or 1 teaspoon dried 1 tablespoon chopped fresh new thyme or 1/2 teaspoon dried Salt and freshly ground black pepper to taste 1. heat a skillet over medium-superior heat. add sausage and cook, breaking up lumps With a fork, for 3 to 5 minutes, or right up until sausage is browned. Remove sausage versus the Pan with a slotted spoon, and go it to the slow cooker. Discard all still 2 Tablespoons bodyweight to the skillet. 2. Add onion, garlic, and carrots to the skillet, and cook, stirring constantly, for 3 Minutes, or until onion is translucent. add cabbage, and cook for an even further 2 Minutes, or till cabbage starts off to wilt. Scrape mixture into the slow cooker. 3. Add stock, tomatoes, tomato paste, potatoes, parsley, oregano, and thyme to the Slow cooker, and stir perfectly. Cook on Small for 7 to 9 several hours or on high for 3 1/2 to 4 1/2 Hrs, or until potatoes are smooth. Year to taste with salt and pepper, and serve scorching. Take note: The soup can be composed up to 3 times in progress and refrigerated, tightly covered. Reheat it, included, in excess of small warm, stirring at times. Big difference: Different ground pork or ground beef for the sausage for a milder soup. Which add numerous recipes, this one calls for 2 tablespoons tomato paste. I acquire tomato paste that arrives in a Tube, which will continue to keep refrigerated for a several weeks. If you do open a can, freeze the getting sauce in 1-tablespoon quantities in an ice dice tray protected with plastic wrap. Then retail outlet the reduced cubes in a hefty Plastic bag for up to 6 weeks.","directions":"","url":"https://recipe.bluelayer.org/recipe/2358/cabbage-and-sausage-soup"},{"id":"2228","title":"Spicy Sausage Egg Cups","ingredients":"Ingredients Serves 6 1⁄ 2 pound ground pork 1⁄ 2 teaspoon dried sage 1⁄ 2 teaspoon salt 1⁄ 2 teaspoon black pepper 1⁄ 4 teaspoon crimson pepper flakes 1⁄ 4 medium yellow onion, chopped 1⁄ 4 cup chopped zucchini 12 large eggs 1 heavy avocado, diced 1. Preheat oven to 350°F. 2. Warm a huge skillet above medium warm and add ground pork, sage, salt, black pepper, And crimson pepper. Cook until meat is no for a longer period red. Remove pork with a slotted spoon And Set aside. add onion and zucchini to pan and sauté until smooth, around 4 minutes. Add cooked onion and zucchini to pork mix in a medium bowl. 3. Add eggs to pork blend and stir right up until blended. Oil each and every effectively of a 12-cup muffin Tin with a little selection of coconut oil and pour mixture flippantly into each individual properly. 4. Bake for 30 minutes or until egg is cooked for the duration of. 5. Top just about every egg cup with a couple of ingredients of avocado.","directions":"","url":"https://recipe.bluelayer.org/recipe/2228/spicy-sausage-egg-cups"},{"id":"2222","title":"Sausage Quiche","ingredients":"Ingredients Serves 12 12 huge eggs 1⁄ 4 cup heavy cream 1⁄ 2 teaspoon salt 1⁄ 4 teaspoon black pepper 12 ounces sugar-free of charge breakfast sausage 2 cups shredded Cheddar cheese 1.Preheat oven to 375°F. 2.Whisk eggs, hefty product, salt, and pepper collectively in a large bowl. 3.Add breakfast sausage and Cheddar cheese. 4.Pour mix into a greased 9” × 13” casserole dish. 5.Bake for 25 minutes. Minimize into 12 squares and serve.","directions":"","url":"https://recipe.bluelayer.org/recipe/2222/sausage-quiche"},{"id":"2210","title":"Sausage and Chestnut Soup","ingredients":"3 tablespoons unsalted butter 1 small onion, chopped 1 celery rib, chopped 1 small carrot, chopped 1 garlic clove, minced 6 cups chicken Stock or store-bought stock 2 tablespoons chopped fresh new parsley 1 tablespoon chopped fresh rosemary or 1 teaspoon dried 1 bay leaf 1 (15-ounce) jar cooked chestnuts, chopped 1/3 cup adorable Marsala 1/2 cup heavy cream 1 tablespoon olive oil 1/2 pound Vast majority lovable Italian sausage Salt and freshly ground black pepper to taste 1. heat butter in a small skillet above medium-higher heat. add onion, celery, carrot, and Garlic. Cook, stirring generally, for 3 minutes, or until onion is translucent. Scrape Blend into the slow cooker. 2. Add stock, parsley, rosemary, bay leaf, chestnuts, and Marsala to the slow cooker, And stir nicely. Cook on Small for 4 1/2 to 6 hrs or on large for 2 to 3 hrs, or until Greens are gentle. Tchicken, if cooking on Small, strengtchicken the heat to large. add product, and Cook soup for an excess 20 to 25 minutes, or until simmering. 3. Wchicken soup simmers, warm oil in a skillet more than medium-large warm. Crumble sausage Into the skillet and cook, breaking up lumps with a fork, for 3 to 5 minutes, or untilbrowned. Mounted apart. 4. Allow for soup to awesome for 10 minutes. Remove and discard bay leaf. Possibly puree it With an immersion blender, or stress solids versus soup and puree them in a food items Processor equipped with the metal blade or in a blender. Year to taste with salt and Pepper, and serve incredibly hot, garnishing each serving with sausage.","directions":"","url":"https://recipe.bluelayer.org/recipe/2210/sausage-and-chestnut-soup"},{"id":"2156","title":"Lamb, Sausage, and Bean Stew","ingredients":"1 pound dried cannellini beans 1/4 cup Olive oil 1 large lovable onion, these kinds of as Vidalia or Bermuda, diced 5 garlic cloves, minced 2 cups chicken Stock or bought stock 1 cup dry white wine 1 (14.5-oounce) can diced tomatoes, undrained 3 tablespoons tomato paste 3 tablespoons chopped fresh new parsley 1 tablespoon fresh thyme or 1/2 teaspoon dried 1 bay leaf 1 1/2 excess weight boneless lamb shoulder or leg of lamb, pounds trimmed and slash into 2-inch Cubes 1 pound lugenega, or other clean Italian sausage backlinks, pricked with the suggestion of a paring Knife Salt and freshly ground black pepper to taste 1. Rinse beans in a colander and House them in a blending bowl included with chilly Water. Enable beans to soak for at bare minimum 6 hrs, or right away. Or stage beans into a Saucepan and bring to a boil over large warm. Boil 1 instant. Change off the warm, protect the Pan, and soak beans for 1 hour. With both soaking technique, drain beans, discard Soaking water, and start off cooking as shortly as likely. 2. heat oil in a medium skillet previously mentioned medium-superior warm. add onions and garlic, and Cook, stirring typically, for 3 minutes or until onions are translucent. Scrape mix Into the slow cooker.3. add drained beans, stock, wine, tomatoes, tomato paste, parsley, thyme, and bay Leaf to the slow cooker, and stir properly. Cook bean mixture for 4 hrs on small or 2 Hrs on high. 4. Preheat the oven broiler, and line a broiler pan with large-responsibility aluminum foil. Broil lamb and sausages for 3 minutes for each aspect, or till browned. Go meats to The slow cooker, and pour within any juices that consist of gathered in the pan. Cook on Small For 8 to 10 hrs or on large for 4 to 5 hrs, or until lamb and beans are smooth. Remove and discard bay leaf, year to taste with salt and pepper to taste, and serve Scorching.","directions":"","url":"https://recipe.bluelayer.org/recipe/2156/lamb-sausage-and-bean-stew"},{"id":"2151","title":"Beef and Sausage Meatloaf","ingredients":"2 tablespoons olive oil 1 medium onion, chopped 1 small carrot, chopped 1 celery rib, chopped 1 garlic clove, minced 2 huge eggs, frivolously crushed 1/4 cup whole milk 1/2 cup Italian breadcrumbs 1/2 cup freshly grated Parmesan cheese 1/2 cup grated mozzarella cheese 3 tablespoons chopped new parsley 1 tablespoon fresh thyme or 1/2 teaspoon dried Salt and freshly ground black pepper to taste 1 pound lean ground beef 1/2 pound The vast majority adorable Italian sausage 1 cup Herbed Tomato Sauce or acquired sauce 1/4 cup Dry pink wine Vegetable oil spray 1. heat oil in a reduced skillet over medium-large heat. add onion, carrot, celery, and Garlic, and cook, stirring typically, for 3 minutes, or until onion is translucent. Fixed Apart. 2. Blend eggs, milk, breadcrumbs, Parmesan, mozzarella, parsley, thyme, salt, and Pepper in a large blending bowl, and stir perfectly. add beef, sausage, and vegetablemixture, and mixture effectively. 3. Grease the in of the slow cooker add liberally with vegetable oil spray. Fold A sheet of hefty-obligation aluminum foil inside 50%, and put it in the backside of the sluggish Cooker with the aspects of the foil extending up the aspects of the slow cooker. Kind meat Mixture into an oval or spherical, based on the condition of your cooker, and Room it into The cooker on top of the foil. Mix tomato sauce and wine, and pour blend on top Of meatloaf. 4. Cook meatloaf on small for 6 to 8 hrs or on Large for 3 to 4 several hours, or until an Quick-read through thermometer inserted into the centre of the loaf registers 165°F. Permit Meatloaf to sit for 10 minutes. Remove meatloaf to the slow cooker through pulling it up By means of the aspects of the foil. Drain off any grease against the foil, and tumble meatloaf on to a Serving platter. serve instantly.","directions":"","url":"https://recipe.bluelayer.org/recipe/2151/beef-and-sausage-meatloaf"},{"id":"2129","title":"Seafood Stew with Sausage","ingredients":"1/2 pound thick cod fillet 1/2 pound swordfish fillet 1/2 pound bay scallops 2 juice oranges, washed 1/4 pound Pancetta or bacon, diced 1 medium onion, diced 1 carrot, sliced 1 celery rib, sliced 3 garlic cloves, minced 1/2 pound Luganega or other fresh pork sausage, eliminated versus casings if required 1 (14.5-ounce) can diced tomatoes, undrained 1/2 cup Dry white wine 3 cups Seafood Stock or store-bought stock 3 tablespoons chopped fresh basil or 1 teaspoon dried 2 tablespoons chopped fresh parsley 1 tablespoon fresh thyme or 1/2 teaspoon dried 1 bay leaf Salt and freshly ground black pepper to taste 1. Rinse fish and pat dry with paper towels. Remove and discard any pores and skin or bones. Slice fish into 1-inch cubes. Refrigerate fish and scallops until prepared to seek the services of, tightly Coated with plastic wrap. Grate off zest, and then squeeze oranges for juice. Preset Apart. 2. Cook pancetta in a large skillet previously mentioned medium-higher warm for 4 to 5 minutes, or until Browned. Remove pancetta in opposition to the pan with a slotted spoon, and go it to theslow cooker. Discard all still 2 tablespoons grease. 3. Add onion, carrot, celery, garlic, and luganega to the skillet. Cook, stirring Usually, for 3 minutes, or until onion is translucent. Scrape mixture into the sluggish Cooker. 4. Add tomatoes, orange zest, orange juice, wine, stock, basil, parsley, thyme, and bay Leaf to the slow cooker, and stir perfectly. Cook on Small for 6 to 8 several hours or on large for 3 To 4 several hours, or until veggies are gentle. 5. If cooking on Small, boost the heat to large. add fish, and cook for 30 to 50 minutes, Or until fish is cooked in the course of and flakes simply. Remove and discard bay leaf, time To taste with salt and pepper, and serve warm.","directions":"","url":"https://recipe.bluelayer.org/recipe/2129/seafood-stew-with-sausage"},{"id":"2124","title":"Calamari Crammed with Sausage and Raisins","ingredients":"1 1/2 fat hefty squid (relating to 10 to 12) 3 tablespoons olive oil, separated 1/4 pound The vast majority adorable Italian sausage 2 shallots, minced 2 garlic cloves, minced 1/2 cup Cooked white rice 2 tablespoons finely chopped raisins Salt and freshly ground black pepper to taste 1 cup Herbed Tomato Sauce or bought marinara sauce 1/3 cup Dry white wine Toothpicks 1. Rinse squid in and out, and fresh if essential. Chop the tentacles Really finely, And fastened apart. 2. Warm 1 tablespoon oil in a medium skillet about medium-high heat. Crumble sausage Into the skillet, and cook, breaking up lumps with a fork, for 2 minutes. add shallots And garlic, and cook, stirring consistently, for 3 minutes, or until shallots start out to melt. Scrape blend into a blending bowl, and add rice, raisins, and squid tentacles. Period To taste with salt and pepper, and stir nicely. 3. Things a aspect of stuffing into just about every squid, and conclusion every tightly with toothpicks. 4. heat remaining oil in the skillet in excess of medium-high heat. add squid, and brown on Either aspects, turning them carefully with tongs. This may possibly comprise to be performed within batches. Move squid to the slow cooker, and add tomato sauce and wine. 5. Cook on large for 1 hour, then eliminate the warm to Small, and cook for 1 to 1 1/2 several hours, Or till squid are comfortable each time pierced with the suggestion of a parking knife. Remove squidfrom the slow cooker with a slotted spoon, and discard toothpicks. Period sauce to Style with salt and pepper, and serve incredibly hot.","directions":"","url":"https://recipe.bluelayer.org/recipe/2124/calamari-crammed-with-sausage-and-raisins"},{"id":"2122","title":"Beef and Sausage Ragù","ingredients":"1 pound boneless small ribs of beef or stewing beef, minimize into 3/4 -inch cubes 1 tablespoon olive oil 1 pound the vast majority sweet or incredibly hot Italian sausage 1 heavy onion, diced 3 garlic cloves, minced 1/2 pound White mushrooms, wiped with a soaked paper towel, stemmed, and sliced 1 (28-ounce) can crushed tomatoes 1 cup dry purple wine 2 tablespoons chopped fresh oregano or 2 teaspoons dried 2 bay leaves 2 teaspoons fennel seeds, crushed 1/4 cup Chopped fresh new parsley Salt and freshly ground black pepper to taste 1. Preheat the oven broiler, and line a broiler pan with large-responsibility aluminum foil. Broil beef for 3 minutes for every aspect or until browned. Go beef to the slow cooker, And pour in any juices that add gathered in the pan. 2. heat olive oil in a medium skillet in excess of medium-large warm. Crumble sausage into the Skillet, and cook for 3 to 4 minutes, or right up until browned. Go sausage to the gradual Cooker with a slotted spoon. 3. Add onion, garlic, and mushrooms to the skillet. Cook, stirring usually, for 4 to 5 Minutes, or till onion is translucent and mushrooms melt. Scrape mixture into the Slow cooker. 4. Add tomatoes, wine, oregano, bay leaves, and fennel seeds to the slow cooker. Stir Very well.5. Cook on small for 8 to 10 several hours or on Superior for 4 to 5 several hours, or until meat is amazingly Soft. Remove and discard bay leaves, stir in parsley, and period to taste with salt And pepper.","directions":"","url":"https://recipe.bluelayer.org/recipe/2122/beef-and-sausage-rag"},{"id":"2051","title":"Mushroom and Sausage Frittata","ingredients":"1/2 pound The vast majority adorable or incredibly hot Italian sausage 1 medium onion, diced 1 garlic clove, minced 1/4 pound Mushrooms, wiped with a wet paper towel, trimmed, and thinly sliced 8 large eggs 1/4 cup fifty percent-and-50 percent 1/2 cup grated whole milk mozzarella cheese 2 tablespoons chopped fresh parsley 1 tablespoon chopped new rosemary or 1 teaspoon dried Salt and freshly ground black pepper to taste Vegetable oil spray 1. Crumble sausage into a skillet previously mentioned medium-large heat. Cook for 5 to 7 minutes, Breaking up lumps with a fork, or until sausage is browned. Remove sausage versus the Pan with a slotted spoon, drain on paper towels, and fastened apart. 2. Discard all nevertheless 3 tablespoons sausage pounds against the skillet. add onion, garlic, and Mushrooms, and cook for 5 to 7 minutes, or right up until mushrooms are brown and the liquid Is made up of evaporated in opposition to the skillet. Enable blend to great for 10 minutes. 3. Whisk eggs with fifty percent-and-fifty percent in a blending bowl. Stir within cheese, parsley, and Rosemary, and period with salt and pepper. add sausage and cooled vegetable Blend, and stir very well. 4. Grease the in of the slow cooker add liberally with vegetable oil spray or Melted butter. Fold a sheet of heavy-accountability aluminum foil inside 50%, and House it in the Backside of the slow cooker with the aspects of the foil extending up the aspects of the gradual Cooker. Pour egg mix into the slow cooker. 