Sentences with phrase «saute until the sausage»

Add the sausage and onions, and saute until the sausage is completely cooked through.

Saute until sausage is fully cooked.

Not exact matches

Saute the sausage slices until nicely browned, about 4 - 5 minutes.

Add sausage to the pan and saute for a few minutes, until it starts to turn brown in spots and releases some of its fat.

Heat Dutch oven with 1/2 tsp of oil to coat and saute chicken sausage until browned and internal heat is 165 degrees.

- To the same pan or pot, add in the butter, and allow it to melt; add in the sliced onions, and caramelize those in the butter and sausage drippings until a rich, golden - brown, about 5 - 7 minutes; next, add in the garlic, plus a couple of pinches of salt, the freshly cracked black pepper and the paprika, and stir to combine with the onions; saute just until the garlic becomes aromatic.

Saute chicken sausage in a pan over medium high heat using cooking spray until they are browned on both sides, about 2 minutes.

Saute sausage until cooked through and nicely browned.

Crumble sausage and saute until lightly browned.

Brown the sausage, onion and pepper in a saute pan over medium heat for about 5 minutes, until the chorizo is cooked through.

Saute until translucent, about 2 minutes, and add the sausage.

Saute the «Sausage» in a dry skillet until brown on one side, then turn and brown the other side, set aside.

Place the sausage in a large skillet or saute pan over medium heat and cook for a few minutes, breaking apart with a wooden spoon until the meat begins to brown a bit.

In a large skillet over medium heat, saute sausage for 10 minutes or until it's cooked through, breaking it apart as it cooks.

Once cooked, remove them from the pan, and slice into small pieces 4) Saute sliced button mushrooms in the oil left from the sausages, until they turn golden brown, then flip them to the other side.

In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking.

It's a recipe, I learned, that he picked up from his girlfriend's mother, which takes water spinach (or kong xin cai) and sautes it until deeply emerald with smoky - sweet lap cheong sausage — my holy grail of smoked, preserved, almost certainly bad - for - you meats — and thin slices of fragrant garlic, then finishes it, in a neat little trick, with a few dollops of glossy teriyaki sauce to make the dish even more wonderfully savory.

Crumble the sausage into a large skillet and saute for 5 - 6 minutes or until it has browned.

Add the onions, peppers, chili peppers, and sausage pieces and saute, uncovered, until the onions are soft and the sausage is cooked through, 5 to 8 minutes.

Brown the Italian sausage in a skillet or saute pan over medium - high heat, stirring often until browned and cooked through.

1) Rinse dried quinoa until water is clear 2) Place rinsed quinoa and water in a pot and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to minimum for 10 - 11 minutes 4) After 10 minutes, remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and allow it to cool 6) Break and beat the eggs, and make an omelette in a pan or wok 7) Cut cooked omelette into small pieces 8) Saute minced garlic and diced onions in a wok with 2 - 3 teaspoons of oil 9) Once onions are starting to caramelize, add in diced sausages and stir for about one minute 10) Add in cooked quinoa and mix together 11) Add in cut omelette pieces and mix well, and add salt & pepper to taste 12) Serve hot and garnish with chopped spring onions

When the sausage has started to get crispy and brown, add the onions, season with salt and saute until the onions are very soft and translucent Add the apples sauté an additional 3 to 4 minutes.

I love stuffed mushrooms for a hors d'oeuvre — chopped stems, a little onion, some bacon or sausage all sauteed in some butter until soft, then seasoned with sage, stuffed back into the mushrooms and topped with a little (or a lot) of finely grated swiss cheese.