Sentences with phrase «used pork sausage»

i used pork sausage, so it was a little salty so i'm going to put less salt next time but it was so perfect.

I used pork sausage but you can use turkey or chicken sausage too!

Thanks so much.i just used pork sausages and a tspn of mixed herbs.

Not exact matches

It is made in one skillet, is so flavorful, and you can use chicken sausage, pork sausage, or any sausage you like!

I updated the recipe to clarify that you can use ground pork rather than sausage.

We used ground chicken, sweet sausage and some hot sausage (all pork sausage).

You could use breakfast sausage or maple sausage, but I wanted to kick mine up to a whole new level and spiced the pork with jerk seasoning.

shoot for 15 leaves 1 lb ground pork 1/2 lb sausage, we used spicy italian olive oil 1 small onion, chopped 3 cloves of garlic, minced 1 tsp minced ginger 1 tsp cinnamon 1/2 tsp nutmeg salt & pepper 1 jar of dice tomatoes (our local grocery store has them now!)

TIP To save steps, use 1 tablespoon Penzey's Breakfast / Pork Sausage Seasoning or Bavarian Style Seasoning (penzeys.com) in place of the nine individual spices.

To offset the slight sweetness of the pumpkin bread, I used a sage flavored pork sausage and a tangy feta cheese to give it some pop.

We used turkey sausage since I don't eat pork, and it was wonderful: the quintessential winter meal!

I am going to try this again using one pound mix of ground sirloin and pork (it may be the same amount of points) but even with the turkey sausage, this was delicious.

If you use turkey sausage, you won't have to drain the meat, but if you use pork Italian sausage, you may need to remove the fat.

If you are cooking for omnivores, that's ok too — this recipe uses lean turkey italian sausage rather than it's fattier pork friend....

A lovely, substantial pie as part of a picnic lunch, I used Lincolnshire pork sausages, taking the meat out if the skins.

But the lack of cheese and the use of a lower - fat turkey sausage versus a pork sausage means fewer fat and calories.

For this hearty recipe, I used local pasture - raised ground pork as the sausage base and mixed in earthy mushrooms, garlic, and nutrient - rich kale.

This is the best crockpot soup recipe I've ever made, I made it as directed with the pork — used a mix of sweet and mild Italian sausage.

I had used mild italian pork sausage, fresh fennel (sauteed with the onions & carrots) and also chopped up the steams and added with the sauteed veggies (I'm not sure they say throw these out).

I used spicy italian pork sausage, thyme instead of fennel (I didn't have the fennel and I LOVE thyme — it went quite well), and a little bit of chicken better - than - bullion.

Next time I will use a spicy italian pork sausage.

I've used half pork / half beef sausages btw.

I use Al Fresco Sweet Italian Sausage in any recipe that I used to use regular pork sSausage in any recipe that I used to use regular pork sausagesausage.

Used ordinary pork sausage as I had some to use, and broccolini as I've never seen broccoli rabe for sale here (Ireland), and I found gigli pasta which was perfect!

Some changes I made: I used 1 lb sausage and 1 lb pork.

i needed something to congratulate myself for making it to thursday night and this was just the thing — i subbed broccoli because that's what we could find and used a garlic / basil / pine nut pork sausage from whole foods.

1/2 lb (2 links) of cajun pork sausage (use antibiotic free, humanely raised if possible), casings removed

1 pound ground chuck 1/2 pound mild bulk pork sausage 2 slices low carb bread, whole grain, in fine crumbs 1/2 cup chopped onion, fairly fine 1 clove garlic, minced 1/4 cup chopped parsley 1/4 cup dry red wine 1 egg 1 tablespoon Dijon mustard (spicy brown will work if that's what you've got) 1/2 teaspoon dried savory 1/2 teaspoon dried thyme 1/4 teaspoon ground dried rosemary 1/2 teaspoon salt OR 1 teaspoon Vege - sal (I use the Vege - Sal) 1/4 teaspoon pepper

Jeanette's Healthy Living: How to Use Bell Peppers Six Ways Feed Me Phoebe: Spanish - Style Shrimp and Squid Skewers with Red Pepper Sofrito Dishing: Bell Peppers Chutney / Capsicum Chutney The Lemon Bowl: Red Pepper Salsa Weelicious: Bell Pepper Egg Flowers Dishin & Dishes: Chicken, Poblano, Spinach and Mushroom Quesadillas Domesticate Me: Brown Rice Jambalaya with Shrimp, Chicken Sausage and Bell Peppers Taste With The Eyes: Cheeseburger Bloody Mary with Cherry Peppers and Pickles Blue Apron Blog: Roadside Noodles with Bell Peppers, Tomatoes and Broccoli Raab Napa Farmhouse 1885: Italian Pork Chops with Peppers and Chiles on Buttered Egg Noodles Red or Green: Green Chile Pork Stew Devour: Stuffed Peppers 5 Ways The Heritage Cook: Poblano Pepper, Corn and Potato Chowder Daily * Dishin: Marinated Peppers and Shrimp New Orleans Style FN Dish: Sensational Stuffed Peppers