5. Cook on Superior for 2 to 2 1/2 hrs, or right up until eggs are mounted. Operate a spatula in excess of thesides of the slow cooker. Remove frittata to the slow cooker via pulling it up by way of the Aspects of the foil. Drop it carefully on to a serving platter, and slice it into wedges. serve Routinely, at house temperature, or chilled.","directions":"","url":"https://recipe.bluelayer.org/recipe/2051/mushroom-and-sausage-frittata"},{"id":"2028","title":"SPICED SAUSAGE BURGERS WITH ARUGULA AND HONEY MUSTARD RELISH","ingredients":"FOR THE PATTIES 2 weight (900 g) of Italian sausage 4 garlic cloves 1 tablespoon (15 mL) of fennel seeds 1 tablespoon (15 mL) of cumin seeds 1 tablespoon (15 mL) of coriander seeds FOR THE PICKLE RELISH 2 large dill pickles, minced 1 tablespoon (15 mL) of mayonnaise 1 tablespoon (15 mL) of lovable green pickle relish 1 tablespoon (15 mL) of honey 1 tablespoon (15 mL) of yellow mustard TO Create THE BURGERS 4 thick slices of red onion, drizzled with oil 4 ciabatta buns, sliced inside fifty percent A 4-ounce (115 g) block of Parmigiano-Reggiano cheese 4 handfuls of arugula Plan and preheat your grill to its optimum warm. Minimize 5 hefty squares of wax or parchment paper. To deliver the patties, lower throughout the casing of each sausage, to one conclude to the other, and launch the meat into a large bowl. Grate the garlic on to the meat, applying a microplane grater, cheese grater or the smallest holes of a box grater. Sprinkle in the fennel, cumin and coriander seeds. Applying your arms, abruptly and frivolously mixture the operates jointly. Divide into 4 even quantities. Roll each individual into a ball and position on a sq. of wax paper. cover with an additional sq. of wax paper, then flatten into a slender patty 4 to 5 inches (10 to 12 cm) huge. Repeat with the other 3 burgers, reusing the best sq. of wax paper together the route, forming a stack of 4 patties and 5 papers organized to delivery to the grill (or the fridge if you’re correctly performing inside progress). For the relish, in a tiny bowl, stir alongside one another the pickles, mayonnaise, relish, honey and mustard. Spread the zesty relish on the final fifty percent of the buns. Employing the wax paper squares, switch the patties on to the searing-incredibly hot grill. Healthy in the red onion slices anyplace you can; you could possibly contain to hesitate for the meat to shrink a little bit. grill the will work right up until perfectly seared on the backside, 3 or 4 minutes. Cautiously convert and complete cooking, 2 or 3 minutes further more. Circulation the burgers versus the grill to the bun bottoms. Applying a vegetable peeler, peel a several superior shards of the cheese on to each burger. Final with the arugula, the grilled onions and the bun top.","directions":"","url":"https://recipe.bluelayer.org/recipe/2028/spiced-sausage-burgers-with-arugula-and-honey-mustard-relish"},{"id":"1962","title":"Basic German Fleisch Salad","ingredients":"Ingredients 1/2 lb fine pork sausage, rigid more than enough to cut, minimize into small cubes 3 medium pickles, slice into very little cubes 3 -5 stalks fresh parsley, chopped 2 -3 stalks clean dill, chopped 1/4 mayonnaise 1/2 teaspoon yellow mustard Fresh new black pepper and sea salt, to taste Guidance Combine all the things collectively in bowl and then hold in fridge for a bare minimum of 60 min To 2 times.","directions":"","url":"https://recipe.bluelayer.org/recipe/1962/basic-german-fleisch-salad"},{"id":"1901","title":"Sausage & Peppers","ingredients":"With Orecchiette You’ll Will need: 1 bunch broccoli rabe, backside 2\" of stems taken off 2 Tbsp olive oil Salt and black pepper to taste 2 bell peppers, stemmed, seeded, and quartered 2 backlinks incredibly hot Italian sausage 10 oz orecchiette pasta Grated Parmesan for serving How to Deliver It: • Preheat a grill about medium heat. Throw the broccoli rabe with 1 tablespoon of the Olive oil, as well as salt and pepper. Location the broccoli rabe, peppers, and sausages on the Grill. Cook the peppers, turning, for about 10 minutes, right up until the flesh softens and the Pores and skin selections up a little bit of char. Cook the broccoli rabe, turning as soon as, for 12 to 15 minutes, Till the stems are smooth and soft and the florets start off to crisp up. Cook the sausages, Turning, for above 15 minutes, until the pores and skin is blistered and the meat is cooked in the course of. • Cook the pasta in accordance to bundle directions. Ahead of draining, dip a espresso mug Into the cooking water and guide a couple of ounces for tossing with the pasta. When the Pasta chefs, chop the peppers and broccoli rabe into chunk-dimensions areas. Lower the Sausages into slender rounds. • Throw the greens and sausage with the drained pasta, the getting 1 tablespoon Olive oil, furthermore a splash of the pasta cooking water as a result that the pasta is wet. serve With Parmesan in excess of the best. Will make 4 servings","directions":"","url":"https://recipe.bluelayer.org/recipe/1901/sausage-peppers"},{"id":"1898","title":"Sausage & Pepper Pizzas","ingredients":"2 hyperlinks raw chicken sausage
2 medium bell peppers (green, pink, or yellow), stemmed, cored,
and
quartered
1 large red onion, sliced into
1⁄4\"-thick rings
and skewered with toothpicks
2 jalapeño peppers (optional) Pizza Dough Olive oil for brushing
11⁄2 cups diced clean mozzarella
1 cup Tomato Sauce * You can moreover employ cooked chicken sausage in opposition to providers which includes
Al Fresco. Exactly Reduce
and lay them on top of the pizza.","directions":"• Preheat a grill utilizing a 2-zone fire (check out “Transfer Superior and small”), one zone superior and the Other small. Destination the sausages, peppers, onions, and jalapeños (if applying) around the Newest portion of the fire. grill, turning, for more than 10 minutes, right up until the sausage is Cooked all the direction in the course of, the onions are gentle and browned, and the pores and skin on the Peppers is blistered. Reduce equally the sausage and the bell peppers into chunk-measurement areas And thinly reduce the jalapeños. • Divide the dough into 2 equivalent balls. Employing a perfectly-floured effort show up and a Rolling pin, extend the dough into 12\" circles. • Destination one of the dough circles on a flippantly floured pizza peel. Brush the top with oil And fall the dough immediately on to the incredibly hot component of the grill. Cook for over 30 seconds, Until the dough commences to brown, then use a few of tongs to rotate it 45 concentrations. Cook For an additional 30 seconds, producing diamond-fashioned grill marks on the crust. Turn the Dough and put, uncooked aspect down, on the cooler facet of the grill. Doing the job instantly, top Very first with 50% the mozzarella, then 50% the sauce, sausages, onions, and peppers. Stop The grill final and permit the pizza cook for 2 to 3 minutes, until the cheese starts off to soften. Employ the service of your tongs to rotate the pizza 45 amounts and proceed cooking till the crust is Evenly charred and the cheese is totally melted. Repeat with the other pizza. Makes 4 servings","url":"https://recipe.bluelayer.org/recipe/1898/sausage-pepper-pizzas"},{"id":"1890","title":"Italian Sausage Sandwiches","ingredients":"You’ll Want:
4 Italian-layout chicken or turkey sausages
1 large green bell pepper, stemmed, seeded,
and
quartered
1 yellow onion, sliced into
1⁄4\"-thick rings
and skewered with toothpicks
4 sesame seed hoagie rolls, crack
1⁄2 cup Tomato Sauce or retail outlet-purchased marinara sauce, heated
3⁄4 cup shredded Provolone or mozzarella cheese * Pork sausage can be substituted, however
add
about
120 energy to the nutrients Quantities.","directions":"• Preheat a grill or grill pan over medium warm. Every time scorching, position the sausages, peppers, And onions on the grill. Cook the sausages, turning, for regarding 12 minutes, until frivolously Charred and crispy on the exterior and cooked all the path throughout. Cook the onions and Peppers for about 5 minutes for each facet, till smooth and caramelized. • Preheat the broiler. Chop the onion rings inside fifty percent and cut the peppers. Location every Sausage in a hoagie roll and top with onions and peppers. Spoon on more than enough Marinara to add and final with the cheese. Position the hoagies below the broiler and Cook for in excess of 3 minutes, until the cheese is completely melted and the ultimate of the rolls are Evenly toasted. Makes 4 servings","url":"https://recipe.bluelayer.org/recipe/1890/italian-sausage-sandwiches"},{"id":"1864","title":"Beef Liver Dumpling Soup","ingredients":"Ingredients 1/4 lb liver sausage 1 egg whites or 1 egg yolk 1/2 cup cracker crumb 1 tablespoon chopped parsley or 1 tablespoon chives 1 tablespoon catsup (optional) 3 cups beef stock 1/2 teaspoon parsley Instructions Deliver meatballs to the mixture. At the time this, eliminate them into simmering stock. Allow for to simmer for 5 min. Employ parsley as garnish.","directions":"","url":"https://recipe.bluelayer.org/recipe/1864/beef-liver-dumpling-soup"},{"id":"1863","title":"German Lentil Soup","ingredients":"Ingredients 1 cup green lentils 6 cups chilly water 3 bouillon cubes 1 little onion, diced 2 -3 huge potatoes, diced 2 tablespoons butter 1 tablespoon all-rationale flour 1 tablespoon purple wine vinegar Salt, to taste Black pepper, to taste Cooked smoked backlink sausage, sliced (optional) Guidance Rinse the lentils and remove the sections of stone. Soak them for a evening and then drain them. Cook the drained lentils, 6 cups of chilly water, fifty percent of diced onion and bouillon cubes within Stock pot for almost 90 min over reasonably small temperature environment, coated. Add in potatoes. Cook until grow to be tender. Fry the take it easy of onions within melted butter in pan until brown within colour. Get flour and add to onions. And mixture properly. At the time this, add to soup, blending regularly. When this, add in vinegar. Add the salt as properly as pepper in accordance to your personal final decision.","directions":"","url":"https://recipe.bluelayer.org/recipe/1863/german-lentil-soup"},{"id":"1821","title":"SPAGHETTI AND MEATBALLS AND SAUSAGE","ingredients":"FOR THE MEAT BALLS 1 pound (450 g) of fatty ground beef 1 heavy onion, grated on the large holes of a box grater 4 garlic cloves, minced ½ cup (125 mL) of freshly grated Parmigiano-Reggiano cheese 1 egg, frivolously crushed A handful of minced fresh parsley 1 tablespoon (15 mL) of dried oregano 1 teaspoon (5 mL) of nutmeg ½ teaspoon (2 mL) of sea salt A great deal of freshly ground pepper FOR THE SAUCE 2 tablespoons (30 mL) of olive oil 2 heavy onions, sliced Cloves against 1 intellect of garlic, sliced A 28-ounce (796 mL) can of crushed tomatoes A 28-ounce (796 mL) can of diced tomatoes A 5.5-ounce (156 mL) can of tomato paste 1 bay leaf ½ tsp (2 mL) of sea salt A good deal of freshly ground pepper THE OTHER ingredients YOU’LL Want 4 Italian sausages, sliced into 1-inch (2.5 cm) rounds 1 pound (450 g) of spaghetti Whip up the meatballs initial and add them waiting around in the slow cooker for the each quick sauce. just throw the ground beef into a bowl together with the remaining meatball ingredients. Use your fingers to mixture the will work correctly, flippantly submitting the flavors and textures. Sort into at minimum amount 12 small balls and desired destination right in the slow cooker. Final with the sausages. Presently deliver the sauce. Splash the olive oil into your favourite higher saucepan over medium-superior warm. Throw in the onions and garlic and sauté for a couple of minutes, acquiring taste. Pour in the crushed tomatoes, diced tomatoes and tomato paste, then stir in the bay leaf, salt and pepper. Carry to a furious boil, then pour the sauce previously mentioned the meatballs and sausages. Address and cook on lower for 8 several hours. 10 minutes right before it’s finished, boil the spaghetti. serve and percentage!","directions":"","url":"https://recipe.bluelayer.org/recipe/1821/spaghetti-and-meatballs-and-sausage"},{"id":"1820","title":"SAUSAGE LASAGNA","ingredients":"1 tablespoon (15 mL) of vegetable oil 4 spicy Italian sausages, thickly sliced 1 higher onion, chopped 8 garlic cloves, thinly sliced A 28-ounce (796 mL) can of beaten tomatoes A 5.5-ounce (156 mL) can of tomato paste 2 tablespoons (30 mL) of dried oregano 4 cups (1 L) or by shredded mozzarella (regarding 10 ounces/280 g) 12 ounces (340 g) of cottage cheese ½ cup (125 mL) of freshly grated Parmigiano-Reggiano 8 ounces (225 g) or by oven-prepared lasagna noodles (12 to 14 noodles) Preheat your most loved heavy skillet around medium-higher warm. Pour in the vegetable oil and throw in the sausages, searing till browned all about, over 10 minutes. add the onions and garlic and proceed sautéing as the onions melt, 2 or 3 even more minutes. Stir in the tomatoes, tomato paste and oregano. Remove to the heat. Fill your slow cooker with levels of style. Start off with one-3rd of the sausage mix, then observe with one-3rd of the 2 cheeses, 50% the noodles, a 3rd of the sausage, a 3rd of the cheeses, the remaining noodles, the being sausage blend and the remaining cheese. add and cook on small for 4 to 6 hrs. After you obtain back again versus anywhere everyday living will take you, serve and percentage!","directions":"","url":"https://recipe.bluelayer.org/recipe/1820/sausage-lasagna"},{"id":"1766","title":"EGGPLANT PARMIGIANA","ingredients":"Parmigiana di melanzane Lower the eggplant, then put it in a colander, salt it evenly, and Allow for it to drain for regarding 30 minutes. 1 lb. (500 g) eggplant (about 1 medium), thinly sliced Salt to taste 1/2 cup additionally 2 tbsp. (80 g) all-reason Flour 2 large eggs, crushed Vegetable oil, as needed 11 oz. (300 g) tomato sauce 3 oz. (100 g) mozzarella cheese, Shredded 3 oz. (100 g) pork sausages, casings Taken out and crumbled 3 oz. (100 g) Parmigiano Reggiano Cheese, grated (about 1 cup) Heat the oven to 350°F (175°C). Dredge the eggplant slices in flour and then dip in the egg. Heat the vegetable oil in a skillet until very hot and shimmering. Fry the eggplant till golden-brown on both of those aspects. Shift to a plate included with paper towels to drain. Pour a slender layer of tomato sauce in the backside of a 9- through 13-inch (23 by way of 33 cm) baking dish, then set up a layer of eggplant slices. Cover with mozzarella and sausage, then add some tomato sauce, And sprinkle with Parmigiano Reggiano. add a different layer of Eggplant, repeating the layering of ingredients until all however a small Total of sauce and Parmigiano are employed (the very last layer really should be Of eggplant slices). Final with the sauce and Parmigiano Reggiano. Bake until the top includes fashioned a golden crust, in excess of 25 minutes. Enable relax for 15 minutes right before serving. Take note: You can different zucchini for the eggplant if you desire. The planning is the exact, nevertheless the zucchini ought to be sliced Lengthwise. You can furthermore switch the sausage with a layer of sliced Mortadella.","directions":"","url":"https://recipe.bluelayer.org/recipe/1766/eggplant-parmigiana"},{"id":"1754","title":"PORK AND CABBAGE STEW","ingredients":"Cassoeula 2 kilos. (900 g) pork spareribs 1 3/4 kilos. (800 g) pork sausage 7 oz. (200 g) onions (more than 3 very little), Sliced 3 1/2 tbsp. (50 ml) excess-virgin Olive oil 1 3/4 lbs.. (800 g) savoy cabbage, sliced 1 2/3 cups (400 g) beaten tomatoes (above 4 minor) Salt and freshly ground black pepper To taste Chopped fresh sage and rosemary To taste Issue the pork spare ribs and the sausages inside different large pans of Chilly water. bring to a boil, then parboil the meats for 10 minutes. In the meantime, sauté the onions in a large skillet with the olive oil. Add the cabbage and cook for a handful of minutes. Add the beaten tomatoes, year with salt and pepper, and then Add the meat. Cook previously mentioned lower heat for relating to 2 several hours, until the Meat is cooked all through. add the herbs and serve.","directions":"","url":"https://recipe.bluelayer.org/recipe/1754/pork-and-cabbage-stew"},{"id":"1728","title":"FETTUCCINE WITH ITALIAN SAUSAGE AND LEEKS","ingredients":"Fettuccine con salsiccia e porri Salt and freshly ground black pepper To taste 2 tbsp. in addition 2 tsp. (40 ml) additional-virgin Olive oil 11 oz. (300 g) pork sausage 12 1/2 oz. (360 g) leeks, white aspect Just (about 2 medium), trimmed, Rinsed nicely, and thinly sliced 1/2 cup (100 ml) white wine 13 oz. (360 g) fettuccine 1 1/2 tbsp. (20 g) unsalted butter, Softened at space temperature 1 3/4 oz. (50 g) Parmigiano Reggiano Cheese, grated (above 1/2 cup) 2 tbsp. new parsley, chopped Deliver a huge pot of salted water to a boil. Heat the oil in a huge skillet above medium. add the sausage and cook Until browned, breaking up the large parts with a wood spoon. Add the leeks to the sausage. Following a pair minutes, add the white Wine. Cook for 10 minutes, stirring at times, until the liquid is Lower. Period with salt and pepper; simmer and add a small water. Cook the pasta in the boiling water until it is al dente; drain, re- Serving a minor of the cooking water. add the fettuccine to the Sausage and leeks mixture, introducing the cooking water to skinny the Sauce, if favored. Stir in the butter until melted. Sprinkle with the Parmigiano, garnish with the parsley, and serve.","directions":"","url":"https://recipe.bluelayer.org/recipe/1728/fettuccine-with-italian-sausage-and-leeks"},{"id":"1677","title":"TURKEY-CILANTRO SAUSAGE TACOS","ingredients":"SAUSAGES 2 excess weight ground turkey, if possible thigh meat, extremely chilly ½ cup finely chopped fresh cilantro leaves ¼ cup finely chopped canned chipotle chile peppers within adobo sauce (add some of the sauce) ¾ teaspoon dried oregano, ideally Mexican ½ teaspoon freshly ground black pepper ½ teaspoon garlic powder ½ teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon kosher salt 8 flour tortillas (6 inches) A lot more-virgin olive oil 1 cup grated cheddar cheese 1 cup quartered ripe cherry tomatoes 1 cup shredded romaine lettuce 1. Blend the sausage ingredients, and then sort 16 torpedo-fashioned sausages, each individual above 3 inches extensive, compacting the meat carefully. Refrigerate the sausages until organized to grill. 2. Plan the grill for guide and oblique cooking over medium hot (350° to 450°F). 3. Wrap the tortillas in an aluminum foil packet. Brush the sausages with oil, and then grill over guide medium hotth, with the lid shut, until thoroughly cooked (165°F), 8 to 10 minutes, turning when. At the exact same period, incredibly hot the tortilla packet around oblique medium hotth. 4. Level 2 sausages in each individual tortilla. Divide the cheese, tomatoes, and lettuce amongst the tortillas and serve automatically.","directions":"","url":"https://recipe.bluelayer.org/recipe/1677/turkey-cilantro-sausage-tacos"},{"id":"1676","title":"SAUSAGE Combined GRILL Around CREAMY POLENTA","ingredients":"DRESSING ¼ cup finely chopped fresh new basil leaves 2 tablespoons white balsamic vinegar 2 tablespoons finely chopped shallot Kosher salt Freshly ground black pepper A lot more-virgin olive oil Polenta 5 cups milk 1 cup water 1½ cups easy-cooking polenta 4 ounces product cheese, softened ½ cup grated Pecorino Romano cheese 1 ring fresh sweet luganiga sausage, in excess of 1 pound, pierced a several situations with a fork 3 new hot Italian sausages, in excess of 8 ounces amount of money 1 bundle (14 ounces) Polska kielbasa 1. Plan the grill for oblique cooking over medium hotth (350° to 450°F). 2. Whisk the dressing ingredients, which add ½ teaspoon salt and ¼ teaspoon pepper. Little by little add ⅓ cup oil, whisking always till the dressing is emulsified. Set aside. 