Not exact matches
Use any
bulk turkey breakfast
sausage for this sandwich or try our DIY version.
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
I knew I wanted to incorporate some of the
bulk sausage we've been trying to
use up, plus I had a pile of cheese from our sponsor Cabot Cheese.
I
use hot
bulk sausage, cornbread and toasted pecans in my large batch so this would be a nice change of pace.
Recipe Yields 16 2 oz patties or 2 pounds of
bulk sausage For a truly organic
sausage please
use all organic spices.
2 pounds
bulk Italian
sausage, hot or mild 1 loaf of round bread, uncut and 8 to 10 inches wide Dr. BBQ's Northern Barbecue Sauce, or your favorite BBQ sauce Hot sauce as needed (I
used Dirty Dick's Hot Sauce) 4 leaves Greenleaf lettuce1 cup crumbled bleu cheese, Maytag preferred 1 cup cooked crumbled bacon 1/2 cup sliced yellow peppers from a jar 1 medium onion, sliced and grilled 1 tomato thinly sliced
A German meat producer is
using the SuperLift ® plastic pail from RPC Superfos for its
bulk - pack
sausages.
This 20 - ounce
sausage caulk gun works well for
bulk material
using the yellow Hytrel
bulk piston.
I
used loose
bulk sausage (I don't like the casings / skins) & fair life low sugar milk.
You can
use bulk Italian
sausage if you wish, but be aware that this will significantly increase the fat content per serving.