Garlic Sausage Recipes

Garlic Sausage and Peppers Recipe The Endless Meal

WebSep 4, 2018 · 12 ounces garlic sausage. Add the remaining teaspoon of oil, the onions, peppers, and garlic and cook until the onions are …

Rating: 5/5(18)
1. Place the zoodles in a large bowl and sprinkle the sea salt over top. Mix them around a little then set them aside.
2. Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Add the Grimm’s Fine Foods Fine Garlic Sausage and cook until brown on both sides, about 5 minutes. Remove the sausage from the pan and increase the heat to high.
3. Add the remaining teaspoon of oil, the onions, peppers, and garlic and cook until the onions are translucent, about 5 minutes. Add the tomatoes, paprika, oregano, and chili flakes to the pan and cook until the tomatoes are soft, about 5 minutes. Add the sausage back into the pan and season with salt, if needed.
4. Rinse the zoodles well under warm tap water. You want to remove all the salt. Ring the zoodles dry with your hands then add them to the pan. Toss and heat through before serving.

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Garlic Sausage Taste of Artisan

WebNov 18, 2019 · Instructions. Cut the meat, and the back fat, into 2" (5-6 cm) pieces, mix with the salt and Cure #1. Place in a container, cover and …

Rating: 4.9/5(9)
1. Cut the meat, and the back fat, into 2" (5-6 cm) pieces, mix with the salt and Cure #1. Place in a container, cover and refrigerate for 48 hours.
2. Grind the lean pork (class I) through a stuffing plate, pork class II and back fat through a 3/8" (10 mm), and beef through a 1/8" (3 mm) grinder plate. Ground beef can be emulsified, but it's not necessary. If emulsifying, add the seasonings at this stage.
3. Mix the ground meats, with the seasonings, adding a cup of ice water.
4. Stuff into beef rounds 1 1/2" (40 mm) or more, and tie with a butcher's twine. Prick any visible air pockets with a needle.

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