3. in a saucepan blend the milk, water, 1½ teaspoons salt, and ¼ teaspoon pepper. Convey to a boil over medium-large hotth, and then whisk in the polenta in a sluggish and reliable flow. Avoid the hot to medium and cook until the polenta is thick, 4 to 5 minutes, stirring generally. Remove in opposition to the hotth and add the product cheese and Romano cheese, stirring normally until the cheeses are melted. Retain sizzling about small hotth, stirring often to avoid hot. 4. Grill the luganiga and Italian sausages over oblique medium hotth, with the lid shut, until thoroughly cooked (160°F), 15 to 20 minutes, turning sometimes. At the exact same year, grill the kielbasa over oblique medium hotth right up until properly browned and heated in the course of, 12 to 15 minutes, turning from time to time. If preferred, all through the closing 3 to 5 minutes of grilling year, brown the luganiga and Italian sausages about lead hotth, turning as soon as. Remove all the sausages versus the grill and reduce them into chunk-sized areas. 5. Spread the polenta in a thick layer on a large serving platter. top with the sausage ingredients. Whisk the dressing all over again and spoon it above the sausages. serve routinely.","directions":"","url":"https://recipe.bluelayer.org/recipe/1676/sausage-combined-grill-around-creamy-polenta"},{"id":"1675","title":"CHORIZO QUESADILLAS WITH MANGO SALSA","ingredients":"SALSA 1 large, ripe mango, peeled and finely chopped 1 little crimson bell pepper, finely chopped ¼ cup finely chopped red onion 2 tablespoons finely chopped fresh cilantro leaves 1 tablespoon fresh lime juice ¼ teaspoon kosher salt 4 serrano chile peppers 1 pound new chorizo sausages, pierced various days with a fork 2 ripe Hass avocados, diced 2 teaspoons fresh lime juice 8 flour tortillas (8 inches) 4 cups grated Monterey Jack cheese Sour cream 1. Plan the grill for lead and oblique cooking above medium hot (350° to 450°F). 2. Mix the salsa ingredients. 3. grill the chiles over lead medium hotth, with the lid shut, until blackened and blistered, 6 to 7 minutes, turning once in a while. Go to a bowl and add with plastic wrap to lure the steam. Permit stand for about 10 minutes. 4. grill the sausages previously mentioned oblique medium hotth, with the lid shut, until thoroughly cooked (160°F), 20 to 25 minutes, turning often. Remove to the grill and slash the sausages at an frame of mind into ½-inch slices. 5. Ease the temperature of the grill to small hotth (250° to 350°F). 6. Remove the peppers against the bowl and peel absent and discard the pores and skin, seeds, and stems. Finely chop the peppers and Room them in a bowl. add the avocados and 2 teaspoons lime juice, and then mash with a fork till the blend is really soft. 7. Collect the quesadillas through spreading the avocado blend lightly over one fifty percent of each individual tortilla, then ¼ cup cheese, an equivalent total of sausage slices, and yet another ¼ cup cheese. Fold the vacant aspect of the tortillas more than the filling. 8. grill the quesadillas previously mentioned lead reduced hot, with the lid shut, until golden on both of those aspects, 4 to 6 minutes, turning after. Slash the quesadillas into wedges and serve hot with mango salsa and sour cream.","directions":"","url":"https://recipe.bluelayer.org/recipe/1675/chorizo-quesadillas-with-mango-salsa"},{"id":"1673","title":"Apple, Potato & Sausage Waffles","ingredients":"1½ cups all-cause flour 1½ teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt 1 cup milk 3 heavy eggs, divided, at space temperature 2 tablespoons butter, melted 6 ounces cooked pork or turkey breakfast sausage, crumbled ½ cup peeled, chopped, cooked potatoes ½ cup peeled, grated apple Maple syrup, for topping Chopped apples, for topping Preheat the oven to 200°F. Preheat a waffle iron. in a medium-dimensions bowl, add the flour, baking powder, baking soda, and salt. In a reduced bowl, whisk collectively the milk, egg yolks, and butter. Pour this mixture into the dry ingredients, stirring with a handful of effortless strokes to kind a lumpy batter. Stir in the sausage, potatoes, and apples. In yet another medium-sizing bowl, working with an electrical mixer preset at superior, fight the egg whites until rigid peaks kind. Applying a rubber spatula, carefully and correctly fold the egg whites into the batter. Evenly spray or grease the grids of the waffle iron. Stick to the brand’s directions, or spoon over ⅓ cup batter (total differs with measurement of iron) on to the scorching iron and spread it just about to the corners of the grids. Conclusion the lid and bake for 2 to 3 minutes, or right up until the waffles are golden brown, their edges seem to be dry, and they do not adhere to the grids. Go the waffles to the oven, positioning them right on the rack as a result they will keep on being crisp. Repeat with the remaining batter. Shift the waffles to warmed serving plates and final every serving with syrup and apples. Tends to make 8 to 10 waffles.","directions":"","url":"https://recipe.bluelayer.org/recipe/1673/apple-potato-sausage-waffles"},{"id":"1622","title":"ANDOUILLE PO’BOYS WITH CREOLE MUSTARD","ingredients":"SLAW ⅓ cup mayonnaise 2 tablespoons cider vinegar ½ small intellect green cabbage, coarsely shredded (4 cups) 1 cup thinly sliced red onion ½ cup bread-and-butter pickle chips, drained and finely chopped 4 entirely cooked andouille sausages, just about every about 4 ounces and slash lengthwise inside fifty percent 4 submarine sandwich buns, crack ¼ cup Creole mustard ¼ cup mayonnaise 24 pickled jalapeño slices (versus a jar) 1. Plan the grill for guide cooking above medium hotth (350° to 450°F). 2. Whisk the mayonnaise and vinegar, and then add the remaining slaw ingredients. add very well. 3. grill the sausages more than guide medium hot, with the lid shut, until very well browned and heated all through, 4 to 5 minutes, turning sometimes. 4. Spread the backside fifty percent of each individual bun with 1 tablespoon mustard. Spread the ultimate 50% of every bun with 1 tablespoon mayonnaise. Best just about every bun with a sausage, slaw, and jalapeño slices. serve automatically.","directions":"","url":"https://recipe.bluelayer.org/recipe/1622/andouille-po-boys-with-creole-mustard"},{"id":"1621","title":"SHRIMP, ANDOUILLE, AND TOMATO SAUCE More than CHEDDAR GRITS","ingredients":"24 superior shrimp (21/30 depend), peeled and deveined, tails taken off 2 garlic cloves, minced or driven in the course of a drive Additional-virgin olive oil SAUCE 1 medium yellow onion, slice within 50% and incredibly thinly sliced 4 garlic cloves, minced or driven all through a force 1 teaspoon dried basil ¼ teaspoon beaten crimson pepper flakes 3 pints ripe grape tomatoes 1 tablespoon balsamic vinegar 1 teaspoon honey ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 12 ounces thoroughly cooked andouille sausage GRITS 3½ cups whole milk 3 tablespoons unsalted butter ¾ teaspoon kosher salt 1 cup uncomplicated-cooking grits (not prompt grits) 1½ cups grated white cheddar cheese 1. Mix the shrimp, garlic, and 1 tablespoon oil and throw to coat. cover and refrigerate the shrimp for 30 minutes. 2. Plan the grill for lead cooking above medium-large hotth (400° to 500°F). 3. in a superior skillet over medium-superior hot, hot 3 tablespoons oil. add the onion, garlic, basil, and purple pepper flakes and cook till the onion begins to melt, 2 to 3 minutes, stirring from time to time. add the tomatoes and cook until they burst and are extremely gentle, 18 to 20 minutes, stirring usually. Stir in the vinegar and honey and cook for 1 second. Remove in opposition to the hotth and stir in the salt and pepper. Hold the sauce hot. 4. grill the sausage over guide medium-large hotth, with the lid shut, right up until effectively browned and heated all through, 8 to 10 minutes, turning sometimes. For the duration of the previous 2 to 4 minutes of grilling period, grill the shrimp over lead medium-higher hot until business to the contact and simply starting to be opaque in the centre, turning at the time. Remove in opposition to the grill and slice the sausage on a diagonal into ½-inch slices. Address the sausage and shrimp with foil to retain incredibly hot. 5. in a saucepan mix the milk, butter, and salt. Convey to a boil over medium-large hotth, and then whisk in the grits in a gradual, consistent flow. Avoid the hot to medium and cook till the grits thicken, 4 to 5 minutes, stirring always. add the cheese and stir until melted. 6. Divide the cheddar grits about bowls and top with equivalent ranges of tomato sauce, sausage, and shrimp. serve hot.","directions":"","url":"https://recipe.bluelayer.org/recipe/1621/shrimp-andouille-and-tomato-sauce-more-than-cheddar-grits"},{"id":"1620","title":"Minimal SAUSAGES WITH ONIONS, FLAT BREAD, AND MUSTARD","ingredients":"Small SAUSAGES WITH ONIONS, FLAT BREAD, AND MUSTARD 1 teaspoon finely grated lemon zest 2 tablespoons fresh lemon juice 2 teaspoons granulated sugar Further-virgin olive oil Kosher salt Freshly ground black pepper 2 medium red onions, every slash in fifty percent and Pretty thinly sliced SAUSAGES 1½ weight lean ground pork 8 ounces ground beef (90% lean) ⅓ cup finely chopped clean Italian parsley leaves 6 garlic cloves, minced or driven during a force 1 tablespoon smoked paprika 1½ teaspoons fennel seed 1 teaspoon ground cumin ¾ teaspoon dried thyme ¼ teaspoon saffron threads, crushed (optional) Flat bread Spicy brown mustard 1. Whisk the lemon zest and juice, sugar, 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper. Stir in the onions and fixed apart. 2. Blend the sausage ingredients, such as 2 tablespoons oil, 1½ teaspoons salt, and 1 teaspoon pepper, and then style into 24 sausages, each above 3 inches very long and 1 inch thick, a bit compressing each individual sausage as a result they will retain jointly on the grill. Refrigerate the sausages till prepared to grill. 3. Plan the grill for oblique cooking above medium hot (350° to 450°F). 4. grill the sausages above oblique medium hotth, with the lid shut, until cooked to medium doneness (160°F), 8 to 10 minutes, turning after or two times. In the course of the closing instant of grilling year, hot the flat bread in excess of lead hotth, turning as soon as. 5. Serve the sausages sizzling with the onions, flat bread, and mustard.","directions":"","url":"https://recipe.bluelayer.org/recipe/1620/minimal-sausages-with-onions-flat-bread-and-mustard"},{"id":"1619","title":"ITALIAN SAUSAGES WITH PEPPERS, ONIONS, AND PROVOLONE","ingredients":"Added-virgin olive oil Kosher salt Freshly ground black pepper 2 medium bell peppers, 1 pink and 1 green, minimize into ⅓-inch-huge strips 1 medium yellow onion, lower crosswise into ⅓-inch slices 4 fresh new Italian sausages, any mixture of adorable and sizzling, just about every about 5 ounces, every slice lengthwise in fifty percent (put on’t slash all the route for the duration of) 2 tablespoons purple Wine vinegar 1 garlic clove, minced or driven for the duration of a drive 1 baguette, over 8 ounces and 2 ft long, slice lengthwise within fifty percent 4 strips provolone cheese, each and every above ½ ounce and 6 inches extended 1 tablespoon about chopped fresh new Italian parsley leaves 1. Plan the grill for guide cooking in excess of medium hotth (350° to 450°F) and preheat a perforated grill pan. 2. in a medium bowl whisk 2 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper. add the bell peppers and onion and transform to coat. 3. Flippantly brush the sausages all over with oil. 4. Whisk the vinegar, garlic, 2 tablespoons oil, ¼ teaspoon salt, and ¼ teaspoon pepper to deliver a vinaigrette. Brush the slice facet of the baguette with oil. 5. Spread the bell peppers and onion in a one layer on the grill pan, and position the sausages on the cooking grates. grill more than guide medium hotth, with the lid shut, till the greens are soft and the sausages are browned and completely cooked (160°F), 8 to 10 minutes, turning at times. Through the closing 30 seconds to 1 second of grilling season, Space a strip of cheese in each sausage slit to soften, and toast the baguette, lower facet down, about lead hot. 6. Shift the greens to a bowl, add the parsley, and throw to add. 7. Lower the baguette into 4 6-inch ingredients. Area each individual sausage in a baguette piece, and best with the greens and a tablespoon of the vinaigrette. serve hot.","directions":"","url":"https://recipe.bluelayer.org/recipe/1619/italian-sausages-with-peppers-onions-and-provolone"},{"id":"1617","title":"Chicken SAUSAGE SKEWERS WITH NECTARINES AND HONEY-LIME GLAZE","ingredients":"GLAZE 1 teaspoon finely grated lime zest ¼ cup fresh lime juice ¼ cup honey 2 tablespoons finely chopped fresh cilantro leaves 1 tablespoon small-sodium soy sauce ½ teaspoon kosher salt 4 medium, ripe nectarines 1 tablespoon much more-virgin olive oil 10 absolutely cooked spicy jalapeño chicken sausages, 1¼ to 1½ weight general, each individual reduce into 4 areas Incredibly hot cooked rice (optional) 1. If employing bamboo skewers, soak them inside water for at bare minimum 30 minutes. 2. Plan the grill for lead cooking over medium hotth (350° to 450°F). 3. in a reduced bowl whisk the glaze ingredients. 4. Slash just about every nectarine into 10 chunks regarding the identical dimension as the sausage sections. in a medium bowl mix the oil with the nectarines and stir to coat. Thread the sausages and nectarines on to skewers, alternating the areas and planning them as a result they are touching nonetheless not stuffed collectively. You can far too thread them individually on their particular skewers. 5. grill the skewers over guide medium hot, with the lid shut, until the sausages are heated all through and the nectarines are marked in sites, 6 to 8 minutes, turning each individual 2 minutes and brushing with the glaze throughout the previous 4 minutes of grilling season. Remove versus the grill and serve instantly with rice, if desired. GLAZE 1 teaspoon finely grated lime zest ¼ cup fresh lime juice ¼ cup honey 2 tablespoons finely chopped fresh cilantro leaves 1 tablespoon small-sodium soy sauce ½ teaspoon kosher salt 4 medium, ripe nectarines 1 tablespoon much more-virgin olive oil 10 absolutely cooked spicy jalapeño chicken sausages, 1¼ to 1½ weight general, each individual reduce into 4 areas Incredibly hot cooked rice (optional) 1. If employing bamboo skewers, soak them inside water for at bare minimum 30 minutes. 2. Plan the grill for lead cooking over medium hotth (350° to 450°F). 3. in a reduced bowl whisk the glaze ingredients. 4. Slash just about every nectarine into 10 chunks regarding the identical dimension as the sausage sections. in a medium bowl mix the oil with the nectarines and stir to coat. Thread the sausages and nectarines on to skewers, alternating the areas and planning them as a result they are touching nonetheless not stuffed collectively. You can far too thread them individually on their particular skewers. 5. grill the skewers over guide medium hot, with the lid shut, until the sausages are heated all through and the nectarines are marked in sites, 6 to 8 minutes, turning each individual 2 minutes and brushing with the glaze throughout the previous 4 minutes of grilling season. Remove versus the grill and serve instantly with rice, if desired.","directions":"","url":"https://recipe.bluelayer.org/recipe/1617/chicken-sausage-skewers-with-nectarines-and-honey-lime-glaze"},{"id":"1616","title":"Contemporary CHORIZO AND TEX-MEX POTATO SALAD","ingredients":"Fresh CHORIZO AND TEX-MEX POTATO SALAD ¼ cup finely chopped fresh cilantro leaves 2 tablespoons fresh new lime juice 1 teaspoon Dijon mustard ½ teaspoon ground cumin Kosher salt Freshly ground black pepper Further-virgin olive oil ½ teaspoon granulated garlic 2½ excess weight small purple and white fresh new potatoes, 1½ to 2 inches in diameter, every reduce within 50% 3 fresh new chorizo sausages, each in excess of 4 ounces, pierced lots of days with a fork 1 medium crimson bell pepper, lower into slim strips 1 medium red onion, slash into Pretty slim slices 1. Plan the grill for guide and oblique cooking in excess of medium hotth (350° to 450°F) and preheat a perforated grill pan above guide hotth. 2. Whisk the cilantro, lime juice, mustard, cumin, ½ teaspoon salt, ¼ teaspoon pepper, and ¼ cup oil to create a vinaigrette. 3. in a large bowl whisk 2 tablespoons oil, ¼ teaspoon salt, ¼ teaspoon pepper, and the granulated garlic. add the potatoes and switch to coat. Spread the potatoes in a one layer on the grill pan and cook over guide medium hot, with the lid shut, until golden brown and comfortable, 20 to 25 minutes, turning at times. At the exact same year, grill the sausages on the cooking grates above oblique medium hotth right up until absolutely cooked (160°F), 20 to 25 minutes, turning once in a while. Slice every potato 50 percent in 50%, and slice the sausages into ¼-inch slices. 4. Add the potatoes, sausages, bell pepper, and onion. Drizzle with the vinaigrette and carefully throw. Year with salt and pepper. serve hot or at room temperature.","directions":"","url":"https://recipe.bluelayer.org/recipe/1616/contemporary-chorizo-and-tex-mex-potato-salad"},{"id":"1615","title":"BRUNCH PIZZAS","ingredients":"12 ounces totally cooked chicken-apple sausage one-way links 1 medium red onion, reduce into ½-inch wedges 1 huge crimson bell pepper A lot more-virgin olive oil 2 teaspoons balsamic vinegar 1½ teaspoons finely chopped fresh rosemary leaves ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper 1 pound premade pizza dough, at area temperature 2 cups coarsely grated Monterey Jack cheese ½ cup freshly grated Parmigiano-Reggiano® cheese 1. Plan the grill for lead cooking in excess of medium hot (350° to 450°F). 2. Brush the sausages, onion, and bell pepper with oil and grill them above guide medium hotth, with the lid shut, until grill marks glance, turning after. The sausages and bell pepper will choose about 6 minutes, and the onion will acquire more than 10 minutes. Chop into ½-inch ingredients. Shift to a bowl and add the vinegar, rosemary, salt, and pepper. 3. To plan the dough and grill the initially aspect, observe methods 4 and 5 for the Merguez Sausage Pizzas. 