I do know that I reduced the butter to just 1 tablespoon, used Jennie - O Italian turkey sausage in place of the pork / beef combo, doubled the amount of mushrooms, and subbed in Bolthouse farms plant milk in place of the heavy cream.

For this recipe, which incorporates the less time - consuming one, I use sweet Italian sausage removed from its casing rather than the more traditional combination of hand - cut beef and ground pork shoulder.

If I'm just using regular pork sausage without sage should I add more sage to the recipe?

Italian chicken sausage (or turkey or pork), casings removed 2/3 cup grated Parmesan or Pecorino Romano cheese (I used a combination of the two) 6 oz.

You can cook these beans down with tasso, a Cajun - style cured, smoked pork; or just use any sausage you have around.

* 1 sugar pumpkin, or other sweet variety (not a carving pumpkin), about 5 pounds (I used an organic sugar pumpkin) * Sea salt * Freshly ground black pepper * 1 tablespoon olive oil * 1/4 pound mild Italian pork sausage (I used organic sausage) * 4 ounces elbow macaroni (I chose a different pasta shape, and used organic pasta) * 5 ounces Fontina, cut into 1/4 - inch cubes * 2 ounces Gruyère, cut into 1/4 - inch cubes (I used Provolone instead) * 3 scallions, diced * 1 teaspoon chopped fresh rosemary (I omitted this) * 1 teaspoon chopped fresh thyme * 1 teaspoon chopped fresh sage * 1 cup heavy cream (I used raw milk instead)

You can use regular ground pork, or for added flavour, remove casings from pork sausages and break the filling up with your hands before cooking.As the sausage is already cooked, this stuffing only needs to be baked long enough for the cauliflower to become tender and the egg, which helps to bind the mixture, to cook, which takes no more then 30 minutes.

-LSB-...] Coconut flour bread or almond flour bread (1 loaf)-- where to buy coconut flour Butter, ghee or coconut oil (6 TBSP)-- where to buy coconut oil Onion, white or yellow (1) Celery (2 stalks) Parsley, ideally fresh, but you can use dried (3 tablespoons) Thyme, ideally fresh, but you can use dried (3 tablespoons) Sage, ideally fresh, but you can use dried (3 tablespoons) Chicken or beef stock, homemade (2 cups) Ground pork or beef sausage, from pastured animals (1 pound) Optional: Dried or fresh fruit, such as apples, cranberries or raisins, and / or soaked nuts, such as pecans or walnuts (4 cups)-- where to buy organic dried fruit -LSB-...]

While I used raw chicken sausage in this recipe, pork or turkey sausage can be substituted, with an adjustment to the nutritional information.

Most restaurants make pork fried rice with generic pieces of barbecued meat; Andrew Carmellini uses both seared ground pork and sweet, aromatic Chinese sausage in his playful version.

You can use kielbasa or any kind of dry - cured pork sausage, but spicy andouille gives this jambalaya a nice kick of heat.

Created especially for culinary professionals to use as a 1:1 substitution in their favorite recipes or to create innovative new entrees, our premium plant - based meats include ground beef, chicken, pork, Italian sausage, chorizo sausage and crab.

I used them in the Cuban Rice and Beans and they were more flavorable than regular pork sausages, plus a lot less grease.

If you aren't up for making your own sausage, use any store - bought sausage or ground pork in the scramble recipe below.

Open the casings of the sausage — I used mild Italian pork sausage — and satué until brown.

Use your favorite kind of pork sausage in this easy and convenience recipe.

I literally groaned when I heard this guideline and then contestants explaining, «I'm using turkey sausage instead of pork sausage to lower the cholesterol in my dish.»

Make your own layered pork pie using sausages, fruit, chicken fillets and ham with hot water crust pastry - perfect for parties and picnics

A lovely, substantial pie as part of a picnic lunch, I used Lincolnshire pork sausages, taking the meat out if the skins.

We use this keto BBQ sauce with steak, pulled pork, sausages and any other meat we feel like.

Additionally, instead of using pork mince as well as sausage meat, you can up the amount of your pork sausage meat by 100g.