09-20-2004, 04:16 AM
by davetclown
[size 1]if you are talking about ground sausage in bulk and no pork fat was added, you may find that your stock will be fairly lean and you will need a little water in the bottom of the pan to prepair your morning breakfast.
if this is a product that you have, you can make a nice wild ground steak dinner.
[/size] [ol] [li]prepair and place your potatos in the oven and get them started first. [li]have a nice green ready to boil or steam, perferably broklie or asparigus. [li]use 2 pounds of your ground [li]mix in one large green and red pepper diced [li]mix in one medium sweet onion [li]form patties about one inch thick and about as big around as a softball [li]place in a large skillit add water as a cooking medium [li]take 2 pounds of mushrooms sliced in half and place in the skillet with your patties [li]cover and cook on medium low till your patties are medium well [li]pull out the mushrooms and drain the water on to the mushrooms and keep worm [li]take 2 cans of creem of mushroom soup and place over your patties then lightly season with garlic powder and simmer on low till patties are well done. (do not add water) [li]as your patties get close to being done place your green on the stove for steaming of a quick boil to desired tenderness [li]reheat you mushrooms so they are hot [li]pull out your patties and serve on your plate [li]use the mushroom stock in the pan to top your patties [li]garnish your patties with your mushroom halves [li]set you baked potato on the plate [li]next your green [li]and serve[/li][/ol]
you may want to have dinner rolls or itialian bread in a basket on the table
you may serve eather red or white wine with this dish (preferably non alcholic)
have salt and pepper on the table and use as desired
depending on the seasonings placed in your sausage (provided they did not go over board) you will be pleasantly suprised to the out come. prepair this dish once for your selves before prepairing for guest incase there is any little modifications you may want to make.
this will work just fine on boar that has been ground and not turned in to sausage.
cooking your patties in water will drain some of the seasonings from your sasuage and that is not a problem, it is the spices in the sausage that is the reason that you do not add salt or pepper in to your product and set it on the table for personal use.
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Dave
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[size 1]if you are talking about ground sausage in bulk and no pork fat was added, you may find that your stock will be fairly lean and you will need a little water in the bottom of the pan to prepair your morning breakfast.
if this is a product that you have, you can make a nice wild ground steak dinner.
[/size] [ol] [li]prepair and place your potatos in the oven and get them started first. [li]have a nice green ready to boil or steam, perferably broklie or asparigus. [li]use 2 pounds of your ground [li]mix in one large green and red pepper diced [li]mix in one medium sweet onion [li]form patties about one inch thick and about as big around as a softball [li]place in a large skillit add water as a cooking medium [li]take 2 pounds of mushrooms sliced in half and place in the skillet with your patties [li]cover and cook on medium low till your patties are medium well [li]pull out the mushrooms and drain the water on to the mushrooms and keep worm [li]take 2 cans of creem of mushroom soup and place over your patties then lightly season with garlic powder and simmer on low till patties are well done. (do not add water) [li]as your patties get close to being done place your green on the stove for steaming of a quick boil to desired tenderness [li]reheat you mushrooms so they are hot [li]pull out your patties and serve on your plate [li]use the mushroom stock in the pan to top your patties [li]garnish your patties with your mushroom halves [li]set you baked potato on the plate [li]next your green [li]and serve[/li][/ol]
you may want to have dinner rolls or itialian bread in a basket on the table
you may serve eather red or white wine with this dish (preferably non alcholic)
have salt and pepper on the table and use as desired
depending on the seasonings placed in your sausage (provided they did not go over board) you will be pleasantly suprised to the out come. prepair this dish once for your selves before prepairing for guest incase there is any little modifications you may want to make.
this will work just fine on boar that has been ground and not turned in to sausage.
cooking your patties in water will drain some of the seasonings from your sasuage and that is not a problem, it is the spices in the sausage that is the reason that you do not add salt or pepper in to your product and set it on the table for personal use.
[url "http://myweb.ecomplanet.com/BIGF9582/default.htm"][#000000]16 species contest 2004[/#000000][/url]
Dave
[red][font "Times New Roman"]Your Message Board Administrator [/font][/red]
[url "http://www.bigfishtackle.com/cgi-bin/community/community.cgi?do=user_signup"]
[/url] [size 3]Search
From this site. [url "http://www.bigfishtackle.com/searches.html"][#000000]Click Here[/#000000][/url][/size]