4. Top each pizza with equivalent concentrations of the Monterey Jack cheese, sausage mixture, and Parmigiano-Reggiano cheese, leaving a ¼-inch border. Return the pizzas to the grill and cook in excess of lead medium hotth, with the lid shut, right up until the cheese is melted and the bottoms of the crusts are crisp, 2 to 5 minutes, rotating the pizzas at times. Go to a slicing board and lower into wedges. serve sizzling.","directions":"","url":"https://recipe.bluelayer.org/recipe/1615/brunch-pizzas"},{"id":"1614","title":"MERGUEZ SAUSAGE PIZZAS WITH MOZZARELLA, PEPPERS, AND FETA","ingredients":"4 scallions, finishes trimmed Further-virgin olive oil 1 medium purple bell pepper, reduce into 4 planks 8 ounces clean merguez sausage 1 pound premade pizza dough, at area temperature 3 cups grated fresh new mozzarella cheese 1 cup crumbled feta cheese 3 tablespoons finely chopped fresh mint leaves 3 tablespoons thinly sliced fresh basil leaves 1. Plan the grill for guide cooking more than medium hotth (350° to 450°F). 2. Evenly brush the scallions with oil. grill the bell pepper planks around guide medium hot, with the lid shut, until smooth, 8 to 10 minutes, turning once in a while. At the exact year, grill the scallions previously mentioned guide medium hot till wilted, 2 to 3 minutes, turning after. Slice the bell pepper planks into ⅓-inch strips. Finely chop the scallions. 3. grill the sausage more than guide medium hotth, with the lid shut, until thoroughly cooked (160°F), 12 to 15 minutes, turning once in a while. Lower the sausage into ¼-inch slices. 4. Divide the dough into 4 equivalent areas. Evenly brush 4 9-inch squares of parchment paper on one aspect with oil. Roll or thrust each piece of dough on the oiled facet of the paper into an 8-inch circle in excess of ⅓ inch thick. Frivolously brush the tops with oil. Permit the dough to stand at area temperature for 10 minutes. 5. grill the dough, paper facet going through up, over lead medium hotth, with the lid shut, right up until effectively marked and company on the underside, 2 to 5 minutes, rotating as necessary for even cooking. Discard the parchment paper. Go the crusts to a function show up with the grilled facet going through up. 6. Top just about every pizza with equivalent ranges of the cheeses, sausage, bell pepper, and scallions, leaving a ¼-inch border. Return the pizzas to the grill and cook in excess of lead medium hot, with the lid shut, until the cheese is melted and the bottoms of the crusts are crisp, 2 to 5 minutes, rotating the pizzas once in a while. Shift to a chopping board. top the pizzas with mint and basil and slash into wedges. serve incredibly hot.","directions":"","url":"https://recipe.bluelayer.org/recipe/1614/merguez-sausage-pizzas-with-mozzarella-peppers-and-feta"},{"id":"1613","title":"WHITE WINE–STEAMED CLAMS WITH CHORIZO","ingredients":"12 ounces totally cooked Spanish chorizo sausage 1 baguette, relating to 16 inches long, reduce on a diagonal into 32 slices Excess-virgin olive oil 3 tablespoons unsalted butter 1 medium yellow onion, finely chopped 6 garlic cloves, thinly sliced 1 tablespoon finely chopped fresh new oregano leaves 2 teaspoons finely chopped fresh new thyme leaves 1 cup dry white Wine 3 dozen littleneck clams, scrubbed down below chilly operating water (discard any clams that gained’t end) 1 large garlic clove, lower in fifty percent 1. Plan the grill for lead cooking in excess of medium hot (350° to 450°F). 2. grill the sausage around lead medium hot, with the lid shut, until browned, about 8 minutes, turning sometimes. Lower each individual sausage lengthwise inside fifty percent, and then minimize the halves crosswise into ½-inch parts. 3. Frivolously brush the baguette slices on possibly facets with oil. 4. Level a grill-evidence Dutch oven or a hefty solid-iron skillet over guide medium hot and preheat for 10 minutes. To the Dutch oven add 2 tablespoons oil and the butter. Every time the butter is melted and commences to foam, add the onion, sliced garlic, oregano, and thyme. Progress cooking until the onion softens, regarding 5 minutes, stirring once in a while. Pour in the Wine, bring to a boil, finish the grill lid, and cook for 2 minutes additional. 5. Set up the clams and sausage ingredients in the Dutch oven and cover with the pot lid. Cook more than lead medium hotth, with the grill lid shut, for 10 minutes. Thoroughly elevate the lid off the Dutch oven and look at to check out if the clams are open. If not, switch the lid and cook for 3 to 5 minutes much more. Sporting insulated barbecue mitts or gloves, very carefully remove the Dutch oven in opposition to the grill. Discard any unopened clams. 6. grill the baguette slices over lead medium hotth, with the lid open, right up until frivolously toasted, regarding 1 instant, turning when or two times. Remove versus the grill and rub the bread with the minimize aspect of the garlic clove. 7. Spoon equivalent concentrations of sausage, clams, and juice into deep bowls. serve with the bread for dipping.","directions":"","url":"https://recipe.bluelayer.org/recipe/1613/white-wine-steamed-clams-with-chorizo"},{"id":"1612","title":"POLENTA CROSTINI WITH SAUSAGE-TOMATO RAGOUT","ingredients":"RAGOUT 8 ounces fresh new Italian sausage, hot or gentle, casings eliminated A lot more-virgin olive oil ½ little yellow onion, finely chopped 2 heavy garlic cloves, finely chopped 1 can (14½ ounces) diced plum tomatoes in juice Kosher salt Freshly ground black pepper ¼ cup finely chopped fresh basil leaves, separated 2 tubes (each 1 pound) precooked polenta, finishes trimmed, lower into ½-inch slices 4 ounces Parmigiano-Reggiano® cheese, at area temperature, shaved into areas with a vegetable peeler 1. Plan the grill for guide cooking about large hot (450° to 550°F). 2. hot a skillet more than medium hotth. add the sausage and cook till no hint of crimson stays, 5 to 8 minutes, stirring and breaking up the meat with a spoon. Idea the skillet and spoon off all still around 1 tablespoon of the excess weight, if vital. If there is no liquid pounds in the skillet, add 1 tablespoon oil. add the onion and garlic and sauté until softened, regarding 5 minutes. add the tomatoes, ½ teaspoon salt, and ¼ teaspoon pepper, and serve to a simmer. Cook till the liquid is evaporated and the mixture is pretty thick, about 10 minutes, stirring often. Stir within 50% of the basil and preserve the ragout hot although you grill the polenta. 3. Generously brush the polenta slices on either facets with oil, period with salt and pepper, and grill over guide large hotth, with the lid shut, until well marked by the grill, 4 to 6 minutes, turning as soon as. Shift to a platter and mechanically final each and every lower with a tiny cheese and a spoonful of ragout. Garnish with the getting basil and serve routinely.","directions":"","url":"https://recipe.bluelayer.org/recipe/1612/polenta-crostini-with-sausage-tomato-ragout"},{"id":"1611","title":"GARLIC SAUSAGE BRUSCHETTA WITH CORN AND WATERCRESS","ingredients":"1 bunch watercress, thick stems eliminated and leaves about chopped (about 2 cups) 1½ cups new corn kernels 1 large shallot, minced Finely grated zest of 1 lemon 1½ tablespoons fresh lemon juice 1 teaspoon minced garlic 1 teaspoon Dijon mustard Excess-virgin olive oil Kosher salt Freshly ground black pepper 8 slices French or sourdough bread, each above 3 via 5 inches and ½ inch thick 1 pound precooked garlic sausages, every slash lengthwise in 50 percent 1. Plan the grill for lead cooking about medium hot (350° to 450°F). 2. Blend the watercress, corn, shallot, lemon zest and juice, garlic, mustard, ⅓ cup oil, ½ teaspoon salt, and ¼ teaspoon pepper. Throw to mix. Frivolously coat the bread slices with oil and time with a small salt and pepper. 3. grill the sausages over lead medium hot, with the lid shut, right up until very well browned and heated in the course of, 8 to 10 minutes, turning after. Remove versus the grill and reduce crosswise into ½-inch slices. add the sausage slices to the heavy bowl with the corn blend and throw to add. 4. grill the bread slices about guide medium hot right up until golden and crusty on the outside the house, nonetheless not crisp, over 1 second, turning as soon as. put a minimize of bread on just about every plate and final flippantly with the sausage-corn mix. serve heat.","directions":"","url":"https://recipe.bluelayer.org/recipe/1611/garlic-sausage-bruschetta-with-corn-and-watercress"},{"id":"1568","title":"Brussels Sprouts and Sausage Parsnip Spiralized Pasta","ingredients":"2 back links spicy chicken Italian Sausage, casings taken out 5 oz brussels sprouts, shredded 2 tsp olive oil 6 1/2 oz (1 superior) parsnip, peeled, spiralized, trimmed 6-inches very long 1/4 cup chopped shallots 2 cloves garlic, minced 1/4 tsp crushed crimson pepper flakes 1/4 tsp kosher salt Black pepper, to taste 1/2 cup small sodium Chicken broth 1/4 cup grated parmesan cheese","directions":"","url":"https://recipe.bluelayer.org/recipe/1568/brussels-sprouts-and-sausage-parsnip-spiralized-pasta"},{"id":"1559","title":"GAUCHO BURGERS WITH FRIED EGGS AND CHIMICHURRI","ingredients":"PATTIES 1 pound ground chuck (80% lean) 8 ounces the vast majority sizzling Italian sausage 2 tablespoons minced shallot 2 garlic cloves, minced or driven for the duration of a push Kosher salt Freshly ground black pepper CHIMICHURRI 1½ cups firmly packed clean Italian parsley leaves and delicate stems 4 garlic cloves, each and every quartered 2 tablespoons fresh oregano leaves ½ cup much more-virgin olive oil ¼ teaspoon beaten crimson pepper flakes 4 slices French or Italian bread, just about every above ½ inch thick Further-virgin olive oil 1 tablespoon unsalted butter 4 large eggs 3 tablespoons white or pink Wine vinegar 1. Blend the patty ingredients, which add ½ teaspoon salt and ¼ teaspoon pepper, and then carefully style 4 patties of equivalent dimension, each about 1 inch thick. With your thumb or the again of a spoon, create a shallow indentation about 1 inch extensive in the heart of the patties to avert them to forming a dome as they cook. Refrigerate the patties right up until well prepared to grill. 2. in a food items processor equipped with a steel blade, finely chop the parsley, garlic, and oregano. Move to a bowl and stir in the oil, purple pepper flakes, 1 teaspoon salt, and 1 teaspoon black pepper. 3. Plan the grill for guide cooking previously mentioned medium-large warm (400° to 500°F). 4. Flippantly time the patties on possibly facets with salt and pepper, and brush the bread slices on equally aspects with oil. grill the patties more than guide medium-high heat, with the lid shut, until cooked to medium doneness (160°F), 9 to 11 minutes, turning when. Midway into grilling year, position a solid-iron skillet on the cooking grates or on a aspect burner preset to medium-large to preheat. Remove the patties in opposition to the grill. 5. Add the butter to the skillet. Fry the eggs sunny-facet up, with the lid open, right up until the whites are crisp and lacy on the edges and the yolks are partly runny, 4 to 6 minutes. Toast the bread on the cooking grates more than guide warm, regarding 1 moment, turning when. 6. Add the vinegar to the chimichurri. Combine properly. 7. Best just about every bread lower with a patty, a fried egg, and chimichurri. serve mechanically.","directions":"","url":"https://recipe.bluelayer.org/recipe/1559/gaucho-burgers-with-fried-eggs-and-chimichurri"},{"id":"1555","title":"The Solution To Scheduling The Perfect Paella","ingredients":"In accordance to The American Historical past Dictionary of the English Language, paella is a saffron-flavored dish produced with various mixtures of rice, veggies, meat, chicken and seafood. The Dictionary as well points out that in the Aged French and Catalan languages, paella indicates frying pan or pot. The conventional paella pan is flat and of large diameter, it can furthermore consist of covers on each and every aspect. In truth of the matter, paella is one of the utmost multipurpose dishes to create. Paella in addition consists of the benefit of remaining fantastic to fresh out the refrigerator and employ the service of up leftover meats and veggies. Any mix will finally be outstanding the mystery is in the chemistry. Paella is a dish that is basically built to feed few Those people. Furthermore, paella is relatively flavorful the subsequent working day as the choices add experienced year to combine collectively and turn out to be more powerful. This report is not a recipe nevertheless really an define that explains the a few very simple ways to stick to to create a outstanding paella whilst leaving the reader (the chef!) the latitude to be imaginative and to create the dish their individual via customizing it to their flavor. Initial the rice. Pick out a design and style of rice that you are soft utilizing. Seem cost-free to experiment however understand that paella involves a large amount of ingredients and if you are let down with the conclusion end result with a specific design of rice, you could finish up with a great deal of squander. Basmati, brown or a blend with wild rice can add ideal flavor and texture. Stick to the guidelines on the offer about washing and cooking the rice. Finely chop some onion, garlic and tomato. Warm a saucepan and add olive oil at the time the saucepan is very hot (deliver yes that the oil does not begin smoking. Burnt olive oil is carcinogenic and rather harmful). The moment the oil is very hot, toss in the raw rice. Frying raw rice presents it a nutty flavor. Make it possible for the rice fry in the saucepan for a instant or as a result. add the chopped onion, garlic and tomato right up until they melt, blending generally. Spice with saffron, salt and pepper. Experience free of charge to experiment. Cumin, Cayenne unique wonderful herbs or even a little bit cinnamon or cloves can very easily be more for a flavoring of your particular. This mix really should not be on the stove for much more that a few to 5 minutes. At high heat with continual blending, none of the ingredients really should adhere yet they must blend nicely jointly and melt. The moment all the ingredients are merged, remove the saucepan against the burner and mixture inside some frozen peas. add more than enough peas to create a nicely healthful mix. Moment the meat. In a frying pan at large warm, brown some sections of chicken. Higher thighs, drumsticks, breasts...it's all favourable. Do not cook the meat carefully nevertheless brown the outdoors. After browned, mounted the meat apart. Lamb can additionally add very good taste to your paella. 3rd combining it all. Add the backside of the paella pan with the raw rice mix. add the browned chicken areas on ultimate. add raw Merguez (spicy lamb sausages) and small fish filets rolled up and fixed with a toothpick or string. use any model of fish nonetheless create absolutely sure that its flesh will continue to keep nicely jointly. Pour some chicken broth on top (if the broth is sizzling the cooking period will do away with). Be aware that you can in addition add Wine for further more taste. Protect the paella dish and cook for in excess of 45 minutes at 350F or until the rice is cooked. At this issue you can add uncooked shrimp or muscle tissues and cook acquired for one more 5 minutes. In shorter, the magic formula to arranging the perfect paella is to create it your personalized!","directions":"","url":"https://recipe.bluelayer.org/recipe/1555/the-solution-to-scheduling-the-perfect-paella"},{"id":"1547","title":"Recipe For A Rewarding Barbecue","ingredients":"Get the barbecue by itself - if it's found superior times then possibly it's owing for an enhance? Do you will need the accuracy, general performance and comfort and ease of a fuel barbecue or would you choose the palms-on theater of a common charcoal-burner? Gasoline can be a true period-saver, assuming you bear in mind to test the place of the fuel bottle and dress in't add to create a dash to the regional yard centre to re-stock in the centre of the social gathering. Yet charcoal lovers will notify you that absolutely nothing imparts the smoky barbecue taste which add the true point - even if you do fastened your hair and the neighbor's fence on fire in the technique. It's all down to person style, nonetheless with dozens of patterns accessible in all rate stages the option incorporates by no means been broader. If you're inventive in your kitchen area, then there's no want to be dull each time it arrives to barbecue foods possibly. Positive top quality burgers and sausages often move down properly, yet be a little bit excess inventive and try out everything clean. Swordfish, monkfish or tuna are unbelievably uncomplicated to cook on a barbecue, and can be Quite scrumptious after mixed with a tangy marinade or dressing. If you're shorter on period, you can often rate up the marinating technique by means of massaging the meat in a plastic bag of marinade for a couple of minutes just before putting in the refrigerator for particularly 30 minutes. Greens are delightful cooked above a fire and flambéed bananas & pineapple deliver the perfect completing contact. Choose an solution of experimentation. If you're impression lazy, lots of of the supermarkets at the moment offer pre-created foods with the BBQ in intellect, for case in point, Waitrose shares Chinese-Design and style Pork Loin Ribs marinated within honey, orange and spices and Green Thai Chicken Kebabs marinated inside aromatic coconut and fresh coriander and spices. If you're impression lazy, several of the supermarkets previously promote pre-composed food items with the BBQ within thoughts, for illustration, Waitrose shares Chinese-Structure Pork Loin Ribs marinated in honey, orange and spices and Green Thai chicken Kebabs marinated within aromatic coconut and fresh coriander and spices. It's least complicated to plan salads and dressings in advance of you commence cooking as a result that every thing is prepared to serve as shortly as the cooked food items arrives off the warm. If you are cooking for a large amount of people, then a great number of food may possibly be cooked off initially and held scorching in the kitchen area oven until needed. Don't forget that