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Typically, sausage is made by combining ground meat with spices and aromatics. Some varieties are cured or smoked, while others are left raw until fired on the grill or baked in the oven.
ground beef (80/20) 4 oz. pork breakfast sausage (hot or mild) 3. slices bacon, halved crosswise. 1 c. frozen shredded hash browns. Vegetable oil, for the pan. Kosher salt, to taste. Black pepper ...
Roll the ground sausage into 1-inch “meatballs” and place on a plate. Heat the olive oil in a large Dutch oven over medium heat. Fry the meatballs on all sides, working in batches if necessary ...
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In this recipe, the sausage meat flavors a creamy soup filled with potatoes, onions, and carrots. Mustard, sage, and thyme all go well with the brats, and making it in a slow cooker saves all ...
Battered sausage – Savoury fried meat dish from Britain and Ireland; Bigos – Polish dish of chopped meat & sauerkraut; Boliche – Stuffed pot roast from Cuban cuisine; Bologna cake – Savory cake popular in the Southern United States; Botifarra – Catalan sausage dish; Cassoulet – Slow-cooked stew containing meat and white beans
Add the ground beef, onion, and garlic to the drippings in the pot and cook, stirring frequently and breaking up the meat with a wooden spoon, until lightly browned, 5 to 7 minutes.
Add the beef, sausage and onion and cook until the beef and sausage are well browned, stirring often to separate meat. Pour off any fat. Add the garlic and cook and stir for 30 seconds.