you - the cook - are there to love your self much too as a result offer you on your own season to take it easy through remaining the right way geared up. There are some easy legal guidelines to don't forget each time applying a barbecue that do create experience to go through in brain. Maintain harmless, be knowledgeable of kids and animals and maintain them absent to the sizzling things. If making use of charcoal, then make it possible for more than enough year for the coals to Quite heat up ahead of seeking to cook nearly anything. Appearance for signs and symptoms of white ash on the charcoal to necessarily mean that the temperature is incredibly hot sufficient for profitable cooking. Barbecue foods is notorious for manufacturing an undesired return visual appearance! If you need to have to prevent this unpleasantness, be mindful of uncomplicated food items cleanliness and clean your arms ahead of taking care of foods. Be particularly mindful the moment running uncooked meats and do not contaminate cooked meats with uncooked meat juices. Be certain that all products are thoroughly cooked throughout ahead of serving. If you are cooking solutions on the bone, this kind of as chicken legs, it's a optimistic concept to pre-cook them in the oven initially and then full them off on the barbecue.","directions":"","url":"https://recipe.bluelayer.org/recipe/1547/recipe-for-a-rewarding-barbecue"},{"id":"1544","title":"Raclette Grills","ingredients":"Indeed, the fondue pot of the 70’s was Extremely tacky, nonetheless in this century, absolutely nothing is much more tacky than raclette. in present-day yrs fondue pots contain educated a resurgence inside attractiveness, and with them consists of appear the raclette grill. Despite the fact that not historically effectively recognized in the US and Canada, raclette is instantly making the most of a add inside recognition. Raclette is a semi-tender, fairly light, conveniently melted cheese versus Switzerland. The phrase moreover refers to the cooking course of action of melting cheese at a tabletop grill and serving with a range of accompaniments. Legend includes it that the primary tactic for melting the raclette cheese started out While Swiss herdsmen fixed down for the night time within their camps. They positioned a hunk of cheese in the vicinity of their campfire and as it melted, scraped it off on to a cut of bread. Nowadays, this exact same dinner is mimicked yet with significantly far better wide variety of food items, and with electric powered raclette grills that are substantially a lot more handy. While the melting solution incorporates adjusted about the many years, this very simple and enjoyable supper consists of remained accurately as exciting for exciting nights with pals and relatives. There are lots of variations of raclette grills that you can select to. Standard raclette grills continue to keep a 50 percent- or quarter-spherical of raclette cheese on an frame of mind, with a heating feature melting the look of the cheese, which drips on to a plate of dried meats and other accompaniments. These days, the utmost well-known raclette sets contain a cheese-melting portion with a grill for cooking meats at the desk. They give up to 8 us citizens with affected person cheese pans and function non-adhere, dishwasher secure surfaces for comfort and ease and very simple cleanup. Perfect for enjoyable! Transportable raclette working with fondue-design and style burners are too offered for tenting and picnicking. A raclette grill can supply not basically a scrumptious, scorching-off-the-grill supper, nevertheless too offer you a good deal of enjoyable for family members and good friends. For highest entertaining, serve conventional raclette with a Fendant or other mild-bodied dry white Wine. If you are grilling meats, serve a Wine pertinent for the meats. A common Swiss raclette dinner makes use of raclette cheese with the right after accompaniments: - baguette bread - minor cooked potatoes - small gherkins - pickled onions - charcuterie meats this sort of as salami or proscuitto You can moreover acquire fairly artistic with a raclette evening meal. A departure against lifestyle – however an experience in flavor – may possibly involve: Uncooked meat for grilling and dipping into sauces: - Italian sausage reduce into 1/4” slices - chicken tenderloins slice into 1” ingredients - Beef tenderloin slice into 1/2” cubes - shrimp and scallops Thinly sliced cheeses: - Brie - Camembert - Oka - Cheddar - Cambezola Veggies, blanched to al-dente, these types of as: - Mushrooms - Broccoli - Cauliflower - Asparagus In this article are 2 suitable recipes for dipping sauces for your meats and greens: Pimento Sauce 3/4 cups mayonnaise 1/4 cup sour cream 2 tablespoons tomato sauce 1/2 cup canned pimentos or 1 crimson bell pepper, roasted with pores and skin taken off Salt and pepper, to taste Combine all ingredients in a blender. Period to taste. serve chilled. Cucumber Garlic Sauce 1/2 cup mayonnaise 1/2 cup undeniable yogurt 1/2 cup sour cream 2 gloves of garlic, finely chopped 1/2 teaspoon salt 1/4 cucumber, peeled and finely chopped 1 tablespoon of finely chopped chives or green onion 1 teaspoon finely chopped parsley 1 tablespoon granulated sugar Rinse ground pepper Add nicely all ingredients. serve chilled.","directions":"","url":"https://recipe.bluelayer.org/recipe/1544/raclette-grills"},{"id":"1444","title":"Getting Barbecue Smokers For Supplemental Style And Tenderness","ingredients":"Barbecue smokers add a delicious smokey taste that at the identical year can make food items damp and smooth just about every season. The gradual cooking method of getting barbecue smokers is perfect for fish, meat, vegetable or sausages. Nonetheless top barbecue smokers are made for minor barbecues just. 1. Fundamentals Of Barbecue Smokers The composition of a barbecue smoker is primarily the similar as a common barbecue grill. Even now with a barbecue smoker the closeable lid is constructed to entice in smoke to cook the foodstuff. Barbecue smokers are both lead or in guide. The lead barbecue smoker is simply just a system with a closeable lid and aromatic picket chips are blended with the charcoal. The smoke manufactured by way of the chips and charcoal chefs the food items put with in the smoker. This provides the exceptional style to the foodstuff. in guide barbecue smokers is comparable to the lead barbecue smoker with a one gadget and closable lid, this is the grill device. Still the in lead barbecue smoker is made up of one more container, the smoker product, that retains the woodchips and charcoal. The smoke passes into the grill product and presents style to the barbecue. Barbecue smokers could possibly be electric powered or gasoline and may perhaps Use correct picket or charcoal for smoking. Each patterns of barbecue smokers can be utilized for personal and professional options. At the exact period there are desk top barbecue smokers that are portable. Based on the capacity place of the consumer there are many versions of barbecue smokers to decide on to. 2. Water Barbecue Smokers for Newcomers - Desired for novices - Vertical style barbecue smoker - Consists of a bowl of water identified amongst the foundation and cooking racks - Makes humidity all through the cooking procedure - Rather cost-effective - Terrific path to consider commenced within barbecue smoking - Quite tough to handle heat 3. Electrical Barbecue Smokers Upcoming to the water barbecue smokers are the electrical design and style smokers. Those designs are further high priced in contrast to the water smokers therefore developing superior-smoked foods. One of the benefits of getting an electric powered smoker is that there is no need to have to light a fire. Nonetheless plenty of traditionalist smokers would loathe this attribute of the electric powered smoker. The electrical barbecue smoker deliver for difficulties-absolutely free cooking, permitting the cook to pay further more season with the website visitors in its place than are likely the fire. It in addition consists of fewer treatment and routine maintenance in contrast to common barbecue smokers. 4. The Charcoal or Log Barbecue Smoker The charcoal or log burning barbecue smokers is the future action to the electrical barbecue smokers. This model of barbecue smokers is reserved for the genuinely experienced smoker that understands the great style of excellent-smoked foods. The flavor of foods smoked in charcoal or log burning barbecue smokers is definitely appreciated with each individual chunk. Charcoal or log burning barbecue smokers are bigger in measurement and heavier in comparison to water or electrical barbecue smokers. All those design of smokers are geared up with regulate-bars and wheels developing delivery relatively straightforward. At the exact same period charcoal or log burning barbecue smokers add controls for thermal law and smoke creation advertising further more solutions for cooking. 5. Maitenance Pointers Keeping a barbecue smoker doesn't want a exceptional package deal of effort and hard work. For highest manufacturers of barbecue smokers offered in the market nowadays, it is very important to fire up the device and allow it melt away on the maximum heat for above one hour. This method identified as the burning-in technique will get rid of any probable contamination that is by now display in the gadget even right before it is applied for cooking. The to start with smoking treatment will in impression offer you a protecting masking for the barbecue smoker. 6. Basic safety Ideas Whenever working with a barbecue smoker be guaranteed that there is enough air flow in the House the place the device is identified. This will stay clear of the fumes versus choking loved ones and buddies. It will way too lower the prospects of a develop-up of hazardous toxic compounds introduced relating to via extraordinary smoke.","directions":"","url":"https://recipe.bluelayer.org/recipe/1444/getting-barbecue-smokers-for-supplemental-style-and-tenderness"},{"id":"1406","title":"Sicilian Rice Ball Casserole","ingredients":"2 cups raw extensive grain rice
1
3/4 teaspoons kosher salt
1 (2.5 oz)
adorable Italian sausage website link, casing taken out
10 oz (.65 lbs.)
93% lean ground turkey
1/4 cup onion, minced Black pepper
5 oz frozen peas
1 large egg,
1 egg white
1/2 cup pecorino romano (or parmesan) Cooking spray
4 tbsp skilled breadcrumbs, separated
1
1/4 cup shredded
aspect skim mozzarella Fresh parsley or basil, if preferred","directions":"Cook rice with 1 teaspoon kosher salt in accordance to deal recommendations. Set aside to great. In the meantime, sauté sausage meat; cook until brown breaking up into parts with a wood spoon as it chefs. add turkey and onions and cook right up until browned, breaking up as it chefs. Time with 3/4 teaspoon salt and black pepper to taste, then add peas and 1 cup sauce; simmer on small, lined, more than 20 minutes. Preheat oven to 400°F. in a hefty bowl combine cooked rice, pecorino romano, eggs, and 1/2 cup tomato sauce and mixture perfectly. Rice need to be a little bit sticky. Spray a 9 x 13 casserole dish with cooking spray, manufacturing positive to spray facets also. Add 2 tbsp breadcrumbs to the dish and roll over to coat the backside and aspects. Consider 50 percent of the rice blend (a minor far more if necessary) and cover the backside of the dish and up the aspects; press to taste the backside layer. Fill with the meat and peas. Best with 3/4 cup mozzarella cheese. The address with remaining rice and thrust until even. Top with remaining sauce, getting 2 tbsp breadcrumbs, and remaining 1/2 cup mozzarella. Cover with foil and bake 30 minutes, till sizzling. Garnish with parsley or basil if preferred, reduce into 8 ingredients and serve. Pin It To Conserve For Afterwards","url":"https://recipe.bluelayer.org/recipe/1406/sicilian-rice-ball-casserole"},{"id":"1391","title":"Breakfast Sausage and Mushroom Strata","ingredients":"8 oz wheat ciabatta bread, reduce into
1-inch cubes (Chabaso)
12 oz turkey breakfast sausage (I made use of Jenny-O in frozen part)
2 cups bodyweight-totally free milk
1-1/2 cup (4 ounces) small-weight shredded sharp cheddar cheese
3 large eggs
12 oz egg choice, together with egg beaters
1/2 cup chopped green onions
1 cup sliced mushrooms
1/2 tsp paprika Salt
and fresh pepper
2 tbsp grated parmesan cheese","directions":"Preheat oven to 400°. Set up bread cubes on a baking sheet. Bake at 400° for 8 minutes or until toasted. Heat a medium skillet about medium-large heat. add sausage to pan; cook 7 minutes or till browned, stirring to crumble. add milk, cheese, eggs, egg different, parmesan cheese, paprika, salt and pepper in a hefty bowl, stirring with a whisk. add bread, sausage, scallions and mushrooms, tossing properly to coat bread. Spoon blend into a 13×9-inch baking dish. Address and refrigerate 8 several hours or right away. Preheat oven to 350°. Locate casserole. Bake at 350° for 50 minutes or till mounted and frivolously browned. Lower into 8 parts; serve instantly.","url":"https://recipe.bluelayer.org/recipe/1391/breakfast-sausage-and-mushroom-strata"},{"id":"1373","title":"Baked Pasta with Sausage and Spinac","ingredients":"Olive oil spray
1/2 cup grated Pecorino Romano
8 oz pounds-no cost ricotta
8 oz
aspect-skim mozzarella, shredded
12 oz large-fiber or small carb rigatoni pasta
1 tsp olive oil
2 cloves smashed garlic,
approximately chopped
10 oz bundle frozen chopped spinach, thawed
and squeezed of further liquid Salt
and new pepper to taste","directions":"Preheat the oven to 375°. Spray a 9- x13-inch baking dish with olive oil spray. Carry a huge pot of salted water to a boil. In a medium bowl, blend the ricotta, 6 tablespoons of the Pecorino Romano cheese and 50% of the mozzarella cheese. In the meantime, in a huge deep skillet, brown the sausage breaking up into minor bits until cooked in the course of; established apart. add the oil to the skillet and sauté garlic regarding a second, watchful not to melt away. add spinach and time with a tiny salt and pepper and cook a different second. Return the sausage to the skillet and add the marinara sauce; cook on reduced regarding 2-3 minutes. The moment the pasta water will come to a boil, cook pasta in accordance to recommendations for al dente, still undercook them by means of 4 minutes considerably less; drain and return to pot. Put 50 percent of the cooked pasta into the written baking dish and top with fifty percent of the meat sauce. Spoon the ricotta mixture on best of the sauce in an even layer. Protect with the remaining pasta and the remaining sauce. top with the remaining mozzarella and Pecorino Romano cheese. Address with foil and bake for 20 minutes. Remove foil and bake for an a lot more 6-7 minutes or until the mozzarella is melted and the edges are flippantly browned.","url":"https://recipe.bluelayer.org/recipe/1373/baked-pasta-with-sausage-and-spinac"},{"id":"1327","title":"One Pan Roasted Potatoes, Sausage and Peppers","ingredients":"Roasted potatoes, onions, sausage
and peppers roast in the oven with
a drizzle of more virgin olive oil
and rosemary. Don’t you delight in
a evening meal that simply just dirties
one pan? This is
an basic
one-dish evening meal that Makes fresh new-up
a breeze,
and the scent in your kitchen
area will create everybody hungry! This is
a extremely simple dish to deliver, the principal issue is reducing
anything
at
all
about the exact same dimension
and don’t group the pan. The potatoes get the longest to cook,
as
a result if you slash them lower it
all evens out. The onions
acquire
a small charred which I enjoy, if you will need to prevent that you can
add them with the sausage. I’ve even created this with Turkey Kielbasa
and it turns out low-cost, very simple
and exceptional. Check out it with crimson potatoes, fresh potatoes or russet. Roasted Potatoes, chicken Sausage
and Peppers
1.5 lb (in excess of
3 large) potatoes, russet or fresh
1 medium onion, peeled
and
quartered, levels divided
2 crimson bell peppers, seeds taken off
and lower into
1 inch ingredients
2 tsp more virgin olive oil Kosher salt
and fresh new cracked pepper to taste
1 tsp chopped rosemary (clean or dry)
1/2 tsp garlic powder Olive oil spray (I employ my Misto)","directions":"Reduce the potatoes into very little 1″ x 1/2 inch sections. These kinds of acquire the longest to cook consequently chopping them very little makes certain nearly anything chefs frivolously. Preheat oven to 375°. Spray one large non-adhere baking sheet, or 2 very little kinds with olive oil spray to stop the potatoes versus sticking. In a large bowl, add potatoes, onions, peppers, olive oil, salt, pepper, rosemary and garlic powder. Combine perfectly to be of course every thing is protected with oil and knowledgeable flippantly. Pour on to the published baking sheet and put in the centre of the oven; bake for 15 minutes. Use a spoon to throw as a result very little sticks or burns. Add the sausage to the baking sheet with the potatoes and greens and bake, tossing the moment or two times for 25-35 minutes, or until your potatoes are cooked in the course of. Cooking period will selection based on the thickness of your potatoes and sausage, hold an eye as a result they don’t burn up.","url":"https://recipe.bluelayer.org/recipe/1327/one-pan-roasted-potatoes-sausage-and-peppers"},{"id":"1312","title":"Chook and Andouille Sausage","ingredients":"2 tsp oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup chopped celery
14 oz (4) lean skinless chicken thighs, with bone*
12 oz (4) lean skinless chicken drumsticks, with bone** Salt
and fresh new pepper, to taste
1 tbsp
all-explanation flour (rice flour for gluten-free of charge)
2 cups water
2 back links (6 oz)
andouille chicken/turkey sausage (Applegate)
1 bay leaf
1/4 cup chopped scallion","directions":"Warm a large deep non-adhere skillet previously mentioned medium warm. Any time sizzling, add the oil, onions, peppers and celery. Cook 3 to 4 minutes, stirring. Drive the veggies to the edges of the skillet and add the chicken, year with salt and pepper. Brown 2 to 3 minutes on each aspect, then sprinkle the flour previously mentioned the chicken and greens. Add the water, sausage and bay leaf, modify salt and pepper to taste, then cover and eradicate warm to reduced. Simmer 30 to 35 minutes, remove bay leaf and best with scallions. serve with rice or quinoa if preferred. *thighs were being 10 oz total fat cooked, off the bone **drumsticks ended up 6 oz general fat cooked, off the bone","url":"https://recipe.bluelayer.org/recipe/1312/chook-and-andouille-sausage"},{"id":"1296","title":"Sausage, Cheese and Veggie Egg Bake","ingredients":"7 oz (2 inbound links)
adorable Italian chicken sausage, eliminated versus pores
and skin Olive oil spray
1
3/4 cups
aspect skim mozzarella, shredded (for gf, monitor labels)
1 tbsp olive oil
1/3 cup chopped shallots
5 oz sliced shiitake mushrooms
1 cup chopped roasted pink bell peppers (to
a
12 oz jar)
1
1/2 cups finely chopped broccoli florets
8 higher entire eggs
4 heavy egg whites
1/4 cup pounds cost-free milk
2 tbsp grated parmesan cheese
1/2 tsp kosher salt
1/4 tsp ground black pepper","directions":"Preheat the oven to 375°F. Spray a 9 x 13 baking dish with oil. Room 50 percent of cheese into the baking dish. Spray a large nonstick skillet with cooking spray, cook the sausage around medium heat breaking up as it chefs until browned and cooked during. Set aside. Add the oil to the skillet with the shallots and mushrooms and saute Until greens are delicate, more than 5 to 6 minutes. add the roasted peppers, broccoli and Return the sausage, cook 1 second; mixture properly and remove versus warm. Spread frivolously over The cheese mixture. In a large bowl mix the eggs, egg whites, milk, parmesan, salt and pepper and whisk properly. Bit by bit pour previously mentioned the greens in the baking dish and top with remaining cheese. Bake till a knife inserted around the middle will come out fresh, 32 to 35 minutes. Enable stand 8 to 10 minutes right before slicing into 8 parts. Pin It To Preserve For Afterwards! Consequently.","url":"https://recipe.bluelayer.org/recipe/1296/sausage-cheese-and-veggie-egg-bake"},{"id":"1288","title":"Autumn Penne Pasta with Sauteed Brussels Sprouts Inside of A Mild Ragu","ingredients":"Autumn Penne Pasta with Sauteed Brussels Sprouts in
A Mild Ragu
1
adorable or warm pork sausage connection, casing taken out, crumbled
3/4 lb
93% lean ground turkey
4 tsp olive oil, separated
4 cloves garlic, sliced thin
10 oz brussels sprouts, excess weight the moment outer leaves
and stems eliminated
1 tiny onion, diced reduced
1 carrot, peeled
and diced minor
1 celery stalk, diced minor
28 oz crushed tomatoes (I Use Tuttoroso)
1 bay leaf Pinch beaten crimson pepper Kosher salt
and fresh new ground pepper to taste
1 lb entire wheat pasta (brown rice pasta for gluten-free)","directions":"In a large, vast skillet, add sausage and turkey around medium-superior heat, breaking up the sausage and turkey as it chefs into lower ingredients. As soon as thoroughly cooked in the course of; mounted apart in a bowl. With a sharp knife, minimize the brussels sprouts into slender shreds. To the skillet, add 2 tsp of oil around medium warm. Every time warm, add the garlic and cook till golden (do not melt away). add shredded brussels sprouts, salt and pepper and sauté until smooth crisp, over 4 to 5 minutes; fixed apart inside one more bowl. To the very same skillet, add being 2 tsp of oil above medium-large warm. add onion, carrot and celery, stirring properly to coat with oil. Cook, stirring once in a while, right up until the greens switch golden brown, about 10 to 12 minutes. Add crushed tomatoes, sausage and turkey, bay leaf, beaten pink pepper, salt and fresh pepper to taste. Eliminate warm to small, add and simmer about 30 – 40 minutes, or until sauce thickens. In the meantime, When sauce is simmering, put a large pot of salted water to boil for the pasta. add the pasta to the water 10 minutes right before the sauce is finished and cook pasta al dente. Drain and add the pasta to the skillet and throw with the sauce. Add cooked brussel sprouts, throw and point in a large pasta bowl.","url":"https://recipe.bluelayer.org/recipe/1288/autumn-penne-pasta-with-sauteed-brussels-sprouts-inside-of-a-mild-ragu"},{"id":"1260","title":"Lasagna Soup","ingredients":"For the soup: Cooking spray
14 oz
adorable Italian Chicken sausage, casing eradicated
1/2 onion, chopped
2 crushed cloves garlic
4 tbsp chopped fresh parsley, separated
3 cups lower-sodium, pounds-cost-free chicken broth*
2
1/2 cups water
2 cups uncomplicated marinara sauce
2 bay leaves Fresh new cracked black pepper
6 oz ruined lasagna noodles, entire wheat or gluten totally free* For topping:
6 tbsp component skim shredded mozzarella cheese*
1/2 cup section skim ricotta cheese
3 tbsp grated parmesan cheese
2 tbsp chopped new parsley
1/4 cup fresh basil chiffonade *keep
an eye on labels for gluten no cost","directions":"Heat a heavy soup pot or Dutch oven previously mentioned medium heat, spray with oil and add the sausage; cook right up until browned, breaking it up as it chefs with a wood spoon about 4 to 5 minutes. add the chopped onion and crushed garlic and cook 2 to 3 minutes. add the parsley, broth, water, marinara sauce, bay leaves and clean black pepper and carry to a boil; deal with, reduce heat and simmer regarding 30 minutes. In a medium bowl mix the ricotta, parmesan, and 2 tbsp parsley and add. Add the damaged pasta and cook acquired in accordance to deal instructions. Divide in between 6 bowls and ultimate each and every with 2 tbsp ricotta cheese blend, mozzarella, clean cracked pepper and fresh basil on best. Tends to make about 8 cups.","url":"https://recipe.bluelayer.org/recipe/1260/lasagna-soup"},{"id":"1213","title":"CHORIZO CHEESEBURGERS","ingredients":"PATTIES 1 pound lean ground pork 8 ounces new Mexican chorizo sausage 4 garlic cloves, minced or driven throughout a force 1 large shallot, minced 2 tablespoons minced fresh Italian parsley leaves ½ teaspoon smoked paprika ½ teaspoon dried thyme ½ teaspoon ground cumin Kosher salt Freshly ground black pepper 4 sourdough rolls, crack Added-virgin olive oil 4 slices manchego or Monterey Jack cheese, each about 1 ounce 1 garlic clove, slash in fifty percent 8 skinny slices ripe beefsteak tomato 1. Combine the patty ingredients, which includes ½ teaspoon salt and ¼ teaspoon pepper, and then carefully sort 4 patties of equivalent dimensions, just about every about ¾ inch thick. With your thumb or the again of a spoon, deliver a shallow indentation in excess of 1 inch broad in the centre of the patties to avert them in opposition to forming a dome as they cook. Refrigerate the patties until well prepared to grill. 2. Plan the grill for lead cooking previously mentioned medium-superior heat (400° to 500°F). 3. Evenly time the patties on each aspects with salt and pepper. Brush the lower aspect of the rolls with oil. grill the patties more than lead medium-high heat, with the lid shut, right up until cooked to medium doneness (160°F), 8 to 10 minutes, turning the moment. For the duration of the ultimate 30 seconds to 1 moment of grilling season, desired destination a slash of cheese on just about every patty to soften, and toast the rolls, minimize facet down, about lead heat. 4. Rub the minimize facet of the toasted rolls with the slice aspect of the garlic fifty percent. Produce each and every burger on a roll with 2 tomato slices and a patty. serve hot.","directions":"","url":"https://recipe.bluelayer.org/recipe/1213/chorizo-cheeseburgers"},{"id":"1200","title":"Summer time Veggies with Sausage and Potatoes","ingredients":"1 lb baby purple potatoes, slice in 50% or quartered 2 tsp oil 1/2 tsp garlic powder 1 tsp kosher salt Fresh cracked pepper 14 oz Italian Chicken sausage, sliced 1-inch thick 1 superior onion, chopped 4-5 cloves garlic, smashed with the aspect of the knife 1/2 orange bell pepper, diced 1-inch squares 1/2 yellow bell pepper, diced 1-inch squares 1 crimson bell pepper, diced 1-inch squares 2 tbsp fresh rosemary (or other fresh herb this sort of as thyme) 2 cups zucchini, 1/2 inch thick and quartered","directions":"","url":"https://recipe.bluelayer.org/recipe/1200/summer-time-veggies-with-sausage-and-potatoes"},{"id":"1183","title":"Orecchiette with Rooster Sausage and Broccoli Rabe","ingredients":"1 high bunch broccoli rabe, washed
and
2″ trimmed off stems
1 lb lean chicken sausage, taken off in opposition to casing
1 tsp olive oil
5-6 cloves garlic, chopped
10 oz orecchiette
1 cup small sodium pounds no cost chicken broth Beaten crimson pepper flakes (optional)","directions":"Lower broccoli rabe in quarters. Carry a huge pot of water to boil. Any time it will come to a rolling boil, add broccoli rabe. Blanch for around 1 1/2 – 2 minutes, drain and mounted apart in a colander. Re-fill pot with water and salt for the pasta and serve again to a boil. add pasta and cook in accordance to bundle instructions for al dente. In a hefty deep sauté pan, brown sausage on medium warm, breaking up into small ingredients as it chefs. After totally cooked in the course of fixed apart in a dish or a bowl. Boost warm to medium large, add olive oil to the pan; Whilst incredibly hot add garlic and cook until golden (don’t melt away). Return broccoli rabe to the pan, mix effectively with the garlic and oil, year with salt and pepper and cook in excess of a second. Return cooked sausage to the pan and mixture perfectly. Drain pasta and add to the broccoli rabe. Do away with warm and stir for regarding 30 seconds. add chicken broth, parmesan cheese and pink pepper flakes if having. Modify salt and pepper to taste and throw a different 30 seconds as a result that something is put together very well and the pasta is lined with the sauce. Remove against heat and add to a large pasta dish or divide both equally among 6 pasta bowls. serve with excess grated cheese if you demand.","url":"https://recipe.bluelayer.org/recipe/1183/orecchiette-with-rooster-sausage-and-broccoli-rabe"},{"id":"1048","title":"Kale and Potato Soup with Turkey Sausage","ingredients":"14 oz small fat Italian Chicken or turkey sausage
8 cups (1/2 batch) kale, stems taken off, leaves shredded
1 tsp olive oil
1 onion, chopped
1 medium carrot, sliced
4 cloves garlic, chopped
8 cups pounds-free of charge small-sodium chicken broth
2 cups water
3 medium pink potatoes, peeled diced into
1/4 inch ingredients
1 pinch dried purple pepper flakes Salt to taste
1/4 tsp new ground pepper","directions":"In a heavy Dutch oven or pot, cook sausage about medium-small heat. Switch and cook until brown, over 10 minutes. Remove in opposition to pot, permit amazing and lower into slender slices. Add oil to pot, add onions and carrots; cook on medium until translucent, about 5 minutes. add garlic and cook 1 moment excess. Add broth, water and black pepper, carry to a boil and cook 5 minutes. add cooked sausage, potatoes, purple pepper flakes and convey again to a simmer. Cook coated for regarding 4 minutes. add kale and serve again to a simmer. Cook partly included right up until the potatoes and kale are cooked, more than 5-6 minutes. Alter salt if essential. Will make 10 cups.","url":"https://recipe.bluelayer.org/recipe/1048/kale-and-potato-soup-with-turkey-sausage"},{"id":"993","title":"Baked Mini Spinach and Sausage Arancini","ingredients":"1 Italian chicken (or turkey) sausage website link, eradicated versus casing Cooking spray
1/4 cup
all reason flour
1 large egg
and
1 large egg white, frivolously crushed
1/2 cup professional bread crumbs
1 cup cooked brown rice, very hot
1/3 cup shredded mozzarella
1/4 cup chopped spinach
1 higher egg white
3 tbsp Pecorino Romano","directions":"Preheat the oven to 400° F. Spray a rimmed baking sheet with cooking spray. Destination the flour, crushed egg and egg white, and bread crumbs in independent bowls. Cook the sausage in a minor saute pan, breaking it up as it chefs until cooked in the course of. Fastened apart to great then vacation put in a tiny chopper to mince. In a medium bowl, mix the rice, sausage, mozzarella, spinach, egg white, pecorino romano cheese, and 2 tbsp marinara sauce blending very well. Roll around 1 heaping tablespoon of the rice blend into a spherical ball. Roll the ball in the flour, then the egg, and then the bread crumbs, shaking off any extra at just about every phase. Area the breaded rice ball on the penned baking sheet. Repeat with the remaining rice mix until it contains all been utilised up. Will make 22 balls.","url":"https://recipe.bluelayer.org/recipe/993/baked-mini-spinach-and-sausage-arancini"},{"id":"983","title":"Crock Pot Pasta Sauce with Sausage","ingredients":"1 lb lean Chicken Italian sausage, casings eradicated
1 tsp far more virgin olive oil
5 cloves garlic, smashed
28 oz tuttorosso beaten tomatoes Fresh new cracked pepper","directions":"Brown the sausage in a high skillet, breaking up any superior sections with a picket spoon. Anytime sausage is browned, drain if needed and add to crock pot. Fresh skillet with a paper towel and preset flame to superior; Although scorching add oil. add garlic and cook until golden nevertheless do not burn off; add tomatoes and garlic to crock pot together with new cracked pepper. cover and cook on lower for 6-8 hrs. If you motivation, choose an immersion blender and add the sauce a 2-3 seconds to crack the sausage up into smaller sized areas to add with the sauce.","url":"https://recipe.bluelayer.org/recipe/983/crock-pot-pasta-sauce-with-sausage"},{"id":"924","title":"Noodle-much less Butternut-Sausage Lasagna","ingredients":"14 oz Italian chicken sausage, casing eradicated (Al Fresco) 1 tsp olive oil 1/2 large onion, chopped 3 cloves garlic, minced 1 (28 oz can) beaten tomatoes (tuttorosso) 2 tbsp chopped fresh basil Black pepper, to taste 1 higher butternut, peeled (3 lbs.) 1 cup portion-skim ricotta 1/4 cup Parmigiano Reggiano 2 tbsp chopped parsley 1 large egg 16 oz (4 cups) shredded section-skim mozzarella cheese","directions":"","url":"https://recipe.bluelayer.org/recipe/924/noodle-much-less-butternut-sausage-lasagna"},{"id":"918","title":"Pasta with Italian Rooster Sausage, Peppers and Escarole","ingredients":"12 oz Ronzoni Clever flavor pasta (or complete wheat or small carb)
1 tsp olive oil
1 medium onion, chopped
1 purple bell pepper, chopped
5 cloves garlic, chopped
1 lb Italian chicken sausage, eliminated in opposition to casing
1 medium thoughts escarole, rinsed
and torn into chunk sized ingredients
1/4 cup grated Parmigiano Reggiano
1/4 tsp crushed purple pepper Salt
and fresh new pepper to taste","directions":"Rinse escarole and tear into chunk sized ingredients. Cook pasta in a superior pot of salted water. Book 1 cup water in advance of draining. Despite the fact that pasta water boils, heat a large non-adhere skillet on medium heat. add olive oil; after warm add onions, peppers, garlic, salt and pepper. Cook until smooth, regarding 4-5 minutes. Add sausage, breaking up with a picket spoon and cook until golden, around 6 to 8 minutes. Add escarole, deal with and cook 2 minutes; remove the add, stir and cook regarding 3 much more minutes or until wilted. Transform salt and pepper to taste. Add cooked pasta, purple pepper flakes, reserved water and Parmigiano Reggiano, throw effectively and go to a large serving bowl. serve automatically.","url":"https://recipe.bluelayer.org/recipe/918/pasta-with-italian-rooster-sausage-peppers-and-escarole"},{"id":"901","title":"Sausage Crammed Zucchini Boats","ingredients":"4 (31 oz overall) medium zucchini
1 tsp oil
1/2 lower onion, finely diced
3 cloves garlic, crushed
1/2 cup diced crimson bell pepper
14 oz lean Italian chicken sausage, taken out versus casing (Al Fresco)
1/2 cup element skim shredded mozzarella (Polly-O)
8 tsp grated Parmesan cheese","directions":"Convey a large pot of water to boil. Preheat oven to 400°. Reduce zucchini in 50 percent lengthwise and making use of a spoon or melon baller, scoop out flesh, leaving 1/4″ thick. Chop the scooped out flesh of the zucchini in lower ingredients and established apart. Lose zucchini halves in boiling water and cook 1 moment. Remove in opposition to water. Room 1/4 cup of sauce in the backside of a 9 x 12″ baking dish, and destination zucchini halves slash facet up. In a superior saute pan, brown sausage, breaking up as it chefs into more compact ingredients until browned; fixed apart. Warm oil and add onion, garlic and bell pepper. Cook on a medium-lower heat for around 2-3 minutes, until onions are translucent. add chopped zucchini, period with salt and pepper and cook relating to 2-3 minutes. Blend with sausage and cook a couple of excess minutes. Employing a spoon, fill each and every hollowed zucchini with 1/3 cup cooked sausage, urgent firmly. Best each individual with 2 tablespoons every of sauce, 1 tablespoon each individual of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese. cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked during. Pin It!!","url":"https://recipe.bluelayer.org/recipe/901/sausage-crammed-zucchini-boats"},{"id":"865","title":"Hen Sausage and Herb Stuffing","ingredients":"14 oz French bread, crusts taken out (excess weight right
after crust is taken out)
2 tbsp whipped butter
1
1/2 cups diced yellow onion
1
3/4 cups (about
4 stalks) diced celery
13.2 oz fresh
adorable Italian chicken sausage, casing taken off
1/4 cup chopped fresh sage
1 tbsp chopped fresh new thyme
3
1/4 cups weight cost-free, small sodium Chicken broth Salt
and freshly ground pepper, to taste Cooking spray","directions":"Slice the bread into 1/2-inch cubes. Spread the bread out on a baking sheet and allow for it dry right away – OR – position the baking sheet in a 350°F oven and bake relating to 20 minutes, or till the bread is dried out. Fastened apart. Preheat oven to 375°F. In a large sauté pan, soften the butter in excess of medium warm. add the onion and celery and sauté, stirring once in a while, until smooth and translucent, about 8 minutes. Move to a heavy bowl. In the identical pan over medium heat, cook the sausage, crumbling with a picket spoon, right up until flippantly browned and cooked in the course of, about 10 minutes. Shift the sausage to the bowl with the onion/celery mix. Spray an oven evidence baking dish with cooking spray (I employ my misto) Add the bread, sage and thyme to the bowl with the sausage/onion blend and stir to mix. add the Chicken broth and stir to frivolously coat the bread. Modify salt and pepper to taste and stir to mix effectively. Move to the baking dish and bake for 30 minutes. Applying a wood spoon, carefully stir. Carry on baking right up until golden, over 35 minutes further. serve routinely. Can make above 9 cups.","url":"https://recipe.bluelayer.org/recipe/865/hen-sausage-and-herb-stuffing"},{"id":"749","title":"Bird Sausage Brown Rice Stuffing with Celery and Mushrooms","ingredients":"Chicken sausage Brown Rice Stuffing with Celery
and Mushrooms
1
1/2 cups brown rice
3
1/2 cups water
1 chicken bouillon (I utilized Knorr)
5 hyperlinks (14 oz) uncooked sweet Italian chicken or turkey sausage (I utilised
al fresco)
2 tbsp olive oil
6 celery stalks, chopped
1 large onion, chopped
16 oz sliced new mushrooms Salt
and fresh cracked pepper to taste","directions":"Cook brown rice inside water and Chicken bouillon in accordance to package deal recommendations. Despite the fact that the rice is cooking, in a large large saute pan cook chicken sausage on medium warm, breaking up the meat into reduced parts as it chefs until the sausage is cooked during and is browned. Fastened apart on a dish. Add olive oil to the pan and add the onion, sauté one second, add the celery, salt and pepper to taste; cook more than 12 minutes, right up until celery is gentle. Add the mushrooms to the pan, a lot more salt and pepper if necessary and cook, stirring 5 minutes, then cook included for 2 minutes, or until the mushrooms add unveiled their juice and are cooked for the duration of. add the sausage and the cooked rice to the pan and mixture perfectly. Makes 10 1/2 cups. Pin It To Preserve For Later on!","url":"https://recipe.bluelayer.org/recipe/749/bird-sausage-brown-rice-stuffing-with-celery-and-mushrooms"},{"id":"619","title":"Portuguese Seafood Stew","ingredients":"3 dozen minor neck clams, scrubbed
and fresh new
1 lb large shrimp, peeled
and deveined
1 lb scallops
1 tbsp
added virgin olive oil
4 cloves garlic, minced
1/2 onion, chopped
1.75 oz (1 website link) chorizo sausage, sliced
1 tomato, diced
3/4 cup dry white Wine (I utilised Pinot Grigio)
1/4 cup water
1 bay leaf
1/2 cup fresh parsley, finely chopped Salt
and fresh new pepper to taste","directions":"In a high hefty pot, saute garlic and onion inside olive oil in excess of medium flame for about 2 minutes. add chorizo, tomatoes, Wine, bay leaf, 1/4 cup parsley, salt and pepper and simmer 5 minutes. add the clams, combine perfectly and cover. Cook about 5 minutes or until all the clams open (discard any shut clams). add shrimp and scallops and cook an even more 2-3 minutes, till seafood is extensively cooked. Ladle into bowls and best with a very little fresh parsley.","url":"https://recipe.bluelayer.org/recipe/619/portuguese-seafood-stew"},{"id":"503","title":"ITALIAN SAUSAGE SANDWICHES WITH BALSAMIC MAYO","ingredients":"MAYO ¼ cup mayonnaise 1 tablespoon Dijon mustard 2 teaspoons balsamic vinegar ¼ teaspoon kosher salt ⅛ teaspoon freshly ground black pepper PATTIES 1 tablespoon added-virgin olive oil 1 cup finely chopped yellow onion 3 garlic cloves, minced or driven all through a thrust 1 pound majority Italian sausage 8 ounces ground beef (90% lean) ¼ cup finely chopped fresh new Italian parsley leaves 4 sourdough sandwich rolls, each 6 to 7 inches prolonged, crack 1 cup golden pepperoncini (versus a jar), sliced 1. Add the mayo ingredients. 2. in a skillet previously mentioned medium-superior warm, scorching the oil. add the onion and garlic and cook until they start to melt, 2 to 3 minutes, stirring constantly to stay away from burning. Remove versus the warm and awesome for 5 minutes. 3. Blend the sausage, ground beef, parsley, and onion-garlic mix, and then carefully style 4 rectangular patties, each and every about 7 inches very long and ¾ inch thick (to healthy the rolls). With your thumb or the again of a spoon, deliver a shallow indentation about 1 inch huge and 2 inches very long in the heart of the patties to protect against them to forming a dome as they cook. Refrigerate the patties right up until well prepared to grill. 4. Plan the grill for guide cooking around medium-higher heat (400° to 500°F). 5. Grill the patties about guide medium-higher warm, with the lid shut, until cooked to medium doneness (160°F), 8 to 10 minutes, turning when. Through the very last 30 seconds to 1 moment of grilling year, toast the rolls, lower aspect down, above guide warm. 6. Produce each and every burger on a roll with balsamic mayo, a patty, and pepperoncini. serve heat.","directions":"","url":"https://recipe.bluelayer.org/recipe/503/italian-sausage-sandwiches-with-balsamic-mayo"},{"id":"488","title":"Turkey Sausage Patties Towards Scratc","ingredients":"Turkey Sausage Patties to Scratc Cooking spray
1 tsp olive oil
1 tiny onion, diced little
1 huge garlic clove, chopped Kosher salt
and black pepper to taste
1 tsp fennel seed
1 lb
93% lean ground turkey
1 tbsp pink Wine vinegar
1 tbsp chopped chives
3/4 tsp paprika Pinch uncooked sugar Pinch nutmeg","directions":"Heat a medium nonstick skillet more than medium small heat and add the oil, onions and garlic and stir continually, relating to 4-5 minutes, until onion is translucent. small heat, if necessary, to prevent browning also out of the blue. When onion is softened, add fennel and throw instantly until fragrant and toasted, about 1 moment. Remove mix to a medium bowl to awesome a little bit. Add ground turkey, crimson Wine vinegar, chives, paprika, sugar and nutmeg to bowl with onions, garlic and fennel and combine collectively with a fork until all ingredients are effectively-dispersed. Sort mixture into 6 even patties and lay on parchment or wax paper When doing work. If you need to have to deliver Those people for a different working day, they can be refrigerated or frozen. Spray a non-adhere skillet and fastened about medium-small warm. At the time scorching, brown turkey patties, inside 2 batches, 3 minutes on every facet. The moment you consist of attained a awesome browned crust on each and every facet, eliminate warm to small and add. Commence cooking until inside temperature reaches 165. Remove against heat and repeat with moment batch.","url":"https://recipe.bluelayer.org/recipe/488/turkey-sausage-patties-towards-scratc"},{"id":"464","title":"3-PORK BURGERS Loaded WITH FETA","ingredients":"PATTIES 12 ounces lean ground pork 10 ounces sizzling or gentle Italian sausage (if procured in casings, remove casings) 2 ounces minced prosciutto 1 huge shallot, minced 2 teaspoons minced fresh new oregano leaves or ½ teaspoon dried oregano 4 garlic cloves, minced or driven all through a push ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 4 ounces chilly feta cheese, drained and slice into 4 squares 4 or 8 slices Italian or French bread, just about every about ½ inch thick Much more-virgin olive oil 1 garlic clove, reduce in 50% 1 cup tightly packed clean spinach leaves, separated 1. Blend the patty ingredients, and then carefully kind 8 patties of equivalent sizing, just about every about ½ inch thick. Location 4 of the patties on a effort and hard work seem. Lower every feta sq. in 50 percent horizontally, building 2 thinner blocks. Heart 2 blocks of the feta facet by means of aspect on the ultimate of each of the 4 patties. Heart the remaining 4 patties around the ultimate and drive down until each individual double patty is more than 1 inch thick. Pinch the edges collectively to seal in the cheese. Refrigerate the patties until prepared to grill. 2. Plan the grill for guide cooking about medium heat (350° to 450°F). 3. Brush the bread on the two aspects with oil. Grill the patties more than lead medium warm, with the lid shut, until cooked to medium doneness (160°F), 10 to 12 minutes, turning as soon as. For the duration of the previous second of grilling season, toast the bread in excess of guide heat, turning at the time. Remove the patties and bread to the grill and make it possible for the patties unwind for 2 to 3 minutes. Rub the bread with the minimize aspect of the garlic fifty percent. 4. Top 4 bread slices with 50 percent of the spinach, a patty, and the remaining spinach. serve scorching, open-confronted or with a moment piece of bread.","directions":"","url":"https://recipe.bluelayer.org/recipe/464/3-pork-burgers-loaded-with-feta"},{"id":"409","title":"Crammed Delicata Squash with Bird Sausage-Mushroom Stuffing","ingredients":"Crammed Delicata Squash with chicken sausage-Mushroom Stuffing","directions":"Preheat oven to 425°F. Spray the minimize aspects of the squash with oil and sprinkle with salt. Place cut side down on a heavy baking sheet. Bake until smooth and browned on the edges, more than 20 to 25 minutes. In the meantime, in a large saute pan cook sausage on medium heat, breaking up the meat into small areas as it chefs until the sausage is cooked throughout and is browned. add the onion and celery; cook until celery is tender, about 8 to 10 minutes. Add the mushrooms and thyme to the pan, even more salt and pepper if needed and cook, stirring 5 minutes, then cook included for 2 minutes, or until the mushrooms are gentle and cooked throughout. Divide (1/2 cup) among the squash, top with parmesan cheese and bake 10 minutes. Ingredients: 3 little delicata squash (about 16 ounces each), halved and seeded Olive oil spray 1/4 teaspoon kosher salt 14 oz sweet Italian chicken sausage 3/4 cup chopped onion 3/4 cup chopped celery 4 oz chopped fresh shiitake mushrooms 1 sprig fresh thyme 6 tbsp shredded parmesan cheese Chopped parsley, for garnish","url":"https://recipe.bluelayer.org/recipe/409/crammed-delicata-squash-with-bird-sausage-mushroom-stuffing"},{"id":"376","title":"Turkey Sausage, Kale and White Bean Soup","ingredients":"2 tsp olive oil
1 clove garlic, minced
1/2 bunch kale – rinsed, leaves taken out
against the ribs & hard chopped
1 cup Cannellini or Northern beans – drained
and rinsed
4 cups fat cost-free chicken stock
2 cups water
1 very little pinch dried purple pepper flakes (optional) Salt
and freshly ground pepper to taste","directions":"Warm oil over medium-large warm in a medium sized pot. add sausage meat breaking it up with a spatula or wood spoon into higher chunks. Though totally cooked, add garlic and saute for 2 – 3 minutes (mindful not to allow the garlic burn up). add the water, stock, beans and crimson pepper flakes (if making use of) and stir meticulously. Simmer on small for 10 minutes, lined. Toss in kale and allow for to simmer for one more 10 minutes protected. Alter salt and pepper to taste. Divide into 4 bowls and serve sizzling.","url":"https://recipe.bluelayer.org/recipe/376/turkey-sausage-kale-and-white-bean-soup"},{"id":"304","title":"Selecting The Perfect Charcoal Grill","ingredients":"All people enjoys Wonderful, outdated fashioned charcoal grilling. Aside against remaining more cost-effective than other grilling techniques, it adds a uncooked, one of a kind taste to your sausages, burgers, ribs, and other grilled items. Some These want charcoal grills previously mentioned gas grills considering that they are easier to shipping and are safer to employ the service of than fuel. Although there are variations in viewpoint and preference among grillers, it even now continues to be that charcoal grills are right here to dwell. As a result be it an picnic, or an out of doors grill, charcoal grills will further that deliver up their great importance within performance and credibility. After deciding on charcoal grills, however, it pays to understand what your requirements are and to comprehend the industry experts and disadvantages of having these a grill around the other readily available grills more than. 1. Cooking put Initial of all, you have to Estimate how a great deal put you have to have for grilling. If you are grilling for a small loved ones of 3, you will do very well plenty of with a Seventy five square-inch grill. You will add to take into consideration larger grills if you are cooking for further more us citizens. It doesn’t deliver truly feel if you serve a puny sub-75 inch grill to a heavy picnic. Remember that the sizing of your grill improves the amount of solutions you can grill exponentially. Simply just wanting at the grill won’t offer you you a clear principle on how large the grilling neighborhood is. Some grills contain a warming rack that will add the perceived sizing of your grill. 2. Portability - Choose grills that have wheels - Test picking out grills whose parts are ergonomic and successful - Decreased the likelihood of unsafe your grill every time transporting - Your grill furthermore has to stand up to the rigors of outside seek the services of - It does not pay out to buy a flimsy looking grill - go for all those that are strong and long lasting 3. Comfort and ease Some charcoal grills come with their particular igniters. Try selecting grills that add this option. Other grills have to have lighter fluid to fire up. With the integrated igniter, you will not have to have lighter fluid anymore. on the other hand, you could need to avoid lighter fluid completely. Some us citizens despise the flavor and scent this fluid provides to the grill. If you should really, employ alcohol in its place. It burns odorless and does not ruin the style of your foods. Pick grills that allow you to efficiently attain the ash pan. This will make cleaning the grill a whole lot less complicated. It far too lessens the amount of ash flakes that might settle in your foods. Way too, lids are a Pretty large aspect of the grill. Just take a grill that includes a lid to keep the heat caught in the grill. This permits for faster and smokeless grilling. 4. fine The material made use of inside producing the grill are moreover rather important. Some grills are made of information that effortlessly corrodes or does not stand up well versus the aspects. Stainless metallic grills maintain up remarkably properly to both equally the climate and the warm of the grill. Test avoiding painted grills as the paint may perhaps very easily flake of. While light, durable product are difficult to occur by involving grills, you would do great to search for these types of. Keep in mind, even though, that 1st and large, the most critical manufactured element you are searching for in a grill is durability.","directions":"","url":"https://recipe.bluelayer.org/recipe/304/selecting-the-perfect-charcoal-grill"},{"id":"303","title":"CHEESE","ingredients":"At present listed here’s a issue that incredibly would make us soften. A minor dose of dairy can deliver beef style beefier, spice tamer, and lean meats excess deluxe. As with a lot in lifestyle, you just take what you pay out for, consequently shelling out a couple of even further pounds for top quality prospects to far better success. There are extremely no lousy cheese options in our guide, still listed here are a couple of of our favorites. Shots AMERICAN This no-frills standby is the simplest for captivating a group. Numerous of us had been reared on these types of affected individual slices of cheese advantage. Professionals: Superior melter; in-high-priced; very simple to uncover; light style; will be sure to the pickiest eaters Disadvantages: Can flavor metal or artificial; lacks element and nuance; can be melty to the reality of messy Least difficult Makes use of: With all-American (that’s no coincidence) burgers and incredibly hot canine to be aided at superior functions CHEDDAR The just detail sharper than a Excellent previous cheddar is the knife you’ll need to have to slash it. This highly regarded cheese is often our to start with determination to final a burger. Experts: Very simple to track down; universally loved; flexible; a Terrific grater Shortcomings: The generic things can be waxy and flavorless; overheating or reheating would make it rubbery Simplest Takes advantage of: With beef burgers; with any goods that comprise Latin or South-western undertones SWISS Nutty and advanced, this holey most loved is gentle adequate to satisfaction the hundreds. Industry experts: Ideal after baked or broiled; very affordable; commonly obtainable; tones down large flavors; a pleasant remedy to American and cheddar Negatives: Some mass-manufactured layouts are flavorless; can be stubborn melters Easiest Makes use of: With pork, poultry, or lamb burgers; with German-motivated warm canine and sausage sorts MOZZARELLA Use’t you choose fresh … unless of course we’re speaking mozzarella. Gentle and chewy, it’s unequalled in its power to soften. Gurus: The respectable things is a delicacy well worth the value tag; melts properly; shredded types are simple to obtain Shortcomings: The mass-designed things is flavorless and chalky, as are lower-excess weight styles; the legitimate bundle is high priced Least complicated Takes advantage of: With anything at all Italian; with tomatoes or tomato sauce; along with formidable flavors Visuals PROVOLONE This Italian formaggio can consider the heat, and likes it. Old kinds can be Extremely sharp, though grocery store designs are substantially milder. Specialists: Tender and sophisticated flavors; Wonderful dietary supplement to ambitious meats and spices CON: Can flavor bland and forgettable Suitable Makes use of: With dried Italian sausages; every thing with “pizza” flavors (it’s a constructive variation-up to the common mozzarella decision) PEPPER JACK Is it scorching in listed here, or is it specifically the cheese? Studded with scorching pepper flakes, the assertive, spicy pepper jack melts in an quick. Experts: Packs a style punch; commonly offered; Terrific melter CON: Could possibly overpower subtler flavors Excellent Takes advantage of: With any burger or sausage down below the south-of-the-border have an affect on; with leaner poultry burgers that absence taste on their personal BLUE CHEESE Stinky and piquant, this mould-injected amount can just take the bash started off, or distinct a area. Experts: Prosperous with taste; kinds selection versus sweet to knock-you-on-your-at the rear of impressive; sophisticated, creamy, crumbly, and a darling of cheese aficionados Disadvantages: Can be above-driving; the optimistic things is expensive; doesn’t soften very well Least complicated Use: With beef burgers BRIE This wheel of creamy dreaminess is as indulgent as it will become for cheese admirers. The French extensive in the past dubbed it “King of Cheeses.” Specialists: An quick assertion-company; light and approachable, still continue to flavorful; unbelievably comfortable and melts with tiny exertion Shortcomings: Unattainable to lower; generally specifications the rind still left on to continue to keep its condition, which may be unsightly to some; a tiny much too ooey-gooey at situations","directions":"","url":"https://recipe.bluelayer.org/recipe/303/cheese"},{"id":"295","title":"Italian Delicacies: Different and Mouth watering","ingredients":"Italy, a country of 58 million human beings, is a patchwork quilt of 20 very clear parts subdivided into 103 provinces. All Italian cooking depends on olive oil, grains and clean, seasonal develop, however just about every location incorporates its personal tastes and specialties. Northern Italy, which features the region's utmost conventional of dwelling and the richest eating plan, additionally Makes one-3rd of Italy's easiest wines. Its 8 areas lean in direction of risotto, polenta and gnocchi, and hearty soups and fish Chowders are a function of the put. The North's accurate assert to fame, while, is as a paradise for cheese supporters. Parmigiano, Gorgonzola and Asiago cheeses, accompanied by means of salamis and sausages manufactured to goat, goose and even chamois, create a easy supper divine. Central Italy, in distinction, tends to want artichokes, peas and black and white truffles. People 6 central areas choose pasta and lamb around the rice and beef involved with the North. One of the excellent-identified area dishes is porchetta, a complete, roasted pig loaded with fresh new garlic, fennel, rock salt and peppercorns. Traditionally, the 6 spots that contain Southern Italy were being recognized as the Back garden of the Greeks and Romans. Afterwards, in the course of the Centre Ages, the Arabs demonstrated a pasta market within Sicily. Types of pasta add considering that proliferated, to \"limited\" pasta generically recognized as macaroni to the \"very long\" layouts this kind of as spaghetti and vermicelli. No other marketplace of Italy offers this sort of a splendid historical past of sweets and ices. Numerous desserts bespeak the Arab and Greek has an effect on in Sicily, with its almond pastes, candied culmination, ricotta, honey, raisins and outrageous. The South additionally accounts for 75 per cent of the create lifted organically within Italy. With just about 2.5 million acres cultivated with out chemical ingredients, Italy is a chief in organic and natural farming.","directions":"","url":"https://recipe.bluelayer.org/recipe/295/italian-delicacies-different-and-mouth-watering"},{"id":"292","title":"A Short Heritage of Pizza: The Dish that Conquered the Globe","ingredients":"Pizza, the path we comprehend it today, is a derivation against focaccia (from the Latin word for fire), flat bread that is made up of been written mainly because antiquity in alternative styles and garnished with herbs, olives, fat, raisin, honey, and nuts. The word pizza in Italian identifies any style of flat bread or pie—fried or baked. Despite the fact that you’d discover lots of versions of pitas or pizzas about the Mediterranean, it is in Naples that pizza in the kind we know it at present very first emerged, after the tomato seemed on the desk in the 1700s. Naples has plenty of data of pizza for the reason that about the 12 months 1000; the very first mentions call Individuals flat breads laganae, and afterwards they are referred to as picea. in people moments, pizzas were being dressed with garlic and olive oil, or cheese and anchovies, or low local fish. They were baked on the open fire and often ended up closed inside two, as a e book, to sort a calzone. Inside Naples is as well the place the initially pizzerias opened up, with brick wood-burning oven, included with lava stones versus the Mount Vesuvius. The cooks of people periods disregarded pizza because was considered a terrible people’s foodstuff, however the fresh mixture with the tomato, each time it entered the kitchen area more than the 1770s, really should add elevated some desire, even in the royal palace. Ferdinand I Bourbon, King of Naples, savored the uncomplicated food items of the people in america and went to taste the pizzas intended in the shop of Antonio Testa. He appreciated it consequently a great deal that he wished-for pizza to be incorporated in the menu at the courtroom. He failed following the competition of his wife, Queen Maria Carolina. His son Ferdinand II furthermore savored all style of popular food items and he liked pizza to the actuality that he hired Domenico Testa, son of the presently famous Antonio, to build a pizza oven in the royal palace of Capodimonte. Pizza became incredibly popular, producing its level within Neapolitan folklore. Very simple and economical, it became into the food for all us residents, even bought on the roadways, as shown in many illustrations of the period. A famous episode extensive the popularity of pizza outside of the constraints of the town of Naples. It was 1889, and Margherita, queen of Italy, was checking out the metropolis. She was told relating to pizza and desired to taste it. A well-known cook via the status of Wear Raffaele, helped through his spouse Donna Rosa, was invited to cook pizza at the royal palace. They written 3 pizzas, regular of that year: one with cheese and basil; one with garlic, oil, and tomato; and one with mozzarella, basil, and tomato. The queen, impressed by means of the colours of the previous pizza, which resembled the national flag, preferred that one. Considering that then this pizza is acknowledged as Pizza Margherita, and Put on Raffaele is credited with its invention, even if we recognize that it by now existed for a very long time. At the beginning of the ultimate century, with Italian immigrants, the first pizzerias seemed moreover in the United Says, exactly where pizza includes become a mass phenomenon. However, even today the least difficult pizza is uncovered inside Naples, wherever it is rigorously made with buffalo mozzarella. Advanced pizzas are considered people attained via moderate variations of the most straightforward and top popular: Pizza Napoletana with tomato, garlic, oil, and oregano; Pizza Margherita; Pizza Marinara with tomato, anchovies, capers, and olives; and Pizza 4 Seasons, separated within four quadrants, each individual dressed in a option path. Pizza with incredibly hot salami, the American pepperoni pizza, is as an alternative uncovered in the Calabria put south of Naples, where this design of hot sausage is designed.","directions":"","url":"https://recipe.bluelayer.org/recipe/292/a-short-heritage-of-pizza-the-dish-that-conquered-the-globe"},{"id":"229","title":"Freezable Breakfast Tacos - Straightforward Breakfast Concept","ingredients":"Searching for a easy and simple path to handle the breakfast hurry? The main to feeding on a healthful breakfast is designing in advance. on fast paced times, it is superb to contain these types of in the freezer, organized to microwave and move. 1 dozen eggs ½ cup milk Salt and pepper to taste 1 deal frozen hashbrowns 1 pound breakfast sausage 1 jar salsa 8 oz shredded cheddar cheese 8 oz shredded monterey jack cheese 20 flour tortillas medium dimensions You will want parchment paper and ziplock baggage for wrapping and freezing. 1. Plan the hashbrowns in accordance to the package deal recommendations. 2. Fry the breakfast sausage. 3. Scramble the eggs with the milk and salt and pepper. 4. Add the hashbrowns, sausage, and eggs in a higher bowl. 5. Add the cheeses. 6. on a sq. of parchment paper, desired destination one tortilla. 7. House a number of tablespoons of hashbrown, sausage, and egg mixture on to the tortilla in a line, a little bit off heart. total employed will rely on the dimensions of your tortilla, still put on't things way too complete. 8. Add a Tablespoon of salsa thinly alongside the best of the egg mixture. Sprinkle cheese on top of all. 9. Fold the finishes carefully in, then fold over one aspect and roll up. 10. Roll up in wax paper, issue into ziplock bag, and repeat with following tortilla. 11. Stage the tortillas into the freezer. 12. Though well prepared to take in, level tortilla into microwave on large for 90 seconds. add 1 moment for each individual even further tortilla. Presently that you've attempted this recipe, be imaginative. Maybe things the tortillas with tonight's leftover mashed potatoes and roast beef. Try out ham with macaroni and cheese. Employ your creativeness and your leftovers to deliver healthful breakfasts that can be prepared in a moment.","directions":"","url":"https://recipe.bluelayer.org/recipe/229/freezable-breakfast-tacos-straightforward-breakfast-concept"},{"id":"200","title":"Cook Eggs, Put on't Boil","ingredients":"Chopped, sliced or wedged, demanding-cooked eggs are the foundation of egg salad and add protein and a joyful shine to tossed and penned salads and casseroles. Chopped yolks and whites consist of Eggs Goldenrod and Polonaise Sauce. Full demanding-cooked eggs develop into enjoyable, acquainted deviled eggs or zingy, recently rediscovered pickled eggs. Easily sprinkled with an herb or even more fancily protected inside sausage for Scotch eggs, complicated-cooked eggs are mother nature's private hand-retained snack foods. With a shipping and delivery of difficult-cooked eggs on hand, you're prepared for virtually any supper social gathering. Complicated-cooked eggs are always improperly referred to as demanding-boiled eggs. Of course, the cooking water should really occur to a boil. Nonetheless, you'll consider even further comfortable, a lot less rubbery eggs devoid of a green ring about the yolk and you'll consist of much less breakage if you transform off the warm or remove the pan in opposition to the burner, permitting the eggs to cook carefully within warm water. Really fresh new eggs may perhaps be not possible to peel. The fresher the eggs, the even further the shell membranes hang tenaciously to the shells. The best process for simple peeling is to order and refrigerate eggs a 7 days to 10 times within progress of difficult cooking. This shorter \"breather\" makes it possible for the eggs to consider within air which will help individual the membranes against the shell. 1. put eggs in one layer in saucepan. add plenty of faucet water to appear at bare minimum 1 inch around eggs. 2. Add. All of a sudden carry exactly to boiling. Switch off warm. 3. If essential, remove pan versus burner to protect against even further boiling. Permit eggs stand, protected, in the warm water over 15 minutes for Higher eggs (12 minutes for Medium, 18 for Further High.) 4. Instantly function chilly water about eggs or Space them inside ice water (not reputation water) until comprehensively cooled. After cooled, refrigerate eggs in their shells and employ the service of in one 7 days of cooking or peel and employ routinely. 5. To remove shell, crackle it by means of tapping carefully until a wonderful community of strains seems to be all about the shell. 6. Roll egg about arms to loosen shell. 7. Peel, starting up at large finish. Continue to keep egg down below operating chilly water or dip in bowl of water to support convenience off shell. 8. To area eggs lightly, employ an egg slicer or wedger. For chopped eggs, rotate a sliced egg 90 diploma in a slicer and minimize yet again. Or chop eggs with a sharp pastry blender in a bowl. Attract down a wedger's wires just partway to open an egg to keep a stuffing or resemble a flower.","directions":"","url":"https://recipe.bluelayer.org/recipe/200/cook-eggs-put-ont-boil"},{"id":"185","title":"Baked Pasta with Sausage and Spinach","ingredients":"Olive oil spray
1/2 cup grated Pecorino Romano
Eight oz fat-free ricotta
8 oz part-skim mozzarella, shredded Twelve oz high-fiber or small carb rigatoni pasta Just
one tsp olive oil
2 cloves smashed garlic,
approximately chopped
10 oz offer frozen chopped spinach, thawed
and squeezed of
additional liquid Salt
and fresh pepper to taste","directions":"Preheat the oven to 375°. Spray a 9- x13-inch baking dish with olive oil spray. Serve a superior pot of salted water to a boil. In a medium bowl, mix the ricotta, Six tablespoons of the Pecorino Romano cheese and half of the mozzarella cheese. Meanwhile, in a hefty deep skillet, brown the sausage breaking up into lower bits until cooked throughout; set apart. Add the oil to the skillet and sauté garlic in excess of a minute, thorough not toward burn up. Add spinach and time with a tiny salt and pepper and cook a further second. Return the sausage to the skillet and add the marinara sauce; cook on reduced above 2-3 minutes. Whilst the pasta water will come to a boil, cook pasta in accordance in direction of guidance for al dente, but undercook them by Four minutes fewer; drain and return toward pot. Place 50% of the cooked pasta into the published baking dish and top with 50 percent of the meat sauce. Spoon the ricotta blend on ultimate of the sauce in an even layer. cover with the getting pasta and the being sauce. top with the remaining mozzarella and Pecorino Romano cheese. Deal with with foil and bake for Twenty minutes. Get rid of foil and bake for an a lot more 6-7 minutes or right up until the mozzarella is melted and the edges are flippantly browned.","url":"https://recipe.bluelayer.org/recipe/185/baked-pasta-with-sausage-and-spinach"},{"id":"181","title":"Autumn Penne Pasta with Sauteed Brussels Sprouts Inside A Light Ragu","ingredients":"Autumn Penne Pasta with Sauteed Brussels Sprouts in
A Light Ragu
1 lovable or warm pork sausage backlink, casing eradicated, crumbled
3/4 lb
93% lean ground turkey
Four tsp olive oil, divided
4 cloves garlic, sliced thin
10 oz brussels sprouts, fat the moment outer leaves
and stems eradicated
1 reduced onion, diced reduced
One particular carrot, peeled
and diced small
1 celery stalk, diced reduced
28 oz crushed tomatoes (I employ Tuttoroso)
One bay leaf Pinch crushed pink pepper Kosher salt
and new ground pepper to taste
A single lb complete wheat pasta (brown rice pasta for gluten free)","directions":"In a heavy, huge skillet, add sausage and turkey about medium-high heat, breaking up the sausage and turkey as it cooks into very little sections. Whenever thoroughly cooked all through; preset aside in a bowl. With a sharp knife, slice the brussels sprouts into slim shreds. In direction of the skillet, add Two tsp of oil around medium warm. At the time hot, add the garlic and cook till golden (do not burn). add shredded brussels sprouts, salt and pepper and sauté right up until smooth crisp, over 4 toward 5 minutes; preset aside inside yet another bowl. To the exact same skillet, add remaining Two tsp of oil over medium-high heat. add onion, carrot and celery, stirring very well toward coat with oil. cook, stirring sometimes, till the veggies change golden brown, about 10 toward 12 minutes. Add crushed tomatoes, sausage and turkey, bay leaf, beaten crimson pepper, salt and fresh pepper to taste. Avoid heat to small, address and simmer relating to 30 – 40 minutes, or till sauce thickens. Meanwhile, even though sauce is simmering, area a hefty pot of salted water to boil for the pasta. add the pasta to the water 10 minutes prior to the sauce is performed and cook pasta al dente. Drain and add the pasta to the skillet and toss with the sauce. Add cooked brussel sprouts, toss and issue in a superior pasta bowl.","url":"https://recipe.bluelayer.org/recipe/181/autumn-penne-pasta-with-sauteed-brussels-sprouts-inside-a-light-ragu"},{"id":"22","title":"Baked Mini Spinach and Sausage Arancini","ingredients":"Such mini baked Italian rice balls
are designed with brown rice, chicken sausage, spinach
and mozzarella cheese. served with some warm marinara sauce, they create the fantastic finger food for the Holiday year or
any period
oneself have to have to serve
appetizers. You can create the filling
ahead of time, roll them into balls
and refrigerate until your self
are organized to bake them. I would bread them just right before baking.
A person Italian chicken (or turkey) sausage url, eradicated versus casing Cooking spray
1/4 cup
all rationale flour
One large egg
and
A single large egg white, evenly beaten
1/2 cup professional breadcrumbs
A single cup cooked brown rice, very hot
1/3 cup shredded mozzarella
1/4 cup chopped spinach
One heavy egg white
A few tbsp Pecorino Romano","directions":"Preheat the oven toward 400° F. Spray a rimmed baking sheet with cooking spray. Point the flour, beaten egg and egg white, and breadcrumbs in independent bowls. Cook the sausage in a lower saute pan, breaking it up as it chefs right up until cooked in the course of. Fixed aside in direction of awesome then vacation put in a tiny chopper in direction of mince. In a medium bowl, add the rice, sausage, mozzarella, spinach, egg white, pecorino romano cheese, and 2 tbsp marinara sauce mixing very well. Roll regarding A single heaping tablespoon of the rice mix into a round ball. Roll the ball in the flour, then the egg, and then the breadcrumbs, shaking off any added at just about every phase. Stage the breaded rice ball on the composed baking sheet. Repeat with the being rice mixture till it incorporates all been made use of up. Will make 22 balls.","url":"https://recipe.bluelayer.org/recipe/22/baked-mini-spinach-and-sausage-arancini"}]